Brands

"Inatahime" is the flagship brand of Inata Honten, derived from Princess Inada, the Izumo beauty appearing in the myth "Yamata no Orochi." Named after Princess Inada who was tied with Susanoo-no-Mikoto, wishes as "sake that connects good matches" are put into it. Using Tottori's unique sake rice "Goriki" revived for the first time in about 40 years, it brought out unique acidity, richness, and gorgeous scent. It is a cup where you can feel the story, woven by the romance of myth and the passion for revived rice.

"Takaisami" is, as the name suggests, a flagship brand of Otani Shuzo that pursues a brave and powerful taste like a hawk. It features a sharp dryness that is also called "men's sake" by drinkers. Sake brewed by traditional techniques using Tottori Prefecture's unique Goriki rice, etc., has an exquisite balance of acid and amino acids. It is good to drink it refreshingly as cold sake, or to enjoy the fluffy umami by warming it. It is a reliable food sake that tastes deeper as you drink it and accepts the fat and strong seasoning of dishes.

"Houken" is a brand renowned as the "ultimate food sake" representing Hiroshima. As proven by numerous awards at SAKE COMPETITION, it has a reputation for Junmai sake brewing, and while having the softness peculiar to Hiroshima's soft water, the aftertaste that cuts sharply is attractive. "Retro Label" and others have a classic yet sophisticated taste, and are loved as excellent supporting actors that enhance meals regardless of the drinker.

"Junpei" is one of the flagship brands of Nishioka Shuzoten, and is a Junmai Ginjo sake pursuing compatibility with fish dishes. The name is said to be derived from a real person or the brewing brewery's old trade name. A well-balanced taste where moderate ginjo aroma, rice umami, and sharpness become a trinity. It has excellent compatibility with Seared Bonito (Katsuo no Tataki) in particular, boasting a high degree of perfection as a food sake.

Sakamizuki is a flagship Ginjo brand named after a beautiful ancient word for "banquet" found in the Manyoshu. It pursues a brilliant and transparent taste perfect for occasions where people gather and share joy. The delicate resonance woven from 100% local Koriyama materials and the "Oido no Shimizu" spring water elegantly sets the stage for special moments.

Naming after the brewer’s ambition that "it is worth a fortune (Senryo) in a single drop," this is the flagship brand of Akita-ken Hakko Kogyo. Each drop is brewed with utmost care, boasting a quality recognized by numerous awards in competitions across the Tohoku region. It features a harmonious, deep richness that highlights the rice's umami, earning long-standing trust and popularity as a representative Akita sake.

Wataya is a new brand launched by Kanenoi Shuzo in 1996 (Heisei 8), with the concept of "Shokuchushu" (sake that mediates food). In an era when the concept of "Shokuchushu" (sake accompanying meals) had not yet taken root in the sake industry, they proceeded with sake brewing with a focus on matching with meals. They pursue a clean sake with slightly high acidity and sweetness derived from rice that harmonizes with dishes using dashi stock. With Awa Yamada Nishiki as the pillar, they purchase the best rice from various places such as Okayama Omachi, Hiroshima Hattan, and Nagano Miyama Nishiki from contract farmers, and also purchase Miyagi's sake rice from excellent local farmers. It is by no means a flashy type with an impact on the first sip, but Wataya's goodness lies in its pleasant gentleness that remains in your memory somewhere. It has excellent compatibility with Japanese food, especially with dishes with effective dashi and delicate seasoning, and the comfort of advancing the cup with the meal is attractive.

"Metoba no Izumi" is a brand bearing the name of the spring water used for brewing by Yoikana Shuzo, which was also selected as one of the 100 best waters. It is characterized by a transparent and soft mouthfeel and a refreshing throat finish, as if expressing the goodness of the water as it is. It is local sake that blends into the daily life of Matsumoto, accompanying any dish and never getting tired of drinking.

Matsunoi is the signature brand symbolizing the brewery, nurtured by Tokamachi's rich nature and pure water sources. Its greatest feature is a balanced flavor where rice umami spreads richly while faithfully maintaining the 'Tanrei Karakuchi' identity of Niigata sake. Brewed through Tokamachi's severe winter, this sake has a sharp clean finish combined with a gentle mouthfeel where the warm sincerity of the brewers can be felt. It pairs extremely well with regional local cuisine such as the famous 'Hegi Soba,' and is a brand of trust and tradition that has stayed deeply close to and walked together with the lives of local people.

"Umenoyado" is a historic brand representing Umenoyado Sake Brewery. The elegant name "Inn of Plum" comes from an old plum tree about 300 years old in the brewery's garden and the sight of bush warblers flying in and singing happily on its branches. Characterized by a mellow aroma and mild taste, it is brewed while protecting the tradition of handmade sake. It has been loved for a long time as local sake of Nara and is synonymous with high-quality sake.

"Naozane" is the brand symbolizing the only brewery in Kumagaya, Gonda Shuzo. Bearing the name of the regional hero Lord Naozane Kumagaya, it is carefully brewed by local brewers through the traditional "Funakake" pressing. It features a flavor where pure rice umami, powersuiting the commander's name, and gentle aftertaste are harmonized. An authentic local sake overflowing with regional love, where Kumagaya's history and craftsmen's souls resonate.

