Sake Brands
in Hiroshima

"Kamimaneki" is a local sake brand that was once brewed by Tanaka Shuzo. Benefiting from the rich nature of Jinsekikogen, the lineup included carefully brewed Junmai Ginjo Genshu. Although it is no longer produced with the closing of the brewery, it is a brand that once colored the evening drinks and celebrations of local people.

"Shinrai" is the flagship brand of Miwa Shuzo, brewed at the highest elevation in Hiroshima Prefecture. The name derives from a miraculous event where the brewery was struck by lightning but remained unharmed, and from the location name "Jinseki" (God's Stone). It embodies the wish that customers drink with "trust" (Shinrai). Using a unique method of differentiating between soft and medium-hard water, and Hiroshima's traditional soft water brewing method, it is a sake for meals that draws out the umami of rice. Traditional Kimoto brewing was also revived in 2018.

"Jinsekikogen" is a special Kimoto Junmai sake brewed by Miwa Shuzo to embody the terroir of Jinsekikogen Town, just as the name suggests. It is brewed using the traditional "Kimoto styling" without adding any artificial yeast, using the rare sake rice "Hattan Nishiki No. 2" grown by local farmers. Thanks to the cool climate at an altitude of about 500m and the technique of using two types of brewing water, it has a taste unique to this land where elegant acidity, refreshing feeling, and solid strength coexist.

"Minotsuru" is the flagship brand of Minotsuru Shuzo, continuing since 1868 in the ancient town of Kannabe. It was named after "Mino-mura," the former name of the brewery's location. It is brewed with careful craftsmanship using underground water from the Oda River and carefully selected sake rice. With a wide lineup from Daiginjo to regular sake, its quality is highly evaluated, including gold prizes at the National New Sake Appraising and Deliberating Fair. It is a local Hiroshima sake where the reliable skills of a historic brewery shine.

"Tenpoichi" is a brand named with the passionate wish to "become the only treasure of heaven and earth." Brewed with the super-soft "Ancient Water" pumped from 200 meters underground, it aims to be the "ultimate food sake" that enhances the flavor of cuisine. Prioritizing compatibility with ingredients such as Setouchi seafood, it features a taste where umami, sharpness, and soft acidity harmonize despite being dry. It is a bottle that tastes better the more you drink and richly colors your mealtime.

"Shinzan" is a sake brewed by Takahashi Shuzo in Kamo-cho, Fukuyama City. Although detailed information is not much talked about, it is a brand that has been loved for many years in Fukuyama. Its name, reminiscent of a quiet mountain village, foreshadows a modest yet core taste, and it is familiar as a local sake that accompanies regional dining tables.

"Kanshu Shinzan" is one of the "Shinzan" series developed by Takahashi Shuzo. As the name "Recommending Sake" (Kanshu) implies, it is a bottle that adds grace to conversations with close friends and banquets. Reflecting the honest brewing rooted in the climate of Fukuyama common to the Shinzan series, it is considered to feature a flavor that you never get tired of drinking.

"Jurei Onomichi" is a local sake from the only brewery in Onomichi, Yoshigen Shuzo, founded in 1854. The name of the sake "Jurei" is an auspicious brand that came to be used to celebrate longevity, inspired by the long life of the head of the family after the war. It is a balanced, slightly sweet sake with a good throat feel that moderately mixes softness and mellowness. It is good warmed and also good chilled, featuring a savory sake quality typical of Hiroshima sake, and goes perfectly with Setouchi seafood dishes. Currently, it continues its business through consignment brewing, protecting the history of local sake brewing as the only brewery in Onomichi.

"Murakami Suigun" is a sake themed on the roughness and great romance of the Murakami Suigun who were active based in Innoshima in the Seto Inland Sea. It is named after the history and legends of the Murakami Suigun (pirates) who sailed around the Seto Inland Sea based in Innoshima, projecting their brave spirit onto the sake quality. While having the depth to match any cuisine, Japanese, Western, or Chinese, it also combines the strength to enhance rich-tasting dishes. It goes perfectly with Setouchi seafood, and is a brand that fuses the bravery of the Murakami Suigun sailing the open seas with the climate of Setouchi.

"Suigun" is one of the brands developed by Hamaoka Shuzo as part of the "Murakami Suigun" series. As the name suggests, it expresses the strength and romance of the Murakami Suigun who once ruled the Seto Inland Sea. Featuring a solid taste and good sharpness, it is loved by locals as an approachable local sake that can be enjoyed at daily dining tables.

"Honinbo" is a brand that was produced by Binan Shuzo, which was formerly located in Innoshima, Onomichi City. Named after the "Honinbo" school of Go, it is presumed to have been named to honor Honinbo Shusaku, a native of Innoshima. Following the closure of the brewery in 2013, it has become a "phantom sake" that is no longer produced.

"Suishin" is a sake brewed by Suishin Yamane Honten, founded in 1860. It was named "Yoigokoro" in the mid-Meiji period and later became popularly known as "Suishin." It is famous as the sake that the master of Japanese painting, Yokoyama Taikan, loved to drink all his life, and its refined taste has been loved by many cultural figures. It uses ultra-soft water with a hardness of 14 for brewing water and is brewed using Hiroshima's traditional soft water brewing method. It features a fine and soft mouthfeel unique to soft water and an exquisite balance where you can feel a faint sweetness even though it is dry.

