Brands

Wada Shiratsuyu is the flagship brand of Murohara Shuzo, a sake that expresses the history and nature of the Oguni area. Using spring water from Oguni and locally grown rice, it features a delicate flavor born from the cool highland climate. Its gentle mouthfeel and soft rice umami harmonize into a sake quality that never tires the palate. Cherished in the community, it is a brand imbued with purity like morning dew and deep affection for the local area.

Akigeshiki is a brand by Kawazu Shuzo, a sake with a flavor reminiscent of autumn landscapes. It features a rich taste evocative of the harvest season and a gentle aroma.

Horai is one of Kawazu Shuzo's flagship brands, a sake bearing a name meaning auspiciousness. Using Oguni Town's spring water and carefully selected sake rice, it features an elegant and gorgeous flavor. It is a brand with a prestigious sake quality befitting celebratory occasions.

Tamashizuku is a brand brewed by Kawazu Shuzo, possessing a delicate flavor. It is a sake as pure as a dewdrop, characterized by a finely textured mouthfeel.

Gen is a brand by Kawazu Shuzo, a sake meaning a return to origins. It possesses a rustic and powerful flavor, with a sake quality that lets you taste the inherent umami of rice.

Hanayuki is a brand brewed by Kawazu Shuzo, bearing a graceful name. It features a flavor that combines floral gorgeousness with the purity of snow.

Shichihoda is a distinctive brand by Kawazu Shuzo, characterized by its impactful name. It is a memorable sake with a powerful flavor and a unique personality.

Shusui is a brand by Kawazu Shuzo, a sake reminiscent of the clear water of autumn. It possesses a sake quality characterized by a crystal-clear flavor and an elegant lingering finish.

Manbo is a brand by Kameman Shuzo, a sake bearing an auspicious name. Characterized by a mellow and gentle flavor, it has a sake quality that accompanies everyday dining.

Konji is one of Kameman Shuzo's brands, a sake imbued with the spirit of cherishing the present moment. It features a well-balanced flavor suited to modern food culture.

Shuwari is a lightly sparkling sake brewed by Kameman Shuzo. Characterized by delicate effervescence and a refreshing mouthfeel, it draws attention as a new style of sake.

Hisui is a brand by Kameman Shuzo, a sake with a beautiful name. It possesses a sake quality characterized by an elegant flavor and a delicate aroma.

Kameman is the flagship brand bearing the brewery's name, an auspicious sake wishing for longevity and prosperity. Using subterranean water from the Tsunagi River and locally grown rice, it features a mellow and easy-to-drink flavor. It possesses a gentle sake quality designed with seafood from the Shiranui Sea in mind. It is a broadly loved brand, from local celebrations to everyday evening drinks.

Soukou is the flagship brand of Soukou Shuzo, a traditional sake bearing the brewery's name. Brewed in the urban heart of Oita City, it stays true to time-honored methods, resulting in a mellow and easy-drinking character. As a beloved everyday sake among locals, it maintains an approachable quality that complements the daily dining table.

Tatsu no I is the flagship brand of Kubo Shuzo, inheriting the history of a brewery founded in 1789 (Kansei 1). The brewery is located within the grounds of Kifune Shrine, which enshrines the water deity Ryujin (Dragon God), and the brand name 'Tatsu no I' (Dragon's Well) was born from this Ryujin faith. Using subterranean water from the Yakkan River, the sake is brewed in a water-blessed environment, carrying on over 200 years of traditional techniques on the sacred grounds of Kifune Shrine. Characterized by a mildly sweet flavor, it embodies the light and gently sweet style distinctive to Oita Prefecture. Its mellow mouthfeel and beautifully sweet finish are pleasant and easy to drink without tiring. It pairs well with Oita's seafood, and is particularly recommended with sashimi and sushi. This brand expresses the terroir of Usa, harmonizing with the local food culture.

Hanae is an elegant brand produced by Kubo Shuzo. As its name suggests ('Hana' meaning flower or splendor), it is a sake that pursues a gorgeous yet gentle flavor. The brewing draws on Kubo Shuzo's expertise in both sake and shochu production, fusing traditional methods with a modern sensibility in its flavor design. With a light and mildly sweet profile that reflects the terroir of Usa, it is cherished as a special bottle that graces the table on memorable occasions.

Monju is a brand named after Monju Bosatsu (Manjushri Bodhisattva), the Buddhist deity of wisdom and learning, and is cherished locally as a symbol of knowledge. Crafted with Kubo Shuzo's traditional techniques and careful brewing, it features a mellow and gentle flavor. Favored at celebrations and gatherings wishing for academic success, it is beloved as a brand rooted in the region's culture and faith.

Toyomusume is a brand of Usa Shurui, bearing a name that expresses the abundant harvest of the Usa Plain. Using locally grown Usa rice, the brewery practices sake-making suited to the climate and terroir of Usa. Characterized by a mellow, easy-to-drink flavor that harnesses the blessings of the fertile Usa Plain, it features a light and refined sake quality that harmonizes with local food culture, and is beloved as an approachable Japanese sake that complements the everyday dining table.

Isao no Matsu is positioned as a brand representing the tradition of Komatsu Shuzo Jo. Inheriting the history of a brewery founded in 1868, it is an orthodox Japanese sake brewed with traditional methods. Characterized by a well-balanced flavor that complements the food culture of local Usa, it maintains an approachable sake quality suited for everyday evening drinks.

Hojun is the flagship brand of Komatsu Shuzo Jo, crafted with the aim of being "a supporting-role sake that pairs well with oily dishes and richly seasoned cuisine." Approximately 70% of the brewing rice is locally sourced, primarily using Oita Prefecture's unique sake rice varieties Oita Mitsui and Gin no Sato. The brewery practices sake-making with restrained aromas, emphasizing a balance of moderate acidity and umami. Centered on the rich dry type with a crisp finish, it delivers a transparent flavor that lets the umami of rice come through, achieving optimal balance as a food-pairing sake. The Tokubetsu Junmai rich dry version uses Yamada Nishiki at 60% polishing ratio. The Ori-garami Nama-zake using Gin no Sato offers melon and muscat-like aromas. The Junmai Ginjo Omachi is available in both unpasteurized and pasteurized versions.