Brands

"Kumino-ura" is the representative brand of Kumano Shuzo, bearing the name of the beautiful scenery of Kumihama Bay spreading in front of the brewery. It pursues a taste where a clear transparency created by the silence and clear air of Tango's winter and the gentle umami of rice are harmonized. Long loved locally and showing the best marriage with Kumihama's seafood, this sake is indeed "a cup for feeling the sea of Tango." Toji Kakimoto's thoughts of valuing handwork live within the soft mouthfeel and refreshing finish.

"Tamagawa" is the representative brand containing the soul of Kinoshita Shuzo, attracting fans worldwide. Based on Toji Philip Harper's belief of "wanting to brew strong sake," it pursues a powerful sake quality making the most of the power of microorganisms, such as "Nature Brewing" without added yeast. The biggest feature is its overwhelming "depth of umami" and "width of change." Refreshing when cold, plump when hot, and how the taste further opens up after opening or through aging, is indeed the real pleasure unique to Tamagawa full of vitality. Please enjoy the powerful yet beautiful taste that continues to update the concept of sake, at your favorite temperature range to your heart's content.

"Time Machine" is a brand where Kinoshita Shuzo's originality shines, reviving Edo period brewing methods in the modern era. Using much more koji than modern sake, it pursues a rich and sweet taste. As "sake that travels through time," it conveys a story of aging that differs for each vintage. The balance between a condensed sweetness like dried fruit or honey and complex acidity enables enjoying it like dessert wine or pouring it over vanilla ice cream as an adult dessert. An ancient technique crosses time, illuminating the possibility of future sake. It is a cup full of romance.

"Goshun" is a brand that combines history and dignity, symbolizing the rich brewing culture of Ikeda, Osaka. Inheriting the lineage of "Ikeda Sake," which was renowned as a famous brewing region in northern Settsu during the Edo period, it has long been cherished by many cultural figures and enthusiasts. The brand pursues the ultimate food-pairing sake based on the principle of "neither too sweet nor too dry" with a perfect balance of flavors. The mellow umami that spreads with one sip and the refreshing finish that gently fades enhance any fine meal. Their honest brewing is also evident in their strict commitment to quality, limiting their year-round offerings to just three types: "Ikeda Sake (Futsushu)," "Honmaru (Honjozo)," and "Tokugin (Tokubetsu Ginjo)." Whether as a daily glass or a celebratory sake for special occasions, the history of Ikeda and the passion of the brewers breathe through every carefully crafted drop.

"Midori-Ichi" is a brand symbolizing the pride and ideals of sake brewing in Ikeda, Osaka. "Midori" represents the crystal-clear color of sake, while "Ichi" signifies that Ikeda is the birthplace of refined sake; the name conveys a strong will to "master the essence of sake." Brewed with the pure underground water from the Inagawa River system and carefully selected rice, its flavor is characterized by a harmony of clean umami and a crisp, sharp finish. Having overcome the hardship of the complete destruction of its brewery during the Great Hanshin-Awaji Earthquake, it is now brewed in Kasai City, Hyogo Prefecture, but its soul remains eternally with Ikeda. The signature "Genshu" (undiluted sake) offers a powerful and rich taste, while varieties like "Kureha" and "Ayaha," named after Ikeda's "Legend of Orihime," continue to be loved by many fans as radiant drinks that celebrate local history.

"Akika" is one of Japan's leading Junmai breweries, adhering to an integrated system from "rice growing to sake brewing" amidst the abundant nature of Nose, Osaka. Using Yamadanishiki and Omachi cultivated in fields tiled by the brewery itself without pesticides or chemical fertilizers, and brewed with the pure underground water of Nose, this sake is truly the "crystallization of the terroir." The harmony between the powerful rice umami that spreads the moment it hits your tongue and the sharp acidity that tightens it is exquisite, featuring a robust quality that withstands aging. From chilled to room temperature, and particularly hot sake where its strength blooms, it shows diverse expressions depending on the temperature and harmonizes beautifully with rich dishes. Embodying the belief that "true local sake is born from the rice and water of its land," every drop of Akika lets the drinker feel the breath of the earth.

