Sake Brands
in Okayama

Mihotsuru was a sake brewed by Omi Shuzo in Ninazu, Maniwa City, characterized by traditional brewing using spring water from "Shiogama no Reisen," one of Japan's 100 Famous Waters. A small brewery crafted sake using traditional handmade methods in the nature-rich environment of the Ninazu Plateau in the Chugoku Mountains. The undiluted sake had a robust flavor, with a clean dry style being the mainstream. Cherished as a community-oriented brand mainly distributed in the Ninazu-Yubara area, the brewery eventually withdrew from sake production, and the business was transferred to a liquor shop in Hokkaido, where it restarted as Hakodate Jozo.

Shinro is a sake brewed by Shinro Shuzo in Konkō Town, Asakuchi City, bearing a sacred name derived from the poem "Dew of Divine Blessings" composed by a Konkō-kyō priest at the brewery's founding. Founded in Konkō Town, which has attracted pilgrims from across Japan as a temple town of Konkō-kyō since the late Edo period, the brand has continued community-rooted brewing for over a century. Centered on the sake "Shinro," the brewery also produces liqueurs such as plum wine, beloved by both pilgrims and local residents. With the history and religious culture of Konkō Town as its backdrop, it features a gentle, easy-drinking flavor that harmonizes with the local food culture.

Hohoshu is a sparkling sake brewed by Marumoto Shuzo, characterized by natural effervescence from secondary fermentation in the bottle. This historic brewery uses self-cultivated organic rice, brewing a base sake with traditional techniques and then inducing secondary fermentation after bottling to create fine, refreshing bubbles. True to its name "Hoho" (bubbles), beautiful bubbles rise when poured into a glass, offering an elegant aroma and refreshing taste. Ideal for toasts and as an aperitif, it pairs well with both Japanese and Western cuisine as a sake with a modern sensibility.

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.

Kamomidori is a local brand by Marumoto Shuzo, with a name expressing the place name Kamogata-chō and the lush green rural landscape. Cherished in Okayama Prefecture since the brewery's founding, it upholds the tradition of community-rooted sake brewing. Using rice and water nurtured in the rich natural environment of Kamogata-chō, it is crafted into a gentle, easy-drinking flavor. Marumoto Shuzo also puts effort into brewing with self-cultivated rice, and that expertise is reflected in this local brand. It is widely enjoyed from everyday dining to local banquets as the local sake of Kamogata.

EARTH SCIENCE is a modern brand by Marumoto Shuzo, a sake incorporating a scientific approach to soil, water, and rice as symbolized by its name. Leveraging Marumoto Shuzo's experience and expertise from growing their own rice, it is produced with consistent quality control from soil to brewing. By scientifically analyzing and practicing organic cultivation, special cultivation techniques, understanding rice characteristics through in-house milling, and traditional brewing methods, it pursues new possibilities for sake. With environmentally conscious brewing and innovative flavors, it is a next-generation sake that appeals to younger generations and international markets.

Kujira Masamune is a sake brewed by Hiraki Shuzo, a brand expressing a powerful and majestic flavor like a magnificent whale. Since the brewery with roots in Shizuoka Prefecture relocated to Kamogata-chō, Okayama, it has continued community-rooted brewing. Using Okayama-grown Omachi and Akebono rice, it is brewed with granite-filtered underground water from Yotsu-yama. Nurtured by the mild Setouchi climate and high-quality ingredients, it features a well-balanced, easy-drinking flavor. Long cherished locally, it is enjoyed widely from everyday meals to banquets.

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.

Shogun is a sake brewed by Hiraki Shuzo, a brand bearing a powerful and dignified name. One of the brands brewed in Kamogata-chō, Okayama, by a brewery with roots in Shizuoka, it forms part of the brand lineup alongside "Kihei" and "Shinkon." Using Okayama-grown rice and granite-filtered underground water from Yotsu-yama, it is crafted with a well-balanced flavor. Cherished locally, it is enjoyed widely from everyday dining to banquets.

Shinkon is a sake brewed by Hiraki Shuzo, bearing an auspicious name celebrating the joyful beginning of a newlywed couple. Cherished as a wedding sake, the lineup includes premium selections for wedding ceremonies. One of the brands brewed in Kamogata-chō, Okayama, by Hiraki Shuzo with roots in Shizuoka, it features an elegant, easy-drinking flavor fitting for celebrations. Using Okayama-grown rice and Yotsu-yama underground water, it has been long loved in the region as sake that graces joyful occasions.

Seigi Zakura is a sake brewed by Hiraki Shuzo, with a brand name evoking the dignified impression of pursuing justice as beautifully as cherry blossoms. Positioned as one of the brands embodying community-rooted brewing within Hiraki Shuzo's diverse brand portfolio. Using Okayama-grown rice and granite-filtered underground water from Yotsu-yama, it is crafted with a gentle, easy-drinking flavor. Cherished locally, it is enjoyed widely from everyday meals to special occasions.

Konkō Kashin is a sake brewed by Fujita Shuzo in Kamogata-chō, Asakuchi City, with an auspicious brand name combining the place name Konkō and the sincerity of celebration. It is a local sake brewed by the brewery leveraging the rich nature and quality water of Kamogata-chō. With the history and culture of the region that prospered as a temple town of Konkō-kyō as its backdrop, community-rooted brewing continues. Characterized by a gentle aroma and well-balanced flavor, it is widely enjoyed from everyday dining to banquets as a locally beloved brand.

