Brands

Koshi Meijo's flagship brand, a sake known for its solid richness and deep umami. Its primary characteristic is a satisfying, full-bodied profile that stands apart from the typical 'tanrei' trend of Niigata. Offering a wide range from premium Junmai Ginjo to everyday Junmai, it has earned high praise and silver medals at international competitions.

The brand "AKABU," which can be said to be a symbol of reconstruction born after the earthquake disaster, contains the passion of the young brewery owner Ryunosuke Furudate. Using Iwate Prefecture's sake brewing rice "Yu no Ka" and "Gin Ginga," it features a soft and gentle mouthfeel due to soft water brewing and a fresh fruit aroma. Its charm lies in its drinkability that makes the cup progress smoothly and its good compatibility with fresh seafood from Sanriku, fully exercising its individuality as a "sake of the sea." The modern and sophisticated taste, fusing young sensibility and traditional brewing techniques, fascinates many fans. As a brand containing the story of revival from the disaster and new challenges, it is one of the sakes symbolizing Iwate's reconstruction.

"Ichinotani" is the flagship brand of Uno Shuzojo, nurtured by the climate of Ono and 400 years of tradition. Luxuriously using the pinnacle of sake brewing rice "Yamada Nishiki" and underground water from "Oshozu," one of the Top 100 Waters. The sake brewed while protecting traditional handmade methods combines a mellow taste with condensed rice umami and a refreshing throat feel.

"Matsu no Kotobuki" is the flagship brand of Matsui Shuzoten. It is brewed with great affection using unique ultra-soft water sourced from a spring just 100 meters from the brewery. The most prominent feature is the smooth and pure mouthfeel, free of any harshness, thanks to the ultra-soft water, offering a gentle drinkability as if it is seeping into the body. Despite its gentleness, it possesses a solid core of umami and the resilience to withstand long-term aging. It is a top-tier local sake that graces both delicate Japanese cuisine and modern dining tables.

"Hanahato" is a brand world-famous for its luxurious "Kijoshu", which uses sake instead of brewing water. It is characterized by rich and mellow sweetness and a complex and deep taste due to aging, and has won numerous Gold Medals and Trophies at the IWC (International Wine Challenge). Boasting a diverse lineup such as old sake aged for 8 years or more and oak barrel aged sake, they continue to propose new ways to enjoy sake, such as an aperitif, dessert wine, or pouring over ice cream.

"Fukii" is the main brand of Ishikawa Shuzo, named after the self-flowing water (fukii) that gushes out from within the brewery grounds. Taking advantage of the characteristics of high-quality subsoil water containing moderate minerals, it finishes with a clear and refreshing taste. The crisp throat feel goes perfectly with richly flavored dishes. You can enjoy a sophisticated mouthfeel with outstanding coolness like spring water.

"Juichi Masamune" is the iconic brand of Morito Shuzo. Its name originates from the brewery's initial trade name "Juichiya," reflecting their belief in creating the ultimate balanced sake that is neither too sweet nor too dry, and never bores the drinker. The greatest appeal lies in their lineup using "Flower Yeast," which is rare in Japan. One can enjoy unique personalities like the brilliant aroma from cherry blossom yeast and the fresh acidity from apple yeast, as if the blessings of nature are sealed in the bottle. The pure water of Shojin-zawa, local rice, and traditional techniques harmonize with the flower yeast, creating an approachable yet profound flavor that richly colors everyday meals.

Narutotai is the representative brand of Honke Matsuura Shuzojo, which has the oldest history in Tokushima Prefecture. It was named in 1886 (Meiji 19) by the then head with the wish to make sake as lively as the sea bream swimming in the torrents of the Naruto Strait. Using rice from Tokushima Prefecture, in-house cultured yeast, and 'LED Dream Yeast' grown with LED light, it carries out a wide range of sake brewing from traditional Yamahai brewing to sake brewing incorporating new technologies. It is highly evaluated internationally, such as winning the gold prize at the U.S. National Sake Appraisal and Kura Master in France. The compatibility with fish dishes, especially white fish such as Naruto sea bream, is outstanding, and it has been loved for a long time as a sake with meals.

