Brands

"Shojo" is a representative brand of Kitamura Sake Brewery derived from the sake-loving sprite "Shojo", a legendary Chinese animal also known as a Noh play program. It embodies the wish to be a sake that brings joy and happiness to the drinker, like the Shojo who possesses a sake jar said to be "inexhaustible no matter how much you draw". Rooted in the climate of Yoshino, it is characterized by a mellow and savory taste, and is familiar as a sake for festive days.

"Mizuo" is a brand derived from being brewed with the famous water of Mt. Mizuo, which towers in the background of the brewery. Sticking to the best sake rice from Nagano Prefecture (especially Iiyama), it is characterized by the spreading umami of rice despite the modest aroma, and a sharp aftertaste. Aiming for "sake that tastes better on the second cup than the first, and better on the third than the second," it is supported as the ultimate mealtime sake that enhances food.

Fukutsukasa is the flagship brand representing the port city of Kushiro. Brewed with soft water from the Kushiro Marsh and Hokkaido rice, it features a clean entryway with a soft, expansive umami. Specifically designed as an ideal food-pairing sake, it excels when served alongside fresh Pacific seafood like saury, crab, and kelp.

"Sogen" is the brand that symbolizes the pride of Oku-Noto, brewed by the very birthplace of Noto Toji. Backed by over 250 years of history, it utilizes long-term, low-temperature fermentation to slowly extract the full potential of the rice, achieving a deep, mellow umami and a sophisticated aroma. Its pinnacle, 'Dai-Ginjo Sogen,' is featured in ANA's international first-class service and is beloved worldwide as the ultimate expression of orthodox sake.

"Wakamidori" is the flagship brand of Imai Shuzoten, named after a Noh song from the Edo period. It embodies the sentiment of "aiming high, having an enterprising spirit, and never forgetting youth." With a disjointed sake quality produced by traditional manufacturing methods, it develops a diverse lineup such as Tokubetsu Junmai and Junmai Ginjo.

"Azumaichi" is the representative brand of Gochouda Shuzo, named with the aim of being the "Number One Sake in the Orient." Using high-quality self-cultivated Yamada Nishiki rice and fermenting it slowly at low temperatures, it brings out the umami of the rice and a gentle aroma. It has a good balance of acidity, sweetness, and bitterness, making it ideal as a sake to accompany meals that enhances the taste of food.

"Shunnoten" is a historic brand named after a part of a poem composed by the poet Akiko Yosano, who loved this brewery's sake. Upholding "Junmai-ism," Yorozuya Jozoten finishes it with a taste that brings out the umami and richness of the rice while offering a faint, elegant acidity. Especially when drunk as "nurukan" (lukewarm sake), the heartwarming flavor reminiscent of spring in the mountain province of Kai stands out, making it popular as a meal-time sake to be enjoyed with food.

"Fukucho" is the flagship brand of Imada Sake Brewery, born from the climate of Akitsu, the birthplace of Ginjo sake, and an innovative spirit. It is characterized by a complex yet crisp taste that maximizes the individuality of the unique sake rice "Hattanso." Brewed with the delicate sensibility unique to a female master brewer, it combines an elegant aroma that is not too flashy with a gentle umami that accompanies meals. It pairs perfectly with Seto Inland Sea seafood, especially oysters and white fish, and has gained strong support from sommeliers and chefs around the world.

Koshiji no Kohbai is a brand imagining the beauty of red plums blooming with dignity along the roads of Echigo. Like red plums blooming in the cold of early spring, it expresses the pure charm of sake brewed through the severe winter of Niigata. Using traditional brewing techniques and locally produced sake rice, its flavor is based on the 'Tanrei' taste typical of Niigata sake, while also offering a flowery and elegant aroma like red plums and balanced umami. It has a broad depth that exerts its potential at wide temperature ranges from chilled to warmed, and it is an emotional bottle that one wants to enjoy along with the changes of the seasons.

