Brands

"Hanayoi" is a brand that embodies the unique terroir created by the severe cold and medium hard water of Shobara. By adopting the traditional "hanging squeeze" method and collecting the drops that drip naturally only by the weight of the moromi (mash), it achieves a rich flavor of rice and a clear taste without off-flavors. In particular, the Junmai active sake "Dob" is known as a pioneer of sparkling sake and has a strong fan base. It is characterized by a crisp and powerful taste that draws a line from the soft water brewing that is mainstream in Hiroshima, and the high quality of sake that can withstand long-term aging.

"Ainomai" is one of the Junmai sake brands brewed by Yamaoka Shuzo using contract-grown rice. Aiming for sake brewing that nestles close to the local food culture, it is finished with a taste where you can firmly feel the umami of rice. It is a versatile type that is good chilled or warmed, enriching daily meals. It is a simple yet core bottle where the brewery's philosophy of "Local sake is culture" lives.

"Zuikan" is the representative brand of Yamaoka Shuzo, a particular sake using sake rice cultivated as their own preserved rice, including the phantom sake rice "Kame no O." The sake nurtured by the medium soft spring water "Arita Shimizu" flowing from the mountains and the climate of the plateau with temperature differences combines mellow umami and a crisp aftertaste. It has received extremely high praise not only as cold sake but also as warm sake, such as winning the Gold Prize at the "National Kan Sake Contest." It has a high degree of perfection as a "food sake" that does not interfere with the meal but rather enhances it, and is a masterpiece that becomes deeper in taste as you drink it.

"Kannara Ore ni Makasero" (Leave it to me if it's hot sake) is, as the name suggests, a unique brand specialized for warm sake. Designed to show its true value when warmed, the umami of the rice expands and the acidity harmonizes mellowly as the temperature rises. The appeal is that you can enjoy changes in taste depending on the temperature range, from lukewarm to hot. It is a bottle with outstanding impact, filled with Yamaoka Shuzo's confidence in warm sake and playfulness.

"Fukuroku" is a sake brand produced by Fukuroku Shuzo in Kisa-cho, Miyoshi City. It is characterized by a friendly taste that nestles close to the local dining table while protecting the traditional manufacturing method that has continued since its founding. The name also contains the wish "May good fortune come to those who drink it," and it is deeply rooted as a local taste indispensable for celebration seats and daily evening drinks.

"Kikubunmei" is the representative brand of Kitamura Jozojo, named by combining "Chrysanthemum (Kiku)," the crest of the Imperial Family, and "Civilization (Bunmei)" of civilization and enlightenment. By brewing using hard water from the Taishaku Karst Plateau, it is finished in "savory dry" where a crisp drinking mouth and rich umami coexist, distinguishing it from "soft water / sweet" which is a characteristic of Hiroshima sake. You can enjoy it cold or warm, and it maximizes its potential especially when combined with meals with rich flavors such as meat dishes.

"Chogun" is the representative brand of Ikuma Shuzo, named with the wish to stand out from the crowd. Brewed with ultra-hard water with a hardness of 100, which is rare in Hiroshima Prefecture, it is characterized by refreshing sharpness and solid umami. Born in the early Showa period, this brand is a historic sake also known as the sacred sake of Hiroshima Toshogu Shrine and the offering sake of the Tokugawa head family. It can be enjoyed widely from cold to warm, and demonstrates its true value especially when combined with strongly flavored dishes such as meat dishes.

"Miwa Sakura" is the representative brand of Miwa Sakura Shuzo, nurtured by the nature and climate of Miwa-cho, Miyoshi City. Using 100% Miyoshi-grown rice polished in-house and making firm koji, it is finished as "savory" sake that maximizes the original umami of rice. The taste with a sense of security that does not change whenever you drink it, without being influenced by trends, continues to be loved not only by locals but also by many fans. It is a bottle where you can enjoy its mellow aroma and taste whether cold or warm.

