Sake Brands
in Tokushima

"Goten Zakura" is a brand familiar as a local sake of Tokushima, which is mellow yet refreshing and easy to drink. Using the underflow water (soft water) of the Akui River flowing near the brewery as brewing water, it creates a gentle taste ranging from medium to slightly sweet. For raw materials, it focuses on Tokushima-grown rice such as "Yamada Nishiki," "Gin no Sato," and "Nipponbare." Especially for Junmai Daiginjo and Junmai Ginjo, it uses LED Yume Kobo yeast born in Tokushima, realizing a fruity aroma like apples and a refreshing mouthfeel. It is a bottle that accompanies meals, recommended for sake beginners and women.

"Bizan" is a representative sake of Yoshimoto Jozo, bearing the name of "Bizan" (Mt. Bizan), the symbol of Tokushima City. Using clear underflow water from the Akui River of the Mt. Tsurugi system and 100% Tokushima-grown Awa Yamada Nishiki, it is brewed carefully by the hands of brewers. Maximizing the characteristics of rice and water, this sake features a rich taste where the quality of the ingredients stands out. It develops a wide lineup from 35% polished Ginjo sake to Junmai sake. Living up to the name of the famous local peak, it is a cup filled with the climate and pride of Tokushima.

"Nangoku Ichi" is a confident creation of Yoshimoto Jozo, expressing the warm climate of Tokushima. As the name "Nangoku" (Southern Country) suggests, it images the bright and open atmosphere of the southern country, and "Ichi" (One/First) contains the brewer's strong will to aim for number one in quality. Brewed carefully with traditional methods using carefully selected Tokushima-grown rice and clear water from the Mt. Tsurugi system, this sake features a friendly taste where the umami of rice and the goodness of water harmonize. It is a staple sake coloring the dining tables of Tokushima, loved by local people for a long time.

"Seigyoku" is a traditional brand that has been loved locally in Tokushima since its founding in the Meiji era. It was named with the wish for the "vigor" of sake and "beauty" like a gem. Using high-quality underflow water from the Yoshino River system and carefully selected Tokushima-grown rice, it is brewed by the careful handwork of brewers. It features a "Tanrei Karakuchi" (light and dry) taste where soft mouthfeel coexists with the umami of rice and sharpness. Enjoyable in a wide range of temperatures from cold sake to hot sake, it is a bottle reflecting the heart of Tokushima, accompanying daily dining tables.

"Rangyoku" is a traditional brand that Yoshida Shuzo has protected since its founding in the mid-Edo period. "Ran" (Orchid) means the king of elegant flowers, and "Gyoku" (Gem) means a supreme treasure, containing the wish to be an elegant and valuable sake. Using Tokushima's rich water and high-quality rice, brewed carefully by hand, its taste features a Tanrei (light) and refreshing mouthfeel. The original umami of rice spreads faintly, enhancing the taste of meals. Indispensable for daily dining tables, the simple yet unwearying taste is truly a local sake blended into the life of Tokushima.

"Kumoi Tachibana" is a brand with a noble ring, named after the theme of the Imperial New Year's Poetry Reading. "Kumoi" represents above the clouds or the Imperial Court, and "Tachibana" represents an auspicious tree considered a symbol of evergreen and perpetual youth and longevity. It is brewed as a "Awa Juwari" Junmai sake using 100% Tokushima-grown sake rice and water from the Yoshino River system. Combining the plump umami of rice and transparency like water, it features a taste you never get tired of drinking. As a sake served with meals that gently accompanies without interfering with the taste of cuisine, it has been loved in local Tokushima for a long time.

Garyu is a Tokubetsu Honjozo sake manufactured by Nisshin Shurui Taiko Shuzojo. The name 'Garyu' (Self-style) contains the brewer's attitude of sticking to their own style. Using Awa Yamada Nishiki grown in Tokushima Prefecture as rice and brewed with underflow water from the Yoshino River system in the Shikoku Mountains, it features brewing that utilizes the blessings of Tokushima's rich nature. There is a product lineup such as Kuro Garyu (Black Garyu), and it is familiar mainly in local Tokushima. It is a brand that combines traditional methods and modern technology to achieve both drinkability and depth of taste.

