Sake Brands
in Okayama

Kiwamihijiri is the flagship brand of Miyashita Shuzo, combining "mastery" and "sacredness" to aim for the highest quality sake. The name embodies a strong ambition to refine brewing techniques and spirituality to the limit, aiming for a sake that reaches a sacred realm. Brewed with Okayama's "Omachi rice" and Asahi River groundwater, it features a rich and full-bodied taste. Thanks to Bitchu Toji techniques, one can enjoy the plump umami unique to Omachi rice and a deep finish, making it highly acclaimed for pairing with Okayama cuisine and rich dishes.

Sake Hitosuji is the flagship brand of Toshimori Shuzo, embodying the philosophy of "sincerely facing the task of sake brewing." The name reflects the passion of the Toji and workers who have dedicated their lives solely to brewing with 100% "Omachi rice." It is characterized by a mellow taste with plump umami and deep afterglow crafted with traditional Bitchu Toji techniques. With well-balanced acidity and sweetness, it is highly regarded as a food-pairing sake for Okayama's regional dishes.

Ishichi is a traditional brand of Kumaya Shuzo, a historic sake named after the founder or successive proprietors. The name carries the tradition of sake brewing passed down through generations and the wish to convey the founding spirit to the modern era. Brewed with Okayama's Omachi rice and Takahashi River groundwater using Bitchu Toji techniques, it features a rich and full-bodied flavor. The traditional methods bring out the plump umami characteristic of Omachi rice with a deep finish, making it a cherished food-pairing sake for Kurashiki's local cuisine.

Sanko Masamune is the flagship brand of Sanko Masamune Co., Ltd., founded in 1913, with a name combining "Sanko" (three lights of sun, moon, and stars) and "Masamune" (authentic sake). The founder, Jugoro Miyata, has an "American Dream" story—after going to America and succeeding in strawberry farming, he returned to Japan to start a sake brewing business. The strawberry trademark traces back to this history. Leveraging the pure water and cool climate of the Chūgoku Mountains in Tessai-chō, Niimi City, the brewery continues to uphold traditional brewing methods. Characterized by a clean palate balanced with rice umami, it is the taste of a venerable brewery that has continued community-rooted brewing for over a century.

Kihei is the flagship brand of Hiraki Shuzo, a sake named after founder Kihei Totsuka. Originating from Kihei Totsuka, who started sake brewing from his rice trade in Kakegawa (former Totomi Province), Shizuoka, the "Kihei" brand has been cultivated in Okayama since all production was consolidated in Kamogata-chō. Under the concept of "sake that tastes great with meals," it aims for a gentle, never-tiring flavor. Using Okayama-grown Omachi and Akebono rice with Yotsu-yama granite underground water, modern equipment and traditional techniques are blended to create an approachable flavor for sake beginners. Boasting top-class production volume in Okayama Prefecture, it is a brand beloved by the region.

Kamikokoro is a special series launched by Kamikokoro Shuzo to commemorate their 100th anniversary, embodying second-generation Matsusaburo's wish to "brew sake with purity of body and spirit." Using different kanji with the same reading as "Kamikokoro," it is developed as a sake for a new era. Characterized by sake-making that incorporates modern sensibilities while preserving traditional techniques in Yorishima, the birthplace of Bitchu Toji. With a lineup centered on junmai ginjo, it offers an excellent balance of gorgeous aromas and rice umami, popular for special occasions and gifts. It is a sake symbolizing a new era, fusing the terroir of Yorishima with a century of technique.

Sanzen is a sake brewed by Kikuchi Shuzo in Tamashima, Kurashiki, with a brand name meaning 'brilliantly shining.' While preserving traditional sake-making in the Tamashima area, the brewery carefully crafts its sake utilizing the techniques of Bitchu toji master brewers. Using rice nurtured in the warm climate near the Seto Inland Sea and high-quality local water, the sake is finished with a gentle, easy-to-drink flavor. As a brand cherished by locals, it pairs well with Seto Inland Sea seafood and regional cuisine, and can be widely enjoyed from everyday meals to special occasions.

Taiten Shiragiku is the flagship brand brewed by Shiragiku Shuzo in Nariwa-cho, Takahashi City, named with the characters 'Taiten' (Grand Ceremony) when it won an excellence award at the National Sake Competition in 1928 to commemorate Emperor Showa's enthronement. With a history dating back to 1886, it is brewed using 100% Okayama rice and Nariwa River groundwater with traditional Bitchu Toji techniques. Characterized by pleasant aromas, a soft mouthfeel, rice umami, and a well-balanced crisp finish. The dry Daiginjo has won multiple awards at the National New Sake Competition, praised for its refined taste. An elegant sake nurtured by the terroir of Takahashi and over a century of brewing mastery.

