Brands

"Sonnoh" is the flagship brand inheriting the spirit of Yamazaki Goshi Gaisha since its founding. Impressed by the inscription "Sonnoh Hobutsu" (Revere the Emperor, Worship Buddha) at the nearby ancient temple Yusho-ji, it was named after it. Using 100% Aichi-grown rice and brewed with traditional Nanbu Toji techniques, this sake features a sharp dryness and deep umami from low-temperature aging. Combining the strength and dignity born of the Mikawa climate, it demonstrates its true value across a wide range of temperatures, from chilled to warmed.

Asahikawa is the flagship brand representing the pride of Asahikawa Shuzo, conveying over 170 years of tradition to the present. Using 100% locally grown "Yamasake No. 4" rice and carefully brewed by skilled craftsmen, it pursues a sharp and crisp "essence of dry sake." With high skills backed by Gold Medals at the Annual Japan Sake Awards and a brave transparency that vividly complements food, it is deeply supported by those who love traditional Japanese sake aesthetics.

"Shinanohikari" is the representative brand of Nishi Iida Shuzoten, named with the wish to create Shinshu sake that shines beautifully like Zenkoji Temple. It is a classic brand that has been loved locally for a long time.

Takachiyo (Kanji) is a brand that respects the tradition that is the origin of the brewery. Maximizing the severe winter of Minami Uonuma and the individuality of the in-house cultivated rice 'Ipponjime,' it pursues a taste that is robust yet possesses elegance as a sake during meals. Suppressing impurities thoroughly by flat polishing, the pure umami of rice is brilliantly expressed. This sake, where brewing techniques passed down for generations and the latest polishing technology have come to fruition, lets its depth permeate the body the more you drink, and it is indeed a product that can be called the spiritual pillar of Takachiyo Shuzo. It is a high-class traditional taste that has been long loved by local people and supports the food culture of Uonuma, the food capital.

"Kaminoi" is the flagship brand named after the history of the brewery's founding family donating a sacred rice field to Atsuta Jingu Shrine. Reflecting its history deeply involved with Shinto rituals, it features a clear, transparent, and elegant quality. It is brewed within buildings registered as Nagoya City's regional architectural assets, combining traditional techniques with modern knowledge. It is a drop housing a sacred resonance and reliable quality, highly valued for celebrations and as gifts.

"Tosa Kinzo" is a light Junmai sake proposed by Takagi Shuzo as an evening drink for "Ke no hi" (ordinary days). Using yeast that produces a banana-like scent, it is finished with an approachable taste. The mild aroma and dry flavor can be enjoyed in a wide range of temperatures from cold sake to warm sake, and goes exceptionally well with Tosa cuisine. As a food sake that brings out the umami of various dishes including bonito, it enriches the daily dining table. A variation using deep sea yeast, "Tosa Kinzo Deep Sea Yeast," is also available.

Koshi no Hakuro is the flagship brand representing the long history and tradition of Hakuro Shuzo. Achieving the pinnacle of Niigata's 'tanrei karakuchi' (light and dry) style, it features a crisp, clean finish and a sophisticated transparency that complements any cuisine. The label proudly features the 'Mitsu-kashiwa' crest of the Makino family, making it a supreme sake where local history and brewing passion resonate. From daily meals to special gifts, it remains a long-cherished staple of Nagaoka.

Sechubai is one of Niigata's representative sakes and the symbol of Maruyama Shuzojo's convictions. Its greatest charm lies in a 'tanrei amakuchi' (light and sweet) flavor that brings out the gentle sweetness of rice, paired with an elegant and modest aroma reminiscent of plum blossoms heralding spring in snow country. The texture—created by the soft mountain water and traditional hand-crafted koji—is incredibly smooth, with a comfort that feels as though it melts away in the mouth like snow. Imbued with the soul of Maruyama Shuzojo, which sincerely pursues 'delicious sake' without being swayed by trends, it remains beloved by many enthusiasts.

Suehiro is the hallmark brand of the brewery that has carried Aizu's history and culture since its founding in 1850. As a holy ground for Yamahai brewing, it pursues deep rice umami and crisp acidity. Brewed in buildings designated as Registered Tangible Cultural Properties, its taste fascinates fans not only locally but nationwide, continuing to shine as the orthodox path of Aizu's local sake.

