Sake Brands
in Hyogo

"Hakutsuru" is the representative brand of one of Japan's largest sake brewers, embodying the philosophy of "utilizing rice, carefully examining rice, and being particular about rice". Boasting over 280 years of tradition, it practices sake brewing maximizing the three great advantages of Nada (cold wind of Rokko Oroshi, water from the Rokko mountain range, techniques of Tamba Toji). Focusing on research and development of raw rice, such as using its proprietary sake rice "Hakutsuru Nishiki," it continues sake brewing where tradition and innovation harmonize. While protecting the style of dry and crisp Nada otoko-zake (masculine sake), it provides high-quality sake in a wide price range and continues to support sake culture.

"Fukuju" is a premium sake representing Kobe, internationally highly acclaimed and served at the Nobel Prize banquet. It is the representative brand of the brewery with over 250 years of tradition, characterized by handmade sake brewing using Hyogo Prefecture produced sake rice and Miyamizu, one of the 100 best waters in Japan. As its auspicious name "Fuku (Fortune) and Ju (Longevity)" suggests, it is a sake wishing for happiness and longevity, possessing dignity suitable for celebratory events and special occasions. With its refined taste and international reputation, it plays a role in transmitting the quality and culture of sake to the world.

"Shirayuki" is the oldest existing sake brand, named by the second generation Konishi Sotaku around 1635, captivated by the noble snowscape of Mt. Fuji. Familiar with the phrase "The mountain is Fuji, the sake is Shirayuki," it has reigned as a brand representing sake culture throughout its history of nearly 500 years. Inheriting the tradition of Itami Morozumi, it is characterized by a taste that is light and slightly dry but has elegant umami, embodying the soft and easy-to-drink sake quality typical of Itami's "woman sake." Developing a wide range of products from Junmai Daiginjo to Honjozo, it is a representative of sake that has gained high praise overseas.

"Ozeki" is a representative brand symbolizing strength and high quality, derived from the Ozeki rank in sumo wrestling. With a history of over 310 years, it brought innovation to the sake industry as a pioneer of One Cup Sake. It is popular as a major brand with nationwide recognition, offering a wide lineup from affordable price ranges to high-end sake.

"Kiku-Masamune" is a brand representing the traditional "Nada's masculine sake," known nationwide as a synonym for Nada's dry sake. As one of the earliest sake brands registered as a trademark in the Meiji era, it is cherished as sake that matches a wide range of dishes as dry and crisp meal sake. It is characterized by a balanced taste that makes you feel the umami of rice while being sharp and dry. With a wide lineup from popular to high-end sake, it is a brand that continues to protect Nada's traditional sake brewing.

"Kuromatsu Hakushika" is the representative brand of Tatsuuma-Honke Sake Brewing, which has a history of over 360 years. It is characterized by an auspicious brand name that combines the strength and longevity of the black pine with the purity and auspiciousness of the white deer. Continuing to protect the traditional sake brewing of Nada-Gogo, it also contributes to the preservation and transmission of sake culture through the Hakushika Memorial Sake Museum. It is a historical brand representing Nada that values tradition and formality.

"Shochikubai Shirakabegura" is a brand of the premium sake production base established by Takara Shuzo in Nada. It realizes deep umami and complex taste with traditional brewing methods using Kimoto brewing. It is a prestigious sake brewed carefully in a beautiful white-walled brewery.

"Sensuke" is a brand named after the previous brewery owner who passed away without seeing the reconstruction after the brewery collapsed in the Great Hanshin-Awaji Earthquake. It is a sake with a story of emotion and hope, revived after 12 years of suspension, inheriting the thoughts and dreams of the previous generation. Using 100% Hyogo Prefecture produced Yamada Nishiki, it is characterized by a deep taste that maximizes the umami of rice with Tamba style brewing techniques. It is a brand that resonates with the heart, with passion for the reconstruction of the brewery and condolences to the late previous generation contained in every drop.

