Sake Brands
in Okayama

Sakon is a brand by Muromachi Shuzo, derived from the name of the Sakonefu (Left Division of Inner Palace Guards) of the Heian period, or "Sakon no Sakura," an alias for cherry blossoms. The name embodies respect for historical prestige and beauty like the Sakon no Sakura at the Kyoto Imperial Palace. Brewed with Okayama's "Omachi Rice," Yoshii River groundwater, and Bitchu Toji techniques, it combines dignity and strength. Cherished as a brand offering a distinguished taste and deep finish.

Asahitsuru is the flagship brand of Asahitsuru Shuzo, an auspicious sake expressing a crane shining like the morning sun. The name embodies the elegant figure of a crane illuminated by the morning sun and wishes for longevity and prosperity. Brewed with Okayama-grown brewing-suitable rice and Yoshii River groundwater using Bitchu Toji traditional techniques, it features a well-balanced flavor. Light and crisp yet with a solid rice umami, it is cherished as a food-pairing sake that complements the local cuisine of Kumenan Town.

An is a brand by Kumaya Shuzo, expressing the serene tranquility of a hermitage in sake form. The name embodies the wish to be a sake that evokes the quiet, soothing atmosphere of a hermitage and the spirit of wabi-sabi. Brewed with Okayama's Omachi rice and Takahashi River groundwater using Bitchu Toji techniques, it features a gentle and well-balanced flavor. Cherished as a brand harmonizing a calm, contemplative character with delicate taste, perfect for quiet enjoyment.

HARE is a modern brand by Kumaya Shuzo, a sake celebrating sunny days and special occasions. The name, meaning "fine weather" in Japanese, embodies the wish to be a sake that brightens special moments. Brewed with Okayama's Omachi rice and Takahashi River groundwater, based on Bitchu Toji traditional techniques with modern sensibility, it features a contemporary flavor profile. With fresh, fruity aromas and a light, refreshing palate, it is an approachable brand that appeals to younger generations.

Tomoefuku Masamune is a traditional brand of Kumaya Shuzo, expressing the auspicious tomoe crest and the fortune-bringing quality of Masamune. The name embodies wishes for endlessly circulating happiness like the tomoe pattern and the distinguished quality of Masamune. Brewed with Okayama's Omachi rice and Takahashi River groundwater using Bitchu Toji techniques, it features a stately and dignified character. Cherished as a brand conveying powerful traditional flavors and the refined dignity befitting the Masamune name.

Tamatsukasa is the flagship brand of Shiraga Shuzo, expressing a sake that governs beautiful jewels. The name embodies the wish to govern sake as beautiful and valuable as jewels, bringing joy to those who drink it. Brewed with Okayama-grown brewing-suitable rice and Takahashi River groundwater using Bitchu Toji traditional techniques, it features a well-balanced flavor. It is cherished as a brand with jewel-like transparency and a clean, refreshing taste in harmony.

Juhachizakari is the flagship brand of Juhachizakari Shuzo, expressing the auspicious number "eighteen" and the prosperity of "zakari" (flourishing). The name carries the auspiciousness of "eighteen," where the lucky number "eight" (symbolizing expanding fortune) doubles, and the wish for thriving prosperity. Brewed with Okayama-grown Omachi rice and Takahashi River groundwater using Bitchu Toji traditional techniques, it features a rich and full-bodied flavor. Through traditional methods, it delivers the plump umami unique to Omachi rice and a deep aftertaste, cherished as a brand that pairs well with the seafood of the Kojima area.

Kotonowa is a modern brand of Juhachizakari Shuzo, expressing the circle of words and the beauty of language in sake. The name embodies the stories woven by words and the wish for sake to connect people in a circle of joy. Brewed with Okayama-grown Omachi rice and Takahashi River groundwater, based on Bitchu Toji traditional techniques with a modern sensibility, it features a contemporary flavor profile. It is cherished as a brand offering a fresh, light drinking experience and a delicate, beautiful taste like graceful words.

Tagaji is a brand of Juhachizakari Shuzo, expressing a sake that governs abundant happiness. The name embodies the wish to govern many blessings (celebrations) and to be a sake that brings happiness to those who drink it. Brewed with Okayama-grown Omachi rice and Takahashi River groundwater using Bitchu Toji traditional techniques, it features a well-balanced flavor. It is cherished as a brand with a gentle, mild character and a taste that brings a sense of happiness in harmony.