Kamikokoro is the main brand of Kamikokoro Shuzo, a flagship sake named by second-generation Matsusaburo using kanji with the same reading as "Kamikokoro" with the wish to "brew sake with purity of body and spirit." Brewed in Yorishima-cho, Asakuchi City, the birthplace of Bitchu Toji, preserving traditional techniques for over a century. Using high-quality water from Yorishima and Okayama-grown rice, carefully brewed with Bitchu Toji techniques, it features a gentle aroma and well-balanced flavor. With a broad lineup from daiginjo to junmai, it values flavors that complement regional food culture. Pairing well with Seto Inland Sea seafood, it is a brand enjoyable from everyday dining to special occasions.

Ran no Homare is the flagship brand brewed by Yamanari Shuzo since its founding in 1804, a distinguished sake named by the Confucian scholar Sakatani Roro from the Analects expression 'Shutsuran no Homare' (the honor of surpassing one's master). The name embodies the teaching that a disciple surpassing their master brings honor to the teacher, reflecting the deep historical ties of this brewery with Shibusawa Eiichi. Brewed using underground water from the Oda River (medium-hard water) that springs in Yoshii-cho, Ibara City, it is crafted through cold brewing from January to March using traditional Bitchu toji techniques. Using rare traditional Japanese iron kettles (wagama) to steam rice, they create ideal 'dry steam' that brings out the natural umami of the rice. The daiginjo with 40% rice polishing has won awards at the National New Sake Competition, and the Josen received an Excellence Award in the warm sake category, showcasing the deep versatility of flavors enjoyable both chilled and warmed.

Chikurin is a premium brand by Marumoto Shuzo, a sake using 100% self-cultivated rice distributed exclusively through contracted stores. The brewery began growing its own rice, featuring consistent quality control from raw materials by milling their own organically and specially cultivated sake rice. It harmonizes a crisp, dignified flavor reminiscent of a straight bamboo grove with the deep umami unique to organically grown rice. This brand embodies the technology and philosophy of a brewery with domestic and international organic certifications, a rare sake handled only at specialty sake shops nationwide. Brewed in a historic facility designated as a Registered Tangible Cultural Property, the first in Okayama Prefecture, it offers a refined and elegant taste.

Mannenyuki is the flagship brand of Morita Shuzo, expressing the purity and pristine beauty of snow that never melts. The name embodies the wish to be a sake that is eternally pure, like perennial snow remaining on high mountains. Brewed with Okayama's Omachi rice and Takahashi River groundwater using Bitchu Toji techniques, it features a light and crisp taste with a solid rice umami. With a pure, clear palate like snow and well-balanced acidity, it is cherished as a brand evoking the elegance of Kurashiki's Bikan Historical Quarter.

Sakura Muromachi is the flagship brand of Muromachi Shuzo, expressing the beauty of cherry blossoms and the cultural refinement of the Muromachi period. The name embodies the wish to be a sake that is beautiful and gorgeous like cherry blossoms and evokes the elegance of the Muromachi period. Brewed with Okayama's "Omachi Rice," Yoshii River groundwater, and Bitchu Toji techniques, it features a gorgeous aroma and elegant taste. With an elegant and delicate quality like cherry blossoms and well-balanced acidity, it is cherished as a brand expressing the Akaiwa terroir.

Gozenshu is the flagship brand that Tsuji Honten has been brewing since 1804 in Katsuyama, Maniwa City, known as a local sake made with Okayama-grown Omachi rice. In the historic castle town of Katsuyama along the Izumo Highway, they have maintained traditional sake-making for over two centuries. Leveraging their proximity to the birthplace of Omachi rice, their brewing deeply understands this rare sake rice's characteristics. With a range from Junmai Daiginjo to Kimoto Junmai, it offers the soft umami and complex flavors unique to Omachi rice. A brand that conveys the history of Okayama sake-making alongside Katsuyama's traditional townscape.

ORIGIN is an innovative brand brewed jointly by Okayama ZARU. Under the concept of "Source," it uses water from the headwaters of the Takahashi River, Okayama's "mother river," as part of its brewing water. Brewed individually by five breweries (Morita Shuzo, Kumaya Shuzo, Juuhachisakari Shuzo, Sankan Shuzo, and Yoikigen), its appeal lies in its diversity, where each brewery expresses its own individuality while following the same concept. Using Okayama's "Omachi rice" and blending the traditional techniques of Bitchu Toji with the new sensibilities of young brewers, it aims for a well-balanced sake quality that is fresh yet allows the rich umami of the rice to be firmly felt.

