Sake Brands
in Nara

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.

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.

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.

Manyo Asuka is a brand brewed by Ueda Sake Brewery, a sake themed around Nara's Manyo culture and the historical romance of Asuka. Made from rice, rice koji, and brewing alcohol, it has an alcohol content of 15% and features a soft mouthfeel and light throat feel. With a refreshing and sharp taste, it is popular as a souvenir of Nara sightseeing or as a gift. It is also available as cup sake, and although it is a size that can be easily enjoyed, it is filled with the heart of Ueda Sake Brewery's sake brewing. As a product where you can easily taste the atmosphere of Yamato, the land associated with the Manyoshu, it is a brand that conveys the history and culture of Asuka and Nara through sake.

Kuragarigoe is Kikutsukasa Brewing's representative brand, a pure rice sake named after Kuragari-toge, a pass mentioned in Matsuo Basho's haiku. It features a sharp dryness, and the umami derived from rice can be firmly felt. Unfiltered with a rice polishing ratio of 60%, it has a slightly light and slightly dry taste with a pleasant acidity and aftertaste of umami. Brewed with the natural water of the Mt. Ikoma range, carefully selected sake brewing rice, and clear air coming together, it goes well with food and is recommended to be drunk warm. It is a brand filled with Kikutsukasa Brewing's particularity, cherishing old-fashioned methods such as the brewery owner and master brewer pressing all sake in a traditional wooden press.

Sakaya Tobe is the original trade name of Kikutsukasa Brewing, and is a brand crowned with a tradition that has been passed down for over 300 years since its founding in 1705. Since the first Tobe started the sake brewing business in the Oze district, which prospered as a post station connecting Osaka and Nara, Kikutsukasa Brewing has continued to protect traditional methods. Developed as Junmai Daiginjo, brewery owner and master brewer Masaru Komai personally leads the brewing, sparing no effort in high polishing, hand-making, small batch preparation, bottle warming, and refrigerator storage. Pressing all sake in traditional wooden "Fune" presses, it is a high-class brand that conveys 300 years of tradition to the present.

Ikoma is a unique sake using "Ornithine Yeast" developed by Kikutsukasa Brewing in joint research with the Nara Institute of Science and Technology and the Nara Prefecture Industrial Promotion Center. Containing ornithine equivalent to 400 clams per liter, it is rich in amino acid components expected to improve liver function. Sold as a limited distribution specially designated sake since 1998, it has a reputation for its unique taste becoming addictive. Furthermore, they also develop products using "Yamanokami Yeast" isolated from Sasayuri lilies blooming in the sacred precincts of Omiwa Shrine, and it is a brand symbolizing the innovation of Kikutsukasa Brewing, where Nara's science and technology and tradition fuse.

Kikutsukasa is the flagship brand of Kikutsukasa Brewing, embodying the tradition of the brewery with a history of over 300 years since its founding in 1705. The brewery owner himself becomes the master brewer, brewing with particularity and sparing no effort such as high polishing, hand-making, small batch preparation, bottle warming, refrigerator storage, etc., and everything is pressed in old-fashioned presses. Carefully selected sake brewing rice, natural water from the Mt. Ikoma range, and clear air that nurtures yeast come together to create a natural and mellow taste. Finished with a "dry and satisfying taste," they also develop traditional method products such as Bodaimoto Junmai. Dry with good sharpness, the straightforward taste is the characteristic of Kikutsukasa.

Haru no Sakamichi is a Junmai Daiginjo that was brewed by Kinseijozo, a brand name expressing the arrival of spring and the hope of climbing a slope. Located in Nara City, Kinseijozo was engaged in sake brewing rooted in the community with brands such as Yagyu Nishiki until it closed down in March 2008. Haru no Sakamichi, as a Junmai Daiginjo collecting the best of Kinseijozo's technology, featured a gorgeous aroma and an elegant taste. As a brand brewed in the historic land of Nara, it was loved by locals and sake lovers until the brewery closed.

