Brands

"Ginshari" is an innovative Junmai Ginjo brand of Shirasugi Shuzo using 100% "Sasanishiki," a representative of eating rice. A gentle and plump rice sweetness, just like freshly cooked Ginshari (white rice), spreads in the mouth, yet it is characterized by a clean and sharp finish unique to Sasanishiki. Its ability, which has a history of winning awards at IWC, gives the drinker a conviction that "dishes that go well with rice will definitely go well with this sake." It is a magical brand that makes the dining table smile, condensing "delicious rice," the original landscape of the Japanese heart, into a single cup of sake.

"Tango no Hikari" is a Junmai Ginjo brand where one can feel the power of rice, using 100% of Tango's proud delicious rice "Koshihikari." Koshihikari is the most familiar and loved rice for Japanese people. To draw out its rich umami and gentle sweetness to the maximum, it was carefully brewed with ultra-soft water gushing from the hill behind the brewery. The taste where a plump rice aroma passes through the nose and the potential of rice softly spreads in the mouth embodies the pride of regional agriculture, just like the "Light of Tango" in both name and reality. Tango's rich land, clear water, and the producer's thoughts of believing in the power of rice are tightly packed in every drop. It is a heart-warming taste.

"Shirakiku" is the flagship pure brand that opened up the new world of 100% eating rice while protecting the traditional backbone of Shirasugi Shuzo. It is the series that most purely embodies the brewery's philosophy of "making delicious sake with delicious rice." One by one, the individuality of rice used such as Koshihikari, Sasanishiki, and Milky Queen is vividly expressed in every drop. The attitude of contributing to the revitalization of regional agriculture and continuing to question the meaning of brewing sake in the land of Tango continues to surprise local sake fans across the country as the "Face of Shirasugi Shuzo." Please enjoy the unique taste where tradition and innovation intersect on the canvas of eating rice.

"Baimon Wakatake" is a brand representing Daido Shuzo, combining history and good luck. Bearing the names of "Ume" (Plum), which blooms earliest from the snow, and "Wakatake" (Young Bamboo), which grows straight and strongly, it pursues a refreshing and dignified taste. Characterized by a clear umami and a clean finish created by the winter cold of Tango, it is an indispensable brand in the region as "sake for celebratory days" for wedding ceremonies, New Year, etc. The rustic yet solid taste is indeed a drop reflecting the rich nature of Omiya Town and the sincere personality of the producer.

"Toji no Hitorigoto" (Toji's Soliloquy) is a private limited brand of Kumano Shuzo, reflecting the inner thoughts of the 4th generation Toji Tatsuro Kakimoto. Without being bound by existing frameworks, the Toji freely expresses the "ideal sake I really want to drink now." Challenging and delicate brewing, possible only in small production, shines through. Brewed according to the expression of rice and climate at each time, its charm is an honest and unadorned personality, as if listening to the Toji's "soliloquy." It is a cup fans long for, where the producer's philosophy and passion are directly transmitted.

"Kameya" is a traditional Junmai brand telling the source of Kumano Shuzo's history. Bearing the name of "Kame" (Turtle), which is said to live for ten thousand years, as auspicious sake wishing for long-lasting prosperity and health, it has been loved across generations in Kumihama. Characterized by the rustic sweetness inherent to rice and a solid umami that makes one feel the rich earth of Tango, its depth increases further when warmed, warming the heart as well. The taste carefully brewed with traditional skills supports local bonds as the "taste of home."

"Time Machine" is a brand where Kinoshita Shuzo's originality shines, reviving Edo period brewing methods in the modern era. Using much more koji than modern sake, it pursues a rich and sweet taste. As "sake that travels through time," it conveys a story of aging that differs for each vintage. The balance between a condensed sweetness like dried fruit or honey and complex acidity enables enjoying it like dessert wine or pouring it over vanilla ice cream as an adult dessert. An ancient technique crosses time, illuminating the possibility of future sake. It is a cup full of romance.

"Goshun" is a brand that combines history and dignity, symbolizing the rich brewing culture of Ikeda, Osaka. Inheriting the lineage of "Ikeda Sake," which was renowned as a famous brewing region in northern Settsu during the Edo period, it has long been cherished by many cultural figures and enthusiasts. The brand pursues the ultimate food-pairing sake based on the principle of "neither too sweet nor too dry" with a perfect balance of flavors. The mellow umami that spreads with one sip and the refreshing finish that gently fades enhance any fine meal. Their honest brewing is also evident in their strict commitment to quality, limiting their year-round offerings to just three types: "Ikeda Sake (Futsushu)," "Honmaru (Honjozo)," and "Tokugin (Tokubetsu Ginjo)." Whether as a daily glass or a celebratory sake for special occasions, the history of Ikeda and the passion of the brewers breathe through every carefully crafted drop.

