Brands

"Arima" is one of the brands produced by Yamaguchi Shuzojo, familiar locally as a local sake named after the Arima Domain that ruled the Kurume region. Using the rich water and rice of Kitano Town, it is carefully brewed with the traditional techniques of Yamaguchi Shuzojo. Like "Niwa no Uguisu," it uses the clear water welling up from the sacred water vein of Kitano Tenmangu Shrine as brewing water, characterized by sake brewing that cherishes the local climate. As a brand rooted in the community, it is drunk daily and at local events, playing a part in supporting the sake culture of Kitano Town.

Named after "snow that falls from the sky like flowers," Tenka is a limited series of unfiltered raw sake capturing Akita's winter beauty. Each brew shows a different face, from the juicy sweetness of the "Heart Label" to the sharp dry finish of the "Flame Label," filled with a spirit of challenge. With multiple gold medals at national competitions, its contrast of gorgeous aroma and vivid flavor is a rare gem for modern sake enthusiasts.

"Chikugogawa" (Chikugo River) is the flagship brand of Hiryu Shuzo, bearing the name of the Chikugo River, the largest river in Kyushu. Positioned as a main brand, it is characterized by a dry and refreshing mouthfeel widely familiar to locals. Using the underground water of the Chikugo River as brewing water, this precious water gives the sake quality a unique refreshing feeling. The refreshing and sharp finish, utilizing the blessings of the largest river in Kyushu, is attractive. Developing a wide lineup from Josen to Junmai Daiginjo, it features high versatility that can be enjoyed in various scenes, from daily dining tables to special occasions. Pursuing sake quality harmonizing with the food culture of the Chikugo region, it has been loved locally for a long time.

"Hiryu" (Flying Dragon) is a traditional brand bearing the brewery's name, a historical brand that has continued since its founding. Meaning sake that leaps vigorously like a dragon ascending to heaven, it expresses strength and dynamism. The enthusiasm and passion for new challenges when the brewery turned from the Japanese candle business to the sake brewing business are reflected in the brand name. It is sake brewed while protecting traditional methods, utilizing sake brewing that takes advantage of the underground water of the Chikugo River. Although "Chikugogawa" is currently the main brand, "Hiryu" is carefully inherited as a brand that conveys the history of the brewery to the present.

"Chikushi no Homare" is the flagship brand of the brewery, named with the aim of becoming the "Honor" (Homare) of the Chikushi Plain. Using the rich rice of the Chikushi Plain, the largest granary in Kyushu, and the clear water of the Chikugo River, they pursue sake brewing that condenses the blessings of the region. Protecting the traditional handmade method inherited for over 120 years since its founding, it is characterized by careful sake brewing through small-batch production. With a taste that accompanies the rich nature and food culture of the Chikugo River basin, it has been loved locally for a long time. Using koji carefully grown in a 30°C koji room, it maximizes the umami of rice. As a food sake, it goes well with dishes of the Chikugo region, especially local ingredients such as the Chikugo River fish "Etsu," and is loved as sake supporting the local food culture.

"Samurai no Mon" (Gate of the Samurai) is one of the brands produced by Wakanami Shuzo, a brand name expressing respect for the spirituality of samurai and traditional Japanese culture. Using the underground water of the Yabe River, it is sake brewed by the young generation of brewers fusing traditional techniques and new sensibilities. It is familiar to the region as local sake brewed in Okawa.

Derived from the Yaesu district in Tokyo, this brand symbolizes the identity of Yaesu Meijo, harmonizing urban sophistication with Akita's terroir. Using high-quality rice from the Senboku Plain and long-term low-temperature fermentation, it is polished into a highly aromatic and transparent sake. While light and crisp, it retains a solid rice umami that complements any cuisine, earning popularity as a premium, approachable brew.

"Tampopo" (Dandelion) is a brand using the Kanji characters for dandelion, superimposing the vitality and approachability of the familiar wildflower dandelion onto the sake. As one of Wakanami Shuzo's diverse lineup, it is a presence familiar to the region. Using the underground water of the Yabe River, it features sake brewing reflecting the sensibilities of young brewers.

