Sake Brands
in Fukuoka

"Minenokura" is one of the brands of Tamamizu Shuzo reflecting the natural features of Takata-machi rich in nature. Based on the philosophy of natural brewing, it is carefully brewed using local rice and water. Positioned as a daily sake different from the representative brand "Tamamizu" and Junmai Daiginjo "Shinriki", its appeal is a friendly taste that can be enjoyed without affectation. It is a hidden famous sake closely related to the region, drunk mainly in Miyama City.

Asahimori is the representative brand of Egashira Shuzo, a historical local sake that has been brewed in Omuta for over 100 years since its founding in the 30th year of Meiji. The brand name "Asahimori" expresses the momentum and prosperity of the rising morning sun, and is loved as an auspicious name. In addition to regular sake products, the lineup of long-term aged sake, which is the greatest feature of Egashira Shuzo, is extensive. "Asahimori Hizo Koshu 10 Years" is an old sake aged carefully for ten years, featuring deep umami and complex aroma due to aging. You can enjoy a beautiful amber color and a mellow and deep taste that is completely different from regular sake. As even higher-ranking products, there are also treasured old sakes aged for 20 and 30 years, which are extremely rare sake even nationwide. Due to long-term aging, the umami components of the rice slowly change, acquiring a unique flavor and depth. The savoriness unique to old sake, the thick texture, and the long finish provide a special experience that cannot be obtained with regular sake. There is also a product called "Asahimori Maboroshi no Ginjo-shu" (Phantom Ginjo Sake), which features a gorgeous aroma and elegant taste utilizing Ginjo brewing technology. The Asahimori brand has a wide lineup from regular sake to long-term aged old sake, proposing different ways to enjoy sake with each product. In particular, long-term aged sake is highly evaluated among sake enthusiasts as a product that embodies the profundity of sake that transforms the element of time into taste. While continuing to be loved mainly in local Omuta, it is a brand that also attracts attention from old sake fans nationwide due to its unique product nature.

"Sugoku Aitai" (I really want to meet you) is a long-term aged sake produced by Egashira Shuzo, a brand that has become a hot topic among sake enthusiasts due to its impressive brand name and extremely rare aging years. The brand name "Sugoku Aitai" is an emotionally rich naming that evokes a reunion with sake aged over a long period of time, or a reunion with a loved one. The greatest feature of this brand is the extremely long aging period of 20 to 30 years. Such long-term aged sake is extremely rare even looking across Japan, and it is a product that can be realized only with the technology and facilities established by Egashira Shuzo as a brewery specializing in old sake. Due to long-term aging, the color of the sake changes from amber to deep dark brown, and the taste also undergoes dramatic changes. The mellow and complex taste created by the slow aging of the umami components of rice, the savoriness unique to old sake, and the deep richness and long finish are special things that can never be tasted with regular sake. The annual production volume is extremely limited, and due to the nature of long-term aging, mass production at once is impossible. For this reason, "Sugoku Aitai" is known as a phantom sake that is difficult to obtain, and combined with its rarity, it has become a brand with special value. When drinking, it is recommended to enjoy it at room temperature or lukewarm. Since chilling it closes the aroma, raising the temperature can fully bring out the complex aroma and taste brought about by long-term aging. You can also enjoy pairing with rich dishes and cheese, and it is a brand that makes you feel the new possibilities of sake. The taste nurtured over 20 and 30 years is truly a work of art of time, and is the crystallization of Egashira Shuzo's challenge to pursue the potential of aging sake to the limit.

Hyakuyaku no Cho is one of the brands produced by Egashira Shuzo, an auspicious naming derived from the old saying "Sake is the best of a hundred medicines." This phrase means that moderate drinking is a source of health superior to any medicine, expressing the cultural and social value of sake. Egashira Shuzo produces not only sake but also shochu, and Hyakuyaku no Cho is one of its product lineups. It is considered to be a product carefully brewed utilizing the brewery's traditional brewing technology. Egashira Shuzo is known as a brewery specializing in long-term aged sake, but through products like Hyakuyaku no Cho, it is also expanding its products to a wider range of customers. It is considered to be loved mainly locally as a high-quality product reflecting the brewery's technology and philosophy. As the brand name indicates, it is a product preferred for gifts and celebratory occasions as an auspicious sake wishing for health and longevity. It is brewed under the reliable brewing technology of Egashira Shuzo, and like other products of the brewery, the commitment to quality is maintained.

