Sake Brands
in Hiroshima

"Seikyo" is the representative brand of Nakao Jozo, founded in 1871, and was named after the founder's spirit of "likening the expression of sake poured into a cup to a mirror, looking into it, and brewing sake with a sincere heart." Brewed using the brewery's unique "high-temperature saccharification yeast starter method," it is characterized by a clean sharpness and a light taste that you will never tire of drinking. It is a classic evening drink that has been loved by the people of Hiroshima Prefecture for many years, and is popular as a mealtime sake that accompanies any dish.

"Maboroshi" (Phantom) is a series centered on Junmai Daiginjo using the uniquely discovered "Apple Yeast," which Nakao Jozo is proud of. It is also known for being honored as the purveyor of New Year's sake for the Imperial Household in 1948. Its greatest feature is the refreshing and fruity aroma produced by yeast collected from apple peels, and its mellow taste. The name "Maboroshi" comes from the fact that it was once treated as a limited product that was never let out of the gate, and even now, it continues to fascinate many sake fans due to its high quality and distinctiveness.

"Hiba Bijin" is a sake with a clean taste nurtured by the cool climate and pure water of northern Hiroshima Prefecture. Shobara City, where the brewery is located, is situated in the center of the Chugoku Mountains, and the severe cold of winter creates the perfect environment for sake brewing. They are particular about cultivating sake rice in their own fields, and it is brewed with clear brewing water pumped up from 50 meters underground. The "Kowai (Strong)" taste, where you can feel the firm umami and richness of rice within a clean mouthfeel, continues to be loved as an authentic local sake rooted in the local food culture.

"Hakuran" has been the representative brand since the brewery's founding, characterized by the refreshing sensation brought about by natural carbonation from yeast. It has the perfect quality for a mealtime sake and complements any dish. Normally harmonizing the rich flavor of Junmai sake with the delicate aroma and fine taste of Ginjo brewing, its appeal lies in its fresh and mellow mouthfeel. It has the depth to be enjoyed at a wide range of temperatures, crisp when cold and full-bodied when hot, and continues to be loved as an indispensable local sake for Miyoshi's food culture.

"Hototogisu" is a sake brewed by Hongo Shuzo in Hongo Minami, Mihara City. The brand name comes from the bird "Hototogisu" (Lesser Cuckoo), which has played an important role in Japanese literature and poetry since ancient times. It is characterized by a delicate and profound taste that reflects the elegance and emotion held by its name. Nurtured by the nature and tradition of local Mihara, this sake is loved as a masterpiece that gives peace and emotion, quietly resonating in the heart of the drinker.

"Kikubotan" is a brand that was produced by Kikubotan Shuzo in Kochi-cho, Higashihiroshima City until 2005. It was also known by names such as "Kikubotan Shizenshu." Its taste, loved by the locals, continues to be talked about as a "phantom sake" even after the closure. It was appreciated as a precious experience when it could be tasted at some stores in the past, and now it has become an important existence that conveys the history of local sake brewing.

The "Fukucho Satake Series" is an innovative sake series created in collaboration with the rice milling machine manufacturer "Satake," using revolutionary milling technology. It employs the world's most advanced technologies: "Henpei Seimai" (Flat Milling), which polishes rice thin and flat, and "Genkei Seimai" (Original Shape Milling), which polishes rice while maintaining its original brown rice shape. These methods efficiently remove proteins that cause off-flavors, achieving a clear taste while retaining the original umami of the rice. Fusing the latest technology with traditional soft water brewing methods, this series is highly acclaimed in domestic and international contests and pioneers new possibilities for sake.

"Fukucho" is the flagship brand of Imada Sake Brewery, born from the climate of Akitsu, the birthplace of Ginjo sake, and an innovative spirit. It is characterized by a complex yet crisp taste that maximizes the individuality of the unique sake rice "Hattanso." Brewed with the delicate sensibility unique to a female master brewer, it combines an elegant aroma that is not too flashy with a gentle umami that accompanies meals. It pairs perfectly with Seto Inland Sea seafood, especially oysters and white fish, and has gained strong support from sommeliers and chefs around the world.

"Otafuku" is the representative brand of Tsuka Shuzo, which has continued since 1848 in Akitsu, the birthplace of Hiroshima Ginjo sake. It is also known as a historical brand that won first place in the first National Sake Appraisal in the Meiji era, proving the superiority of the soft water brewing method. While protecting the taste of the good old days, it features the warmth unique to handcrafted sake and a smooth mouthfeel due to soft water brewing. Having revived from the torrential rain disaster, it is brewed with even more thoughts for the region, and is a bottle that makes you feel the history and pride of Akitsu.

"Kansaiichi" is another brand brewed by Tsuka Shuzo, inheriting the tradition since its founding. Along with "Otafuku," it has been loved by the people of local Akitsu as a daily evening drink for a long time. Currently, the name can mainly be seen in Futsushu (ordinary sake), but its taste breathes the history of Akitsu, the birthplace of soft water brewing, and the careful handiwork of the brewers. Its unadorned, simple umami and crispness that you never tire of drinking continue to radiate charm as a local sake that accompanies the daily dining table.

