Sake Brands
in Kagoshima

Sasshu Masamune is a sake brand brewed by Hamada Shuzo to create a new sake culture in Southern Kyushu. "Sasshu" is the ancient name for the former Satsuma Province, and "Masamune" — a name synonymous with fine sake in Japan — together express the brewery's determination to produce authentic sake rooted in the land of Kagoshima. The challenge of brewing in Kagoshima's warm, subtropical climate has been overcome through fermentation management and temperature control techniques honed during generations of shochu making, resulting in a sake of truly original character. The lineup includes Junmai-shu, Junmai Ginjo, and Daiginjo, all characterized by a soft mouthfeel and gentle aroma that highlight the qualities of Kagoshima-grown rice. In Kagoshima, where shochu culture runs deep, the brand proposes exciting new pairings with local ingredients and cuisine, pursuing harmony with regional specialties such as kurobuta (Berkshire pork) dishes, Satsuma-age (fried fish cake), and Satsuma-jiru (rich miso soup). As one of Japan's southernmost authentic sake brands, Sasshu Masamune delivers a new flavor experience born from the fusion of Southern Kyushu's terroir and craftsmanship, writing a fresh chapter in Kagoshima's sake culture.

Tenbu is a sake brand brewed by Nishi Shuzo, embodying gratitude and reverence for nature's blessings, as its name meaning "a gift from heaven" suggests. The brand name expresses the philosophy that sake-making is supported by gifts from heaven such as the natural environment and agricultural crops, demonstrating a commitment to pursuing the finest quality with wholehearted sincerity and spirit. The Junmai Daiginjo is brewed with Yamada Nishiki from Tojo, Hyogo Prefecture, polished to 35%, while the Junmai Ginjo and Junmai are polished to 60%, with brewing that draws out each expression's individuality. Pear-like fruit aromas harmonize with the five tastes of sweet, dry, sour, bitter, and astringent, achieving a soft mouthfeel and excellent compatibility with a wide variety of dishes. When enjoyed from a wine glass, aromas of pear, melon, and white peach unfold, and swirling reveals additional notes of yogurt, fresh cheese, and chestnut in a complex, layered aromatic composition. Leveraging fermentation management techniques and quality commitment cultivated through shochu production, the brewery achieves consistent quality sake even in the warm climate of southern Kyushu.