Brands

"Hakata Ipponjime" is a Junmai sake born with the hope of being loved as "Hakata's sake." It is an auspicious brand derived from Fukuoka's traditional hand-clapping "Hakata Ipponjime." Made with 100% Yamada Nishiki and Yumeikkon from Fukuoka Prefecture. It features a gentle aroma and a smooth mouthfeel. While having moderate richness and umami, the finish is refreshing and sharp, and the good balance that you never get tired of drinking is attractive.

"Shigemasu" is the flagship brand of Takahashi Shoten, which has a history dating back to the 2nd year of Kyoho (1717). It is an auspicious name filed with the wish for "more and more prosperity." Using sake rice from Fukuoka Prefecture (Yamada Nishiki, Omachi, Gin no Sato, Yumeikkon) and underground water from the Yabe River, it is brewed with traditional techniques continuing for over 300 years. They have a particularly strong commitment to koji making, featuring plump rice umami and a sharp finish. It has a high degree of perfection as a food sake and is loved widely from daily evening drinks to gifts.

"Kaya" is a high-class line of Shigemasu's Junmai Daiginjo, derived from "Mt. Kaya (Chikushi Fuji)" in Itoshima City, Fukuoka Prefecture. What is noteworthy is that it uses 100% rare rice "Omachi" from Itoshima. Drawing out the complex and strong umami and richness unique to Omachi, it harmonizes the gorgeous aroma unique to Daiginjo. It is a gem filled with respect for the magnificent nature of Fukuoka and commitment to the best sake rice.

"Kotan" is a vintage series of aged Daiginjo. It is a brand name expressing "withered (aged)" flavor and "light (sophisticated)" taste. You can enjoy the process where the gorgeousness of new sake changes to calmness and depth with the passage of time. It features an aged aroma reminiscent of nuts and dried fruit and a mellow taste with rounded edges. It is a luxurious sake for adults created by the passage of time.

"Kojiya" is a brand embodying Takahashi Shoten's commitment to "Koji," the starting point of their sake brewing. It uses koji raised with time and effort by brewers in a traditional wooden koji room. The Ginjo type features a gorgeous aroma, and the Junmai Ginjo type features rice umami. In both cases, you can enjoy a strong yet delicate taste where the power of koji is drawn out to the maximum. It is a bottle that can be said to be the crystallization of koji making technology cultivated over 300 years of history.

"Kinran Fujimusume" is the representative brand of Goto Shuzojo, which has a history of over 340 years. "Kinran" means luxurious woven fabric, and "Fujimusume" (Wisteria Maiden) means a beautiful daughter like the wisteria flower famous in Kurogi, expressing a graceful and elegant sake quality. Using clear underground water of Kurogi-machi and carefully selected sake rice (Yamada Nishiki, Yumeikkon, etc.). Rice carefully polished by in-house milling and traditional techniques create a clean taste without unpleasantness. Daiginjo sake has a gorgeous aroma and a powerful taste, and is highly evaluated in appraising associations.

"Asahimatsu" is the only brand of Asahimatsu Shuzo bearing the founder's name. Because they do not mass-produce and stick to a quality-oriented attitude, it is also called "phantom sake" with only a few thousand bottles produced annually. The sake pressed with time and effort by the old-fashioned Fune-shibori features a rich taste with concentrated rice umami without unpleasantness. The thick and smooth mouthfeel due to Kurogi's super soft water brewing is also attractive. It is a gem for connoisseurs where you can feel the warmth of handmade that cannot be produced by mass production.

"Chiyonishiki" is the representative brand of Noda Shuzo, born to commemorate the offering of rice at the Niiname-sai in the 12th year of Taisho. It is an auspicious name wishing for prosperity for "thousands of years (Chiyo) to eight thousand years," and contains the brewery's pride in quality. Using high-quality rice from the Chikugo Plain and underground water from the Yabe River system. It features a good balance where you can firmly feel the umami of rice even in a refreshing and light taste. There is also unique sake using ancient rice (red rice), and it is loved by a wide range of people.

"Tomohisago" is the representative brand of Hoshikuma Shuzo. "Hisago" means an auspicious gourd, which has been loved as a vessel for sake since ancient times. Inheriting the tradition of the Chikugo region, it features a mellow taste where you can feel the umami and sweetness of rice. Its taste, which draws a line from Tanrei Dry, goes well with the strong seasoning of local cuisine and is loved as a food sake. It is a local sake that has been close to the people of the region and walked together.

"Ikeizumi" is the representative brand of Ikedaya. The brand name means "clear spring gushing from a pond," symbolizing the high-quality water used for sake brewing. Using sake rice from Fukuoka Prefecture and underground water from the Yabe River system. It features a taste typical of Fukuoka sake, with a mellow mouthfeel and the umami of rice. The taste, which is light but has a core, goes well with Fukuoka's local cuisine such as Motsunabe and Mizutaki, and is loved locally as a food sake.

