Sake Brands
in Tochigi

"Kiitsu" is a gem of a Junmai Daiginjo sent out by Sohomare Shuzo as the pinnacle of their "Kimoto Renaissance." The name "Kiitsu" carries the philosophical meaning of "all things returning to the one form they should be," representing that all the brewery's commitments are concentrated in this single bottle. Brewed with Yamada Nishiki rice from the Special A district polished to the limit using the painstaking Kimoto method, its quality possesses a profound umami and high-quality acidity quietly living within overwhelming transparency. It is so elegant that it overturns the conventional image of Kimoto sake, possessing a meditative depth that makes one want to face it while forgetting time. With one sip, the form of the "ideal sake" that the brewery reached over its 150-year history will vividly resonate in your heart. It is the ultimate brand, a crystallization of Sohomare's technology and philosophy.

"Shimazaki Unpo" was a special brand brewed by the former Shimazaki Senji Shoten (closed in 2014), named after the artistic pseudonym of the 3rd generation head, Sakaeya Rihee, who was active during the Edo period. Shimazaki Unpo was a renowned ink wash painter, and his artistic sensibility was deeply reflected in the brewery's craft. The labels for this brand featured Unpo's works, such as his "Ayu-zu" (painting of sweetfish), which possess such high artistic value that they are designated as tangible cultural properties of Tochigi Prefecture. The sake itself was a Tokubetsu Junmai brewed using traditional methods, characterized by the umami of rice and a gentle aroma. It was cherished as a bottle of cultural significance that fused Japanese sake with fine art.

"Sakaeya Rihee" (Rihei) is a monumental brand released by Shimazaki Senji Shoten to commemorate its 300th anniversary. "Sakaeya" was the brewery's trade name, and "Rihee" was the sacred name inherited by the heads of the family for generations, imbuing the brand with deep respect for history and tradition. This brand was a Tokubetsu Junmai that gathered the essence of technology refined over 300 years. Drawing out the rich, original flavor of rice with a powerful yet harmonious taste, it embodied the pride and determination of the "main household." Due to the brewery's closure in 2014, it has now become a "phantom sake," but the name remains deeply engraved in the memories of local enthusiasts as a symbol of Motegi's 300-year brewing history.

"Tanada no Shizuku" (Droplets of Terraced Fields) was a Junmai Ginjo brewed by Shimazaki Senji Shoten using only Gohyaku-mangoku rice grown in terraced fields to protect the beautiful landscape of its hometown, Motegi. Under harsh natural conditions in the terraced fields unique to Motegi, rice grown with utmost care was sublimated into every precious drop. Its quality possessed a flavor full of transparency, reminiscent of pure water and clear air. This was a pioneering initiative that linked regional agricultural support with local sake brewing. Filled with the brewer's love for their homeland, this brand was highly acclaimed as an ideal form of local production for local consumption. Although it disappeared after the brewery closed, it continues to be remembered as a true local sake born from the rich nature of Motegi.

"Sengetsu-ka" is the flagship brand representing the pride of Shimazaki Senji Shoten, which boasted a history of over 300 years. "Sen" represents the "spring" (Izumi) from the brewery's name where clear water wells up, while "Getsu-ka" (Moon and Flower) expresses an elegant aesthetic similar to the traditional Japanese concept of "Setsu-getsu-ka" (Snow, Moon, and Flowers). Winning a gold medal at the National New Sake Competition in 2004, its high quality was well-documented. It possessed a rich, powerful umami, yet was never too heavy, featuring a refreshing aftertaste—a masterful balance achieved by skilled brewers. With a flavor that stood up to the hearty local cuisine of Tochigi, it was loved for a long time as an indispensable guest at local celebrations. Although it vanished from the market with the brewery's closure in 2014, it continues to be remembered as a noble and refined sake of Motegi.

"Sanran" is the traditional main brand of Tonoike Shuzo Ten, maintained since its founding in 1937. The name embodies the brewer's wish for the sake to be "brilliant and beautiful, shining like a glow." Using clear groundwater originating from the snowmelt of the Nikko Mountains and carefully selected sake rice, it is brewed with care while inheriting the traditional techniques of the Nanbu brewmasters. Its flavor is truly worthy of being called an "orthodox local sake," characterized by a gentle aroma and a full spread of rice umami that disappears with a clean finish. A regular winner of gold medals at the National New Sake Competition, it has also received high praise in international competitions in recent years. It has established an immovable status as a famous sake that brilliantly illuminates the local town of Mashiko, Japan, and the world.

