Brands

"Hizen Hamashuku" is a brand created with the image of the historic Hizen Hamashuku Sake Brewery Street, incorporating a more modern sensibility.

"Masukame" is a brand of Suitou Shuzojo given an auspicious name wishing for longevity and prosperity. There are long-term aged sakes matured for over 15 years, and their unique depth and flavor are sometimes likened to Shaoxing wine.

"Nipponichi" is known as another brand of Gochouda Shuzo.

Engraving the concept of "aging" into the history of sake, Yamabuki is a word-class series of long-term aged sake from Kinmon Akita. The flagship "Yamabuki Gold" is a blend of sake aged for at least 10 years and up to 18 years, boasting an amber glow and a concentrated aroma reminiscent of dried fruits. Its silky-smooth texture and complex, layered umami finish are truly an art form crafted by time, a unique masterpiece that continúa to captivate gourmets worldwide.

"Shirakiku" is another brand produced by Setou Shuzo.

"Miraikyo" is a brand named with the wish to be a sake that echoes into the future.

"Saga no Homare" is a brand that expresses the pride of Saga.

"Ryumonkyo" is a brand named with the image of Ryumon Gorge within the Kurokami Mountain Prefectural Natural Park.

"Fuji no Yuki" is a brand named after the beauty of the snowscape of Mt. Fuji. Using the water of Arita, it has a track record of winning honor prizes at the National Seishu Competition in the past. Although sales are currently limited, it protects the traditional flavor that has been loved locally for many years.

Fujitsuru is one of Omoya Shuzo's traditional shochu brands. It carries on the tradition of Iki shochu, crafted using the rich groundwater of Iki Island, the birthplace of barley shochu. Following the golden ratio characteristic of Iki shochu — two parts barley to one part rice koji — it features a harmonious flavor where the refreshing aroma of barley meets the sweetness of rice.

Carrying the brewery's name, this brand is the origin of Kinmon Akita Shuzo, directly expressing the blessings of Akita's fertile land and water. Infused with techniques for extracting exceptional rice umami developed through aged sake production, it pursues a sophisticated flavor compatible with modern dining while maintaining traditional roots. With a harmony of powerful umami reflecting Akita's spirit and a clean finish, it is a trusted local sake that adds color to daily life.

Umihiko Yamahiko is a shochu brand produced by Omoya Shuzo. Its name, meaning 'Sea Prince and Mountain Prince,' expresses the blessings of both sea and mountain on Iki Island, symbolizing the island's natural abundance. Crafted using the traditional methods of Iki shochu, it features an exquisite balance of barley and rice koji.

Yokoyama is the flagship brand that emerged when Omoya Shuzo revived its sake brewing, serving as a symbolic representation of sake's return to Iki Island. Guided by Toji Taizo's philosophy of creating 'sake that impresses with the very first sip,' it pursues an elegant sweetness, rich and full body, with a refreshingly crisp finish through well-balanced acidity. Fresh and fruity in character, it aims for a sake quality that leaves a lasting impression from the first glass. Brewed exclusively with premium-grade Yamada Nishiki from Iki Island and the ideal water carefully selected from across the island, it is meticulously crafted in a fully refrigerated brewery, achieving high reproducibility through data-driven analysis.

Kakuzo is a shochu brand named after the first-generation founder of Omoya Shuzo, Kakuzo Yokoyama. Named in tribute to the founder, it is cherished as a symbolic brand that carries on the brewery's traditions. Crafted using the traditional methods of Iki shochu, it is made with Iki's rich groundwater and carefully selected ingredients.

Yokoyama Goju is one of the brands born when Omoya Shuzo revived its sake brewing, with a name indicating a 50% rice polishing ratio. As part of the 'Yokoyama' series, it is brewed with premium-grade Yamada Nishiki from Iki Island polished to 50%, using the island's ideal water. It is characterized by a fresh and fruity flavor with an impressive sake quality that leaves a lasting impression from the first glass. It stands as one of the brands symbolizing the revival of sake culture on Iki Island.

Kokoroiki is a shochu brand produced by Iki no Kura Shuzo. It embodies the commitment to "being Iki," the founding philosophy of the Iki Shochu Cooperative, formed when six breweries on Iki Island came together. While preserving traditional techniques passed down since the 16th century, this Iki shochu boldly takes on new challenges such as vacuum distillation and flower yeast brewing. It is made exclusively from barley with rice koji only, and brewed with mineral-rich groundwater filtered through basalt bedrock over many years.

Hyosuke is a brand named after Kashima Hyosuke, a magistrate of the Tsushima Domain, and is produced in collaboration with Tosu City, Saga Prefecture. As a brand that conveys the history and culture of Tsushima to the present day, it is brewed by Kawachi Shuzo (now Shiratake Shuzo), the only sake brewery on Tsushima.

Reimei is a brand revived by Kinokawa in conjunction with Isahaya City's Yamada Nishiki rice production project, said to have been named by a great-grandfather while gazing at the sunrise over the Ariake Sea. The Junmai Ginjo Reimei uses 100% Isahaya-grown Yamada Nishiki, offering a well-balanced harmony of gentle sweetness and rice umami as a food-friendly sake. The Reimei-style fermentation tanks enable thorough temperature control even in the warm climate of Kyushu, allowing slow and careful low-temperature fermentation. Characterized by its gentle aroma that never overpowers food and a crisp, clean finish that never tires the palate, Reimei is a brand that expresses the terroir and food culture of Isahaya.

Hyakufuku is one of the brands produced by Kinokawa, expressing the terroir and traditions of Isahaya. It features a gentle aroma and a crisp, clean finish that never tires the palate, and is cherished as a food-friendly sake.

Shintotsukawa is a Tokubetsu Junmai sake that most purely expresses the brewery's core philosophy of 'local rice, water, and people.' Using 'Ginpu' rice from Shintotsukawa polished to 55%, it is brewed slowly with subsoil water from the Pinneshiri Mountains. It is a proud local sake worthy of the town's name, harmonizing a mellow taste that fully draws out rice umami with a sharp, crisp finish.

A classic brand carrying the tradition and passion of the predecessor "Akita Fuji Shuzoten," founded in 1936, evoking a sense of historical depth. Bearing the name of Fuji, a symbol of Akita (Mt. Chokai is often called Akita Fuji), it offers a timeless, reliable flavor maintained through honest brewing since its founding. The simple and warm umami of rice spreads through this sake, carrying a nostalgia that recalls scenes of one's hometown, serving as the spiritual pillar of Kinmon Akita.

Unzen is a sake brand inherited from the pre-merger Unzen Shuzo, expressing the blessings of Mount Unzen and the terroir of Isahaya. It features a gentle aroma and a crisp, clean finish that never tires the palate, serving as a brand that supports the region's food culture.

Nagasaki Bugyo is a brand named after the historical and cultural heritage of Nagasaki. Inspired by the Nagasaki Magistrate of the Edo period, it expresses the terroir and traditions of Nagasaki. It features a gentle aroma that never overpowers food and a crisp, clean finish that never tires the palate.

Kikyo no Kura is a brand that captures the resonance of the Kinokawa brewery. The brewery is home to Nagasaki Prefecture's only barrel craftsman, and this sake is brewed while preserving traditional methods. It features a gentle aroma and a crisp, clean finish that never tires the palate, making it a sake that complements the food culture of Isahaya.

Emifuku is a brand that was originally produced by Chojiya Shuzo in Higashisonogi Town before the merger, now carried on by Kinokawa. It features a gentle aroma and a crisp, clean finish that never tires the palate, cherished as a traditional sake beloved by the local community.