Sake Brands
in Iwate

The representative brand embodying the brewery's philosophy of aiming for "clean and beautiful sake," characterized by sake brewing that cherishes the original color and taste of rice without charcoal filtration. The pale yellow sake color is an expression of the philosophy that if made cleanly, charcoal filtration is unnecessary. Using sake brewing suitable rice from Ninohe City, Iwate Prefecture, it is characterized by a fluffy gentle fruit aroma and elegant rice umami with a refreshing aftertaste. The Special Junmai sake that won Champion Sake at IWC 2017 is highly evaluated internationally and is known to the world as a brand representing Iwate.

A brand name imaging the figure of plovers flocking on the Rikuchu Coast, it is a sake nurtured by the nature of the Sanriku sea and Kitakami Mountains. Using underground water from Mt. Sennin in the Kitakami Mountains as brewing water, it features a gentle mouthfeel unique to soft water and a smooth drinking mouth. Centering on Iwate Prefecture's sake brewing rice "Yuinoka" and "Gin Ginga," they also use Yamada Nishiki and Miyama Nishiki, finishing with a well-balanced taste. Due to the sharp sweetness and sake quality that does not assert itself too much, it has excellent compatibility with fresh Sanriku seafood, especially sashimi and sushi. The "Yumehonami" series, which uses 100% "Gin Ginga" from the adjacent Otsuchi Town, is reputed to match fresh fish dishes with its crisp drinking mouth and faintly sweet scent. Loved as a true local sake with 90% of production consumed within Iwate Prefecture due to community-based sake brewing.

A brand derived from the giant eagle that once lived on Mt. Iwate, or the snow shape of an eagle appearing in early spring, using spring water from Mt. Iwate. It is a sake nurtured by the rich nature and clear water of Hachimantai, characterized by a taste rooted in the region. The representative product "Kinpai" (Gold Seal) was once popular as second-class sake and is still loved today. Junmai Daiginjo has received high international acclaim, such as winning the Platinum Award consecutively at "Kura Master" in France. It is loved as a sake supporting the food culture of Hachimantai by taste design emphasizing compatibility with local ingredients, especially mountain delicacies.

The representative brand bearing the brewery's name, it is a sake nurtured by the climate of Shiwa and the tradition of Nanbu Toji. Using Iwate Prefecture rice for over 90% of production, it is characterized by a regionally rich taste brewed by locally grown sake rice "Gin Otome," "Gin Ginga," and "Yuinoka." The delicate sake brewing by female Toji Yuko Yokosawa and the gentle mouthfeel and deep taste created by careful work as a family business are attractive. While protecting techniques and spirits inherited from generation to generation, they also deploy innovative products such as Junmai sake using glutinous rice and barrel-aged sake.

The brand name "Asabiraki" is attributed to a poem in the Manyoshu and is derived from a pillow word (makurakotoba) for a poem about a ship rowing out in the early morning. It features traditional brewing techniques cultivated in the home of Nanbu Toji and brewing using the underground water of "Daiji Shimizu," selected as one of the 100 Famous Waters of Heisei. The delicate and soft mouthfeel from soft water brewing harmonizes with the tanrei taste from Tsuki-haze koji making, bringing out the umami of Iwate Prefecture rice. The highly fragrant and elegant sake quality brewed by long-term low-temperature fermentation has received high acclaim, such as winning consecutive awards at the National New Sake Appraisal. With a flavor design that emphasizes compatibility with local Iwate food culture, especially seafood and mountain produce, it is rooted in the region as a sake that accompanies meals. It is a brand where the skills of the Nanbu Toji, brewed by a Contemporary Master Craftsman who continues to innovate while protecting tradition, shine.

A brand using water from Ryusendo Cave, one of Japan's three major limestone caves, where the clear water of the underground lake boasting world-class transparency is the core of sake brewing. The water gushing out through limestone layers has been selected as one of Japan's 100 Best Waters and brews a unique taste with excellent mineral balance. Special Junmai sake stored and aged for one year inside Ryusendo Cave finishes with a mellow yet sharp taste due to the environment of a constant temperature of about 10 degrees throughout the year. Its versatility to match widely from sashimi to rich meat dishes is attractive. Junmai Daiginjo "Yuinoka" has received high international acclaim, including winning the Gold Medal at the French sake competition "Kura Master." It is a sake representing Iwaizumi Town, where the mystery of nature called Ryusendo Cave and Iwate's sake brewing technology are fused.