"Hakuko" is the representative brand of Morikawa Shuzo, brewed using ultra-soft water from Mt. Noro. Derived from "White Large Bird (Otori)," it embodies the wish to be elegant like a large bird dancing in the sky and to make those who drink it happy. Its greatest feature is a mellow and savory taste aimed at being the ultimate food sake. The softness unique to soft water brewing and the crispness that shines with the skill of the Hiroshima Toji coexist, boasting a high quality of sake that you never get tired of drinking. It is a gentle sake that permeates the heart, filled with the thoughts of Toji Motoharu Morikawa, "I want you to relax and feel warm."

"Motoharu" is a limited edition brand named after Motoharu Morikawa, the Toji of Morikawa Shuzo, and can be said to be the crystallization of passion and skill. Brewed with the determination to carry his own name, it aims for the best result of that year. While based on the traditional soft water brewing method, it reflects the Toji's unique sensibility and challenge, allowing you to enjoy a personality and depth different from Hakuko. As a sake where you can see the face of the maker, it is a special bottle that attracts attention among sake enthusiasts.

"Hanayoi" is a brand that embodies the unique terroir created by the severe cold and medium hard water of Shobara. By adopting the traditional "hanging squeeze" method and collecting the drops that drip naturally only by the weight of the moromi (mash), it achieves a rich flavor of rice and a clear taste without off-flavors. In particular, the Junmai active sake "Dob" is known as a pioneer of sparkling sake and has a strong fan base. It is characterized by a crisp and powerful taste that draws a line from the soft water brewing that is mainstream in Hiroshima, and the high quality of sake that can withstand long-term aging.

"Ainomai" is one of the Junmai sake brands brewed by Yamaoka Shuzo using contract-grown rice. Aiming for sake brewing that nestles close to the local food culture, it is finished with a taste where you can firmly feel the umami of rice. It is a versatile type that is good chilled or warmed, enriching daily meals. It is a simple yet core bottle where the brewery's philosophy of "Local sake is culture" lives.

"Zuikan" is the representative brand of Yamaoka Shuzo, a particular sake using sake rice cultivated as their own preserved rice, including the phantom sake rice "Kame no O." The sake nurtured by the medium soft spring water "Arita Shimizu" flowing from the mountains and the climate of the plateau with temperature differences combines mellow umami and a crisp aftertaste. It has received extremely high praise not only as cold sake but also as warm sake, such as winning the Gold Prize at the "National Kan Sake Contest." It has a high degree of perfection as a "food sake" that does not interfere with the meal but rather enhances it, and is a masterpiece that becomes deeper in taste as you drink it.

"Kannara Ore ni Makasero" (Leave it to me if it's hot sake) is, as the name suggests, a unique brand specialized for warm sake. Designed to show its true value when warmed, the umami of the rice expands and the acidity harmonizes mellowly as the temperature rises. The appeal is that you can enjoy changes in taste depending on the temperature range, from lukewarm to hot. It is a bottle with outstanding impact, filled with Yamaoka Shuzo's confidence in warm sake and playfulness.

"Fukuroku" is a sake brand produced by Fukuroku Shuzo in Kisa-cho, Miyoshi City. It is characterized by a friendly taste that nestles close to the local dining table while protecting the traditional manufacturing method that has continued since its founding. The name also contains the wish "May good fortune come to those who drink it," and it is deeply rooted as a local taste indispensable for celebration seats and daily evening drinks.

"Kikubunmei" is the representative brand of Kitamura Jozojo, named by combining "Chrysanthemum (Kiku)," the crest of the Imperial Family, and "Civilization (Bunmei)" of civilization and enlightenment. By brewing using hard water from the Taishaku Karst Plateau, it is finished in "savory dry" where a crisp drinking mouth and rich umami coexist, distinguishing it from "soft water / sweet" which is a characteristic of Hiroshima sake. You can enjoy it cold or warm, and it maximizes its potential especially when combined with meals with rich flavors such as meat dishes.

"Chogun" is the representative brand of Ikuma Shuzo, named with the wish to stand out from the crowd. Brewed with ultra-hard water with a hardness of 100, which is rare in Hiroshima Prefecture, it is characterized by refreshing sharpness and solid umami. Born in the early Showa period, this brand is a historic sake also known as the sacred sake of Hiroshima Toshogu Shrine and the offering sake of the Tokugawa head family. It can be enjoyed widely from cold to warm, and demonstrates its true value especially when combined with strongly flavored dishes such as meat dishes.

"Miwa Sakura" is the representative brand of Miwa Sakura Shuzo, nurtured by the nature and climate of Miwa-cho, Miyoshi City. Using 100% Miyoshi-grown rice polished in-house and making firm koji, it is finished as "savory" sake that maximizes the original umami of rice. The taste with a sense of security that does not change whenever you drink it, without being influenced by trends, continues to be loved not only by locals but also by many fans. It is a bottle where you can enjoy its mellow aroma and taste whether cold or warm.