Sake Brands
in Miyagi

Urakasumi is the representative brand of Saura and one of the leading brands of Miyagi Prefecture. The name is derived from the beautiful mist (kasumi) of Matsushima Bay, and it is widely loved as a local sake brewed in Shiogama. Based on a light and dry (tanrei karakuchi) profile, it has an excellent balance of rice umami and sharpness, and is highly rated as a sake to accompany meals (shokuchushu) that goes well with Japanese food in general. Using Miyagi Prefecture rice such as "Kura no Hana" and "Sasanishiki," they practice sake brewing that focuses on local water and rice. In particular, Junmai and Junmai Ginjo have a light yet deep flavor, characterized by a depth that allows them to be enjoyed at a wide range of temperatures, from cold to warm sake. The compatibility with seafood from Matsushima Bay is outstanding, and it demonstrates its true value in pairing with seafood from Sanriku. Also known as the brand where Kyokai No. 12 Yeast (Hirano Yeast) originated, "Urakasumi Zen," created by the outstanding skills of Honorary Toji Juichi Hirano, is a historical brand that brought about the tanrei karakuchi boom in the post-war sake world. Winning numerous top prizes at the National New Sake Appraisal, it pioneered the Ginjo and local sake booms and has been a driving force in the sake culture of Miyagi and Japan.

Hoyo is the flagship brand of Uchigasaki Shuzo Store, an auspicious brand named after the Tang dynasty story "Hou Mei Chou You." Meaning "a phoenix singing towards the morning sun," it embodies the wish for the "prosperity of family fortune." Miyagi Prefecture's oldest brewery, boasting over 360 years of tradition, brews each bottle carefully by hand using super soft brewing water and locally produced rice. It features a swelling umami and plump containing aroma that spreads from a smooth mouthfeel, a sake quality where you can fully enjoy the original sweetness and umami of the rice. Under the concept of "sake that matches what you eat everyday and makes you feel relieved when you drink it," they aim for a gentle and reassuring taste. While protecting the traditional winter brewing techniques of Nanbu Toji, they achieve a balance between tradition and quality, such as winning gold medals at the Annual Japan Sake Awards. A brand that conveys Miyagi's tradition to the present, loved for many years for its soft sake quality that you never get tired of drinking, staying close to the daily dining table.

Atago no Matsu is a traditional brand of Niizawa Sake Brewery that has been loved locally since its founding. It is said that Bansui Doi, the lyricist of "Kojo no Tsuki," also loved drinking it. Currently, like "Hakurakusei," it is based on the concept of ultimate food sake, but it is designed to have a wider range of flavors, making it a versatile food sake that can be enjoyed in a wide range of temperatures from cold sake to warmed sake.

Ichinokura is the flagship brand bearing the brewery's name, characterized by sake brewing that utilizes the goodness of traditional handmade methods. Embodying the philosophy of Ichinokura, which was born from the gathering of four breweries, it is loved by a diverse range of sake fans with a wide lineup while balancing tradition and innovation. From Junmai sake to Ginjo sake, they pursue harmony with meals with each sake quality, practicing sake brewing rooted in the region using Miyagi's rice and water.

Hitakami is the flagship brand of Hirakou Shuzo, known as "Sakana-zake" (Fish Sake) with the theme "If you're doing fish, it's Hitakami!" Characterized by a soft, transparent mouthfeel and a sharp aftertaste, it brings out the umami of seafood and provides a refreshing sensation that cleanly washes away fish oils. Designed with sake quality that puts compatibility with seafood from "Sanriku Kinkasan Oki," one of the world's three major fishing grounds, first, it harmonizes with all kinds of fish dishes such as sashimi, sushi, and grilled fish. The brand name is derived from "Hitakamigawa," the old name for the Kitakami River, and "Hitakami no Kuni" described in the "Nihon Shoki," embodying thoughts for the rich land blessed by the sun. Having recovered from the tsunami damage of the Great East Japan Earthquake, it attracted nationwide attention with "Earthquake Reconstruction Sake: Light of Hope." After the earthquake, they completely renewed their facilities and achieved further quality improvement.

Zao is the flagship brand of Zao Shuzo, a sake brewed with the blessings of spring water from the Zao mountain range. As the only brewery in Shiroishi City, they pump up soft groundwater from the Zao mountain range from 50 meters underground within the brewery premises, and use sake rice such as "Miyama Nishiki" and "Kura no Hana" grown by contract farmers in Shiroishi City and Kakuda City. It has received high praise, such as winning the Gold Prize at the National New Sake Appraisal, and young brewers averaging around 30 years old, led by the Toji and Vice Toji, are challenging sake brewing for a new era while protecting traditions. It is a brand representing Shiroishi that fully expresses the natural blessings of the Zao mountain range.

