Brands

Mine no Homare is the flagship brand of Watanabe Shuzo Honten, named with the grand image of morning sun over Mount Fuji's foothills and wishes for business prosperity since its unification in the early Showa era. Brewed in Tsunoshima-cho, Kurashiki City, a reclaimed land from the Edo period, using underground water from the Takahashi River. Characterized by traditional flavors carefully brewed with Bitchu Toji techniques, it offers a lineup including Josen and Kasen grades. Maintaining methods passed down for five generations since the 1909 founding, with the distinctive process of aging sake to Mozart's music, it achieves a soft and gentle taste. It is a locally rooted sake that pairs well with Kurashiki's regional cuisine and Seto Inland Sea fish dishes.

Senzairaku is one of the brands brewed by Watanabe Shuzo Honten, long cherished as an auspicious brand name. As the name suggests, wishing for a thousand years of prosperity and enjoyment, it is a sake favored for celebrations and special occasions. Brewed with Bitchu Toji traditional techniques and Takahashi River underground water, it features the brewery's characteristic careful pressing with a wooden press and aging with Mozart's music. With a soft mouthfeel and harmonious flavor, it has the character of a Kurashiki local sake that accompanies regional food culture.

Yorokobi no Izumi was a local sake from Kurashiki produced by Nakata Shuzo, the flagship brand of a brewery with a long history dating back to 1773. The brand name was bestowed when the sake was presented to Emperor Showa during the Army Grand Maneuvers in October 1930, and it was cherished as an auspicious name meaning 'Spring of Joy.' Brewed in the Yobimatsu-cho area of Kurashiki, it was known as a traditionally crafted sake beloved by the local community. The brewery ceased operations in 2009 and the sake is no longer produced, but it remains an important brand in the history of sake brewing in Kurashiki.

Michitsuru was a local sake from the Tamashima area of Kurashiki produced by Michitsuru Shuzo, a sake that carried the auspicious symbolism of the crane in its brand name. Brewed in the Tamashima district of Kurashiki, the brewery was committed to sake-making rooted in the local community. The company went bankrupt in 2014 due to financial difficulties, and the brewery was demolished. The sake is no longer produced. It is recorded as a brewery that played a part in the history of sake brewing in Kurashiki, Okayama Prefecture.

Fujigiku is a sake brewed by Fujigiku Shuzo Honten in Kurosaki, Tamashima, Kurashiki, named with the aspiration of creating sake as majestic and noble as Mount Fuji. Preserving traditional sake-making that has continued since the Edo period, it is carefully brewed using rice and water from the Tamashima area. Inheriting the techniques of Bitchu toji master brewers while valuing locally rooted flavors, the brewery also maintains quality control suited to modern times. Characterized by gentle aromas and well-balanced flavors, it is cherished as a sake that complements the local food culture. It pairs well with Seto Inland Sea seafood and Okayama's regional cuisine, making it a local sake that brightens everyday dining.

Suiho is a sake brewed by Suiho Shuzo in Kurosaki, Tamashima, Kurashiki, a brand bearing the auspicious name meaning 'Treasure of Intoxication.' The brewery carries out traditional sake-making in the Tamashima area, valuing locally rooted flavors. Through careful brewing utilizing Bitchu toji techniques, the sake features gentle aromas and well-balanced flavors, aiming for an easy-drinking quality that complements everyday meals. As a brand beloved locally, it pairs well with Seto Inland Sea seafood and Okayama's regional cuisine, and is enjoyed across a wide range of occasions from family dining to banquets.

Mitaketsuru is the flagship brand brewed by Ouchi Shuzo Jo in Kasaoka City, characterized by sake brewing that brings out the inherent flavor of rice. The Bitchu Toji's dedication to taste has led to winning the Okayama Prefecture Grand Prize. Using Okayama-grown rice and preserving traditional methods, it is crafted into a medium-dry sake with a well-balanced taste. The brewery even has a vending machine on site, making it beloved by local residents. Reflecting the climate of Kasaoka facing the Seto Inland Sea, it is a mild sake that pairs well with meals.

Manatsu no Kajitsu is a summer-limited junmai ginjo muroka nama genshu brewed by Kamikokoro Shuzo, featuring a fruity flavor using Princess Michiko yeast (Tokyo University of Agriculture flower yeast PM-1). Its rare method of brewing in summer produces fresh, gorgeous aromas and refreshing acidity, creating a juicy flavor reminiscent of midsummer fruits. Brewed in Yorishima, the birthplace of Bitchu Toji, it harmonizes the rice umami unique to unfiltered nama genshu with yeast-derived fruit aromas. Ideal for enjoying chilled, it is a seasonal sake that accompanies summer dining tables and refreshes on hot days.

