Brands

"Kumano Sanzan" is Ozaki Shuzo's flagship brand, a sake named after the World Heritage Site Kumano Sanzan (Kumano Hongu Taisha, Kumano Hayatama Taisha, Kumano Nachi Taisha). Shingu City has flourished as the gateway to the Kumano Sanzan since ancient times and has been bustling with pilgrims visiting the Kumano Kodo. This brand name contains the brewery's desire to reflect respect for the sacred sites of Kumano and the history and nature of this land in sake brewing. As sake brewed in the warm climate of the southernmost tip of Honshu, it has a unique personality. Using water nurtured by the rich nature of Kumano and brewing utilizing the climate of Kishu, it expresses the characteristics of local sake of Kumano. When you taste it, a gentle aroma and the umami of rice spread, and a balanced acidity brings the whole together. The aftertaste is refreshing and sharp, and it goes well with seafood and mountain products of Kumano. Loved by pilgrims visiting Kumano Kodo and locals, it provides sake unique to this land as a brand that embodies the climate and culture of Kumano.

"Kumano Gawa" is a brand themed on the majestic Kumano River, also known as the river pilgrimage route of the World Heritage Kumano Kodo. Using pure underground water for brewing, it features a smooth and refreshing mouthfeel like the flow of a river.

"Isana" is a brand named after the old name for whale, "Isana," imaging the sea of Kumano, which has been deeply involved with whaling culture since ancient times. It features a powerful and rich taste that men of the sea would have loved, and the compatibility with fresh seafood is outstanding.

"Hirokawa" is brewed with gratitude to the rich local climate and water as a brand rooted in the region. It features a gentle and mild aroma and a taste where the umami of rice spreads, making it a sake that snuggles up to the daily dining table.

"Kinkyo" was named with the image of the beautiful autumn colors (Kinshu) landscape of the hometown, Kinokawa City. It features a mellow taste and depth due to aging, making it a calm sake that you want to enjoy slowly on a long autumn night.

"Teppo-tai" (Gunner Squad) has a historical brand name unique to Kishu/Wakayama and features a powerful and punchy taste. It has the richness unique to undiluted sake (Genshu) and a solid acidity leading to Yamahai brewing, making it a satisfying bottle to drink.

"Bazara Taisho" is a brand aiming for free and dynamic sake brewing, as if embodying the spirit of Basara. Known for thick nigori sake, it is a unique sake characterized by rich sweetness and umami, and the impact coming from high alcohol content.

"Nihonjo" is Yoshimura Hideo Shoten's flagship brand, named after the brewery's trade name, embodying the tradition of Noto-style Yamahai brewing. Using the unique technique of Noto-style Yamahai brewing, sake brewing utilizing the natural action of lactic acid bacteria and yeast produces a unique sake quality with deep richness, complex acidity, and powerful umami. When tasted, a solid umami of rice spreads, and you can feel the complex acidity and deep richness unique to Yamahai brewing. It features a profound taste where power and delicacy coexist. It shows its true value when served as warm sake, and by warming, the umami of rice and acidity harmonize, allowing you to enjoy a rich yet sharp taste. It goes excellently with heavily seasoned dishes and fatty fish. It is a brand that embodies Yoshimura Hideo Shoten's philosophy of sake brewing, fusing the tradition of Noto-style Yamahai brewing and the climate of Kishu.

"Hannyatou" is the flagship brand brewed by Hatsusakurashuzo, inheriting the tradition of the World Heritage Site, Mt. Koya. In Mt. Koya, sake has been called "Hannyatou" since ancient times. Although drinking alcohol is originally forbidden in Buddhism, sake was called Hannyatou as a medicine to warm the body in Mt. Koya, and there is a history that monks also secretly enjoyed it. Adopting this traditional name for the brand name, it has been established as a specialty sake of Mt. Koya. Hatsusakurashuzo has been loved by pilgrims and monks as the brewery closest to Mt. Koya. Using the clear underground water of the Mt. Koya system as brewing water, it is brewed in an environment blessed with a cool climate and rich water sources at the foot of the sacred peak Mt. Koya. When tasted, a gentle aroma and the umami of rice spread, featuring a refreshing taste nurtured by the pure water of Mt. Koya. The aftertaste is sharp, and it goes well with vegetarian cuisine (Shojin Ryori) and Japanese food in general. It is also very popular as a souvenir for visiting Mt. Koya, and is widely known not only locally but also widely as a unique brand with a religious background and historical story. There is a product lineup bearing the name of Mt. Koya, such as "Koyasan Sei Hannyatou" and "Koyasan Hannyatou," which are popular among pilgrims.

"Hatsusakura" (First Cherry Blossoms) is a brand bearing the name of the brewery that has been loved locally for a long time. Like the cherry blossoms announcing the arrival of spring, it features a gorgeous yet friendly taste that snuggles up to the lives of local people.

"Kikaku" (Tortoise and Crane) is an auspicious brand named after the tortoise and crane, symbols of longevity and prosperity. It features a dignified taste that is appreciated for celebrations and gifts, and a good balance that you won't get tired of drinking.

"Sanada Shinobi" is a brand imagining the Sengoku warlord Sanada Yukimura, who has a connection to the Katsuragi-cho area, and his subordinate ninjas. The dry and sharp taste expresses roughness and purity like a ninja, making it a popular bottle among history fans.

