Brands

Murezuru is a historic brand that dates back to when the first-generation owner Tamaki Mori fell in love with the local water and began sake production. The brewery is located in Asaji-machi, Bungo-Ono City, nestled in a valley surrounded by Kyushu's representative mountains including Mount Sobo, Mount Kuju, and Mount Aso, using their blessed spring water for brewing. Originally produced as the sake "Murezuru," the brand later transitioned to shochu production, and is now carried on as an authentic barley shochu inheriting the original brand name from the founding era. As a small, family-centered brewery, they carefully craft spirits that can only be made with the spring water and natural environment of this land, characterized by shochu-making that leverages traditional sake brewing techniques. Surrounded by the rich natural environment of Kyushu's iconic mountains — Sobo, Kuju, and Aso — and nurtured by the pristine water that captivated the founder, this brand aims for a gentle, approachable character.

Tansei is a sake brand primarily brewed by Kira Shuzo, with a name that embodies the desire to brew sake with heartfelt dedication. Produced by Tansei Shurui, a company jointly established by three local breweries (Kira Shuzo, Hamashima Shuzo, and Murezuru Shuzo), the philosophy of brewing with utmost sincerity is reflected in the brand name. The signature "Tansei Rei Tokubetsu Junmai" is a crisp, dry sake that uses Yamada Nishiki rice from Fukuoka Prefecture for the koji rice and locally grown Bungo-Ono rice for the steamed rice addition. Slowly aged to achieve a clean, light, and refreshing flavor, it is rich with the natural umami of Oita-grown rice. Brewed with meticulous care in small tanks, with close attention to every step to properly draw out the rice's flavor, it delivers a light and dry profile while retaining a satisfying rice umami, making it a beloved food-pairing sake that complements any cuisine.

Yusuramomo is a junmai sake developed by Kira Shuzo, created with the aim of making a sake that even people who don't usually handle alcohol well can enjoy. It was perfected through trial and error by the brewery's owner, who has a low tolerance for alcohol, after being surprised by a sake tasted during a trip. Despite being a junmai sake, it features a fruity, wine-like acidity and sweetness, giving an impression similar to white wine. With an alcohol content set low at 6-8%, it is crafted with an approachable flavor that appeals to sake beginners and women alike. Because temperature control is extremely challenging and mass production is impossible, it is a truly handcrafted brand brewed in small batches with meticulous temperature management. Its versatility — enjoyable chilled with ice or mixed with sparkling beverages — adds to its appeal. Alongside Tansei, it serves as Kira Shuzo's flagship product, proposing a new style of sake suited to modern times.

Takakiya is the flagship brand symbolizing the revival of Hamashima Shuzo, bearing the prestigious house name of the brewery. Brewed with the concept of "a sake combining crispness and umami," it aims to be the ultimate food-pairing sake for modern dining. Characterized by well-balanced rice-derived umami and a clean, crisp finish, its gentle yet elegant fruity aroma enhances any dish. The smooth, mellow mouthfeel and elegant acidity create an exquisite balance. Using diverse self-cultivated sake rice varieties including Yamada Nishiki and Gin no Sato, and employing multiple yeasts such as Association No. 7, No. 9, Kumamoto yeast, and No. 1801, the individual character of each rice is maximized. Offering a wide lineup from Junmai Daiginjo to Tokubetsu Junmai, with seasonal releases including Hiyaoroshi, summer sake, and new sake. The Tokubetsu Junmai is particularly beloved as the brewery's signature product. Exceptionally paired with sashimi, grilled fish, and Japanese cuisine in general, it stands as an ideal food sake with remarkable versatility.

Hanataka is a premium line with strong regional character, primarily using "Oita Mitsui," a historic rice variety unique to Oita Prefecture. By reviving this legendary rice cultivated since the Meiji era, it embodies the pursuit of true local sake. Distinguished by a refreshing ginjo aroma reminiscent of ramune soda, it transitions from pleasant sweetness to comfortable acidity, with a dry finish accented by a subtle bitterness that brings everything together. Fruit-forward yet with excellent umami balance and an appealing rich body. Blending 75-80% Oita Mitsui with 20-25% Yamada Nishiki at 50-55% polishing ratio, it uses Association No. 1801 and No. 1401 yeasts to create aromatic complexity. As a brand offering a modern interpretation of traditional Oita sake flavors, it pursues refined taste while cherishing local terroir and food culture, achieving both regional identity and innovation. While satisfying on its own, it pairs beautifully with Oita regional cuisine, grilled meats, and moderately rich dishes, carrying regional pride while appealing to sake enthusiasts nationwide.

