Brands

"Zaku" is a brand born from the idea contained in the character "make" (作), meaning "sake is something created together with the person who drinks it." It is characterized by an elegant and gorgeous aroma and a transparent umami, while retaining a freshly pressed gas sensation. Despite being pasteurized, it possesses a freshness like unpasteurized sake, and its smooth mouthfeel and crisp finish captivate drinkers. Having won numerous awards at international liquor competitions, it is a bottle leading the modern sake scene.

"Sanran" is the traditional main brand of Tonoike Shuzo Ten, maintained since its founding in 1937. The name embodies the brewer's wish for the sake to be "brilliant and beautiful, shining like a glow." Using clear groundwater originating from the snowmelt of the Nikko Mountains and carefully selected sake rice, it is brewed with care while inheriting the traditional techniques of the Nanbu brewmasters. Its flavor is truly worthy of being called an "orthodox local sake," characterized by a gentle aroma and a full spread of rice umami that disappears with a clean finish. A regular winner of gold medals at the National New Sake Competition, it has also received high praise in international competitions in recent years. It has established an immovable status as a famous sake that brilliantly illuminates the local town of Mashiko, Japan, and the world.

The representative brand embodying the brewery's philosophy of aiming for "clean and beautiful sake," characterized by sake brewing that cherishes the original color and taste of rice without charcoal filtration. The pale yellow sake color is an expression of the philosophy that if made cleanly, charcoal filtration is unnecessary. Using sake brewing suitable rice from Ninohe City, Iwate Prefecture, it is characterized by a fluffy gentle fruit aroma and elegant rice umami with a refreshing aftertaste. The Special Junmai sake that won Champion Sake at IWC 2017 is highly evaluated internationally and is known to the world as a brand representing Iwate.

"Hakutsuru" is the representative brand of one of Japan's largest sake brewers, embodying the philosophy of "utilizing rice, carefully examining rice, and being particular about rice". Boasting over 280 years of tradition, it practices sake brewing maximizing the three great advantages of Nada (cold wind of Rokko Oroshi, water from the Rokko mountain range, techniques of Tamba Toji). Focusing on research and development of raw rice, such as using its proprietary sake rice "Hakutsuru Nishiki," it continues sake brewing where tradition and innovation harmonize. While protecting the style of dry and crisp Nada otoko-zake (masculine sake), it provides high-quality sake in a wide price range and continues to support sake culture.

Dewazakura is a representative Japanese Ginjo sake brand born from the terroir of Yamagata and the brewery's innovation. In particular, "Oka Ginjo" is known as an immortal masterpiece that spread the appeal of Ginjo sake across Japan, masterfully harmonizing a brilliant aroma with a dignified sharpness. Embodying the brewery's wish to "bring Ginjo to every dining table," this sake possesses the magic to turn ordinary daily life into a special moment and continues to be Yamagata's pride, winning numerous gold medals globally.

"KID" is the flagship brand of Heiwa Shuzō, imbued with the meaning of "Climate (Fudo) of Kishu" and "Standard of next-generation sake". It is characterized by a gentle and mild mouthfeel that maximizes the softness of the underground water (soft water) of the Mt. Koya system. Highly acclaimed globally, winning the Champion Sake at the "IWC", it is a sake representing Wakayama that can be enjoyed by a wide range of people from sake beginners to enthusiasts.

"Ishizuchi" is a brand representing Ehime, named after Mount Ishizuchi, the highest peak in western Japan. As the name suggests, it pursues a noble and pure flavor. The umami of rice brought out by handmade koji and fermented at low temperatures harmonizes exquisitely with the soft and transparent sake quality created by famous water. It has a sharpness that you never get tired of drinking, and as sake drunk during meals that brings out the flavor of a wide range of dishes, not to mention Japanese food, it fascinates many fans.

Urakasumi is the representative brand of Saura and one of the leading brands of Miyagi Prefecture. The name is derived from the beautiful mist (kasumi) of Matsushima Bay, and it is widely loved as a local sake brewed in Shiogama. Based on a light and dry (tanrei karakuchi) profile, it has an excellent balance of rice umami and sharpness, and is highly rated as a sake to accompany meals (shokuchushu) that goes well with Japanese food in general. Using Miyagi Prefecture rice such as "Kura no Hana" and "Sasanishiki," they practice sake brewing that focuses on local water and rice. In particular, Junmai and Junmai Ginjo have a light yet deep flavor, characterized by a depth that allows them to be enjoyed at a wide range of temperatures, from cold to warm sake. The compatibility with seafood from Matsushima Bay is outstanding, and it demonstrates its true value in pairing with seafood from Sanriku. Also known as the brand where Kyokai No. 12 Yeast (Hirano Yeast) originated, "Urakasumi Zen," created by the outstanding skills of Honorary Toji Juichi Hirano, is a historical brand that brought about the tanrei karakuchi boom in the post-war sake world. Winning numerous top prizes at the National New Sake Appraisal, it pioneered the Ginjo and local sake booms and has been a driving force in the sake culture of Miyagi and Japan.