Haginotsuru is the flagship brand of Hagino Shuzo, aiming for "everyday wear sake" with a gentle aroma and clean taste. Brewed by a traditional brewery founded in 1840 (Tenpo 11), it features an elegant taste that you won't get tired of drinking, and is loved as a sake served with meals that snuggles up to the daily dining table.

Hakurakusei is the flagship brand of Niizawa Sake Brewery, created in 2001 with the concept of "Ultimate Food Sake." The sugar content is suppressed to less than half that of general sake, and it is designed to prioritize sharpness and compatibility with meals over impact. Because it enhances the taste of the ingredients of the dish and refreshes the mouth, it features a pleasant drinking mouthfeel that makes you drink cup after cup before you know it. It has also gained deep trust from top chefs both domestically and internationally.

Katsuyama is the flagship brand of Sendai Isawa Ke Katsuyama Shuzo, a historic sake that has been brewed for over 300 years since its founding in 1688. Inheriting the tradition of continuing high-class sake brewing as the official sake brewer of the Date family, it features high-quality sake characteristics due to careful handmade production and carefully selected rice. A gorgeous ginjo aroma, elegant sweetness, and a fine mouthfeel harmonize to create a taste that evokes the elegance of Date culture. Numerous gold medal wins at the Annual Japan Sake Awards prove the high level of their technique. Balancing tradition and innovation, it is a prestigious brand representing Miyagi that is loved by modern sake fans.

Yuki no Matsushima is the flagship brand inherited from the former Miyagi Shurui and is Taiwagura Shuzo's representative sake. Aiming for a pure and beautiful sake quality like the snowscape of Matsushima, the Junmai Ginjo sake using "Kura no Hana" from Miyagi Prefecture features a balance of refreshing fruit aroma, richness, and deliciousness. They are creating highly acclaimed products, such as "Yuki no Matsushima KAI Junmai Genshu Hitomebore," which won 1st place in the Junmai Sake category at the SAKE COMPETITION 2023. They have also developed a unique sake quality that is super dry with a Sake Meter Value of +20 but has a light mouthfeel and mellow umami, gaining high support from dry sake lovers.

Tenjo Mugen is the flagship brand of Nakayu Shuzo Store. It was named with the meaning "sake so delicious that even in heaven, one would wonder if it is a dream or an illusion." With a light and savory (tanrei umakuchi) quality, they brew high-quality, small-batch, handmade local sake. The medium soft underflow water from the Ou Mountains is the source of its clean and gentle sake quality. It features a light and smooth mouthfeel, a good balance of moderate aroma and umami, and a refreshing sensation in the throat, making it excellently compatible with food. Actively using rice developed by the prefecture and rice locally produced in Kami-machi, they pursue sake brewing that expresses the region's climate.

Washigakuni is the flagship brand of Yamawa Shuzo Store, boasting deep-rooted popularity locally. The name, meaning "My Country" (Our Country), embodies the pride of being a local sake rooted in the region.

Koganesawa is the flagship brand of Kawakei Shoten, named after the stream where gold flowed near Wakuya Town, the oldest gold production site in Japan, which was also mentioned in the Man'yoshu. They specialize in Yamahai brewing, and their technique of finishing Yamahai sake, which is generally considered to be heavy and complex, into a surprisingly light and clean taste shines. As a member of the DATE SEVEN project, they are leading sake brewing in Miyagi along with talented breweries in Miyagi Prefecture.

Abekan is the flagship brand bearing the brewer's name, centered on Junmai Karakuchi (dry pure rice sake). While inheriting the tradition of brewing for over 300 years in the port town of Shiogama, they pursue a clean and savory sake quality that suits the modern dining table. Typical of Shiogama, where many local sushi restaurants line the streets, it is designed as "sake that makes local fish delicious," considering compatibility with fish dishes first. Its refreshing sharpness and moderate acidity enhance the umami of the fish, providing a refreshing sensation that cleanly washes away oils.

Kurikomayama is the flagship brand of Chida Shuzo, named with gratitude for "water," which is the essence of local sake. Using the very soft and clear spring water of Mt. Kurikoma, it features a fresh, refreshing, and sharp taste. Brewed under precise data management, it has a reputation for quality stability and is highly rated as a sake served with meals that can be drunk continuously with food.

