Sake Brands
in Nara

Mimurosugi is a traditional local distribution brand that has continued since the founding of Imanishi Sake Brewery, and was named because Mt. Miwa has been called "Mt. Mimuro" since ancient times, and it is said that gods dwell in the "cedar" (sugi) of Mt. Miwa. Brewed by Imanishi Sake Brewery, located right near Omiwa Shrine where the god of sake resides, in Miwa, Nara, which is recorded in the Nihon Shoki as the birthplace of sake brewing, it is a brand that embodies history and tradition. They brew a wide range of types unique to the local area, such as fresh and juicy types, types matured to a plump taste, and types with a gorgeous scent, and are characterized by diverse sake qualities that are close to the local food culture and daily life. The brewing water uses underground water from Mt. Miwa, the object of worship, which springs from the well in the brewery, and embodies the concept of "Drinking Miwa", where rice is grown together with contract farmers on the same water vein as the brewing water. Sake brewing, which is done carefully with extra effort, emphasizes attention to detail in each process rather than efficiency, and thoroughly pursues quality. While the hiragana "Mimurosugi" limited to special agents is expanded nationwide, the kanji "Mimurosugi" is deeply connected to the lives of the people of Nara as a brand rooted in the local area. It is an important brand that inherits regional culture, condensing the tradition of Imanishi Sake Brewery, which has a history of over 360 years since its founding in 1660, and the climate of Miwa, the birthplace of sake brewing.

"Choryo" is the flagship brand bearing the name of the brewery, and has been loved for a long time for its stable quality and friendly taste. It has a wide lineup from Junmai sake to Daiginjo, achieving high quality in each price range. Characterized by a balanced taste and a character as a meal sake that nestles up to meals, it is enjoyed in various scenes from daily dining tables to special seats. As a brand that embodies the basics of sake brewing at Choryo Sake Brewery, it is a reliable sake where the skills and tradition of the brewery are condensed.

Harushika is the representative brand of Imanishi Seibei Shoten, originating from the legend that the gods of Kasuga came riding on a deer. Since its founding in 1884, it has been known as the ultimate dry sake created by traditional techniques under the manufacturing philosophy of "polishing rice, polishing water, polishing skills, and polishing the heart". Junmai Chokarakuchi (Extra Dry) has a crisp dry taste while retaining umami, a taste typical of Harushika that does not smell of alcohol. Junmai Ginjo has a refreshing taste with a fruity aroma and acidity, and Daiginjo features a gentle aroma and a dignified sharpness. It can be enjoyed in all temperature ranges from cold to hot sake, and is exported to and loved in more than 10 countries around the world. It is a famous brewery that conveys to the present the traditional techniques established in Nara, such as fermentation using old-fashioned wooden barrels.

Hoshuku is the representative brand of Nara Toyosawa Sake Brewery, inheriting the tradition since its founding in 1868. Daiginjo Hoshuku is a rich and flavorful Daiginjo that maximizes the umami of rice by polishing Yamada Nishiki to 35% and fermenting it at low temperature for a long time, and has won the Gold Prize at the Annual Japan Sake Awards 16 times as of 2023. It is a brand that collects the best of the technology of the brewery, which is dedicated to handmade sake brewing and where 80% of the sake produced is occupied by specially designated sake of Junmai sake or higher. Developing a diverse lineup such as Junmai sake, Ginjo Shinshu Arabashiri, and Nigori sake, each boasting high quality.

"Shojo" is a representative brand of Kitamura Sake Brewery derived from the sake-loving sprite "Shojo", a legendary Chinese animal also known as a Noh play program. It embodies the wish to be a sake that brings joy and happiness to the drinker, like the Shojo who possesses a sake jar said to be "inexhaustible no matter how much you draw". Rooted in the climate of Yoshino, it is characterized by a mellow and savory taste, and is familiar as a sake for festive days.

"Miyokiku" is a representative brand that carries the tradition since the founding of Kita Sake Brewery, and is a local sake deeply rooted in the lives of the people of local Kashihara. In recent years, they have worked on reproducing the traditional manufacturing method "Mizumoto (Bodaimoto)" originating in Nara, reviving the technology of about 800 years ago to the present. It is characterized by a powerful yet profound taste that harmonizes rich umami, complex acidity, and minerality unique to Mizumoto brewing. This sake, which is packed with the climate and history of Nara, such as using "Yamanokami yeast" related to Omiwa Shrine, goes well with local dishes such as Asuka Nabe and ethnic dishes, allowing you to enjoy a wide range of pairings.