Daijayama is a brand produced by Egashira Shuzo, named after the "Daijayama Festival," a traditional event in local Omuta City. This festival has a history dating back to the Edo period and is known for the magnificent sight of large snake floats parading through the town in summer. This brand bears the name of such proud local culture, expressing Egashira Shuzo's deep attachment and will to contribute to the region. It is a very familiar name to Omuta citizens and is considered to be loved at local festivals and gatherings. Egashira Shuzo produces not only sake but also shochu, and Daijayama, as one of its lineups, has become an entity rooted in the local food culture. The technology cultivated in old sake brewing is likely utilized in this product as well. The label and product image may also express the excitement and power of the festival, positioning it as a bottle that makes locals feel proud of their hometown, and as a product that serves as an opportunity for people outside the city to come into contact with Omuta's culture.

Miyoshi Masamune is the flagship brand boasted by Asakura Shuzo, a traditional brand inherited through corporate restructuring with Miyoshi Shuzojo (later ASEED BREW) in Hiroshima Prefecture. The brand name is derived from Miyoshi Shuzojo in Hiroshima, and products bearing the Toji name "Naoemon", which has been succeeded by the brewery for generations, are also developed. Brewed using the rich natural environment of the Chikugo River basin and underground water from the Aso mountain range, and high-quality rice nurtured in the Asakura region, one of Kyushu's leading granaries. It features a unique taste that fuses Hiroshima's traditional brewing technology and Fukuoka's climate, and while based on Tanrei Dry sake quality, it has a well-balanced finish with plump and gentle umami. Junmai Ginjo "Miyoshi Masamune Naoemon" features a faintly fresh and fruity mouthfeel, and when put in the mouth, the plump umami of rice spreads, and the sharpness coming from the refreshing bitterness and astringency leaves a pleasant finish. As a Tanrei Dry sake that is dry but deeply tasteful and has gentle umami, it goes well with a wide range of dishes and is loved as a food sake. Miyoshi Masamune, brewed in the quiet rural landscape of Asakura, is mainly drunk locally as a brand where regionality and traditional technology harmonize, utilizing the blessings of the Chikugo River and the geographical characteristics of Kyushu's rich granary.

"Yukinosato" is a brand that was once brewed by Yukinosato Shuzo in Asakura City. It was loved as a local sake utilizing the blessings of nature in the Chikugo region, but it is currently not produced due to the closure of the brewery.

"Tsuki no Katsura" is the representative brand of Moriyama Shuzo, bearing an elegant name also recited in the haiku of Matsuo Basho, a haiku poet of the Edo period. The brand name comes from the legendary Katsura tree said to grow on the moon. Brewed with pure underground water of Ogori and carefully selected sake rice, it features a soft umami of rice even within the crisp "Tanrei Dry" taste. It can be enjoyed at any temperature range from cold sake to hot sake, and has been loved by locals for a long time as a food sake that complements daily meals. Junmai Ginjo harmonizes a modest but elegant aroma with plump umami spreading in the mouth, showing a fresh taste when chilled and a richer flavor when warmed.

Hiramatsu is a sake brand brewed by Shinozaki and derives from the place name of Hiramatsu, Asakura City, where the brewery is located. Using underground water from the Aso mountain range as brewing water and high-quality rice nurtured in the Asakura region, one of Kyushu's leading granaries, it is a brand that embodies regionality. Inheriting the traditional technology of sake brewing for over 220 years, they are also working on improving sake quality to match modern tastes, featuring a product composition centered on Junmai sake. Junmai sake 70% is a sake quality that makes the most of the original umami of rice brewed at a rice polishing ratio of 70%, with a balanced finish that has both a plump taste and good sharpness. Its high quality has been publicly evaluated, such as winning gold prizes in three categories of Junmai sake, Junmai Ginjo sake, and Daiginjo sake at the appraisal sponsored by the Fukuoka Prefecture Sake Brewers Association. The soft and smooth mouthfeel utilizing the characteristics of underground water called famous water of the Aso mountain range is a major feature of Hiramatsu, and the mellowness created by this water quality attracts many drinkers. When drunk chilled, the refreshing and crisp taste stands out, at room temperature, the plump rice umami expands, and when warmed, the soft sweetness and umami stand out even more, allowing you to enjoy changes in expression depending on the temperature range. It is a brand that goes well with local food culture, such as local cuisine of the Asakura region, seafood of Hakata, and dishes using agricultural products of the Chikugo Plain, and is familiarly used as a food sake on a daily basis.