The brand "AKABU," which can be said to be a symbol of reconstruction born after the earthquake disaster, contains the passion of the young brewery owner Ryunosuke Furudate. Using Iwate Prefecture's sake brewing rice "Yu no Ka" and "Gin Ginga," it features a soft and gentle mouthfeel due to soft water brewing and a fresh fruit aroma. Its charm lies in its drinkability that makes the cup progress smoothly and its good compatibility with fresh seafood from Sanriku, fully exercising its individuality as a "sake of the sea." The modern and sophisticated taste, fusing young sensibility and traditional brewing techniques, fascinates many fans. As a brand containing the story of revival from the disaster and new challenges, it is one of the sakes symbolizing Iwate's reconstruction.

The representative brand bearing the brewery name, inheriting the history born in the Taisho era by the investment of local residents. Using local rice and water, it embodies the founding philosophy of sake brewing rooted in the region. Cherishing the history as a brewery that started as a local community in Hanaizumi-cho, Ichinoseki City, it is loved by many people for its taste that snuggles up to the local food culture.

A representative brand bearing the name of the brewery, embodying the tradition and innovation of the oldest brewery in Iwate Prefecture. The muroka nama genshu (unfiltered, unpasteurized, undiluted) "innocent" series was born from the desire to deliver the mellow aroma and refreshing taste of freshly pressed sake, characterized by a sake quality that values the natural taste without using any activated carbon. The soft mouthfeel from soft water brewing harmonizes with the vivid aroma and sharp, well-defined taste brought out by low-temperature fermentation for over three weeks. Maximizing the individuality of the underground water of Mt. Iwate and locally grown rice, it is supported by many sake fans as a brand that expresses the terroir of Shizukuishi.

The representative brand bearing the brewery name, aiming for "clean sake" that one does not get tired of drinking under the philosophy of "Bishu Densho." It is characterized by drinkability that goes down smoothly without catching on the tongue or nose, and has excellent compatibility with Sanriku seafood. Having achieved reconstruction from the earthquake disaster, the sake brewed in the new brewery in Ofunato is filled with the strength of overcoming difficulties and hope for the future.

A representative brand bearing the name of the brewery, embodying the climate and tradition of Morioka. Using Iwate Prefecture rice, it features a well-balanced taste and a sake quality that you won't get tired of drinking. With a flavor design that matches the local food culture, it has the versatility to be enjoyed widely from daily dining tables to special occasions.

The representative brand launched when two breweries in Maesawa Town merged, crowning the name "Homare" (Honor) as sake representing Iwate Prefecture. As the only brewery in Oshu City, it contains the mission to continue protecting the local sake culture. Using Iwate Prefecture rice, it is characterized by a taste expressing the climate of the region. While inheriting tradition, it is supported by a wide range of people by sake brewing tailored to modern tastes.

The representative brand taking one character from the brewery "Hirota," containing the concept of "Sake widely (Hiro) enjoyed (Ki) by many people." Switching all Hiroki brands to an innovative brewing method called "Sanki Amazake Moto," it embodies the fusion of tradition and innovation. Characterized by a deep taste brewed by Iwate Prefecture rice and Nanbu Toji technology, and delicate sake brewing by female Toji Yumi Ohno. The balance of rice umami, gentle sweetness, and appropriate acidity is good, and compatibility with meals is also excellent.

The brewery's representative brand derived from the famous well "Horigome no Ido" in the Horigome district, it has been familiar as delicious sake brewed using this well water. Using self-cultivated rice, it is characterized by sake brewing that cherishes terroir, brewing rice grown in Iwate's climate and features in Iwate's climate and features. It is local sake representing Shiwa where local water and rice, and Nanbu Toji's technology are fused.

A region-limited brand loved in the land of Tono since its founding, it is a sake expressing the climate of Tono, the home of folklore. "Kokka no Kaori" Daiginjo Yamada Nishiki has received high international acclaim, winning a Trophy at IWC 2020 and receiving an award at the U.S. National Sake Appraisal. Using Tono's clear water and Iwate Prefecture's sake brewing rice, it features a deep taste brewed by Nanbu Toji traditional techniques. Through community-based sake brewing, it is loved as a brand that harmonizes with Tono's food culture and the worldview of folklore.

The representative brand bearing the brewery name, containing the auspicious meaning that "fortune comes." By traditional sake brewing using Kuji's groundwater and Iwate Prefecture rice, they provide a taste loved by the region. It is warm sake brewed with the wish that fortune visits everyone who drinks, sells, and brews it.