Kintaka is a historic brand carrying the glory of the Taisho era to the present, bearing the prestigious name bestowed by Kinichi Nojiro, revered as the god of the sake-brewing world. While preserving traditional flavors, it is beloved as an approachable everyday sake. Impressive with its gentle sweetness and characterized by a clean, neutral flavor without any harshness. Versatile enough to enjoy chilled or warmed, the rice umami especially blossoms when served warm. Despite being a regular-grade sake, it employs the luxurious methods of entirely handmade production and traditional fune pressing. By maintaining uncompromising craftsmanship regardless of grade, it achieves quality exceeding its price. Positioned as an everyday sake for the local market, it offers authentic local sake flavor at an affordable price. With reliable quality from traditional methods and a universally approachable taste, it continues to accompany the daily lives of local people. A versatile all-rounder for home cooking, izakaya fare, and hot pot dishes in cold weather. With the flexibility to be enjoyed at any temperature and the capacity to harmonize with any cuisine, it demonstrates the fundamental essence of sake.

Tokiichi is Unkai Shuzo's pinnacle daiginjo, named after master brewer Tokiichi Matsumoto who brings over 50 years of experience. This sake crystallizes the brewer's exceptional skill and experience—a craftsman who received the "Contemporary Master Craftsman" title from the Minister of Labour and was also awarded the Medal with Yellow Ribbon. Employing the traditional "tsurushi-shibori" (hanging press) method, where drops fall naturally by gravity alone, this luxurious pressing technique achieves an impeccably clear flavor free of off-notes. With an astonishing track record of consecutive Gold Awards at the National New Sake Appraisal, it demonstrates outstanding quality and consistency. Brewed with Aya spring water, selected as one of Japan's 100 Best Waters, and carefully chosen sake rice polished to its limits, it features an exquisite balance of elegant ginjo aroma and a delicate yet profound flavor. Presented in a special wooden box, it carries a refined dignity befitting special occasions and is highly regarded as a premium gift.

Ayanishiki is a honjozo sake brewed by Unkai Shuzo using Aya spring water, selected as one of Japan's 100 Best Waters. Known as the "phantom sake" due to its rarity. Brewed with Yamada Nishiki rice polished to 65%, using the pure water nurtured by the laurel forests of Aya. It features a light mouthfeel and a sweet lingering finish, making it an approachable sake even for beginners. With a standard alcohol content of 15-16%, it is versatile enough to enjoy across a wide range of temperatures from chilled to warm. With over 10 Gold Awards at the National New Sake Appraisal, its exceptional quality is well established. Production is so limited that it does not even appear on Unkai Shuzo's official website, making it an extremely rare brand that is difficult to obtain even locally. It is one of Miyazaki's representative sakes, born from the fusion of Aya's rich natural environment and Unkai Shuzo's craftsmanship.

Garaku is one of the brands produced by Unkai Shuzo. As a sake brewed using Unkai Shuzo's traditional methods and the clear water of Aya, it forms part of the company's lineup.

Hatsumiyo is a honjozo sake named in commemoration of Emperor Jimmu's enthronement as the first emperor. With a history as an offering sake to Miyazaki Shrine, which enshrines Emperor Jimmu, it is a brand deeply rooted in the myths and history of Miyazaki. Characterized by a gentle aroma and an elegant, light flavor, it has a crisp, clean finish that enhances the taste of accompanying dishes. It pairs particularly well with Miyazaki's regional cuisine such as free-range chicken dishes and fresh seafood. Brewed with Aya spring water from Japan's 100 Best Waters using traditional methods with meticulous care. Often chosen for Shinto ceremonies and celebrations, it is positioned as a brand that embodies the culture and traditions of the region. At 15.5% alcohol, it offers the versatility to be enjoyed across a wide range of temperatures from chilled to room temperature.

