Sake Brands
in Hokkaido

Otokoyama is the flagship brand brewed in Asahikawa, blessed with pure water from the Taisetsu Mountains. In 1977, it became the first sake in the world to win the Monde Selection Gold Award and has continued its winning streak for over 40 years. It defines the 'Tanrei Karakuchi' (crisp and dry) style, offering a clean taste with a gentle rice umami and elegant aroma. It is said to have been favored by the 8th Tokugawa Shogun.

Kunimare is the synonymous brand for crisp, dry 'Tanrei Karakuchi' sake brewed in Japan's northernmost region. It features a clear throat feel created by the pure snowmelt water of the Shokanbetsu Mountains and a balanced taste that never grows old. Combining the robustness once loved by herring fishermen with the sophistication suited for modern dining, it pairs exceptionally well with seafood dishes like fresh sashimi and sushi.

Fukutsukasa is the flagship brand representing the port city of Kushiro. Brewed with soft water from the Kushiro Marsh and Hokkaido rice, it features a clean entryway with a soft, expansive umami. Specifically designed as an ideal food-pairing sake, it excels when served alongside fresh Pacific seafood like saury, crab, and kelp.

Chitosetsuru is the flagship brand of Nippon Seishu, loved for generations as 'The Sake of Sapporo.' It is brewed with Hokkaido sake rice and underflow water from the Toyohira River using a 'three-stage rich brewing method.' Characterized by refreshing acidity and a crisp finish, it offers a range of styles: elegant aromas in Junmai Daiginjo and deep flavors in Junmai that pair perfectly with meals. It is a representative sake of Hokkaido with numerous awards at national competitions.

Kita no Katsu is the iconic local sake of Nemuro, Japan's easternmost city. Brewed to be the ultimate companion for fishermen in the subarctic climate, it delivers a sharp, dry, and exceptionally clean taste. Its profile is designed to cut through and enhance the rich flavors of local delicacies such as Hanasaki crab, Pacific saury, and surf clams.

Takaragawa is the signature brand of Tanaka Shuzo. This Junmai sake is made from 100% Hokkaido rice, primarily the 'Suisei' variety, and brewed with the pure underflow water of Mt. Tengu. It is characterized by a mellow yet dry profile (hojun-karakuchi) that combines a brilliant Ginjo aroma with refreshing umami and a sharp finish. Thanks to year-round brewing, they provide stable quality throughout the seasons, embodying Otaru's deep-rooted sake culture.

Kamikawa Taisetsu is a brand that has garnered attention throughout Japan as a rising star from Hokkaido. True to its concept of 'Nomasaru Sake' (moreish sake), it is characterized by a clear, transparent liquid quality that never gets tiring and enhances the flavors of food to the fullest. The sophisticated, pure umami produced from carefully selected Hokkaido rice and natural water from the Daisetsuzan Mountains represents one realization of modern Japanese sake.

Kokushi Muso is the iconic flagship brand of Takasago Shuzo, famous for its sharp, dry character. A historic pioneer of the 'Tanrei Karakuchi' (light and dry) style, it uses Daisetsuzan subsoil water and Hokkaido rice, brewed cleanly without impurities through low-temperature fermentation. While offering a wide product range, it consistently pursues a 'sharp finish that enhances food flavors,' captivating fans with its bold yet pure taste nurtured by Asahikawa's harsh winters.

Michizakura is a brand brewed with the pure water and rice of Higashikawa, Hokkaido. Through thorough temperature control and careful handmade methods, it features a fruity and fresh taste that maximizes pure rice sweetness and umami. Its transparent quality, reflecting Higashikawa's rich nature, gently enhances food flavors and offers a calm afterglow that stays close to the drinker's heart.

Kita no Nishiki is the flagship brand of Kobayashi Shuzo, embodying the founder's determination to 'achieve success in Hokkaido.' With 100% Hokkaido-grown rice and brewed with subsoil water from the Yubari Mountains, it is a 'local sake' capturing the essence of Hokkaido. Its rich umami and depth, combined with a clean finish, make it a full-bodied dry sake that perfectly complements regional cuisine.

Asahikamui is the pinnacle Junmai Daiginjo brand of Takasago Shuzo. With Hyogo-grown 'Yamada Nishiki' polished to 35% and brewed slowly with Daisetsuzan subsoil water, it features a floral and dignified aroma. The supreme taste, balancing an extremely clear mouthfeel free of impurities and rich rice umami, makes it a luxurious item perfect for gifts and special occasions.

Niseko is the flagship brand of Niseko Shuzo. They offer a range of Junmai sake that highlights the distinct characteristics of Hokkaido's top brewing rice varieties: Ginpu, Suisei, and Kitashizuku. The 'Blue Label' (Suisei) is known for its clear and smooth texture, the 'Yellow Label' (Ginpu) is popular for its rich, full-bodied dry taste, and the 'Purple Label' (Kitashizuku) is favored for its sharp and crisp dry finish. The brand's appeal lies in the pure flavor derived from Mt. Yotei's underflow water and the substantial presence of undiluted 'Genshu.' The color-coded labels make it easy and enjoyable to compare the differences in taste based on the rice used.