"Midori-Ichi" is a brand symbolizing the pride and ideals of sake brewing in Ikeda, Osaka. "Midori" represents the crystal-clear color of sake, while "Ichi" signifies that Ikeda is the birthplace of refined sake; the name conveys a strong will to "master the essence of sake." Brewed with the pure underground water from the Inagawa River system and carefully selected rice, its flavor is characterized by a harmony of clean umami and a crisp, sharp finish. Having overcome the hardship of the complete destruction of its brewery during the Great Hanshin-Awaji Earthquake, it is now brewed in Kasai City, Hyogo Prefecture, but its soul remains eternally with Ikeda. The signature "Genshu" (undiluted sake) offers a powerful and rich taste, while varieties like "Kureha" and "Ayaha," named after Ikeda's "Legend of Orihime," continue to be loved by many fans as radiant drinks that celebrate local history.

"Akika" is one of Japan's leading Junmai breweries, adhering to an integrated system from "rice growing to sake brewing" amidst the abundant nature of Nose, Osaka. Using Yamadanishiki and Omachi cultivated in fields tiled by the brewery itself without pesticides or chemical fertilizers, and brewed with the pure underground water of Nose, this sake is truly the "crystallization of the terroir." The harmony between the powerful rice umami that spreads the moment it hits your tongue and the sharp acidity that tightens it is exquisite, featuring a robust quality that withstands aging. From chilled to room temperature, and particularly hot sake where its strength blooms, it shows diverse expressions depending on the temperature and harmonizes beautifully with rich dishes. Embodying the belief that "true local sake is born from the rice and water of its land," every drop of Akika lets the drinker feel the breath of the earth.

Kozo Sansui is the name of the brewing water used by Kanenoi Shuzo, and is also a brand name. Possessing the characteristics of medium soft water, it is rich in minerals and supports vigorous fermentation.

"Ryusen" is a brand that shines with local personality, using 100% "Mishima Gohyakumangoku" cultivated around "Mount Ryuo," which towers near Nakao Shuzo's brewery in Ibaraki. To maximize the blessings of this region, once famous as "Mishima no Sato," they strictly commit to local water and rice, etching the rich nature of Ibaraki into every drop. Within the clean and transparent quality unique to Gohyakumangoku, there coexists a dignified elegance and sharp crispness that makes one feel the pure air of Mount Ryuo. Versatile enough to be enjoyed from chilled to warmed, it has long been loved by many local sake fans as a masterpiece of Ibaraki that plays a supporting role in enhancing the flavor of any dish.

"Miyama" is a brand that can be called the crystallization of regional love, using 100% "Mishima Omachi" revived by Nakao Shuzo in Ibaraki together with local farmers. In the Edo period, the Mishima region was one of Japan's leading sake rice production areas known as "Mishima no Sato," but Omachi disappeared in the early Showa era because its tall stalks made it prone to falling. This sake, brewed from the revived legendary rice, is a special gem released only in April each year. It is characterized by the gentle and elegant aroma unique to Omachi and a meltingly smooth texture. Upon taking a sip, the rich umami and faint sweetness of the rice spread through the palate, allowing one to feel the vitality of the land. It is a brand imbued with the history and passion of Ibaraki, perfect for enjoying during peaceful moments.

"Juhai" is a legendary brand that was once loved in Ibaraki, Osaka, and continues to convey regional history to this day. Brewed by Takashima Shuzo in Ibaraki City, this sake used "Mishima Omachi," a superior rice variety from the Mishima region, which has been known since the Edo period as one of Japan's leading sake rice producing areas. Formed from the large-grain, rich-flavored Mishima Omachi and the pure local water, "Juhai" was an indispensable presence in the lives and celebrations of local people. Although the brewery has unfortunately closed, its name remains carved as an essential memory in the history of Ibaraki's sake brewing traditions.

