Sake Brands
in Nagano

"Motooi no Matsu" is characterized by a crisp sake quality that utilizes the abundant minerals of the Sai River's groundwater and locally grown sake rice. Junmai Ginjo Sumi is a popular product.

"Nobusato no Yoake" is one of the brands of Higashi Iida Shuzoten.

"Matsumidori" is one of the brands of Higashi Iida Shuzoten.

"Shinanohikari" is the representative brand of Nishi Iida Shuzoten, named with the wish to create Shinshu sake that shines beautifully like Zenkoji Temple. It is a classic brand that has been loved locally for a long time.

"Sekizen" is a specific designation sake brand meaning "accumulation of good deeds." The biggest feature is that 5 types of flower yeast (climbing rose, sunflower, Queen of the Night, begonia, abelia) are used properly, and each is identified by a different colored label. Each flower yeast brings a unique aroma and taste, expressing new possibilities for sake.

"Ginreika" is one of the brands of Nishi Iida Shuzoten.

"JUKU" represents "one step before" becoming a full-fledged adult at "twenty," symbolizing a humble and sincere attitude towards sake brewing. It is characterized by small-batch handmade brewing, Toji Miyuki's delicate sensibility, and careful preparation using 100% locally grown Miyama Nishiki. There are also seasonal products with distinctive label designs, such as Juku Snowflake.

"Snowflake" is a derivative product of the "Juku" brand and is known for its distinctive label design.

"Misuzunishiki" is a traditional brand name that has been loved locally since before the brewery's revival. It is still used in parallel with "Juku" today.

"Char" is a new brand launched in 2017, aiming to acquire a new fan base along with "Naotora." The product names always use the names of comets that have flown to Earth, and they brew Junmai Ginjo and Junmai Daiginjo by collecting famous sake brewing rice from all over the country.

"Endo" is one of the traditional brands of Endo Shuzojo.

"Keiryu" is the flagship brand of Endo Shuzojo, launched in 1988. It is a sake with a balanced taste brewed using traditional methods.

"Naotora" was trademarked in 2014 and is sold only at authorized local sake specialty stores nationwide. Quality control and scarcity are maintained through limited sales at authorized retailers.

"Garyuzan" was a brand of Matsubaya.

"Iwashimizu" is the representative brand of Igaya Shuzojo, which has continued since its founding. The name expresses that it is a sake as pure and delicious as clear water springing from between rocks. New series such as NIWARINGO offer new flavors that also go well with meat dishes and Western food.

"Nakano Tsuchibina" is a regional brand featuring clay dolls, a traditional craft of Nakano City. It is characterized by a simple and warm taste.

"Ikioi Masamune" is the representative brand of Maruse Shuzoten. It is characterized by a unique sweetness and umami from "Mochigome Yondan Jikomi" (four-stage brewing using glutinous rice). By using a production method that takes more time and effort than usual, they have achieved a rich and deep taste found nowhere else.

"Itteki Niteki" is a limited distribution brand of Shigaizumi Shuzo. The name embodies the teaching that "the accumulation of each drop is important in sake brewing" and the meaning of "drinking precious sake sparingly, drop by drop." It is characterized by a gorgeous aroma and fruity taste, and is especially popular among women and sake beginners.

"Shigaizumi" is the representative brand since the brewery's founding. Using clear spring water from Shiga Kogen and Nagano Prefecture rice, it is characterized by a sharp, clean, and dry taste. It is popular as a sake for evening drinks that can be enjoyed in a wide range of ways, from cold to warm, and one never tires of drinking.

"Tenryohomare" is the representative brand since the brewery's founding. Brewed in the severe winter cold of Northern Shinshu, it is characterized by a crisp, light, and dry taste. They aim for a sake quality that is perfect as a mealtime sake, without interfering with the taste of the food.