Senbazuru is the brand of Sato Shuzo, an auspicious sake imbued with wishes for peace and happiness. Brewed with the crisp water and cool climate of the Kuju Highlands, this sake features a fine-grained, delicate flavor. Each batch is crafted with care, like folding paper cranes one by one. With a mellow, refined mouthfeel harmonizing with a crisp, clean finish, it is frequently chosen as a toast sake for celebrations and special occasions.

Kawatsuru is a representative brand of Kawatsuru Shuzo, named after the first generation Seizo Kawahito dreamed of a magnificent crane landing on the Saita River flowing behind the brewery at the time of its founding in 1891 (Meiji 24). It is an auspicious brand name combining the river (Saita River) and the crane (symbol of good omen), containing the wish for the blessing of water and happiness. Using the underground underflow water of the Saita River where fireflies fly as brewing water, they practice sake brewing that maximizes the characteristics of rice while being grateful for the abundant water of 'Saita River bringing treasure to wealth'. Actively utilizing high-quality Sanuki rice from Kagawa Prefecture, especially prefectural sake rice such as Ooseto and Sanuki Yoimai, they maximize local bounty. They also develop innovative products such as 'KAWATSURU Olive Junmai Ginjo' using Sanuki olive yeast and 'Setouchi KAWATSURU Junmai Ginjo', fusing tradition and innovation. Olive yeast brewing characterized by a gorgeous muscat-like aroma and refreshing and sharp acidity goes well with Western food and Setouchi ingredients, expressing regional characteristics. Developing a wide lineup such as Junmai, Junmai Ginjo, and Junmai Daiginjo, it has diversity to meet various needs. As a signboard brand of Kawatsuru Shuzo with a history of more than 130 years, it is one of the local sakes representing Western Kagawa Prefecture.

Yoshikawa Toji is a brand bearing the regional history and technology, the pride of the brewery, in its name. It is a bottle that straightly conveys the tradition of Yoshikawa-ku, famous as a production area of Echigo Toji, and the certain skilled techniques of the brewers to modern drinkers. Based on traditional methods, it features a warm umami of rice and a clean aftertaste that one never tires of even if drinking every day. It is a 'community-focused' flavor that stays close to local food culture and further enhances home cooking. An orthodox brand that can be called the symbol of the brewery, crystalizing love for the land of Yoshikawa and pride as a brewer.

The namesake brand and origin of the brewery, representing the quest for the future of local sake while honoring antiquity. It purely embodies the Aramasa identity: 100% wooden vats, Kimoto method, and No. 6 yeast. By trusting the power of raw materials and excluding all additives, its taste conveys the true vitality of Akita's terroir.

"Tsumugibijin" is the representative brand of Nomura Jozo, and has been loved in the local Joso City since its founding in 1897. The brand name was named after the image of a beautiful woman who looks good in a kimono made of "Yuki Tsumugi," a local specialty of this region. Using rich soft water from the Kinugawa River and carefully selected high-quality rice, they insist on careful hand-made methods. It features a plump scent and a soft mouthfeel with a sharp taste, realizing a sake quality that you will never get tired of drinking. It is highly evaluated internationally, such as winning a gold medal at "Kura Master" in France. It goes well with meals and is familiar as a sake that colors the daily dining table.

Aratama is a traditional brand that Wada Shuzo has protected since its founding, carrying a name that symbolizes New Year's season words and auspicious beginnings. Featuring a fine, silk-smooth mouthfeel created by Mt. Gassan's spring water and a delicate quality where rice umami gracefully expands. Including Junmai sake brewed with the rare "Kairyo Shinko" rice only available locally, it is deeply loved across generations as a "sake of celebration" that delivers happiness and hope to the drinker.

Reikyo is the ultimate brand expressing the world of "Absolute Zero," which is infinitely close to zero, with a rice polishing ratio of 0.85% challenged by Niizawa Sake Brewery. Using rice polished over 5,297 hours (about 221 days), it realizes extreme transparency without any unpleasant taste, a faint sweetness of rice, and a beautiful lingering finish.

