Brands

Kirai is a brand derived from the place name 'Kirai' continuing from the Kamakura period where Tsukasagiku Shuzo is located. It contains the meaning of 'a cup of joy from the land where joy comes.' Using traditional techniques inherited by Awa Toji, selecting only local rice, it is a Junmai sake brewed only with rice and koji. Through careful brewing without sparing effort, the original umami and deep taste of rice are brought out. There are also products using Tokushima-grown Yamada Nishiki, with a wide lineup such as Junmai Ginjo with 55% polishing and Tokubetsu Junmai with 60% polishing. It is known as a brand with a relatively refreshing mouthfeel that goes well with cuisine regardless of Japanese or Western food. It is a brand devised to be enjoyed by modern drinkers while cherishing the history and culture of the region.

Awazuru is a sake brewed by Myojo Shuzo. 'Awa' is the old provincial name of Tokushima, and 'Tsuru' (crane) is a symbol of longevity and good omens, given an auspicious name. It is brewed using clear water from Mima City, Tokushima Prefecture, and local rice. Mima City is blessed with high-quality water sources such as the Yoshino River and Anabuki River (one of the leading clear streams in Japan), and the characteristics of the water are reflected in the taste of the sake. Continuing traditional sake brewing rooted in the region, it is a brand familiar locally. It is known as a sake brewed with careful manual work while cherishing the climate and culture of Awa.

Shirotae is a sake brewed by Myozai Shuzo. 'Shirotae' is an archaic word meaning white and beautiful cloth or garment, having a clear and elegant image. It is made in a land rich in nature known as Kamiyama-cho, Japan's largest production area of Sudachi and Shikoku's largest production area of Ume. Using underflow water from the Mt. Tsurugi system and Sanuki Mountains, the blessings of Tokushima's clear water are reflected in the taste of the sake. Cherishing the philosophy of 'Awa Juwari' using Tokushima-grown sake rice and water collected within Tokushima Prefecture, sake brewing rooted in the region is carried out. With the nature and culture of Kamiyama-cho as a background, it is familiar as a clear and drinkable sake.

Keika is a sake brewed by Jotsukuri Shurui Jozojo. 'Keika' refers to the osmanthus flower, a name with an elegant and graceful image. It is made in Katsuura Town, a mountainous town along the Sakamoto River, a tributary of the Katsuura River. Using the region's clear water and rice, careful sake brewing is carried out despite small-scale production. The manufactured sake is sold only at the brewery's direct sales store, and no online sales or wide-area distribution are carried out. for this reason, it has become an extremely rare local sake that can only be purchased by those who visit the brewery. It is a brand rooted in the region, loved by local people and remaining in the memories of those who visit.

Asahiwakamatsu is the representative brand brewed by Naka Shuzo, founded in 1725 (Kyoho 10). It is a Junmai sake that the long-established brewery with a history of about 300 years continues to brew through the philosophy of 'sake brewing with only rice and water.' All products are Junmai sake, composed of four categories: Junmai Muroka Nama Genshu, Junmai Hiire Genshu, Junmai Hiire Kasui, and Junmai Namazake. For part of the koji used, Omachi rice cultivated in the brewer's own rice field is used, and all rice is polished in-house. Because activated carbon filtration is refrained from as much as possible, it features an appearance with a pale golden color. This color is proof of cherishing the original flavor of rice and is an expression of the manufacturing method that does not spoil the essential taste of sake. Under the brewer's belief that 'the true deliciousness of sake is born by aging,' the optimal shipping timing is decided by repeating component analysis and sensory tests. Featuring a powerful and rich taste and solid umami, the umami of rice stands out even more when served as warm sake. Despite small-scale production of 45 koku per year, it is highly evaluated by sake lovers as an authentic Junmai sake sticking only to rice and water. It is a brand where the high-quality water of the Naka River and the brewer's commitment to rice are condensed.

Hananoharu is the representative brand brewed by Hananoharu Shuzo, founded in 1814 (Bunka 11). It was named with the aim of being a sake that is gorgeous and soothing to the heart like spring flowers. Through a history of over 200 years, under the corporate mottos of 'Quality First' and 'Onko Chishin,' it has been brewed by fusing traditional techniques and new techniques. Utilizing the warm climate of Naruto and high-quality water sources, careful sake brewing is carried out. The brewer's attitude, which has been trying to make sake loved by everyone as Japan's national liquor since the middle of the Edo period, is also reflected in the taste of Hananoharu. It is a brand rooted in the region and loved by local people for a long time.