Named by the first generation Genki Shibasaki after the famous Funao Falls sourced from Lake Haruna. Brewed with the pure underground water of the Mount Haruna range, it offers a versatile quality: the Ginjo series provides a clean finish for Japanese dishes, while the Genshu series offers a rich body that even complements meat dishes.

"Inasato" is a brand used since the founding, derived from the place name "Inada" where the brewery is located. "Inada" is named after the fact that it was originally called "Ina no Sato (Village of Rice)." It is a brand that embodies "Sake that tastes and smells like rice, sake that is like sake" aimed by Isokura Shuzo. As sake that accompanies the daily lives of local people, it continues to be loved during festivals and at the daily dining table.

"Seiun" is the flagship brand bearing the brewery's name, named after the clear view from the summit of Mt. Fuji. Utilizing Ogawa Town's rich water and earth blessings, it pursues a clear and refined flavor that makes the drinker's heart "bright." A local sake where sincere umami breathes, being loved for over 100 years staying close to the lives of local people.

"Minami" is a premium brand launched by the previous owner, Takuji Minami, for distribution outside the prefecture. Its greatest feature is its "Hojun Umakuchi" (rich and savory) taste, which is rare among Kochi sake that is often light and dry. Through careful brewing using entirely "Hako Koji" and thorough low-temperature management, it draws out the umami of rice and a gorgeous aroma. It also combines impactful acidity and sharp finish, earning high acclaim from sake fans nationwide.

"Azumarikishi" is the flagship brand symbolizing the history and tradition of Shimazaki Shuzo. Since its founding in 1849, it has been loved in the local Nasukarasuyama. The name originated from the second-generation owner Kumakichi's deep love for sumo wrestling, with "Azuma" representing the Kanto region and "Rikishi" representing the spirit of protecting tradition with strength. Azumarikishi, sent out to the world after "Cave Aging," the synonym of Shimazaki Shuzo, boasts outstanding perfection, harmonizing clear water originating from Mt. Nasu with the mellow umami born through aging. It features a dignified taste and a rich finish that lets you feel the climate of Nasukarasuyama. It is one of the famous sakes representing Tochigi, a fusion of the skills of brewers cultivated through long history and the unique personality of cave aging.

"Seiun" is the flagship brand of Goto Shuzojo, derived from the phrase "Seiun no kokorozashi" (ambition of blue clouds/lofty ambition), expressing a noble spirit aiming for heights. It is characterized by a clean and light taste with a gentle umami of rice, making it a sake one never tires of drinking. It has been long loved in local Kuwana as a daily evening drink, possessing a versatility that naturally harmonizes with any dish. It is an approachable sake that makes you feel a freshness like a clear blue sky.

Sawanoizumi is the flagship brand of Ishikoshi Jozo, named by combining "Sawa" from Nakazawa where the brewery is located and "Izumi" from the spring water on the premises. As the only sake brewery in Tome City, it receives overwhelming support locally and is enjoyed in many restaurants in the city. Using sake brewing suitable rice grown in cooperation with local contract farmers, they brew sake utilizing the regional climate.

"Inamuraya Bunshiro" is a brand that achieved a triple crown at the 2015 Aomori Prefecture Sake Awards, winning in the Ginjo (Daiginjo), Junmai (Junmai Daiginjo), and Ginjo (Aomori-grown rice) categories.

"Sawano Tsuru" is the representative brand bearing the brewery's name, embodying the pride as Japan's number one Junmai sake maker. The tradition of sticking to Junmai sake brewing using only "rice, koji, and water" for over 300 years since the mid-Edo period is alive. While protecting the style of refreshing Nada masculine sake with richness and sharpness, it provides high-quality Junmai sake in a wide price range. The commitment to rice backed by the history starting as a rice merchant and pure sake brewing without any additives convey the essence of sake.

"Hokkou Masamune" is a brand symbolizing Iiyama, a heavy snowfall region, derived from the Big Dipper shining in the northern night sky. Using clear snowmelt water stored in beech forests and local sake rice, it is characterized by a taste that allows you to feel the umami of rice despite being dry with sharpness. It is a bottle that truly represents the essence of "local sake," which can be enjoyed cold or hot and goes perfectly with local cuisine.

