Brands

Hakutei is a brand that was brewed by Miyazaki Sake Brewery, and the brand name is derived from Hakutei Shrine in Nagara-cho, Tenri City, where the brewery was formerly located. Miyazaki Sake Brewery was founded in the early Meiji period and was located in Tambaichi-cho, Tenri City, but ceased operations around 2013. The store and main building were registered as a National Registered Tangible Cultural Property on April 28, 2010, and are preserved as a valuable heritage of sake brewing architecture of the Meiji period. Hakutei was loved locally as a brand with a deep connection to the local shrine, but it is not currently produced. It is a brand that conveys the memory of sake brewing in the historic land of Tenri to the present day.

Chohei is a brand that was brewed by Tayama Sake Brewery Limited Partnership in Murou-ku, Uda City. Tayama Sake Brewery has currently suspended its own sake brewing and operates as a retail store selling sake from other breweries in Nara that it has long partnered with, under the name "Yamato no Irodori". The brand name Chohei is thought to be derived from a person's name, and it was loved as local sake in the historic area of Murou. Although it is not currently produced, it is one of the brands that conveys the history of sake brewing in Murou, Uda City to the present day.

Murou Roman is a brand that was brewed by Tayama Sake Brewery Limited Partnership in Murou-ku, Uda City, and is a brand name that expresses the historical romance of the land of Murou, blessed with beautiful nature and Murou-ji Temple, which has continued since the Muromachi period. Tayama Sake Brewery has currently suspended its own sake brewing and operates as a retail store selling sake from other breweries in Nara under the name "Yamato no Irodori". Murou Roman was loved by locals and tourists as a brand that reflected the charm of the land of Murou in sake. Although it is not currently produced, it is remembered as a brand that conveys the history and culture of Murou.

KURAMOTO is a challenging brand launched by Kuramoto Sake Brewery in 2018, pursuing a "new standard" suitable for the present while respecting the history and tradition of Nara sake. It features refreshing aromas reminiscent of lychee, muscat, and grapefruit, expressing a "green" scent like Sauvignon Blanc in sake. It is a brand limited to special agents handled by the next-generation brewery owner, pursuing new flavors beyond the framework of traditional sake, and features a modern approach leading to wine and craft beer. In the rich natural environment of the Yamato Plateau, they are practicing quality-oriented sake brewing with small-scale production of about 70 koku per year.

Kingaku is a traditional brand brewed by Kuramoto Sake Brewery for generations, and was named because the distant peaks shining golden when clouds trail on the surrounding mountains and light shines through the gaps in the clouds become "Golden Mountains". Located in the mountainous area of the Yamato Plateau in Tsugehayama-cho, Nara City, Nara Prefecture, this is local sake brewed with traditional methods using spring water from Mt. Yokotsu as brewing water. It is sake that the Kuramoto family has continued to brew rooted in the community, and embodies the typical taste of Nara sake as a reliable lineup mainly drunk by locals. They continue to practice quality-oriented sake brewing with a small-scale production of about 70 koku per year.

Komoriku no Sato is a brand of Kuramoto Sake Brewery, and "Komoriku" is derived from "Komoriku no Hatsuse" or "Komoriku no Hatsuse", which are pillow words for Nara, expressing the nature of the land surrounded by the rich nature of the Yamato Plateau. Located in the mountainous area of Tsugehayama-cho, Nara City, Nara Prefecture, it is brewed using locally produced sake rice and spring water from Mt. Yokotsu in the natural environment of the Yamato Plateau at an altitude of 330 meters. Brewed by Kuramoto Sake Brewery, which produces about 70 koku per year on a small scale, it is a brand that reflects the local climate and history in sake, and features a taste that makes you feel the tranquility and richness of the mountain village.

Morohaku is a brand that was brewed by Nishida Sake Brewery, and is a historic brand name derived from "Nanto Morohaku", which has long been known as a famous sake of Nara. Nishida Sake Brewery was located in Tsuge-Tomoda-cho, Nara City, but has currently suspended operations. "Morohaku" is a brewing method that uses polished rice for both koji rice and kake rice, and is a high-quality sake brewing technique established in Nara during the Muromachi period. "Morohaku", which bears that name, was loved as a brand that inherited the tradition of historic Nara sake. Although it is not currently produced, it is remembered as a brand that conveys the history of sake brewing.

Onigonomi is a seasonal ori-zake (sake with sediment) developed by Imanishi Sake Brewery under the Mimurosugi brand, and is a rich freshly pressed raw sake that condenses the umami of rice under the theme of "delicious sake that even demons like". By bottling the sediment part after pressing as it is, it achieves a pleasant mouthfeel with moderate sweetness and fizzy gas feeling. Featured by a faint ramune-like flavor and a juicy sweet taste, using Hitomebore as raw rice, polishing ratio 70%, sake meter value -6, acidity 2.1, it is a sweet and fresh sake quality. The rich umami unique to ori-zake and the vibrant taste unique to raw sake harmonize, making it easy for sake beginners to drink. Using underground water from Mt. Miwa, Imanishi Sake Brewery, which has been brewing for over 360 years since its founding in 1660 in Miwa, the birthplace of sake brewing, combines the goodness of traditional sake brewing with modern friendliness. As a seasonal product that requires refrigeration, it is a popular brand loved locally where you can enjoy the freshness of freshly pressed sake.