"Goshin" is a brand name that combines the character "Shin" (God), which is said to have been offered to gods since ancient times, and the character "Go" of Gojo City in a good rhythm, and is the representative brand of Gojo Sake Brewery that has been sold since its founding. Using subsoil water from the Mt. Kongo system and rice grown without chemical fertilizers by local contract farmers, it is carefully brewed by traditional hand-making of the Tajima school. A wide lineup such as Junmai sake, Tokubetsu Junmai sake, and Junmai Daiginjo is developed, and each boasts high quality. It is so familiar in the local Gojo City that it is said that "there is no shop in Gojo without Goshin", and is characterized by a taste where you can firmly feel the umami of rice while being light and dry. As a dining sake that accompanies meals, it has a depth that can be enjoyed in a wide range of temperature zones from cold sake to hot sake, and is a brand that has walked with the local food culture.

"Umenoyado" is a historic brand representing Umenoyado Sake Brewery. The elegant name "Inn of Plum" comes from an old plum tree about 300 years old in the brewery's garden and the sight of bush warblers flying in and singing happily on its branches. Characterized by a mellow aroma and mild taste, it is brewed while protecting the tradition of handmade sake. It has been loved for a long time as local sake of Nara and is synonymous with high-quality sake.

"Yatagarasu" is a representative brand of Kitaoka Honten derived from the guiding divine bird "Yatagarasu" appearing in Japanese mythology. From the legend that it guided Emperor Jimmu from Kumano to Yamato, it is considered a symbol of victory and success. With a sake quality that cherishes the umami of rice and sharpness through traditional brewing, it has been loved for a long time as a sake to accompany food. They have a wide lineup from Junmai sake to Daiginjo, and it is a brand that makes you feel the history and romance of Yoshino.

"Yoshinosugi no Taruzake" is the founding brand of Choryo Sake Brewery and is a historic brand released in 1964 as Japan's first bottled taru-sake. It is aged in barrels made of Yoshino cedar from Nara Prefecture over 80 years old, which is considered the best for sake barrels, and the refreshing scent of cedar and the unique richness and umami are exquisitely harmonized. The founder, Teiichi Iida, developed it aiming for taru-sake that feels "quiet and peaceful like the flow of the Yoshino River", and it has captured people's hearts for nearly 60 years. Using no nails or tacks, sweet sake is aged for a certain period in cedar barrels made with craftsmanship, and bottled by identifying the timing when astringency changes to umami through tasting. It is a clear taru-sake where not only the scent of cedar but also the extract and astringency of cedar are moderately harmonized, and as a brand indispensable for celebrations and special days, it is one of the sakes representing Nara.

"Kankiko" is the flagship brand of Sawada Sake Brewery, developed by the fifth generation Sadako Sawada and the master brewer Chiso Iguchi. It has received high praise, including winning the Gold Prize at the National New Sake Appraisal in 1988 (Showa 63). Since resuming in-house brewing in 2019, the Junmai Ginjo "Chiisana Yorokobi" has won the Gold Medal at the "International Wine Challenge" and the Grand Gold Medal at the "Fine Sake Awards", boasting numerous awards at domestic and international competitions. Characterized by a balance of rich umami and deep sweetness, the Junmai Ginjo sake using 100% Yamada Nishiki from Hyogo Prefecture maximizes the umami of rice. As a brand that fuses tradition and innovation created by the passion and careful brewing of young brewers, it symbolizes Sawada Sake Brewery in a new era.

"Tanzan" is the main brand of Nishiuchi Sake Brewery since its founding, and was named after Tanzan Shrine where the brewery is located. It is a symbolic brand of the brewery that continues to challenge innovative sake brewing such as Kijoshu while protecting the tradition that has continued since the early Meiji period. The representative work "Tanzan Kijoshu" is brewed with a luxurious method using sake instead of brewing water, and is characterized by a taste like dessert wine where rich sweetness and moderate acidity harmonize. Sake brewed using the rich nature and high-quality water of Tonomine and carefully selected rice boasts a wide lineup from refreshing dry to extremely sweet. It is highly evaluated internationally, such as having a history of winning at IWC, and is a brand filled with the pride of Nishiuchi Sake Brewery, delivering the history and climate of Nara and Sakurai in a bottle.

