Sake Brands
in Yamaguchi

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.

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.

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.

Otokoyama is a dry sake that makes use of medium-hard water containing minerals such as calcium derived from the karst plateau of Akiyoshidai, and is a brand that has been loved locally for a long time. It features a sharp dry taste that takes advantage of the characteristics of medium-hard water, and due to the mineral-rich preparation water, it has a firm dryness and sharpness, while becoming a sake quality that snuggles up to the local food culture. Using medium-hard water from the Koto River originating from Akiyoshidai, minerals such as calcium create a dry and sharp sake quality. It is a traditional brand that has been popular locally in Ube City and is deeply connected to the local food culture.

Shindo Fuji is a brand that embodies the idea that land and people are one, and eating things from that land is good for health. Aiming to express the climate of local Hagi as it is, it is brewed making the most of locally produced sake rice and water. Thanking the blessings of nature in the region, they pursue a taste that can only be created in that land.

"Abu no Tsuru" is a brand inheriting the tradition since the brewery's founding. Its name, combining Abu Town and "Tsuru" (crane), has been loved locally for a long time. Revived after a temporary hiatus, this sake uses Yamada Nishiki from Abu Town and the brewery's well water, expressing the unique taste of the land. It features a solid core of umami within a clean and pure sake quality. Strongly conscious of the regionality of Abu Town, it brings out the maximum power of rice grown in local terraced fields, a bottle filled with the pride of the homeland.

"Miyoshi" is a cutting-edge brand bearing the name of the 6th generation owner, Ryutaro Miyoshi. It was named with the wish for the harmony of the three elements of sake brewing: "rice, koji, and water," and the "Sanpo Yoshi" (Three Way Satisfaction) philosophy of Omi merchants: "seller, buyer, and society." It uses 100% Yamada Nishiki grown in terraced rice fields overlooking the Sea of Japan in the Kiyo district of Abu Town. Brewed with a polishing ratio of 40% for koji rice and 60% for brewing rice, it is finished as unfiltered and unpasteurized (namazume). It makes you feel a solid core within a clean and pure sake quality, playing an exquisite balance between rich taste utilizing the umami of rice and soft acidity. It is a next-generation sake where the novel sensibility of a designer-turned-brewer and traditional sake brewing harmonize beautifully.

Sanpuku is the representative brand of Yamane Sake Brewing, a local sake nurtured by the rich nature of the Sanmi district in Hagi City. As the character 'fuku' (fortune) suggests, it is thought to contain the wish that happiness will visit those who drink it. Deeply rooted in the local food culture, it has been familiar as part of the lives of local people. Due to its gentle taste and quality that one does not get tired of drinking, it has been loved for a long time as a daily evening drink.

Kujira Matsuri is a brand derived from the whaling culture of Nagato City. The Kayoi district of Nagato City has flourished as a whaling base since the Edo period, and the 'Kayoi Whale Festival' is held every July. The brand name honors this local whaling culture and tradition. Brewed against the backdrop of Nagato City's rich and beautiful nature and the history of whaling culture, it features a mellow mouthfeel and a mild taste.

Omijima is a brand named after the scenic spot 'Omijima' floating off the coast of Nagato City. Omijima is a scenic spot also known as the 'Maritime Alps', a beautiful island with strange rocks and caves created by the rough waves of the Sea of Japan. It is a balanced Tanrei Dry sake quality with moderate umami. It features a good balance that is easy to drink without any peculiarities. It is delicious cold or at room temperature, and when warmed, the richness increases, but the sharpness is maintained.

Ichiryumanbai is a four-character idiom meaning that a single grain of seed paddy bears ten thousand times as much fruit, known as an auspicious phrase. It expresses the teaching that even a small thing can produce great results if raised with care. The brand name contains the wish for sake brewing from a small grain to a large harvest and good luck.

Misuzu is a brand named after Misuzu Kaneko, a nursery rhyme poet from Senzaki, Nagato City. Misuzu Kaneko appeared at the end of the Taisho period, wrote 512 poems, and is known for works such as 'Me, the Bird, and the Bell'. It is a brand brewed by Otsu Shurui Jozo bearing the name of Misuzu Kaneko, with a product lineup including Junmai Daiginjo. Putting Misuzu Kaneko's gentle poetic worldview into the sake quality, it expresses the cultural pride of the region.

Yokihi Densetsu derives from the legend of Yang Guifei remaining in Yuya Bay, Nagato City. A legend has been passed down in the region that Yang Guifei, who fled from the 'An Lushan Rebellion' and arrived in Yuya, Yamaguchi Prefecture, was warmly treated by the Empress Koken of the time. It is a special Junmai sake with a sake meter value of +7, finishing dry. It is evaluated as having a mellow taste with a rich mouthfeel, as if packing the rich and beautiful nature as it is. Adopting the local historical romance of the Yang Guifei legend in Yuya Bay as the brand name, it expresses the cultural characteristics of the region.

Tsunoshima Ohashi is derived from the 'Tsunoshima Bridge', a 1,780-meter bridge connecting Kanda and Tsunoshima in Hohoku-cho, Shimonoseki City. This bridge is a popular tourist attraction as a scenic bridge crossing the emerald green Amagase, and also as a filming location for commercials and dramas. It is a brand brewed by Nishitani Shuzo bearing the name of Tsunoshima Bridge, a representative tourist attraction of the region. By bearing the name of Tsunoshima Bridge, which is the pride of the region, it expresses the beautiful nature and tourism resources of Hohoku-cho through sake.

Akosakura is one of the brands brewed by Nishitani Shuzo. Brewed as a brand of Nishitani Shuzo, it is likely a brand familiar to the locals.

Meiju is a brand manufactured by Meiju Shuzo. As a small-scale community-based brewery, it is a brand familiar to the locals.

Kyokuju is a brand brewed by Kinsen Shuzo. It is a brand familiar to the region as a local sake brewed within the historic townscape of Yanai City.

Hachigo Kobo (No. 8 Yeast) is a challenging series from Murashige Shuzo, brewed with the phantom yeast 'Kyokai No. 8 yeast'. Kyokai No. 8 yeast is a phantom yeast whose distribution ended in 1978, characterized by a rich taste and acidity. Murashige Shuzo has revived this yeast in the modern era, creating unique sake with a balanced taste of rice umami and acidity. It can be enjoyed in a wide range of temperatures from cold sake to hot sake, and goes excellently with meals. It is a series that makes you feel the depth of sake, fusing traditional techniques and innovative challenges.