Sake Brands
in Nara

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.

Shisozake is a liqueur using perilla (shiso) brewed by Imanishi Seibei Shoten, a rare brand that adds the flavor of perilla to sake. Developed as one of the Harushika brands, it features a refreshing aroma and unique flavor of perilla. Imanishi Seibei Shoten, located in "Naramachi" of Nara, manufactures not only sake but also various liqueurs, and Shisozake is one of its representative products. It is a brand that combines tradition and innovation, which can be enjoyed as an aperitif or dessert wine, and can also be expected to have the health benefits of perilla.

Yamatohime is a brand brewed by Imanishi Seibei Shoten, named after Yamatohime-no-mikoto who appears in Japanese mythology. Yamatohime-no-mikoto is an imperial princess said to have founded Ise Jingu Shrine dedicated to Amaterasu Omikami, embodying the history and mythology of Nara. The Imanishi family has a history of brewing sake to offer to gods as priests of Kasuga Taisha Shrine for generations, and the brand name Yamatohime conveys that sacred sake brewing tradition to the present. Featuring a dignified taste and elegant aroma, it is developed as a brand that makes you feel the historical romance of Nara.

Jimyoshu is a brand brewed by Imanishi Seibei Shoten, and "Jimyo" comes from a Buddhist term meaning "subtle goodness that cannot be expressed in words". Developed as Hakuteki Jimyoshu Junmai Ginjo, it has received high praise, such as winning the Grand Gold Medal at the Fine Sake Awards Japan in 2014. Featuring a balance of gentle aroma and delicate taste, it is a brand that pursues a subtle deliciousness that cannot be expressed in words. As a Junmai Ginjo collecting the best of Imanishi Seibei Shoten's technology, its profound taste is supported by enthusiasts.

Mujohai is the representative brand of Nara Toyosawa Sake Brewery, named in 1995 by Professor Emeritus Takeo Koizumi of Tokyo University of Agriculture as "I was thinking of naming it if I could meet an unsurpassed sake". It has a refreshing mouthfeel and goes well with any dish, and is also recommended for Chinese and French cuisine. The raw rice is Yamada Nishiki, the polishing ratio is 60%, the alcohol content is 15%, the sake meter value is +3 dry, the acidity is 1.4, and the association No. 1801 yeast is used. Since its founding in 1868, it has been dedicated to handmade sake brewing with almost no mechanization, and it is a brand that is the fruit of the technology of the brewery where 80% of the sake produced is occupied by specially designated sake of Junmai sake or higher.

Gisuke is a limited distribution brand of Nara Toyosawa Sake Brewery derived from the founder's name "Toyosawa Gisuke", producing unfiltered, undiluted raw sake fermented at low temperature in small batches. Developed as a brand distinct from Hoshuku, it features a smart taste with a core that accompanies meals. It is a brand containing the technology of Nara Toyosawa Sake Brewery, which is dedicated to handmade sake brewing, and respect for the founder, and the rarity that can only be obtained at special agents is also attractive. While cherishing traditional handmade techniques, the sake carefully brewed by small batches is designed with an emphasis on compatibility with meals.

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.

Kisenju Kitcho is a Junmai Ginjo released by Nara Toyosawa Sake Brewery in 1984, born in response to the customers' request for "more polished sake" following the success of the Junmai sake "Kisenju". Brewed under the concept of "sticking to each grain and drop, elegant sophistication and umami", it constitutes the main brand of Nara Toyosawa Sake Brewery together with Daiginjo "Hoshuku" and Junmai Ginjo "Mujohai". It is a brand created by the technology of the brewery dedicated to handmade sake brewing and the attitude of responding to the voice of customers, characterized by the balance of sophisticated taste and umami of rice.

Miyakohime is a traditional brand of Masuda Sake Brewery, derived from "Miyakohime", the mother of Emperor Shomu who built the Great Buddha, and features an elegant and pure taste inspired by the noble princess of the ancient capital. Masuda Sake Brewery, founded in the 2nd year of Kan'ei (1625) and having a history of about 350 years, draws underground water from the Kongo mountain range for about 1km and uses it as brewing water, brewing with water suitable for slightly soft water brewing. Honjozo alkaline sake is alkaline and contains high calcium, featuring a mellow taste. Located at the intersection of the old Ise Kaido and the Yamanobe no Michi mentioned in the Man'yōshū, it is a brand that embodies the history and tradition of Nara.

Shin'in is a limited distribution brand of Masuda Sake Brewery, and has a name meaning "indescribable, excellent charm". It is a brand carefully brewed in small quantities, developed entirely as Junmai sake, pursuing the powerful umami typical of Nara sake. Designed as a sake to be enjoyed with meals, it features a gentle and subdued aroma with a scent of koji, a soft mouthfeel, and a light and sharp drinking quality. Despite the high sake meter value, the plumpness and sweetness derived from rice remain, and the smooth aftertaste is attractive. Using underground water from the Kongo mountain range and sake rice such as Yamada Nishiki, it is a brand created by the technology of the brewery with a history of about 350 years.