Nagurayama is a traditional brand loved in Aizu-Wakamatsu since its founding in 1918. Embodying the brewery's pursuit of "beautiful sweetness," it features a balanced taste where the umami of local rice and pure underground spring water melt together. It is a sake where Aizu's history and sincerity live, accompanying a peaceful daily life.

Kiwamihijiri is the flagship brand of Miyashita Shuzo, combining "mastery" and "sacredness" to aim for the highest quality sake. The name embodies a strong ambition to refine brewing techniques and spirituality to the limit, aiming for a sake that reaches a sacred realm. Brewed with Okayama's "Omachi rice" and Asahi River groundwater, it features a rich and full-bodied taste. Thanks to Bitchu Toji techniques, one can enjoy the plump umami unique to Omachi rice and a deep finish, making it highly acclaimed for pairing with Okayama cuisine and rich dishes.

"Sohomare" is the flagship brand representing Tochigi Prefecture, continuing since the brewery's founding in 1872. The name embodies the brewer's noble wish to be a "proud sake for all people." The most significant feature of Sohomare lies in the traditional "Kimoto brewing" revived in 2001. Under the banner of "Kimoto Renaissance," they pursue a method that spares no effort in cultivating natural lactic acid bacteria. This achieves an elegant, firm taste where multi-layered umami and crisp acidity are in perfect harmony. Using the finest Yamada Nishiki and locally grown Gohyaku-mangoku rice, its quality is highly acclaimed both domestically and internationally. While its sophisticated profile can be enjoyed chilled, serving it warm causes the deep umami and acidity derived from Kimoto to bloom further, enhancing the flavor of food to the ultimate degree. It is a brand that follows the true path of sake, fusing historical dignity with modern sensibility.

"Tsukasabotan" is the brewery's flagship brand boasting a history of over 400 years. As the saying goes, "Peony is the king of a hundred flowers, and it should be the leader among peonies," it features a dignified aroma and smooth taste with a regal style. While protecting the tradition of Tanrei Karakuchi unique to Kochi, it is a famous sake representing Kochi that continues to fascinate drinkers.

Named after the nobility of Akita's sacred Mt. Taihei, this flagship brand has earned numerous awards at domestic and international competitions since its Meiji-era debut. Its defining feature is the "Taiheizan-style Kimoto," a scientific reconstruction of traditional brewing. Using a bold "drill mashing" technique, it extracts maximum rice umami while achieving a sharp, polished finish. The soft mouthfeel from Shirakami spring water and the rich lingering finish make it a supreme work of art, a crystalization of Akita's grand nature and the passion of its brewers.

"Bijofu" was named with the image of a "beautiful and magnificent man," or "handsome man," inspired by the hero of Tosa, Ryoma Sakamoto. Currently, it is the flagship brand of Hamakawa Shoten, characterized by a mellow and gorgeous taste that enhances the flavor of food. In particular, the Junmai Daiginjo "Bijofu Mai" is known as a local sake brewed with care in Tano-cho, a town of Tosa known for single-hook fishing, and is a famous sake where transparency and richness harmonize.

"Bunkajin" is Arisawa's flagship brand, named by the 2nd generation owner after "O-En," the daughter of Nonaka Kenzan, the chief retainer of the Tosa Domain. "Bun" means letter and "Kajin" means beauty, containing the wish to be a sake like an "educated and beautiful woman." All sake is pressed using the traditional "Fune" (wooden tub) and bottle-stored at -5 degrees Celsius, realizing a fresh and transparent taste. There is a diverse lineup including dry Junmai, making it a sake that can be enjoyed with meals.

"Momokawa" is named after the pristine waters of the Momoishi River (now the Oirase River) used in its brewing. It is one of Momokawa's three flagship brands, celebrated as the rich "Momokawa," alongside the crisp "Nebuta" and the flavorful "Sugidama."

