Brands

"Buna no Shizuku" is a Junmai sake brewed by Suishin Yamane Honten using the famous water "Buna no Megumi" which springs from the primeval beech forest at the foot of Mt. Takanosu. The brewing water is ultra-soft water with low mineral content, and fermentation proceeds gently, resulting in a mellow mouthfeel. When you put it in your mouth, a calm aroma spreads, and you can enjoy an exquisite balance of sweetness within the dryness. Elegant acidity and plump umami harmony, and it has a track record of winning the 1st Place Grand Prize in the Junmai Sake category at the Spring National Liquor Competition in the past. Please enjoy the refreshing taste created by the pure water nurtured by the beech forest.

"Taketsuru" is a sake brewed by Taketsuru Shuzo, founded in 1733. It is the representative brand of a historic brewery that is also known as the birthplace of Masataka Taketsuru, the founder of Nikka Whisky. Taketsuru Shuzo was the first in Hiroshima Prefecture to revive the authentic Kimoto brewing style of Nada, and since 2016, all products have been converted to "Junmai sake" without added brewer's alcohol. Known for its rich and dry Junmai sake, it has made a name for itself as the pinnacle of Junmai sake that tastes great when warmed. Master brewer Tatsuya Ishikawa aims for "a mealtime sake that goes well with any dish, like 'rice' that doesn't choose the dish," and pursues sake brewing that maximizes the deliciousness of seafood produced by the climate of Takehara and makes food taste better without interfering with it.

"Ozasaya Taketsuru" is a series of unfiltered Junmai Genshu (undiluted sake) brewed by Taketsuru Shuzo using the traditional Kimoto style, claiming the brewery's store name "Ozasaya" as a special brand. Brewed using traditional "wooden buckets" since 2009, it most strongly expresses the technology and philosophy of Taketsuru Shuzo, which revived the authentic Kimoto brewing style of Nada in Hiroshima Prefecture for the first time. It is characterized by the powerful taste of concentrated rice umami unique to unfiltered Junmai Genshu, and the complex and deep acidity produced by Kimoto brewing. It is a brand that can be said to be the true value of Taketsuru Shuzo, which is evaluated as the pinnacle of Junmai sake that is delicious when warmed, and embodies the brewery's philosophy of "making food taste better," being a deep mealtime sake that accompanies any dish.

"Yoru no Teio" (Emperor of the Night) is a playful brand brewed by Fujii Shuzo based on the concept of "not being bound by preconceived notions." With the aim of conveying the joy of enjoying sake together without pretension, it achieves a deep flavor that goes well with any dish, along with a friendly name. Using Hattan Nishiki, a sake rice representing Hiroshima, it features a versatile sake quality that can be enjoyed at various temperatures from cold sake to warmed sake. Based on traditional sake brewing techniques, this brand embodies Fujii Shuzo's new challenge, brewed with flexible ideas that accompany the modern dining table.

"Hoju" is a sake brewed by Fujii Shuzo, and the origin of its name is extremely auspicious. It was named after the newspaper headline "Hoju, Hoju, Hoju..." (Treasure Longevity) was repeatedly published when Emperor Taisho (then Crown Prince) was born. It is a series that has been loved locally in Takehara, and has a history of walking together with the local food culture for many years. With a friendly taste and reliable quality, it has become established as a local sake that colors the daily dining table. It is popular as a sake that accompanies people's lives, such as at celebratory seats and daily evening drinks.

"Maboroshi" (Phantom) is a series centered on Junmai Daiginjo using the uniquely discovered "Apple Yeast," which Nakao Jozo is proud of. It is also known for being honored as the purveyor of New Year's sake for the Imperial Household in 1948. Its greatest feature is the refreshing and fruity aroma produced by yeast collected from apple peels, and its mellow taste. The name "Maboroshi" comes from the fact that it was once treated as a limited product that was never let out of the gate, and even now, it continues to fascinate many sake fans due to its high quality and distinctiveness.