Kunigiku is a brand developed by Shinozaki, and while it has gained national recognition especially for its amazake products, it is also used as a sake brand. The tradition of fermentation technology and koji making inherited since its founding in the late Edo period is the foundation of the Kunigiku brand. The most famous product bearing the name of Kunigiku is "Kunigiku Amazake", Shinozaki's flagship product that manufactures about 2 million bottles a year. As a non-alcoholic amazake saccharified only from rice koji and rice, it does not use any sugars or preservatives, and is widely supported by health-conscious consumers as a "drinking IV drip" due to its natural sweetness and high nutritional value. Since winning the Monde Selection Gold Medal in 2008, the recognition of the Kunigiku brand has expanded nationwide. They are also developing products with enhanced health functionality, such as "Kunigiku Sprouted Brown Rice Amazake" using sprouted brown rice, and innovative product development applying traditional koji manufacturing technology is a feature of the Kunigiku brand. The traditional technology of saccharifying rice with the power of koji is common to sake brewing, and the technical capabilities of koji making cultivated through sake brewing for over 220 years support the high quality of amazake products. As sake, Kunigiku is brewed using underground water from the Aso mountain range and high-quality rice from the Asakura region as raw materials while inheriting Shinozaki's traditional sake brewing technology. The technology of koji making cultivated in amazake is also utilized to improve the quality of sake, maximizing the enzymatic power of koji, and is characterized by a sake quality with a good balance of umami and sharpness.

Asakiku is a brand brewed by Yasuoka Shuzojo, characterized by the brand name combining "Asa" from Asakura and the auspicious "Kiku" (joy/long time). Community-rich sake brewing is carried out utilizing the rich natural environment of the Haki district and the clear underground water of the upper Chikugo River basin. The Asakura region is one of Kyushu's leading granaries, located in a blessed location where high-quality locally produced sake brewing rice can be used as raw material. Using the underground water of the Chikugo River system as brewing water, the soft water quality unique to the Haki district creates the gentle and smooth mouthfeel of Asakiku. By sake brewing that makes the most of the characteristics of this water quality, it has become a sake quality characterized by a fine and mellow taste. It is a sake brewed carefully while protecting traditional methods, expressing the taste woven by the blessings of nature in Asakura and the climate of the Haki district. It is a brand that is loved mainly by locals, and the attitude of community-based sake brewing is also expressed in the brand name. It goes well with local cuisine of the Chikugo region and dishes using local agricultural products, and is drunk in the Asakura area as a local sake that accompanies the daily dining table. The gentle taste utilizing the soft water quality is easy to harmonize with various dishes, and it is a brand that can be enjoyed as a food sake.

Fukuine is one of the representative brands of Kataoka Shuzojo, a historic brand name derived from local legends associated with Kobo Daishi (Kukai). According to legend, when Kobo Daishi visited the village of Hoshuyama, he received warm hospitality from the villagers, and later when the village suffered from famine, rice sprang from a well called "Fukui" and saved the village, leading to the name "Fukuine". This legend is an important story symbolizing the history and culture of Hoshuyama, Toho Village. For brewing water, Iwaya Spring Water, selected as the only "100 Best Waters of Japan" in Fukuoka Prefecture, is used. This famous water, which springs out as soft water with excellent mineral balance after rain falling on the mountains of Koishiwara is filtered deep underground over many years, is the source of Fukuine's clear and soft taste. The clear water quality created by the location in the mountainous area of the Chikugo River source region brings transparency and elegance to the overall sake quality. Fukuine is developed in multiple grades such as Junmai Ginjo and Junmai Sake, and the brewery recommends enjoying it as warmed sake during meals. By warming, the umami of rice swells plumply, the soft mouthfeel derived from Iwaya Spring Water stands out even more, and harmony with meals deepens. It has a deep sake quality that is delicious whether chilled or warmed, goes well with local dishes of mountainous areas, river fish dishes, seasonal wild vegetable dishes, etc., and is familiar as local sake that nestles close to the food culture of Toho Village. As a symbol of reconstruction from the Northern Kyushu Torrential Rain Disaster in 2017, the "Tōhō Ikkon" group played a central role in promoting efforts to revive sake rice cultivation in the village for the first time in about 50 years. As "Revival Sake", Fukuine is a brand where the history and nature of the region and the bonds of people are condensed, and it is an existence that can be called the treasure of Toho Village, utilizing rice nurtured by Iwaya Spring Water of the 100 Best Waters of Japan and the rich nature of Koishiwara.

