Sake Brands
in Hiroshima

"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.

"Oigame" is the representative brand of Ono Shuzo, which has a history of over 300 years. Aiming for "sake like rice that tastes better the more you chew," the umami of rice is brought out to the maximum by firm fermentation. It also has a reputation as aged sake, and the mellow body that deepens over time and the calm aroma are exquisite. Not only as cold sake, but by heating it, the umami expands further, demonstrating its true value as a sake during meals.

"Ichidai Misen" is a sake brand brewed by SAKURAO B&D, named after "Mt. Misen", the spiritual peak and highest peak of the World Heritage Site Miyajima. You can see Mt. Misen from the brewery, and it is made with the aim of being a sake worthy of its majestic appearance. Using sake rice from Hiroshima Prefecture and Hiroshima Momiji Yeast, it is characterized by a gorgeous and fruity aroma like melon and apple, a firm umami of rice, and a sharp aftertaste unique to Junmai sake.

"Horai Tsuru" is a one-of-a-kind brand brewed by the sixth-generation brewery owner, Mr. Jun Hara, in Japan's first basement brewery in an apartment building. The brand name was derived from the fact that Mt. Misen in Miyajima seen on a sunny day looked just like "Mt. Penglai (Horai-san)," known for the legend of perpetual youth and longevity. By underground brewing where thorough temperature control is possible, stable sake brewing is realized throughout the year. It is characterized by the freshness of freshly squeezed sake and a taste that you can drink smoothly without getting tired of drinking even if it has a strong taste, and it is a bottle that makes you feel the reliable technique and commitment of the maker.

"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.

"Daigorei" is the representative brand of Bajo Shuzojo, with a brave name derived from the "Great Decree of the Restoration of Imperial Rule." Incorporating traditional methods such as "Kimoto-zukuri" and "Yamahai," it is characterized by a satisfying taste that firmly brings out the original umami and acidity of rice. More emphasis is placed on nourishing depth that accompanies meals than flashy aromas. The rich umami that expands further by warming is a masterpiece preferred by "connoisseurs" that makes Hiroshima sake lovers groan.

"Rikugi" is a premium brand of Yahatagawa Shuzo that pursues the harmony of the six essential elements for sake brewing (rice, water, koji, yeast, terroir, and skill). Polishing Hiroshima Prefecture's Yamada Nishiki to 35%, it has won high acclaim worldwide, including winning gold prizes at the IWC and the National New Sake Appraising and Deliberating Fair. The gorgeous aroma, transparent taste, and beautiful sharpness that fades away make it the highest peak Daiginjo that colors celebratory days.

"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.

"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.

"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.

"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.

"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.

"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.

"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.