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.

"Fukuwagura" is a Japanese sake of a new era brewed with traditional skills and the latest technology. Using sake rice and yeast from Mie Prefecture and clear water from Matsusaka, they realize a fresh and clear taste without unpleasant tastes. The charm is that you can enjoy the fresh taste just pressed anytime due to four-season brewing. It is a brand full of possibilities, proposing pairings not only with Japanese food but also with Western food and sweets.

"Fukushogun" is the representative brand of Meiri Shurui, named after Tokugawa Mitsukuni, popularly known as Mito Komon. It is brewed with the skills of Nanbu Toji, using "Ogawa Yeast" originated from Meiri Shurui and carefully selected brewing rice. Characterized by a gorgeous aroma and a light taste, it is a talented sake that has won numerous gold medals at appraisals.

"Katano Sakura" is the flagship brand of Yamano Shuzo, a prestigious sake packed with the nature and romance of Katano. The pure water springing from the Ikoma Mountains and carefully selected sake rice are in perfect harmony, maintaining an exquisite balance between the rich rice umami that spreads the moment you take a sip and the elegant finish that vanishes cleanly. Its flavor, described as "Umakuchi" (savory), is not just sweet, but a crystallization of Nanbu Toji skills that bring out the depth and delicacy of the ingredients. It is supported by many enthusiasts as an existence that adds glamor to the dining table and further enhances the taste of cuisine. With a gentleness like the arrival of spring and a deep flavor that evokes memories of the land, it is one of the representative local sakes of Osaka.

"Kuromatsu Senjo" is the representative brand of Senjo, inheriting the tradition since its foundation. Using rice from Nagano Prefecture and underground water from the Southern Alps, it features a plump and deep taste that makes you feel the climate of Shinshu. It is a standard sake of Shinshu that has been loved for a long time as a sake for local festivals and evening drinks.

"Hyakushun" is the representative brand of Kosaka Shuzojo, embodying the wish that "drinkers may be healthy and welcome a hundred springs." Using water from the Nagara River, selected as one of Japan's 100 exquisite waters, it features a mellow sake with a faintly sweet aroma and a clean taste. Brewed in a brewery designated as an Important Cultural Property of Japan with a history of over 250 years, it is a brand boasting tradition and quality.

"Keiryu" is the flagship brand of Endo Shuzojo, launched in 1988. It is a sake with a balanced taste brewed using traditional methods.

Fumotoi is the flaghip brand symbolizing Fumotoi Shuzo's tradition, named after the "water of life" springing at the foot of Mt. Chokai. Merging "Kimoto" brewing that pursues traditional flavor with polished Junmai brewing techniques, it features a harmony of refined aroma and gentle, deep umami. Its flavor, possessing both beauty like clear air and unwavering core strength rooted in the earth, is loved as a blissful cup for thoroughly enjoying Shonai's blessings.

"Daishinshu" is a representative brand boasting overwhelming quality and individuality, brewed by the nature and people of Shinshu. The taste, where gorgeous aroma like "Delicious apple," light yet core umami, and sharp cut harmonize, is truly "refined." It is a touching sake that resonates with the heart, making the scenery of Shinshu float in your eyes if you take a sip.

"Sakuramasamune" is the representative brand of the brewery boasting 400 years of history, and is the originator of the name "Masamune" for sake. The tradition of the brewery with historical achievements such as the discovery of Miyamizu, establishment of high polishing technology, and origin of Yeast No. 1 is alive. With traditional brewing using Yamada Nishiki and Miyamizu, it continues to influence many breweries as a central existence of Nada brewing culture.

