Sake Brands
in Hyogo

"Yumechiyo Nikki" is a brand named after the NHK drama "Yumechiyo Nikki" set in Yumura Onsen in Shinonsen-cho (formerly Hamasaka-cho). As a brand linked to local tourism resources, it was also popular as a souvenir of the hot spring resort.

"Taihaku" is a traditional brand of Yoshimura Sake Brewery that has been sold since 1985 (Showa 60). The name "Taihaku" expresses pure whiteness and cleanliness, and was developed as a brand aiming for a clean taste.

"Mikisaku" is a brand named after the founder, Mikisaku Kawaishi, and expresses the history and tradition of the brewery. As a brand with respect for the founder, it is characterized by a prestigious taste.

"Mikizo" is a brand name based on the brewery of Nadagiku Sake Brewery itself, expressing sake brewing in a traditional wooden brewery. It is positioned as a brand that directly expresses the atmosphere and tradition of the brewery.

"Nadagiku" is the representative brand of Nadagiku Sake Brewery, a prestigious brand name combining Harima Nada and chrysanthemum flowers. Generously using high-quality sake rice from Hyogo Prefecture, it is characterized by delicate and careful sake brewing by a female master brewer. Developing a wide range of products from Junmai Daiginjo to Honjozo, it is loved as a local sake representing Himeji. Sake brewed in the wooden brewery from the time of founding has a taste that fuses traditional manufacturing methods and modern quality control.

"Kometsuki Suisha" is one of Tanaka Sake Brewery's brand lineups, naming the brand after the water wheel, which is a traditional method of rice polishing. It expresses the rural scenery of Harima and the scenery of traditional rice farming, and is loved as a brand that evokes nostalgia.

"Kyokuryu" is a brand of Matsuo Sake Brewery, and is an auspicious brand name that combines the rising power of "Asahi" (rising sun) and the dignity of "Ryu" (dragon). The production volume was extremely small, and it was known as a rare local sake that was difficult to obtain. It is a brand that is highly likely not being manufactured at present.

"Kintsubo" is a traditional brand of Tsubosaka Sake Brewery, named after the brewery's name "Tsubosaka". It is a prestigious brand that implies the history of the brewery continuing for more than 200 years and sake valuable like gold. Due to careful handmade brewing unique to small breweries, it has been loved for many years mainly in the local area.

"Hakueisen" is a historic brand of Shimomura Sake Brewery, derived from the well water "Hakueisen" of Anji Kamo Shrine where the brewery stands. It was a traditional brand used since its founding, and was popular as a prestigious sake using the sacred water of the shrine. Currently, "Okuharima" is the main product, but it is remembered as a brand that symbolizes the history of the brewery.

"Okuharima" is a modern main brand of Shimomura Sake Brewery established in 1993 (Heisei 5). It has a clear concept of using 100% locally produced Yamada Nishiki from Hyogo Prefecture and consisting only of specific name sake. By insisting on handmade brewing and brewing only Junmai sake, it is characterized by a taste that maximizes the original umami of rice. Putting the rich natural environment of Yasutomi-cho, the hinterland of Harima, into the brand name, the sake quality nurtured by the clear water and air unique to the mountainous area is evaluated. It has gained high support from sake lovers nationwide and has established a solid position as a brewery specializing in Junmai sake.

"Miyanoi" is a traditional brand used by Shimomura Sake Brewery around 1983 (Showa 58). Named "Miyanoi" because of its location close to Anji Kamo Shrine, it used to be manufactured for sale in barrels to major manufacturers in Nada. Although it is not currently manufactured due to the switch to "Okuharima", it is recorded as part of the brewery's history.

"Komenosato" is a brand of Oimatsu Sake Brewery using Hyogo Shiso rice "Yumenishiki", and is a brand name with the meaning of the hometown of rice. The rich umami is excellent, and it is evaluated as a sake that expresses the rich rice farming tradition of Shiso. It is a brand that embodies community-based sake brewing utilizing locally produced sake rice.

"Suehiro Oimatsu" is a traditional brand that continues to protect the taste of the time of founding, and is the most popular daily drinking sake in Shiso City. Combining the auspicious word "Suehiro" (prosperity) and the esteemed brewery name Oimatsu, it has taken root in the local area as a standard taste loved for a long time. It is characterized by a friendly taste that can be enjoyed daily, and supports local dining tables.

"Tatara no Sato Chikusa" is a region-limited sake bearing the history of Tatara iron making in Chikusa-cho, Shiso City in the brand name. Chikusa-cho has been a prosperous area for Tatara iron making since ancient times, and expresses its history and culture with sake. It is a brand with cultural significance that also plays a role in conveying regional historical heritage to the next generation.