The definitive Nama (unpasteurized) series of Aramasa, designed to highlight the raw appeal of Kogyo No. 6 yeast. It features a brilliant acidity akin to white wine, harmonized with dense sweetness and aromas of peach and strawberry. The complex umami from wooden vats and a refreshing pétillant sparkle make it a modern masterpiece that breaks all conventions.

Bicchuryu is a daiginjo brewed by Kamikokoro Shuzo, a sake that bears the technique and tradition of Bitchu Toji in its brand name. Characterized by its distinguished flavor, brewed in Yorishima, the birthplace of Bitchu Toji, while preserving their traditions. Rich ginjo aromas and a refined, crisp palate harmonize, offering the elegant taste unique to daiginjo. As a brand embodying the pride and technique of Bitchu Toji, it carries forward the sake-making traditions of Okayama Prefecture. Favored for special occasion dining and gifts, it is a dignified sake that complements the delicate flavors of Japanese cuisine.

Shuwa Shuwa is a bottle-fermented sparkling sake by Kamikokoro Shuzo, featuring naturally fine, delicate carbonation. Rather than carbonation injection, natural effervescence from in-bottle fermentation creates an exquisite balance of Kamikokoro's characteristic sweetness and a sweet-and-sour taste reminiscent of lactic acid beverages. With a low alcohol content around 5%, it offers a refreshing flavor that is easy to drink even for sake beginners. It won the Supreme Gold in the Sparkling Sake category at the Fine Sake Awards Japan and a Silver Medal at the IWC. Pairing well with both Japanese and Western cuisine as a toast or food-pairing sake, it is a sparkling sake to be enjoyed casually.

Fuyu no Tsuki is a brand by Kamikokoro Shuzo, a sake expressing a pure, clear flavor like the moon shining in a winter's clear night sky. Carefully brewed during the kan-zukuri (cold-weather brewing) season in Yorishima, the birthplace of Bitchu Toji, it features a delicate flavor born from winter's cool climate. With a transparent aroma and a crisp palate, it pairs well with winter seasonal cuisine and hot pot dishes, and can be enjoyed at various temperatures. It is a beloved brand that cherishes seasonality, nurtured by the technique of Kamikokoro Shuzo and the terroir of Yorishima.

Ippin is a sake brewed by Takimoto Shuzo in the city of Ibara, crafted primarily with carefully selected 'Akebono' sake rice for a clean and refreshing taste. Brewed by a historic brewery founded in 1863, this brand is produced while preserving traditional brewing methods in Ibara, aspiring to a quality worthy of its name 'Ippin' (meaning 'finest quality'). Characterized by a gentle aroma and well-balanced flavor, the sake is designed with food pairing in mind. Takimoto Shuzo also produces Ibara Wine made from grapes grown in Ibara's Aono district and authentic dashi soy sauce, contributing to the region's food culture. This is a local sake from Ibara that can be enjoyed on any occasion, from everyday meals to special celebrations.

Bishu is a brand brewed by Shiragiku Shuzo, a local sake bearing the name of Bitchu Province (present-day western Okayama Prefecture). Brewed utilizing the rich nature of Nariwa-cho, Takahashi City and the clear water of the Nariwa River with traditional Bitchu Toji techniques. Using Okayama-grown rice, it features a taste that values locally rooted sake-making. As a brand alongside 'Taiten Shiragiku,' it has a mild, easy-to-drink quality that complements Bitchu food culture. Widely enjoyed from daily meals to local banquets, it is one of the representative sakes of the Bitchu region.

Rantei Kyokusui is a sake brewed by Akagi Shuzo since its founding in 1823 in Bitchu-cho, Takahashi City, bearing an elegant name derived from the Chinese classic 'Lantingji Xu' (Preface to the Orchid Pavilion). Once part of a three-brand lineup alongside 'Wakatake' and 'Tomiyatsuru,' only Rantei Kyokusui continues to be brewed today. Characterized by a slightly dry, crisp taste with a refreshing drinkability that never tires. Inheriting two centuries of traditional sake-making in the Bitchu region, it is cherished as a sake that complements local food culture. Akagi Shuzo also produces kibi shochu, showcasing versatile brewing expertise.

Takayuki is a sake brewed by Koide Shuzo in Kibichuo-cho, named for the pure spring water that flows from snow-covered mountain valleys used in its production. Brewed with underground water from Mount Takajin and Okayama sake rice varieties including Omachi and Asahi. With a wide lineup including Daiginjo, Junmai, Honjozo, and regular sake, the Josen offers a slightly sweet, never-tiring taste, while the Kurashi Genshu features a rich flavor at 19-20% alcohol. A sake with a clear, pure taste unique to mountain regions, nurtured by the clean water and air of the Kibi Plateau.