Waita is a brand of Sankan Shuzo, expressing the spirit of harmony (wa) and orderly rice paddies (ida) in sake. The name embodies the spirit of harmony and the attitude of orderly, meticulous sake brewing like well-arranged paddies. Brewed with Okayama-grown Omachi rice and Takahashi River groundwater using Bitchu Toji traditional techniques, it features a harmonious flavor. It is cherished as a brand with a gentle, well-balanced character and a sense of orderly beauty.

Sankan is a brand of Sankan Shuzo, a sake aiming for the highest quality like winning three crowns. The name embodies the wish to achieve the highest honors like horse racing's Triple Crown, and to excel in all three elements: aroma, flavor, and finish. Brewed with Okayama-grown Omachi rice and Takahashi River groundwater using Bitchu Toji traditional techniques, it features a majestic sake character. It is cherished as a brand with a powerful flavor, deep aftertaste, and a sense of triple-crown quality excellence.

Fushimizakari is the flagship brand of Ono Shuzo, an auspicious sake expressing rising wealth and beauty. The name embodies the wish for prosperity where wealth flourishes and beauty rises. Brewed with Okayama-grown brewing-suitable rice and Takahashi River groundwater using Bitchu Toji traditional techniques, it features a well-balanced flavor. Light and crisp yet with a solid rice umami, it is cherished as a food-pairing sake that complements the seafood of the Seto Inland Sea.

Takara Fuji is the flagship brand of Endo Shuzo Jo, a sake expressing the dignity and auspiciousness of Mount Fuji, a mountain of treasures. The name embodies the wish for a sake with majestic dignity like Mount Fuji and the value of a precious treasure. Brewed with Okayama-grown brewing-suitable rice and Takahashi River groundwater using Bitchu Toji traditional techniques, it features a character combining strength and elegance. It is cherished as a brand with a grand, majestic flavor like Mount Fuji and a high quality that makes one want to treasure it like a gem.

Yume Kurashiki is a brand brewed by Watanabe Shuzo Honten as the representative sake of Kurashiki, the city of white walls, made from Bitchu Akebono rice with traditional Bitchu Toji handcrafting. As the central brand of the "Kurashiki Junmai New Era," led by the junmai daiginjo "Yume Kurashiki 39" with Bizen Omachi rice polished to 39%, it features rich, fruity aromas and a clean, dry taste. Brewed with underground water from the Takahashi River and slowly pressed in a traditional wooden tank for a soft, mellow flavor. With a wide lineup from honjozo with +2 sake meter value and 1.6 acidity to the finest junmai daiginjo, it is a local sake that accompanies Kurashiki's food culture.

Mine no Homare is the flagship brand of Watanabe Shuzo Honten, named with the grand image of morning sun over Mount Fuji's foothills and wishes for business prosperity since its unification in the early Showa era. Brewed in Tsunoshima-cho, Kurashiki City, a reclaimed land from the Edo period, using underground water from the Takahashi River. Characterized by traditional flavors carefully brewed with Bitchu Toji techniques, it offers a lineup including Josen and Kasen grades. Maintaining methods passed down for five generations since the 1909 founding, with the distinctive process of aging sake to Mozart's music, it achieves a soft and gentle taste. It is a locally rooted sake that pairs well with Kurashiki's regional cuisine and Seto Inland Sea fish dishes.

Senzairaku is one of the brands brewed by Watanabe Shuzo Honten, long cherished as an auspicious brand name. As the name suggests, wishing for a thousand years of prosperity and enjoyment, it is a sake favored for celebrations and special occasions. Brewed with Bitchu Toji traditional techniques and Takahashi River underground water, it features the brewery's characteristic careful pressing with a wooden press and aging with Mozart's music. With a soft mouthfeel and harmonious flavor, it has the character of a Kurashiki local sake that accompanies regional food culture.

Yorokobi no Izumi was a local sake from Kurashiki produced by Nakata Shuzo, the flagship brand of a brewery with a long history dating back to 1773. The brand name was bestowed when the sake was presented to Emperor Showa during the Army Grand Maneuvers in October 1930, and it was cherished as an auspicious name meaning 'Spring of Joy.' Brewed in the Yobimatsu-cho area of Kurashiki, it was known as a traditionally crafted sake beloved by the local community. The brewery ceased operations in 2009 and the sake is no longer produced, but it remains an important brand in the history of sake brewing in Kurashiki.

Michitsuru was a local sake from the Tamashima area of Kurashiki produced by Michitsuru Shuzo, a sake that carried the auspicious symbolism of the crane in its brand name. Brewed in the Tamashima district of Kurashiki, the brewery was committed to sake-making rooted in the local community. The company went bankrupt in 2014 due to financial difficulties, and the brewery was demolished. The sake is no longer produced. It is recorded as a brewery that played a part in the history of sake brewing in Kurashiki, Okayama Prefecture.

