Brands

Shussebishamontenno is a sake with an auspicious name brewed by Tsunomine Shuzo. It is brewed wishing for health, good luck, and prosperity. It uses LED Yume Yeast (Type Name: 4206) born in Tokushima Prefecture, featuring a fertile taste and mild aroma. Combined with the auspicious brand name, the fruity aroma and refreshing taste of LED Yume Yeast make it popular for celebratory occasions and as a gift. Bishamonten is one of the Seven Lucky Gods and is worshipped as a god of martial fortune and treasure, and by combining it with the word 'Shusse' (success in life/promotion), even more auspicious meaning is infused. It is a special brand given with the wish for health and good luck.

Awaodori was a sake manufactured by Manotake Shuzo, named after 'Awa Odori,' a traditional performing art representing Tokushima Prefecture. It had a name symbolizing the culture and climate of Tokushima and was familiar to local people, but it is not currently manufactured due to the brewery's bankruptcy. It is a brand remembered as part of the history of sake in Tokushima.

Koharu is one of the 'Three Sisters' Sake' developed by Miyoshikiku Shuzo, a Tokubetsu Junmai sake named after the third daughter. Using Yamadanishiki from Tokushima Prefecture polished to 60%, it is a Junmai sake brewed only with rice and koji. It has a balanced mellow aroma and features the umami of rice and deep taste unique to Junmai sake. As the youngest of the three sisters, it is finished with a taste that is friendly and easy to drink. By using 100% Yamadanishiki from Tokushima Prefecture, the attitude of sake brewing rooted in the region is shown.

Miyoshikiku is the flagship brand of Miyoshikiku Shuzo, founded in 1903 (Meiji 36). As a representative brand bearing the name of the brewery, it has a long history. In the environment ideal for sake brewing, which is a cold region upstream of the Yoshino River in the central part of Shikoku, Awa Toji carefully brews using traditional techniques. With a lineup centered on Junmai sake, there are also products using sake rice such as Gohyakumangoku. There are also products such as 'Origarami' (cloudy sake), featuring tasteful sake brewing that makes the most of the umami of rice. It is a brand that reflects the attitude of challenging new attempts while protecting tradition.

Ayane is one of the 'Three Sisters' Sake' developed by Miyoshikiku Shuzo, a Junmai Daiginjo named after the eldest daughter. Polishing Yamadanishiki from Tokushima Prefecture to 50%, it is an authentic Junmai Daiginjo brewed only with rice and koji. It features a balanced sake quality that combines the characteristics of refreshing Junmai Daiginjo with a rich and full-bodied taste. With a dignified taste befitting the eldest daughter and a gorgeous aroma, it is a brand that goes well with a wide range of dishes, regardless of whether they are Japanese or Western. By polishing Yamadanishiki from Tokushima Prefecture to 50%, the off-flavors of rice are removed, realizing a clear and elegant taste.

Orie is one of the 'Three Sisters' Sake' developed by Miyoshikiku Shuzo, a Junmai Ginjo named after the second daughter. Using Yamadanishiki from Tokushima Prefecture polished to 55%, it is a Junmai Ginjo brewed only with rice and koji. It is characterized by a relatively refreshing mouthfeel and is made as a brand that goes well with a wide range of dishes, regardless of whether they are Japanese or Western. With a balanced taste befitting the second daughter and a moderate aroma, it is a brand that is easy to enjoy as a sake with meals. It features the elegant aroma unique to Junmai Ginjo and a taste that one does not get tired of drinking.

Odenden is an extremely unique brand brewed by Nakawa Shoten (Imakomachi), using rice grown by about 30 volunteers from the 'Association for Making Local Sake in Rice Terraces,' a gathering of sake lovers in Tokushima Prefecture, with the desire to make sake that satisfies them. Since it is a member-limited product, its distribution is extremely limited, making it a rare sake that is hardly available in the general market. It is brewed with beautiful water upstream of the Yoshino River using rice raised with care in rice terraces. It is a brand born from the fusion of the passion of sake lovers and the brewing technology of Nakawa Shoten, and can be said to be the result of collaboration between the local community and the brewery.

Yutaka is a sake brewed by Nakawa Shoten. The name 'Yutaka' (Harvest/Abundance) was named by taking one character from 'Gokoku Hojo' (bumper harvest of grains) and Mr. Minoru Ueda (whose name uses the character 'Yutaka/Minoru'), the Toji of the brewery, with the wish to be loved in Ikeda-cho, Miyoshi City, a place rich in nature in the Yoshino River basin. It is brewed in a cold region surrounded by the Shikoku Mountains, using clear air and beautiful water upstream of the Yoshino River. It is a brand rooted in the region, where rich nature and the Toji's skills fuse. The name combining the auspicious meaning of bumper harvest and the Toji's name contains the brewery's thoughts on sake brewing and attachment to the region.