Kuromatsu Inaten is the representative brand of Inada Sake Brewery and has long been loved by residents as local sake of Tenri. Daiginjo Kuromatsu Inaten has received high praise, including winning the Gold Prize at the 2019 Annual Japan Sake Awards. It is a brand that embodies the philosophy of Inada Sake Brewery, which aims for local sake as the ultimate sake to enjoy with food, focusing on local water, local rice, and local people. Brewed carefully with traditional methods using famous water of Tenri City and carefully selected sake rice. It features a dry taste that does not interfere with the taste of food, goes perfectly with it, and has a depth that can be enjoyed in a wide range of temperatures from cold sake to hot sake.

"Amairo" is a brand derived from the pillow word "Amairo" in Waka poetry, imaging the beautiful nature and colors also sung in the Manyoshu. It is a dessert sake-like sake that achieves rich sweetness and deep richness by the "re-brewing" method, where sake is used instead of normal brewing water. You can enjoy a luxurious taste where natural sweetness and acidity harmonize.

Imanishi is a brand named after the brewery name of Imanishi Sake Brewery, and is a limited product whose production volume is about 5% of the total. Using traditional sake rice such as Omachi and Asahi rice from the Akaiwa district of Okayama Prefecture, it is characterized by a plump sweetness different from "Mimurosugi" which has a silky smooth mouthfeel and sophisticated taste. It has a slightly milky nuance, and while it has plenty of umami, it has a good sharp finish and a taste that you will not get tired of drinking. Using underground water from Mt. Miwa, under the concept of "Drinking Miwa", they practice sake brewing with rice grown on the same water vein as the brewing water. Imanishi Sake Brewery, which has a history of over 360 years since its founding in 1660, is a special brand that expresses pride and responsibility for sake brewing by bearing the name of the brewery. As a special agent or local limited distribution, it is a luxurious bottle carefully brewed in small quantities, and plays an important part in the product lineup showing the technical capabilities of Imanishi Sake Brewery alongside "Mimurosugi" (kanji and hiragana). Brewed in Miwa, where the god of sake resides, it is a brand where terroir and tradition bear fruit, and you can enjoy the individuality unique to Imanishi Sake Brewery.

Yamatsuru is the representative brand of Nakamoto Sake Brewery, and is pure rice sake brewed by a brewery with a history of about 300 years at the foot of Mt. Ikoma. All sake is brewed according to the standard of Ginjo sake, and they thoroughly use rice of 3rd grade or higher, rice polishing ratio of 60% or less, and low-temperature fermentation. It features a taste that allows you to enjoy the unique umami of sake while being refreshing, and has an elegant aroma and deep taste. Junmai Daiginjo Premium has an exquisite matching with dishes and is ideal for sake during meals. Manufactured with a focus on human manual work, the natural water of the Ikoma mountain range and the clear air that nurtures yeast become one, creating a natural and mellow taste.

"Manjo" is a brand with an auspicious name meaning "Ten thousand harvests", wishing for abundant harvests and prosperity. It evokes a rich harvest of rice ears and is suitable for celebrations and gifts. Thanks to Nakatani Sake Brewery's technology, it is characterized by a rich taste where you can firmly feel the umami of rice. Focusing on Junmai sake, the plump taste inherent in rice and the satisfying mouthfeel are attractive. It expresses the goodness of traditional sake connected with the rice farming culture of Yamatokoriyama.

"Shinomine" is a brand representing Chiyo Sake Brewery, a sake limited to special contract stores brewed carefully in small quantities. The brand name "Shinomine" comes from "peak of dwarf bamboo" in the Katsuragi mountain range, expressing a deep connection with the Katsuragi mountains towering behind the brewery. Focusing on the "Rokumaru" series (rice polishing ratio 60%), they use diverse sake rice such as Yamada Nishiki, Omachi, Aiyama, and Akitsuho properly, maximizing the individuality of each rice. The charm is the fresh and sharp taste unique to unfiltered raw undiluted sake and the goodness of balance where you can firmly feel the umami of rice.