"Hakuran" has been the representative brand since the brewery's founding, characterized by the refreshing sensation brought about by natural carbonation from yeast. It has the perfect quality for a mealtime sake and complements any dish. Normally harmonizing the rich flavor of Junmai sake with the delicate aroma and fine taste of Ginjo brewing, its appeal lies in its fresh and mellow mouthfeel. It has the depth to be enjoyed at a wide range of temperatures, crisp when cold and full-bodied when hot, and continues to be loved as an indispensable local sake for Miyoshi's food culture.

"Hototogisu" is a sake brewed by Hongo Shuzo in Hongo Minami, Mihara City. The brand name comes from the bird "Hototogisu" (Lesser Cuckoo), which has played an important role in Japanese literature and poetry since ancient times. It is characterized by a delicate and profound taste that reflects the elegance and emotion held by its name. Nurtured by the nature and tradition of local Mihara, this sake is loved as a masterpiece that gives peace and emotion, quietly resonating in the heart of the drinker.

"Kikubotan" is a brand that was produced by Kikubotan Shuzo in Kochi-cho, Higashihiroshima City until 2005. It was also known by names such as "Kikubotan Shizenshu." Its taste, loved by the locals, continues to be talked about as a "phantom sake" even after the closure. It was appreciated as a precious experience when it could be tasted at some stores in the past, and now it has become an important existence that conveys the history of local sake brewing.

The "Fukucho Satake Series" is an innovative sake series created in collaboration with the rice milling machine manufacturer "Satake," using revolutionary milling technology. It employs the world's most advanced technologies: "Henpei Seimai" (Flat Milling), which polishes rice thin and flat, and "Genkei Seimai" (Original Shape Milling), which polishes rice while maintaining its original brown rice shape. These methods efficiently remove proteins that cause off-flavors, achieving a clear taste while retaining the original umami of the rice. Fusing the latest technology with traditional soft water brewing methods, this series is highly acclaimed in domestic and international contests and pioneers new possibilities for sake.

Named with prayers for the nation's prosperity and long life (Banzai), this auspicious brand embodies the founding spirit of the Meiji era. Brewed with Araya's pure spring water in an architecturally significant wooden cellar, it preserves the authentic form of traditional Akita sake. A source of local pride, its evocative taste echoes the vibrancy of a bygone brewing town and the enduring passion of its artisans.

"Kansaiichi" is another brand brewed by Tsuka Shuzo, inheriting the tradition since its founding. Along with "Otafuku," it has been loved by the people of local Akitsu as a daily evening drink for a long time. Currently, the name can mainly be seen in Futsushu (ordinary sake), but its taste breathes the history of Akitsu, the birthplace of soft water brewing, and the careful handiwork of the brewers. Its unadorned, simple umami and crispness that you never tire of drinking continue to radiate charm as a local sake that accompanies the daily dining table.

"Motoharu" is a limited edition brand named after Motoharu Morikawa, the Toji of Morikawa Shuzo, and can be said to be the crystallization of passion and skill. Brewed with the determination to carry his own name, it aims for the best result of that year. While based on the traditional soft water brewing method, it reflects the Toji's unique sensibility and challenge, allowing you to enjoy a personality and depth different from Hakuko. As a sake where you can see the face of the maker, it is a special bottle that attracts attention among sake enthusiasts.

"Hanayoi" is a brand that embodies the unique terroir created by the severe cold and medium hard water of Shobara. By adopting the traditional "hanging squeeze" method and collecting the drops that drip naturally only by the weight of the moromi (mash), it achieves a rich flavor of rice and a clear taste without off-flavors. In particular, the Junmai active sake "Dob" is known as a pioneer of sparkling sake and has a strong fan base. It is characterized by a crisp and powerful taste that draws a line from the soft water brewing that is mainstream in Hiroshima, and the high quality of sake that can withstand long-term aging.

"Ainomai" is one of the Junmai sake brands brewed by Yamaoka Shuzo using contract-grown rice. Aiming for sake brewing that nestles close to the local food culture, it is finished with a taste where you can firmly feel the umami of rice. It is a versatile type that is good chilled or warmed, enriching daily meals. It is a simple yet core bottle where the brewery's philosophy of "Local sake is culture" lives.

