Brands

Michizakura is a brand brewed with the pure water and rice of Higashikawa, Hokkaido. Through thorough temperature control and careful handmade methods, it features a fruity and fresh taste that maximizes pure rice sweetness and umami. Its transparent quality, reflecting Higashikawa's rich nature, gently enhances food flavors and offers a calm afterglow that stays close to the drinker's heart.

"Miyanomatsu" is a brand brewed with the famous water of Arita and traditional techniques. It received the highest level of evaluation at the same time as the resumption of operations, with the Junmai Daiginjo winning the Grand Prize at the Fukuoka Regional Taxation Bureau Sake Awards, proving its ability.

"Senfuku" is a representative local sake of Kure City, Hiroshima Prefecture, and the flagship brand of Miyake Honten. Adopted as the purveyor sake of the former Imperial Navy, it has a history of being loaded on ships of the Combined Fleet including the battleship "Yamato," and was loved by many navy personnel. Continuing to inherit that tradition, they pursue a "flavorful and soft taste" rooted in the climate of Hiroshima, and continue to make sake that accompanies daily life.

"Suginishiki" is a unique brand with depth where ancient wisdom and modern sensibility intersect. Particularly, its quality brewed by ancient techniques like Yamahai and Bodaimoto possesses solid ability that impresses even connoisseurs. The most prominent feature is the powerful and complex flavor that increases in maturity with time. Rich acidity derived from naturally nurtured lactic acid bacteria draws out the rice umami to the maximum, giving a multi-layered impression that spreads in the mouth. It can be enjoyed in a wide range of temperatures from cold to hot, and its true value blossoms further especially when warmed. "Suginishiki," which enhances the characteristics of ingredients and gives depth to the dining table, is a celebrated sake for adults with universal value beyond trends.

Yamawa is a limited distribution series of Yamawa Shuzo Store, highly rated mainly by specialty stores as high-quality Junmai sake. Led by the 7th generation brewer and master brewer (Toji) Daisuke Ito, it is brewed with careful preparation that returns to manual work as much as possible, from washing rice to pressing. Using underflow water from the Funagata Mountains and sake rice produced in Miyagi Prefecture (Kura no Hana, Gin no Iroha, Miyama Nishiki), it features sake brewing that values the basics and is not swayed by trends, under the concept of "Simple is best."

"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.

"Manzairaku" is the flagship brand of Kobori Shuzoten, named after a celebratory court music (Gagaku) piece in a tradition spanning back to the 18th century. It is brewed with the pristine snowmelt water of Mount Hakusan and strictly selected sake rice, including the rare 'Hokuriku No. 12.' While possessing a plump and deep umami, it is characterized by a refreshingly clean finish, making it a highly perfected sake for enjoying with food. As a representative brand of Ishikawa, it is beloved for everything from festive gifts to daily luxuries. Every glass carries a wish for the drinker to experience auspicious moments and continued prosperity.

Ohmine is the representative brand of Ohmine Shuzou, and is evaluated as featuring 'fruity freshness like white peach'. It uses 'Benten no Yusui' of Akiyoshidai, Japan's largest karst plateau, which is special water selected as one of Japan's 100 Famous Waters. The concept raised during the revival of the brewery is to handle only Junmai Genshu (undiluted sake) without adding water for adjustment, maximizing the taste of the ingredients. Aiming for sake with an alcohol content of about 14 degrees, they fuse traditional methods and modern technology. The bottle design is also innovative, featuring a rice grain design. 3 grains represent Junmai sake, 2 grains represent Junmai Ginjo, and 1 grain represents Junmai Daiginjo, making the design visually easy to understand. Using Yamada Nishiki, Omachi (Okayama), Dewasansan (Yamagata), and Aiyama (Hyogo) as premium sake rice, they aim to maximize the individuality of each rice. As of April 2019, it has already been distributed to Taiwan, Hong Kong, Singapore, Stockholm, and New York, and is highly evaluated from home and abroad.