"Mukune" (MUKUNE) is a brand launched by Daimon Shuzo with a focus on the global market, pursuing a pure and innocent flavor. Bearing the name of the brewery's symbolic restaurant "Mukunetei," it aims to express "fundamental beauty without any impurities" through sake. Born from the pure water at the foot of the Ikoma Mountains and carefully polished rice, this sake is characterized by rich, deep umami and a silky smooth texture. While inheriting the DNA of traditional "Rich and Dry" style, it possesses a flexible personality that complements modern diverse food cultures, earning high support even from top chefs abroad. It is a brand that symbolizes Daimon Shuzo's innovative spirit and carries the "next standard" of sake.

"Yama-Arashi" and "Yama-Kaze" are Junmai Daiginjo Genshu representing Daimon Shuzo's "Yama Series," powerfully expressing the regional terroir using 100% Katano-grown rice. While both are undiluted sakes with the same specifications, the pasteurized "Yama-Arashi" offers calm, deep umami and sharpness, while the unpasteurized "Yama-Kaze" lets you enjoy fresh dynamism and floral aromas. Both have the punch of undiluted sake with an alcohol content of 19%, featuring an overwhelming drinking profile and an excellent balance of clear acidity. These sibling brands, which bring out the full potential of rice nurtured by the land of Katano, are full of vitality that powerfully shakes the five senses of the drinker, just as their names suggest.

"Daimon" (DAIMON) is the flagship brand symbolizing Daimon Shuzo's vision, fusing Katano's terroir with global sensibilities. Using the region's abundant water and rice, this sake, which masters the brewery's "Rich and Dry" personality, is selected not only in Japan but also by top restaurants worldwide. Its greatest charm lies in the coexistence of a powerful umami skeleton with refined, clear acidity and sharpness, allowing for a wide range of pairings that transcend traditional sake boundaries, such as meat dishes and spicy cuisine. Bearing the global name "DAIMON" on traditional brewing, every drop serves as a powerful bridge for local Osaka sake to shine in the world's gastronomic scene.

"Rikyu-bai" is a historic brand of Daimon Shuzo characterized by an elegant aroma and deep flavor that has been protected for many years. Named after the plum blossoms said to have been loved by the tea master Sen no Rikyu, it pursues a sake brewing style that makes one feel a dignified vitality amidst tranquility. The flavor, a harmony of softness created by the soft water at the foot of the Ikoma Mountains and the umami of carefully selected sake rice, perfectly expresses the brewery's "Rich and Dry" personality in a neat form. Its perfection as a food-pairing sake is exceptionally high, possessing the capacity to embrace everything from the delicate flavors of Japanese dashi to strongly seasoned dishes. Brimming with universal beauty unaffected by trends, it is the pride of Katano, Osaka, that continues to be loved across generations.

Kyogoku is a brand by Niseko Shuzo, named after the famous spring water "Mt. Yotei Fukidashi Spring Water" that wells up in Kyogoku Town, east of Kutchan. Selected as one of Japan's Top 100 Waters by the Ministry of the Environment, this spring water is pure soft water created by Mt. Yotei's snowmelt being filtered underground over many years, providing ideal water quality for sake brewing. The Junmai sake made with Hokkaido's sake rice "Kitashizuku" is semi-dry to slightly dry, featuring a light rice sweetness and a clear profile with a modest aroma. The Honjozo offers a crisp, dry finish with minimal brewer's alcohol, making it an excellent food-pairing sake. This is a clear and easy-drinking sake born from the blessings of Mt. Yotei.

Kimagure is a Ginjo sake from Takasago Shuzo made with Hokkaido 'Kirara 397' rice polished to 50%. Leveraging subsoil water from Mount Daisetsu and Asahikawa's harsh cold, it is brewed through low-temperature long-term fermentation for a clean, impurity-free finish. A slightly light dry sake, it features a light and casual character as its name (meaning 'capricious') suggests.

Kawaguchi Natto is a unique brand brewed by Kanenoi Shuzo, using sake rice grown by the local natto manufacturer "Kawaguchi Natto." The label adopts the natto package design, and it is popular as a unique collaboration product.

"Hikoboshi no Yama" is a brand created as an homage to the romantic "Tanabata Legend" passed down in the land of Katano. Imaging the strength and integrity of Hikoboshi (Altair) shining in the night sky, it is brewed with the clear water of the Ikoma Mountains and the blessings of the Amanogawa River. It is characterized by a crisp, tight sake quality and a delicate umami felt in the finish. Together with its counterpart "Orihime no Sato," it is a gem that has sublimated Katano's culture and nature into a tangible story called sake. It offers an emotionally rich flavor perfect for conversations with loved ones or nights spent looking up at the starry sky.