"Kikubijin" is a historical brand known for being loved by poet Kitahara Hakushu, who wrote its name in calligraphy. Loaded with Fukuoka Prefecture's Yamada Nishiki and "Yumeikkon" using underground water of the Yabe River system, it is brewed with the traditional technique of Yanagawa Toji. The greatest feature is the "Noujun Umakuchi" (rich and savory) taste due to glutinous rice four-stage brewing, etc. While having plump rice umami and sweetness, the sake quality with a good crisp finish boasts outstanding compatibility with Kyushu cuisine with strong seasoning.

"Kyushu Danji" (Kyushu Man) is one of the brands brewed by Kikubijin Shuzo, characterized by a name that expresses the spirit and strength of Kyushu men. The name "Kyushu Danji" symbolizes the bravery, boldness, and warm-hearted nature of Kyushu men, evoking a sake with a powerful taste just like its name. Like other brands of Kikubijin Shuzo, it is brewed using underground water of the Yabe River and high-quality sake rice from Fukuoka Prefecture. It is considered that the traditional techniques of Yanagawa Toji create a sake quality with a distinct Kyushu character. Kikubijin Shuzo is known for its flagship brand "Kikubijin," but through the brand Kyushu Danji, it is expanding its product line to reach a wider range of sake enthusiasts. While Kikubijin pursues a graceful and delicate taste, Kyushu Danji aims for a more straightforward and powerful impression, as the name suggests. It is considered to be loved mainly locally as a food sake that emphasizes compatibility with local cuisine of the Chikugo region and dishes with strong seasoning typical of Kyushu. It is a sake that goes well with Fukuoka's famous dishes such as Motsunabe and Mizutaki. Produced under Kikubijin Shuzo's high brewing technology and quality control, it is trusted as a brand with solid quality, as shown by the brewery's domestic and international awards.

"Shinriki" is a Junmai Daiginjo using 100% of the phantom sake rice "Shinriki", which Tamamizu Shuzo passionately revived. This rice, which was widely cultivated in western Japan from the Meiji era to the early Showa era, once disappeared, but was revived in the present day by the hands of the brewery. Unlike modern improved varieties, it is a rice with powerful vitality full of wild flavor. The sake, polished to 50% and brewed slowly at low temperature, has modest flashy aroma, but features a thick umami of rice itself that spreads as you chew. It is a rare gem with only about 1,000 bottles produced annually.

"Tamamizu" is the representative brand of Tamamizu Shuzo, which has been loved locally for over 100 years since its founding. Its name means "beautiful and clear water like a jewel," expressing pride in sake brewing. Brewed by natural brewing using high-quality rice and water of the Chikugo region, the sake features a rich and firm taste. Unlike the recent mainstream Tanrei Dry, it cherishes the richness and umami typical of old-fashioned sake. It is a local sake rooted in daily life, indispensable for the evening drink of the people of Takata-machi.

"Minenokura" is one of the brands of Tamamizu Shuzo reflecting the natural features of Takata-machi rich in nature. Based on the philosophy of natural brewing, it is carefully brewed using local rice and water. Positioned as a daily sake different from the representative brand "Tamamizu" and Junmai Daiginjo "Shinriki", its appeal is a friendly taste that can be enjoyed without affectation. It is a hidden famous sake closely related to the region, drunk mainly in Miyama City.

Asahimori is the representative brand of Egashira Shuzo, a historical local sake that has been brewed in Omuta for over 100 years since its founding in the 30th year of Meiji. The brand name "Asahimori" expresses the momentum and prosperity of the rising morning sun, and is loved as an auspicious name. In addition to regular sake products, the lineup of long-term aged sake, which is the greatest feature of Egashira Shuzo, is extensive. "Asahimori Hizo Koshu 10 Years" is an old sake aged carefully for ten years, featuring deep umami and complex aroma due to aging. You can enjoy a beautiful amber color and a mellow and deep taste that is completely different from regular sake. As even higher-ranking products, there are also treasured old sakes aged for 20 and 30 years, which are extremely rare sake even nationwide. Due to long-term aging, the umami components of the rice slowly change, acquiring a unique flavor and depth. The savoriness unique to old sake, the thick texture, and the long finish provide a special experience that cannot be obtained with regular sake. There is also a product called "Asahimori Maboroshi no Ginjo-shu" (Phantom Ginjo Sake), which features a gorgeous aroma and elegant taste utilizing Ginjo brewing technology. The Asahimori brand has a wide lineup from regular sake to long-term aged old sake, proposing different ways to enjoy sake with each product. In particular, long-term aged sake is highly evaluated among sake enthusiasts as a product that embodies the profundity of sake that transforms the element of time into taste. While continuing to be loved mainly in local Omuta, it is a brand that also attracts attention from old sake fans nationwide due to its unique product nature.