Kiku Hatsumiyo is a junmai (pure rice) version of the Hatsumiyo brand. Brewed exclusively with rice and rice koji, it pursues the inherent umami of rice for a richer flavor profile. It combines rich aroma and sweetness with body and crispness, featuring the deep flavor unique to a junmai sake made solely from rice and rice koji. Like Hatsumiyo, it shares a deep connection with Miyazaki Shrine and is often chosen as the sake of choice for special occasions. Brewed with Aya spring water and carefully selected sake rice, the full-bodied flavor characteristic of junmai sake pairs well with richly seasoned dishes, and it is cherished as a local sake to enjoy alongside Miyazaki's regional cuisine. It is a crystallization of Unkai Shuzo's junmai brewing expertise, drawing out the full umami of rice.

Sentoku is the flagship brand of Sentoku Shuzo, the pride of Miyazaki Prefecture's only sake-exclusive brewery. It is brewed using traditional methods with subterranean water from the Gokase River sourced from Takachiho and sake rice cultivated by local contract farmers. The lineup ranges broadly from honjozo to daiginjo, with junmai sake at its core. The junmai sake in particular is a masterpiece, with Miyazaki Prefecture-grown rice polished to 60%, capturing the umami of rice in every drop. It is characterized by a gentle aroma and a clean mouthfeel, with an acidity of 1.5 that achieves an exquisite balance perfect as a food-pairing sake. It possesses the robust flavor and rich taste common to Kyushu sakes, with enough strength to stand up to sweetly seasoned dishes. It pairs exceptionally well with Miyazaki's local cuisine, including Nobeoka's famous chicken nanban, as a local sake that has been nurtured alongside the region's food culture. With an impressive record of gold medals at the Annual Japan New Sake Awards, it demonstrates consistent technical skill and high quality. Sentoku is a signature Miyazaki sake brand that embodies the philosophy and craftsmanship of Sentoku Shuzo, which continues to preserve sake culture in the shochu kingdom of Miyazaki.

Yume no Naka Made is the pinnacle junmai daiginjo of Sentoku Shuzo, a luxurious bottle made with Yamada Nishiki rice from Takachiho polished to 50% or less. With 700 kg of rice washed entirely by hand and brewed carefully using only rice and rice koji, it is a crystallization of the brewery's technique and passion. It features an elegant, fruity aroma and a refreshing mouthfeel, with the umami of rice clearly present within its clean, refined flavor. Its crisp and refreshing drinkability holds a universal appeal that is widely embraced by sake beginners and connoisseurs alike. Using subterranean water from the Gokase River sourced from Takachiho as brewing water and fermenting slowly at low temperatures, it achieves a delicate and elegant flavor. At 15% alcohol, serving it chilled best highlights its gorgeous aroma and refreshing taste. Named for its flavor that inspires a feeling of happiness, making one want to keep drinking even into one's dreams, this brand is often chosen for toasts on special occasions and as gifts, and stands as a masterpiece embodying Sentoku Shuzo's technical prowess. It is truly a dream-like junmai daiginjo born from Miyazaki Prefecture's ingredients and traditional craftsmanship.

Sasshu Masamune is a sake brand brewed by Hamada Shuzo to create a new sake culture in Southern Kyushu. "Sasshu" is the ancient name for the former Satsuma Province, and "Masamune" — a name synonymous with fine sake in Japan — together express the brewery's determination to produce authentic sake rooted in the land of Kagoshima. The challenge of brewing in Kagoshima's warm, subtropical climate has been overcome through fermentation management and temperature control techniques honed during generations of shochu making, resulting in a sake of truly original character. The lineup includes Junmai-shu, Junmai Ginjo, and Daiginjo, all characterized by a soft mouthfeel and gentle aroma that highlight the qualities of Kagoshima-grown rice. In Kagoshima, where shochu culture runs deep, the brand proposes exciting new pairings with local ingredients and cuisine, pursuing harmony with regional specialties such as kurobuta (Berkshire pork) dishes, Satsuma-age (fried fish cake), and Satsuma-jiru (rich miso soup). As one of Japan's southernmost authentic sake brands, Sasshu Masamune delivers a new flavor experience born from the fusion of Southern Kyushu's terroir and craftsmanship, writing a fresh chapter in Kagoshima's sake culture.