"Ryusen" is a brand that shines with local personality, using 100% "Mishima Gohyakumangoku" cultivated around "Mount Ryuo," which towers near Nakao Shuzo's brewery in Ibaraki. To maximize the blessings of this region, once famous as "Mishima no Sato," they strictly commit to local water and rice, etching the rich nature of Ibaraki into every drop. Within the clean and transparent quality unique to Gohyakumangoku, there coexists a dignified elegance and sharp crispness that makes one feel the pure air of Mount Ryuo. Versatile enough to be enjoyed from chilled to warmed, it has long been loved by many local sake fans as a masterpiece of Ibaraki that plays a supporting role in enhancing the flavor of any dish.

"Miyama" is a brand that can be called the crystallization of regional love, using 100% "Mishima Omachi" revived by Nakao Shuzo in Ibaraki together with local farmers. In the Edo period, the Mishima region was one of Japan's leading sake rice production areas known as "Mishima no Sato," but Omachi disappeared in the early Showa era because its tall stalks made it prone to falling. This sake, brewed from the revived legendary rice, is a special gem released only in April each year. It is characterized by the gentle and elegant aroma unique to Omachi and a meltingly smooth texture. Upon taking a sip, the rich umami and faint sweetness of the rice spread through the palate, allowing one to feel the vitality of the land. It is a brand imbued with the history and passion of Ibaraki, perfect for enjoying during peaceful moments.

"Juhai" is a legendary brand that was once loved in Ibaraki, Osaka, and continues to convey regional history to this day. Brewed by Takashima Shuzo in Ibaraki City, this sake used "Mishima Omachi," a superior rice variety from the Mishima region, which has been known since the Edo period as one of Japan's leading sake rice producing areas. Formed from the large-grain, rich-flavored Mishima Omachi and the pure local water, "Juhai" was an indispensable presence in the lives and celebrations of local people. Although the brewery has unfortunately closed, its name remains carved as an essential memory in the history of Ibaraki's sake brewing traditions.

"Kuninocho" is a historic brand that has been cherished for over 200 years in Settsu Tomita, one of Japan's oldest brewing regions. While inheriting the tradition where "Tomita Sake" took the Edo period by storm as "Kudari Sake" (sake shipped to Edo), its flavor has continued to undergo constant refinement. While treasuring the round and soft umami of rice, it achieves an outstanding balance with a clean finish and a pleasant ginjo aroma that lingers long after drinking. Additionally, the adorable "Frog Label" series, reflecting the brewery's playful spirit, combines solid quality brewed with traditional methods with approachable appeal, gaining strong support even from the younger generation. As a drop that adds color to any dining table, it is a representative masterpiece of Osaka that conveys Tomita's proud history to the present day.

"Kiyotsuru" is a brand that carries the history of Tomita, Osaka, combining high dignity with a clear, pure flavor. It carries on the lineage of "Tomita Sake," which was praised in the past as "superior in aroma and flavor" and gained immense popularity as "Kudari Sake" shipped to Edo. Produced through labor-intensive traditional methods such as "Fukuro-shibori," where craftsmen press the sake manually bag by bag, this sake is characterized by a crystal-clear texture free of impurities. Yet, the soft, rich lingering taste of rice felt at the moment of swallowing is a result of skilled technique. From the "Honjozo" that enriches daily life to the "Daiginjo" for special moments, it consistently embodies "pure and honest" sake brewing. As a local sake of Tomita, every drop is noble yet sincere, blowing a refreshing breeze into the heart of the drinker.

"Mukune" (MUKUNE) is a brand launched by Daimon Shuzo with a focus on the global market, pursuing a pure and innocent flavor. Bearing the name of the brewery's symbolic restaurant "Mukunetei," it aims to express "fundamental beauty without any impurities" through sake. Born from the pure water at the foot of the Ikoma Mountains and carefully polished rice, this sake is characterized by rich, deep umami and a silky smooth texture. While inheriting the DNA of traditional "Rich and Dry" style, it possesses a flexible personality that complements modern diverse food cultures, earning high support even from top chefs abroad. It is a brand that symbolizes Daimon Shuzo's innovative spirit and carries the "next standard" of sake.

