Sake Brands
in Tokushima

Awaodori was a sake manufactured by Manotake Shuzo, named after 'Awa Odori,' a traditional performing art representing Tokushima Prefecture. It had a name symbolizing the culture and climate of Tokushima and was familiar to local people, but it is not currently manufactured due to the brewery's bankruptcy. It is a brand remembered as part of the history of sake in Tokushima.

Koharu is one of the 'Three Sisters' Sake' developed by Miyoshikiku Shuzo, a Tokubetsu Junmai sake named after the third daughter. Using Yamadanishiki from Tokushima Prefecture polished to 60%, it is a Junmai sake brewed only with rice and koji. It has a balanced mellow aroma and features the umami of rice and deep taste unique to Junmai sake. As the youngest of the three sisters, it is finished with a taste that is friendly and easy to drink. By using 100% Yamadanishiki from Tokushima Prefecture, the attitude of sake brewing rooted in the region is shown.

Miyoshikiku is the flagship brand of Miyoshikiku Shuzo, founded in 1903 (Meiji 36). As a representative brand bearing the name of the brewery, it has a long history. In the environment ideal for sake brewing, which is a cold region upstream of the Yoshino River in the central part of Shikoku, Awa Toji carefully brews using traditional techniques. With a lineup centered on Junmai sake, there are also products using sake rice such as Gohyakumangoku. There are also products such as 'Origarami' (cloudy sake), featuring tasteful sake brewing that makes the most of the umami of rice. It is a brand that reflects the attitude of challenging new attempts while protecting tradition.

Ayane is one of the 'Three Sisters' Sake' developed by Miyoshikiku Shuzo, a Junmai Daiginjo named after the eldest daughter. Polishing Yamadanishiki from Tokushima Prefecture to 50%, it is an authentic Junmai Daiginjo brewed only with rice and koji. It features a balanced sake quality that combines the characteristics of refreshing Junmai Daiginjo with a rich and full-bodied taste. With a dignified taste befitting the eldest daughter and a gorgeous aroma, it is a brand that goes well with a wide range of dishes, regardless of whether they are Japanese or Western. By polishing Yamadanishiki from Tokushima Prefecture to 50%, the off-flavors of rice are removed, realizing a clear and elegant taste.

Orie is one of the 'Three Sisters' Sake' developed by Miyoshikiku Shuzo, a Junmai Ginjo named after the second daughter. Using Yamadanishiki from Tokushima Prefecture polished to 55%, it is a Junmai Ginjo brewed only with rice and koji. It is characterized by a relatively refreshing mouthfeel and is made as a brand that goes well with a wide range of dishes, regardless of whether they are Japanese or Western. With a balanced taste befitting the second daughter and a moderate aroma, it is a brand that is easy to enjoy as a sake with meals. It features the elegant aroma unique to Junmai Ginjo and a taste that one does not get tired of drinking.

Odenden is an extremely unique brand brewed by Nakawa Shoten (Imakomachi), using rice grown by about 30 volunteers from the 'Association for Making Local Sake in Rice Terraces,' a gathering of sake lovers in Tokushima Prefecture, with the desire to make sake that satisfies them. Since it is a member-limited product, its distribution is extremely limited, making it a rare sake that is hardly available in the general market. It is brewed with beautiful water upstream of the Yoshino River using rice raised with care in rice terraces. It is a brand born from the fusion of the passion of sake lovers and the brewing technology of Nakawa Shoten, and can be said to be the result of collaboration between the local community and the brewery.

Yutaka is a sake brewed by Nakawa Shoten. The name 'Yutaka' (Harvest/Abundance) was named by taking one character from 'Gokoku Hojo' (bumper harvest of grains) and Mr. Minoru Ueda (whose name uses the character 'Yutaka/Minoru'), the Toji of the brewery, with the wish to be loved in Ikeda-cho, Miyoshi City, a place rich in nature in the Yoshino River basin. It is brewed in a cold region surrounded by the Shikoku Mountains, using clear air and beautiful water upstream of the Yoshino River. It is a brand rooted in the region, where rich nature and the Toji's skills fuse. The name combining the auspicious meaning of bumper harvest and the Toji's name contains the brewery's thoughts on sake brewing and attachment to the region.