Sanbyoshi is the representative brand brewed by Sanbyoshi Shuzo, founded in 1921 (Taisho 10). As the phrase 'Sanbyoshi sorou' (all three essential elements are present) suggests, it was named with the aim of being a sake with a high degree of perfection and balance. Utilizing the warm climate of Naruto City and high-quality water sources, sake brewing rooted in the region is carried out. While cherishing tradition, it continues to make sake that is easy to drink and friendly. It is a brand loved by local people and has walked together with the food culture of Naruto.

Enkatsu is a sake brewed by Naruto Shuzo. The name 'Enkatsu' contains the meaning that things proceed smoothly without delay, and includes the wish to be a sake that makes relationships between people smooth. Utilizing the warm climate of Naruto City and high-quality water sources, sake brewing rooted in the region is carried out. With a taste that is easy to drink and friendly, it is loved by local people. It is familiar as a brand that accompanies daily meals and softens places where people gather.

Tsunomine is the representative brand of Tsunomine Shuzo, derived from the history of making sacred sake for Tsunomine Shrine established in 724 AD. The deep connection with the shrine enshrining Oyamatsumi-no-kami, the god of sake, is the origin of this brand. It is carefully brewed by traditional methods using high-quality water and rice of Tokushima Prefecture. It has a track record of winning prizes at the Annual Japan Sake Awards, and its high quality is evaluated. There is a wide product lineup such as Daiginjo and Junmai sake, providing unique tastes with each manufacturing method. As a historic brand with a history as the shrine's sacred sake, it is familiar to the region.

Awabijin is a sake brewed by Tsunomine Shuzo, created as 'a gem aiming for the beauty of sake, polishing brewing techniques.' Note: 'Bijin' means beauty/beautiful woman. It uses LED Yume Yeast (Type Name: 4206) born in Tokushima Prefecture, featuring 'fertile taste and mild aroma.' LED Yume Yeast is an innovative yeast developed by irradiating special LEDs emitting ultraviolet rays on sake yeast, creating a fruity aroma and refreshing taste. Brewed as Junmai sake, it has a taste where the original umami of rice and the gorgeous aroma brought by LED Yume Yeast harmonize. As the name 'Awabijin' suggests, it aims for beautiful sake created by the climate and technology of Tokushima (Awa).

Shussebishamontenno is a sake with an auspicious name brewed by Tsunomine Shuzo. It is brewed wishing for health, good luck, and prosperity. It uses LED Yume Yeast (Type Name: 4206) born in Tokushima Prefecture, featuring a fertile taste and mild aroma. Combined with the auspicious brand name, the fruity aroma and refreshing taste of LED Yume Yeast make it popular for celebratory occasions and as a gift. Bishamonten is one of the Seven Lucky Gods and is worshipped as a god of martial fortune and treasure, and by combining it with the word 'Shusse' (success in life/promotion), even more auspicious meaning is infused. It is a special brand given with the wish for health and good luck.

Awaodori was a sake manufactured by Manotake Shuzo, named after 'Awa Odori,' a traditional performing art representing Tokushima Prefecture. It had a name symbolizing the culture and climate of Tokushima and was familiar to local people, but it is not currently manufactured due to the brewery's bankruptcy. It is a brand remembered as part of the history of sake in Tokushima.

Koharu is one of the 'Three Sisters' Sake' developed by Miyoshikiku Shuzo, a Tokubetsu Junmai sake named after the third daughter. Using Yamadanishiki from Tokushima Prefecture polished to 60%, it is a Junmai sake brewed only with rice and koji. It has a balanced mellow aroma and features the umami of rice and deep taste unique to Junmai sake. As the youngest of the three sisters, it is finished with a taste that is friendly and easy to drink. By using 100% Yamadanishiki from Tokushima Prefecture, the attitude of sake brewing rooted in the region is shown.

Miyoshikiku is the flagship brand of Miyoshikiku Shuzo, founded in 1903 (Meiji 36). As a representative brand bearing the name of the brewery, it has a long history. In the environment ideal for sake brewing, which is a cold region upstream of the Yoshino River in the central part of Shikoku, Awa Toji carefully brews using traditional techniques. With a lineup centered on Junmai sake, there are also products using sake rice such as Gohyakumangoku. There are also products such as 'Origarami' (cloudy sake), featuring tasteful sake brewing that makes the most of the umami of rice. It is a brand that reflects the attitude of challenging new attempts while protecting tradition.

