Sake Brands
in Toyama

Haneya is an innovative brand from Fumigiku Shuzo, created with the concept of 'sake that makes the drinker's heart soar, like wings taking flight.' The essence of Haneya lies in its 'Shiki-jozo' method, where every batch is treated with the same care as Daiginjo, and only the 'Nakagumi' (middle press)—the highest quality part of the pressing—is used. It features an elegant ginjo aroma, a silky mouthfeel, and a solid body that finishes with a crisp, clean disappearance. Haneya has won numerous international accolades, including Platinum and Jury Awards at Kura Master, making it a globally recognized icon of Toyama's innovative craftsmanship.

"Ginrei Tateyama," named after the sacred Mount Tateyama that symbolizes Toyama Prefecture, is the most popular brand in the region. Brewed using the finest sake rice, Yamada Nishiki, and the pristine underground water of the Shogawa River, it gathers the essence of Tateyama Shuzo's exceptional craftsmanship. Acclaimed as the 'King of Tanrei Karakuchi' (light and dry), its flavor features crystal-clear transparency and a brisk finish, perfectly balanced with the concentrated umami of the rice. Receiving overwhelming support as a food companion, it is chosen not only in Toyama but also by high-end Japanese inns and restaurants nationwide, making it an essential, supreme sake of Toyama.

"Fumigiku" is the signature brand that has carried the brewery's unchanging traditions since its founding. Long beloved in Toyama, it is crafted with soft water from the Tateyama Range and carefully selected rice. Characterized by the natural richness of rice and a gentle, easy-drinking profile, it is a high-quality food-pairing sake that colors daily life alongside Toyama's culinary culture.

"Maboroshi no Taki" (Phantom Waterfall) is the flagship brand of Mikunihare Shuzo, named after a legendary waterfall hidden in the mountainous reaches of the Kurobe River. Brewed using natural spring water from an on-site 'Top 100 Springs' source, the sake fully captures the water's crystalline purity. Crafted by Yukari Iwase, Toyama's first female Toji, it is characterized by a smooth, translucent texture and a refreshing, crisp finish. As a brand that embodies the grand nature and water heritage of Kurobe, it continues to captivate enthusiasts both in Japan and abroad.

"Kaze no Bon" is the flagship brand of Fukutsuru Shuzo, named after the mystical festival of Yatsuo Town. Pursuing high quality as a 'Junmai-shu' (pure rice sake) with no added brewer's alcohol, it features the natural, soft sweetness and rich body of rice. The organic JAS rice version, launched in 1981 as a pioneer in the eco-conscious prefecture of Toyama, continues to be highly favored by those who value health and the environment. Its gentle flavor, evoking the tranquility and elegance of a festive night, pairs beautifully with local mountain harvest and home-cooked meals, bringing a deep sense of peace to the soul.

"Kurobekyo" is the flagship brand of Hayashi Shuzojo, embodying the steep and beautiful nature of the Kurobe Gorge. Brewed with pristine underground water nurtured by Northern Alps snowmelt and highly polished selected rice, it is a masterpiece born from 400 years of heritage and the passion of a young Toji. The sake is characterized by a floral, fragrant aroma and a crisp, light (tanrei) flavor. Its crystal-clear transparency is harmonized with the umami of rice, making it a beloved ultimate food companion both locally and beyond, earning top honors at numerous sake competitions.

Masuizumi is the flagship brand of Masuda Shuzoten, featuring an auspicious name that combines the family name 'Masu' with characters for longevity and spring. Crafted with the philosophy of 'Bimi Kyushin' (pursuit of delicious truth), it uses pure water from the Tateyama range and the meticulous skills of Noto Toji. Designed as the ultimate food-pairing sake to complement Toyama's fresh seafood, it offers a refined flavor that is light yet rich in rice umami. With prestigious accolades like Gold medals at the International Wine Challenge (IWC), Masuizumi is a globally recognized sake that embodies the maritime heritage of the historic Iwase port.

Toyama Blend is a representative blended sake of Toyama Prefecture, created through the combined efforts of 16 local breweries affiliated with the Toyama Sake Brewers Association. Each brewery provides two types of sake for evaluation, and the final blend is masterfully crafted at the Masuizumi (Masuda Shuzoten) brewery. This project embodies the unity and passion of Toyama's brewers. It features a classic sake richness combined with a complex depth from the blending process, finishing with a beautiful, clean dryness. Each edition follows a different theme, offered as a limited release in 720ml and 1800ml bottles, celebrating the diversity and technical prowess of Toyama's brewing heritage.

"Shiromidori" is a rare brand formerly brewed by Arisawa Shuzoten. Known as a 'phantom sake' that was never sold in regular liquor stores and only available in select restaurants, it featured a unique acidity and a robust character. Its true depth was best revealed when served warm, making it a memorable brand deeply missed by local enthusiasts.

IWA is a global project blending sake tradition with innovation, named after the rock (IWA) of Tateyama and the Shiraiwa district. It is crafted using the exceptional 'Assemblage' technique of Richard Geoffroy, who spent 28 years as the Chef de Cave of Dom Pérignon. Its flagship, 'IWA 5,' is a Junmai Daiginjo brewed using the Kimoto method with Yamada Nishiki, Omachi, and Gohyaku-mangoku rice varieties and five types of yeast. The number '5' symbolizes the balance and harmony of this assemblage. Characterized by multi-layered aromas of nuts, coconut, and violet, it achieves a profound complexity and perfect harmony. Available in over 30 countries, IWA is a modern and sophisticated brand that explores new horizons for Japanese sake.

"Wakakoma" is the flagship brand bearing the brewery's name. Brewed with the pure underground water of the Shogawa River, it is characterized by a crisp finish that maximizes the umami of the rice. In the historic town of Inami, it has long been a staple for celebrations and community gatherings. It is a sake that embodies the local terroir, balancing strength with delicacy.

"Banzai Hokuichi" is the signature brand of Kuroda Shuzo, named by the 19th-generation head with the dream of it becoming the 'Number One in Hokuriku.' Crafted carefully in small quantities using selected Oyabe rice and pure water, it is often called a 'phantom sake' due to its limited availability. It features a gentle rice umami and a calm aroma, making it a precious companion to the local culinary culture.

"Nihonbare" is the flagship brand of Nihonbare Shuzo, long cherished in Takaoka City. Brewed by a brewery with roots reaching back to the Edo period and a connection to the renowned scientist Dr. Jokichi Takamine, it was a source of local pride. While no longer in production, it remains a legendary name that symbolizes Takaoka's rich sake culture and the legacy of traditional brewing.

"Kachikoma" is a legendary brand representing Toyama, named in celebration of Japan's victory in the Russo-Japanese War. Based on the spirit of 'Fuyogi' (integrity), it is crafted with an uncompromising commitment to handmade methods and small-batch production. Known among enthusiasts as a 'phantom sake' due to its extreme rarity, it offers a harmonious blend of subtle aroma, deep rice umami, and an exceptionally clean finish—a true masterpiece of traditional Japanese sake.

"Akebono" is the flagship brand of Takazawa Shuzo, the only brewery in Himi City. Named after the first light of dawn rising over the Sea of Japan, it is produced using the traditional 'Fune-shibori' press technique. This gentle extraction method results in a dry sake with a mellow body and deep rice umami. It is celebrated as the ultimate food-pairing sake, perfectly designed to refresh the palate when enjoying Himi's rich winter yellowtail and other local seafood.