"Sho no Sato" is the flagship brand of Kitashoji Shuzoten, the only brewery in Izumisano, full of tradition and elegance. Its name originates from "Hineno Shoen," a historic estate that flourished for centuries starting in the Kamakura period. Reflecting the climate of this prestigious land, the sake harmoniously combines "Karomi" (lightness with depth) and "Maromi" (gentle mellowness) achieved through the mastery of Nanbu school techniques. With honors such as being served to world leaders at the 2019 G20 Osaka Summit and winning gold medals at the National New Sake Awards, its quality is highly recognized at home and abroad. It is a drop where the history and passion of Senshu breathe, brilliantly coloring dining tables and resonating with the hearts of those who drink it.

Sentoku is the flagship brand of Sentoku Shuzo, the pride of Miyazaki Prefecture's only sake-exclusive brewery. It is brewed using traditional methods with subterranean water from the Gokase River sourced from Takachiho and sake rice cultivated by local contract farmers. The lineup ranges broadly from honjozo to daiginjo, with junmai sake at its core. The junmai sake in particular is a masterpiece, with Miyazaki Prefecture-grown rice polished to 60%, capturing the umami of rice in every drop. It is characterized by a gentle aroma and a clean mouthfeel, with an acidity of 1.5 that achieves an exquisite balance perfect as a food-pairing sake. It possesses the robust flavor and rich taste common to Kyushu sakes, with enough strength to stand up to sweetly seasoned dishes. It pairs exceptionally well with Miyazaki's local cuisine, including Nobeoka's famous chicken nanban, as a local sake that has been nurtured alongside the region's food culture. With an impressive record of gold medals at the Annual Japan New Sake Awards, it demonstrates consistent technical skill and high quality. Sentoku is a signature Miyazaki sake brand that embodies the philosophy and craftsmanship of Sentoku Shuzo, which continues to preserve sake culture in the shochu kingdom of Miyazaki.

Aizu Homare is an immortal prestigious brand that made Aizu's pride known to the world, notably selected as an official gift at the Ise-Shima Summit. The taste woven from Mount Iide spring water and strictly selected rice combines overwhelming dignity and power. Boasting a high level of perfection that enchants every drinker from standard sake to supreme Daiginjo, it is a treasure of Japanese sake that continues to inherit the orthodoxy of Kitakata's traditional sake culture.

"Tokugawa Ieyasu" is the supreme Daiginjo of Maruishi Jozo, holding the pride of his birthplace, Okazaki. Polishing the king of sake rice "Yamada Nishiki" to the limit, it is brewed without any compromise. The history of winning 14 gold medals in the National New Sake Appraisal is proof of overwhelming quality worthy of the "Tenkabito" (ruler of the nation). It is a masterpiece with a dignified aroma and delicate umami harmonized, enjoying unwavering popularity also as a gift.

Miyakanbai is the flagship brand of Kambai Shuzo, based on the concept of "Sake that calls spring to the heart." It is packed with the commitment as a "Cultivation Brewery" that uses entirely Miyagi prefecture grown rice, of which about 20% is cultivated in-house. Featuring a gentle and beautiful taste like spring cheerfulness where gorgeous aroma and umami of rice harmonize, it has received high praise in domestic and international contests and as sake served on international flights.

"Bunraku" is the flagship brand symbolizing Kitanishi Shuzo. Fusing traditional skills and cutting-edge technology, it realizes elegant aroma and deeply refined umami. Having won the highest award twice in the Daiginjo category of the "IWC," the world's largest wine competition, it receives immense support from enthusiasts both domestically and internationally as a representative fine sake of Japan. A prestigious drink widely loved for everything from daily luxury to important gifts.

"Naniwa Masamune" is the flagship brand representing Naniwa Shuzo, Osaka's oldest local sake brewery with about 300 years of history. Obstinately preserving traditional handmade methods since the Edo period and brewed using the climate of Izumi and high-quality water, this sake features a flavor that makes one feel the orthodoxy of "Osaka Sake." From crisp dry types to types where the umami of rice spreads richly, it maintains solid quality that is not swept away by the times. Its name, evoking the elegance of Izumi Province and the vitality of Naniwa, is widely loved as a local sake representing Osaka as well as its hometown Hannan City. It is a drop imbued with unwavering pride where 300 years of tradition breathe.