Shirasasatsuzumi is the iconic brand of Kanei Shuzoten, named after the Shirasasa Inari Shrine, the guardian deity of Hadano City. The elegant name likens the sound of white bamboo leaves rustling in the wind to the beat of a 'tsuzumi' (hand drum), reflecting deep reverence for nature. Using the celebrated Hadano Basin spring water (one of Japan's 100 Best Waters) as its source, it is characterized by an incredibly mellow mouthfeel and a refreshing finish reminiscent of a cool breeze from the Tanzawa foothills. This flavor, a perfect harmony of local culture and famous water, is the pride of Hadano and has been healing the hearts of many for years.

Aizu Musume is the ultimate local sake that expresses Aizu's "soil and wind," adhering strictly to rice and water from the brewery's own fields within a three-kilometer radius. Its taste, born from an exhaustive terroir-oriented approach called "Dosan-Doho," features a magnificent harmony of powerful rice umami and a dignified crisp finish. In particular, the field-limited series "Jo" is a gem of a brand representing Aizu, conveying the story of each individual field to the drinker.

Ura Gasanryu is an experimental, limited-edition series that further expands the possibilities of the flagship "Gasanryu" brand. Punctuated by the spirit of being "free from stereotypes," it pursues surprising flavor profiles through unconventional brewing techniques and a playful approach. Bearing the "Ura" (the "other side" or underground) name, it features seasonal specialties and rare batches that fascinate fans with Shindo Shuzoten's concentrated passion.

"Misuzu" is a brand reflecting the nature of Shinshu, derived from the pillow word of Shinano "Misuzukaru". It features a transparent and refreshing aroma, soft sweetness, and a sharp aftertaste. It is a perfect bottle as sake to accompany dry meals that enhances daily meals without getting tired of drinking.

"Toku Masamune" is a local sake that has been loved by people in the region since its establishment in Ansei 2 as the representative brand of Hagiwara Shuzo. It was named after "Sake Toku" in a Chinese historical event. Using the mellow water of the Tone River system as brewing water, it is brewed with rice from local Ibaraki and traditional skills. It features a rich scent and a rich taste where the umami of rice can be felt firmly. As a sake that accompanies various scenes of life from daily evening drinks to sunny days, it is rooted in the food culture of Sakai Town.

"Kaga Tsuru" is a prestigious brand with nearly 400 years of history, named by the third Lord of the Kaga Domain, Toshitsune Maeda. Beginning as an exclusive sake for the Maeda clan, it continues to offer a 'rich (nojun) and deep umami' that perfectly pairs with Kanazawa's fresh seafood and traditional cuisine. From cultivating rice in partnership with the local JA Kanazawa to brewing with the skilled techniques of the Noto Toji, the sake achieves a beautiful coexistence of mellow richness and pleasant crispness. Its high quality has been recognized globally, being selected for ANA's international business class and winning a Gold Medal at the French contest 'Kura Master.' It is a symbolic sake of Kanazawa that condenses the pride and culture of the Kaga Million Koku into a single glass.

Jinya is a locally rooted brand named after the "Jinya" (manor) that watches over the history of Kamako. Its powerful flavor with a solid core and approachable nature makes it deeply loved by the community.

"Okuizumo no Itteki" is a gem born from the rich nature of Okuizumo and carefully selected rice. By carefully polishing selected local sake rice and brewing it slowly at a low temperature, they have pursued the deep original umami of the rice and a clear, beautiful aftertaste. As the name suggests, the climate of Okuizumo and the passion of the brewers are condensed into every single drop. It is a dignified Junmai sake that lets you feel the pure air of Okuizumo, the land of myths.

"Wakaba" is the representative brand bearing the name of the brewery with a history of over 330 years. With the theme of "sake that accompanies the daily dining table," it is characterized by a gentle aroma with suppressed flashiness and a deep taste where the umami of rice spreads. It can be enjoyed in any temperature range from cold sake to hot sake, and goes perfectly with any dish. It is a sake that fits into life and continues to be loved by the people of Mizunami for a long time.

