Brands

"Buna no Shizuku" is a Junmai sake brewed by Suishin Yamane Honten using the famous water "Buna no Megumi" which springs from the primeval beech forest at the foot of Mt. Takanosu. The brewing water is ultra-soft water with low mineral content, and fermentation proceeds gently, resulting in a mellow mouthfeel. When you put it in your mouth, a calm aroma spreads, and you can enjoy an exquisite balance of sweetness within the dryness. Elegant acidity and plump umami harmony, and it has a track record of winning the 1st Place Grand Prize in the Junmai Sake category at the Spring National Liquor Competition in the past. Please enjoy the refreshing taste created by the pure water nurtured by the beech forest.

"Sakura Fubuki" is a traditional brand that Kanemitsu Shuzo in Kurose-cho, Higashihiroshima City, has continued to brew since its founding. It is an evening drink that has been loved by the people of Kurose-cho for many years, characterized by a gentle and calm taste. Although "Kamo Kinshu" is currently attracting attention, this brand, which is rooted in the history of the brewery and the lives of the local people, continues to be carefully protected.

"Kamo Kinshu" is the flagship brand launched by Hideki Kanemitsu, the 5th generation brewer of Kanemitsu Shuzo. With the concept of "Fresh & Juicy," it is brewed through careful processes such as hand-filling and bottle pasteurization, and is characterized by a dynamic taste that intentionally retains the gas feeling of freshly pressed sake. When you put it in your mouth, the umami of rice and refreshing acidity spread along with a fizzy stimulation like light carbonation, and it is gaining nationwide popularity as a new type of sake that accompanies modern meals.

"Taketsuru" is a sake brewed by Taketsuru Shuzo, founded in 1733. It is the representative brand of a historic brewery that is also known as the birthplace of Masataka Taketsuru, the founder of Nikka Whisky. Taketsuru Shuzo was the first in Hiroshima Prefecture to revive the authentic Kimoto brewing style of Nada, and since 2016, all products have been converted to "Junmai sake" without added brewer's alcohol. Known for its rich and dry Junmai sake, it has made a name for itself as the pinnacle of Junmai sake that tastes great when warmed. Master brewer Tatsuya Ishikawa aims for "a mealtime sake that goes well with any dish, like 'rice' that doesn't choose the dish," and pursues sake brewing that maximizes the deliciousness of seafood produced by the climate of Takehara and makes food taste better without interfering with it.

"Ozasaya Taketsuru" is a series of unfiltered Junmai Genshu (undiluted sake) brewed by Taketsuru Shuzo using the traditional Kimoto style, claiming the brewery's store name "Ozasaya" as a special brand. Brewed using traditional "wooden buckets" since 2009, it most strongly expresses the technology and philosophy of Taketsuru Shuzo, which revived the authentic Kimoto brewing style of Nada in Hiroshima Prefecture for the first time. It is characterized by the powerful taste of concentrated rice umami unique to unfiltered Junmai Genshu, and the complex and deep acidity produced by Kimoto brewing. It is a brand that can be said to be the true value of Taketsuru Shuzo, which is evaluated as the pinnacle of Junmai sake that is delicious when warmed, and embodies the brewery's philosophy of "making food taste better," being a deep mealtime sake that accompanies any dish.

"Yoru no Teio" (Emperor of the Night) is a playful brand brewed by Fujii Shuzo based on the concept of "not being bound by preconceived notions." With the aim of conveying the joy of enjoying sake together without pretension, it achieves a deep flavor that goes well with any dish, along with a friendly name. Using Hattan Nishiki, a sake rice representing Hiroshima, it features a versatile sake quality that can be enjoyed at various temperatures from cold sake to warmed sake. Based on traditional sake brewing techniques, this brand embodies Fujii Shuzo's new challenge, brewed with flexible ideas that accompany the modern dining table.

"Hoju" is a sake brewed by Fujii Shuzo, and the origin of its name is extremely auspicious. It was named after the newspaper headline "Hoju, Hoju, Hoju..." (Treasure Longevity) was repeatedly published when Emperor Taisho (then Crown Prince) was born. It is a series that has been loved locally in Takehara, and has a history of walking together with the local food culture for many years. With a friendly taste and reliable quality, it has become established as a local sake that colors the daily dining table. It is popular as a sake that accompanies people's lives, such as at celebratory seats and daily evening drinks.

"Ryusei" is the finest brand brewed by Fujii Shuzo, founded in 1863, and has a glorious history of receiving the highest award at the first National New Sake Appraising and Deliberating Fair in 1907. Brewed in Takehara City facing the Seto Inland Sea, the brewery's dedication is maintained through limited distribution to specialty stores. Placing importance on sake brewing that enhances the individuality of food, it is characterized by a sophisticated taste that harmonizes refreshing acidity, umami, and a sharp aftertaste. While protecting tradition, it continues to evolve with the times, and as a famous supporting actor accompanying meals, it is a brand that brings out the deliciousness of all kinds of dishes.

"Seikyo" is the representative brand of Nakao Jozo, founded in 1871, and was named after the founder's spirit of "likening the expression of sake poured into a cup to a mirror, looking into it, and brewing sake with a sincere heart." Brewed using the brewery's unique "high-temperature saccharification yeast starter method," it is characterized by a clean sharpness and a light taste that you will never tire of drinking. It is a classic evening drink that has been loved by the people of Hiroshima Prefecture for many years, and is popular as a mealtime sake that accompanies any dish.