Satsuki Kokoro is the flagship brand of Manzai Shuzo, a sake that expresses the seasonality and natural environment of Okayama. The name "Satsuki" (May) symbolizes the season of fresh greenery, representing a refreshing taste and a sake brewed thoughtfully with heart. Using Okayama's premium "Omachi rice" and brewed with the water of the Asahi River, it is characterized by a light quality that still allows for rich umami. Crafted with traditional Bitchu Toji techniques, it offers a clean, light mouthfeel and is enjoyed as a food-pairing sake for local cuisine.

Kibino Ginpoo is the flagship brand of Itano Shuzojo, a sake that expresses the history of the ancient Kingdom of Kibi and the rich nature of Okayama. The name "Kibi" represents the ancient Kingdom, and "Ginpoo" symbolizes the aroma of Ginjo brewing, collectively representing the fusion of tradition and technique. Using premium sake rice and subterranean water, this Ginjo sake is carefully crafted using Bitchu Toji techniques and features a gorgeous aroma. It is widely popular as a food-pairing sake that perfectly complements local Okayama dishes and seafood from the Seto Inland Sea.

Futamo is the flagship brand of Itano Shuzohonten, a sake set against the backdrop of Okayama's history and culture. It is said to represent the two sides of things, symbolizing a well-balanced quality crafted with traditional Bitchu Toji techniques. Using premium "Omachi rice" and subterranean water, it offers a taste that is light yet delivers a solid sense of the rice's umami. With its clean mouthfeel and well-balanced acidity, it is a popular food-pairing sake for regional Okayama cuisine.

Kinojo is named after the ancient mountain fortress in Okayama, expressing historical romance and traditional culture. Using the mysterious fortress as a motif, it aims for a quality that combines strength and delicacy with Bitchu Toji techniques. It is characterized by a balanced taste of body and umami, evoking the dignity of the ancient castle and Okayama's environment.

Haruka is a brand expressing "thoughts of far-off places" and the "pursuit of brewing across time and space." The name embodies the brewery's stance of taking on new challenges while preserving tradition for the distant future. Using premium "Omachi rice," it is characterized by a delicate yet deep taste crafted with Yoshii River groundwater. It achieves a harmony between a clean mouthfeel and elegant aroma, pairing well with a wide range of dishes.

Tenkabito is a brand possessing strength and character, expressing the dignity of a ruler. It symbolizes a stately quality using "Omachi rice" and groundwater from the Yoshii River system. Characterized by a rich taste and powerful structure, it pairs well with richly seasoned dishes and meat. It is a robust label that maintains its integrity even when served warm.

Tsurunoike is the flagship brand of Kosaka Shuzo, expressing the elegant scene of a crane landing on a pristine pond. The name embodies wishes for clear water, beautiful nature, and the crane as a symbol of longevity. Using "Omachi rice" and Yoshii River groundwater, it offers a light taste with a solid sense of rice umami. With a clean mouthfeel, elegant aroma, and balanced acidity, it pairs well with Okayama cuisine and Setouchi seafood.

Jitsugetsu is the flagship brand of Komiyama Shuzo, expressing the harmony and laws of nature represented by the sun and moon. The name embodies the fundamental brewing philosophy of the cycle of day and night, the balance of yin and yang, and harmony with nature. Brewed with Okayama's "Omachi rice," Yoshii River groundwater, and traditional Bitchu Toji techniques, it features a well-balanced taste. Light yet delivering solid rice umami, its harmonious quality of contrasting elements makes it a popular food-pairing sake.

Kodai is a brand by Yamamoto Shuzo, expressing the ancient history and traditions of the Mimasaka region. The name embodies respect for the prosperity of the ancient Kingdom of Kibi and the rich historical culture of Mimasaka. Using Okayama brewing rice and pristine water from the upper Yoshii River, it features a balanced taste of richness and umami. It is cherished as a label that conveys ancient brewing traditions to the present day and evokes the terroir of Mimasaka.

Kikumusume is a brand by Yamamoto Shuzo, likened to a maiden bringing joy and happiness. The name embodies the wish to bring joy to drinkers and to be a beloved sake for a long time. Using Okayama brewing rice and pristine water from the upper Yoshii River, it features a soft mouthfeel and gentle taste. Light yet delivering solid rice umami, it is cherished as a food-pairing sake that complements Mimasaka's regional cuisine.