Brands

Takarabune is the representative brand of Nakamura Sake Brewing, and 'Shirouo fishing' with a four-armed scoop net, which is also a poetic charm of Hagi, is actively carried out, and fishing reaches its peak around the time the new sake is ready. The name 'Takarabune' is filled with the feeling of wishing for happiness and prosperity, thinking of the scene where people celebrate and rejoice at the ships that returned with a large catch of Shirouo. In recent years, while sweet sake is increasing, Nakamura Sake Brewing's 'Takarabune' is dry, uses sake brewing suitable rice Gohyakumangoku, is slightly dry and has a refreshing throat feel, is very easy to drink, and is recommended for evening drinks. It is a sake that goes very well with Hagi fish and Kamaboko. It has won the gold prize three times in the National New Sake Appraisal in the years of the Olympics in H8, H12, and H16, and its high quality is evaluated. Brewed in a brewery located right next to the 'Ubakura Canal' built by Lord Takachika Mori, the 13th head of the Choshu Mori domain, it is a sake that reflects the history and climate of Hagi.

Hagi Kiko is one of the brands brewed by Ichimaru Sake Brewing, and has a name that symbolizes the history and culture of Hagi. It is characterized by sake brewing that takes advantage of the climate of the castle town of Hagi, and is popular as a sake rooted in the community.

Hagi Roman is one of the brands brewed by Ichimaru Sake Brewing, and has a name that symbolizes the history and culture of Hagi. It is characterized by sake brewing that takes advantage of the climate of the castle town of Hagi, and is popular as a sake rooted in the community.

Ichimaru Masamune is the representative brand of Ichimaru Sake Brewing, brewed in a brewery located in Hagi City. It is popular among the people of Hagi as a sake that reflects the philosophy of sake brewing rooted in the community.

Choyo Fukumusume is the representative brand of Iwasaki Sake Brewing, named with the wish that children would grow up to be lucky and good children, following the consecutive births of daughters in the Iwasaki family at the time of its founding. They try to make sake that has a little sweetness and allows you to feel the deliciousness of rice. It is characterized by small-quantity production where very few bottles, about 600 to 700, can be made from one tank, brewed under thorough quality control with 'small preparation total rice 630 kg'. Using sake rice centered on Yamada Nishiki produced locally in Hagi and groundwater springing up within the brewery premises, they brew sake with a gentle and smooth drinking feel. It is a sake characterized by a gorgeous ginjo aroma reminiscent of fruits such as apples and melons, and a plump deliciousness that spreads in your mouth while being smooth and transparent. Like Hagi, which faces the Sea of Japan and has a prosperous fishing industry, the sake brewed goes well with seafood such as tilefish, horse mackerel, and blackthroat seaperch. It is one of the best in the prefecture, such as winning the gold prize for 3 consecutive years in the National New Sake Appraisal, the Prefectural Governor's Award in the Yamaguchi Prefecture Appraisal, top in the 'Ginjo Division' of the same appraisal, and the highest award 3 times in the past 5 years in the 'Junmai Division', and is highly evaluated as a brand representing Hagi.

Tomoe Masamune is the representative brand of Daimaru Sake Brewing, brewed in a brewery located in Tsubaki, Hagi City. It is popular among the people of Hagi as a sake that reflects the philosophy of sake brewing rooted in the community.

Chomonkyo is the representative brand of Okazaki Sake Brewing, utilizing underground water from the Abu River flowing from 'Chomonkyo', one of the best scenic spots in Yamaguchi Prefecture, as preparation water. Utilizing the characteristics of soft water (total hardness 1.6), they aim for well-balanced sake brewing that has a deep flavor but does not make you tired of drinking. It is cold brewing utilizing the winter cold from November to March, brewing sake while adjusting to the different climate every year, and from 2010, they also started brewing Junmai sake using pesticide-free rice 'Isehikari'. They also develop Junmai Ginjo 'Fukurasuzume' brewed with Yamaguchi Prefecture's original sake brewing suitable rice 'Saito no Shizuku', and sake-based liqueurs using Yuzu and Daidai (summer orange), which are also produced in Hagi. The blessed water source of the underground water of the Abu River and the careful sake brewing by cold brewing are reflected in the brand Chomonkyo, and it is popular as a sake that harmonizes with the nature of Hagi.

Waru is one of the brands brewed by Okazaki Sake Brewing, characterized by sake brewing using underground water from the Abu River as preparation water. They aim for a well-balanced sake quality that has a deep flavor but does not make you tired of drinking.

Hakusen is a brand brewed by Shirai Sake Brewing Honten, brewed in a brewery located in Takasakage, Hagi City. It is popular among the people of Hagi as a sake that reflects the philosophy of sake brewing rooted in the community.

