Brands

Takarabune is the representative brand of Nakamura Sake Brewing, and 'Shirouo fishing' with a four-armed scoop net, which is also a poetic charm of Hagi, is actively carried out, and fishing reaches its peak around the time the new sake is ready. The name 'Takarabune' is filled with the feeling of wishing for happiness and prosperity, thinking of the scene where people celebrate and rejoice at the ships that returned with a large catch of Shirouo. In recent years, while sweet sake is increasing, Nakamura Sake Brewing's 'Takarabune' is dry, uses sake brewing suitable rice Gohyakumangoku, is slightly dry and has a refreshing throat feel, is very easy to drink, and is recommended for evening drinks. It is a sake that goes very well with Hagi fish and Kamaboko. It has won the gold prize three times in the National New Sake Appraisal in the years of the Olympics in H8, H12, and H16, and its high quality is evaluated. Brewed in a brewery located right next to the 'Ubakura Canal' built by Lord Takachika Mori, the 13th head of the Choshu Mori domain, it is a sake that reflects the history and climate of Hagi.

Hagi Kiko is one of the brands brewed by Ichimaru Sake Brewing, and has a name that symbolizes the history and culture of Hagi. It is characterized by sake brewing that takes advantage of the climate of the castle town of Hagi, and is popular as a sake rooted in the community.

Hagi Roman is one of the brands brewed by Ichimaru Sake Brewing, and has a name that symbolizes the history and culture of Hagi. It is characterized by sake brewing that takes advantage of the climate of the castle town of Hagi, and is popular as a sake rooted in the community.

Ichimaru Masamune is the representative brand of Ichimaru Sake Brewing, brewed in a brewery located in Hagi City. It is popular among the people of Hagi as a sake that reflects the philosophy of sake brewing rooted in the community.

Tomoe Masamune is the representative brand of Daimaru Sake Brewing, brewed in a brewery located in Tsubaki, Hagi City. It is popular among the people of Hagi as a sake that reflects the philosophy of sake brewing rooted in the community.

Waru is one of the brands brewed by Okazaki Sake Brewing, characterized by sake brewing using underground water from the Abu River as preparation water. They aim for a well-balanced sake quality that has a deep flavor but does not make you tired of drinking.

Hakusen is a brand brewed by Shirai Sake Brewing Honten, brewed in a brewery located in Takasakage, Hagi City. It is popular among the people of Hagi as a sake that reflects the philosophy of sake brewing rooted in the community.

Yachiyo is the representative brand of Yachiyo Sake Brewing, brewed in the oldest brewery remaining in Hagi City. It has been popular among the people of Hagi for many years as a sake that reflects the philosophy of sake brewing rooted in the community.

ROOM is one of the brands developed by Yachiyo Sake Brewing, and is a sake that incorporates modern sensibilities. It reflects the attitude of challenging new styles of sake brewing while protecting traditional techniques.

Otokoyama is a dry sake that makes use of medium-hard water containing minerals such as calcium derived from the karst plateau of Akiyoshidai, and is a brand that has been loved locally for a long time. It features a sharp dry taste that takes advantage of the characteristics of medium-hard water, and due to the mineral-rich preparation water, it has a firm dryness and sharpness, while becoming a sake quality that snuggles up to the local food culture. Using medium-hard water from the Koto River originating from Akiyoshidai, minerals such as calcium create a dry and sharp sake quality. It is a traditional brand that has been popular locally in Ube City and is deeply connected to the local food culture.

Shindo Fuji is a brand that embodies the idea that land and people are one, and eating things from that land is good for health. Aiming to express the climate of local Hagi as it is, it is brewed making the most of locally produced sake rice and water. Thanking the blessings of nature in the region, they pursue a taste that can only be created in that land.

"Abu no Tsuru" is a brand inheriting the tradition since the brewery's founding. Its name, combining Abu Town and "Tsuru" (crane), has been loved locally for a long time. Revived after a temporary hiatus, this sake uses Yamada Nishiki from Abu Town and the brewery's well water, expressing the unique taste of the land. It features a solid core of umami within a clean and pure sake quality. Strongly conscious of the regionality of Abu Town, it brings out the maximum power of rice grown in local terraced fields, a bottle filled with the pride of the homeland.

"Miyoshi" is a cutting-edge brand bearing the name of the 6th generation owner, Ryutaro Miyoshi. It was named with the wish for the harmony of the three elements of sake brewing: "rice, koji, and water," and the "Sanpo Yoshi" (Three Way Satisfaction) philosophy of Omi merchants: "seller, buyer, and society." It uses 100% Yamada Nishiki grown in terraced rice fields overlooking the Sea of Japan in the Kiyo district of Abu Town. Brewed with a polishing ratio of 40% for koji rice and 60% for brewing rice, it is finished as unfiltered and unpasteurized (namazume). It makes you feel a solid core within a clean and pure sake quality, playing an exquisite balance between rich taste utilizing the umami of rice and soft acidity. It is a next-generation sake where the novel sensibility of a designer-turned-brewer and traditional sake brewing harmonize beautifully.

Sanpuku is the representative brand of Yamane Sake Brewing, a local sake nurtured by the rich nature of the Sanmi district in Hagi City. As the character 'fuku' (fortune) suggests, it is thought to contain the wish that happiness will visit those who drink it. Deeply rooted in the local food culture, it has been familiar as part of the lives of local people. Due to its gentle taste and quality that one does not get tired of drinking, it has been loved for a long time as a daily evening drink.

Kujira Matsuri is a brand derived from the whaling culture of Nagato City. The Kayoi district of Nagato City has flourished as a whaling base since the Edo period, and the 'Kayoi Whale Festival' is held every July. The brand name honors this local whaling culture and tradition. Brewed against the backdrop of Nagato City's rich and beautiful nature and the history of whaling culture, it features a mellow mouthfeel and a mild taste.