"Asanagi" is a brand that was once brewed by Asanagi Shuzo in Kurume City. It was loved as a local sake reflecting the climate of the Chikugo region, but it is currently not produced due to the closure of the brewery.

Uiui (Uiui) is one of the brands brewed by Wakatakeya Shuzojo, and is a sake with fresh charm that expresses the "innocence" and "youthfulness" of the brand name. While being the oldest brewery in the Chikugo region with a tradition of 326 years, Wakatakeya's attitude of always valuing fresh sensitivity is included in the brand name. Using groundwater from the 100 Best Waters of Japan gushing from the Minou Mountain Range in Tanushimaru-machi as brewing water, the underflow water pumped from a depth of 80m that has been filtered over 80 years from the well that has been used for over 300 years since its founding is the source of Uiui's pure and transparent taste. The soft and smooth mouthfeel utilizing the characteristics of this water is a major feature of Uiui. Product development that brings freshness to the fore, such as the slightly cloudy type, is being carried out, and the slightly carbonated crackling texture and the faint sweetness where the umami of rice has melted harmonize, resulting in a taste with a youthful impression. By drinking it cold, the refreshing aroma and fresh mouthfeel stand out even more, making it a friendly sake quality that can be enjoyed regardless of the season. Uiui, where the rich natural environment of the middle basin of the Chikugo River, the traditional sake brewing techniques inherited from the Genroku period, and the blessings of the water of the 100 Best Waters of Japan are fused, is familiar to a wide range of generations as a brand embodying the fresh taste that should be passed on to the next generation under the family motto "Wakatakeya is something entrusted from descendants".

Wakatakeya is the flagship brand bearing the name of the brewery, a representative sake embodying tradition and history spanning 326 years since its founding in the 12th year of Genroku (1699). It contains the brewing techniques passed down from the first Wakatakeya Denbee to the 14th generation and the pride of being the oldest brewery in the Chikugo region. Abundant groundwater from the Minou Mountain Range in Tanushimaru-machi, especially high-quality water selected as one of the 100 Best Waters of Japan, is pumped from a well that has been used for over 300 years since its founding. This water pumped from a depth of 80m underground is underflow water filtered over a long period of 80 years, has excellent mineral balance, and forms the basis of Wakatakeya's sake quality as the ideal water quality for sake brewing. Wakatakeya brands, including the Honjozo "Kaze" (Wind), are characterized by a refreshing and sharp taste like the wind, as the name suggests. Sake brewed using rice from the Chikugo region and traditional methods is finished with a soft mouthfeel, an elegant aroma, and a well-balanced sake quality that enhances meals. It has a depth that is delicious whether chilled or warmed, and its high versatility that can handle a wide range from daily dining tables to special occasions is attractive. Wakatakeya, brewed in the Genroku Kura, embodies the harmony of tradition and innovation, fusing the atmosphere of the brewery with a history of over 300 years and modern quality control technology. Based on the philosophy of the brewery's family motto "Wakatakeya is not a business inherited from ancestors, but something entrusted from descendants", it is a brand that practices sustainable sake brewing and continues to protect the quality that should be passed on to the next generation. Wakatakeya, woven by the rich nature of the middle basin of the Chikugo River, the water of the 100 Best Waters of Japan, and 326 years of traditional techniques, is widely drunk mainly locally as a brand representing the local sake culture of Tanushimaru.

