Brands

"Danji" is a brand of Sakurai Sake Brewery, brewed in the traditional sake brewing area called "Nishinada" in Akashi. It is a local sake brewed using "Teramizu", which is said to have been dug by Gyoki, and sake rice from the Harima Plain, in a climate woven by the sea breeze of the Seto Inland Sea.

"Kumashine" is a brand that revived and cultivated the phantom sake rice "Nojoho" for the first time in about 40 years. Nojoho was once evaluated as one of the two major varieties alongside Yamada Nishiki, and had a reputation for taste, but disappeared in the 1960s because it was tall and difficult to grow. Using Nojoho contract-cultivated in local Eigashima, "Kumashine" was revived as a whole-hearted sake that bet on the regeneration of the brewery. It is characterized by a rich and dry taste, realizing a sharp aftertaste while having the strong umami and deep richness inherent in rice. It is a brand with strong regional characteristics that embodies the climate and history of Eigashima.

"Eigashimachihonosake" is a brand bearing the place name, and is a sake that expresses the individuality of the land called Eigashima. It is positioned as an authentic local sake brewed with local rice and water. It embodies Taiyo Sake Brewery's philosophy of Nojun Karakuchi (rich and dry) sake brewing, and functions as a brand that transmits Eigashima's traditional sake brewing to the present day.

"Tengumatsu" is one of the brands of Taiyo Sake Brewery, and sake brewing is carried out based on the brewery's philosophy of Nojun Karakuchi (rich and dry). Using sake rice produced in Hyogo Prefecture, it is brewed as unfiltered raw sake with a rice polishing ratio of 60% or more.

"Taiyo" is a brand bearing the name of the brewery, and is a sake that most directly expresses the basic philosophy of Taiyo Sake Brewery's sake brewing. Aiming for Nojun Karakuchi (rich and dry), it is characterized by a taste that values the inherent umami and richness of rice as unfiltered raw sake using sake rice produced in Hyogo Prefecture.

"Akashi" uses "Akashi", which represents the place name of Akashi, as the brand name, and is a sake that emphasizes regional characteristics. As a local sake brewery that produces only Junmai Namagenshu of Nojun Karakuchi (rich and dry) by family-run handmade, it is a brand where Taiyo Sake Brewery's commitment is condensed. It is characterized by a strong yet sharp taste that goes well with Akashi's seafood, and plays a role as a classic sake loved locally.

"Soranotsuru" is a brand named after the scene where the founder Taheye Nishiumi dreamed of soaring through the sky on a beautiful crane dancing in the sky. By using home-grown Yamada Nishiki and handling everything from rice cultivation to sake brewing consistently, they have achieved sake brewing that controls quality from raw materials. Using "Teramizu" pumped from a well on the premises as brewing water, they create a delicate and elegant taste by the traditional method of extremely low-temperature fermentation with handmade koji. Junmai Daiginjo uses 100% Yamada Nishiki and is characterized by a gorgeous and fruity aroma and a smooth and gentle mouthfeel. It goes well with light fish dishes and delicate Japanese food, and is designed to be enjoyed as a sake with meals. Also, they are engaged in innovative initiatives such as the "Rice Wine" series using wine yeast.

"Hanategami" is a brand of industry-academia collaboration using salvia flower yeast collected by students of the Department of Biotechnology at Hyogo Prefectural Agricultural High School. It is a sake created by the students being involved from the beginning to the end of sake brewing, and the cooperation between local educational institutions and the sake brewery. It is characterized by the gorgeous and gentle scent unique to flower yeast and a fruity taste, realizing a sake quality that is friendly to the younger generation. As a sake made with young people who are responsible for the future of the region, it is a brand that symbolizes the connection with the local community.

It is a brand brewed by Kido Sake Brewery, and the brand name expresses the pride of the Harima region. The powerful name "Harimaou" (King of Harima) contained the self-confidence representing the region as Harima sake. It was one of the brands inheriting the tradition of sake brewing in the Harima region.

Yukiwarabe is a Junmai sake produced by Takasago Shuzo using their unique 'Setchu-chozo' (snow-buried storage) method. Being buried in snow maintains a constant low temperature, smoothing out the sake's edge and creating a mellow flavor and mild aroma. Using pure subsoil water from the Daisetsuzan Mountains and Hokkaido-grown rice, it is a brand where one can enjoy aging unique to snow country.

It was the representative brand of Izawa Honke, a handmade sake using home-grown Yamada Nishiki. Characterized by a rich and mellow yet clean aftertaste, it demonstrated high technical skill, such as winning the Gold Prize at the National New Sake Appraising and Deliberating Fair for six consecutive years. It was also known that former Japanese national soccer player Hidetoshi Nakata loved to drink it, and its high quality was widely recognized.

