Sake Brands
in Hiroshima

"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.

"Asa Izumi" is a hidden masterpiece of Hiroshima planned by Asa Shuzo and produced by contract brewing. It is a rare sake with little general distribution, and its attraction is its refreshing drinkability and the refreshing and mellow aroma that spreads in the mouth. Its taste without peculiarities is easy to match with any meal from fish dishes to meat dishes, and is also ideal for daily evening drinks. It is a bottle that combines rarity, also called "phantom sake," and reliable taste.

"Hishi Masamune" is the representative brand of Kubota Shuzo, brewed by long-term low-temperature fermentation using underground water from the Ota River and sake rice grown in Hiroshima Prefecture. The symbol mark of "Pine and Diamond (Hishi)," which became the origin of the name, was created by the world-famous woodblock artist Shiko Munakata. Its taste is characterized by gorgeous and mellow Ginjo aroma, mellow mouthfeel, and good aftertaste. In particular, "Super Dry Junmai Sake" is highly rated as a sake during meals because the umami of rice is firmly felt even though it is dry. It is a bottle that makes you feel the climate of Hiroshima, combining history, tradition, and artistry.

"Jinshichi" is a brand symbolizing the tradition and history of Kyokuhou Shuzo. Brewed carefully using traditional techniques handed down to the brewery, it is characterized by a taste that carefully brings out the original umami of rice. It is loved by long-time sake fans for its sharpness that you never get tired of drinking and its calm aroma that makes you feel nostalgic somewhere.

"Urin" is an innovative brand by the 7th generation brewery owner, Mr. Yohei Hamamura, named after the word meaning "sun." With the concept of "sake you want to drink in a sunny spot," it aims for sake that accompanies a bright and relaxed mood. The biggest features are the aroma like fresh fruit and refreshing acidity. While having juicy umami reminiscent of melon and white peach, the aftertaste is light and sharp, and it goes well with cheese and Western food lined up on modern dining tables. Based on traditional techniques, "Urin," which incorporates new sensibilities, is a next-generation masterpiece that makes you feel the new possibilities of sake.

"Kyokuhou" is the representative brand inheriting the traditions of Kyokuhou Shuzo since its founding. Using sake rice grown in Hiroshima Prefecture and underground water from the Ota River, it is carefully brewed with the skills of Hiroshima Toji. It is characterized by a firm feeling of the umami of rice, while the aftertaste is refreshing and sharp. It can be enjoyed in a wide range of temperatures from cold sake to hot sake, and is an ideal bottle as a sake during meals to enjoy with daily meals.

"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.

This brewery is closed

"Asahikari" is a carefully selected "Doburoku" brand brewed by the revived Fukumitsu Shuzo. Inheriting the name of the former sake brand, it uses local Oasa sake rice "Koi-momiji." You can enjoy the refreshing fizzy effervescence caused by secondary fermentation in the bottle and the fresh flavor. Unlike the sweet image of general Doburoku, the biggest feature is that it is designed to be "dry" so that it can be enjoyed with meals. It is a new Doburoku for adults in which the umami of rice and sharp acidity are harmonized.

"Tamaougi" is the representative brand of Tamaougi Shuzo, boasting a history of over 200 years. It is characterized by a mellow taste that you never get tired of drinking, gently bringing out the umami of rice by Hiroshima's traditional soft water brewing method. Like "Tamaougi Kenrei," which has won many gold prizes in the past, loyal and sincere sake brewing to the basics, even if not flashy, has been loved by the people of Asakita Ward, Hiroshima City for a long time.

"Sandankyo" is a local sake of Akiota Town, named after Sandankyo Gorge, a national special place of scenic beauty. Currently, it is brewed on consignment by Ono Shuzo (brand "Oigame") using Hiroshima Prefecture's "Shin-Senbon" rice. The alcohol content is high at 18-19 degrees, and you can enjoy a solid drinking response and a refreshing dry taste. Production volume is limited, and it is sold mainly at local roadside stations and specialty product shops. It is a powerful yet refreshing bottle that makes you feel the rich nature of Akiota Town.

"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.

"Yahatagawa" is the representative brand of Yahatagawa Shuzo, which has been loved locally since its founding. In particular, "Nigori Sake" boasts one of the highest popularity in Hiroshima Prefecture, and is characterized by rich rice umami and a thick mouthfeel. Using soft water from Mt. Gokurakuji, the taste that you never get tired of drinking throughout the four seasons has a reputation as a daily drinking sake for dinner.

"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.

"Tenko" is the flagship brand of Yahatagawa Shuzo, which has a glorious track record of winning gold prizes for three consecutive years at the National New Sake Appraising and Deliberating Fair. Using the finest sake rice Yamada Nishiki luxuriously, the Daiginjo brewed with sophisticated technology has no off-flavors, and a splendid ginjo aroma and rich taste spread. Like a "large bird (Ko) flapping to the heavens," it symbolizes the spirit of the brewery aiming for heights, and is an extremely popular masterpiece as a gift.

"Meikon" is an extremely rare test-brewed sake brewed at the Hiroshima Prefectural Technology Research Institute. It has an anecdote that the great writer Masuji Ibuse praised it as "light as water when entering the mouth, and mellow," and it is brewed based on different research themes every year (new varieties of rice, newly developed yeast, new manufacturing methods, etc.). It is truly a taste of "Ichigo Ichie" (once-in-a-lifetime encounter), and is a phantom famous sake packed with Hiroshima's cutting-edge technology that is difficult for the general public to obtain.

"Miyuki" is the representative brand of Koizumi Honten, named to commemorate the honor of Emperor Meiji's visit. Brewed in the same brewery as the sacred sake of Itsukushima Shrine, it uses sake rice from Hiroshima Prefecture and underground water from the Chugoku Mountains, and is characterized by a rich aroma and elegant sweetness. The taste nurtured by the prestigious history and the climate of Hiroshima is loved as sake for celebratory occasions and as a souvenir for visiting Itsukushima Shrine.