"Sakuragawa" is the traditional primary brand of Tsuji Zenbei Shoten, passed down since its founding in 1754 by Tsuji Zenbei, an Omi merchant drawn to the waters of Moka. Named after the Sakuragawa River that flows through Moka City, it has been cherished as a local point of pride for over 270 years. Brewed with high-quality groundwater from the Kinugawa system and locally grown rice, it is carefully crafted using traditional methods inherited from skilled Nanbu brewmasters. Its greatest feature is its "consistent flavor" that pairs perfectly with food. With a restrained, gentle aroma and soft rice umami, its balanced profile ensures it never tires the palate while enhancing daily meals. While honoring tradition, it benefits from the precise quality improvements of 16th-generation brewmaster Hiroyuki Tsuji. The absolute quality of this sake is backed by the remarkable feat of winning 10 consecutive gold medals at the National New Sake Competition. It is a legendary sake that serves as the origin of Moka's local brewing, pulsing with 270 years of history.

"Tsuji Zenbei" is a premium all-Junmai brand launched by 16th-generation owner-brewmaster Hiroyuki Tsuji to pursue the ideal "Junmai sake for the modern era." By crowning the brand with the name of the founder who began brewing in Moka in 1754, it expresses profound respect for 270 years of tradition and a determined resolve to pioneer a new age. While the traditional flagship "Sakuragawa" pursues stability as a food-pairing sake, "Tsuji Zenbei" is conceptualized to maximize the powerful umami of rice and a deep, mellow flavor. In particular, the Junmai Ginjo, crafted with Tochigi-grown rice and specially selected sake rice, has garnered enthusiastic support from craft sake fans nationwide for its combination of sharp transparency and rich body. The essence of Toji Tsuji's skills—which have earned an astounding 10 consecutive gold medals at the National New Sake Competition—is poured into this all-Junmai lineup. It is an innovative brand that symbolizes the "present" and "future" of Tsuji Zenbei Shoten, merging the sincere craftsmanship of its Omi merchant roots with contemporary sensibility.

"Tsuji Hiroyuki" is the flagship brand bearing the name of the 16th-generation owner-brewmaster himself, representing the pinnacle of the brewery's technique and philosophy. For a brewmaster to use his own name is a declaration of absolute confidence in quality and an expression of uncompromising responsibility toward the drinker. Toji Hiroyuki Tsuji is one of Japan's leading contemporary master artisans, having achieved the astounding feat of winning 10 consecutive gold medals at the National New Sake Competition—a record held by only seven breweries nationwide. His high ambition is "not simply to win gold, but to create a sake that stands in the top tier among gold medal winners." This meticulous calculation, merged with the intuition of 270 years of tradition, manifests in every bottle of "Tsuji Hiroyuki." Polishing the potential of rice grown in Moka's rich environment and the pure waters of the Kinugawa system to the ultimate degree with his exceptional skills, the resulting sake possesses overwhelming elegance and depth. It is a drop of the soul that demonstrates the current standing of Tsuji Zenbei Shoten to the world and bridges the gap to the future.

"Tsujikaze" is a refreshing Junmai Ginjo brand crafted by Tsuji Zenbei Shoten to showcase the charms of Tochigi's latest sake rice, "Yumesasara," to the world. Combining the family name "Tsuji" with the image of a "Kaze" (breeze) blowing across Moka's fertile granary, the name symbolizes a light and refined profile that stands apart from more traditional, heavy images. "Yumesasara," developed over many years by Tochigi Prefecture, is characterized by deep umami and a sharp finish. "Tsujikaze" maximizes this rice's potential, harmonizing it with the purity of the Kinugawa system's groundwater to achieve a quality that is as pleasant as a breeze brushing one's cheek—a sake that never tires the palate. This is an ambitious work by 16th-generation brewmaster Hiroyuki Tsuji, who took on the challenge of using local new materials despite his 270-year heritage. While honoring the weight of tradition, it proposes a more modern and free way of enjoying sake, offering a taste of the new winds blowing through Tochigi's local brewing scene.