Fujigiku is a sake brewed by Fujigiku Shuzo Honten in Kurosaki, Tamashima, Kurashiki, named with the aspiration of creating sake as majestic and noble as Mount Fuji. Preserving traditional sake-making that has continued since the Edo period, it is carefully brewed using rice and water from the Tamashima area. Inheriting the techniques of Bitchu toji master brewers while valuing locally rooted flavors, the brewery also maintains quality control suited to modern times. Characterized by gentle aromas and well-balanced flavors, it is cherished as a sake that complements the local food culture. It pairs well with Seto Inland Sea seafood and Okayama's regional cuisine, making it a local sake that brightens everyday dining.

Suiho is a sake brewed by Suiho Shuzo in Kurosaki, Tamashima, Kurashiki, a brand bearing the auspicious name meaning 'Treasure of Intoxication.' The brewery carries out traditional sake-making in the Tamashima area, valuing locally rooted flavors. Through careful brewing utilizing Bitchu toji techniques, the sake features gentle aromas and well-balanced flavors, aiming for an easy-drinking quality that complements everyday meals. As a brand beloved locally, it pairs well with Seto Inland Sea seafood and Okayama's regional cuisine, and is enjoyed across a wide range of occasions from family dining to banquets.

Mitaketsuru is the flagship brand brewed by Ouchi Shuzo Jo in Kasaoka City, characterized by sake brewing that brings out the inherent flavor of rice. The Bitchu Toji's dedication to taste has led to winning the Okayama Prefecture Grand Prize. Using Okayama-grown rice and preserving traditional methods, it is crafted into a medium-dry sake with a well-balanced taste. The brewery even has a vending machine on site, making it beloved by local residents. Reflecting the climate of Kasaoka facing the Seto Inland Sea, it is a mild sake that pairs well with meals.

Manatsu no Kajitsu is a summer-limited junmai ginjo muroka nama genshu brewed by Kamikokoro Shuzo, featuring a fruity flavor using Princess Michiko yeast (Tokyo University of Agriculture flower yeast PM-1). Its rare method of brewing in summer produces fresh, gorgeous aromas and refreshing acidity, creating a juicy flavor reminiscent of midsummer fruits. Brewed in Yorishima, the birthplace of Bitchu Toji, it harmonizes the rice umami unique to unfiltered nama genshu with yeast-derived fruit aromas. Ideal for enjoying chilled, it is a seasonal sake that accompanies summer dining tables and refreshes on hot days.

Bicchuryu is a daiginjo brewed by Kamikokoro Shuzo, a sake that bears the technique and tradition of Bitchu Toji in its brand name. Characterized by its distinguished flavor, brewed in Yorishima, the birthplace of Bitchu Toji, while preserving their traditions. Rich ginjo aromas and a refined, crisp palate harmonize, offering the elegant taste unique to daiginjo. As a brand embodying the pride and technique of Bitchu Toji, it carries forward the sake-making traditions of Okayama Prefecture. Favored for special occasion dining and gifts, it is a dignified sake that complements the delicate flavors of Japanese cuisine.

Shuwa Shuwa is a bottle-fermented sparkling sake by Kamikokoro Shuzo, featuring naturally fine, delicate carbonation. Rather than carbonation injection, natural effervescence from in-bottle fermentation creates an exquisite balance of Kamikokoro's characteristic sweetness and a sweet-and-sour taste reminiscent of lactic acid beverages. With a low alcohol content around 5%, it offers a refreshing flavor that is easy to drink even for sake beginners. It won the Supreme Gold in the Sparkling Sake category at the Fine Sake Awards Japan and a Silver Medal at the IWC. Pairing well with both Japanese and Western cuisine as a toast or food-pairing sake, it is a sparkling sake to be enjoyed casually.

Fuyu no Tsuki is a brand by Kamikokoro Shuzo, a sake expressing a pure, clear flavor like the moon shining in a winter's clear night sky. Carefully brewed during the kan-zukuri (cold-weather brewing) season in Yorishima, the birthplace of Bitchu Toji, it features a delicate flavor born from winter's cool climate. With a transparent aroma and a crisp palate, it pairs well with winter seasonal cuisine and hot pot dishes, and can be enjoyed at various temperatures. It is a beloved brand that cherishes seasonality, nurtured by the technique of Kamikokoro Shuzo and the terroir of Yorishima.