Nishi no Seki is the flagship brand of Kayashima Shuzo, a distinguished sake named in the 1890s with the aspiration to become the representative sake of western Japan. Inheriting the tradition of winning first prize at the inaugural National Sake Competition in 1907, it pursues 'delicious sake' with harmoniously balanced five tastes (sweet, sour, dry, bitter, astringent) under the philosophy of 'A Century of Consistent Quality.' Brewed meticulously using traditional handcrafting techniques with soft water from the Futago mountain range, Hinohikari from Oita, Hattannishiki from Hiroshima, and Yamada Nishiki from Hyogo. Beloved as a quintessential Kyushu-style food sake that enhances the flavor of cuisine, the brewery also pioneered innovative initiatives such as releasing ginjo sake 'Hizo-shu' in 1963.

"Miyamazakura" is the representative brand of Furuya Shuzoten, loved since its founding. Aiming for a pretty and beautiful sake quality like cherry blossoms blooming in the deep mountains at the foot of Mt. Asama. It has a good balance of elegant sweetness and acidity, and is a sake that accompanies seasonal dishes.

Kinkon is a brand synonymous with celebration in Japan, named to honor the Silver Wedding Anniversary of Emperor Meiji. Today, it holds a unique and sacred status as the sole 'Omiki' (sacred sake) offered to Tokyo's three major shrines: Meiji Jingu, Kanda Myojin, and Hie Shrine. Toshimaya is also credited with popularizing the 'Kagami-biraki' ceremony—the ritual of breaking open a sake barrel with a wooden mallet. Kinkon has thus been at the heart of countless weddings and festivities for generations. It balances the dignity of a sacred offering with an approachable taste, symbolizing the vibrant sake culture of Edo and Tokyo.

Yamatoya Zenai is the flagship of the revitalized Minenoyuki Shuzojo, merging 100% Kitakata rice, traditional techniques, and the sensibility of young makers. Pursuing a "refreshing acidity like lychee and rich sweetness," its modern taste brightly rewrites the established concepts of sake and is supported worldwide.

Housui is the representative brand of Housui Shuzo, founded in 1913 (Taisho 2). In 1916 (Taisho 5), it was named after the fact that local ancestors composed Chinese poems calling the Yoshino River 'Yoshinogawa' or 'Housui'. Using underground water from the Yoshino River pumped up from a well on the brewery premises, it continues to brew fragrant and delicious sake. It has a track record of winning prizes many times at the Annual Japan Sake Awards and also winning gold prizes. In 2003 (Heisei 15), 'Sankyo no Biroku Housui Junmai Daiginjo' had the honor of being presented to the current Emperor when he was the Crown Prince. This achievement of being a presented sake demonstrates the high quality of Housui. Housui, made receiving the blessings of the Yoshino River, which represents Shikoku, is one of the brands representing Tokushima, combining fragrance and deliciousness.

"Otoko no Namida" (Men's Tears) is sake characterized by a sharp and intense dryness. As the name suggests, it is a taste with a core that makes you feel men's sorrow and romance. It is an irresistible bottle for dry sake lovers with a satisfying response.

"Shinsen" is the flagship brand of Higashi Shuzo, named as a token of gratitude for the abundant blessings of the sacred Mount Hakusan. It embodies a 'true local sake' by using 100% Ishikawa-sourced ingredients, including Komatsu-grown rice, Hakusan underground water, and Kanazawa yeast. Its greatest appeal lies in the exquisite balance of a rich, full-bodied sweetness that spreads the moment it touches the tongue, followed by an astonishingly clean and sharp dry finish. The elegant aroma, which is brilliant yet unobtrusive at the dining table, has won numerous accolades in competitions both at home and abroad. Brewed within the ambiance of its historic cellars, it is truly a pure drop, much like a 'sacred spring' as its name implies.