"Kotsuzumi" is the representative brand of Nishiyama Sake Brewery, a historic brand named by Takahama Kyoshi. Characterized by a gentle and calm taste using the underflow water of the Takeda River, it is familiar as "Tamba Bishu" (Tamba Excellent Sake) representing the region. It develops a wide range of products from Junmai Daiginjo to Futsushu, maintaining a dignified sake quality typical of a brewery loved by cultural figures. As a brewery where you can meet artistic works, it also conducts initiatives to disseminate not only sake but also the entire fermentation culture.

"Nihonsakari" is a representative brand whose philosophy is to provide high-quality daily sake as "evening drink sake for every day." It aims for accessible and friendly sake utilizing the three major advantages of Nada-Gogo (Yamada Nishiki, Miyamizu, Rokko Oroshi) and the techniques of Tamba Toji. It develops products that even beginners can enjoy, such as Junmai Daiginjo Namasake, which has a fruity ginjo aroma, banana-like fruitiness, and low astringency. It also works on innovative product development such as health-oriented sake with zero sugar and zero purines, continuing to convey the charm of sake to a wide range of people.

"Banshu Ikkon" is the representative brand of Sanyouhai Sake Brewery, and is a brand name with the meaning of "Please have a cup of Banshu sake made with Banshu rice and water." Sake brewed with underground water (soft water) of Mount Hyono and traditional techniques of Tajima Toji is characterized by a balance of firm umami and moderate acidity. With Daiginjo "Fukuroshibori Tobin-dori" at the pinnacle, it offers a variety of products such as Junmai Ginjo "Sennen no Fuji" and "Kaede no Shizuku", and Daiginjo "Myojugura" (mine aged). Emphasizing the design as a sake to accompany meals, the taste that harmonizes with the food culture of Banshu is highly evaluated mainly in the local area.

"Soka Osakaya" is a premium brand praising the roots of the brewery, derived from the trade name "Osakaya" of the Chobei family that owns Ozeki. Bearing the name of the founding family, it is developed as a high-end sake that values tradition and formality.

"Seppikosan" is the representative brand of Tsubosaka Sake Brewery, naming the brand after Mount Seppiko, the source of brewing water. Using the underground water of Mount Seppiko, one of the three major Hikoyamas in Japan, it is characterized by a transparent and sharp taste utilizing the characteristics of the mountain's clear water. The Daiginjo using Banshu Yamada Nishiki has been recognized for its high technology, such as winning the gold medal at the National New Sake Appraisal. As a brand expressing the natural beauty of Mount Seppiko and the deliciousness of sake nurtured by its water, it is popular mainly in the local Yumesaki-cho.

"Tajima" is the representative brand of Konotomo Sake Brewery, loved for many years as sake representing the Tajima region. It is characterized by high quality backed by solid technology, such as the Daiginjo winning the Gold Prize at the National New Sake Awards for six consecutive years. Inheriting the tradition of Tamba Toji, it practices orthodox sake brewing using high-quality sake rice centered on Yamada Nishiki and pure water of Tajima. Developing a wide range of products from Daiginjo to Junmai sake and Honjozo, it is also highly evaluated as warmed sake.

"Sakuramasamune" is the representative brand of the brewery boasting 400 years of history, and is the originator of the name "Masamune" for sake. The tradition of the brewery with historical achievements such as the discovery of Miyamizu, establishment of high polishing technology, and origin of Yeast No. 1 is alive. With traditional brewing using Yamada Nishiki and Miyamizu, it continues to influence many breweries as a central existence of Nada brewing culture.

"Rairaku" is a brand name derived from Confucius's Analects, "Is it not delightful to have a friend come from afar?" "Rairaku" is a symmetrical character with good luck, and because it looks the same from the back as from the front, it also implies the meaning of "no two-facedness". It is characterized by a gorgeous aroma that does not interfere when eating white fish and a umami that brings out the taste of seafood, and is designed with an emphasis on compatibility with seafood from Akashi. "Rairaku Junmai Ginjo", popular as a staple sake for everyday life, has a good balance of acidity and sweetness and is suitable for pairing with light fish dishes. There is also the "Hana Kobo" (Flower Yeast) series using flower yeast, and "Abelia Junmai Namageushu" using Abelia flower yeast is characterized by a gorgeous scent like pear and melon. It is a brand that proposes diverse tastes by combining traditional handmade methods and innovative yeast.

