Sake Brands
in Toyama

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.

"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.

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.

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.

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.

"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.

"Kori no Mai" is the flagship brand of the now-closed Fujinami Shuzo in Himi City. Brewed to embody the clear air and rich nature of Himi, it was loved for its clean, refreshing taste that complemented the local table. While no longer in production, it remains a legendary name representing Himi's sake culture, fondly remembered by enthusiasts.

This brewery is closed