Brands

Renge no Mai is a brand brewed by Yoikigen, a sake with an elegant name evoking Chinese milk vetch blossoms dancing in the spring breeze across paddy fields. It is cherished as a brand symbolizing the rich pastoral landscape of Soja City and the rice-based brewing nurtured by that land. Yoikigen also pursues innovative brewing using wild yeast from fruits, and this technique is reflected in Renge no Mai. Characterized by a gentle aroma and soft flavor, it is a sake that evokes the feeling of spring.

Yoikigen is the flagship brand of the Yoikigen brewery, a sake bearing the cheerful name meaning "good mood, good spirits." With a history of being renamed from "Furoku Masamune" by the second-generation owner, it has been beloved in Soja City since its founding in 1907. Brewed with Okayama-grown Omachi and Akebono rice, using water drawn from a 30-meter deep well tapping the underground flow of the Takahashi River. Through small-batch brewing (total rice under 500 kg) with meticulous mash management and hand-processed ingredients, the sake features a food-friendly flavor that does not overpower with rice umami. The ginjo offers an aromatic bouquet and well-balanced palate, enjoyed widely from everyday dining to banquets.

Hekiten is a junmai sake brewed by Yoikigen, a brand expressing the refreshing taste of a clear, azure sky. Made with 100% Okayama-grown Omachi rice and carefully brewed in small batches (total rice under 500 kg). Designed as a food-accompanying sake that lets the cuisine take center stage without overpowering with rice umami. Using underground water from the Takahashi River and processing all ingredients by hand, it achieves a delicate, well-balanced flavor. Yoikigen also pursues innovative brewing using wild yeast from fruits, and the brewery's technique of fusing tradition with innovation is reflected in Hekiten.

Jagata is a sake brewed by Sanko Masamune in Tessai-chō, Niimi City, bearing a distinctive brand name derived from the local place name "Jagata." One of the major brands alongside Sanko Masamune and Katsumasa, it is brewed in the deep natural environment of the Chūgoku Mountains. Leveraging the pure water and cool climate of Niimi City, the sake is crafted into a clean, refreshing flavor. As a locally beloved brand, it is a sake that complements the food culture of this mountainous region.

Sanko Koun is a brand brewed by Sanko Masamune, bearing a poetic name that expresses "Sanko" (the three lights of sun, moon, and stars) and light streaming through the clouds. Brewed in the natural environment of the Chūgoku Mountains in Tessai-chō, Niimi City, leveraging the pure water and cool climate. Positioned within the Sanko Masamune brand lineup as a sake aspiring to a distinguished, refined flavor. Characterized by a crisp, clear taste nurtured by the pristine air and water of the Chūgoku Mountains.

Sanko Tenpu is a special brand brewed by Sanko Masamune, a sake crowned with "Tenpu," meaning heaven-bestowed talent and blessings. As an unfiltered, unpasteurized genshu distributed mainly to select retailers, it features a fresh flavor that lets you taste the pure umami of rice. Brewed using the pure water of the Chūgoku Mountains in Tessai-chō, Niimi City, with meticulous craftsmanship. Alongside "Katsumasa"—named after the gifted toji Katsumasa Takagaki (Bitchū Toji)—it is a brand that demonstrates the high technical skill of Sanko Masamune.

Sanko Masamune is the flagship brand of Sanko Masamune Co., Ltd., founded in 1913, with a name combining "Sanko" (three lights of sun, moon, and stars) and "Masamune" (authentic sake). The founder, Jugoro Miyata, has an "American Dream" story—after going to America and succeeding in strawberry farming, he returned to Japan to start a sake brewing business. The strawberry trademark traces back to this history. Leveraging the pure water and cool climate of the Chūgoku Mountains in Tessai-chō, Niimi City, the brewery continues to uphold traditional brewing methods. Characterized by a clean palate balanced with rice umami, it is the taste of a venerable brewery that has continued community-rooted brewing for over a century.

Katsumasa is a brand brewed by Sanko Masamune, a sake named after the retired Bitchū toji (master brewer) Katsumasa Takagaki. Distributed mainly to select retailers as an unfiltered, unpasteurized genshu, it is positioned as a special brand expressing the toji's technique and passion. Using the pure water of the Chūgoku Mountains in Tessai-chō, Niimi City, it features the fresh, powerful flavor unique to unfiltered nama genshu. While preserving the traditional techniques of the Bitchū toji, this brand is the crystallization of Sanko Masamune's skill, drawing out the maximum umami from rice.

"Kamimaneki" is a local sake brand that was once brewed by Tanaka Shuzo. Benefiting from the rich nature of Jinsekikogen, the lineup included carefully brewed Junmai Ginjo Genshu. Although it is no longer produced with the closing of the brewery, it is a brand that once colored the evening drinks and celebrations of local people.