O Horetsu is a sake brewed by Horetsu Shuzo in Ukan-cho, Takahashi City, named by combining the auspicious 'Sakura' with the posthumous name 'Horetsu-ko' of Mitsumasa Ikeda, the third lord of the Okayama domain. Founded in 1918, the brewery is situated upstream of the Ukan River in a rich natural setting, using mineral-rich underground water. With a wide lineup spanning Daiginjo, Junmai Ginjo, Ginjo, and Honjozo, they have earned multiple Gold Awards at the National New Sake Competition. The historic 1882 brewery hosts an annual 'JAZZ IN UKAN' concert in late April, blending culture with sake-making. Treasured locally as a rare sake with regional distribution.

Rakka Ryusui is a sake by Ochi Shuzo Jo in Maniwa City, a Junmai sake limited to Okayama Prefecture designed exclusively for warm sake (kan), named after a four-character idiom meaning 'mutual love.' Brewed to be enjoyed at 45-50°C, warming brings out the rice umami and mature flavors. Using mineral-rich medium-hard well water from karst terrain in the firefly-rich Shimo-azae area, it achieves a robust, crisp character. Characterized by a soft mouthfeel, firm rice umami, and mature flavors, it was named with the wish for human connections to spread from the brewery. An exceptionally warm sake that pairs brilliantly with hot pot and regional dishes.

Taisho no Tsuru is the flagship brand of Ochi Shuzo Jo, a sake brewed in the firefly-rich natural environment of Shimo-azae, Maniwa City, by a brewery founded in 1893. The well water flowing through karst terrain is mineral-rich and medium-hard, producing sake with a robust, crisp character. The brand name combines the surname 'Ochi' with the auspicious 'crane' (tsuru) symbolizing the Taisho era, maintaining locally rooted brewing for over a century. With a range from Junmai to Tokubetsu Junmai, it features a taste combining strength and delicacy, nurtured by Maniwa's nature and traditional techniques.

Sumiya Yahei is a brand named in honor of the third-generation Yahei Tsuji, founder of Tsuji Honten, whose family ran a kimono business under the trade name 'Sumiya' before beginning sake brewing in 1804. Using 100% Okayama Omachi rice with an unfiltered method without activated carbon, it retains the natural golden-to-amber color and deep umami of genuine Junmai sake. Brewed in the traditional townscape of Katsuyama, Maniwa City, it maximizes the characteristics of Omachi rice. As the crystallization of Tsuji Honten's philosophy and technique, it is a rare brand available only through specialized retailers, offering sake that fully showcases Omachi rice's charm.

Mihotsuru was a sake brewed by Omi Shuzo in Ninazu, Maniwa City, characterized by traditional brewing using spring water from "Shiogama no Reisen," one of Japan's 100 Famous Waters. A small brewery crafted sake using traditional handmade methods in the nature-rich environment of the Ninazu Plateau in the Chugoku Mountains. The undiluted sake had a robust flavor, with a clean dry style being the mainstream. Cherished as a community-oriented brand mainly distributed in the Ninazu-Yubara area, the brewery eventually withdrew from sake production, and the business was transferred to a liquor shop in Hokkaido, where it restarted as Hakodate Jozo.

Shinro is a sake brewed by Shinro Shuzo in Konkō Town, Asakuchi City, bearing a sacred name derived from the poem "Dew of Divine Blessings" composed by a Konkō-kyō priest at the brewery's founding. Founded in Konkō Town, which has attracted pilgrims from across Japan as a temple town of Konkō-kyō since the late Edo period, the brand has continued community-rooted brewing for over a century. Centered on the sake "Shinro," the brewery also produces liqueurs such as plum wine, beloved by both pilgrims and local residents. With the history and religious culture of Konkō Town as its backdrop, it features a gentle, easy-drinking flavor that harmonizes with the local food culture.

Hohoshu is a sparkling sake brewed by Marumoto Shuzo, characterized by natural effervescence from secondary fermentation in the bottle. This historic brewery uses self-cultivated organic rice, brewing a base sake with traditional techniques and then inducing secondary fermentation after bottling to create fine, refreshing bubbles. True to its name "Hoho" (bubbles), beautiful bubbles rise when poured into a glass, offering an elegant aroma and refreshing taste. Ideal for toasts and as an aperitif, it pairs well with both Japanese and Western cuisine as a sake with a modern sensibility.

The pasteurized series of Aramasa designed to express the diverse character of Akita's sake rice varieties. Brewed entirely through Kimoto and Kioke methods, it achieves a profound flavor despite its low-alcohol original strength. Each color in the lineup represents a different rice, vividly painting the rich landscape of Akita's terroir.