Ayane is one of the 'Three Sisters' Sake' developed by Miyoshikiku Shuzo, a Junmai Daiginjo named after the eldest daughter. Polishing Yamadanishiki from Tokushima Prefecture to 50%, it is an authentic Junmai Daiginjo brewed only with rice and koji. It features a balanced sake quality that combines the characteristics of refreshing Junmai Daiginjo with a rich and full-bodied taste. With a dignified taste befitting the eldest daughter and a gorgeous aroma, it is a brand that goes well with a wide range of dishes, regardless of whether they are Japanese or Western. By polishing Yamadanishiki from Tokushima Prefecture to 50%, the off-flavors of rice are removed, realizing a clear and elegant taste.

Orie is one of the 'Three Sisters' Sake' developed by Miyoshikiku Shuzo, a Junmai Ginjo named after the second daughter. Using Yamadanishiki from Tokushima Prefecture polished to 55%, it is a Junmai Ginjo brewed only with rice and koji. It is characterized by a relatively refreshing mouthfeel and is made as a brand that goes well with a wide range of dishes, regardless of whether they are Japanese or Western. With a balanced taste befitting the second daughter and a moderate aroma, it is a brand that is easy to enjoy as a sake with meals. It features the elegant aroma unique to Junmai Ginjo and a taste that one does not get tired of drinking.

Odenden is an extremely unique brand brewed by Nakawa Shoten (Imakomachi), using rice grown by about 30 volunteers from the 'Association for Making Local Sake in Rice Terraces,' a gathering of sake lovers in Tokushima Prefecture, with the desire to make sake that satisfies them. Since it is a member-limited product, its distribution is extremely limited, making it a rare sake that is hardly available in the general market. It is brewed with beautiful water upstream of the Yoshino River using rice raised with care in rice terraces. It is a brand born from the fusion of the passion of sake lovers and the brewing technology of Nakawa Shoten, and can be said to be the result of collaboration between the local community and the brewery.

Yutaka is a sake brewed by Nakawa Shoten. The name 'Yutaka' (Harvest/Abundance) was named by taking one character from 'Gokoku Hojo' (bumper harvest of grains) and Mr. Minoru Ueda (whose name uses the character 'Yutaka/Minoru'), the Toji of the brewery, with the wish to be loved in Ikeda-cho, Miyoshi City, a place rich in nature in the Yoshino River basin. It is brewed in a cold region surrounded by the Shikoku Mountains, using clear air and beautiful water upstream of the Yoshino River. It is a brand rooted in the region, where rich nature and the Toji's skills fuse. The name combining the auspicious meaning of bumper harvest and the Toji's name contains the brewery's thoughts on sake brewing and attachment to the region.

Imakomachi is the representative brand of Nakawa Shoten, and has a track record of winning the gold prize many times in the past as a regular winner at the Annual Japan Sake Awards. It is brewed in Ikeda-cho in the central part of Shikoku, an environment surrounded by the Shikoku Mountains and wrapped in severe cold in winter, in a land blessed with clear air, beautiful water upstream of the Yoshino River, and rich nature. The name 'Komachi' is named after Ono no Komachi, a beautiful woman of the Heian period, and contains the wish to aim for beautiful and elegant sake. By adding 'Ima' (Now/Modern), it carries the meaning of modern beautiful sake. As the track record of winning the gold prize at the Annual Japan Sake Awards shows, it is a brand whose high quality is widely recognized. It is one of the local sakes representing Tokushima, nurtured by the nature and tradition of the region.

Sasamidori is the representative brand brewed by Yagawa Shuzo, founded in 1855 (Ansei 2). Named after the green bamboo growing thick on the mountain behind the brewery, and since 'Sasa' is also a word meaning sake, it is a brand name with a double meaning. It is made in the historic land of Shiraji district on the left bank of the Yoshino River, which prospered as a crossroads of Shikoku. Using pure water from the Yoshino River, traditional sake brewing using local rice is carried out. By discontinuing 'Toyomasamune' which was manufactured in the past and focusing on only 'Sasamidori' now, it practices sake brewing more committed to quality. Careful manual work unique to a small-scale brewery and sake brewing rooted in the region are its characteristics. Since it does not distribute widely and sells mainly to local consumers, it is a rare local sake that only visitors can taste. It is a brand nurtured by the blessings of the Yoshino River and the history of Shiraji.