Sake Brands
in Hyogo

"Okutanba" is the representative brand of Yamana Sake Brewery, a brand name expressing the deep climate of Tamba. Using 100% sake rice grown in Hyogo Prefecture, it is characterized by a gentle aroma and rich taste nurtured by aging. Through traditional techniques by a genuine Tamba Toji and sake brewing utilizing the local climate, it achieves a deep taste with a clean finish. Developing a wide range of products from Junmai Daiginjo to Junmai sake, it is designed as sake to be enjoyed with meals.

Miyakobijin is the signature label of southern Awaji, steadfast in its dedication to yamahai-moto brewing. As the flagship of a rare kura where over half the production is yamahai, it is marked by depth and layered acidity. Pressed slowly over several days with the classic "tenbin-shibori" balance press, its delicate nuances are carefully preserved. Medium-bodied yet refreshingly clean, it shines especially when gently warmed—a kan-agari character prized by enthusiasts. A true expression of traditional sake, it pairs beautifully with Awaji's rich seafood and fuller-flavored dishes.

"Sennenichi" (One in a Thousand Years) is the flagship brand bearing the brewery's name, meaning "an excellent thing that appears once in a thousand years." It is a sake that embodies the philosophy of honest, handcrafted brewing, inheriting traditions from the Meiji era. It is a brand packed with the brewery's philosophy, pursuing quality that continues to be loved across generations.

It is a brand name derived from an old poem, and is a representative brand of Yaegaki Sake Brewery with a history of over 350 years. With Yamada Nishiki, the famous water "Senju no Mizu" of the Hayashida River, and the technique of Kanjikomi, it realizes a sake quality with a mellow and deep umami. It features the umami of rice carefully made by the manufacturing method using the traditional Futa Koji method. While inheriting the tradition of sake brewing in the Harima region, they are making well-balanced sake incorporating modern technology.

"Tatsuriki" is the representative brand of Honda Shoten, characterized by a powerful and dynamic brand name. Using 85% Yamada Nishiki from Hyogo Prefecture's Special A District, it develops mainly Junmai sake that embodies the philosophy that "sake of rice is the taste of rice". There is a wide range of products from Tokubetsu Junmai to Junmai Daiginjo, and all are evaluated for their taste that maximizes the characteristics of Yamada Nishiki. The Daiginjo "Kome no Sasayaki" is made with the same manufacturing method even now that it has celebrated its 100th anniversary, and has gained worldwide acclaim. Due to its commitment to terroir, it uses Yamada Nishiki from different production areas such as Tojo and Yokawa properly, and also brews sake that expresses the individuality of each land.

"Kuzo" is a brand named with the determination to restart from zero after the brewery was completely destroyed by the Great Hanshin-Awaji Earthquake. "Ku" (Sky/Empty) means starting from zero/nothing, expressing the attitude of sincerely pursuing Nada brewing. It is a brand of emotion and hope, overcoming the difficulty of the earthquake disaster, containing strong will for reconstruction and challenge to Nada's excellent brewing.

"Nanatsu Ume" is a prestigious brand praised as "Sake is Kenbishi, Otokoyama, Nanatsume" as one of the three great premium sakes of the Edo period. Hamafukutsuru inherits the historic brand brewed by Wataya in Itami to the present day as the legitimate successor. It is a historic sake with over 300 years of tradition and prestige used as Gozenshu (sake for the lord's table) in the Ooku of Edo Castle. It is a brand with high historical value conveying the glory of the era when Itami was the center of brewing ahead of Nada to the present.

"Akashi-Tai" is the representative brand of Akashi Sake Brewery, and bears the name of sea bream, a specialty of Akashi, in the brand name. It is a traditional brand that has been produced around 1960, and contains the ambition to become the "King of Sake" like the sea bream which is the "King of Fish". It generously polishes the highest quality Yamada Nishiki from the Special A district of Ono City (38% for Daiginjo, 60% for Junmai sake), realizing world-class quality. It is highly acclaimed internationally, with "Akashi-Tai Junmai Daiginjo Genshu" winning Gold Medals at Kura Master, Feminalise World Wine Competition, and U.S. National Sake Appraisal, and "Akashi-Tai Tokubetsu Junmai Sake" winning the Platinum Award at Kura Master. As an international brand that exports 95% of its production overseas and is loved in about 25 countries, it is a driving force in the global expansion of sake.

