Brands

Ume no Utagenka is the most unique brand of Ogura Shuzo, a sake that expresses the folk songs and traditional culture of the Ume region. The word "utagenka" means a singing battle at regional festivals and traditional events, an attempt to express cultural heritage through sake. Featuring a distinctive and powerful flavor, it is a brand perfect for lively occasions such as regional festivals and banquets.

Haneyama is a brand brewed by Yatsushika Shuzo that expresses the majestic nature of the Kuju mountain range. Brewed with pristine water from the mountainous region, it features a crisp dry flavor and refreshing quality. Popular as a sake to enjoy after hiking and outdoor activities, it is a sake where one can feel the blessings of nature.

Yufuin no Mori is an elegant and refined brand inspired by the tourist destination Yufuin. Sharing the same name as JR Kyushu's sightseeing train "Yufuin no Mori," it was developed as a sake to enjoy alongside travel memories. Featuring a mellow and gentle palate with an elegant aroma, it offers a taste perfect for dinner during a hot spring trip.

Gen is a brand brewed by Yatsushika Shuzo that expresses the purity of a water source. Like the clear streams originating from the Kuju mountains, it features a transparent flavor and refreshing finish. Pursuing a pure and unadulterated sake quality, it is a sake that cherishes the natural umami of rice.

Gincho is a seishu brand brewed by Ono Shuzo in Yufu City, Oita Prefecture, named with the wish to become a sake noticed and loved by many, like a beautiful butterfly. The brewing water uses spring water from Oike at the foot of Mount Kurodake, a rich and famous water source surrounded by primeval forest on the northern slopes of Kurodake, selected as one of Japan's 100 Best Waters. Brewed in a small family-run brewery in the mountains of Yufu City, it is crafted through meticulous handwork that is only possible with small-scale production. Featuring an elegant flavor created by the purity of famous water and traditional methods, it is a brand that embodies the philosophy of heartwarming handmade sake-making unique to a rural family brewery.

Bungo Ume is a sake brewed by Aso Honten, named after the 'Bungo Ume' plum blossom, the official flower of Oita Prefecture. As a slightly sweet josensu sake, it features a versatile flavor suited to various drinking styles — chilled, at room temperature, or warmed. Brewed amid beautiful water and verdant natural surroundings, minimizing reliance on machinery and embracing the virtues of handcrafting. As the brand name — referencing Oita Prefecture's symbolic plum blossom — suggests, it is an approachable sake embodying the regional climate and culture, beloved across a wide range of people.

Bungo Fuji is the flagship brand of Aso Honten, named after 'Bungo Fuji,' the alternative name for Mount Yufu, Oita Prefecture's iconic mountain. Mount Yufu is affectionately known as Bungo Fuji for its beautiful conical shape, and this brand has been rooted in the community bearing this name since the brewery's founding. The Junmai Ginjo offers a subtle ginjo aroma with an easy-drinking quality that reveals the delicate richness of rice, featuring gentle notes of muscat, cooked rice, and green grass with a soft sweetness. The genshu (undiluted sake) is kept at a higher alcohol content without dilution, finished with a slightly sweet, full-bodied, and robust drinking experience. Brewed amid beautiful water and deep green natural surroundings while minimizing reliance on machinery and embracing handcrafting, it is a brand that embodies the terroir of Yufu.

Murezuru is a historic brand that dates back to when the first-generation owner Tamaki Mori fell in love with the local water and began sake production. The brewery is located in Asaji-machi, Bungo-Ono City, nestled in a valley surrounded by Kyushu's representative mountains including Mount Sobo, Mount Kuju, and Mount Aso, using their blessed spring water for brewing. Originally produced as the sake "Murezuru," the brand later transitioned to shochu production, and is now carried on as an authentic barley shochu inheriting the original brand name from the founding era. As a small, family-centered brewery, they carefully craft spirits that can only be made with the spring water and natural environment of this land, characterized by shochu-making that leverages traditional sake brewing techniques. Surrounded by the rich natural environment of Kyushu's iconic mountains — Sobo, Kuju, and Aso — and nurtured by the pristine water that captivated the founder, this brand aims for a gentle, approachable character.

Tansei is a sake brand primarily brewed by Kira Shuzo, with a name that embodies the desire to brew sake with heartfelt dedication. Produced by Tansei Shurui, a company jointly established by three local breweries (Kira Shuzo, Hamashima Shuzo, and Murezuru Shuzo), the philosophy of brewing with utmost sincerity is reflected in the brand name. The signature "Tansei Rei Tokubetsu Junmai" is a crisp, dry sake that uses Yamada Nishiki rice from Fukuoka Prefecture for the koji rice and locally grown Bungo-Ono rice for the steamed rice addition. Slowly aged to achieve a clean, light, and refreshing flavor, it is rich with the natural umami of Oita-grown rice. Brewed with meticulous care in small tanks, with close attention to every step to properly draw out the rice's flavor, it delivers a light and dry profile while retaining a satisfying rice umami, making it a beloved food-pairing sake that complements any cuisine.