"Shinrai" is the flagship brand of Miwa Shuzo, brewed at the highest elevation in Hiroshima Prefecture. The name derives from a miraculous event where the brewery was struck by lightning but remained unharmed, and from the location name "Jinseki" (God's Stone). It embodies the wish that customers drink with "trust" (Shinrai). Using a unique method of differentiating between soft and medium-hard water, and Hiroshima's traditional soft water brewing method, it is a sake for meals that draws out the umami of rice. Traditional Kimoto brewing was also revived in 2018.

"Jinsekikogen" is a special Kimoto Junmai sake brewed by Miwa Shuzo to embody the terroir of Jinsekikogen Town, just as the name suggests. It is brewed using the traditional "Kimoto styling" without adding any artificial yeast, using the rare sake rice "Hattan Nishiki No. 2" grown by local farmers. Thanks to the cool climate at an altitude of about 500m and the technique of using two types of brewing water, it has a taste unique to this land where elegant acidity, refreshing feeling, and solid strength coexist.

"Minotsuru" is the flagship brand of Minotsuru Shuzo, continuing since 1868 in the ancient town of Kannabe. It was named after "Mino-mura," the former name of the brewery's location. It is brewed with careful craftsmanship using underground water from the Oda River and carefully selected sake rice. With a wide lineup from Daiginjo to regular sake, its quality is highly evaluated, including gold prizes at the National New Sake Appraising and Deliberating Fair. It is a local Hiroshima sake where the reliable skills of a historic brewery shine.

"Tenpoichi" is a brand named with the passionate wish to "become the only treasure of heaven and earth." Brewed with the super-soft "Ancient Water" pumped from 200 meters underground, it aims to be the "ultimate food sake" that enhances the flavor of cuisine. Prioritizing compatibility with ingredients such as Setouchi seafood, it features a taste where umami, sharpness, and soft acidity harmonize despite being dry. It is a bottle that tastes better the more you drink and richly colors your mealtime.

"Shinzan" is a sake brewed by Takahashi Shuzo in Kamo-cho, Fukuyama City. Although detailed information is not much talked about, it is a brand that has been loved for many years in Fukuyama. Its name, reminiscent of a quiet mountain village, foreshadows a modest yet core taste, and it is familiar as a local sake that accompanies regional dining tables.

"Kanshu Shinzan" is one of the "Shinzan" series developed by Takahashi Shuzo. As the name "Recommending Sake" (Kanshu) implies, it is a bottle that adds grace to conversations with close friends and banquets. Reflecting the honest brewing rooted in the climate of Fukuyama common to the Shinzan series, it is considered to feature a flavor that you never get tired of drinking.

"Jurei Onomichi" is a local sake from the only brewery in Onomichi, Yoshigen Shuzo, founded in 1854. The name of the sake "Jurei" is an auspicious brand that came to be used to celebrate longevity, inspired by the long life of the head of the family after the war. It is a balanced, slightly sweet sake with a good throat feel that moderately mixes softness and mellowness. It is good warmed and also good chilled, featuring a savory sake quality typical of Hiroshima sake, and goes perfectly with Setouchi seafood dishes. Currently, it continues its business through consignment brewing, protecting the history of local sake brewing as the only brewery in Onomichi.

"Murakami Suigun" is a sake themed on the roughness and great romance of the Murakami Suigun who were active based in Innoshima in the Seto Inland Sea. It is named after the history and legends of the Murakami Suigun (pirates) who sailed around the Seto Inland Sea based in Innoshima, projecting their brave spirit onto the sake quality. While having the depth to match any cuisine, Japanese, Western, or Chinese, it also combines the strength to enhance rich-tasting dishes. It goes perfectly with Setouchi seafood, and is a brand that fuses the bravery of the Murakami Suigun sailing the open seas with the climate of Setouchi.

"Suigun" is one of the brands developed by Hamaoka Shuzo as part of the "Murakami Suigun" series. As the name suggests, it expresses the strength and romance of the Murakami Suigun who once ruled the Seto Inland Sea. Featuring a solid taste and good sharpness, it is loved by locals as an approachable local sake that can be enjoyed at daily dining tables.

"Honinbo" is a brand that was produced by Binan Shuzo, which was formerly located in Innoshima, Onomichi City. Named after the "Honinbo" school of Go, it is presumed to have been named to honor Honinbo Shusaku, a native of Innoshima. Following the closure of the brewery in 2013, it has become a "phantom sake" that is no longer produced.

"Suishin" is a sake brewed by Suishin Yamane Honten, founded in 1860. It was named "Yoigokoro" in the mid-Meiji period and later became popularly known as "Suishin." It is famous as the sake that the master of Japanese painting, Yokoyama Taikan, loved to drink all his life, and its refined taste has been loved by many cultural figures. It uses ultra-soft water with a hardness of 14 for brewing water and is brewed using Hiroshima's traditional soft water brewing method. It features a fine and soft mouthfeel unique to soft water and an exquisite balance where you can feel a faint sweetness even though it is dry.