Zenkuro

Many hours and degrees of latitude south of Japan, Zenkuro is quietly doing something rather remarkable: the more than 2,000-year-old method of brewing traditional Japanese sake by hand. Zenkuro translates to all black, a nod to purity and simplicity, fitting for a brand devoted to a gentle, soft, and deeply considered style of sake.

The team behind the scenes is devoted to their craft and very good at what they do: one of the first things you notice upon stepping into the tasting room is the wall of international awards. A collection of sake-themed pottery and merchandise is displayed on shelves, as well as a range of locally made beauty products derived from the brewery’s sake lees (the solids leftover from sake production, rich in amino acids).

Adhering to traditional Japanese methods and rules, Zenkuro produces only Junmaishu (pure rice sake) with no preservatives, clarifiers or artificial additives. The rice varieties used are grown in Japan specifically for sake, combined with pristine Queenstown water, and, with no corners cut or processes rushed, the quality and variety of the resulting sake is smooth, balanced, and clean. The subtle flavour and aroma profiles pair effortlessly with food, from the ingredients of Central Otago to Japan and beyond.

Mere minutes from the lake and the mountains, Zenkuro is a bridge between worlds, between cultures, craft, and community, from Tāhuna to Tokyo. It’s a homegrown brand that carries a piece of Queenstown out into the world.