Chikufu Manyo is one of the brands of Nakamoto Sake Brewery, and is a brand name imagining the Manyo culture of Nara and the refreshingness of bamboo. Nakamoto Sake Brewery has a history of about 300 years since its founding in 1727, and adhering to the motto of "One White, Two Breweries, Three Toji," they consider sake brewing with high-polished raw rice, good breweries and equipment, and excellent skills to be the best. Since 2005, it has become a brewery that carefully brews only pure rice sake, and more than 99% is brewed according to Ginjo standards. Chikufu Manyo is also brewed as pure rice sake with natural water from the Ikoma mountain range and traditional manufacturing methods, and features a taste that expresses the history and climate of Nara.

Kurabito no Uta is a special pure rice sake from Nakamoto Sake Brewery, and is a brand that expresses the thoughts and skills of the brewers involved in sake brewing like a poem. It features a gentle mouthfeel and a very clean taste, followed by a solid umami after a silky smooth texture. It is carefully brewed using Yamada Nishiki as raw rice with a rice polishing ratio of 60% and Association No. 1001 yeast. Special versions such as unfiltered raw sake Shizukushibori and Arabashiri are also released, and it is a brand that embodies the heart of sake brewing of Nakamoto Sake Brewery, filled with the skills and passion of the brewers.

Saburo is a pure rice sake brewed by Nakamoto Sake Brewery, and is a brand derived from the main building of the brewery, "Sahoro". Sahoro is named after the building built in the residence of Prince Nagayao, the royal prime minister and minister of the left in the Nara period, and has a deep connection with the history of Nara. Nakamoto Sake Brewery is also working on historical sake brewing, such as restoring "Kinki no Koganeshu Nagayao" based on wooden strips excavated from the ruins of the Nagayao residence, and Saburo is also a brand that inherits that tradition. Carefully brewed as pure rice sake in Nara, it features a taste that makes you feel historical romance.

Kicho is the representative brand of Ueda Sake Brewery, filled with the wish that "happy things will continue for a long time," and is brewed by a brewery with a history of over 400 years in Nara, the birthplace of sake. Using underground water said to be the famous water of Ikoma City, high-quality Yamada Nishiki, and Nara Prefecture's original sake rice "Tsuyuhakaze," it is brewed with the motto "Cherishing ancient styles and exploring modern styles." They are thoroughly particular about the rice polishing ratio, polishing Daiginjo to 50% and Ginjo sake to 60% to maximize the Ginjo aroma. It features a slightly dry taste with a gorgeous aroma and deep flavor. They also develop sweet pure rice sake made with the traditional brewing method of 500 years ago called Bodaimoto.

Ikoma Hozan is a representative brand of Ueda Sake Brewery, and is a Junmai Daiginjo brewed by a brewery with a history of over 400 years at the foot of Mt. Ikoma. It features a sake quality with strong umami and rich aroma and flavor that can be enjoyed throughout the mouth, using underground water from Mt. Ikoma pumped from a well inside the brewery. This water subtly affects the taste, resulting in a one-of-a-kind sake. Toji Isao Ikeda, who inherited the skills of "Modern Master Craftsman" Sadao Yamane, harmonizes tradition and modern technology to create sake with a mellow aroma and elegant taste. It is a brand that brings together the best of Ueda Sake Brewery's technology, where the famous water of Ikoma and high-quality rice harmonize beautifully.

Ikomayama is one of Ueda Sake Brewery's brands, a sake brewed in the blessed climate and environment backed by Mt. Ikoma. Ueda Sake Brewery continues to brew mainly three brands: Ikoma Hozan, Seicho, and Kicho, and Ikomayama is properly brewed using Ikoma's underground water and sake rice such as Yamada Nishiki and Tsuyuhakaze. Using Ikoma's underground water, which has been praised as famous water since ancient times, as brewing water, the sake quality carefully brewed with traditional techniques embodies the climate of Ikoma. Offered at a slightly more accessible price point than Ikoma Hozan, it is a brand that can be enjoyed from daily dining tables to special occasions.

Seicho is one of Ueda Sake Brewery's brands, named from the desire to be "the leader of Ikoma," and contains attachment and pride for the Ikoma region. Ueda Sake Brewery is a brewery that has continued for over 400 years and 18 generations since the first Sohei Ueda, and continues to brew three brands: Ikoma Hozan, Seicho, and Kicho under the blessed climate and environment backed by Mt. Ikoma. Using Ikoma's underground water and sake rice such as Yamada Nishiki and Tsuyuhakaze, it is brewed with an attitude of exploring modern styles while cherishing ancient styles. Developing various types such as Honjozo, it features a refreshing taste and is a brand that embodies sake brewing rooted in the local community.