Sasamidori is the representative brand brewed by Yagawa Shuzo, founded in 1855 (Ansei 2). Named after the green bamboo growing thick on the mountain behind the brewery, and since 'Sasa' is also a word meaning sake, it is a brand name with a double meaning. It is made in the historic land of Shiraji district on the left bank of the Yoshino River, which prospered as a crossroads of Shikoku. Using pure water from the Yoshino River, traditional sake brewing using local rice is carried out. By discontinuing 'Toyomasamune' which was manufactured in the past and focusing on only 'Sasamidori' now, it practices sake brewing more committed to quality. Careful manual work unique to a small-scale brewery and sake brewing rooted in the region are its characteristics. Since it does not distribute widely and sells mainly to local consumers, it is a rare local sake that only visitors can taste. It is a brand nurtured by the blessings of the Yoshino River and the history of Shiraji.

Irizuru is the representative brand brewed by Chikakiyo Shuzo. It is a sake brewed by a brewery claiming to be the 'smallest brewery in Japan', sticking to quality despite its small scale. While being dry, it has volume and plumpness, featuring faint sweetness, moderate body, and dryness. With a modest fruity aroma, it is finished with a balanced taste. There is a wide product lineup from Daiginjo to Honjozo, each offered at a reasonable price. Careful sake brewing unique to a small-scale brewery and pricing close to the drinker are its characteristics. As a brand rooted in the region and loved by local people, it supports the sake brewing culture of Anan City.

Asahi Botan is a sake brewed by Kondo Matsutaro Shoten. 'Asahi' means brilliant like the morning sun, and 'Botan' (Peony) is the king of flowers, gorgeous and elegant, so it was named as an auspicious name. It is brewed using high-quality water and rice in the nature-rich environment of Kokufu-cho, Tokushima City. Continuing traditional sake brewing rooted in the region, it is familiar to local people. It is a brand with a taste that is easy to drink and friendly, suitable for its gorgeous and auspicious name.

Yowai no Tomo was a sake brewed by Agawa Shuzo. 'Yowai' means age or life span, and by combining it with 'Tomo' (Friend), it is a name with the wish for a sake that can be with you for a long time, a sake that becomes a friend of life. It was made in the historic area of Sadamitsu, Tsurugi-cho, where Udatsu townscapes remain. Traditional sake brewing using local rice was carried out using the pure water of the Yoshino River and its tributaries. The auspicious name filled with longevity and familiarity was loved by local people.

Karakuchi is the representative brand brewed by Karakuchi Shuzo, founded in 1907 (Meiji 40). As the name 'Karakuchi' indicates, it is a brand pursuing dry sake. It is made in the environment blessed with high-quality water and rice in the Yoshino River basin called Higashimiyoshi-cho, Miyoshi District, Tokushima Prefecture. Within its 118-year history, it has continued to stick to dry sake brewing. Supported by sake lovers who like dry sake, it features a taste that enhances dishes as a sake with meals. It is familiar as a brand rooted in the region and having a long history.

Takagaki is one of the sake brands made by Housui Shuzo. It is sold as 'Housui Takagaki Junmai Nakadori Muroka Nama Genshu'. Nakadori is the middle part that comes out between the first 'Arabashiri' and the last 'Seme' when squeezing Moromi (mash), and is considered to be the best quality part. As a Muroka Nama Genshu (unfiltered, unpasteurized, undiluted sake), it is made by a method that does not spoil the original taste of sake. Using underground water from the Yoshino River, it is a brand where the technology and tradition of Housui Shuzo are condensed. It features the umami of rice unique to Junmai sake and the powerful taste of Muroka Nama Genshu.