Brands

Uzen Shiraume is a solid and elegant flagship brand brewed with the essence of tradition by Yamagata's oldest brewery. Soft pressing via "Fune-shibori" and non-carbon filtration seal in the rice's original golden luster and deep umami exactly as they are. Characterized by a dignified acidity when chilled and a mellow, intoxicating sensation when warmed, its quality perfectly harmonizes with local delicacies like Dadacha-mame, quietly satisfying the drinker's five senses.

Kikuisami is a brand that coexisted with the harsh nature of Shonai and was loved as a "Seikatsushu" (lifestyle sake) that richly colorful everyday evening drinks. Its charm lay in its crisp dry taste brought by Mount Gassan's underflow water and a deep umami that did not break even when warmed, making it indispensable for local dining tables. Until the brewery completed its mission in 2024, it was a famous sake that consistently prioritized sincerity over glamour, staying close to the hearts of the people of Shonai.

ORBIA GAIA is a luxury brand bearing the name "GAIA," meaning the Earth's blessings, opening a new horizon for Japanese sake through wine barrel aging. The fusion of traditional "Kimoto-zukuri" and red wine barrel aging creates a perfect harmony of vanilla and roasted oak aromas, apple-like refreshing acidity, and a rich honey afterglow. Its quality, which enables amazing pairings with prosciutto and meat dishes, delivers a vivid impact on modern gastronomic scenes enjoyed in wine glasses, trembling the five senses.

FONIA SORRA, derived from the Latin word "sinfonia" meaning harmony, is an innovative botanical sake that aims for an unknown fusion of Japanese sake and botanicals. By adding select materials like Yuzu, Lemon, and Sansho during the fermentation of the mash, the original umami of rice and the energetic scent of plants perform a single "symphony." With a refreshing aroma reminiscent of SORRA (the sky) and a pleasant prickle from the Sansho, it adds a surprising brilliance to Western dishes like carpaccio and pasta, as well as Japanese cuisine.

Eiko Mashu is named after the mysterious and pristine Lake Mashu in Hokkaido. It embodies an image of clarity and high quality, reflecting the lake's unparalleled transparency. While production is now delegated to Kinteki Shuzo, it continues to offer a clean and pure flavor profile that captures the grand nature of the Okhotsk region.

Ho no Kaori is a Junmai Daiginjo born from the resonance between Mikawa Town's golden rice ears and the sensibilities of ANA's Shonai Blue Ambassadors (FAs), developed from a female perspective. Maximizing the rich sweetness of Mikawa's edible rice "Yamagata 95" and designed with slightly lower alcohol, it achieves an astonishingly light and elegant mouthfeel. Its flavor, produced by the "World's Only Sake Brewing" project, is full of refreshing clarity as if Shonai's wind were blowing through, making it a supreme food-pairing sake that colors dining moments elegantly.

Shimenomi (also read as Sen-in) is Eau de Vie Shonai's extra dry brand, carrying the pride that "once you drink it, you will be possessed by its charm (occupy the space)." It is characterized by a sharp crispness and a powerful structure unique to undiluted sake, condensing the harshness of "Kanzukuri" (winter brewing) nurtured by the rough waves of the Sea of Japan. Even within the pure transparency brought by Mount Chokai spring water, a heavy umami from manual labor lives on, truly embodying the strength of Shonai's sea.

Mayasan is a limited brand for local consumption that expresses the terroir of Shonai nurtured by clear streams. Using the pure spring water "Goshimizu" from the Koshizawa area and brewed with locally grown "Haenuki" rice, its quality features a refreshing transparency as if the earth's purity were sealed in exactly as it is. Tohoku Meijo's proud Kimoto-zukuri techniques breathe depth and vitality into local materials, delivering a rare moving experience that can only be tasted in this land.

Sakata is a premium line handled exclusively by specialized stores, honoring the ancient name and history of Sakata City. Brewed entirely through the Kimoto method, it features an extremely pure mouthfeel as if filtered through the sand dunes of the Sea of Japan, with multilayered umami hidden within. True to its name rooted in the region, it delivers a deep and refined flavor for connoisseurs as a brand symbolizing the terroir of Shonai.