Tenbu is a sake brand brewed by Nishi Shuzo, embodying gratitude and reverence for nature's blessings, as its name meaning "a gift from heaven" suggests. The brand name expresses the philosophy that sake-making is supported by gifts from heaven such as the natural environment and agricultural crops, demonstrating a commitment to pursuing the finest quality with wholehearted sincerity and spirit. The Junmai Daiginjo is brewed with Yamada Nishiki from Tojo, Hyogo Prefecture, polished to 35%, while the Junmai Ginjo and Junmai are polished to 60%, with brewing that draws out each expression's individuality. Pear-like fruit aromas harmonize with the five tastes of sweet, dry, sour, bitter, and astringent, achieving a soft mouthfeel and excellent compatibility with a wide variety of dishes. When enjoyed from a wine glass, aromas of pear, melon, and white peach unfold, and swirling reveals additional notes of yogurt, fresh cheese, and chestnut in a complex, layered aromatic composition. Leveraging fermentation management techniques and quality commitment cultivated through shochu production, the brewery achieves consistent quality sake even in the warm climate of southern Kyushu.

"Reimei" is a sake brand brewed by Taikoku Shuzo in Okinawa Prefecture. As the sake brewed at the southernmost tip of Japan, it is a historic brand that realized the existence of local sake (jizake) in all 47 prefectures. Brewed using the original four-season brewing method (shiki-jozo) and high-temperature saccharification moto four-stage mashing (kouon-touka-moto yondan-jikomi), it features a fruity aroma that is hard to imagine from sake produced in the tropics, and a light and smooth taste. Because it uses soft water, it has a soft mouthfeel, and brings out a firm rice umami even while being light (tanrei). It is a taste that matches not only Okinawan cuisine but also a wide range of dishes. There are basic products such as "Reimei Honjozo" and "Reimei Junmai Ginjo", which are popular as souvenirs from Okinawa. The name "Reimei" (Dawn) embodies the desire to be "the dawn of sake brewing in Okinawa."

"Churasaki" is a new brand released by Taikoku Shuzo on July 23, 2020. It is a sake that pursues Okinawa-ness, crowned with "Chura" which expresses the beauty of Okinawa. Brewed with the concept of "a light and dry sake that you won't get tired of drinking even in the hot summer of Okinawa," it features a clearer and sharper taste than Reimei. The naming was decided by soliciting ideas from the general public within the prefecture, and it is a brand born with the thoughts of the local people. Like Reimei, using the four-season brewing method, it is finished with a quality that matches Okinawan cuisine. Because it has a refreshing aftertaste, it goes well with rich dishes, making it a perfect drink during meals that refreshes the mouth. Using a blue bottle inspired by the beautiful sea of Okinawa, the label design also incorporates Ryukyu Bingata patterns, making it a visual expression of Okinawa. It is widely supported as a new standard for souvenirs and gifts. Not only chilled (reishu), but it is also a versatile type where the dryness stands out even more when warmed (kan), allowing you to enjoy different expressions depending on the season and cuisine.

Bearing the brewer's own name, Ritsurin is a concept brand created to pursue the ultimate expression of terroir. With a focus on specific fields and cultivation methods, it aims to bottle the latent potential of Misato Nishiki rice and the essence of Rokugo's landscape directly. While retaining Harukasumi's gentleness, it offers a robust flavor filled with the energy and life force of the earth. A truly original sake that reflects the brewer's will and the memory of the land, inviting the drinker to Akita's rural scenery.

AIZ'S-EYES is a project brand gathering multiple skilled breweries from the Aizu region. Using regional resources chosen through "Aizu's eyes (EYES)," 13 participating breweries—including Eikawa, Minenoyuki, Nagurayama, Inagawa, and Bandai—express "Aizu Terroir" with a common mission. Fukushima's top-class brewing technology is poured into every bottle. It features clear, elegant quality made from Mt. Bandai groundwater and local rice. The collection, often available in sets for comparing tastes, is a true showcase of Aizu sake, allowing you to experience the region's history and diverse personalities at once.

Yae Kubiki is the pinnacle brand of Kubiki Shuzo, crystalizing the 'eight blessings' (Yae) nurtured by the rich nature of Kakizaki into sake. It is a limited brand handled only by specific authorized dealers, and it is a special sake where one can touch the abyss of the regional terroir. Sake rice, water, and the unique climate of this land. The traditional skills of the brewers gather all these blessings into one, achieving overwhelming quality. It features a dignified and deep flavor that makes the scenery of Kakizaki come to mind with every sip. It is a masterpiece where the brewery's passion and philosophy are condensed, expressing terroir like wine beyond the framework of sake.