"Yo wa Manzoku" is a unique blended sake brand born from the exceptional blending techniques of Tsuji Zenbei Shoten. The name is derived from the phrase "Yo wa Manzoku" (The world is satisfied), expressing a wish for a state of happiness where everything in the world is fulfilled. By using the character "Zoku" (continue/last) instead of "Zoku" (suffice) in the word satisfaction, the brewery infuses it with a prayer that such fulfillment and happiness will last forever. By skillfully blending multiple undiluted sakes, it achieves a multi-layered and deep flavor that cannot be reached in a single batch. The extraordinary sense for "assembling flavors" held by 16th-generation brewmaster Hiroyuki Tsuji—who achieved the feat of 10 consecutive gold medals—is brilliantly concentrated in this bottle. This sake, which harmonizes the blessings of rice and water from the rich lands of Moka with traditional skills, is excellently balanced and envelops the drinker in a warm sense of well-being. Due to its auspicious name, it is a deeply cherished sake widely loved for celebrations and as gifts for those to whom one is indebted.

"Suginamiki" is the flagship brand of Iinuma Meijo, founded in 1811, embodying both history and elegance. The name is derived from the "Nikko Suginamiki" (Cedar Avenue of Nikko), the world's longest tree-lined avenue that stretches from the Nishikata area where the brewery is located toward Nikko. It expresses deep respect for the region's grand history and rich natural surroundings. The brewery uses pure groundwater from the Otonagawa River system, originating from Mount Nantai in the Nikko mountain range. High-quality local sake rice such as Yamada Nishiki and Yumesasara are polished entirely in-house and brewed using traditional winter-brewing techniques rooted in Niigata heritage. Its flavor is characterized by a gentle, calm aroma, a full-bodied taste where the rice's umami spreads softly, and a crisp, dry finish. This sake, a fusion of Niigata's "Tanrei" (crisp) technique and Tochigi's flavorful terroir, pairs beautifully with any dish and never tires the palate. It is a distinguished sake that represents the face of Tochigi, cherished alongside the region's long history.

"SG" is a Muroka Nama Genshu (unfiltered, unpasteurized, undiluted) brand created by Iinuma Meijo in pursuit of exceptional cost-performance. The name is derived from the initial of "Sugata." By using high-quality "Togai-mai" (non-standard rice that falls outside official grades due to grain size, etc.) of premium varieties like Yamada Nishiki and Gohyaku-mangoku, it achieves an incredible price point without compromising on satisfaction. Its flavor profile can be summed up as "extremely concentrated." Fresh acidity and the natural, plump sweetness of the rice merge at a very high level, delivering a powerful umami with sharp outlines that fills the palate. It also offers fruity nuances reminiscent of banana, boasting a level of completion and rich body that defies its use of non-standard rice. Despite its limited production, "SG" is crafted with the same meticulous "Hako-koji" (box koji) technique as high-end sakes. It is a highly supported brand among sake enthusiasts for its ability to turn daily evening drinks into a special occasion.

"Sugata" is a cult-favorite brand led by Iinuma Meijo, born from a pursuit to deliver sake in its "born as-is state" (umareta mama no sugata). The name is derived from the "Sugatami no Ike" (Mirror Pond) linked to the local Yao Bikuni legend, while also symbolizing the pure, untouched state of the sake—freshly pressed, unfiltered, unpasteurized, and undiluted. The hallmark of this brand is the combination of overwhelming fruitiness and transparency, achieved through the labor-intensive "all box-koji" method. Upon the first sip, a juicy, floral aroma reminiscent of apples and peaches spreads across the palate, accompanied by a rich sweetness. These elements are brilliantly tied together by a refined acidity and a strikingly clean finish, creating perfect harmony. By using different sake rice varieties for each season to express their unique characters in a "raw" state, the Sugata series encapsulates Iinuma Meijo's technique and passion in every drop. With a rarity stemming from small-batch production and a vivid personality that stays with you, this is a modern-classic masterpiece from Tochigi that continues to captivate sake enthusiasts nationwide.

