Sake Brands
in Yamaguchi

Takarabune is the representative brand of Nakamura Sake Brewing, and 'Shirouo fishing' with a four-armed scoop net, which is also a poetic charm of Hagi, is actively carried out, and fishing reaches its peak around the time the new sake is ready. The name 'Takarabune' is filled with the feeling of wishing for happiness and prosperity, thinking of the scene where people celebrate and rejoice at the ships that returned with a large catch of Shirouo. In recent years, while sweet sake is increasing, Nakamura Sake Brewing's 'Takarabune' is dry, uses sake brewing suitable rice Gohyakumangoku, is slightly dry and has a refreshing throat feel, is very easy to drink, and is recommended for evening drinks. It is a sake that goes very well with Hagi fish and Kamaboko. It has won the gold prize three times in the National New Sake Appraisal in the years of the Olympics in H8, H12, and H16, and its high quality is evaluated. Brewed in a brewery located right next to the 'Ubakura Canal' built by Lord Takachika Mori, the 13th head of the Choshu Mori domain, it is a sake that reflects the history and climate of Hagi.

Hagi Kiko is one of the brands brewed by Ichimaru Sake Brewing, and has a name that symbolizes the history and culture of Hagi. It is characterized by sake brewing that takes advantage of the climate of the castle town of Hagi, and is popular as a sake rooted in the community.

Hagi Roman is one of the brands brewed by Ichimaru Sake Brewing, and has a name that symbolizes the history and culture of Hagi. It is characterized by sake brewing that takes advantage of the climate of the castle town of Hagi, and is popular as a sake rooted in the community.

Ichimaru Masamune is the representative brand of Ichimaru Sake Brewing, brewed in a brewery located in Hagi City. It is popular among the people of Hagi as a sake that reflects the philosophy of sake brewing rooted in the community.

Choyo Fukumusume is the representative brand of Iwasaki Sake Brewing, named with the wish that children would grow up to be lucky and good children, following the consecutive births of daughters in the Iwasaki family at the time of its founding. They try to make sake that has a little sweetness and allows you to feel the deliciousness of rice. It is characterized by small-quantity production where very few bottles, about 600 to 700, can be made from one tank, brewed under thorough quality control with 'small preparation total rice 630 kg'. Using sake rice centered on Yamada Nishiki produced locally in Hagi and groundwater springing up within the brewery premises, they brew sake with a gentle and smooth drinking feel. It is a sake characterized by a gorgeous ginjo aroma reminiscent of fruits such as apples and melons, and a plump deliciousness that spreads in your mouth while being smooth and transparent. Like Hagi, which faces the Sea of Japan and has a prosperous fishing industry, the sake brewed goes well with seafood such as tilefish, horse mackerel, and blackthroat seaperch. It is one of the best in the prefecture, such as winning the gold prize for 3 consecutive years in the National New Sake Appraisal, the Prefectural Governor's Award in the Yamaguchi Prefecture Appraisal, top in the 'Ginjo Division' of the same appraisal, and the highest award 3 times in the past 5 years in the 'Junmai Division', and is highly evaluated as a brand representing Hagi.

Tomoe Masamune is the representative brand of Daimaru Sake Brewing, brewed in a brewery located in Tsubaki, Hagi City. It is popular among the people of Hagi as a sake that reflects the philosophy of sake brewing rooted in the community.

Chomonkyo is the representative brand of Okazaki Sake Brewing, utilizing underground water from the Abu River flowing from 'Chomonkyo', one of the best scenic spots in Yamaguchi Prefecture, as preparation water. Utilizing the characteristics of soft water (total hardness 1.6), they aim for well-balanced sake brewing that has a deep flavor but does not make you tired of drinking. It is cold brewing utilizing the winter cold from November to March, brewing sake while adjusting to the different climate every year, and from 2010, they also started brewing Junmai sake using pesticide-free rice 'Isehikari'. They also develop Junmai Ginjo 'Fukurasuzume' brewed with Yamaguchi Prefecture's original sake brewing suitable rice 'Saito no Shizuku', and sake-based liqueurs using Yuzu and Daidai (summer orange), which are also produced in Hagi. The blessed water source of the underground water of the Abu River and the careful sake brewing by cold brewing are reflected in the brand Chomonkyo, and it is popular as a sake that harmonizes with the nature of Hagi.

Waru is one of the brands brewed by Okazaki Sake Brewing, characterized by sake brewing using underground water from the Abu River as preparation water. They aim for a well-balanced sake quality that has a deep flavor but does not make you tired of drinking.

Hakusen is a brand brewed by Shirai Sake Brewing Honten, brewed in a brewery located in Takasakage, Hagi City. It is popular among the people of Hagi as a sake that reflects the philosophy of sake brewing rooted in the community.

Yachiyo is the representative brand of Yachiyo Sake Brewing, brewed in the oldest brewery remaining in Hagi City. It has been popular among the people of Hagi for many years as a sake that reflects the philosophy of sake brewing rooted in the community.

ROOM is one of the brands developed by Yachiyo Sake Brewing, and is a sake that incorporates modern sensibilities. It reflects the attitude of challenging new styles of sake brewing while protecting traditional techniques.