"Yama-Arashi" and "Yama-Kaze" are Junmai Daiginjo Genshu representing Daimon Shuzo's "Yama Series," powerfully expressing the regional terroir using 100% Katano-grown rice. While both are undiluted sakes with the same specifications, the pasteurized "Yama-Arashi" offers calm, deep umami and sharpness, while the unpasteurized "Yama-Kaze" lets you enjoy fresh dynamism and floral aromas. Both have the punch of undiluted sake with an alcohol content of 19%, featuring an overwhelming drinking profile and an excellent balance of clear acidity. These sibling brands, which bring out the full potential of rice nurtured by the land of Katano, are full of vitality that powerfully shakes the five senses of the drinker, just as their names suggest.

"Daimon" (DAIMON) is the flagship brand symbolizing Daimon Shuzo's vision, fusing Katano's terroir with global sensibilities. Using the region's abundant water and rice, this sake, which masters the brewery's "Rich and Dry" personality, is selected not only in Japan but also by top restaurants worldwide. Its greatest charm lies in the coexistence of a powerful umami skeleton with refined, clear acidity and sharpness, allowing for a wide range of pairings that transcend traditional sake boundaries, such as meat dishes and spicy cuisine. Bearing the global name "DAIMON" on traditional brewing, every drop serves as a powerful bridge for local Osaka sake to shine in the world's gastronomic scene.

"Rikyu-bai" is a historic brand of Daimon Shuzo characterized by an elegant aroma and deep flavor that has been protected for many years. Named after the plum blossoms said to have been loved by the tea master Sen no Rikyu, it pursues a sake brewing style that makes one feel a dignified vitality amidst tranquility. The flavor, a harmony of softness created by the soft water at the foot of the Ikoma Mountains and the umami of carefully selected sake rice, perfectly expresses the brewery's "Rich and Dry" personality in a neat form. Its perfection as a food-pairing sake is exceptionally high, possessing the capacity to embrace everything from the delicate flavors of Japanese dashi to strongly seasoned dishes. Brimming with universal beauty unaffected by trends, it is the pride of Katano, Osaka, that continues to be loved across generations.

"Katano Sakura" is the flagship brand of Yamano Shuzo, a prestigious sake packed with the nature and romance of Katano. The pure water springing from the Ikoma Mountains and carefully selected sake rice are in perfect harmony, maintaining an exquisite balance between the rich rice umami that spreads the moment you take a sip and the elegant finish that vanishes cleanly. Its flavor, described as "Umakuchi" (savory), is not just sweet, but a crystallization of Nanbu Toji skills that bring out the depth and delicacy of the ingredients. It is supported by many enthusiasts as an existence that adds glamor to the dining table and further enhances the taste of cuisine. With a gentleness like the arrival of spring and a deep flavor that evokes memories of the land, it is one of the representative local sakes of Osaka.

"Hikoboshi no Yama" is a brand created as an homage to the romantic "Tanabata Legend" passed down in the land of Katano. Imaging the strength and integrity of Hikoboshi (Altair) shining in the night sky, it is brewed with the clear water of the Ikoma Mountains and the blessings of the Amanogawa River. It is characterized by a crisp, tight sake quality and a delicate umami felt in the finish. Together with its counterpart "Orihime no Sato," it is a gem that has sublimated Katano's culture and nature into a tangible story called sake. It offers an emotionally rich flavor perfect for conversations with loved ones or nights spent looking up at the starry sky.

"Orihime no Sato" is a brand overflowing with regional love, named through a public contest based on the "Tanabata Legend" rooted in Katano. They intentionally use high-quality "Hinohikari" eating rice grown in Katano as the raw material, fusing the blessings of the clear streams flowing from the Ikoma Mountains into the Amanogawa River with local traditional brewing techniques. Its charm lies in a gentle, soft sweetness reminiscent of an elegant Orihime (Vega) and a kind drinking profile where the honest umami of rice stands out. It is a flavor imbued with the terroir and thoughts of the local people. Expressing the cultural background of the Milky Way (Amanogawa) through sake, this brand is truly a heartwarming drop born from the Katano community.