"Horai Tsuru" is a one-of-a-kind brand brewed by the sixth-generation brewery owner, Mr. Jun Hara, in Japan's first basement brewery in an apartment building. The brand name was derived from the fact that Mt. Misen in Miyajima seen on a sunny day looked just like "Mt. Penglai (Horai-san)," known for the legend of perpetual youth and longevity. By underground brewing where thorough temperature control is possible, stable sake brewing is realized throughout the year. It is characterized by the freshness of freshly squeezed sake and a taste that you can drink smoothly without getting tired of drinking even if it has a strong taste, and it is a bottle that makes you feel the reliable technique and commitment of the maker.

"Asa Izumi" is a hidden masterpiece of Hiroshima planned by Asa Shuzo and produced by contract brewing. It is a rare sake with little general distribution, and its attraction is its refreshing drinkability and the refreshing and mellow aroma that spreads in the mouth. Its taste without peculiarities is easy to match with any meal from fish dishes to meat dishes, and is also ideal for daily evening drinks. It is a bottle that combines rarity, also called "phantom sake," and reliable taste.

"Hishi Masamune" is the representative brand of Kubota Shuzo, brewed by long-term low-temperature fermentation using underground water from the Ota River and sake rice grown in Hiroshima Prefecture. The symbol mark of "Pine and Diamond (Hishi)," which became the origin of the name, was created by the world-famous woodblock artist Shiko Munakata. Its taste is characterized by gorgeous and mellow Ginjo aroma, mellow mouthfeel, and good aftertaste. In particular, "Super Dry Junmai Sake" is highly rated as a sake during meals because the umami of rice is firmly felt even though it is dry. It is a bottle that makes you feel the climate of Hiroshima, combining history, tradition, and artistry.

"Jinshichi" is a brand symbolizing the tradition and history of Kyokuhou Shuzo. Brewed carefully using traditional techniques handed down to the brewery, it is characterized by a taste that carefully brings out the original umami of rice. It is loved by long-time sake fans for its sharpness that you never get tired of drinking and its calm aroma that makes you feel nostalgic somewhere.

"Urin" is an innovative brand by the 7th generation brewery owner, Mr. Yohei Hamamura, named after the word meaning "sun." With the concept of "sake you want to drink in a sunny spot," it aims for sake that accompanies a bright and relaxed mood. The biggest features are the aroma like fresh fruit and refreshing acidity. While having juicy umami reminiscent of melon and white peach, the aftertaste is light and sharp, and it goes well with cheese and Western food lined up on modern dining tables. Based on traditional techniques, "Urin," which incorporates new sensibilities, is a next-generation masterpiece that makes you feel the new possibilities of sake.

"Kyokuhou" is the representative brand inheriting the traditions of Kyokuhou Shuzo since its founding. Using sake rice grown in Hiroshima Prefecture and underground water from the Ota River, it is carefully brewed with the skills of Hiroshima Toji. It is characterized by a firm feeling of the umami of rice, while the aftertaste is refreshing and sharp. It can be enjoyed in a wide range of temperatures from cold sake to hot sake, and is an ideal bottle as a sake during meals to enjoy with daily meals.

"Oigame" is the representative brand of Ono Shuzo, which has a history of over 300 years. Aiming for "sake like rice that tastes better the more you chew," the umami of rice is brought out to the maximum by firm fermentation. It also has a reputation as aged sake, and the mellow body that deepens over time and the calm aroma are exquisite. Not only as cold sake, but by heating it, the umami expands further, demonstrating its true value as a sake during meals.

This brewery is closed

"Asahikari" is a carefully selected "Doburoku" brand brewed by the revived Fukumitsu Shuzo. Inheriting the name of the former sake brand, it uses local Oasa sake rice "Koi-momiji." You can enjoy the refreshing fizzy effervescence caused by secondary fermentation in the bottle and the fresh flavor. Unlike the sweet image of general Doburoku, the biggest feature is that it is designed to be "dry" so that it can be enjoyed with meals. It is a new Doburoku for adults in which the umami of rice and sharp acidity are harmonized.