Wakanokotobuki is a brand with a strong character as a "celebration sake" among the brands of Wakatakeya Shuzojo, and is suitable for sunny days. The brand name combines "Waka" from "Wakatakeya" and "Kotobuki" meaning longevity and prosperity, and contains tbe warm feelings of the brewery wishing for the health and happiness of the drinker. For brewing water, underflow water from the Minou Mountain Range that supports Wakatakeya's sake brewing is used. This water selected as one of the 100 Best Waters of Japan contains appropriate minerals, helps the function of koji and yeast, and produces the plump and deep taste characteristic of Wakanokotobuki. The taste of Wakanokotobuki is a mellow type that firmly brings out the umami inherent in rice. It has a solid richness and depth, but the aftertaste is refreshing and you won't get tired of drinking it. It is recommended to drink it especially as hot sake because the aroma spreads and the sweetness of the rice stands out even more by warming it. It is popular not only for celebratory seats and gifts, but also as a sake that enriches the heart with a daily evening drink. Wakanokotobuki, which has colored the sunny days of local people and has been close to their lives since ancient times, is a brand that will continue to be loved by many people along with a label design that makes you feel tradition and formality.

Hakata Nerizake is a brand called "Nerizake", which is a phantom sake said to have been made around Hakata from the Muromachi period to the Sengoku period, revived in the present day by Wakatakeya Shuzojo based on ancient documents. The biggest feature lies in the unique manufacturing method where glutinous rice is ground with a mortar into a paste and filtered with silk cloth, unlike general sake. This manufacturing method produces a thick and smooth texture like yogurt and a sweet and sour taste derived from lactic acid bacteria. The alcohol content is low at around 3%, and you can easily enjoy it as a dessert sake or aperitif. The bottle design of "Hakata Kenjo Pattern" named after Hakata-ori is also beautiful, and it is a gem that makes you feel the history and culture of Hakata. It is said that the Sengoku warlord Toyotomi Hideyoshi loved to drink it, and its name appears in the tea ceremony records of Kamiya Sotan, a wealthy merchant in Hakata, making it a historically very valuable sake. Also called "Nerinuki", descriptions about its manufacturing method and taste remain in the literature of that time. In modern times, due to its unique taste and historical background, it is popular as a souvenir representing Fukuoka and Hakata, and is appreciated as a toast sake for special days and as a gift for loved ones. It is recommended to drink it chilled, and it is delicious even as it is or arranged by adding fruit sauce etc.

"Wakatakeya Denbee Fukuiku Genroku no Sake" is a highly historically valuable revival sake that bears the name of the founder, the first Wakatakeya Denbee, and reproduces the high-concentration brewing method of the Genroku period. It is a work that revives the sake brewing technology of the Genroku period in the modern age, completed by the previous brewery owner who utilized his specialized knowledge with a doctorate in fermentation engineering and carefully studied ancient documents. The Genroku period (1688-1704) was during the reign of Tokugawa Tsunayoshi and is known as a time when culture flourished. In order to reproduce the sake brewing technology of this era, the rice polishing method, koji making method, and mashing method were faithfully reproduced based on ancient documents, pursuing the taste of that time. As a result, surprisingly, a sake with a rich and complex taste similar to sherry wine was born. It has a golden hue, a rich and mellow aroma rises, and when put in the mouth, a dense umami and body spreads. The umami components of rice drawn out by high-concentration brewing are condensed, and it features a deep taste like long-term aging. The alcohol content is also high, making it suitable for a style of tasting a small amount slowly, and it is recommended to enjoy it as a digestif or nightcap. Sold in 180ml and 720ml bottles, there are also products in gift boxes, making it popular as a gift. As a valuable existence that conveys the sake brewing technology of the Genroku period to the present day, it is highly evaluated by enthusiasts interested in the history of sake. "Wakatakeya Denbee Fukuiku Genroku no Sake" is the result of a historical project in which the oldest brewery in the Chikugo region with a history of 326 years revived the taste of the founding period in the modern age. Under the family motto "Wakatakeya is not a business inherited from ancestors, but something entrusted by descendants," it is a brand with high cultural value that contains a sense of mission to pass on the sake brewing culture inherited from the past to the future.

"Yu" is the representative brand of Isonosawa, named with the thoughts of "excellent" and "gentle." It features a gentle mouthfeel and a sake quality that is easy for anyone to drink, making use of Ukiha's famous water. Combining plump umami and good sharpness, it is a food sake full of kindness that gently accompanies the daily dining table.

"Nakasu" is a brand of Isonosawa bearing the name of Hakata Nakasu, the largest entertainment district in Kyushu. It features a crisp and light taste designed to match the food culture of the gorgeous nightlife city. It goes perfectly with dishes with rich tastes of Hakata such as Motsunabe, Mizutaki, and fresh seafood, and plays a supporting role in enhancing the deliciousness of meals.