"Miwa no Sato" is a brand expressing that Shiso is an area enshrining the god of sake as the "birthplace of sake". "Miwa" means sake offered to gods, and expresses the historical and religious background of sake brewing in Shiso. It is positioned as a prestigious brand embodying local pride and tradition.

"Fukunofutori" is a brand of Fukuta Brewing, and is a friendly brand name bearing the auspicious character "Fuku" (fortune). It brews sake utilizing Yamada Nishiki produced in Miki City, and has been loved mainly by locals for many years. As a brewery with a tradition dating back to the Genroku era, it is characterized by reliable quality and a taste that you will never tire of drinking.

"Horeki" is a brand of Okuma Sake Brewery, characterized by a formal name based on the era name of the Edo period. It brews sake utilizing the highest quality Yamada Nishiki produced in Kato City, and is popular mainly among locals. It is characterized by a sake quality where you can feel the umami of rice, utilizing the blessed location of being in the Special A district of Yamada Nishiki.

"Danji" is a brand of Sakurai Sake Brewery, brewed in the traditional sake brewing area called "Nishinada" in Akashi. It is a local sake brewed using "Teramizu", which is said to have been dug by Gyoki, and sake rice from the Harima Plain, in a climate woven by the sea breeze of the Seto Inland Sea.

"Kumashine" is a brand that revived and cultivated the phantom sake rice "Nojoho" for the first time in about 40 years. Nojoho was once evaluated as one of the two major varieties alongside Yamada Nishiki, and had a reputation for taste, but disappeared in the 1960s because it was tall and difficult to grow. Using Nojoho contract-cultivated in local Eigashima, "Kumashine" was revived as a whole-hearted sake that bet on the regeneration of the brewery. It is characterized by a rich and dry taste, realizing a sharp aftertaste while having the strong umami and deep richness inherent in rice. It is a brand with strong regional characteristics that embodies the climate and history of Eigashima.

"Eigashimachihonosake" is a brand bearing the place name, and is a sake that expresses the individuality of the land called Eigashima. It is positioned as an authentic local sake brewed with local rice and water. It embodies Taiyo Sake Brewery's philosophy of Nojun Karakuchi (rich and dry) sake brewing, and functions as a brand that transmits Eigashima's traditional sake brewing to the present day.

"Tengumatsu" is one of the brands of Taiyo Sake Brewery, and sake brewing is carried out based on the brewery's philosophy of Nojun Karakuchi (rich and dry). Using sake rice produced in Hyogo Prefecture, it is brewed as unfiltered raw sake with a rice polishing ratio of 60% or more.

"Taiyo" is a brand bearing the name of the brewery, and is a sake that most directly expresses the basic philosophy of Taiyo Sake Brewery's sake brewing. Aiming for Nojun Karakuchi (rich and dry), it is characterized by a taste that values the inherent umami and richness of rice as unfiltered raw sake using sake rice produced in Hyogo Prefecture.

"Akashi" uses "Akashi", which represents the place name of Akashi, as the brand name, and is a sake that emphasizes regional characteristics. As a local sake brewery that produces only Junmai Namagenshu of Nojun Karakuchi (rich and dry) by family-run handmade, it is a brand where Taiyo Sake Brewery's commitment is condensed. It is characterized by a strong yet sharp taste that goes well with Akashi's seafood, and plays a role as a classic sake loved locally.

"Soranotsuru" is a brand named after the scene where the founder Taheye Nishiumi dreamed of soaring through the sky on a beautiful crane dancing in the sky. By using home-grown Yamada Nishiki and handling everything from rice cultivation to sake brewing consistently, they have achieved sake brewing that controls quality from raw materials. Using "Teramizu" pumped from a well on the premises as brewing water, they create a delicate and elegant taste by the traditional method of extremely low-temperature fermentation with handmade koji. Junmai Daiginjo uses 100% Yamada Nishiki and is characterized by a gorgeous and fruity aroma and a smooth and gentle mouthfeel. It goes well with light fish dishes and delicate Japanese food, and is designed to be enjoyed as a sake with meals. Also, they are engaged in innovative initiatives such as the "Rice Wine" series using wine yeast.

"Hanategami" is a brand of industry-academia collaboration using salvia flower yeast collected by students of the Department of Biotechnology at Hyogo Prefectural Agricultural High School. It is a sake created by the students being involved from the beginning to the end of sake brewing, and the cooperation between local educational institutions and the sake brewery. It is characterized by the gorgeous and gentle scent unique to flower yeast and a fruity taste, realizing a sake quality that is friendly to the younger generation. As a sake made with young people who are responsible for the future of the region, it is a brand that symbolizes the connection with the local community.