"Sugoku Aitai" (I really want to meet you) is a long-term aged sake produced by Egashira Shuzo, a brand that has become a hot topic among sake enthusiasts due to its impressive brand name and extremely rare aging years. The brand name "Sugoku Aitai" is an emotionally rich naming that evokes a reunion with sake aged over a long period of time, or a reunion with a loved one. The greatest feature of this brand is the extremely long aging period of 20 to 30 years. Such long-term aged sake is extremely rare even looking across Japan, and it is a product that can be realized only with the technology and facilities established by Egashira Shuzo as a brewery specializing in old sake. Due to long-term aging, the color of the sake changes from amber to deep dark brown, and the taste also undergoes dramatic changes. The mellow and complex taste created by the slow aging of the umami components of rice, the savoriness unique to old sake, and the deep richness and long finish are special things that can never be tasted with regular sake. The annual production volume is extremely limited, and due to the nature of long-term aging, mass production at once is impossible. For this reason, "Sugoku Aitai" is known as a phantom sake that is difficult to obtain, and combined with its rarity, it has become a brand with special value. When drinking, it is recommended to enjoy it at room temperature or lukewarm. Since chilling it closes the aroma, raising the temperature can fully bring out the complex aroma and taste brought about by long-term aging. You can also enjoy pairing with rich dishes and cheese, and it is a brand that makes you feel the new possibilities of sake. The taste nurtured over 20 and 30 years is truly a work of art of time, and is the crystallization of Egashira Shuzo's challenge to pursue the potential of aging sake to the limit.

Hyakuyaku no Cho is one of the brands produced by Egashira Shuzo, an auspicious naming derived from the old saying "Sake is the best of a hundred medicines." This phrase means that moderate drinking is a source of health superior to any medicine, expressing the cultural and social value of sake. Egashira Shuzo produces not only sake but also shochu, and Hyakuyaku no Cho is one of its product lineups. It is considered to be a product carefully brewed utilizing the brewery's traditional brewing technology. Egashira Shuzo is known as a brewery specializing in long-term aged sake, but through products like Hyakuyaku no Cho, it is also expanding its products to a wider range of customers. It is considered to be loved mainly locally as a high-quality product reflecting the brewery's technology and philosophy. As the brand name indicates, it is a product preferred for gifts and celebratory occasions as an auspicious sake wishing for health and longevity. It is brewed under the reliable brewing technology of Egashira Shuzo, and like other products of the brewery, the commitment to quality is maintained.

Daijayama is a brand produced by Egashira Shuzo, named after the "Daijayama Festival," a traditional event in local Omuta City. This festival has a history dating back to the Edo period and is known for the magnificent sight of large snake floats parading through the town in summer. This brand bears the name of such proud local culture, expressing Egashira Shuzo's deep attachment and will to contribute to the region. It is a very familiar name to Omuta citizens and is considered to be loved at local festivals and gatherings. Egashira Shuzo produces not only sake but also shochu, and Daijayama, as one of its lineups, has become an entity rooted in the local food culture. The technology cultivated in old sake brewing is likely utilized in this product as well. The label and product image may also express the excitement and power of the festival, positioning it as a bottle that makes locals feel proud of their hometown, and as a product that serves as an opportunity for people outside the city to come into contact with Omuta's culture.

Miyoshi Masamune is the flagship brand boasted by Asakura Shuzo, a traditional brand inherited through corporate restructuring with Miyoshi Shuzojo (later ASEED BREW) in Hiroshima Prefecture. The brand name is derived from Miyoshi Shuzojo in Hiroshima, and products bearing the Toji name "Naoemon", which has been succeeded by the brewery for generations, are also developed. Brewed using the rich natural environment of the Chikugo River basin and underground water from the Aso mountain range, and high-quality rice nurtured in the Asakura region, one of Kyushu's leading granaries. It features a unique taste that fuses Hiroshima's traditional brewing technology and Fukuoka's climate, and while based on Tanrei Dry sake quality, it has a well-balanced finish with plump and gentle umami. Junmai Ginjo "Miyoshi Masamune Naoemon" features a faintly fresh and fruity mouthfeel, and when put in the mouth, the plump umami of rice spreads, and the sharpness coming from the refreshing bitterness and astringency leaves a pleasant finish. As a Tanrei Dry sake that is dry but deeply tasteful and has gentle umami, it goes well with a wide range of dishes and is loved as a food sake. Miyoshi Masamune, brewed in the quiet rural landscape of Asakura, is mainly drunk locally as a brand where regionality and traditional technology harmonize, utilizing the blessings of the Chikugo River and the geographical characteristics of Kyushu's rich granary.