Hanamusume is an elegant brand symbolizing Arashiyama Shuzo, named after the image of pure white rice grains floating on the surface like "cherry blossoms in full bloom" as the mash reaches its peak of maturation. The pure spring water from Okitama's mountains and high-quality rice are sublimated into a "gentle dry" taste by Nanbu Toji skills, avoiding any sharp harshness. Its flavor, where deep sweetness and clean crispness coexist, possesses a warmth like spring sunlight, delivering a gentle moving experience that never tires the palate.

Hakugin Zao is a Junmai Ginjo and Junmai brand that Arashiyama Shuzo is proud of, reminiscent of the majestic snow-covered landscapes of the Zao mountain range. A pale amber luster and a modest yet elegant aroma expand along with a pure mouthfeel like melted snow. Its quality, harmonizing deep subtle sweetness and a soft dry finish that tightens the aftertaste, embodies the delicate beauty reached after enduring Okitama's harsh winters, making it a supreme food-pairing sake that quietly enhances the dining table.

Taruhei is the flagship brand carrying the brewery's house name, conveying the essence of Junmai sake. Without using any brewer's alcohol, the traditional techniques that draw out the vitality of rice achieve a deep richness and mellow "Umakuchi" (savory flavor). Its profound and substantial drinkability, which never tires the palate, is proof of the "authentic Japanese sake" brewed over 300 years of history, a dignified cup that richly colors dining moments.

Yukimukae is Taruhei Shuzo's proud Junmai Namazake brand, announcing the arrival of harsh winter and the bliss of snowmelt. Because it is bottled without any pasteurization (hi-ire), you can enjoy the fresh aroma of living yeast and the vibrant flavor of freshly pressed sake. The quality, blending the refreshing clarity unique to the snow country Yamagata with the lush umami of rice from Junmai sake, is a seasonal gift that makes the heart feel dignified.

Sumiyoshi is a long-selling brand that Taruhei Shuzo is proud of, mastering a sharp and clear dry taste. While "Taruhei" is a mellow Umakuchi, "Sumiyoshi" aims for an exquisite coexistence of refreshing crispness and the delicate flavor unique to Junmai sake. The refined mouthfeel, leaving no off-flavors in the aftertaste, has consistently impressed connoisseurs for a long time as the perfect partner that enhances any dish.

Future4 is a unique project by a technical group of four young Toji (master brewers) in Aomori Prefecture. The project aims to improve the quality of each other's sake through "technical exchange" and "information sharing," promoting attractive sake and attracting new sake fans. Four breweries brew under unified conditions (using Hana-omoi rice, a 55% polishing ratio, Mahoroba Gin yeast, and non-filtered processing, etc.), with the only differences being the "brewery," "brewing water," and the "Toji," making it a special initiative that tests the skills of the master brewers. The Mahoroba series yeast produces a rich, banana-like aroma, resulting in a fruity sake. This project is unique in the industry, allowing consumers to compare sakes made under identical conditions side by side.

Fukubotan is the representative brand of Fukubotan Shuzo, carrying an auspicious name symbolizing happiness and wealth. It was brewed aiming for a glorious aroma and a dignified, noble taste like the peony, the king of flowers. Due to the brewery's closure in 2015, it has become a "phantom brand" difficult to obtain today, but its mellow mouthfeel and elegant aftertaste remain in memory as a masterpiece of Okitama sake that once charmed many people.

Wakanoi is the flagship brand representing the brewery, embodying the gentleness of the "super soft water" nurtured by the Iide mountain range. Through long-term low-temperature maturation in a "Yukimuro" (snow room), the umami of the rice is sublimated into a mellow, rounded maturity, featuring a transparent mouthfeel that glides down the throat. From traditional labels to the playful "Cat Label" series, the flavor—a fusion of natural power and human skill—promises a blissful moment that gently unwinds the drinker's heart.