"Houmei" is a traditional brand of Houmei Sake Brewing, having a history since its founding in the Kansei era. While protecting orthodox sake brewing using high-quality rice and water of Tamba-Sasayama, it develops a wide range of products from Daiginjo to Junmai sake. It is characterized by an elegant taste typical of sake from a castle town and a gentle aroma reflecting the climate of Tamba.

It is a representative brand bearing the name of the brewery, expressing the bonds between gods and people, and people and people. Using the highest quality Yamada Nishiki from the Banshu Plain and spring water from Mt. Gobo, they practice sake brewing that embodies the local climate. Valuing the balance between tradition and innovation, they aim for a taste loved by a wide range of people.

"Yamatotsuru" is a brand produced in small quantities by Daiwa Sake Brewery as its own brand, and is not sold at retail but is mainly provided to local restaurants. Using "Yamatotsuru" was once known as a limited product available only at the tourist information center at Akashi Station, and was a phantom local sake that was extremely difficult to obtain. Apart from the supply to Hakutsuru, it is a special existence produced in small quantities to cherish the connection with the community, and is a brand that shows the technical capabilities of Daiwa Sake Brewery. It is characterized by a light and gentle mouthfeel and an elegant and mellow taste, aiming for a sake quality that you will not tire of drinking and that accompanies your daily meals.

"KONISHI" is a brand bearing the company name of Konishi Sake Brewing, developed as sake that can be enjoyed with a modern sensibility. While based on traditional techniques, it is positioned as a brand proposing new ways to enjoy sake.

"Hyaku Moku" is a new brand born for the first time in 130 years since "Kiku-Masamune," developed as a modern premium sake. with the concept of "the most delicious cold sake" and "sake with individuality that elevates cuisine together," it proposes new value beyond the framework of conventional meal sake. Using 100% contract-cultivated Yamada Nishiki from the Special A district Yoshikawa and brewed with Miyamizu, it is characterized by dryness balanced with umami and elegance. With a diverse lineup such as Junmai Daiginjo, Junmai Ginjo, and Alt.3, it is a brand embodying Kiku-Masamune's new challenge.

"Kounotori" is a Junmai Daiginjo named after the Oriental White Stork (Kounotori), the symbol of the Tajima region. It uses Yamada Nishiki cultivated by existing environmentally friendly farming method called "Stork Nurturing Farming Method" and is brewed by traditional Kimoto preparation. It is a brand evaluated internationally, such as winning the Gold Prize in the Kura Master Junmai Daiginjo Category in France. Expressing the natural environment of Tajima coexisting with storks, it has a special meaning as a brand symbolizing the harmony between environmental conservation and sake brewing.

It is a representative brand named after the "Ako Incident" where the Ako Gishi avenged their lord. Like the loyal hearts of the Ako Gishi, it is brewed carefully aiming for a taste that exudes the goodness of handmade quality. Using the clear stream of the Chikusa River and Harima sake rice, it features a rich umami created by traditional methods. While dry and light sake is mainstream, they dare to stick to sake brewing that cherishes the umami and richness of rice. As a brand embodying the history and culture of the land of Ako, they continue sake brewing rooted in the community.

"Chikusen" is the representative brand of Tajime, named with underground water of Takeno River and respect for ancestors of Senshu. It is highly evaluated as pure local sake using 100% sake rice from Asago City and Toyooka City and only No. 7 yeast. Developing a wide range of products from Junmai Daiginjo to ordinary sake, it is characterized by sake quality that nestles close to the local food culture.

"Meito Masamune" is a traditional brand that Tanaka Sake Brewery has continued to brew since its founding. In the Edo period, it has a history of being praised as rich and beautiful sake by the lord of Himeji Castle, the Sakai family, who granted the plaque "Kaki Zui Shu". The brand name named after the master of Japanese swords, Masamune, expresses a sharp and dignified taste. It is a standard brand that has been loved for many years while protecting the traditional sake quality of Harima.

"Kame no Kou" is an ultra-high polished brand that polishes the rare sake rice "Kame no O" to the limit. "Ju-ki", which achieved an astounding polishing ratio of 8%, is known as the ultimate work that gathered the best of technology. Releasing products polishing the historic sake rice "Kame no O" down to 6%, it shows the arrival point of high polishing technology. By using only the core part of the rice, it realizes a pure taste without off-flavors and a transparent aroma.