Imanishi is a brand named after the brewery name of Imanishi Sake Brewery, and is a limited product whose production volume is about 5% of the total. Using traditional sake rice such as Omachi and Asahi rice from the Akaiwa district of Okayama Prefecture, it is characterized by a plump sweetness different from "Mimurosugi" which has a silky smooth mouthfeel and sophisticated taste. It has a slightly milky nuance, and while it has plenty of umami, it has a good sharp finish and a taste that you will not get tired of drinking. Using underground water from Mt. Miwa, under the concept of "Drinking Miwa", they practice sake brewing with rice grown on the same water vein as the brewing water. Imanishi Sake Brewery, which has a history of over 360 years since its founding in 1660, is a special brand that expresses pride and responsibility for sake brewing by bearing the name of the brewery. As a special agent or local limited distribution, it is a luxurious bottle carefully brewed in small quantities, and plays an important part in the product lineup showing the technical capabilities of Imanishi Sake Brewery alongside "Mimurosugi" (kanji and hiragana). Brewed in Miwa, where the god of sake resides, it is a brand where terroir and tradition bear fruit, and you can enjoy the individuality unique to Imanishi Sake Brewery.

Mimurosugi is a traditional local distribution brand that has continued since the founding of Imanishi Sake Brewery, and was named because Mt. Miwa has been called "Mt. Mimuro" since ancient times, and it is said that gods dwell in the "cedar" (sugi) of Mt. Miwa. Brewed by Imanishi Sake Brewery, located right near Omiwa Shrine where the god of sake resides, in Miwa, Nara, which is recorded in the Nihon Shoki as the birthplace of sake brewing, it is a brand that embodies history and tradition. They brew a wide range of types unique to the local area, such as fresh and juicy types, types matured to a plump taste, and types with a gorgeous scent, and are characterized by diverse sake qualities that are close to the local food culture and daily life. The brewing water uses underground water from Mt. Miwa, the object of worship, which springs from the well in the brewery, and embodies the concept of "Drinking Miwa", where rice is grown together with contract farmers on the same water vein as the brewing water. Sake brewing, which is done carefully with extra effort, emphasizes attention to detail in each process rather than efficiency, and thoroughly pursues quality. While the hiragana "Mimurosugi" limited to special agents is expanded nationwide, the kanji "Mimurosugi" is deeply connected to the lives of the people of Nara as a brand rooted in the local area. It is an important brand that inherits regional culture, condensing the tradition of Imanishi Sake Brewery, which has a history of over 360 years since its founding in 1660, and the climate of Miwa, the birthplace of sake brewing.

Aun is a brand developed by Imanishi Sake Brewery, and its name is derived from the Buddhist term "Aun" (representing the beginning and end of everything). Imanishi Sake Brewery, located on the approach to Omiwa Shrine, puts spirituality and philosophy into the brand name as sake brewed in Miwa, a religiously and historically important land. As the word "Aun no kokyu" (breathing in unison) implies, it is characterized by sake quality that pursues harmony and balance, and is brewed under the concept of "Drinking Miwa" using underground water from Mt. Miwa. It is a brand that expresses the spirituality of Miwa, the birthplace of sake brewing, by Imanishi Sake Brewery, which has a history of over 360 years since its founding in 1660. In the land where the god of sake resides, the philosophy of sake brewing that reflects the harmony of opposites such as god and man, beginning and end, yin and yang in sake is reflected, and as one of the Mimurosugi brands, it plays a role in conveying the cultural and religious depth of the land of Miwa. Among Imanishi Sake Brewery's diverse product lineup, it transmits the culture of Miwa through sake as a brand that emphasizes history and spirituality.

"Daimyo Shoya Zake" is a brand of active nigori sake produced by Nishiuchi Sake Brewery. It is characterized by a fresh and rustic taste containing the umami of rice and fermentation gas, bottling the flavor of moromi as it is. Although the alcohol content is high in the 19% range, the mellowness unique to nigori sake and the effervescence harmonize, resulting in a rich and satisfying sake quality. You can enjoy it as it is chilled, or you can fully enjoy its individuality even on the rocks or mixed with soda. Preserving traditional manufacturing methods, the simple yet powerful taste goes well with richly seasoned dishes and shines as a sake to accompany meals. It is a gem that the brewery is proud of, conveying to the present day the luxurious and rich taste that former influential people such as "Daimyo" and "Shoya" would have enjoyed.