It is a brand developed as "Yamatokotsuchi Junmai Muroka Nama Genshu Magokoro". With a rice polishing ratio of 60% and an alcohol content of 17 degrees, Gohyakumangoku was used for the raw rice. The brand name "Magokoro" (Sincerity) expressed the brewery's sincere attitude towards sake brewing. As a non-filtered raw sake, it was characterized by a taste that cherishes the original umami of rice.

Combining the place name "Inami" and "Bijin" (Beauty), the brand name expresses attachment to the region. Using sake rice from Inami Town, they brew sake reflecting the local climate. Utilizing the characteristics of Inami Town, which is a rice production area, it is characterized by a taste that values the umami of rice.

It is a brand name representing the Harima region, and is generally distributed as ordinary sake in paper packs, but special junmai sake using 100% Yamada Nishiki from Inami Town and a rice polishing ratio of 60% is also produced. By wearing the regional name "Banshu", the identity as Harima sake is clarified. Utilizing King Brewing's technical capabilities, it is a sake that accompanies the daily dining table, balancing stable quality and affordable prices.

It is developed as 2000ml products as "Hinode Junmaishu Toji no Kura" and "Hinode Kasen Toji no Kura". It is a product that appeals to authentic sake brewing by putting the master brewer's technology and the brewery's tradition in the brand name. It expresses the fusion of stable quality control by King Brewing's employee master brewer system and traditional sake brewing technology.

It is a brand brewed by Hattori Sake Brewery, and had an elegant brand name called "Kimusume" (Noble Daughter). It was one of the brands inheriting the tradition of sake brewing in Ono City, and sake brewing reflecting the climate of the Harima region was carried out.

It is a brand brewed by Tanaka Sake Brewery, and has a unique brand name expressing a peaceful and free atmosphere. The name "Gokurakutombo" (Happy-go-lucky) is a unique naming that is rare in the sake industry, making you feel familiarity. It was one of the brands inheriting the tradition of sake brewing in Ono City.

It is a traditional brand derived from the fact that the 4th generation owner was a master of chrysanthemum cultivation. Contrary to the recent trend of dry and light sake, they stick to traditional sake with a solid and umami-rich taste. It features a mellow taste that brings out the umami of rice, and a strength that can withstand strongly flavored dishes and hot pot dishes. As demonstrated by consecutive gold medals at the National New Brew Appraisal, they maintain quality with high technical proficiency while preserving traditional methods. Junmai sake is 1,320 yen for 720ml, and Junmai Daiginjo is 3,520 yen for 720ml, which is a reasonable price for the quality.

It was a brand brewed by Nishitani Sake Brewery, embodying the tradition of a brewery with a history of over 200 years. As one of the brands inheriting the tradition of sake brewing in Takasago City, it was loved by the local community.

Arikabe no Kakushizake is a brand that evokes the history of the old Arikabe-juku, the local area of Hagino Shuzo. It evokes the image of a story of sake secretly enjoyed in Arikabe, which prospered as a post town.

It is another brand of Okuto Shoji, with a brand name expressing gentleness in contrast to "Chushingura". While "Chushingura" represents the loyalty of samurai, "Otome" (Maiden) expresses gentleness and delicacy. Brewed with Harima sake rice and the clear stream of the Chikusa River, it features a soft mouthfeel and a gentle taste.

It is a brand name imagining a rare rainbow appearing in the winter sky, expressing rarity and beauty. Using Yamada Nishiki from Kato City and spring water from Mt. Gobo, it achieves a delicate and elegant taste. Brewed carefully in the severe cold of winter, it is a brand that values the sense of the season.

It is a powerful brand name imagining a strong dragon fighting against rough waves. Developed as Daiginjo, it features a gorgeous aroma and deep taste. Using Yamada Nishiki from Kato City, it is a high-quality sake carefully brewed with a high rice polishing ratio.

Using the rich nature of the Banshu Plain as the brand name, this is a Honjozo sake that fully brings out regionality. Using local rice, water, and air, it features a rich taste that evokes the natural blessings of the Banshu Plain. At a reasonable price of 1,150 yen (tax included) for 720ml, it is loved as a daily sake to accompany meals.

It is a brand name imagining drops dripping from a sake bag, symbolizing careful sake brewing. Using Yamada Nishiki from Kato City, it features a soft ginjo aroma, subtle sweetness, and refreshing acidity. Available at 1,700 yen (tax included) for 720ml, it is a Junmai Ginjo where you can enjoy high-quality taste at a reasonable price.