Brands

Emifuku is a brand that was originally produced by Chojiya Shuzo in Higashisonogi Town before the merger, now carried on by Kinokawa. It features a gentle aroma and a crisp, clean finish that never tires the palate, cherished as a traditional sake beloved by the local community.

Aimusume is named after the local town of Aino, with the hope that sake brewed as lovingly as raising a cherished daughter would be widely enjoyed by all. Using subterranean water from Mount Unzen for brewing, the brand is produced in small batches through traditional handcrafted methods nurtured by pure water and the deep devotion of the master brewers. The Junmai Daiginjo "Ai" uses Yamada Nishiki rice polished to 48%, carefully fermented at low temperatures over an extended period, with only the sake that flows naturally without pressure being bottled—a truly luxurious expression with refreshing aromas and a rich, full-bodied flavor. The Tokubetsu Junmai "Unzen no Kagayaki" is made solely from rice and rice koji, fermented slowly at low temperatures to produce a dry sake characterized by its rich fragrance, full-bodied mouthfeel, and smooth finish.

Fugendake is a sake brewed by Yamasaki Honten Shuzojo using the beautiful spring water of Shimabara, harnessing the blessings of the subterranean water from Mount Unzen Fugendake. This groundwater is rich in minerals, having slumbered deep underground over many years before welling up. Beloved as a representative brand of the Shimabara Peninsula, it is a sake that exists precisely because of Shimabara's exceptional water. A sparkling version is also produced, offering diverse ways to enjoy this sake. Fugendake is a brand that symbolizes the region, combining Shimabara's abundant water resources with traditional brewing techniques.

Shiroi Ringo is a fruity sake produced by Yamasaki Honten Shuzojo, characterized by its refreshing apple-like aroma and flavor. Brewed with the beautiful spring water of Shimabara, this brand harnesses the blessings of the subterranean water from Mount Unzen Fugendake.

Tsuki no Yosa is a brand produced by Yamasaki Honten Shuzojo, bearing a name that evokes the beauty of a moonlit night. Brewed with the beautiful spring water of Shimabara, this sake harnesses the blessings of the subterranean water from Mount Unzen Fugendake.

Magatama is a brand produced by Yamasaki Honten Shuzojo, named after the ancient curved jewel ornament known as magatama. Brewed with the beautiful spring water of Shimabara, this sake harnesses the blessings of the subterranean water from Mount Unzen Fugendake.

Fukuizumi is a local sake from Sasebo produced by Nishimuta Shuzojo. The name combines the characters for 'wealth' and 'longevity,' expressing the wish that good fortune will spring forth like a fountain. Crafted with local water and traditional brewing methods, it is beloved as a sake that supports the region's food culture.

Azumatsuyu is a local sake from Unzen produced by Ito Shuzojo, blessed with the subterranean water of Mount Unzen. It is a brand crafted through traditional brewing methods amid the rich natural environment of Unzen.

Kame no Ike is a brand produced by Ota Shuzojo, named after the turtle, a symbol of longevity. Brewed in a region blessed with abundant water resources from the Shimabara Peninsula, it preserves traditional brewing techniques passed down through the region and is beloved as a locally cherished sake.

Asahinoboru is a brand produced by Kato Shuzojo, with a name that evokes the morning sun rising over the Ariake Sea. Brewed in a region blessed with abundant water resources from the Shimabara Peninsula, the sake is crafted using traditional methods with subterranean water from Mount Unzen.

Seisen Sekijo wo Nagaru is a brand produced by Yoshidaya, employing the traditional "hanegi-shibori" (lever pressing) method that survives in only a handful of locations across Japan. The junmai daiginjo uses abelia flower yeast, featuring an elegant aroma and a carefully crafted finish achieved through hanegi-shibori. Using this ancient technique that presses the moromi through the principle of leverage, the sake is highly regarded as a nihonshu that expresses the terroir of Minamishimabara.

Bansho is the flagship brand of Yoshidaya, employing the traditional "hanegi-shibori" (lever pressing) method that survives in only a handful of locations across Japan. The brewery also pursues sake-making with flower yeasts, and the junmai ginjo Fugen no Yume uses cherry blossom flower yeast. Through the fusion of traditional techniques and flower yeasts, the sake is highly regarded as a nihonshu that expresses the terroir of Minamishimabara.

Ikkaku is the flagship brand of Urakawa Shuzo, a sake that harnesses the abundant water and rice of the Shimabara Peninsula. Brewed in Arié-cho, Minamishimabara, the brewery continues to produce sake beloved by locals while preserving regional traditions.

Jidai no Sake is a brand produced by Urakawa Shuzo, named with the aspiration of creating a sake loved across the ages. Brewed using the abundant water and rice of the Shimabara Peninsula, it is a nihonshu crafted while preserving regional traditions.

Momoiro Nigorizake is a pink-hued cloudy sake produced by Umegae Shuzo, characterized by its gorgeous color and gentle flavor. Brewed in Edo-period buildings designated as nationally registered tangible cultural properties, this nihonshu conveys the history and culture of Sasebo to the present day.

Umegae is the flagship brand of Umegae Shuzo, beloved as a representative local sake of Sasebo. The brewery has won gold at the National New Sake Awards, continuing sake-making that balances tradition with quality. The nihonshu brewed in Edo-period buildings conveys the history and culture of Sasebo to the present day.

Kujukushima is a brand inspired by the graceful scenery of the 208 islands scattered across Sasebo Bay, which boasts the highest island density in Japan. Beloved as a representative local sake of Sasebo, it has earned high acclaim including gold at the National New Sake Awards. The nihonshu brewed in Edo-period buildings conveys the history and culture of Sasebo to the present day.

Sparkling Sake is a sparkling nihonshu produced by Umegae Shuzo, characterized by the refreshing effervescence of its carbonation. Brewed in Edo-period buildings designated as nationally registered tangible cultural properties, it is a brand that fuses tradition and innovation.

LaLaLa smile is a brand by Umegae Shuzo themed around smiles, expressing a bright and joyful atmosphere. Brewed in Edo-period buildings designated as nationally registered tangible cultural properties, it is a new local sake from Sasebo.

RuRuRu happy is a brand by Umegae Shuzo themed around happiness, expressing a joyful atmosphere. Brewed in Edo-period buildings designated as nationally registered tangible cultural properties, it is a new local sake from Sasebo.