Sake Brands
in Hyogo

"Shinsui" is derived from a classical word meaning "firewood and water", daily necessities. It is a brand embodying the philosophy of essential sake that accompanies daily life, not a luxury item. It is a sake with a friendly and unadorned taste that blends into life.

"Shugo" is the representative brand brewed by Toyozawa Shuzo. Its name evocative of a hearty mouthfeel and powerful taste was long loved by sake lovers. It is a phantom brand whose production has now ended.

"Nendo" means "natural soil" and is a Kimoto Junmai sake that emphasizes terroir (climate and soil) and environmental protection. Using 100% Yamada Nishiki from Nishiwaki City, Hyogo Prefecture, it adopts an environmentally friendly cultivation method that reduces methane gas emissions by about 90%. It is a high-class brand that achieves both sustainability and quality, characterized by a soft and rich aroma and the umami of rice, collecting only the parts that drip down by bag hanging. It is a premium sake pursuing terroir with excellent compatibility with fatty ingredients (fatty tuna, eel, meat dishes).

"Mio" is a low-alcohol (about 5%) sparkling sake, an innovative brand proposing a new charm of sake. "Mio" means the flow of water in shallow shallows or the wake of bubbles left by a ship, expressing low alcohol (shallow shallows) and sparkling (bubbles). Characterized by a muscat-like fruity aroma, gentle sweetness, and refreshing effervescence, it is widely supported by sake beginners and women. It is the most popular sparkling sake in Japan that can be enjoyed casually, with good compatibility with light dishes and desserts.

"Ushi to Teppan" is an innovative brand specializing in pairing with Kobe beef. The 11th generation brewery owner developed it with a novel approach of expressing Kobe's food culture with sake, utilizing his experience working at a design company. Using Yamada Nishiki from the Special A district of Hyogo Prefecture, it is characterized by a rich taste that does not lose to the fat and umami of Kobe beef. Designed exclusively for meat dishes such as teppanyaki, yakiniku, and sukiyaki, it is a brand embodying the brewery owner's philosophy of brewing food culture.

"Sake no Soshi" is a brand with literary sensibility with motifs from Sei Shonagon's "The Pillow Book". It expresses the beauty of the four seasons and the elegant world view in sake, developing a seasonal sake series. With a sophisticated taste and poetic brand name, it is a sake that conveys the aesthetic sense of Japanese classical literature to the present day.

"Daikoku Masamune" is the representative brand of the brewery with over 250 years of tradition, derived from Daikokuten, one of the Seven Lucky Gods. Daikokuten is known as the god of wealth and prosperity, and the brand name is loved as an auspicious one. While protecting traditional Nada brewing, it contains the pride of the brewery that overcame the difficulty of reconstruction from the earthquake.

"Kurenai Tennyo" is a brand with a cultural background born from a connection with the popular manga "Glass Mask". Since the old plum tree in the brewery garden looks like the figure of Kannon (Goddess of Mercy), manga artist Suzue Miuchi used it as a model for "Kurenai Tennyo" (Crimson Goddess) in the work. Brewed to commemorate this connection, it is characterized by an elegant and feminine taste. It is a sake with a unique origin of collaboration between sake and manga culture.

"Umenoki" is a brand named after the old plum tree that became the model for "Kurenai Tennyo" in "Glass Mask". It expresses respect for the plum tree that has watched over the history of the brewery and traditional Japanese beauty. It is a sake with an elegant taste that makes you feel the nobility and grace of plum blossoms.

"Izumi Masamune" is a traditional brand continuing from before the earthquake, and is a sake inheriting the history and tradition of the brewery. Revived after interruption due to the earthquake, it plays a role in conveying the historical identity of the brewery owner to the present day.

"Kosen" means "Amber Spring," and is a premium brand with a balanced aroma and umami. With a sake quality shining like amber and a deep taste, it is a sake showing the high level of Izumi Shuzo's technology. It is a sophisticated brand that gathers the essence of the technology of the brewery that recovered from the earthquake.

"Ichi" is the ultimate meal sake developed through collaboration between liquor stores and the brewery with the aim of passing down "Kobe's local sake culture." It is a brand designed for the second and third glass, not the first, considering compatibility with cuisine as the top priority. It is characterized by a slightly colored appearance, sweet aroma, smooth mouthfeel followed by brown sugar-like sweetness and dryness, and complex flavors such as wood spice, biscuit, Japanese pepper (sansho), and yuzu. It has outstanding compatibility with ingredients with umami, fat, and sweetness (such as Yuan-yaki of Spanish mackerel, fried foods, sweet potato, chestnut, pumpkin, etc.), and is a sake with complex aroma and umami that enhances the meal.

"Ebisukaho" means the face of Ebisu, the god of fortune, and was cherished as an auspicious brand wishing for business prosperity and good luck. As the representative brand of Bogaki Jozo, it provided the traditional taste of Nada, but it is currently not produced.