'Gohhou' means 'Treasure of the Hometown.' Named with the hope that it will become a source of pride for the local community, this sake encapsulates the rich nature of Nanae Town and the passion of its people. Its flavor profile is characterized by an incredibly smooth transparency with no off-flavors. While highlighting the plumpness of the rice, it has a clean, crisp finish that pairs beautifully not only with Japanese cuisine but also with Western and modern dishes. The brand uses locally grown sake rice—Ginpu, Suisei, and Kitashizuku—expressing the unique character of each variety with peak freshness. With every sip, you can feel the refreshing breeze of Donan and the sincere dedication of the brewers. 'Gohhou' shines as the 'ultimate everyday sake,' adding color and joy to daily life.

Kamuitonoto is a brand whose name means 'Sake of the Gods' in the Ainu language. It is a traditional Hie-sake (millet sake) made from Japanese millet and Hokkaido rice koji, featuring a delicate balance of acidity and sweetness. This precious beverage brings the Ainu tradition of alcohol production to the modern era, harmonizing the rustic flavor of millet with the elegant sweetness of rice koji. It is a unique brand born from the fusion of indigenous culture and sake-brewing expertise.

Tokachibare is a brand by Tanaka Shuzo. Named after the clear, expansive skies of Hokkaido's Tokachi region, it is brewed under the principle of 100% local rice and 100% Junmai production. Using Mt. Tengu's spring water, the brewery captures the essence of Hokkaido's terroir in every bottle. It is a refreshing, crisp brand that evokes the grand nature and bright weather of the Tokachi plains.

Otaru no Hito was a sake brand produced by Yamani Watanabe. It was known for its dry flavor profile and was cherished as a local sake from Otaru during the brewery's active years. With a name that evokes the charm of the port city of Otaru, it is a historical brand that evolved alongside the local food culture.

Kitatakara was a signature brand of Yamani Watanabe, representing the 'treasures of the north.' It featured a crisp and dry character typical of the brewery's style, designed to pair perfectly with Otaru's cold winters and its abundant seafood. In the history of Hokkaido's local sake, it is remembered as a taste of Otaru that supported the city's prosperity.

Kumakorori was a uniquely named brand from Yamani Watanabe. Despite its playful name, it was a traditional, dry sake that carried on the brewery's expertise. It is known as one of the brands that added color to the evening drinks of locals during the peak of Otaru's sake culture. Today, it remains a rare historical record following the suspension of the brewery's operations.

Seccuka (Snow Flower) was a brand produced by Yamani Watanabe. It was brewed with the goal of achieving a dignified beauty and clarity, like a flower blooming in the harsh winters of snowy Hokkaido. Reflecting the spirit of Otaru, it hid a delicate flavor within its proud dry profile, designed to be enjoyed during the cold months. It is an elegant brand that symbolizes Hokkaido's historical brewing culture.

Kitasekai is one of the brands from Nippon Seishu. Named to express the grand terroir of Hokkaido, it uses carefully selected Hokkaido rice to create sake that highlights regional characteristics. Brewed with water from the Toyohira River, it features a clear finish and harmonious rice umami, evoking the spirit of the northern lands.

Susukino Bijin is one of the brands from Nippon Seishu. Named after Sapporo's vibrant entertainment district 'Susukino,' it is brewed with a goal of achieving an urban and sophisticated sake quality. Characterized by a blooming aroma and a beautifully clear finish, it is a refined sake that adds elegance to social evenings.

Shibata is a special line of brands from Nippon Seishu. Bearing the name of the founder, Yojiue-mon Shibata, it is characterized by careful brewing that returns to the roots of Hokkaido sake making. While preserving traditional methods, it pursues a sophisticated taste that suits modern dining, serving as a masterpiece that encapsulates the brewery's pride and technical skill.

Yojiue-mon is a brand from Nippon Seishu. Bearing the name of the founder, Yojiue-mon Shibata, it inherits the spirit of the pioneer who came from Ishikawa Prefecture to establish Hokkaido's sake industry. Using carefully selected Hokkaido sake rice and brewed with traditional methods, it is a brand characterized by its dignified and profound flavor.

Juisshu is a brand brewed by Nippon Seishu. Its name originates from the Meiji era when Hokkaido was divided into 11 provinces, symbolizing the entire land of Hokkaido. It aims to express Hokkaido's rich terroir through the flavor of the sake, a brand that brings its community-rooted history and tradition to the modern day.

Wataridori is a special Junmai sake brewed by Kobayashi Shuzo. Using 100% 'Ginpu' sake rice from Kuriyama Town, Hokkaido, it balances bold rice umami with a clean finish. It can be enjoyed at various temperatures—chilled, room temperature, or warmed—making it a versatile food-pairing sake beloved as a locally limited brand.