Sasamidori is the representative brand brewed by Yagawa Shuzo, founded in 1855 (Ansei 2). Named after the green bamboo growing thick on the mountain behind the brewery, and since 'Sasa' is also a word meaning sake, it is a brand name with a double meaning. It is made in the historic land of Shiraji district on the left bank of the Yoshino River, which prospered as a crossroads of Shikoku. Using pure water from the Yoshino River, traditional sake brewing using local rice is carried out. By discontinuing 'Toyomasamune' which was manufactured in the past and focusing on only 'Sasamidori' now, it practices sake brewing more committed to quality. Careful manual work unique to a small-scale brewery and sake brewing rooted in the region are its characteristics. Since it does not distribute widely and sells mainly to local consumers, it is a rare local sake that only visitors can taste. It is a brand nurtured by the blessings of the Yoshino River and the history of Shiraji.

Irizuru is the representative brand brewed by Chikakiyo Shuzo. It is a sake brewed by a brewery claiming to be the 'smallest brewery in Japan', sticking to quality despite its small scale. While being dry, it has volume and plumpness, featuring faint sweetness, moderate body, and dryness. With a modest fruity aroma, it is finished with a balanced taste. There is a wide product lineup from Daiginjo to Honjozo, each offered at a reasonable price. Careful sake brewing unique to a small-scale brewery and pricing close to the drinker are its characteristics. As a brand rooted in the region and loved by local people, it supports the sake brewing culture of Anan City.

Asahi Botan is a sake brewed by Kondo Matsutaro Shoten. 'Asahi' means brilliant like the morning sun, and 'Botan' (Peony) is the king of flowers, gorgeous and elegant, so it was named as an auspicious name. It is brewed using high-quality water and rice in the nature-rich environment of Kokufu-cho, Tokushima City. Continuing traditional sake brewing rooted in the region, it is familiar to local people. It is a brand with a taste that is easy to drink and friendly, suitable for its gorgeous and auspicious name.

Yowai no Tomo was a sake brewed by Agawa Shuzo. 'Yowai' means age or life span, and by combining it with 'Tomo' (Friend), it is a name with the wish for a sake that can be with you for a long time, a sake that becomes a friend of life. It was made in the historic area of Sadamitsu, Tsurugi-cho, where Udatsu townscapes remain. Traditional sake brewing using local rice was carried out using the pure water of the Yoshino River and its tributaries. The auspicious name filled with longevity and familiarity was loved by local people.

Karakuchi is the representative brand brewed by Karakuchi Shuzo, founded in 1907 (Meiji 40). As the name 'Karakuchi' indicates, it is a brand pursuing dry sake. It is made in the environment blessed with high-quality water and rice in the Yoshino River basin called Higashimiyoshi-cho, Miyoshi District, Tokushima Prefecture. Within its 118-year history, it has continued to stick to dry sake brewing. Supported by sake lovers who like dry sake, it features a taste that enhances dishes as a sake with meals. It is familiar as a brand rooted in the region and having a long history.

Naming after the rich history of Yuzawa, the legendary birthplace of the peerless beauty Ono no Komachi, this is the flagship brand of Takaku Shuzo. Using clear local water and carefully selected rice, it is brewed with traditional skills to achieve a simple yet profound flavor profile. Its gentle aroma, evoking scenes of the countryside, and its mellow umami have made it a timeless favorite among local people.

Takagaki is one of the sake brands made by Housui Shuzo. It is sold as 'Housui Takagaki Junmai Nakadori Muroka Nama Genshu'. Nakadori is the middle part that comes out between the first 'Arabashiri' and the last 'Seme' when squeezing Moromi (mash), and is considered to be the best quality part. As a Muroka Nama Genshu (unfiltered, unpasteurized, undiluted sake), it is made by a method that does not spoil the original taste of sake. Using underground water from the Yoshino River, it is a brand where the technology and tradition of Housui Shuzo are condensed. It features the umami of rice unique to Junmai sake and the powerful taste of Muroka Nama Genshu.

Rakushin was the main brand manufactured by Ikeda Shuzo, founded in 1872 (Meiji 5), in Takamatsu City. They continued sake brewing loved by the region, but production ended with the closure of the brewery in 2005. The tradition and technology of Ikeda Shuzo's sake brewing were inherited by Shodoshima Shuzo (Morikuni Shuzo) by the 4th generation brewer Yoshinori Ikeda, and are carved into the history of sake brewing in Kagawa Prefecture in a new form.

Kunishige is a brand named after Hiroaki Kunishige, the Honorary Toji of Ayakiku Shuzo. Mr. Kunishige is from Akitsu-cho, Higashihiroshima City, Hiroshima Prefecture, and is a famous Toji with a brilliant record of receiving the Contemporary Master Craftsman award, the Medal with Yellow Ribbon, and having won the Gold Prize at the Annual Japan Sake Awards 20 times in total. Characterized by a mellow aroma and a refreshing sharpness capable of maximizing the characteristics of Kagawa Prefecture's sake rice 'Oseto', a technique established by Mr. Kunishige. Bearing the name of the famous Toji, it is one of the brands representing Ayakiku Shuzo.

