Brands

"Aoitsuru" is the representative brand of Inami Sake Brewery, and is an auspicious brand name combining the crest "Aoi" (hollyhock) of Kyoto Matsuo Taisha Shrine and the auspicious bird "Tsuru" (crane). It uses plenty of sake rice from the Special A district of Miki City, which is Japan's largest production area of the king of sake rice "Yamada Nishiki", and is characterized by a mellow and savory taste. "Daigin Koshu", which is Junmai Daiginjo aged for more than 8 years, is characterized by its beautiful amber color and gentle mouthfeel, and is evaluated internationally, such as winning the gold medal at KuraMaster 2024. As the only brewery located in Miki City, the sacred place of Yamada Nishiki, it practices sake brewing that maximizes the characteristics of local highest quality sake rice.

"Fukunofutori" is a brand of Fukuta Brewing, and is a friendly brand name bearing the auspicious character "Fuku" (fortune). It brews sake utilizing Yamada Nishiki produced in Miki City, and has been loved mainly by locals for many years. As a brewery with a tradition dating back to the Genroku era, it is characterized by reliable quality and a taste that you will never tire of drinking.

"Akashi-Tai" is the representative brand of Akashi Sake Brewery, and bears the name of sea bream, a specialty of Akashi, in the brand name. It is a traditional brand that has been produced around 1960, and contains the ambition to become the "King of Sake" like the sea bream which is the "King of Fish". It generously polishes the highest quality Yamada Nishiki from the Special A district of Ono City (38% for Daiginjo, 60% for Junmai sake), realizing world-class quality. It is highly acclaimed internationally, with "Akashi-Tai Junmai Daiginjo Genshu" winning Gold Medals at Kura Master, Feminalise World Wine Competition, and U.S. National Sake Appraisal, and "Akashi-Tai Tokubetsu Junmai Sake" winning the Platinum Award at Kura Master. As an international brand that exports 95% of its production overseas and is loved in about 25 countries, it is a driving force in the global expansion of sake.

"Horeki" is a brand of Okuma Sake Brewery, characterized by a formal name based on the era name of the Edo period. It brews sake utilizing the highest quality Yamada Nishiki produced in Kato City, and is popular mainly among locals. It is characterized by a sake quality where you can feel the umami of rice, utilizing the blessed location of being in the Special A district of Yamada Nishiki.

"Danji" is a brand of Sakurai Sake Brewery, brewed in the traditional sake brewing area called "Nishinada" in Akashi. It is a local sake brewed using "Teramizu", which is said to have been dug by Gyoki, and sake rice from the Harima Plain, in a climate woven by the sea breeze of the Seto Inland Sea.

"Kumashine" is a brand that revived and cultivated the phantom sake rice "Nojoho" for the first time in about 40 years. Nojoho was once evaluated as one of the two major varieties alongside Yamada Nishiki, and had a reputation for taste, but disappeared in the 1960s because it was tall and difficult to grow. Using Nojoho contract-cultivated in local Eigashima, "Kumashine" was revived as a whole-hearted sake that bet on the regeneration of the brewery. It is characterized by a rich and dry taste, realizing a sharp aftertaste while having the strong umami and deep richness inherent in rice. It is a brand with strong regional characteristics that embodies the climate and history of Eigashima.

"Eigashimachihonosake" is a brand bearing the place name, and is a sake that expresses the individuality of the land called Eigashima. It is positioned as an authentic local sake brewed with local rice and water. It embodies Taiyo Sake Brewery's philosophy of Nojun Karakuchi (rich and dry) sake brewing, and functions as a brand that transmits Eigashima's traditional sake brewing to the present day.

"Tengumatsu" is one of the brands of Taiyo Sake Brewery, and sake brewing is carried out based on the brewery's philosophy of Nojun Karakuchi (rich and dry). Using sake rice produced in Hyogo Prefecture, it is brewed as unfiltered raw sake with a rice polishing ratio of 60% or more.

"Taiyo" is a brand bearing the name of the brewery, and is a sake that most directly expresses the basic philosophy of Taiyo Sake Brewery's sake brewing. Aiming for Nojun Karakuchi (rich and dry), it is characterized by a taste that values the inherent umami and richness of rice as unfiltered raw sake using sake rice produced in Hyogo Prefecture.

"Akashi" uses "Akashi", which represents the place name of Akashi, as the brand name, and is a sake that emphasizes regional characteristics. As a local sake brewery that produces only Junmai Namagenshu of Nojun Karakuchi (rich and dry) by family-run handmade, it is a brand where Taiyo Sake Brewery's commitment is condensed. It is characterized by a strong yet sharp taste that goes well with Akashi's seafood, and plays a role as a classic sake loved locally.

"Yamatotsuru" is a brand produced in small quantities by Daiwa Sake Brewery as its own brand, and is not sold at retail but is mainly provided to local restaurants. Using "Yamatotsuru" was once known as a limited product available only at the tourist information center at Akashi Station, and was a phantom local sake that was extremely difficult to obtain. Apart from the supply to Hakutsuru, it is a special existence produced in small quantities to cherish the connection with the community, and is a brand that shows the technical capabilities of Daiwa Sake Brewery. It is characterized by a light and gentle mouthfeel and an elegant and mellow taste, aiming for a sake quality that you will not tire of drinking and that accompanies your daily meals.

