Sake Brands
in Tottori

"Fukujukai" is a core brand inheriting the tradition of Nakagawa Shuzo, established as a trademark in 1914 (Taisho 3). Derived from the Noh play "Makurajido," it contains wishes for longevity and prosperity. It is an auspicious sake suitable for celebratory occasions, loved by local people since the era of the shop name "Shodaya." It is a heart-warming taste brewed by Tottori's climate and traditional techniques.

"Inabatsuru" is a brand born along with the revival of Tottori Prefecture's unique phantom sake rice "Goriki." Sales started in 1989 (Heisei 1), and it uses Goriki rice revived from just a handful of seed rice over two years. Bearing the name of the crane symbolizing the Inaba region, it features brewing that maximizes the individuality of the ingredients, such as refraining from carbon filtration to leave the original flavor of the rice. It is a true local sake where you can enjoy the sturdy acidity unique to Goriki rice and profound umami.

"Benten Musume" is a brand derived from Benzaiten worshipped in Wakasa Town, pursuing "Junmai food sake that gets better when warmed." The biggest feature is "brewing per rice field." Tanks are divided by producer, rice field, and variety, and prepared without any blending. It expresses the individuality of diverse rice such as Tamasakae, Gohyakumangoku, Yamada Nishiki, Goriki, and Torihime as it is. The labels are numbered "1st daughter," "2nd daughter" in the order of preparation, valuing transparency where the faces of the brewer and farmer can be seen. By warming, the umami of rice spreads gently, a warm taste that snuggles up to meals.

"Kimitsukasa" is an advanced brand that applied ice temperature technology originating in Tottori Prefecture to sake storage. Characterized by controlling the action of enzymes by storing at an "ice temperature" of about minus 4 degrees, and aging mellowness while maintaining the freshness of freshly squeezed sake. It was known as a highly rare sake, such as being distributed to limited 100 members nationwide. It is a crystal of technology and passion that challenged the compatibility of long-term aging and freshness retention, such as the 30-year-aged Junmai Daiginjo "Sanju."

"Zuisen" is a brand derived from Mt. Zuisen in the local Iwami Town, sticking to "Self-style sake brewing without flattering anyone." Using underground water from the Chugoku Mountains and carefully selected sake brewing suitable rice, it features careful brewing that polishes down to a rice polishing ratio of 50% or less. While dry, it has a good throat feel and is familiar as a "Kasuri taste" (rustic taste) with simple and strong umami. It is a true local sake where the maker's face can be seen, born from a graceful attitude of brewing only the amount commensurate with consumption.

"Hakuro" is a brand synonymous with Fujii Shuzo's aged sake brewing, derived from the "white wolf" in the legend of the discovery of Misasa Onsen. They revived the brand from the Taisho era and established a unique technique of aging at room temperature for over 20 years in enamel tanks. It features a beautiful amber color and complex, multi-layered umami likened to sherry or Shaoxing wine. Winner of the Gold Medal and Trophy at the IWC (International Wine Challenge), it is a gem of aged sake evaluated worldwide as "drinking time."

"Misasa Masamune" is the flagship brand of Fujii Shuzo named after Misasa Onsen. It is deeply connected with local faith and festivals, such as being used as omiki (sacred sake) for the local Misasa Shrine. Using high-quality sake rice such as Yamada Nishiki, it is aged for about one year in a earthen storehouse. It features a balanced taste with a faint aging aroma drifting in a refreshing dryness. As an all-purpose sake that is "good warmed, good chilled," it continues to color the dining tables of the hot spring town.

"Mitokuzakura" is a historic brand derived from "Mt. Mitoku," a sacred place of Shugendo known for the National Treasure Nageire-do Hall. Reviving the brand from the Taisho era, it contains respect for the sacred mountain which is the spiritual pillar of the region. It expresses cleanliness like cherry blossoms blooming in the mountains and a taste that makes you feel the weight of history. Among Fujii Shuzo, it is widely developed from fresh types to aged types, and is a cup symbolizing the nature and cultural heritage of Misasa.

"Shikun" is a classy brand derived from the Chinese historical event "How can there be no bamboo?" (meaning one cannot live without bamboo). Aiming for a clean and high-minded sake quality like bamboo, it features a faint citrus scent and a light and smooth throat feel. By protecting the traditional method "Sanki Amazakemoto" continuing since the Edo period and performing many processes by hand, it realizes a delicate taste not found in mass production. Brewed in the historic white wall warehouse district, it is a bottle embodying the culture and aesthetic sense of Kurayoshi.