"Buna no Shizuku" is a Junmai sake brewed by Suishin Yamane Honten using the famous water "Buna no Megumi" which springs from the primeval beech forest at the foot of Mt. Takanosu. The brewing water is ultra-soft water with low mineral content, and fermentation proceeds gently, resulting in a mellow mouthfeel. When you put it in your mouth, a calm aroma spreads, and you can enjoy an exquisite balance of sweetness within the dryness. Elegant acidity and plump umami harmony, and it has a track record of winning the 1st Place Grand Prize in the Junmai Sake category at the Spring National Liquor Competition in the past. Please enjoy the refreshing taste created by the pure water nurtured by the beech forest.

"Sakura Fubuki" is a traditional brand that Kanemitsu Shuzo in Kurose-cho, Higashihiroshima City, has continued to brew since its founding. It is an evening drink that has been loved by the people of Kurose-cho for many years, characterized by a gentle and calm taste. Although "Kamo Kinshu" is currently attracting attention, this brand, which is rooted in the history of the brewery and the lives of the local people, continues to be carefully protected.

"Kamo Kinshu" is the flagship brand launched by Hideki Kanemitsu, the 5th generation brewer of Kanemitsu Shuzo. With the concept of "Fresh & Juicy," it is brewed through careful processes such as hand-filling and bottle pasteurization, and is characterized by a dynamic taste that intentionally retains the gas feeling of freshly pressed sake. When you put it in your mouth, the umami of rice and refreshing acidity spread along with a fizzy stimulation like light carbonation, and it is gaining nationwide popularity as a new type of sake that accompanies modern meals.

"Taketsuru" is a sake brewed by Taketsuru Shuzo, founded in 1733. It is the representative brand of a historic brewery that is also known as the birthplace of Masataka Taketsuru, the founder of Nikka Whisky. Taketsuru Shuzo was the first in Hiroshima Prefecture to revive the authentic Kimoto brewing style of Nada, and since 2016, all products have been converted to "Junmai sake" without added brewer's alcohol. Known for its rich and dry Junmai sake, it has made a name for itself as the pinnacle of Junmai sake that tastes great when warmed. Master brewer Tatsuya Ishikawa aims for "a mealtime sake that goes well with any dish, like 'rice' that doesn't choose the dish," and pursues sake brewing that maximizes the deliciousness of seafood produced by the climate of Takehara and makes food taste better without interfering with it.

"Ozasaya Taketsuru" is a series of unfiltered Junmai Genshu (undiluted sake) brewed by Taketsuru Shuzo using the traditional Kimoto style, claiming the brewery's store name "Ozasaya" as a special brand. Brewed using traditional "wooden buckets" since 2009, it most strongly expresses the technology and philosophy of Taketsuru Shuzo, which revived the authentic Kimoto brewing style of Nada in Hiroshima Prefecture for the first time. It is characterized by the powerful taste of concentrated rice umami unique to unfiltered Junmai Genshu, and the complex and deep acidity produced by Kimoto brewing. It is a brand that can be said to be the true value of Taketsuru Shuzo, which is evaluated as the pinnacle of Junmai sake that is delicious when warmed, and embodies the brewery's philosophy of "making food taste better," being a deep mealtime sake that accompanies any dish.

"Yoru no Teio" (Emperor of the Night) is a playful brand brewed by Fujii Shuzo based on the concept of "not being bound by preconceived notions." With the aim of conveying the joy of enjoying sake together without pretension, it achieves a deep flavor that goes well with any dish, along with a friendly name. Using Hattan Nishiki, a sake rice representing Hiroshima, it features a versatile sake quality that can be enjoyed at various temperatures from cold sake to warmed sake. Based on traditional sake brewing techniques, this brand embodies Fujii Shuzo's new challenge, brewed with flexible ideas that accompany the modern dining table.

"Hoju" is a sake brewed by Fujii Shuzo, and the origin of its name is extremely auspicious. It was named after the newspaper headline "Hoju, Hoju, Hoju..." (Treasure Longevity) was repeatedly published when Emperor Taisho (then Crown Prince) was born. It is a series that has been loved locally in Takehara, and has a history of walking together with the local food culture for many years. With a friendly taste and reliable quality, it has become established as a local sake that colors the daily dining table. It is popular as a sake that accompanies people's lives, such as at celebratory seats and daily evening drinks.

"Ryusei" is the finest brand brewed by Fujii Shuzo, founded in 1863, and has a glorious history of receiving the highest award at the first National New Sake Appraising and Deliberating Fair in 1907. Brewed in Takehara City facing the Seto Inland Sea, the brewery's dedication is maintained through limited distribution to specialty stores. Placing importance on sake brewing that enhances the individuality of food, it is characterized by a sophisticated taste that harmonizes refreshing acidity, umami, and a sharp aftertaste. While protecting tradition, it continues to evolve with the times, and as a famous supporting actor accompanying meals, it is a brand that brings out the deliciousness of all kinds of dishes.