Brands

"Hakurou" is the representative brand symbolizing the spirit of Sawada Shuzo. "Haku" (White) represents the sincerity of cherishing rice and polishing it until it is pure white, and "Rou" (Old/Longevity) was named with a wish for "longevity" and respect for "skilled technique." They pursue a "rich and savory flavor" that stands up to the powerful food culture of the Chita Peninsula, such as bean miso and tamari. Through traditional methods using Wagama and Koshiki, the life force of rice is sealed within the sake. Its solid umami, which does not fade over time, is a masterpiece that deeply permeates the drinker's heart.

Tama-jiman is the flagship brand of Ishikawa Shuzo, embodying the brewery's spirit and commitment to its region. Named in 1933, it stands for 'A sake that sings the heart of Tama, becomes the pride of Tama, and fills the hearts of the people of Tama.' The sake is crafted using the traditional 'Kan-zukuri' method (brewing only during the coldest winter months) with high-quality natural water drawn from 150m underground. It is widely praised for its exceptionally smooth texture and a clean, sharp finish that lets the umami of the rice shine without being heavy. Brewed in buildings designated as National Tangible Cultural Properties, Tama-jiman is a proud representation of Tokyo's rich nature and history.

"Fukuiwai" is the flagship brand brewed by Tohei Shuzo. It mainly uses the highest peak of sake rice "Yamada Nishiki" and Hokkaido's "Suisei," and breeds with Kururi's famous water. It features a swelling gorgeous aroma and an impressive mouthfeel with a clear contour of taste. The sweetness fades refreshingly towards the second half, and it is a well-balanced sake where sharp dryness and soft lingering finish harmonize beautifully.

Rokkasen is the representative brand carrying the company name, a masterpiece expressing Yamagata's terroir with the emotion of Waka poetry. It features a harmony of refined aroma and gentle, deep umami woven by the pure groundwater of Mt. Kurobushi and carefully selected Yamagata rice. While cherishing good old traditions, its elegant flavor that blends into modern dining tables brings a luxurious sense of comfort with every sip, continuing to stay close to the hearts of many people.

Byakko, meaning "a hundred lights," is a brand with the wish to be the ultimate light that makes the drinker's life shine. Under Tatenokawa Shuzo's firm technology of 100% Junmai Daiginjo, its greatest feature is the overwhelming transparency and sensual beauty produced by sake rice polished to the limit of 18%. Embodying the pinnacle of Japanese sake, its quality is highly evaluated in elite restaurants worldwide, reigning as a supreme artistic masterpiece that colors special moments more dazzlingly and vividly.

Miyakobijin is the signature label of southern Awaji, steadfast in its dedication to yamahai-moto brewing. As the flagship of a rare kura where over half the production is yamahai, it is marked by depth and layered acidity. Pressed slowly over several days with the classic "tenbin-shibori" balance press, its delicate nuances are carefully preserved. Medium-bodied yet refreshingly clean, it shines especially when gently warmed—a kan-agari character prized by enthusiasts. A true expression of traditional sake, it pairs beautifully with Awaji's rich seafood and fuller-flavored dishes.

Zankyo is an ultra-high polished brand brewed by Niizawa Sake Brewery gathering the best of their technology. It debuted as a Junmai Daiginjo where rice was polished to the limit of 7% rice polishing ratio, and it features a delicate and transparent taste and a lingering finish that disappears beautifully as the name suggests. It is also known that artist Masaharu Fukuyama loves drinking it.

"Sennenichi" (One in a Thousand Years) is the flagship brand bearing the brewery's name, meaning "an excellent thing that appears once in a thousand years." It is a sake that embodies the philosophy of honest, handcrafted brewing, inheriting traditions from the Meiji era. It is a brand packed with the brewery's philosophy, pursuing quality that continues to be loved across generations.

"Mutemuka" is a brand bearing the company name, a sake brewed by a brewery famous for chestnut shochu. Using rice and water nurtured in the rich nature of the upper reaches of the Shimanto River, it pursues an unadorned and simple taste. It is a bottle that makes you feel the warmth of handmade brewing, breathing the founding spirit of "without drowning in the crown, without decoration, just with bare hands."

Koshiji Fubuki is the signature brand of Takano Shuzo, a dignified sake named after the famous Showa singer Koshiji Fubuki. It pursues a refined beauty by overlapping her gorgeous presence as a native of Niigata City with the fantastic scene of a 'Fubuki' (Blizzard) shown by the harsh nature of the snow country. While mastering the light sake quality that is a synonym for Niigata sake, its biggest charm is the delicate umami hidden within and a sharp finish as clean as snow. It has a dignified style that fascinates the drinker, like a star standing on stage, and enhances any banquet setting. It is a masterpiece that connects the Showa era and the present, loved for a long time by sake fans not only in local Niigata but also across Japan.

"Kamotsuru" is the representative brand of Kamotsuru Shuzo named in 1873 (Meiji 6), and is known nationwide as a synonym for Hiroshima sake. The representative "Daiginjo Tokusei Gold Kamotsuru" is also famous for being served at a dinner when former President Obama visited Japan, and its elegant appearance with cherry blossom petal-shaped gold leaf dancing is perfect for celebratory occasions. It is the royal road of sake combining quality and formality, continuing to evolve while protecting tradition.

"Dan" means "sunrise" or "beginning," and is a premium brand symbolizing the "beginning of new joy" for Sasaichi Shuzo. A brewery with over 350 years of history returned to its roots, brewing with traditional handmade methods using the brewing water of Mt. Fuji and the highest quality sake rice. Eliminating all compromises, it is a simple yet luxurious sake that pursues a powerful taste, gorgeous aroma, and the balance as the ultimate meal-time sake.