"Seiriki" is the brewery's flagship brand and has been loved as a famous sake in the Chikugo region for many years. The brand name, which means "Pure Power," expresses the pure charm of sake and the strength that gives people vitality. The sake quality has the characteristic of being "slightly dry with slightly high acidity," and you can enjoy different expressions depending on the season, from the freshness of freshly squeezed new sake to the mellow taste aged until autumn. This change in taste is a charm unique to traditional sake brewing. Using the rich rice and water of the Chikugo region, they continue sake brewing that reflects the climate of the region. As a food sake, it goes well with local dishes and is a brand loved widely from daily dining tables to special occasions.

"Rouge Naturelle" is one of the distinctive brands of Yanagawa Shuzo. The brand name "Rouge" means "Red" in French, and "Naturelle" means "Natural," suggesting a sake with natural redness and glamour. Like other brands of Yanagawa Shuzo, it is thought to be brewed by a handmade method using the underground water of weak hard water gushing from the underground shell layer near the mouth of the Chikugo River and sake rice from Fukuoka Prefecture. Since the Western name "Rouge Naturelle" is adopted, it may be a product with a more modern and sophisticated approach, different from the image of conventional sake.

"Kuninokotobuki" is the representative brand of Yanagawa Shuzo, a historical brand born in this land in the 23rd year of Meiji, more than 100 years ago. The brand name includes the meaning of blessing the prosperity and longevity of the country, and is loved as an auspicious name suitable for celebratory occasions. The biggest feature of this brand is that it uses underground water of weak hard water gushing from the underground shell layer near the mouth of the Chikugo River. This water quality, which is rich in minerals and has strong fermentation power, produces a tangy dry taste. At the same time, by using 100% rice from Fukuoka Prefecture, especially using the improved variety rice "Jugemu" (a crossbreed of Yamada Nishiki and Yumeikkon) jointly developed with local farmers, plump umami of rice is realized. In manufacturing, under the motto "Aiming to carry through rather than omitting," they continue to protect traditional manufacturing methods that insist on handmade production. In particular, they have a strong commitment to koji making, and bring out the individuality of sake through careful processes that make the most of the Toji's skills and experience.

"Hyakka Ryoran" (Profusion of Flowers) is a Junmai Daiginjo brand boasted by Yanagawa Shuzo, characterized by a mellow aroma and fine, elegant flavor. The brand name "Hyakka Ryoran" is a word expressing the appearance of many flowers blooming in profusion, symbolizing glamour and richness. For the ingredient rice, the finest sake rice from Fukuoka Prefecture, Yamada Nishiki, is used and carefully polished with a high polishing ratio of 40%. This luxurious raw material processing realizes a sophisticated taste without unpleasant tastes. The characteristic of the taste is the harmony of gorgeous yet delicate aroma and umami unique to genshu (undiluted sake). The mellow aroma rises fluffily, and when you put it in your mouth, mellow sweetness and umami of rice spread. The fine and elegant flavor wraps the whole, and the finish is refreshing and sharp.

"Yahhou" is a high-class, limited-distribution Junmai Daiginjo from Kitaya. The brand name was named after the image of the mountains ranging in the Yame region. Using Fukuoka Prefecture Yame's original sake rice "Gin no Sato" polished to 48%, it is fermented slowly at low temperatures. It features an elegant aroma unique to Gin no Sato and a plump taste with concentrated rice umami.

"Arima" is thought to be a brand named after Bairin-ji Temple, the family temple of the Arima family of the Kurume Domain, or expressing respect for the Arima family itself. It is a Junmai Ginjo sake brewed with traditional techniques using Yamada Nishiki and Omachi from Itoshima, Fukuoka Prefecture. The personalities of the two sake rices harmonize, and you can enjoy a mellow aroma and deep taste. It is a cup that makes you feel the history and culture of Yame.

"Gin no Hitomi" is a brand imaging sake with transparency and beauty like clear eyes. It features a fruity aroma unique to Daiginjo and a light and refreshing drinking sensation. By fermenting slowly at low temperatures, a clean sake quality without unpleasant tastes is realized. By drinking it chilled, you can enjoy its clear taste even more. It is an approachable brand recommended for sake beginners.

