Sake Brands
in Oita

Haneyama is a brand brewed by Yatsushika Shuzo that expresses the majestic nature of the Kuju mountain range. Brewed with pristine water from the mountainous region, it features a crisp dry flavor and refreshing quality. Popular as a sake to enjoy after hiking and outdoor activities, it is a sake where one can feel the blessings of nature.

Yufuin no Mori is an elegant and refined brand inspired by the tourist destination Yufuin. Sharing the same name as JR Kyushu's sightseeing train "Yufuin no Mori," it was developed as a sake to enjoy alongside travel memories. Featuring a mellow and gentle palate with an elegant aroma, it offers a taste perfect for dinner during a hot spring trip.

Yatsushika is the flagship brand of Yatsushika Shuzo, a representative sake bearing the brewery's name. Brewed with subterranean water from the Kuju mountains and carefully selected rice, it features a well-balanced umakuchi (rich) flavor. With the versatility to be enjoyed chilled or warmed, it boasts the finest pairing with local regional cuisine.

Gen is a brand brewed by Yatsushika Shuzo that expresses the purity of a water source. Like the clear streams originating from the Kuju mountains, it features a transparent flavor and refreshing finish. Pursuing a pure and unadulterated sake quality, it is a sake that cherishes the natural umami of rice.

Gincho is a seishu brand brewed by Ono Shuzo in Yufu City, Oita Prefecture, named with the wish to become a sake noticed and loved by many, like a beautiful butterfly. The brewing water uses spring water from Oike at the foot of Mount Kurodake, a rich and famous water source surrounded by primeval forest on the northern slopes of Kurodake, selected as one of Japan's 100 Best Waters. Brewed in a small family-run brewery in the mountains of Yufu City, it is crafted through meticulous handwork that is only possible with small-scale production. Featuring an elegant flavor created by the purity of famous water and traditional methods, it is a brand that embodies the philosophy of heartwarming handmade sake-making unique to a rural family brewery.

Bungo Ume is a sake brewed by Aso Honten, named after the 'Bungo Ume' plum blossom, the official flower of Oita Prefecture. As a slightly sweet josensu sake, it features a versatile flavor suited to various drinking styles — chilled, at room temperature, or warmed. Brewed amid beautiful water and verdant natural surroundings, minimizing reliance on machinery and embracing the virtues of handcrafting. As the brand name — referencing Oita Prefecture's symbolic plum blossom — suggests, it is an approachable sake embodying the regional climate and culture, beloved across a wide range of people.

Bungo Fuji is the flagship brand of Aso Honten, named after 'Bungo Fuji,' the alternative name for Mount Yufu, Oita Prefecture's iconic mountain. Mount Yufu is affectionately known as Bungo Fuji for its beautiful conical shape, and this brand has been rooted in the community bearing this name since the brewery's founding. The Junmai Ginjo offers a subtle ginjo aroma with an easy-drinking quality that reveals the delicate richness of rice, featuring gentle notes of muscat, cooked rice, and green grass with a soft sweetness. The genshu (undiluted sake) is kept at a higher alcohol content without dilution, finished with a slightly sweet, full-bodied, and robust drinking experience. Brewed amid beautiful water and deep green natural surroundings while minimizing reliance on machinery and embracing handcrafting, it is a brand that embodies the terroir of Yufu.

Murezuru is a historic brand that dates back to when the first-generation owner Tamaki Mori fell in love with the local water and began sake production. The brewery is located in Asaji-machi, Bungo-Ono City, nestled in a valley surrounded by Kyushu's representative mountains including Mount Sobo, Mount Kuju, and Mount Aso, using their blessed spring water for brewing. Originally produced as the sake "Murezuru," the brand later transitioned to shochu production, and is now carried on as an authentic barley shochu inheriting the original brand name from the founding era. As a small, family-centered brewery, they carefully craft spirits that can only be made with the spring water and natural environment of this land, characterized by shochu-making that leverages traditional sake brewing techniques. Surrounded by the rich natural environment of Kyushu's iconic mountains — Sobo, Kuju, and Aso — and nurtured by the pristine water that captivated the founder, this brand aims for a gentle, approachable character.