Inenohana is a new limited distribution series that revived the brand name dating back to the founding of Inada Sake Brewery, and has been developed since 2020. The label drawn by ink wash painter Takako Imatani expresses the flavor of the sake, and its rarity, available only at special agents, is attractive. It is a brand that embodies the origin of Inada Sake Brewery, which has been aiming for local sake as the ultimate sake to enjoy with food, focusing on local water, local rice, and local people in the rich natural environment of Tenri City since its founding in 1877. Located in the middle of the Tenri Hondori Shopping Street leading from JR/Kintetsu Tenri Station, it reflects the attitude of aiming to be an open sake brewery that is easy for passersby to drop by.

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.

Himuro no Sato is a Junmai sake made from 100% sake rice "Gin no Sato" from Tenri City, and is a brand brewed in cooperation with farmers under the theme of sake brewing rooted more in the community. It features a dry taste that does not interfere with the taste of food and goes perfectly with it. The brand name is connected to the place name Himuro in Tenri City and the ancient Himuro belief, reflecting the history and culture of the region in the sake. It is one of the brands that most embodies the philosophy of Inada Sake Brewery, which focuses on local water, local rice, and local people, and promotes local production for local consumption, practicing sake brewing that contributes to regional promotion.

Hakutei is a brand that was brewed by Miyazaki Sake Brewery, and the brand name is derived from Hakutei Shrine in Nagara-cho, Tenri City, where the brewery was formerly located. Miyazaki Sake Brewery was founded in the early Meiji period and was located in Tambaichi-cho, Tenri City, but ceased operations around 2013. The store and main building were registered as a National Registered Tangible Cultural Property on April 28, 2010, and are preserved as a valuable heritage of sake brewing architecture of the Meiji period. Hakutei was loved locally as a brand with a deep connection to the local shrine, but it is not currently produced. It is a brand that conveys the memory of sake brewing in the historic land of Tenri to the present day.

Chohei is a brand that was brewed by Tayama Sake Brewery Limited Partnership in Murou-ku, Uda City. Tayama Sake Brewery has currently suspended its own sake brewing and operates as a retail store selling sake from other breweries in Nara that it has long partnered with, under the name "Yamato no Irodori". The brand name Chohei is thought to be derived from a person's name, and it was loved as local sake in the historic area of Murou. Although it is not currently produced, it is one of the brands that conveys the history of sake brewing in Murou, Uda City to the present day.

Murou Roman is a brand that was brewed by Tayama Sake Brewery Limited Partnership in Murou-ku, Uda City, and is a brand name that expresses the historical romance of the land of Murou, blessed with beautiful nature and Murou-ji Temple, which has continued since the Muromachi period. Tayama Sake Brewery has currently suspended its own sake brewing and operates as a retail store selling sake from other breweries in Nara under the name "Yamato no Irodori". Murou Roman was loved by locals and tourists as a brand that reflected the charm of the land of Murou in sake. Although it is not currently produced, it is remembered as a brand that conveys the history and culture of Murou.

KURAMOTO is a challenging brand launched by Kuramoto Sake Brewery in 2018, pursuing a "new standard" suitable for the present while respecting the history and tradition of Nara sake. It features refreshing aromas reminiscent of lychee, muscat, and grapefruit, expressing a "green" scent like Sauvignon Blanc in sake. It is a brand limited to special agents handled by the next-generation brewery owner, pursuing new flavors beyond the framework of traditional sake, and features a modern approach leading to wine and craft beer. In the rich natural environment of the Yamato Plateau, they are practicing quality-oriented sake brewing with small-scale production of about 70 koku per year.

Kingaku is a traditional brand brewed by Kuramoto Sake Brewery for generations, and was named because the distant peaks shining golden when clouds trail on the surrounding mountains and light shines through the gaps in the clouds become "Golden Mountains". Located in the mountainous area of the Yamato Plateau in Tsugehayama-cho, Nara City, Nara Prefecture, this is local sake brewed with traditional methods using spring water from Mt. Yokotsu as brewing water. It is sake that the Kuramoto family has continued to brew rooted in the community, and embodies the typical taste of Nara sake as a reliable lineup mainly drunk by locals. They continue to practice quality-oriented sake brewing with a small-scale production of about 70 koku per year.

Komoriku no Sato is a brand of Kuramoto Sake Brewery, and "Komoriku" is derived from "Komoriku no Hatsuse" or "Komoriku no Hatsuse", which are pillow words for Nara, expressing the nature of the land surrounded by the rich nature of the Yamato Plateau. Located in the mountainous area of Tsugehayama-cho, Nara City, Nara Prefecture, it is brewed using locally produced sake rice and spring water from Mt. Yokotsu in the natural environment of the Yamato Plateau at an altitude of 330 meters. Brewed by Kuramoto Sake Brewery, which produces about 70 koku per year on a small scale, it is a brand that reflects the local climate and history in sake, and features a taste that makes you feel the tranquility and richness of the mountain village.

Morohaku is a brand that was brewed by Nishida Sake Brewery, and is a historic brand name derived from "Nanto Morohaku", which has long been known as a famous sake of Nara. Nishida Sake Brewery was located in Tsuge-Tomoda-cho, Nara City, but has currently suspended operations. "Morohaku" is a brewing method that uses polished rice for both koji rice and kake rice, and is a high-quality sake brewing technique established in Nara during the Muromachi period. "Morohaku", which bears that name, was loved as a brand that inherited the tradition of historic Nara sake. Although it is not currently produced, it is remembered as a brand that conveys the history of sake brewing.