Miyakanbai is the flagship brand of Kambai Shuzo, based on the concept of "Sake that calls spring to the heart." It is packed with the commitment as a "Cultivation Brewery" that uses entirely Miyagi prefecture grown rice, of which about 20% is cultivated in-house. Featuring a gentle and beautiful taste like spring cheerfulness where gorgeous aroma and umami of rice harmonize, it has received high praise in domestic and international contests and as sake served on international flights.

Sawanoizumi is the flagship brand of Ishikoshi Jozo, named by combining "Sawa" from Nakazawa where the brewery is located and "Izumi" from the spring water on the premises. As the only sake brewery in Tome City, it receives overwhelming support locally and is enjoyed in many restaurants in the city. Using sake brewing suitable rice grown in cooperation with local contract farmers, they brew sake utilizing the regional climate.

Suminoe is a brand brewed by Suminoe Shuzo in Ishinomaki, aiming for a sake quality that is "clean," "soft," and "elegant." Using excellent sake rice from various regions such as Miyagi Prefecture's Kura no Hana, Hyogo Prefecture's Yamada Nishiki, Fukui Prefecture's Gohyakumangoku, and Okayama Prefecture's Omachi, it is carefully brewed with underflow water from the Kitakami River and Miyagi yeast. Although the brewery was heavily damaged by the Tsunami of the Great East Japan Earthquake, they achieved reconstruction with support from all over the country and continue to brew high-quality sake. Characterized by a delicate and soft mouthfeel with elegant umami despite being light. It goes well with meals and is loved as a sake to accompany meals (shokuchushu) that enhances the seafood of Ishinomaki. Also active as a member of the DATE SEVEN project, they are transmitting the technology and individuality of Miyagi's sake brewing to the whole country.

Sensho Masamune is a brand named after Lord Date Masamune, expressing the historical connection between Katsuyama Shuzo and the Date family. Crowned with the name of the Sengoku warlord Date Masamune, it is popular as an auspicious sake wishing for victory and prosperity. It is a brand that evokes the pride of the Date clan's official brewery and the power inspired by Lord Masamune's valor.

Wataya is a new brand launched by Kanenoi Shuzo in 1996 (Heisei 8), with the concept of "Shokuchushu" (sake that mediates food). In an era when the concept of "Shokuchushu" (sake accompanying meals) had not yet taken root in the sake industry, they proceeded with sake brewing with a focus on matching with meals. They pursue a clean sake with slightly high acidity and sweetness derived from rice that harmonizes with dishes using dashi stock. With Awa Yamada Nishiki as the pillar, they purchase the best rice from various places such as Okayama Omachi, Hiroshima Hattan, and Nagano Miyama Nishiki from contract farmers, and also purchase Miyagi's sake rice from excellent local farmers. It is by no means a flashy type with an impact on the first sip, but Wataya's goodness lies in its pleasant gentleness that remains in your memory somewhere. It has excellent compatibility with Japanese food, especially with dishes with effective dashi and delicate seasoning, and the comfort of advancing the cup with the meal is attractive.

Hiryu is one of the brands brewed by Niizawa Sake Brewery, characterized by a taste that combines strength and delicacy.

Sotenden is the flagship brand of Otokoyama Honten announced in 2002 (Heisei 14), expressing "a refreshing and clear taste like the blue sky of Kesennuma." It features a delicate taste that snuggles up to fresh seafood landed throughout the four seasons in Kesennuma, and a refreshing aftertaste while having depth. It has a lineup of six products: Junmai Daiginjo, Daiginjo, Junmai Ginjo, Tokubetsu Junmai, Junmai, and Tokubetsu Honjozo, and boasts numerous awards at the National New Sake Appraisal. As a brand representing Kesennuma, it is loved as a sake accompanying meals that brings out the rich seafood of the region.

NIIZAWA is a top-class series bearing the name of the brewery, a brand pursuing the potential as vintage sake. Aiming for world-class quality, it is designed so that you can also enjoy changes due to aging.

Manatsuru is the representative brand of Tanaka Shuzo Store. Using traditional Kimoto and Yamahai brewing methods, they insist on handmade production, such as koji making with kojibuta for all quantities, steaming rice in koshiki, and yeast starter making with cedar heating barrels. Characterized by moderate acidity, a firm taste, and a thick finish, it is a brand that aims for a sake quality with a strong presence.