Yachiyo is the representative brand of Yachiyo Sake Brewing, brewed in the oldest brewery remaining in Hagi City. It has been popular among the people of Hagi for many years as a sake that reflects the philosophy of sake brewing rooted in the community.

ROOM is one of the brands developed by Yachiyo Sake Brewing, and is a sake that incorporates modern sensibilities. It reflects the attitude of challenging new styles of sake brewing while protecting traditional techniques.

Otokoyama is a dry sake that makes use of medium-hard water containing minerals such as calcium derived from the karst plateau of Akiyoshidai, and is a brand that has been loved locally for a long time. It features a sharp dry taste that takes advantage of the characteristics of medium-hard water, and due to the mineral-rich preparation water, it has a firm dryness and sharpness, while becoming a sake quality that snuggles up to the local food culture. Using medium-hard water from the Koto River originating from Akiyoshidai, minerals such as calcium create a dry and sharp sake quality. It is a traditional brand that has been popular locally in Ube City and is deeply connected to the local food culture.

Taka is a brand taken from the name of the 5th generation brewery owner Takahiro Nagayama, and is a Junmai sake with the concept of 'healing and rice taste'. It is a dry Junmai sake, and the gentle taste inherent in rice spreads gradually. While being a sharp dry Junmai sake using medium-hard water, it suppresses excessive sweetness and brings out the essential umami of the raw rice. Rather than the wine-like nuances that emphasize gorgeous aromas and acids seen in the recent sake boom, they emphasize the traditional balance that adheres to the tradition of sake. The most important thing is 'sake that can be drunk continuously', pursuing a healing taste rather than flashy aromas or excessive sweetness. They aim for a sake quality that can be drunk slowly without getting tired, like a kimono beauty. Using medium-hard water originating from Akiyoshidai, they use sake rice such as Yamada Nishiki and Omachi produced locally in Ube. Expressing the essential umami of rice while making the sake sharp with the hard texture of minerals in the preparation water. Embodying the philosophy of brewing only Junmai sake conscious of international standards, expression of terroir, and protection of the local environment through cooperation with agriculture, the dry sake quality with rice umami and sharpness is easy to match with a wide range of dishes, and has particularly good compatibility with Japanese food.

Shindo Fuji is a brand that embodies the idea that land and people are one, and eating things from that land is good for health. Aiming to express the climate of local Hagi as it is, it is brewed making the most of locally produced sake rice and water. Thanking the blessings of nature in the region, they pursue a taste that can only be created in that land.

Toyo Bijin is the representative brand of Sumikawa Sake Brewing, and is a sake characterized by a fruity aroma and a transparent taste. As the phrase 'water that has passed through rice plants' suggests, it has a beautiful sake quality where the umami of rice and the purity of water harmonize. It has many awards both in Japan and overseas, and is also famous for being served at a dinner party when President Putin visited Japan. It combines gorgeousness with elegance that snuggles up to meals, and continues to fascinate many sake fans.

"Abu no Tsuru" is a brand inheriting the tradition since the brewery's founding. Its name, combining Abu Town and "Tsuru" (crane), has been loved locally for a long time. Revived after a temporary hiatus, this sake uses Yamada Nishiki from Abu Town and the brewery's well water, expressing the unique taste of the land. It features a solid core of umami within a clean and pure sake quality. Strongly conscious of the regionality of Abu Town, it brings out the maximum power of rice grown in local terraced fields, a bottle filled with the pride of the homeland.

"Miyoshi" is a cutting-edge brand bearing the name of the 6th generation owner, Ryutaro Miyoshi. It was named with the wish for the harmony of the three elements of sake brewing: "rice, koji, and water," and the "Sanpo Yoshi" (Three Way Satisfaction) philosophy of Omi merchants: "seller, buyer, and society." It uses 100% Yamada Nishiki grown in terraced rice fields overlooking the Sea of Japan in the Kiyo district of Abu Town. Brewed with a polishing ratio of 40% for koji rice and 60% for brewing rice, it is finished as unfiltered and unpasteurized (namazume). It makes you feel a solid core within a clean and pure sake quality, playing an exquisite balance between rich taste utilizing the umami of rice and soft acidity. It is a next-generation sake where the novel sensibility of a designer-turned-brewer and traditional sake brewing harmonize beautifully.

Sanpuku is the representative brand of Yamane Sake Brewing, a local sake nurtured by the rich nature of the Sanmi district in Hagi City. As the character 'fuku' (fortune) suggests, it is thought to contain the wish that happiness will visit those who drink it. Deeply rooted in the local food culture, it has been familiar as part of the lives of local people. Due to its gentle taste and quality that one does not get tired of drinking, it has been loved for a long time as a daily evening drink.