Iidesan is the flagship Daiginjo of Wakanoi Shuzo, brewed with reverence for the sacred peak Mt. Iide. By polishing the finest Yamada Nishiki to 35% and letting it sleep for a full year in a "Yukimuro" (snow room) in a heavy snowfall area, the glorious aroma unique to Daiginjo harmonizes with a deep gentleness that feels like the pulse of life. The delicate finish brought by super soft water and the supreme maturation nurtured by snow country nature make this bottle an artistic masterpiece embodying the silence and abundance of a sanctuary.

Shuchu Rakko is a brand expressing the rich cultural and healthy aspects of Japanese sake, with the wish that "within sake, there is joy and health." Based on Goto Shuzoten's uncompromising philosophy of "all production being specific designation sake," it is characterized by meticulous design unique to small-batch production and a pure flavor that draws out the power of locally grown contract rice. Its gentle umami that seems to unwind the mind and body, along with a refreshing mouthfeel that adds color and wellness to daily life, is loved by a wide range of sake fans.

Salute Sae is a brand symbolizing Wada Shuzo's innovative challenge, fusing the Italian word for toast, "Salute," with the Japanese word "Sae" (clear/sharp). While inheriting the smoothness of traditional soft water brewing, it pursues a "piercing crispness and transparency" that resonates with modern sensibilities. This sake, where Eastern and Western aesthetics intersect, colors daily toasts more vividly and intellectually, opening up new horizons for Japanese sake that transcend traditional boundaries.

Yamabukiroku is a challenging brand of Asahikawa Shuzo born in 2001, with a consistent philosophy of "sake that chooses the drinker." Named after the family name "Asagi," it features a bright yellow (Yamabuki) glow intentionally left in the sake and a deep maturation sense from Kimoto brewing, radiating a unique presence as a connoisseur's food-pairing sake. Its complex and dynamic flavor, which draws out the power of Kaho-grown "Yamasake No. 4" to the limit, transcends existing sake frameworks and captivates advanced drinkers seeking new moving experiences.

Mitsudomoe is a new project where three breweries—Nishida Shuzoten (Aomori City), Miura Shuzo (Hirosaki City), and Hachinohe Shuzo (Hachinohe City)—exchange sake rice that they each use almost exclusively. They sell the resulting sake as sets, allowing consumers to compare the unique characteristics of each rice and brewery. The rice varieties used are "Kojo-nishiki," "Reimei," and "Houhai." These are traditional Aomori varieties that each brewery has continued to produce independently through contract farming with local farmers. There is a genealogical connection: "Houhai" was created by crossbreeding "Kojo-nishiki" and "Reimei." This unique initiative revitalizes traditional Aomori sake rice by sharing precious grains that are normally unavailable to other breweries, encouraging mutual growth and healthy competition. The sake is released as Junmai Ginjo, brewed using these exchanged rice varieties, and is sold in 3-bottle sets designed for comparative tasting.

Hitotoki is a conceptual sparkling sake brand proposed by Rokkasen that opens a new door for Japanese sake. Born to color the "precious moments spent with loved ones," it features delicate bubbles from secondary in-bottle fermentation and a gentle, transparent sweetness unique to low-alcohol types. Its flavor, which stylishly sublimates Japanese sake tradition, radiates a brilliance that makes youth, women, and people around the world sense the free and fun future of sake.

Hanachiyo is a brand with the wish to be a sake that remains brilliantly in people's memory, like a flower that blooms for thousands of years. As the name suggests, it features a glorious aroma reminiscent of a garden in full bloom and a gentle, light mouthfeel that is easy for women and sake beginners to enjoy. With solid techniques backed by tradition expressed more familiarly and modernly, its quality is like a "magic of happiness" that brightly colors casual daily moments.

Mogami no Yume is the representative brand of Sato Shuzoten, capturing the rich nature and people's passion of the Mogami region. Using pure regional water and locally grown rice, its flavor brewed by traditional handwork over 300 years is the very warmth of snow country. One sip reveals a brilliance like flowers blooming after a severe winter and a powerful umami rooted in the earth, making it a bottle like a "spiritual home" that connects regional dreams and hopes to tomorrow.