LIBROM Kyoho and Oak
Fukuoka rice, Kyoho grapes and oak chips, fermented together into a 10% ABV craft sake.
A defined expression of the range
LIBROM Kyoho and Oak starts from Fukuoka-grown rice, with Kyoho grapes from Okamura Farm in Omuta City added during fermentation. Each bunch is washed and destemmed by hand, grape by grape, with half left unpeeled and half peeled — a hand process built to keep the fruit’s character without letting astringency dominate.
Its toasted note comes not from barrel aging but from oak chips steeped directly in the fermenting moromi, tying rice umami, the grape’s sweet-tart character and wood aroma together within a single fermentation. The kake-mai is polished to 92%.
How it tastes
Juicy Kyoho aroma and sweet-tart fruit lead, with rice umami spreading in slowly behind it. Oak brings toasted, vanilla-like notes, and a faint astringency from the grape skins adds depth beyond simple sweetness.
Keep refrigerated. The Kyoho’s juicy sweet-tartness and the oak’s toasted depth stay balanced through the finish.
LIBROM · LIBROM Craft Sake Brewery · Fukuoka
LIBROM is an urban craft sake brewery with its brewery and pub in Fukuoka City’s Chuo Ward. The company was founded in 2020, and the brewery opened in 2021. Founders Mitsuhito Yagyu and Shunpei Anami layer fruit and botanicals onto rice-and-koji fermentation, exploring new expressions of sake.
The name LIBROM comes from the Italian Libertà (freedom) and Romanzo (story) — brewing freely, and making sake that tells its own story.
At the table
The Kyoho’s sweet-tart fruit sits naturally alongside light meat dishes and cheese, while the oak’s toasted note echoes grilled and roasted flavours — without overpowering the food, letting both the fruit and the wood come through.
- Lightly grilled chicken
- Mushroom dishes
- Cheese
- Cacao-based desserts
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