"Sawano Tsuru" is the representative brand bearing the brewery's name, embodying the pride as Japan's number one Junmai sake maker. The tradition of sticking to Junmai sake brewing using only "rice, koji, and water" for over 300 years since the mid-Edo period is alive. While protecting the style of refreshing Nada masculine sake with richness and sharpness, it provides high-quality Junmai sake in a wide price range. The commitment to rice backed by the history starting as a rice merchant and pure sake brewing without any additives convey the essence of sake.

"Kamitaka" is the representative brand of Eigashima Sake Brewery, registered as a trademark in 1895 (Meiji 28). The origin of the brand name was named after the anecdote that a hawk flew down onto the flagship of the Japanese Navy. The aroma is modest so as not to disturb the food, and it is evaluated as a supporting role that brings out the taste of the food. Daiginjo Kamitaka maintains the design philosophy of complementing the main dish. Reflecting the climate of Eigashima facing the Seto Inland Sea, it is characterized by a taste design that emphasizes compatibility with seafood. It is carefully brewed by traditional methods using high-quality brewing water called Teramizu and sake rice nurtured in the Harima Plain. Even within the light and refreshing taste, it is a well-balanced sake quality where you can firmly feel the umami of rice.

"Hakutaka" is a representative brand of "Genuine Nada Sake" brewed by the Kita-Tatsuuma family, a branch of Tatsuuma-Honke. Utilizing the traditional techniques of Miyamizu and Tamba Toji, it continues to protect the traditional sake brewing of Nada-Gogo. It is a brand that conveys the sake brewing culture of Nada to the present day through premium quality and traditional manufacturing methods.

"Osakaya Chobei" is a brand embodying the history of the brewery, bearing the name of the founder or an important historical figure. By listing the trade name and personal name together, it expresses pride as a family business and traditional craftsmanship.

"Gengai" is one of Sawano Tsuru's brands, a sake that inherits traditional Nada brewing. As a brewery specializing in Junmai sake, it embodies Sawano Tsuru's philosophy of brewing only with rice, koji, and water.

"Mikinosuke" is one of the brand lineups of Nadagiku Sake Brewery, and is a brand name related to the founder, Mikisaku Kawaishi. It is developed as a brand that distinctively expresses the brewery's stance of valuing tradition and prestige.

"Hamafukutsuru" is the representative brand bearing the brewery's name, embodying the brewing specialized in Ginjo sake. Attached with a tour and experience facility called Hamafukutsuru Ginjo Workshop, it is known as a brewery specializing in the production of premium Ginjo sake. It is a brand gathering the essence of Nada's brewing technology, characterized by mellow and sophisticated Ginjo aroma and elegant taste.

"Shirasagi no Shiro" is a high-class brand centered on Daiginjo, named after the World Heritage Himeji Castle's alias "Shirasagi Castle". It won the gold medal at the National New Sake Appraisal for 7 consecutive years from 1990, attracting nationwide attention. It is characterized by an elegant and gorgeous taste like the graceful white walls of Himeji Castle, and is positioned as a masterpiece of the brewery that has mastered the technology of Daiginjo.

"Kasumitsuru" is the representative brand of Kasumitsuru Co., Ltd., named by combining the place name Kasumi and crane (stork). Characterized by a unique taste where deep umami and complex acidity harmonize due to the thorough obsession with brewing the entire amount by Yamahai or Kimoto production. The sake quality designed with the highest priority on compatibility with seafood enhances Tajima seafood such as Matsuba crab and white squid. Leading with Yamahai Ginjo Junmai, it develops a wide range of products from Daiginjo to Junmai sake, and is highly evaluated as warmed sake. Fusing the traditional techniques of Tamba Toji and modern quality control, it is known nationwide as a leader in Yamahai and Kimoto brewing.