Tansei is a sake brand primarily brewed by Kira Shuzo, with a name that embodies the desire to brew sake with heartfelt dedication. Produced by Tansei Shurui, a company jointly established by three local breweries (Kira Shuzo, Hamashima Shuzo, and Murezuru Shuzo), the philosophy of brewing with utmost sincerity is reflected in the brand name. The signature "Tansei Rei Tokubetsu Junmai" is a crisp, dry sake that uses Yamada Nishiki rice from Fukuoka Prefecture for the koji rice and locally grown Bungo-Ono rice for the steamed rice addition. Slowly aged to achieve a clean, light, and refreshing flavor, it is rich with the natural umami of Oita-grown rice. Brewed with meticulous care in small tanks, with close attention to every step to properly draw out the rice's flavor, it delivers a light and dry profile while retaining a satisfying rice umami, making it a beloved food-pairing sake that complements any cuisine.

Yusuramomo is a junmai sake developed by Kira Shuzo, created with the aim of making a sake that even people who don't usually handle alcohol well can enjoy. It was perfected through trial and error by the brewery's owner, who has a low tolerance for alcohol, after being surprised by a sake tasted during a trip. Despite being a junmai sake, it features a fruity, wine-like acidity and sweetness, giving an impression similar to white wine. With an alcohol content set low at 6-8%, it is crafted with an approachable flavor that appeals to sake beginners and women alike. Because temperature control is extremely challenging and mass production is impossible, it is a truly handcrafted brand brewed in small batches with meticulous temperature management. Its versatility — enjoyable chilled with ice or mixed with sparkling beverages — adds to its appeal. Alongside Tansei, it serves as Kira Shuzo's flagship product, proposing a new style of sake suited to modern times.

Takakiya is the flagship brand symbolizing the revival of Hamashima Shuzo, bearing the prestigious house name of the brewery. Brewed with the concept of "a sake combining crispness and umami," it aims to be the ultimate food-pairing sake for modern dining. Characterized by well-balanced rice-derived umami and a clean, crisp finish, its gentle yet elegant fruity aroma enhances any dish. The smooth, mellow mouthfeel and elegant acidity create an exquisite balance. Using diverse self-cultivated sake rice varieties including Yamada Nishiki and Gin no Sato, and employing multiple yeasts such as Association No. 7, No. 9, Kumamoto yeast, and No. 1801, the individual character of each rice is maximized. Offering a wide lineup from Junmai Daiginjo to Tokubetsu Junmai, with seasonal releases including Hiyaoroshi, summer sake, and new sake. The Tokubetsu Junmai is particularly beloved as the brewery's signature product. Exceptionally paired with sashimi, grilled fish, and Japanese cuisine in general, it stands as an ideal food sake with remarkable versatility.

Hanataka is a premium line with strong regional character, primarily using "Oita Mitsui," a historic rice variety unique to Oita Prefecture. By reviving this legendary rice cultivated since the Meiji era, it embodies the pursuit of true local sake. Distinguished by a refreshing ginjo aroma reminiscent of ramune soda, it transitions from pleasant sweetness to comfortable acidity, with a dry finish accented by a subtle bitterness that brings everything together. Fruit-forward yet with excellent umami balance and an appealing rich body. Blending 75-80% Oita Mitsui with 20-25% Yamada Nishiki at 50-55% polishing ratio, it uses Association No. 1801 and No. 1401 yeasts to create aromatic complexity. As a brand offering a modern interpretation of traditional Oita sake flavors, it pursues refined taste while cherishing local terroir and food culture, achieving both regional identity and innovation. While satisfying on its own, it pairs beautifully with Oita regional cuisine, grilled meats, and moderately rich dishes, carrying regional pride while appealing to sake enthusiasts nationwide.

Kintaka is a historic brand carrying the glory of the Taisho era to the present, bearing the prestigious name bestowed by Kinichi Nojiro, revered as the god of the sake-brewing world. While preserving traditional flavors, it is beloved as an approachable everyday sake. Impressive with its gentle sweetness and characterized by a clean, neutral flavor without any harshness. Versatile enough to enjoy chilled or warmed, the rice umami especially blossoms when served warm. Despite being a regular-grade sake, it employs the luxurious methods of entirely handmade production and traditional fune pressing. By maintaining uncompromising craftsmanship regardless of grade, it achieves quality exceeding its price. Positioned as an everyday sake for the local market, it offers authentic local sake flavor at an affordable price. With reliable quality from traditional methods and a universally approachable taste, it continues to accompany the daily lives of local people. A versatile all-rounder for home cooking, izakaya fare, and hot pot dishes in cold weather. With the flexibility to be enjoyed at any temperature and the capacity to harmonize with any cuisine, it demonstrates the fundamental essence of sake.