"Hatsumidori" is a traditional brand that Okuhida Shuzo has protected for 300 years. In the Edo period, the name was bestowed by the lord of the Owari domain as "Sake of a mountain village surrounded by water and greenery." Using clear water pumped from the confluence of the Hida River and the Maze River and local Gifu "Hidahomare." Please enjoy the refreshing and profound taste woven by the climate of the historic "Hida Kaido Kanayama-juku" and the skills of skilled master brewers.

Mitsuboshi Honjin is the flagship brand of Senryu Shuzo, named after the honjin residence of the Hirado domain adjacent to the brewery. The three-star mark uses the mitsuboshi (three stars) of the Matsuura clan of Hirado. It is a nihonshu brewed with traditional techniques that stand the test of time, where the koji-making process relies not on machines but on the meticulous temperature management guided by the experience and intuition of the master brewer. With a history of being founded by order of the Hirado domain, it is a nihonshu brewed while preserving traditional methods as a brewery deeply tied to the region's history. The moto-gura (yeast starter storehouse) still in use today is said to date from the founding during the Genroku era and is a designated tangible cultural property of Nagasaki Prefecture.

Kisho is the representative brand of Nozaki Shuzo, named by combining the founder's initial 'Ki' (Joie) with 'Sho' (Correct), signifying an 'honest alcohol suitable for any occasion.' It is distinguished by its meticulous, handcrafted quality and the use of Mt. Shiroyama's pure spring water. In an era of mass production, Kisho stands out for its reliance on the traditional 'Koshiki' steam vat and manual labor. As a rare local brew seldom seen outside the Akigawa River area, it is deeply cherished by the local community as a pinnacle of authentic craftsmanship.

"Sugidama" is a Ginjo Junmai sake named after the cedar ball (sugidama) which is the traditional symbol of sake breweries. This exquisite sake offers a perfect balance of aroma and flavor with a mellow mouthfeel that can be enjoyed both chilled and warmed. It features a soft profile that highlights the rich umami of the rice.

Named after Akita's pride, the sacred Mt. Chokai, this passionate brand captures the mountain's great natural vitality in a bottle. Capitalizing on its blessed location at the foot of the mountain, it uses pure groundwater resembling glacial springs and rice like "Miyama Nishiki" nurtured by the brewers, refined with both modern technology and traditional sensibilities. Its large-scale umami, reminiscent of Mt. Chokai's grand presence, and its refreshing finish convey the energy of Akita's rich terroir with every sip.

Denyu is a brand reflecting gratitude to the earth that nurtures rice and the people involved, as its name 'Friend of the Rice Field' suggests. Insisting on contract-grown rice from local Ojiya, it is brewed with careful manual labor to bring out its umami to the maximum. The quality, where plump rice umami and clean finish coexist, is truly a sake where 'rice takes the lead.' Symbolizing the brewery's stance of supporting regional agriculture and walking together, this sake makes one feel an attachment to the land the more one drinks. It is a heartwarming brand that combines the peace of mind of seeing the faces of the producers with reliable quality.

"Kyokuhou" is the representative brand inheriting the traditions of Kyokuhou Shuzo since its founding. Using sake rice grown in Hiroshima Prefecture and underground water from the Ota River, it is carefully brewed with the skills of Hiroshima Toji. It is characterized by a firm feeling of the umami of rice, while the aftertaste is refreshing and sharp. It can be enjoyed in a wide range of temperatures from cold sake to hot sake, and is an ideal bottle as a sake during meals to enjoy with daily meals.

"Haregiku" is the flagship brand that Toa Shuzo, with 400 years of history, brews by gathering the essence of tradition. Suitable for its name "Chrysanthemum of bright days," it features a flavor full of dignity where a gorgeous aroma coloring celebration seats and plump rice umami are harmonized. A famous sake having both historic weight and vividness, nurtured by Saitama's terroir and yeast, making the drinker's heart bright.

Tohoku Izumi is the flagship brand of Takahashi Shuzoten, symbolizing the superb clarity brought by Mt. Chokai's snowmelt. Pursuing "fineness" and "transparency" to the limit, its quality is as fresh as water springing from a fountain, featuring a harmony of gentle aroma and refined umami. Their highly acclaimed Yamahai style is exceptionally elegant while retaining traditional power. It is loved by gourmets nationwide as a great supporting player that highlights the flavor of cuisine.

Named after Mount Tanigawa (1,977m), one of Japan's 100 Famous Mountains, this brand expresses the majestic power of nature. While categorizing as a dry (karakuchi) sake, it maintains a harmonious balance with a subtle, gentle sweetness derived from the soft brewing water. With its crisp finish and excellent versatility with food, it is a sake meant to be enjoyed across a wide range of occasions.

Toyokuni is the flagship reaching the height of Toyokuni Shuzo's technical excellence, also shining with an IWC Gold Medal. The dignified aroma and refined umami produced by traditional Fune-shibori and precise warehouse management are truly artworks symbolizing the fertility of a "rich country."

Kita no Nishiki is the flagship brand of Kobayashi Shuzo, embodying the founder's determination to 'achieve success in Hokkaido.' With 100% Hokkaido-grown rice and brewed with subsoil water from the Yubari Mountains, it is a 'local sake' capturing the essence of Hokkaido. Its rich umami and depth, combined with a clean finish, make it a full-bodied dry sake that perfectly complements regional cuisine.

It is a brand name derived from an old poem, and is a representative brand of Yaegaki Sake Brewery with a history of over 350 years. With Yamada Nishiki, the famous water "Senju no Mizu" of the Hayashida River, and the technique of Kanjikomi, it realizes a sake quality with a mellow and deep umami. It features the umami of rice carefully made by the manufacturing method using the traditional Futa Koji method. While inheriting the tradition of sake brewing in the Harima region, they are making well-balanced sake incorporating modern technology.