Hirotogawa, named after the old name of the Shakado River, is a highly acclaimed brand leading the modern sake scene. Owner-brewer Hiroyuki Matsuzaki pursues a meticulous process to draw out the ultimate potential of the ingredients. It is characterized by a soft sweetness that spreads the moment you taste it, a surprisingly smooth mouthfeel, and a pleasant aftertaste. Mainly using Ten'ei-grown "Yume-no-Ka" rice, it embodies a unique balance of delicacy and strength. A masterpiece that accompanies food and brings comfort at any time, thrilling many sake enthusiasts.

A brand derived from the five arches of the "Kintai Bridge", one of Japan's three famous bridges. Insisting on rice and water from Yamaguchi Prefecture, and people, it is characterized by fine-grained and fragrant sake quality due to soft water brewing. While incorporating traditional wooden barrel making, they pursue a well-balanced taste that goes well with meals.

"Fukuju" is a premium sake representing Kobe, internationally highly acclaimed and served at the Nobel Prize banquet. It is the representative brand of the brewery with over 250 years of tradition, characterized by handmade sake brewing using Hyogo Prefecture produced sake rice and Miyamizu, one of the 100 best waters in Japan. As its auspicious name "Fuku (Fortune) and Ju (Longevity)" suggests, it is a sake wishing for happiness and longevity, possessing dignity suitable for celebratory events and special occasions. With its refined taste and international reputation, it plays a role in transmitting the quality and culture of sake to the world.

"Imanishiki" is the representative brand serving as the face of Yonezawa Shuzo. Sake brewed carefully by Funa-shibori (pressing in a tank) using local terraced rice field rice and contract-grown rice. It features a gorgeous aroma like fruit and a soft umami with transparency.

"Kunizakari" is the mainstay brand of Nakano Shuzo, with a name embodying the grand ambition: "wishing for the nation's prosperity and that our sake prospers alongside it." Embraced by the rich nature of Chita and Handa, and by refining traditional techniques since the Edo period, they continue to pursue a transparent flavor and deep umami that one never tires of. This drop, born from an attitude of viewing sake not just as a beverage but as a culture that enriches life, pairs well with various food cultures and creates moments of joy.

"Yamatan Masamune" is the main brand of Yagi Shuzo Bu, named with the hope that it will be sake with good sharpness like the famous sword "Masamune." It also contains the meaning of brewing with "Tan (Sincerity)." It features a light and refreshing dry flavor, enhancing the taste of ingredients without interfering with dishes. Compatibility with local Imabari food culture, especially Yakitori and fish dishes, is outstanding. It is a versatile sake drunk during meals that can be enjoyed in a wide range of temperatures from cold sake to hot sake.

Kudoki Jozu is a gem of Ginjo sake from Yamagata, with its name carrying the passion to enchant and "persuade" its enthusiasts. It features an exquisite harmony between a refined, low-acid quality typical of Ogawa Yeast and a rich aroma reminiscent of fully ripened fruits. Its smooth, glossy sweetness symbolizes the spirit of hospitality and brilliance of Japanese sake, continuing to shine brilliantly at gourmet dining settings worldwide.

"Shirayuki" is the oldest existing sake brand, named by the second generation Konishi Sotaku around 1635, captivated by the noble snowscape of Mt. Fuji. Familiar with the phrase "The mountain is Fuji, the sake is Shirayuki," it has reigned as a brand representing sake culture throughout its history of nearly 500 years. Inheriting the tradition of Itami Morozumi, it is characterized by a taste that is light and slightly dry but has elegant umami, embodying the soft and easy-to-drink sake quality typical of Itami's "woman sake." Developing a wide range of products from Junmai Daiginjo to Honjozo, it is a representative of sake that has gained high praise overseas.

"Tentaka" is the flagship brand of Tentaka Shuzo and a synonym for dry sake. Aiming for the duality of "sharp crispness" and "pleasant umami," it has been brewed since the founding in 1914 through refined tradition and the latest brewing technology. The brand is highly regarded for its strong commitment to "Organic Certification," symbolizing sake production that pursues environmental consideration and food safety. From Junmai Daiginjo to casual sake, it consistently maintains a backbone of "powerful dry sake that enhances meals," characterized by a refreshing sensation that straightens one's posture with every sip. Having won numerous gold awards in domestic and international competitions, it has made its name known worldwide as a pioneer of Japanese organic sake. It is an exquisite product representing Tochigi, possessing a nobility like a hawk soaring in the sky—powerful yet refined.