Shichifukujin is a brand characterized by rich umami and excellent sharpness (kire). Originally a brand of Hakomasa Shuzo, it was inherited through the merger with Kikunotsukasa Shuzo. Centered on the Junmai sake series using Iwate Prefecture's sake rice "Yu no Ka," the super dry (cho-karakuchi) Junmai sake "Shichifukujin" features a clear and light mouthfeel, acidity, and sharpness. With a wide lineup ranging from rich Junmai sake to super dry, it features a flavor design that matches the local food culture. The handmade Junmai Daiginjo "Shichifukujin" achieves an elegant aroma and deep flavor through careful koji making and long-term low-temperature fermentation. As sake born from the harmony of people, it is a traditional brand that continues to be loved by the region.

A representative brand brewed by the only brewery in Miyako City, featuring a clear taste using spring water that has been protected for 150 years. The clear sake quality without off-flavors has excellent compatibility with Sanriku seafood, especially coastal cuisine. It has a diverse lineup such as Junmai Sake, Yamahai Moto Junmai, Junmai Ginjo, and Ginjo, each brewed with careful sake brewing. Through the techniques of Toji Katsutoshi Tsujimura, who was selected as a "Contemporary Master Craftsman," sake brewing fusing traditional manufacturing methods and modern quality control is carried out. The history of achieving reconstruction from the Great East Japan Earthquake and rebuilding the brewery at the same location tells of strong feelings for the region and passion for sake culture. It is a sake representing Sanriku, walking together with the sea of Miyako.

Using Chuson-ji Temple's mountain name "Kanzan" as the brand name, it embodied the history and culture of the region as sake brewed in the land of the World Heritage Site Hiraizumi. Brewed by traditional Nanbu Toji techniques and using Iwate Prefecture's "Gin Ginga," the Junmai Ginjo realized a refined aroma and refreshing aftertaste through long-term low-temperature fermentation. Its high technical skill has been evaluated, such as winning consecutive Gold Prizes at the National New Sake Appraisal. As a brand fusing the historical and cultural value of Hiraizumi with Iwate's sake brewing technology, it was a sake representing the region.

A representative brand bearing the name of the brewery, embodying the philosophy of "the number one sake that makes the people of the world happy." Using underground water from the Ou Mountains and four types of sake rice (Yamada Nishiki, Gohyakumangoku, Toyonishiki, and Gin Ginga), it features a deep taste brewed by Nanbu Toji traditional techniques. Finished with a sake quality where a gorgeous aroma and rice umami harmonize due to cool water and yeast producing a high ginjo aroma. Against the background of the rich water and rice farming culture of the Ichinoseki region, the flavor design that matches the local food culture is attractive. Receiving high international acclaim such as winning the Platinum Prize at the MILANO SAKE CHALLENGE, it is attracting attention as a brand transmitting Iwate's sake culture to the world. Loved by many sake fans due to careful brewing and the inheritance of tradition.

A brand that utilizes Iwate Prefecture's sake rice and the local terroir, developed as one of Kikunotsukasa Shuzo's diverse lineup. It is a sake that values regionality, fusing Iwate's rich nature with traditional brewing techniques.

A brand that challenges the potential of adding brewer's alcohol by reconsidering the technique in a modern way. With a flavor design that exceeds the concept of conventional Honjozo sake, it presents new possibilities for alcohol-added sake. It features a light and sharp mouthfeel and high cost performance, aiming for a sake quality that accompanies the daily dining table.

A brand that finishes with a taste tailored to modern preferences while inheriting the traditional style of Nigori sake (cloudy sake). It features a rich sake quality where the umami and sweetness of rice can be felt abundantly, and a soft mouthfeel. The balance of moderate sweetness and acidity is good, allowing you to enjoy the mellow drinking comfort unique to Nigori sake. It is a versatile bottle where the umami of the rice stands out even more when warmed, not to mention drinking it straight chilled.

A brand bearing the name of the brewery owner inherited from the first generation, it is a new series designed by the 16th generation owner, Yuki Hirai. With the concept of "a juicy taste woven by rice and yeast," it aims for sake that is loved by the younger generation through modern sake quality design. With a flavor where fruity aroma and rice umami harmonize, it goes well with meals and is a versatile brand that can be enjoyed in various scenes. It expresses the attitude of Kikunotsukasa Shuzo, which does not fear innovation while inheriting tradition.

A brand featuring motifs from Iwate's folklore and culture, characterized by elegant sweetness and a soft mouthfeel. Developed as part of a product line targeting women, it is finished with a sake quality that emphasizes ease of drinking and approachability. Using Iwate Prefecture rice, it has a good balance of understated aroma and moderate sweetness, and its charm lies in its gentle taste that does not overpower even when paired with meals.