"Mibu" is a region-exclusive brand created by Iinuma Meijo in collaboration with local agricultural producers in Mibu Town to maximize the expression of the area's terroir. Its primary hallmark is the exclusive use of high-quality "Yamada Nishiki" rice, painstakingly cultivated in the fertile soil of Mibu Town. Through close partnership with local farmers, the brewery oversees the process from planting to harvest, ensuring the finest rice is secured. Using Iinuma Meijo's seasoned techniques, the rice's full potential is extracted to create a flavor that is both noble and approachable. The sake features an elegant, floral aroma harmonized with a delicate yet deep umami unique to Mibu-grown rice—truly a masterpiece that embodies "hometown pride." Symbolizing the symbiosis between local agriculture and brewing culture, this brand is supported not only by locals but also by many sake enthusiasts who cherish Tochigi's terroir.

"Zenjuro" is a brand brewed by Wakakoma Shuzo (founded in 1860) with deep respect for the brewery's long history and tradition. While the flagship "Wakakoma" brand symbolizes modern freshness, "Zenjuro" pursues a robust, core umami and a calm, centered flavor that highlights the true strength of the rice. Using techniques passed down through the oldest brewery in Oyama, it maintains Wakakoma's unique commitment to being unfiltered, raw, undiluted, and low-polished, while enhancing its sophistication as a food-pairing sake. It is characterized by a mellow rice aroma, multi-layered dense umami, and a gentle acidity that balances everything. The subtle, mature complexity from the historical wood-vat brewing (Kioke-shikomi) can be felt, providing a sense of comfort that deepens with every sip. This brand, which can be called the brewery's origin, embodies a sincere attitude toward sake-making that remains unchanged throughout the ages.

"Hagoromo Densetsu" (Legend of the Celestial Robe) is a series by Wakakoma Shuzo that pursues a grace as elegant as a celestial maiden's robe and a sake brimming with crystal-clear beauty. Carrying the name of a classical Japanese legend, this brand beautifully fuses the brewery's historical weight with a modern aesthetic sensibility. Carefully brewed by the oldest brewery in Oyama using pure groundwater and strictly selected sake rice, its hallmark is a silk-smooth mouthfeel and layers of modest yet gorgeous aromas. While maintaining the freshness unique to unfiltered raw undiluted sake, its pure flavor—polished of any off-tastes—leaves a mystical finish reminiscent of the legendary tale. With delicate nuances added by traditional wood-vat brewing (Kioke-shikomi), it possesses a depth that reveals a new facet with every sip. Combining dignified elegance with an exciting juiciness, "Hagoromo Densetsu" is a masterpiece resulting from the brewery's passion, transforming everyday moments into special occasions.

"Wakakoma" is the flagship brand launched by this long-established brewery (founded in 1860) to break through traditional boundaries and explore new horizons in sake. Representing a "young horse" (wakakoma)—the brewery's origin—leaping vigorously, it was created by the 6th generation brewer Yoshihiro Kashiwase with the goal of producing a sake filled with such vitality and life. The hallmark of this brand is the combination of an "overwhelming juiciness" that captivates you from the first sip and a "crystal-like transparency." Specialized in unfiltered raw undiluted sake (Muroka Nama Genshu) and low polishing ratios (such as 80% polished rice), they carefully extract the potential umami of the rice, while a refined acidity provides a brilliantly clean finish. Furthermore, the deep beauty of revived "Kioke-shikomi" (wood-vat brewing) fuses with modern sensibilities. Every drop, collected through the traditional "Mukatsu-dori" process, encapsulates the passion of the young brewer and the rich terroir of Tochigi. Continuously leaving a vivid impression on the modern sake scene, "Wakakoma" is a masterpiece—a stallion of the new era lighting the future of sake.

"Man-en" is a brand that carries the name of the year the brewery was founded, Man-en 1 (1860), symbolizing the history and pride of the house. It is positioned as a dignified sake that conveys the origin of the brewery, which was born during the turbulent era from the end of the Edo period to the Meiji era. Bearing the era name of the late Edo period, this brand embodies the traditional techniques passed down through generations and a sincere attitude as a local sake rooted in the community. Evoking the wood-vat brewing of the past, it features a deep flavor where the strength of the rice and a calm umami melt together—a taste that never fades with time. The name "Man-en," protected through the storms of history, is not just a historical marker but the unchanging will of the brewery to always pursue the finest drop. Combining a majesty that lets you feel the weight of history with a depth that complements food, it is an essential traditional brand when speaking of the essence of Wakakoma Shuzo.