Sake Brands
in Hyogo

"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.

"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.

"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.

"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.

"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.

"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.

"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.

"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.

"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.

"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.

"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.

"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.