Isochidori is a sake that has been brewed continuously since 1751 by Isochidori Shuzo in Satoshō-chō, Asakuchi District, named after the scenic beauty of this place where the sea once reached close to shore and plovers flew about. It is a brand brewed by this venerable brewery with over 270 years of history while preserving traditional brewing methods. While Okayama Prefecture is known for sweeter sake, Isochidori stands out with its slightly dry flavor profile and a crisp, clean finish. The lineup spans daiginjo, junmai ginjo, and honjozo, all pairing beautifully with Setouchi seafood cuisine and excelling as food-accompanying sake. The brewery has also earned high acclaim for its amazake production, with its "Sakaya ga Tsukutta Amazake" being selected as one of the top eight nationally by NHK.

Tokiwatsuru is a traditional brand brewed by Matsunaga Shuzo in Soja City, bearing a name that combines "Tokiwa" (eternal, unchanging prosperity) with the auspicious "Tsuru" (crane). Brewing continues in this historic land of Kibiji in Soja, deeply rooted in the community. Characterized by a gentle aroma and well-balanced flavor, it is a sake long beloved by local residents. With a food-friendly quality that never tires the palate, complementing the food culture of Kibiji, it is widely enjoyed from everyday dining to banquets.

Kibiji is a brand brewed by Matsunaga Shuzo in Soja City, a local sake bearing the name of the historic highway "Kibiji" of the ancient Kibi Kingdom. As a brand that has grown together with Soja City, it expresses the history and terroir of the Kibi cultural zone. With the landscape and culture of Kibiji as its backdrop—dotted with historic sites including the five-story pagoda of Bitchū Kokubunji Temple—the brewing emphasizes compatibility with local ingredients and cuisine. With a gentle, easy-drinking flavor, it is a beloved sake among tourists visiting Kibiji and local residents alike, and one of the representative sakes of Soja.

Kamiyo Akamai no Sake is a special sake brewed by Matsunaga Shuzo, a brand brimming with historical romance that uses ancient red rice. Red rice contains red pigment in the seed coat of its brown rice and is believed to be the origin of modern sekihan (red rice). It is still cultivated as sacred offering rice at Kokushi Shrine in Shinpon, Soja City. Soja City is one of only three places in Japan where red rice traditions are preserved, alongside Tsushima in Nagasaki and Tanegashima in Kagoshima, and the brewing draws on this regional heritage. The sake features a subtly reddish hue derived from the red rice and a distinctive flavor to enjoy. Matsunaga Shuzo also proposes new ways of drinking such as red rice cocktails, making this an innovative brand that bridges the aromas of antiquity with the future of sake.

Suifu is a sake brewed by Miyake Shuzo in Soja City, bearing the elegant brand name meaning "a gathering place of refinement." Brewed by a brewery founded in 1905, located just south of the five-story pagoda of Bitchū Kokubunji Temple at the heart of Kibiji, using local underground water and Soja City-grown rice. Its daiginjo, made with Yamada Nishiki rice polished to 35%, has won multiple gold awards at the National New Sake Competition, characterized by its light, dry, and elegant flavor. The fourth-generation owner-brewer carefully crafts the sake with a small team, and the 200-year-old brewery also hosts a public "Sake Brewing University," spreading the allure of sake-making far and wide. Against the backdrop of Kibiji's history and culture, it is a sake of distinguished sophistication.

Renge no Mai is a brand brewed by Yoikigen, a sake with an elegant name evoking Chinese milk vetch blossoms dancing in the spring breeze across paddy fields. It is cherished as a brand symbolizing the rich pastoral landscape of Soja City and the rice-based brewing nurtured by that land. Yoikigen also pursues innovative brewing using wild yeast from fruits, and this technique is reflected in Renge no Mai. Characterized by a gentle aroma and soft flavor, it is a sake that evokes the feeling of spring.

Yoikigen is the flagship brand of the Yoikigen brewery, a sake bearing the cheerful name meaning "good mood, good spirits." With a history of being renamed from "Furoku Masamune" by the second-generation owner, it has been beloved in Soja City since its founding in 1907. Brewed with Okayama-grown Omachi and Akebono rice, using water drawn from a 30-meter deep well tapping the underground flow of the Takahashi River. Through small-batch brewing (total rice under 500 kg) with meticulous mash management and hand-processed ingredients, the sake features a food-friendly flavor that does not overpower with rice umami. The ginjo offers an aromatic bouquet and well-balanced palate, enjoyed widely from everyday dining to banquets.

Hekiten is a junmai sake brewed by Yoikigen, a brand expressing the refreshing taste of a clear, azure sky. Made with 100% Okayama-grown Omachi rice and carefully brewed in small batches (total rice under 500 kg). Designed as a food-accompanying sake that lets the cuisine take center stage without overpowering with rice umami. Using underground water from the Takahashi River and processing all ingredients by hand, it achieves a delicate, well-balanced flavor. Yoikigen also pursues innovative brewing using wild yeast from fruits, and the brewery's technique of fusing tradition with innovation is reflected in Hekiten.