Aumont is a flagship brand of Aumont Shuzo that is proud to be global, also adopted as the new company name. Its design was born inspired by the European royal emblems and wine farm landscapes that the 4th generation head saw during his study in Germany in his young days. As per the original concept, it contains the ambition of conveying 'regal style' all over the world through food culture. While maintaining Niigata's traditional sharpness, it is characterized by a sake quality where fruity aroma reminiscent of wine and elegant, fresh sweetness are harmonized. As told by the history of producing Japan's first female brewer, it aims for a taste loved beyond gender and borders, being an elegant sake that flavors meals widely from daily dining tables to special day dinners.

The name "Suigei" derives from Yamauchi Toyoshige (Yodo), the 15th lord of the Tosa Domain and an incomparable sake lover, who called himself "Geikai Suikou" (The Drunken Lord of the Sea of Whales). Known as a representative "Tanrei Karakuchi" (light and dry) sake of Tosa in the southern country, it features a mild aroma and a crisp finish, but overall it is classified as "Nojun Karakuchi" (rich and dry) possessing both aroma and umami. It is a Junmai sake that combines the umami of rice with a crisp aftertaste; while the aroma is modest, Suigei's unique acidity gives breadth and sharpness to the taste. It has a sturdy body typical of Tosa sake and achieves a refreshing mouthfeel thanks to the effect of fine acidity. Based on "Hojun Karakuchi" (mellow and dry), it offers a rich variety. Because of its firm umami and acidity, it is perfect as a food sake that enhances the deliciousness of various cuisines, not only Japanese but also Italian and French. It goes exceptionally well with dishes using soy sauce and fatty fish dishes, such as Katsuo no Tataki (seared bonito), a specialty of Kochi, where Suigei's acidity cuts through the fat and amplifies the umami in the mouth.

Uyo Kinran is the flagship brand of Kinran Shuzo, embodying the ultimate wish for sake to be "as beautiful and brilliantly blooming as brocade." With a strict focus on Junmai-style production, it features a well-balanced and refined flavor profile created by Takahata's sharp temperature fluctuations and pure water. This trusted brand, loved locally for generations, honestly expresses the rice umami nurtured by Okitama's nature, adding a touch of elegance to daily meals.

"Tengumai" is a supreme brand that Ishikawa prides itself on globally, named after a legend that 'Tengu (mountain goblins) danced with joy in a silent forest, intoxicated by the deliciousness of this sake.' Its most prominent features include a rich rice umami, lively acidity—representing the summit of Yamahai brewing—and a beautiful amber color born of aging. Harmonizing power and sophistication at a high level, its flavor pairs exceptionally well with fatty fish and meat dishes, earning high praise from top chefs worldwide.

"Gizaemon" is a flagship brand representing the brewery, bearing the name of the founder of Wakaebisu Shuzo, Gigzaemon Shigeto. Inheriting the founder's thought of "Delicious sake to more people," it is brewed imagining the smiles of drinkers. The refreshing aroma and clear taste go perfectly with food. Various limited sake appear every season, and it has the charm of not boring fans.

"Chuai" is the flagship brand of Tomikawa Shuzo, brewed with "loyalty" (Chu) and "affection" (Ai), as its name suggests. It features a delicate and soft mouthfeel unique to the touch of a female Toji. It is carefully brewed using strictly selected high-quality sake rice and underflow water from the Shojinzawa spring. The Junmai Ginjo class sake, in particular, is charming with its fruity, gorgeous aroma and transparent sweetness. Combining a gentleness that snuggles up to the drinker's heart with a core of strength, it is a heartwarming food-pairing sake that goes excellently with meals.

"Kuromatsu Hakusen" is a traditional brand of Hakusen Shuzo that has been loved for a long time since the start of production in 1899 (Meiji 32). After temporarily being named "Hanamikura," it is loved again under this name. Brewed with the clear water of Kawabe-cho and the skills of masters inherited from the Edo period, the sake is characterized by a deep taste you never get tired of. It is a comforting local sake essential for local dining tables.

"Mie no Kanbai" is the flagship brand of Maruhiko Shuzo, born in Showa 59 (1984). The name "Kanbai" (Winter Plum) derives from the dignified appearance of plum blossoms blooming ahead of other flowers in the bitter cold of winter, imbued with the wish to brighten the hearts of drinkers. Carefully brewed through low-temperature long-term fermentation, it is characterized by a plump aroma, smooth throat feel, and good aftertaste. Delicious chilled or warmed, it is widely loved both inside and outside the prefecture as a food-pairing sake that enhances the taste of cuisine.

Chiyokotobuki, the flagship brand registered in 1952, embodies the brewery's wish for "blessings that continue for a thousand generations (Chiyo)." Crafted strictly with 100% Yamagata rice and Mt. Gassan's pure spring water, it represents the very core of the brewery's philosophy of local authenticity. For over 70 years, this brand has captured hearts by delivering a refined balance and the honest expression of Yamagata's terroir with a clean finish.

Suzunoi is the flagship traditional brand bearing the brewery's name. With "longevity (ju)" doubled in its name, it is an essential local sake for regional celebrations and festivities, deeply loved by the community.

Hiryu is one of the brands brewed by Niizawa Sake Brewery, characterized by a taste that combines strength and delicacy.

Meoto Sakura is a brilliant brand suitable for celebratory occasions, overlapping the bond of a couple with the beauty of cherry blossoms. The soft mouthfeel from Fune-shibori and the deep harmony produced by maturation produce a moment of peaceful happiness.