"Maboroshi" (Phantom) is a series centered on Junmai Daiginjo using the uniquely discovered "Apple Yeast," which Nakao Jozo is proud of. It is also known for being honored as the purveyor of New Year's sake for the Imperial Household in 1948. Its greatest feature is the refreshing and fruity aroma produced by yeast collected from apple peels, and its mellow taste. The name "Maboroshi" comes from the fact that it was once treated as a limited product that was never let out of the gate, and even now, it continues to fascinate many sake fans due to its high quality and distinctiveness.

"Hiba Bijin" is a sake with a clean taste nurtured by the cool climate and pure water of northern Hiroshima Prefecture. Shobara City, where the brewery is located, is situated in the center of the Chugoku Mountains, and the severe cold of winter creates the perfect environment for sake brewing. They are particular about cultivating sake rice in their own fields, and it is brewed with clear brewing water pumped up from 50 meters underground. The "Kowai (Strong)" taste, where you can feel the firm umami and richness of rice within a clean mouthfeel, continues to be loved as an authentic local sake rooted in the local food culture.

"Hakuran" has been the representative brand since the brewery's founding, characterized by the refreshing sensation brought about by natural carbonation from yeast. It has the perfect quality for a mealtime sake and complements any dish. Normally harmonizing the rich flavor of Junmai sake with the delicate aroma and fine taste of Ginjo brewing, its appeal lies in its fresh and mellow mouthfeel. It has the depth to be enjoyed at a wide range of temperatures, crisp when cold and full-bodied when hot, and continues to be loved as an indispensable local sake for Miyoshi's food culture.

"Hototogisu" is a sake brewed by Hongo Shuzo in Hongo Minami, Mihara City. The brand name comes from the bird "Hototogisu" (Lesser Cuckoo), which has played an important role in Japanese literature and poetry since ancient times. It is characterized by a delicate and profound taste that reflects the elegance and emotion held by its name. Nurtured by the nature and tradition of local Mihara, this sake is loved as a masterpiece that gives peace and emotion, quietly resonating in the heart of the drinker.

"Kikubotan" is a brand that was produced by Kikubotan Shuzo in Kochi-cho, Higashihiroshima City until 2005. It was also known by names such as "Kikubotan Shizenshu." Its taste, loved by the locals, continues to be talked about as a "phantom sake" even after the closure. It was appreciated as a precious experience when it could be tasted at some stores in the past, and now it has become an important existence that conveys the history of local sake brewing.

The "Fukucho Satake Series" is an innovative sake series created in collaboration with the rice milling machine manufacturer "Satake," using revolutionary milling technology. It employs the world's most advanced technologies: "Henpei Seimai" (Flat Milling), which polishes rice thin and flat, and "Genkei Seimai" (Original Shape Milling), which polishes rice while maintaining its original brown rice shape. These methods efficiently remove proteins that cause off-flavors, achieving a clear taste while retaining the original umami of the rice. Fusing the latest technology with traditional soft water brewing methods, this series is highly acclaimed in domestic and international contests and pioneers new possibilities for sake.

"Fukucho" is the flagship brand of Imada Sake Brewery, born from the climate of Akitsu, the birthplace of Ginjo sake, and an innovative spirit. It is characterized by a complex yet crisp taste that maximizes the individuality of the unique sake rice "Hattanso." Brewed with the delicate sensibility unique to a female master brewer, it combines an elegant aroma that is not too flashy with a gentle umami that accompanies meals. It pairs perfectly with Seto Inland Sea seafood, especially oysters and white fish, and has gained strong support from sommeliers and chefs around the world.

"Otafuku" is the representative brand of Tsuka Shuzo, which has continued since 1848 in Akitsu, the birthplace of Hiroshima Ginjo sake. It is also known as a historical brand that won first place in the first National Sake Appraisal in the Meiji era, proving the superiority of the soft water brewing method. While protecting the taste of the good old days, it features the warmth unique to handcrafted sake and a smooth mouthfeel due to soft water brewing. Having revived from the torrential rain disaster, it is brewed with even more thoughts for the region, and is a bottle that makes you feel the history and pride of Akitsu.

"Kansaiichi" is another brand brewed by Tsuka Shuzo, inheriting the tradition since its founding. Along with "Otafuku," it has been loved by the people of local Akitsu as a daily evening drink for a long time. Currently, the name can mainly be seen in Futsushu (ordinary sake), but its taste breathes the history of Akitsu, the birthplace of soft water brewing, and the careful handiwork of the brewers. Its unadorned, simple umami and crispness that you never tire of drinking continue to radiate charm as a local sake that accompanies the daily dining table.

"Hakuko" is the representative brand of Morikawa Shuzo, brewed using ultra-soft water from Mt. Noro. Derived from "White Large Bird (Otori)," it embodies the wish to be elegant like a large bird dancing in the sky and to make those who drink it happy. Its greatest feature is a mellow and savory taste aimed at being the ultimate food sake. The softness unique to soft water brewing and the crispness that shines with the skill of the Hiroshima Toji coexist, boasting a high quality of sake that you never get tired of drinking. It is a gentle sake that permeates the heart, filled with the thoughts of Toji Motoharu Morikawa, "I want you to relax and feel warm."

"Motoharu" is a limited edition brand named after Motoharu Morikawa, the Toji of Morikawa Shuzo, and can be said to be the crystallization of passion and skill. Brewed with the determination to carry his own name, it aims for the best result of that year. While based on the traditional soft water brewing method, it reflects the Toji's unique sensibility and challenge, allowing you to enjoy a personality and depth different from Hakuko. As a sake where you can see the face of the maker, it is a special bottle that attracts attention among sake enthusiasts.