Yusuramomo is a junmai sake developed by Kira Shuzo, created with the aim of making a sake that even people who don't usually handle alcohol well can enjoy. It was perfected through trial and error by the brewery's owner, who has a low tolerance for alcohol, after being surprised by a sake tasted during a trip. Despite being a junmai sake, it features a fruity, wine-like acidity and sweetness, giving an impression similar to white wine. With an alcohol content set low at 6-8%, it is crafted with an approachable flavor that appeals to sake beginners and women alike. Because temperature control is extremely challenging and mass production is impossible, it is a truly handcrafted brand brewed in small batches with meticulous temperature management. Its versatility — enjoyable chilled with ice or mixed with sparkling beverages — adds to its appeal. Alongside Tansei, it serves as Kira Shuzo's flagship product, proposing a new style of sake suited to modern times.

Hanataka is a premium line with strong regional character, primarily using "Oita Mitsui," a historic rice variety unique to Oita Prefecture. By reviving this legendary rice cultivated since the Meiji era, it embodies the pursuit of true local sake. Distinguished by a refreshing ginjo aroma reminiscent of ramune soda, it transitions from pleasant sweetness to comfortable acidity, with a dry finish accented by a subtle bitterness that brings everything together. Fruit-forward yet with excellent umami balance and an appealing rich body. Blending 75-80% Oita Mitsui with 20-25% Yamada Nishiki at 50-55% polishing ratio, it uses Association No. 1801 and No. 1401 yeasts to create aromatic complexity. As a brand offering a modern interpretation of traditional Oita sake flavors, it pursues refined taste while cherishing local terroir and food culture, achieving both regional identity and innovation. While satisfying on its own, it pairs beautifully with Oita regional cuisine, grilled meats, and moderately rich dishes, carrying regional pride while appealing to sake enthusiasts nationwide.

Kintaka is a historic brand carrying the glory of the Taisho era to the present, bearing the prestigious name bestowed by Kinichi Nojiro, revered as the god of the sake-brewing world. While preserving traditional flavors, it is beloved as an approachable everyday sake. Impressive with its gentle sweetness and characterized by a clean, neutral flavor without any harshness. Versatile enough to enjoy chilled or warmed, the rice umami especially blossoms when served warm. Despite being a regular-grade sake, it employs the luxurious methods of entirely handmade production and traditional fune pressing. By maintaining uncompromising craftsmanship regardless of grade, it achieves quality exceeding its price. Positioned as an everyday sake for the local market, it offers authentic local sake flavor at an affordable price. With reliable quality from traditional methods and a universally approachable taste, it continues to accompany the daily lives of local people. A versatile all-rounder for home cooking, izakaya fare, and hot pot dishes in cold weather. With the flexibility to be enjoyed at any temperature and the capacity to harmonize with any cuisine, it demonstrates the fundamental essence of sake.

Ayanishiki is a honjozo sake brewed by Unkai Shuzo using Aya spring water, selected as one of Japan's 100 Best Waters. Known as the "phantom sake" due to its rarity. Brewed with Yamada Nishiki rice polished to 65%, using the pure water nurtured by the laurel forests of Aya. It features a light mouthfeel and a sweet lingering finish, making it an approachable sake even for beginners. With a standard alcohol content of 15-16%, it is versatile enough to enjoy across a wide range of temperatures from chilled to warm. With over 10 Gold Awards at the National New Sake Appraisal, its exceptional quality is well established. Production is so limited that it does not even appear on Unkai Shuzo's official website, making it an extremely rare brand that is difficult to obtain even locally. It is one of Miyazaki's representative sakes, born from the fusion of Aya's rich natural environment and Unkai Shuzo's craftsmanship.

Garaku is one of the brands produced by Unkai Shuzo. As a sake brewed using Unkai Shuzo's traditional methods and the clear water of Aya, it forms part of the company's lineup.

Hatsumiyo is a honjozo sake named in commemoration of Emperor Jimmu's enthronement as the first emperor. With a history as an offering sake to Miyazaki Shrine, which enshrines Emperor Jimmu, it is a brand deeply rooted in the myths and history of Miyazaki. Characterized by a gentle aroma and an elegant, light flavor, it has a crisp, clean finish that enhances the taste of accompanying dishes. It pairs particularly well with Miyazaki's regional cuisine such as free-range chicken dishes and fresh seafood. Brewed with Aya spring water from Japan's 100 Best Waters using traditional methods with meticulous care. Often chosen for Shinto ceremonies and celebrations, it is positioned as a brand that embodies the culture and traditions of the region. At 15.5% alcohol, it offers the versatility to be enjoyed across a wide range of temperatures from chilled to room temperature.