"Daishokukan" is a brand derived from the highest rank "Taishokukan" granted to Fujiwara no Kamatari, the deity of Tanzan Shrine located near Nishiuchi Sake Brewery. As a sake brewed in a historical place, it reflects sake brewing that values prestige and tradition. Using sake brewing rice from Nara Prefecture and brewed with clear underground water from the Mt. Tonomine system, this sake is characterized by a mellow taste that brings out the umami of rice and a sharp finish. It is a confident work that the brewery, which has walked with the history of Tanzan Shrine, sends out to the world bearing its historic name, and is also popular for special occasions and gifts. It is a bottle where you can enjoy a deep and calm taste that makes you feel the glory of Fujiwara no Kamatari and the romance of history.

"Tanzan" is the main brand of Nishiuchi Sake Brewery since its founding, and was named after Tanzan Shrine where the brewery is located. It is a symbolic brand of the brewery that continues to challenge innovative sake brewing such as Kijoshu while protecting the tradition that has continued since the early Meiji period. The representative work "Tanzan Kijoshu" is brewed with a luxurious method using sake instead of brewing water, and is characterized by a taste like dessert wine where rich sweetness and moderate acidity harmonize. Sake brewed using the rich nature and high-quality water of Tonomine and carefully selected rice boasts a wide lineup from refreshing dry to extremely sweet. It is highly evaluated internationally, such as having a history of winning at IWC, and is a brand filled with the pride of Nishiuchi Sake Brewery, delivering the history and climate of Nara and Sakurai in a bottle.

"Hinode" was a representative brand brewed by Okano Sake Brewery, and as the name suggests, it was named with the image of bright hope and vitality like the "sunrise". Nurtured in the cool climate of Mitsue Village, this sake was characterized by a refreshing drinking mouth and mellow taste, and was indispensable for the evening drink of local people, such as undiluted sake and Honjozo. It has now become a phantom sake that is difficult to obtain, but its taste, which was once loved in the highland village, has been handed down as part of the local sake culture.

"Hatsugasumi" is a traditional brand that has continued since the founding of Kubo Honke Sake Brewery, and is a local sake that has been loved by the people of Uda Matsuyama for many years. Named as a brand that makes you feel the atmosphere of the four seasons, it strongly reflects the history and climate of the brewery. Centered on Kimoto-zukuri, it has solid acidity and umami, yet the mouthfeel is refreshing, and it is characterized by being enjoyable in a wide range of temperatures from cold to warm. It has outstanding compatibility with dishes using local ingredients in particular, and the unpretentious yet core taste that accompanies the daily dining table is attractive. It is a bottle that can be said to be the face of the brewery, conveying the appearance of good old sake to the present.

"Suiryu" is a brand that embodies the essence of "Kimoto-zukuri" and "aging" that Kubo Honke Sake Brewery has thoroughly adhered to. It was named because it hides the power of a legendary creature, the dragon, waking from sleep and ascending to the heavens. The dry sake quality honed by complete fermentation is rounded off by long-term aging and sublimated into deep and mellow umami. Its true value is most demonstrated in "Okan" (warming), and the soft aroma and richness that expand by warming unravel the drinker's heart. The simple and sturdy taste that strips away flashy aromas and sweetness and draws out the original power of rice gathers tremendous support as a sake for connoisseurs to accompany meals. The famous specialty "Kimoto no Dobu" is also listed in this lineup, constructing a unique worldview that is both rich and sharp.

"Akino Monogatari" is a sake characterized by a beautiful pale red color, brewed using ancient red rice cultivated in the land of Uda and Akino, which was once a hunting ground for royalty. The taste that makes you feel the romance of Manyo begins with gentle sweetness derived from rice, followed by faint astringency unique to ancient rice, and then crisp dryness typical of sake, allowing you to enjoy a complex and deep finish. Due to its beautiful appearance and mellow flavor, it is popular as an aperitif or dessert sake, and its individuality stands out even more by drinking it chilled. It is a special bottle created by the history and climate of Uda that can be enjoyed with both eyes and tongue.

"Chiyo no Matsu" is a representative brand that inherits the tradition since the founding of Yoshimura Sake Brewery, and was named with the hope that it will continue to be loved by people for a long time, like a pine tree that keeps its age for a thousand years. Brewed with clear water and high-quality rice from the Uda Highlands, this sake is characterized by a refreshing dry taste and is loved locally as a staple for evening drinks that you never get tired of drinking. In addition, this brand also includes unique products such as "Shinbutsu Shugo no Sake", possessing a profound worldview that fuses traditional manufacturing methods and historical backgrounds. It is a famous sake filled with the pride of the brewery that adds color to the daily dining table as a sake to accompany meals that brings out the taste of dishes.

"Rihei" is a Junmai Ginjo Genshu that bears the name of the particular founder, Rihei Kita, and conveys his original intention and passion to the present day. Using 100% Gohyakumangoku from Fukui Prefecture and completely fermenting it with the power of yeast, they realized an alcohol content of 20%, which is exceptional for sake. As indicated by the high alcohol content and acidity of 3.0, it is characterized by a profound and deep taste and high-quality acidity. While having a powerful impact like distilled liquor, the rich flavor resonates beautifully. It is a challenging bottle that embodies the uncompromising spirit of the founder and expands the possibilities of sake.