Sake Brands
in Gifu

"Takesuzume" is a brand derived from the Otsuka family crest, and is a product developed from scratch by the 6th generation master brewer Seiichiro Otsuka to revive the brewery. It is a Junmai sake using suitable sake brewing rice such as Yamada Nishiki and Gohyakumangoku, characterized by good aroma and compatibility with food, and is the representative brand of Otsuka Shuzo that is expanding nationwide.

"Hatsushimo" is a rare Junmai sake using Gifu Prefecture's specialty rice Hatsushimo (table rice). Sake brewing using Hatsushimo began in the Seino region around 1978, but due to its difficulty, many breweries withdrew. Currently, only Otsuka Shuzo continues to brew "Hatsushimo" by performing all processes by hand.

"Kiyomatsu Masamune" is the first brand brewed by Otsuka Shuzo at the time of its founding. It was named "Kiyomatsu" by taking "Kiyo" from the first generation Seitaro and "Matsu" from his wife Omatsu. "Masamune" was named after the famous sword Masamune, with the wish to make sake with a sharp finish.

"Renge" is one of the brands of Komachi Shuzo. It engages in community-based initiatives, such as brewing sake using yeast collected from the honey of Chinese milk vetch (renge-so), which is also the prefectural flower of Gifu Prefecture.

"SAKEDELIC" is a new sensation sake brand from Hayashi Honten. With flavors and concepts that go beyond the framework of traditional sake, it proposes new ways to enjoy sake.

"Hyakujuro" is the flagship brand of Hayashi Honten, established in 2012. It is named after the 1,200 cherry trees (Hyakujuro Sakura, selected as one of Japan's Top 100 Cherry Blossom Spots) donated by the late local Kabuki actor Hyakujuro Ichikawa. Through the Triple Fermentation Method (Japan's first next-generation additive-free sake production method) developed in 2019, it realizes a clear and pure sake quality, and is an innovative brand adopting an additive-free next-generation sake production method.

"Kaiji" is one of the brands of Hayashi Honten. As a local sake of Gifu, it offers a taste that complements the local food culture.

"Miyozakura" is the representative brand of Miyozakura Jozo, named in prayer for the eternal prosperity of the Japanese people. It compares the harmony of the five tastes and five senses of sake to the five petals of a cherry blossom, and embeds the happiness of being involved in sake brewing into the ten petals representing the Ten Virtues of Sake. Using the underground water of the Kiso River (one of the 100 Exquisite Waters), it is born from rice nurtured by the rich nature of Gifu and clear water. It breathes the tradition inherited continuously as a sake of the local climate without tricks.

"Azumayoshi" is the representative brand of Hirai Shuzojo, popular as a local sake representing the Higashi-Mino region. It is characterized by a traditional taste rooted in the community.

"Miyadaiko" is one of the brands of Hirai Shuzojo, a local sake that embodies brewing rooted in the community.

"Kamiyo no Aji" is one of the brands of Hirai Shuzojo, characterized by a deep taste brewed by traditional brewing techniques.

"Uhousen" was the representative brand brewed by Ito Shuzo. Its taste, nurtured by the nature of Kani, was familiar to many people. It is not currently produced and is a phantom brand known only to those who knew the taste of that time.

"Setchu Kanbai" was the representative brand boasted by Furuta Shuzo. Characterized by a pure and core taste, like a plum blossoming dignifiedly in the snow. It is a famous sake that disappeared while being regretted by many sake fans.

"Hanamori" is the representative brand of Hanamori Shuzo, offering a wide lineup from Junmai Daiginjo to Honjozo. Using sake rice such as Hidahomare and Gohyakumangoku, it is brewed through careful brewing using hand-washed koji rice, traditional box koji making, and the Yaegaki press. Its high quality is evaluated, such as the Junmai Daiginjo winning the Governor's Prize at the Gifu Prefecture New Sake Appraisal.

"Kutami" is a Junmai Ginjo named after "Kutami" (Kutami Kogen area, Yaotsu-cho), a place name in Yaotsu Town. It is an unfiltered unpasteurized undiluted sake using rice cultivated by the young producer group "Aoyagi Seinentai" in the Kutami Kogen area, and is popular as a community-based brand using local rice.

"Kippo" is one of the brands of Kuramoto Yamada, brewed with the wish that good things will come to those who drink it.

"Manominato" is the "Super Futsushu" series proposed by Kuramoto Yamada. It is a rare brand with extremely limited distribution that embodies free thinking and the brewery's commitment, intentionally omitting specific designation sake labeling and not being bound by specs.

"Nihyakuhachijuhachiya" is a special brand named after the total of 288 days the former head of the brewery spent from rice cultivation to pressing. It won the Platinum Prize at "KURA MASTER" held in France in 2018, and its high quality was internationally recognized. It is a rare brand with limited distribution.

"Kai" is one of the brands of Kuramoto Yamada, brewed through careful preparation unique to a small-scale brewery. It embodies the desire to open up new possibilities.

"Ryugin Ninja" is one of the brands of Kuramoto Yamada, a unique sake with the motif of "Ninja," which is also highly popular overseas.

"Lendo" is one of the brands of Kuramoto Yamada, named with the image of a heartwarming taste.

"Kinkasui" is one of the brands of Kuramoto Yamada, expressing a beautiful taste born from pure water and high-quality rice.

"Mukashinomanma" is one of the brands of Kuramoto Yamada, a sake that cherishes old-fashioned methods and tastes, evoking a sense of nostalgia.

"Honen" was the representative brand of Tanabe Shuzojo, named wishing for a good harvest. The rich taste nurtured in the severe winter of Hida Takayama was indispensable for local celebratory occasions. It is a nostalgic famous sake that is gone now.