Kiku Hatsumiyo is a junmai (pure rice) version of the Hatsumiyo brand. Brewed exclusively with rice and rice koji, it pursues the inherent umami of rice for a richer flavor profile. It combines rich aroma and sweetness with body and crispness, featuring the deep flavor unique to a junmai sake made solely from rice and rice koji. Like Hatsumiyo, it shares a deep connection with Miyazaki Shrine and is often chosen as the sake of choice for special occasions. Brewed with Aya spring water and carefully selected sake rice, the full-bodied flavor characteristic of junmai sake pairs well with richly seasoned dishes, and it is cherished as a local sake to enjoy alongside Miyazaki's regional cuisine. It is a crystallization of Unkai Shuzo's junmai brewing expertise, drawing out the full umami of rice.

Sasshu Masamune is a sake brand brewed by Hamada Shuzo to create a new sake culture in Southern Kyushu. "Sasshu" is the ancient name for the former Satsuma Province, and "Masamune" — a name synonymous with fine sake in Japan — together express the brewery's determination to produce authentic sake rooted in the land of Kagoshima. The challenge of brewing in Kagoshima's warm, subtropical climate has been overcome through fermentation management and temperature control techniques honed during generations of shochu making, resulting in a sake of truly original character. The lineup includes Junmai-shu, Junmai Ginjo, and Daiginjo, all characterized by a soft mouthfeel and gentle aroma that highlight the qualities of Kagoshima-grown rice. In Kagoshima, where shochu culture runs deep, the brand proposes exciting new pairings with local ingredients and cuisine, pursuing harmony with regional specialties such as kurobuta (Berkshire pork) dishes, Satsuma-age (fried fish cake), and Satsuma-jiru (rich miso soup). As one of Japan's southernmost authentic sake brands, Sasshu Masamune delivers a new flavor experience born from the fusion of Southern Kyushu's terroir and craftsmanship, writing a fresh chapter in Kagoshima's sake culture.

Tenbu is a sake brand brewed by Nishi Shuzo, embodying gratitude and reverence for nature's blessings, as its name meaning "a gift from heaven" suggests. The brand name expresses the philosophy that sake-making is supported by gifts from heaven such as the natural environment and agricultural crops, demonstrating a commitment to pursuing the finest quality with wholehearted sincerity and spirit. The Junmai Daiginjo is brewed with Yamada Nishiki from Tojo, Hyogo Prefecture, polished to 35%, while the Junmai Ginjo and Junmai are polished to 60%, with brewing that draws out each expression's individuality. Pear-like fruit aromas harmonize with the five tastes of sweet, dry, sour, bitter, and astringent, achieving a soft mouthfeel and excellent compatibility with a wide variety of dishes. When enjoyed from a wine glass, aromas of pear, melon, and white peach unfold, and swirling reveals additional notes of yogurt, fresh cheese, and chestnut in a complex, layered aromatic composition. Leveraging fermentation management techniques and quality commitment cultivated through shochu production, the brewery achieves consistent quality sake even in the warm climate of southern Kyushu.

"Reimei" is a sake brand brewed by Taikoku Shuzo in Okinawa Prefecture. As the sake brewed at the southernmost tip of Japan, it is a historic brand that realized the existence of local sake (jizake) in all 47 prefectures. Brewed using the original four-season brewing method (shiki-jozo) and high-temperature saccharification moto four-stage mashing (kouon-touka-moto yondan-jikomi), it features a fruity aroma that is hard to imagine from sake produced in the tropics, and a light and smooth taste. Because it uses soft water, it has a soft mouthfeel, and brings out a firm rice umami even while being light (tanrei). It is a taste that matches not only Okinawan cuisine but also a wide range of dishes. There are basic products such as "Reimei Honjozo" and "Reimei Junmai Ginjo", which are popular as souvenirs from Okinawa. The name "Reimei" (Dawn) embodies the desire to be "the dawn of sake brewing in Okinawa."

"Churasaki" is a new brand released by Taikoku Shuzo on July 23, 2020. It is a sake that pursues Okinawa-ness, crowned with "Chura" which expresses the beauty of Okinawa. Brewed with the concept of "a light and dry sake that you won't get tired of drinking even in the hot summer of Okinawa," it features a clearer and sharper taste than Reimei. The naming was decided by soliciting ideas from the general public within the prefecture, and it is a brand born with the thoughts of the local people. Like Reimei, using the four-season brewing method, it is finished with a quality that matches Okinawan cuisine. Because it has a refreshing aftertaste, it goes well with rich dishes, making it a perfect drink during meals that refreshes the mouth. Using a blue bottle inspired by the beautiful sea of Okinawa, the label design also incorporates Ryukyu Bingata patterns, making it a visual expression of Okinawa. It is widely supported as a new standard for souvenirs and gifts. Not only chilled (reishu), but it is also a versatile type where the dryness stands out even more when warmed (kan), allowing you to enjoy different expressions depending on the season and cuisine.