"Fukujukai" is a core brand inheriting the tradition of Nakagawa Shuzo, established as a trademark in 1914 (Taisho 3). Derived from the Noh play "Makurajido," it contains wishes for longevity and prosperity. It is an auspicious sake suitable for celebratory occasions, loved by local people since the era of the shop name "Shodaya." It is a heart-warming taste brewed by Tottori's climate and traditional techniques.

"Benten Musume" is a brand derived from Benzaiten worshipped in Wakasa Town, pursuing "Junmai food sake that gets better when warmed." The biggest feature is "brewing per rice field." Tanks are divided by producer, rice field, and variety, and prepared without any blending. It expresses the individuality of diverse rice such as Tamasakae, Gohyakumangoku, Yamada Nishiki, Goriki, and Torihime as it is. The labels are numbered "1st daughter," "2nd daughter" in the order of preparation, valuing transparency where the faces of the brewer and farmer can be seen. By warming, the umami of rice spreads gently, a warm taste that snuggles up to meals.

"Kimitsukasa" is an advanced brand that applied ice temperature technology originating in Tottori Prefecture to sake storage. Characterized by controlling the action of enzymes by storing at an "ice temperature" of about minus 4 degrees, and aging mellowness while maintaining the freshness of freshly squeezed sake. It was known as a highly rare sake, such as being distributed to limited 100 members nationwide. It is a crystal of technology and passion that challenged the compatibility of long-term aging and freshness retention, such as the 30-year-aged Junmai Daiginjo "Sanju."

"Hakuro" is a brand synonymous with Fujii Shuzo's aged sake brewing, derived from the "white wolf" in the legend of the discovery of Misasa Onsen. They revived the brand from the Taisho era and established a unique technique of aging at room temperature for over 20 years in enamel tanks. It features a beautiful amber color and complex, multi-layered umami likened to sherry or Shaoxing wine. Winner of the Gold Medal and Trophy at the IWC (International Wine Challenge), it is a gem of aged sake evaluated worldwide as "drinking time."

"Misasa Masamune" is the flagship brand of Fujii Shuzo named after Misasa Onsen. It is deeply connected with local faith and festivals, such as being used as omiki (sacred sake) for the local Misasa Shrine. Using high-quality sake rice such as Yamada Nishiki, it is aged for about one year in a earthen storehouse. It features a balanced taste with a faint aging aroma drifting in a refreshing dryness. As an all-purpose sake that is "good warmed, good chilled," it continues to color the dining tables of the hot spring town.

"Mitokuzakura" is a historic brand derived from "Mt. Mitoku," a sacred place of Shugendo known for the National Treasure Nageire-do Hall. Reviving the brand from the Taisho era, it contains respect for the sacred mountain which is the spiritual pillar of the region. It expresses cleanliness like cherry blossoms blooming in the mountains and a taste that makes you feel the weight of history. Among Fujii Shuzo, it is widely developed from fresh types to aged types, and is a cup symbolizing the nature and cultural heritage of Misasa.

"Shikun" is a classy brand derived from the Chinese historical event "How can there be no bamboo?" (meaning one cannot live without bamboo). Aiming for a clean and high-minded sake quality like bamboo, it features a faint citrus scent and a light and smooth throat feel. By protecting the traditional method "Sanki Amazakemoto" continuing since the Edo period and performing many processes by hand, it realizes a delicate taste not found in mass production. Brewed in the historic white wall warehouse district, it is a bottle embodying the culture and aesthetic sense of Kurayoshi.

"Take" is a premium brand of Junmai Daiginjo launched by Mr. Takehiro Nakai, the Senior Managing Director of Nakai Shuzo, with his own name. Using clear underground water gushing from deep underground in Daisen National Park, carefully brewed unblended sake is bottled as it is. Since no water is added, the original strong umami and aroma of rice are transmitted directly. A challenge to new sake brewing integrating modern needs and sensibilities while protecting tradition. It is a bottle with all his might, containing the will of succession to the next generation and innovation.

"Top Suirai" is a collaborative pioneer of refrigerated sake with a history named by Marshal Heihachiro Togo in the early Showa period. In an era when drinking sake hot was the mainstream, they developed sake that tastes good when chilled, and named it by combining the spirit of "From now on, it's the era of cold sake (cutting the top)" and the new weapon "suirai (torpedo/mine)" at that time. While leaving the umami of rice, it features sharpness and exhilaration that stand out when chilled. It is a refreshing taste where the spirit of innovation ahead of the times lives.

"Nagatoshi" is a brand that inherited the tradition of Nagatoshi Shuzo, which was once located in Yodoe-cho, Yonago City. When the brewery closed in 1992, Chiyomusubi Shuzo inherited it so as not to let its history and technology die out. Protecting the taste loved by local people is a sign of respect for local sake culture. As a brand with different roots, it gives diversity and depth to Chiyomusubi's lineup.

"Masukagami" is another pillar brand brewed by Chiyomusubi Shuzo. While using the same strict quality standards, Shimane's brewing water, and Tottori Prefecture's sake rice as the flagship brand "Chiyomusubi," it expresses a different personality. As one of the lineups responding to diverse tastes, it shows the depth of the brewery and high technical ability. The philosophy of Chiyomusubi pursuing "genuine local sake" rooted in the region flows in common.

"Bijincho" is a brand with a gentle and delicate taste created by San'in's first female chief brewer. Fusing sensibilities unique to a female brewer and solid theory learned at universities and research institutes, they realized an easy-to-drink and friendly sake quality. Using "Tamasakae" from Tottori, it features a soft mouthfeel and light throat feel. It aims for a warm sake that soothes the drinker's heart and makes smiles (Emi) overflow.