"Kannara Ore ni Makasero" (Leave it to me if it's hot sake) is, as the name suggests, a unique brand specialized for warm sake. Designed to show its true value when warmed, the umami of the rice expands and the acidity harmonizes mellowly as the temperature rises. The appeal is that you can enjoy changes in taste depending on the temperature range, from lukewarm to hot. It is a bottle with outstanding impact, filled with Yamaoka Shuzo's confidence in warm sake and playfulness.

"Fukuroku" is a sake brand produced by Fukuroku Shuzo in Kisa-cho, Miyoshi City. It is characterized by a friendly taste that nestles close to the local dining table while protecting the traditional manufacturing method that has continued since its founding. The name also contains the wish "May good fortune come to those who drink it," and it is deeply rooted as a local taste indispensable for celebration seats and daily evening drinks.

"Kikubunmei" is the representative brand of Kitamura Jozojo, named by combining "Chrysanthemum (Kiku)," the crest of the Imperial Family, and "Civilization (Bunmei)" of civilization and enlightenment. By brewing using hard water from the Taishaku Karst Plateau, it is finished in "savory dry" where a crisp drinking mouth and rich umami coexist, distinguishing it from "soft water / sweet" which is a characteristic of Hiroshima sake. You can enjoy it cold or warm, and it maximizes its potential especially when combined with meals with rich flavors such as meat dishes.

"Chogun" is the representative brand of Ikuma Shuzo, named with the wish to stand out from the crowd. Brewed with ultra-hard water with a hardness of 100, which is rare in Hiroshima Prefecture, it is characterized by refreshing sharpness and solid umami. Born in the early Showa period, this brand is a historic sake also known as the sacred sake of Hiroshima Toshogu Shrine and the offering sake of the Tokugawa head family. It can be enjoyed widely from cold to warm, and demonstrates its true value especially when combined with strongly flavored dishes such as meat dishes.

"Asa Izumi" is a hidden masterpiece of Hiroshima planned by Asa Shuzo and produced by contract brewing. It is a rare sake with little general distribution, and its attraction is its refreshing drinkability and the refreshing and mellow aroma that spreads in the mouth. Its taste without peculiarities is easy to match with any meal from fish dishes to meat dishes, and is also ideal for daily evening drinks. It is a bottle that combines rarity, also called "phantom sake," and reliable taste.

"Hishi Masamune" is the representative brand of Kubota Shuzo, brewed by long-term low-temperature fermentation using underground water from the Ota River and sake rice grown in Hiroshima Prefecture. The symbol mark of "Pine and Diamond (Hishi)," which became the origin of the name, was created by the world-famous woodblock artist Shiko Munakata. Its taste is characterized by gorgeous and mellow Ginjo aroma, mellow mouthfeel, and good aftertaste. In particular, "Super Dry Junmai Sake" is highly rated as a sake during meals because the umami of rice is firmly felt even though it is dry. It is a bottle that makes you feel the climate of Hiroshima, combining history, tradition, and artistry.

"Jinshichi" is a brand symbolizing the tradition and history of Kyokuhou Shuzo. Brewed carefully using traditional techniques handed down to the brewery, it is characterized by a taste that carefully brings out the original umami of rice. It is loved by long-time sake fans for its sharpness that you never get tired of drinking and its calm aroma that makes you feel nostalgic somewhere.

"Urin" is an innovative brand by the 7th generation brewery owner, Mr. Yohei Hamamura, named after the word meaning "sun." With the concept of "sake you want to drink in a sunny spot," it aims for sake that accompanies a bright and relaxed mood. The biggest features are the aroma like fresh fruit and refreshing acidity. While having juicy umami reminiscent of melon and white peach, the aftertaste is light and sharp, and it goes well with cheese and Western food lined up on modern dining tables. Based on traditional techniques, "Urin," which incorporates new sensibilities, is a next-generation masterpiece that makes you feel the new possibilities of sake.