"Ai no Hime" is a brand of sparkling sake and liqueurs utilizing sake fermentation technology. In particular, sparkling sake by in-bottle secondary fermentation features fine bubbles like champagne and a fruity aroma. It has a lower alcohol content and is easy to drink, and its sweet and sour and refreshing taste is popular as an aperitif or dessert sake. There is also a rose type using red rice, and it looks gorgeous and is appreciated for celebratory occasions and gifts.

"Hanamune" is the representative brand of Fukushima Shuzo. It is brewed in the historical merchant town of Honmachi, Yame City, utilizing the climate of the region. The feature is that it uses high-quality underground water of the Yabe River system originating from Mt. Shakadake and Mt. Gozendake. In addition, they use sake rice from the local Yame and Chikugo regions, practicing sake brewing rooted in the region. As the brand name suggests, it has a gorgeous aroma and an elegant taste, and is a local sake that makes you feel the rich nature and tradition of Yame.

"Hakata Ipponjime" is a Junmai sake born with the hope of being loved as "Hakata's sake." It is an auspicious brand derived from Fukuoka's traditional hand-clapping "Hakata Ipponjime." Made with 100% Yamada Nishiki and Yumeikkon from Fukuoka Prefecture. It features a gentle aroma and a smooth mouthfeel. While having moderate richness and umami, the finish is refreshing and sharp, and the good balance that you never get tired of drinking is attractive.

"Kaya" is a high-class line of Shigemasu's Junmai Daiginjo, derived from "Mt. Kaya (Chikushi Fuji)" in Itoshima City, Fukuoka Prefecture. What is noteworthy is that it uses 100% rare rice "Omachi" from Itoshima. Drawing out the complex and strong umami and richness unique to Omachi, it harmonizes the gorgeous aroma unique to Daiginjo. It is a gem filled with respect for the magnificent nature of Fukuoka and commitment to the best sake rice.

"Kotan" is a vintage series of aged Daiginjo. It is a brand name expressing "withered (aged)" flavor and "light (sophisticated)" taste. You can enjoy the process where the gorgeousness of new sake changes to calmness and depth with the passage of time. It features an aged aroma reminiscent of nuts and dried fruit and a mellow taste with rounded edges. It is a luxurious sake for adults created by the passage of time.

"Kojiya" is a brand embodying Takahashi Shoten's commitment to "Koji," the starting point of their sake brewing. It uses koji raised with time and effort by brewers in a traditional wooden koji room. The Ginjo type features a gorgeous aroma, and the Junmai Ginjo type features rice umami. In both cases, you can enjoy a strong yet delicate taste where the power of koji is drawn out to the maximum. It is a bottle that can be said to be the crystallization of koji making technology cultivated over 300 years of history.

"Kinran Fujimusume" is the representative brand of Goto Shuzojo, which has a history of over 340 years. "Kinran" means luxurious woven fabric, and "Fujimusume" (Wisteria Maiden) means a beautiful daughter like the wisteria flower famous in Kurogi, expressing a graceful and elegant sake quality. Using clear underground water of Kurogi-machi and carefully selected sake rice (Yamada Nishiki, Yumeikkon, etc.). Rice carefully polished by in-house milling and traditional techniques create a clean taste without unpleasantness. Daiginjo sake has a gorgeous aroma and a powerful taste, and is highly evaluated in appraising associations.

Named after the French word for "singing," this modern sparkling sake opens a new door to the world of Japanese sake. Based on traditional techniques, it offers a refreshing citrus-like acidity and a gentle rice-derived sweetness with a light low-alcohol finish. The pearl-like bubbles dancing in the glass turn daily meals into celebratory occasions, gaining immense support from women and those new to sake.

"Asahimatsu" is the only brand of Asahimatsu Shuzo bearing the founder's name. Because they do not mass-produce and stick to a quality-oriented attitude, it is also called "phantom sake" with only a few thousand bottles produced annually. The sake pressed with time and effort by the old-fashioned Fune-shibori features a rich taste with concentrated rice umami without unpleasantness. The thick and smooth mouthfeel due to Kurogi's super soft water brewing is also attractive. It is a gem for connoisseurs where you can feel the warmth of handmade that cannot be produced by mass production.