"Takino Koi" is a brand symbolizing success and promotion, derived from the legend of Toryumon where a carp climbs a waterfall and becomes a dragon. It is a Junmai Daiginjo polished to 35% using Yamada Nishiki from Special A District in Hyogo Prefecture, the highest peak sake gathering the essence of Sakuramasamune's technology. Also called "Kazabana" (Wind Flower), it is characterized by a delicate and graceful taste.

"Aoitsuru" is the representative brand of Inami Sake Brewery, and is an auspicious brand name combining the crest "Aoi" (hollyhock) of Kyoto Matsuo Taisha Shrine and the auspicious bird "Tsuru" (crane). It uses plenty of sake rice from the Special A district of Miki City, which is Japan's largest production area of the king of sake rice "Yamada Nishiki", and is characterized by a mellow and savory taste. "Daigin Koshu", which is Junmai Daiginjo aged for more than 8 years, is characterized by its beautiful amber color and gentle mouthfeel, and is evaluated internationally, such as winning the gold medal at KuraMaster 2024. As the only brewery located in Miki City, the sacred place of Yamada Nishiki, it practices sake brewing that maximizes the characteristics of local highest quality sake rice.

"Kinshiseiten" is a brand that bears the name "Kinshi" on Okada Honke's representative brand "Seiten", and is a special junmai sake that is particularly particular about quality. Using Gohyakumangoku grown by contract farmers in Inami Town, it is brewed with underground water from the Kakogawa River. While cherishing the umami of rice, it achieves a clean mouthfeel and emphasizes the role as a sake with meals that accompanies meals. Reflecting the careful making unique to handmade small-scale production, it is a brand that condenses the technology and philosophy of Okada Honke.

It is a representative brand bearing the name of the brewery, embodying the philosophy of Junmai sake brewing using only rice from local Kasai City. Junmai sake made only with rice and water goes well with dishes that make the best use of the original taste of ingredients, such as dressed seasonal vegetables and steamed seafood with sake, and enhances each other's taste. Special Junmai sake uses Yamada Nishiki with a rice polishing ratio of 70%, and Junmai sake uses Kinuhikari table rice, making it perfect for pairing with food. It features a taste that complements dishes even in its softness, and the balance of acidity is outstanding. "Saku 03" won the Platinum Award and "Junsei Yamada Nishiki Kimoto Tokubetsu Junmai" won the Gold Award at KURA MASTER. The attitude of sake brewing that values regionality and food culture by sticking to the clear concept of 100% locally grown rice and 100% Junmai sake is highly evaluated.

Tamba Nanakura GOLDEN MIX is a one-of-a-kind blend brewed jointly by the seven breweries of the Tamba/Sasayama region. While honoring the individuality of Okutanba, Kakomatsu, Kizakura, Kokko, Sakura Ichimonji, Akizuki, and Homei, it achieves a beautifully balanced marriage. Medium-dry with a bold core and the savory depth of rice, it gathers the traditional skills of the Tamba Toji. Bottled in a handy 180ml aluminum can, it's perfect for the outdoors or camping—easy to finish solo and effortless to carry. Released around Sake Day on October 1, it spreads the brewing culture of Tamba far and wide.

Kitamaebune Shinetsumaru honors Awaji's maritime heritage and the feats of Takadaya Kahei. Kitamaebune were merchant ships that crisscrossed the Sea of Japan in the Edo era, linking Awaji to Ezo (Hokkaido) on key trade routes. Shinetsumaru is a restored vessel once sailed by Kahei and is cherished as part of Awaji's ocean legacy. Its name conveys the island's pioneering spirit and respect for those who connected Japan by sea. Brewed with traditional Awaji craftsmanship, it is a sake steeped in historical romance.

Merchant Takadaya Kahei carries the name of Awaji's celebrated historical figure. An Edo-era magnate from Toshi on Awaji, Kahei sailed Kitamaebune ships, aiding the development of Ezo and contributing to Russo-Japanese diplomacy. The label honors his entrepreneurial drive and the pride he brought to the island. With a dignified profile befitting a great merchant, this premium sake expresses Awaji's history and culture. Enjoy it with Awaji's seafood and local ingredients to savor the island's story and flavors together.