Rice Noir is an innovative sake meaning 'Rice Noir' (Black Rice) manufactured by Yushin Shuzo. It is naturally brewed using ancient rice from Utazu-cho, Ayagawa Town and rice from Kagawa Prefecture, with underground water from the Ayagawa River. Its biggest feature is the vivid pink color due to anthocyanin (a type of polyphenol) contained in ancient rice, making it a unique sake that can be enjoyed visually. With a low alcohol content of 7.5%, it harmonizes a fruity and refreshing taste with deep umami. It is an innovative brand that creates new value beyond the concept of traditional sake by combining the rice fermentation technology cultivated by Yushin Shuzo with the special material of ancient rice.

Yushin is a traditional sake brand bearing the brewery name, manufactured by Yushin Shuzo, founded in 1854 (Ansei 1). They practice sake brewing that considers the environment and health, using reduced-pesticide rice and brewing with underground water from the Ayagawa River. utilizing the traditional fermentation technology that is the technological foundation of Yushin Shuzo, they realize a sake quality that balances safety and deliciousness while cherishing the original taste of rice. It is a brand typical of Yushin Shuzo, incorporating modern values of consideration for the environment and health while protecting traditional sake brewing technology.

Kokusui is the main brand manufactured by Okada Shuzo, named from the philosophy that 'Sake, the national alcohol, is the essence (sui) of rice, and essence leads to drunkenness (sui)'. It contains a strong desire to capture sake as the essence of the country and express its essence. The biggest feature is using high-quality natural water pumped from 70 meters underground as brewing water, pioneering complete groundwater brewing since 1959. With the purity of deep groundwater and unique products such as the patented 'Genshu Nigori Sake', it has built a unique position as a local sake of Kagawa Prefecture.

Sanukiji is a brand representing 'The Road of Sanuki' manufactured by Okada Shuzo, expressing the regionality of Kagawa Prefecture (former Sanuki Province) and the path of sake brewing. It uses high-quality natural water pumped from 70 meters underground as brewing water, characterized by a pure taste due to complete groundwater brewing. The brand name contains the brewery's desire to express the climate and culture of Sanuki in sake and continue to walk the path as local sake of Sanuki. It is a brand that cherishes regionality, combining Okada Shuzo's pure brewing water from deep underground water and Sanuki rice.

Fufufu. is a Ginjo sake manufactured by Shodoshima Shuzo, characterized by a unique and friendly brand name that expresses the laughter 'Fufufu'. Polishing Hiroshima Prefecture Senbon Nishiki to 55%, it is brewed with clear spring water from Mt. Hoshigajo. With a fruity aroma, smooth taste, and a sake quality where the umami of rice can be firmly felt, it is a fun sake that makes drinkers smile. As an island-brewed sake brewed in the environment of Shodoshima, it realizes a unique taste by a manufacturing method that makes use of color and umami with all-volume non-filtration. It is a bottle typical of Shodoshima Shuzo that conveys the fun of sake by combining a playful brand name and authentic sake quality.

Mori is a brand bearing the company name 'Mori' of Shodoshima Shuzo (Morikuni Shuzo), expressing the rich nature of Shodoshima. Using clear spring water from Mt. Hoshigajo and high-quality sake rice from the Seto Inland Sea coastal area, they practice sake brewing utilizing the characteristics of island brewing. A manufacturing method that makes use of color and umami with all-volume non-filtration realizes a complex and deep taste. It is a brand that expresses the individuality of sake nurtured by the rich forest blessings of Shodoshima and the unique environment of the island. The brand name Mori, which makes you feel nature, and sake brewing that utilizes the natural environment of the island harmonize, embodying the philosophy of Shodoshima Shuzo.

Exclusively distributed to specialized sake shops, Kakuemon is a premium brand merging Kimura Shuzo's innovative sensibility with traditional techniques. Characterized by a juicy, fresh aroma reminiscent of muscat and melon, it pursues a light, transparent taste that complements modern dining. Precision brewing management backed by 400 years of experience balances dignity with approachability, gaining attention as a world-class new-era sake.

Shima is a sake manufactured by Shodoshima Shuzo that expresses the individuality of Shodoshima with the direct brand name 'Shima' (Island). It most directly expresses the characteristics of sake brewing, which is rare nationwide, such as the environment of Shodoshima island, spring water from Mt. Hoshigajo, and island brewing using island rice. A manufacturing method that makes use of color and umami with all-volume non-filtration realizes a unique taste created by the unique environment of the island. The geographical characteristics of Shodoshima floating in the Seto Inland Sea, the rich natural environment surrounded by the sea and mountains, and the climatic conditions unique to the island affect the sake brewing, creating a unique sake quality. The simple and powerful brand name 'Shima' is a brand symbolizing Shodoshima Shuzo, expressing the individuality of the place Shodoshima and the pride of island brewing.