Sakurabijin is a Junmai Daiginjo sake brewed by Nisshin Shurui Taiko Shuzojo. It was named with the aim of being a beautiful and elegant sake like cherry blossoms. Using Awa Yamada Nishiki grown in Tokushima Prefecture as rice, it is finished with careful Ginjo brewing. It features a fruity and gorgeous aroma and a refreshing taste. Manufactured in the categories of Daiginjo and Junmai Daiginjo, it is popular for special days and as gifts. It is a brand with an elegant taste nurtured by the climate and tradition of Tokushima.

Hisagotaiko is the representative brand of Nisshin Shurui Taiko Shuzojo. Boasting a history of winning awards more than 20 times in total at the National New Sake Appraisal, it is one of the sakes representing Tokushima. Mainly using Awa Yamada Nishiki grown in Tokushima Prefecture and using underflow water from the Yoshino River system in the Shikoku Mountains as brewing water, brewing is carried out to maximize the characteristics of Yamada Nishiki, which has large grains, large shinpaku (white heart), and high water absorption. The product lineup includes a wide range of categories such as Junmai Daiginjo, Daiginjo, Junmai sake, and Honjozo, each brewed carefully with its own method. Featuring a fruity aroma and a refreshing taste, it continues to be loved locally as a brand that harmonizes with Tokushima's food culture. Due to the achievement of winning the gold prize at the National New Sake Appraisal, it is highly evaluated inside and outside Tokushima Prefecture, symbolizing the high level of sake brewing technology in Tokushima.

Tsukasagiku is the flagship brand of Tsukasagiku Shuzo, founded in Meiji 29. It continues to be brewed as a brand embodying the ideal of 'rich fragrance of chrysanthemum flowers.' Brewed carefully by Awa Toji with traditional techniques, it uses only carefully selected local rice. It is characterized by authentic brewing that uses no additives, sticking to Junmai sake made only with rice and koji. Born from water and rice nurtured by the rich nature of Mima, Mt. Tsurugi, Yoshino River, and the clear stream of Anabuki River, Tsukasagiku allows you to enjoy the umami of rice and deep taste unique to Junmai sake. It is a brand that harmonizes with the regional food culture and has been loved locally for a long time.

Sakurabizan is one of the brands brewed by Tsukasagiku Shuzo. It features an elegant name combining Bizan, the symbol of Tokushima, and cherry blossoms. It reflects the traditional techniques of Awa Toji and the attitude of Junmai sake brewing using only carefully selected local rice. As a Junmai sake made only with rice and koji, it provides an authentic taste without using additives. It is a brand where sake brewing rooted in the region is carried out, suitable for a name symbolizing the nature and culture of Tokushima.

Kirai is a brand derived from the place name 'Kirai' continuing from the Kamakura period where Tsukasagiku Shuzo is located. It contains the meaning of 'a cup of joy from the land where joy comes.' Using traditional techniques inherited by Awa Toji, selecting only local rice, it is a Junmai sake brewed only with rice and koji. Through careful brewing without sparing effort, the original umami and deep taste of rice are brought out. There are also products using Tokushima-grown Yamada Nishiki, with a wide lineup such as Junmai Ginjo with 55% polishing and Tokubetsu Junmai with 60% polishing. It is known as a brand with a relatively refreshing mouthfeel that goes well with cuisine regardless of Japanese or Western food. It is a brand devised to be enjoyed by modern drinkers while cherishing the history and culture of the region.

Awazuru is a sake brewed by Myojo Shuzo. 'Awa' is the old provincial name of Tokushima, and 'Tsuru' (crane) is a symbol of longevity and good omens, given an auspicious name. It is brewed using clear water from Mima City, Tokushima Prefecture, and local rice. Mima City is blessed with high-quality water sources such as the Yoshino River and Anabuki River (one of the leading clear streams in Japan), and the characteristics of the water are reflected in the taste of the sake. Continuing traditional sake brewing rooted in the region, it is a brand familiar locally. It is known as a sake brewed with careful manual work while cherishing the climate and culture of Awa.

Shirotae is a sake brewed by Myozai Shuzo. 'Shirotae' is an archaic word meaning white and beautiful cloth or garment, having a clear and elegant image. It is made in a land rich in nature known as Kamiyama-cho, Japan's largest production area of Sudachi and Shikoku's largest production area of Ume. Using underflow water from the Mt. Tsurugi system and Sanuki Mountains, the blessings of Tokushima's clear water are reflected in the taste of the sake. Cherishing the philosophy of 'Awa Juwari' using Tokushima-grown sake rice and water collected within Tokushima Prefecture, sake brewing rooted in the region is carried out. With the nature and culture of Kamiyama-cho as a background, it is familiar as a clear and drinkable sake.