"Kamitaka" is the representative brand of Eigashima Sake Brewery, registered as a trademark in 1895 (Meiji 28). The origin of the brand name was named after the anecdote that a hawk flew down onto the flagship of the Japanese Navy. The aroma is modest so as not to disturb the food, and it is evaluated as a supporting role that brings out the taste of the food. Daiginjo Kamitaka maintains the design philosophy of complementing the main dish. Reflecting the climate of Eigashima facing the Seto Inland Sea, it is characterized by a taste design that emphasizes compatibility with seafood. It is carefully brewed by traditional methods using high-quality brewing water called Teramizu and sake rice nurtured in the Harima Plain. Even within the light and refreshing taste, it is a well-balanced sake quality where you can firmly feel the umami of rice.

"Soranotsuru" is a brand named after the scene where the founder Taheye Nishiumi dreamed of soaring through the sky on a beautiful crane dancing in the sky. By using home-grown Yamada Nishiki and handling everything from rice cultivation to sake brewing consistently, they have achieved sake brewing that controls quality from raw materials. Using "Teramizu" pumped from a well on the premises as brewing water, they create a delicate and elegant taste by the traditional method of extremely low-temperature fermentation with handmade koji. Junmai Daiginjo uses 100% Yamada Nishiki and is characterized by a gorgeous and fruity aroma and a smooth and gentle mouthfeel. It goes well with light fish dishes and delicate Japanese food, and is designed to be enjoyed as a sake with meals. Also, they are engaged in innovative initiatives such as the "Rice Wine" series using wine yeast.

"Rairaku" is a brand name derived from Confucius's Analects, "Is it not delightful to have a friend come from afar?" "Rairaku" is a symmetrical character with good luck, and because it looks the same from the back as from the front, it also implies the meaning of "no two-facedness". It is characterized by a gorgeous aroma that does not interfere when eating white fish and a umami that brings out the taste of seafood, and is designed with an emphasis on compatibility with seafood from Akashi. "Rairaku Junmai Ginjo", popular as a staple sake for everyday life, has a good balance of acidity and sweetness and is suitable for pairing with light fish dishes. There is also the "Hana Kobo" (Flower Yeast) series using flower yeast, and "Abelia Junmai Namageushu" using Abelia flower yeast is characterized by a gorgeous scent like pear and melon. It is a brand that proposes diverse tastes by combining traditional handmade methods and innovative yeast.

"Hanategami" is a brand of industry-academia collaboration using salvia flower yeast collected by students of the Department of Biotechnology at Hyogo Prefectural Agricultural High School. It is a sake created by the students being involved from the beginning to the end of sake brewing, and the cooperation between local educational institutions and the sake brewery. It is characterized by the gorgeous and gentle scent unique to flower yeast and a fruity taste, realizing a sake quality that is friendly to the younger generation. As a sake made with young people who are responsible for the future of the region, it is a brand that symbolizes the connection with the local community.

"Kinshiseiten" is a brand that bears the name "Kinshi" on Okada Honke's representative brand "Seiten", and is a special junmai sake that is particularly particular about quality. Using Gohyakumangoku grown by contract farmers in Inami Town, it is brewed with underground water from the Kakogawa River. While cherishing the umami of rice, it achieves a clean mouthfeel and emphasizes the role as a sake with meals that accompanies meals. Reflecting the careful making unique to handmade small-scale production, it is a brand that condenses the technology and philosophy of Okada Honke.

It is a brand brewed by Kido Sake Brewery, and the brand name expresses the pride of the Harima region. The powerful name "Harimaou" (King of Harima) contained the self-confidence representing the region as Harima sake. It was one of the brands inheriting the tradition of sake brewing in the Harima region.

It was the representative brand of Izawa Honke, a handmade sake using home-grown Yamada Nishiki. Characterized by a rich and mellow yet clean aftertaste, it demonstrated high technical skill, such as winning the Gold Prize at the National New Sake Appraising and Deliberating Fair for six consecutive years. It was also known that former Japanese national soccer player Hidetoshi Nakata loved to drink it, and its high quality was widely recognized.

It is a brand developed as "Yamatokotsuchi Junmai Muroka Nama Genshu Magokoro". With a rice polishing ratio of 60% and an alcohol content of 17 degrees, Gohyakumangoku was used for the raw rice. The brand name "Magokoro" (Sincerity) expressed the brewery's sincere attitude towards sake brewing. As a non-filtered raw sake, it was characterized by a taste that cherishes the original umami of rice.

Combining the place name "Inami" and "Bijin" (Beauty), the brand name expresses attachment to the region. Using sake rice from Inami Town, they brew sake reflecting the local climate. Utilizing the characteristics of Inami Town, which is a rice production area, it is characterized by a taste that values the umami of rice.