It is a prestigious and historic brand named to commemorate the inauguration of Admiral Heihachiro Togo, a legendary hero, as Marshal. Using sake brewing suitable rice from Tottori Prefecture such as Yamada Nishiki, Tamasakae, and Goriki, it features luxurious brewing polishing down to a rice polishing ratio of 40-50%. Careful handwork such as drip collecting by bag hanging and low-temperature long-term maturation utilizing the chilling climate of Kurayoshi realize a rich aroma and refreshing taste. It is a local sake representing Tottori and Kurayoshi, combining dignity worthy of the name of a hero and familiarity rooted in the region.

"Take" is a premium brand of Junmai Daiginjo launched by Mr. Takehiro Nakai, the Senior Managing Director of Nakai Shuzo, with his own name. Using clear underground water gushing from deep underground in Daisen National Park, carefully brewed unblended sake is bottled as it is. Since no water is added, the original strong umami and aroma of rice are transmitted directly. A challenge to new sake brewing integrating modern needs and sensibilities while protecting tradition. It is a bottle with all his might, containing the will of succession to the next generation and innovation.

"Yashio" is a representative brand of Nakai Shuzo that has been loved since its founding. The name is derived from "Ya (prosperity)" and "Shio (purification)" of Norito (Shinto prayers) transmitted to local shrines, and wishes for the happiness and health of the drinker are put into it. Using high-quality underground water from Daisen National Park and carefully selected ingredients including rice grown in-house. It features a mellow mouthfeel unique to soft water and an elegant scent. It is a local sake with a gentle and warm taste that snuggles up to every scene, from daily evening drinks to special days.

"Top Suirai" is a collaborative pioneer of refrigerated sake with a history named by Marshal Heihachiro Togo in the early Showa period. In an era when drinking sake hot was the mainstream, they developed sake that tastes good when chilled, and named it by combining the spirit of "From now on, it's the era of cold sake (cutting the top)" and the new weapon "suirai (torpedo/mine)" at that time. While leaving the umami of rice, it features sharpness and exhilaration that stand out when chilled. It is a refreshing taste where the spirit of innovation ahead of the times lives.

"Inatahime" is the flagship brand of Inata Honten, derived from Princess Inada, the Izumo beauty appearing in the myth "Yamata no Orochi." Named after Princess Inada who was tied with Susanoo-no-Mikoto, wishes as "sake that connects good matches" are put into it. Using Tottori's unique sake rice "Goriki" revived for the first time in about 40 years, it brought out unique acidity, richness, and gorgeous scent. It is a cup where you can feel the story, woven by the romance of myth and the passion for revived rice.

"Chiyomusubi" is a flagship brand with a happy name, wishing for unchanging bonds for thousands of years. Featuring a rich and powerful taste that maximizes the characteristics of Tottori Prefecture's special sake rice "Goriki." The unique acidity and richness, and the sharp aftertaste go perfectly with the winter taste, Matsuba crab. It is a bottle highly evaluated as a food sake, where the humor and tradition unique to the brewery on Mizuki Shigeru Road breathe.

"Nagatoshi" is a brand that inherited the tradition of Nagatoshi Shuzo, which was once located in Yodoe-cho, Yonago City. When the brewery closed in 1992, Chiyomusubi Shuzo inherited it so as not to let its history and technology die out. Protecting the taste loved by local people is a sign of respect for local sake culture. As a brand with different roots, it gives diversity and depth to Chiyomusubi's lineup.

"Masukagami" is another pillar brand brewed by Chiyomusubi Shuzo. While using the same strict quality standards, Shimane's brewing water, and Tottori Prefecture's sake rice as the flagship brand "Chiyomusubi," it expresses a different personality. As one of the lineups responding to diverse tastes, it shows the depth of the brewery and high technical ability. The philosophy of Chiyomusubi pursuing "genuine local sake" rooted in the region flows in common.

"SORAH" is an innovative sparkling sake of Chiyomusubi Shuzo, meaning "beautiful aurora" and "Venus (morning star)." It is a certified sake that has cleared the strict standards of the Awa Sake Association, featuring fine foaming like champagne, elegant sweetness derived from rice, and refreshing acidity. While based on traditional local sake brewing technology, it was developed aiming for the world's toast scene. It is a gorgeous and sophisticated bottle that opens up new possibilities for sake.

"Bijincho" is a brand with a gentle and delicate taste created by San'in's first female chief brewer. Fusing sensibilities unique to a female brewer and solid theory learned at universities and research institutes, they realized an easy-to-drink and friendly sake quality. Using "Tamasakae" from Tottori, it features a soft mouthfeel and light throat feel. It aims for a warm sake that soothes the drinker's heart and makes smiles (Emi) overflow.