"Kenbishi" is a brand with a history of over 500 years, the oldest in Japan, and embodies the philosophy of the family precept "Stay like a stopped clock." It continues to preserve the unchanging taste of Kenbishi by adjusting different conditions every year (rice polishing ratio, aging period, rice variety) with blending technology without being swayed by trends. It is characterized by a unique brewing method that maximizes the umami of rice through high-temperature long-term fermentation and maintains a yellowish hue and deep umami with minimal filtration. Although it is an "ordinary sake" not classified as specific designation sake, it emits a unique presence in Nada even in modern times as one of the three great famous sake of the Edo period, with a balance of dryness and umami and a soft mouthfeel.

"Tokuwaka" is an auspicious brand derived from a line in a celebratory song "Tokuwakani Go-banzai." It contains the meaning of "flourishing eternally young" and expresses wishes for longevity and prosperity. Centered on brewery direct sales, it provides sake that maintains freshness and umami that only brewers can taste, such as freshly pressed unfiltered genshu and traditional "Shizukuzake" (drip sake) by bag hanging. It is a brand for connoisseurs where you can enjoy the original taste and aroma of genshu with minimal filtration.

"Kokusanichi" is a premium brand inheriting the pre-war "Kokusan" brand, currently manufactured as Daiginjo. It is a brand that revived the history and tradition of the brewery lost in the war damage to the present day as the highest quality Daiginjo. It embodies the passion for the revival of the brewery and the will to inherit pre-war glory.

"Nadajiman" is a brand brewed with carefully selected high-polished sake rice and Miyamizu, worthy of the name "Pride of Nada." It is sake brewed utilizing traditional brewing techniques with the pride of Nada-Gogo in mind. It is a brand with confidence and pride, pursuing quality worthy of the name of the prestigious production area called Nada.

"Takaramusume" is an auspicious brand derived from the founder's auspicious dream "a beautiful woman on a treasure ship smiling while drinking sake." With the slogan "Single-mindedly to Genshu," it has established its uniqueness as a brewery specializing in powerful, undiluted genshu. It is characterized by the unique sake quality created by the environment of a wooden brewery that miraculously continues to operate, and the mellow and rich taste unique to genshu. Since it is bottled as squeezed without adding water, you can enjoy a strong mouthfeel where the original umami and aroma of rice are condensed.

"Shukugawa Maizakura" is a gorgeous brand inspired by Shukugawa, a famous cherry blossom viewing spot in Nishinomiya. It is an elegant bottle that expresses the scene of cherry blossoms fluttering down in Shukugawa with sake. It is a brand rich in regional characteristics that puts the beautiful scenery and culture of local Nishinomiya into sake. Its charm is the elegant taste that makes you feel the arrival of spring and the beauty of cherry blossoms.

"Kintaka" is a brand that expresses the beauty of the golden color of sake brewed from rice ripened by the sun and the nobility of the hawk, the king of birds. It is a traditional brand continuing since the late Edo period, and continues to protect its name while overcoming two difficulties: war damage and earthquake disaster. Although currently suspending brewing, it conveys the historical brand of Nada to the present day through contract brewing. It is a brand that embodies the tradition of Nada, possessing both strength and nobility.

"Kiichi" is a brand derived from the name of the founder, Mr. Kiichi, embodying the "Sampo-yoshi" philosophy that "people who drink, sell, and make sake rejoice together and become one." Utilizing the three major advantages of Nada-Gogo (sake rice Yamada Nishiki, 100% Miyamizu, Rokko Oroshi) to the fullest, it is characterized by a refreshing and clean taste. It is a traditional brand with a history of about 190 years, protecting the essence of Nada sake brewing. The philosophy of sake brewing where all parties involved can rejoice together has been passed down to the present day.

"Nadaichi" is a sake brand that embodies the wish to be "Number One in Nada-Gogo," aiming to be a representative brand of Nada. After the war, after the "Shochikubai" brand remained with Takara Shuzo, it restarted as a newly created brand. Characterized by a refreshing taste that goes well with any dish, it has a versatile sake quality that harmonizes not only with Japanese food but also with Western food. As a high-quality sake worthy of the name of Nada, it embodies local pride.

"Rokusui-en" is a brand named after "Hakutaka Rokusui-en," a sake culture complex established by Hakutaka. It is a sake that embodies the facility's philosophy of preserving and passing down Miyamizu and transmitting the sake brewing culture of Nada.

"Hanshin Tigers" is a brand for fans brewed as an official licensed product of the Hanshin Tigers. It is a Honjozo sake brewed with the traditional Kimoto method by Tamba Toji using 100% Miyamizu, fusing local sports culture and sake culture. It is a sake filled with local love and team love to be enjoyed on special occasions and when cheering.