A representative brand bearing the name of the brewery, embodying the tradition and innovation of the oldest brewery in Iwate Prefecture. The muroka nama genshu (unfiltered, unpasteurized, undiluted) "innocent" series was born from the desire to deliver the mellow aroma and refreshing taste of freshly pressed sake, characterized by a sake quality that values the natural taste without using any activated carbon. The soft mouthfeel from soft water brewing harmonizes with the vivid aroma and sharp, well-defined taste brought out by low-temperature fermentation for over three weeks. Maximizing the individuality of the underground water of Mt. Iwate and locally grown rice, it is supported by many sake fans as a brand that expresses the terroir of Shizukuishi.

"Nishinomon" is a premium brand of Yoshinoya located in Nishinomon of Zenkoji Monzen-machi. Utilizing the natural features of local Nagano, they pursue a high-quality taste to entertain Zenkoji worshipers. While maintaining traditional manufacturing methods, they practice modern quality control and are popular as a brand that harmonizes with Zenkoji culture.

Chiyonosono is the flagship brand bearing the brewery's name, a sake that crystallizes the traditions and techniques of Yamaga. It is carefully brewed using traditional methods with subterranean water from the Kikuchi River and Kumamoto Prefecture rice. Characterized by a gentle aroma and a mellow flavor, it can be enjoyed across a wide temperature range from chilled to warmed. It is a locally rooted sake also beloved at ryokan (traditional inns) in the Yamaga hot spring town. The brand name embodies the brewery's philosophy of creating sake that will be loved forever, like a garden (sono) that continues for a thousand generations (chiyo).

"Kamitaka" is the representative brand of Eigashima Sake Brewery, registered as a trademark in 1895 (Meiji 28). The origin of the brand name was named after the anecdote that a hawk flew down onto the flagship of the Japanese Navy. The aroma is modest so as not to disturb the food, and it is evaluated as a supporting role that brings out the taste of the food. Daiginjo Kamitaka maintains the design philosophy of complementing the main dish. Reflecting the climate of Eigashima facing the Seto Inland Sea, it is characterized by a taste design that emphasizes compatibility with seafood. It is carefully brewed by traditional methods using high-quality brewing water called Teramizu and sake rice nurtured in the Harima Plain. Even within the light and refreshing taste, it is a well-balanced sake quality where you can firmly feel the umami of rice.

Suminoe is a brand brewed by Suminoe Shuzo in Ishinomaki, aiming for a sake quality that is "clean," "soft," and "elegant." Using excellent sake rice from various regions such as Miyagi Prefecture's Kura no Hana, Hyogo Prefecture's Yamada Nishiki, Fukui Prefecture's Gohyakumangoku, and Okayama Prefecture's Omachi, it is carefully brewed with underflow water from the Kitakami River and Miyagi yeast. Although the brewery was heavily damaged by the Tsunami of the Great East Japan Earthquake, they achieved reconstruction with support from all over the country and continue to brew high-quality sake. Characterized by a delicate and soft mouthfeel with elegant umami despite being light. It goes well with meals and is loved as a sake to accompany meals (shokuchushu) that enhances the seafood of Ishinomaki. Also active as a member of the DATE SEVEN project, they are transmitting the technology and individuality of Miyagi's sake brewing to the whole country.

"Hokosugi" is a brand imbued with the wish to be a sacred and powerful sake like the cedars soaring in the sacred precincts of Ise Jingu Shrine. They have a wide lineup from regular sake to Daiginjo sake, and "Yamahai Shikomi" in particular has an exquisite balance of richness and acidity. It nestles close to the food culture of Ise-Shima, and its charm is a taste that you never get tired of drinking, which can be enjoyed both chilled and warmed. It is a synonym for local sake of Ise, continuing to be loved mainly locally.