Keika is a sake brewed by Jotsukuri Shurui Jozojo. 'Keika' refers to the osmanthus flower, a name with an elegant and graceful image. It is made in Katsuura Town, a mountainous town along the Sakamoto River, a tributary of the Katsuura River. Using the region's clear water and rice, careful sake brewing is carried out despite small-scale production. The manufactured sake is sold only at the brewery's direct sales store, and no online sales or wide-area distribution are carried out. for this reason, it has become an extremely rare local sake that can only be purchased by those who visit the brewery. It is a brand rooted in the region, loved by local people and remaining in the memories of those who visit.

Asahiwakamatsu is the representative brand brewed by Naka Shuzo, founded in 1725 (Kyoho 10). It is a Junmai sake that the long-established brewery with a history of about 300 years continues to brew through the philosophy of 'sake brewing with only rice and water.' All products are Junmai sake, composed of four categories: Junmai Muroka Nama Genshu, Junmai Hiire Genshu, Junmai Hiire Kasui, and Junmai Namazake. For part of the koji used, Omachi rice cultivated in the brewer's own rice field is used, and all rice is polished in-house. Because activated carbon filtration is refrained from as much as possible, it features an appearance with a pale golden color. This color is proof of cherishing the original flavor of rice and is an expression of the manufacturing method that does not spoil the essential taste of sake. Under the brewer's belief that 'the true deliciousness of sake is born by aging,' the optimal shipping timing is decided by repeating component analysis and sensory tests. Featuring a powerful and rich taste and solid umami, the umami of rice stands out even more when served as warm sake. Despite small-scale production of 45 koku per year, it is highly evaluated by sake lovers as an authentic Junmai sake sticking only to rice and water. It is a brand where the high-quality water of the Naka River and the brewer's commitment to rice are condensed.

Hananoharu is the representative brand brewed by Hananoharu Shuzo, founded in 1814 (Bunka 11). It was named with the aim of being a sake that is gorgeous and soothing to the heart like spring flowers. Through a history of over 200 years, under the corporate mottos of 'Quality First' and 'Onko Chishin,' it has been brewed by fusing traditional techniques and new techniques. Utilizing the warm climate of Naruto and high-quality water sources, careful sake brewing is carried out. The brewer's attitude, which has been trying to make sake loved by everyone as Japan's national liquor since the middle of the Edo period, is also reflected in the taste of Hananoharu. It is a brand rooted in the region and loved by local people for a long time.

Sanbyoshi is the representative brand brewed by Sanbyoshi Shuzo, founded in 1921 (Taisho 10). As the phrase 'Sanbyoshi sorou' (all three essential elements are present) suggests, it was named with the aim of being a sake with a high degree of perfection and balance. Utilizing the warm climate of Naruto City and high-quality water sources, sake brewing rooted in the region is carried out. While cherishing tradition, it continues to make sake that is easy to drink and friendly. It is a brand loved by local people and has walked together with the food culture of Naruto.

Enkatsu is a sake brewed by Naruto Shuzo. The name 'Enkatsu' contains the meaning that things proceed smoothly without delay, and includes the wish to be a sake that makes relationships between people smooth. Utilizing the warm climate of Naruto City and high-quality water sources, sake brewing rooted in the region is carried out. With a taste that is easy to drink and friendly, it is loved by local people. It is familiar as a brand that accompanies daily meals and softens places where people gather.

Tsunomine is the representative brand of Tsunomine Shuzo, derived from the history of making sacred sake for Tsunomine Shrine established in 724 AD. The deep connection with the shrine enshrining Oyamatsumi-no-kami, the god of sake, is the origin of this brand. It is carefully brewed by traditional methods using high-quality water and rice of Tokushima Prefecture. It has a track record of winning prizes at the Annual Japan Sake Awards, and its high quality is evaluated. There is a wide product lineup such as Daiginjo and Junmai sake, providing unique tastes with each manufacturing method. As a historic brand with a history as the shrine's sacred sake, it is familiar to the region.