"Mikotsuru" is a brand symbolizing revival and leap, named after the crane said to be a messenger of god that flew to Lake Suwa. Along with the reconstruction of the brewery in 2020, the quality was renewed by the fusion of the latest technology and handmade. Shining as Champion Sake at the world's highest peak contest "IWC," it is a taste recognized by the world where juicy umami and acidity harmonize.

Taka is a brand taken from the name of the 5th generation brewery owner Takahiro Nagayama, and is a Junmai sake with the concept of 'healing and rice taste'. It is a dry Junmai sake, and the gentle taste inherent in rice spreads gradually. While being a sharp dry Junmai sake using medium-hard water, it suppresses excessive sweetness and brings out the essential umami of the raw rice. Rather than the wine-like nuances that emphasize gorgeous aromas and acids seen in the recent sake boom, they emphasize the traditional balance that adheres to the tradition of sake. The most important thing is 'sake that can be drunk continuously', pursuing a healing taste rather than flashy aromas or excessive sweetness. They aim for a sake quality that can be drunk slowly without getting tired, like a kimono beauty. Using medium-hard water originating from Akiyoshidai, they use sake rice such as Yamada Nishiki and Omachi produced locally in Ube. Expressing the essential umami of rice while making the sake sharp with the hard texture of minerals in the preparation water. Embodying the philosophy of brewing only Junmai sake conscious of international standards, expression of terroir, and protection of the local environment through cooperation with agriculture, the dry sake quality with rice umami and sharpness is easy to match with a wide range of dishes, and has particularly good compatibility with Japanese food.

Kokushi Muso is the iconic flagship brand of Takasago Shuzo, famous for its sharp, dry character. A historic pioneer of the 'Tanrei Karakuchi' (light and dry) style, it uses Daisetsuzan subsoil water and Hokkaido rice, brewed cleanly without impurities through low-temperature fermentation. While offering a wide product range, it consistently pursues a 'sharp finish that enhances food flavors,' captivating fans with its bold yet pure taste nurtured by Asahikawa's harsh winters.

Kamikokoro is the main brand of Kamikokoro Shuzo, a flagship sake named by second-generation Matsusaburo using kanji with the same reading as "Kamikokoro" with the wish to "brew sake with purity of body and spirit." Brewed in Yorishima-cho, Asakuchi City, the birthplace of Bitchu Toji, preserving traditional techniques for over a century. Using high-quality water from Yorishima and Okayama-grown rice, carefully brewed with Bitchu Toji techniques, it features a gentle aroma and well-balanced flavor. With a broad lineup from daiginjo to junmai, it values flavors that complement regional food culture. Pairing well with Seto Inland Sea seafood, it is a brand enjoyable from everyday dining to special occasions.

"Meikyoshisui" is the representative brand of Osawa Shuzo. As the name meaning "water surface as quiet as a mirror without a single spot" suggests, it is characterized by a crystal-clear transparency and smooth mouthfeel. It continues to fascinate many sake fans as a mealtime sake that brings out the taste of dishes.

"Miyamagiku" is the flagship brand of Funasaka Sake Brewery, characterized by a gorgeous aroma and a refreshing, sharp dryness. Especially for the Daiginjo, the gentle aroma reminiscent of fruit and the sweetness of the rice are in harmony, and you can enjoy a transparent mouthfeel. From Junmai to Daiginjo, it is a local sake that stays close to the food culture of Hida and demonstrates its charm at various temperature ranges such as cold or warm sake, and continues to be loved by many people.

"Shiroku" is a traditional brand that can be said to be the origin of Nakashima Sake Brewery, named after the era name "Genroku" at the time of founding. It is a daily sake that has been loved by locals for a long time and you never get tired of. Deeply rooted in local food culture, it protects the old-fashioned taste where the umami of rice expands when warmed.

Kita no Hana is the flagship brand symbolizing the brewery's revival, bearing a name that represents the brilliance of Kitakata. Fukushima-grown rice, yeast, and Mount Iide's soft water work in trinity to create a neat and clean drinking profile where gentle rice umami lives. Its quality, honored with numerous Gold Medals, vividly expresses Kitakata's rich history and the light of hope connecting to the next generation.