Sake Brands
in Aichi

"Yume no Kanbai" (The Dreaming Winter Plum) is a brand that possesses the pure and strong vitality of a plum blossom blooming with dignity, enduring the freezing cold of winter. The word "Yume" (Dream) embodies the passion for pursuing ideals, and its quality is incredibly neat and smooth. In particular, its long-aged koshu (aged sake) won world recognition as a champion at the Oriental SAKE Award, possessing a deep body and elegance nurtured by the magic of time. It is a romantic masterpiece that packs the silence of winter and the scent of plum announcing the arrival of spring into a single cup.

"Chochin" is the guiding brand of Chochin Shuzo, named by the founder with the prayer that it would be "long-loved and cherished (chincho) forever in any era." Brewing with hard subsoil water from the Kiso Sansen produces a strong-bodied, robust flavor through complete fermentation, with its mellow depth increasing as it ages. The unique appearance of newspaper wrapping is a symbol of sincerity in delivering the sake in its best condition. Excellent chilled, and even better when warmed, it is a bottle with a dignified presence that richly colors any meal.

The name "Gikyo" (meaning "chivalry" or "honor") symbolizes integrity, derived from the brewery's "faith" and "passion" for strictly adhering to contract prices even during raw material price surges in the Meiji era. They generously use the highest-grade Yamada Nishiki rice from the Tojo Toku-A district in Hyogo, a treasure obtained only by a limited number of breweries. Without chasing aroma, the strong core of the rice, dynamic acidity, and deep umami brought by low-temperature aging play a magnificent harmony. Its flavor, possessing overwhelming persuasiveness and style that stands apart from trends, is truly a drop that upholds the "loyalty" of sake.

"Kumoi" is an archaic word referring to the far reaches of the clouds or a noble place. As the name suggests, it is a brand brewed aiming for a clarity like being above the clouds, away from the hustle and bustle of daily life, and a dignified elegance. Utilizing the clear blessings of the Kiso River in Aisai City, its quality is characterized by a sophisticated flavor full of transparency. The clear afterglow that spreads the moment it touches the tongue feels as if it purifies both body and soul. It is a noble yet gentle cup that enhances the flavors of delicate Japanese cuisine.

"Komeso" is the flagship brand of Aoki Shuzo, carving its roots as a former rice shop into its name and upholding the unwavering belief that "rice is the center (kaname) of sake brewing." Pursuing complete fermentation through Kuratsuki Kobo (natural yeast) and Kimoto/Yamahai brewing, it expresses the latent potential of rice without residue. It is a one-of-a-kind dry sake where solid acidity and umami overlap while an incredibly light finish crashes in. When warmed, the sweetness of the rice softly unravels, possessing a warm style that makes it a great companion for meals.

"Yamahai" is a brand that bears the name of the tradition and pride of the brewery, the "Yamahai brewing" method itself, telling the story of an extraordinary obsession with the process. Featuring wild and complex acidity unique to Yamahai, which incorporates natural lactic acid bacteria and yeast floating in the air, and a powerful "oshiaji" (lingering aftertaste) that permeates one's very core. These drops, brewed solely by the power of nature without any added yeast, are the very energy of the earth itself. Possessing a tough personality that is not overshadowed by punchy meat dishes or richly seasoned food, its wild umami reaches its peak specifically when warmed.

"Hiraisami," formally known as "Hiraisami Masamune," was named with the wish to be "peaceful and brave." Through 100% handmade brewing that has continued since the end of the Edo period, it is characterized by a sincere flavor that harmonizes a gentle and sophisticated aroma with a strong, well-defined umami. Especially the dry honjozo sake allows one to feel the nourishment of the rice within its sharp finish, gently staying close to Owari's local dishes and daily home cooking. In every drop, created honestly without pretension, the environment of historical Aisai City and the pride of the craftsmen reside.

"Meguru" (meaning "revolve" or "cycle") is a sustainable sake of the new era, born with the wish for a "circular-economy society" where drinkers, makers, and sellers form a single ring. Every drop contains a philosophy of kindness to the earth, using Aichi-grown "Aichi no Kaori" rice cultivated with compost from food waste and adopting reused bottles (R-bottles). Its flavor is a refreshing, light, and dry style. Loved as a versatile food-pairing sake that enhances dishes without interruption whether chilled or warmed, it is a heart-enriching cup that cares for the earth and connects to the future.

The name "Senpyo" is an auspicious brand bearing the "Sennari Hyotan" (thousand gourds) banner of the unifier Toyotomi Hideyoshi, who was from Owari. Just as each gourd symbolizes prosperity, it is brewed with the wish that the life of the drinker will be blessed with rich harvests. Its flavor, which draws out the goodness of the local Aichi-grown "Aichi no Kaori" rice, is characterized by a clarity and transparency that gently melts into the heart. The sincere umami brought by traditional handmade brewing can be enjoyed widely from delicate Japanese cuisine to casual daily dining.

The name "Saiai" embodies the supreme wish of the brewery: "To brew with the most love and to be the sake most loved by many people." The flavor created by the traditional "Yamahai Shikomi" is a robust dry style where a rich umami with a sense of maturation and a dignified, strong core coexist. It possesses a deep body that has taken the passage of time as an ally, yet its charm lies in the crisp, clean finish. Its true worth is demonstrated when paired with local regional dishes or flavorful items like meat dishes.

"Suisen," meaning "drunken fountain of sake," is a brand name imbued with the wish to be an inexhaustible source of high-quality sake. Gratitude for the abundant subsoil water of the Kiso River and pride in the sake born from this water reside in every drop. While possessing a deep body and heavy umami from the traditional "Yamahai Shikomi," its sharp-edged dry finish stimulates the appetite. The quality, which feels somewhat nostalgic and deepens in flavor the more you drink, is a masterpiece that has long been loved by the region, richly coloring the moments of evening drinks.

The name "Shitennou" (Four Heavenly Kings) originates from the Buddhist guardian deities who protect the four directions, symbolizing strength and pride in quality. The sub-name "Ikkoku," which reflects the meaning of "stubborn person" in the Nagoya dialect, expresses the brewery's stance of stubbornly maintaining the meticulous techniques cultivated through mirin brewing. The sake, brewed with the soft water of the Kiso River, is a "savory (umakuchi)" finish that possesses body yet a refreshing throat-feel. The profound flavor that makes one feel tradition and history adds a sense of dignity to the daily dining table.

"THEMA" is a modern and challenging brand launched by Maruishi Jozo to tackle the eternal challenge of "fusing tradition and innovation." Proposing surprising flavors without being bound by existing concepts of sake, it is a brand where the historic brewery with over 330 years of history sends a message to the next generation of drinkers, filled with passion for chasing new "themes."