Brands

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.

Bearing the brewer's own name, Ritsurin is a concept brand created to pursue the ultimate expression of terroir. With a focus on specific fields and cultivation methods, it aims to bottle the latent potential of Misato Nishiki rice and the essence of Rokugo's landscape directly. While retaining Harukasumi's gentleness, it offers a robust flavor filled with the energy and life force of the earth. A truly original sake that reflects the brewer's will and the memory of the land, inviting the drinker to Akita's rural scenery.

Yae Kubiki is the pinnacle brand of Kubiki Shuzo, crystalizing the 'eight blessings' (Yae) nurtured by the rich nature of Kakizaki into sake. It is a limited brand handled only by specific authorized dealers, and it is a special sake where one can touch the abyss of the regional terroir. Sake rice, water, and the unique climate of this land. The traditional skills of the brewers gather all these blessings into one, achieving overwhelming quality. It features a dignified and deep flavor that makes the scenery of Kakizaki come to mind with every sip. It is a masterpiece where the brewery's passion and philosophy are condensed, expressing terroir like wine beyond the framework of sake.

Mano Tsuru Devil's Dry is Obata Shuzo's extra-dry concept that pursues extreme dryness with a sake meter value of +15 or more. It is an ambitious work for the international market, combining the sound of the traditional 'Manotsuru' with English branding. Using Niigata-produced Gohmanyakoku and thorough fermentation management, it eliminates the sweetness of rice to the limit while sealing in the delicate umami behind it. The sharp finish and crystal-like refreshing feeling are truly a dry taste with 'devilish charm.' As the ultimate in-meal sake that lightly flushes fatty seafood and powerful meat dishes and invites the next bite, it is making dry sake enthusiasts all over the world enthusiastic.

"Hatsuzora" (First Sky) is a refreshing and hopeful brand meaning the sky on the morning of New Year's Day. It was named as a sake to celebrate the beginning of the new year and as a sake to support new challenges. Characterized by a refreshing and sharp taste, it is a sake that you never get tired of drinking. It is a friendly sake that can be enjoyed in a wide range of scenes, from daily evening drinks to celebratory occasions.

The pinnacle Daiginjo of Akita Shuzo, famous for being the first commercially available Daiginjo in the prefecture. The legacy yeast and long-term cold fermentation produce a mellow richness and apple-like fruity aroma in exquisite harmony. Named after the pure joy of drinking, its elegant umami and silky mouthfeel invite you to a truly blissful moment.

The flagship brand evoking Akita's clear, bright skies, this is a quintessential local sake crafted with 100% Akita ingredients. Traditional steaming in Japanese cauldrons and slow brewing with Araya's ultra-soft water support its crisp, dry (Tanrei Karakuchi) profile. With a gentle rice expansion and refreshing acidity, its honest flavor nurtured by the terroir accompanies any dining table with grace.

A playful, new-era brand with a name combining the Akita dialect for "brew" and "let's drink." Adding a modern touch to traditional Kimoto techniques, young artisans brew this sake with intense passion. Despite its approachable name, it perfectly balances rich rice umami with a sharp finish, offering a fresh way to enjoy Japanese sake.

Pukupuku Shuzo no Junmai-shu is an innovative brand embodying regional revival and sustainable agriculture in Minamisoma. Reproducing Edo-period traditions, it focuses on natural fermentation using only wild cellar-resident yeast. Using low-polished Fukushima rice and white koji without added lactic acid brings out the powerful rice umami and wild complexity. Their iconic "Hopped Sake" applies craft beer's dry-hopping technology to the sake brewing process. The refreshing hop aromas (citrus, lychee) and gentle rice sweetness harmonize perfectly, bringing a new surprise to modern tables.

Rikei Kyodai is a next-generation brand pursuing the "ideal taste for food" through scientific data analysis. Its precise quality, stripped of any unwanted flavors, offers a new surprise to modern tables.

Yume no Ka is a brand named after the sake-brewing rice developed by Fukushima Prefecture. It is a passionate bottle representing Fukushima's next generation, drawing out the rice's characteristics to produce a gorgeous aroma and plump umami.

Izumiyama is the ultimate local sake reflecting the terroir of Ono Town, Fukushima. With the primary goal of being loved by the local community, its quality, carefully brewed with local water and rice, harmonizes freshness and soft umami. In particular, the unique lineup like "Active Nigori" conveys the powerful vitality of sake. Without flashy advertising, it exists as a "haven of the heart" essential for local tables. It features a friendly yet deep taste, as if bottling the rich nature of Ono Town and the warmth of its people.

Adatara Kikusui is the representative brand of Ouchi Shuzo, named after Mount Adatara, the symbol of Nihonmatsu. Bearing the names of regional symbols, its friendly quality integrated into the daily lives of local people, making it a symbol of Nihonmatsu local sake. Though no longer in production, its name continues to be passed down as a memory that tells the story of Fukushima's sake brewing history.

As its name suggests, Acid Seven is an innovative product featuring an astonishing acidity of 7—several times that of typical sake. Its white-wine-like freshness and multilayered acidity harmonize beautifully, excelling in pairings with Western cuisine and cheese at the forefront of modern sake. This bold acidic design, possible only through traditional techniques, is a pioneering cup opening new doors for sake, gaining attention in gastronomy scenes worldwide.

Gihei is a premium brand named after the brewery's founder, Gihei Yamaguchi. Conveying the original aspirations of starting sake brewing in Aizu 380 years ago to the present, it pursues depth in traditional techniques and an elegant aroma. It is a masterpiece where the weight of history and brilliant skills intersect, representing the very soul of Yamaguchi Gomei.

Aizu Miyaizumi is the flagship brand symbolizing Miyaizumi Meijo's tradition and sincere brewing. Inheriting the techniques of a 300-year-old establishment in Aizu, it pursues an "orthodox Aizu sake" with a harmony of rich rice umami and gentle aroma. It is a brand that combines a sense of security and dignity, coloring local evening drinks and conveying the depth of Aizu's history.

Iwaki Roman is a Junmai sake packed with romance for the hometown, sticking to Iwaki-grown rice and water. Although slightly sweet, it features a refreshing aftertaste derived from tank pressing. A heartwarming cup that lets one feel the rich stories brewed by Iwaki's terroir.

Jangara is a Junmai Ginjo expressing the dynamism of Iwaki's traditional performing art "Jangara Nenbutsu Dancing" in its sake quality. It features a modest yet dignified aroma and a vivid sharp finish that cuts through the palate. A brand full of Iwaki spirit that respects tradition while adding brilliant color to modern dining tables.

"Sudare" is a brand brewed by Inaba Shuzo that lets you feel the nature of Mt. Tsukuba. It is a historic brewery near Mt. Tsukuba Shrine, and uses spring water from Tsukuba as brewing water. It features a taste where you can feel the plump umami of rice within a clean dryness. As a sake during meals that can be enjoyed in a wide range of temperatures from cold to hot, it has been loved by locals for many years. While protecting traditional methods, they continue brewing sake utilizing the goodness of hand-made, and it is a local sake familiar to worshipers and climbers of Mt. Tsukuba.