Yagyu Nishiki is Kinseijozo's representative brand, named after Yagyu Village, known for its swordsmen. Kinseijozo operated traditional sake brewing in Nara City, but closed down in March 2008. As a brand embodying the pride of the region, Yagyu Nishiki reflected the history and culture of Yagyu in its sake. It was a local sake loved mainly by locals for its sake brewing utilizing the rich nature and water of Nara, but it is no longer produced now. Before closing, it played a part in the sake culture of Nara as a brand bearing the name of Yagyu.

Yamato no Seishu is a Junmai Ginjo brewed by Nara Kasugayama Sake Brewery, a brand expressing the pride and tradition of the region, crowned with the ancient name "Yamato" referring to Nara. It inherits the tradition of a sake brewery that has been operated as "Yokotaya" since before the Edo period in Shimizucho, a place with famous water at the foot of the Kasuga Primeval Forest. Using the pure water welling up in the sacred precincts of Kasuga Taisha Shrine and carefully selected sake rice, it reflects the climate of Nara in the sake. Made as a Junmai Ginjo cherishing the original umami of rice, it features a plump taste and an elegant aroma. As a local sake of Nara, it is a brand that conveys the history and culture of the ancient capital to the present.

Shohei is the representative brand of Nara Kasugayama Sake Brewery, a sake inheriting tradition since its founding in 1877. Brewed with famous water at the foot of the Kasuga Primeval Forest, it has developed as a brand representing Nara since rice merchant Zennosuke Yagi of Dojima, Osaka, inherited the business of "Yokotaya" which had continued since before the Edo period. In the Meiji era, it boasted one of the top production volumes in Nara Prefecture along with Mantsuru and Yagi Masamune. They also develop sake made with a traditional method called Bodaimoto, and continue to protect the history of sake brewing in Nara. Manufacturing a wide range of products from sake to shochu and liqueurs, unique products such as the Hanafuda Series are also popular.

Yokotaya is the original trade name of Nara Kasugayama Sake Brewery, and is a brand bearing the name of the sake brewery that had been operated in Shimizucho, a place with famous water at the foot of the Kasuga Primeval Forest, since before the Edo period. Since rice merchant Zennosuke Yagi of Dojima, Osaka, inherited the business, it was founded as Yagi Sake Brewery in 1877, and changed its name to Nara Kasugayama Sake Brewery in December 2022. The brand name Yokotaya is developed to convey the history and tradition of the brewery to the present, embodying the origin of sake brewing in the ancient capital of Nara. Sake brewed with Kasuga's famous water and traditional methods features a taste that makes you feel the historical romance of Nara.

Hakuteki is a Junmai Ginjo brewed by Imanishi Seibei Shoten, a pure brand name meaning "white drop". It features a soft aroma and a smooth taste that you never get tired of, and is finished with a polishing ratio of 60%, an alcohol content of 15%, and a sake meter value of -3, which is slightly sweet. It has received high praise, such as winning the Grand Gold Medal at the Fine Sake Awards Japan. Imanishi Seibei Shoten, founded in 1884, inherits the tradition of the Imanishi family who brewed sake to offer to the gods as priests of Kasuga Taisha Shrine, continuing to make high-quality sake in all aspects of taste, body, and aroma, and Hakuteki is also the crystallization of that technology.

Rokumei is a Junmai Ginjo brewed by Imanishi Seibei Shoten, a brand name inspired by the cry of a deer echoing in the sacred precincts of Kasuga. Deployed as a raw, undiluted sake with a polishing ratio of 55% and an alcohol content of 17%, it features a slightly gorgeous aroma, a soft mouthfeel, and a moderately sweet and fruity taste. Like the representative brand Harushika, it embodies the spirit of sake brewing of Imanishi Seibei Shoten, which originates from the legend of Kasuga Taisha Shrine and the deer. Located in "Naramachi" of Nara, it is a brand that conveys to the present the techniques of Morohaku-zukuri and Dan-jikomi established in Nara in the Muromachi period, such as fermentation using traditional wooden barrels.