Brands

"Azumanada" is a brand from the time of founding, named after the ambition to brew sake that rivals the famous brewing region of the west, "Nada." Sticking to entirely handmade production unique to small-scale production, it realizes a rich umami and a sharp taste. It is a bottle filled with the pride of the brewery that continues to protect tradition.

Hakoneyama is the prestigious flagship brand representing the pride of Inoue Shuzo, crafted with a global vision in mind. Trademarked during the Meiji era as part of an early effort to export Japanese sake to Europe—a rare ambition at the time—it has long served as an ambassador conveying the grandeur of Hakone to the world. Its defining characteristics are the deep body and brilliant crispness brought forth by the pure hard water of the Sakawa River. Through traditional handcrafted methods, the brewery maximizes the inherent power of the rice, creating a dignified sake with an elegant aroma and a robust structure. With a history of numerous awards at domestic and international competitions, Hakoneyama continues to be cherished by sake enthusiasts worldwide as a superlative companion to Hakone's culinary excellence.

"Hizen Toji" is the flagship brand of Yamato Shuzo, brewed with subsoil water from Mt. Sefuri. It is characterized by sake brewing that inherits the traditional techniques of Hizen Toji, possessing a mellow and deep flavor. It maximizes the umami of rice and is an authentic sake with excellent compatibility with meals.

Moehime is one of the brands brewed by Niizawa Sake Brewery, a series characterized by character illustrations.

"Hanagaki" is the flagship brand packed with the passion and technology of Nanbu Shuzojo. It offers a wide lineup, from fresh sake like "Tarekuchi" to aged sake with a deep taste due to long-term maturation. Especially for aged sake, it has received high acclaim nationwide, and the harmony of the rice's umami and the mellowness created by time is exquisite. It complements any dish and brightly colors the dining table.

Named after the majestic active volcano Mount Asama, this brand is characterized by a flavor profile that combines volcanic power with refined delicacy.

Masukagami is a flagship brand that conveys the history of Masukagami to the present. As its auspicious name meaning 'mirror (sake surface) wishing for ten thousand years of longevity' suggests, it has long been loved as a gift and as a sake that colors good daily days. It is characterized by a light and deep taste that carefully draws out the umami of Niigata rice. The calm and refined aroma harmonizes widely from delicate Japanese food to modern Western food and has a soft mouthfeel that heals the drinker's fatigue. The different charms depending on the temperature range, such as refreshing when chilled and plump umami when warmed, are due to refined traditional techniques. It is a sake that represents 'sincerity' itself, reflecting the climate of Kamo and staying close to the drinker's heart.

"Kumonoi" is the flagship brand of Yoshida Kingoemon Shouten, named after an old poem. Embodying the brewery's attitude of insisting on "only Junmai sake," it maximizes the umami and sweetness of rice. The full-bodied and profound taste woven by the smooth water welling from a deep well dug in the Taisho era and high-quality rice is an exquisite piece that softens the drinker's heart.

Reizan is the flagship brand of Yamamura Shuzo, a sake imbued with reverence for Mount Aso, also known as a sacred mountain. It features a mineral quality brought by Aso's subterranean water and an elegant flavor achieved through meticulous brewing. With a slightly dry taste, it harmonizes a clean mouthfeel with a deep, lingering finish. Enjoyable across a wide temperature range from chilled to warmed, it pairs well with seasonal ingredients from Aso throughout the year.

"DAITO" is a premium Junmai Daiginjo sake that stands at the pinnacle of the entire Suigei lineup. With the theme of "premium sake that enriches food culture," it thoroughly pursues quality. The rice used is the highest grade "Special A Yamada Nishiki" from the Tojo district of Kato City, Hyogo Prefecture, lavishly polished to a 30% ratio. Furthermore, by daring to use two types of yeast instead of the usual one, it achieves the gorgeous ginjo aroma unique to Daiginjo, the rich flavor unique to Junmai, and the crisp aftertaste typical of Suigei all at once. In the manufacturing process, only the "nakadori" (middle cut) portion, considered to have the most excellent flavor when pressing the sake, is specially collected and stored at low temperature while fresh. The name "DAITO" comes from the most complex kanji character with a total of 84 strokes, consisting of three clouds and three dragons (read as "daito"). Overlapping the image of a dragon going through the clouds with the image of Tosa's hero Sakamoto Ryoma, it was named as a fitting title for the finest sake. The package design is renewed every year through collaboration with different artists, attracting attention for its artistry as well.

"Somi" is the flagship brand boasting over 400 years of history, named after the founder Migita Honten's Dharma name "Onyo Somi." With a wide lineup from refreshing Tanrei Karakuchi (dry) to rich Umakuchi (savory), it is deeply rooted in the food culture of local Masuda. Its taste, which you never tire of and which nestles up to any dish, is truly a model of "local sake." Please enjoy the profound taste in which long history and tradition breathe.

Hiran is the flagship brand of Mori Shuzojo, deriving its name from Hirado's former name Hirantou (Hiran Island). This was because the island's appearance from the sea resembled the mythical bird ran taking flight. It is a brand that embodies Hirado's terroir and history in its name, brewed by the young fifth-generation brewery owner who studied fermentation at Hiroshima University, expressing Hirado's terroir through the use of indigenous brewery yeast.

Ashigarigo is a brand that expresses the lush terroir of the Ashigara region and the beautiful seasonal colors that bloom there. Its most prominent feature is the use of 'flower yeast' collected from hydrangeas (ajisai)—the symbolic flower of Kaisei Town. The elegant and brilliant aroma derived from the flower yeast harmonizes perfectly with the gentle yet firm umami woven by the rice of the Ashigara Plain. Transforming the regional identity into the form of sake, this brand is a concentrated essence of Ashigara's terroir. Filled with deep local love and respect for nature, it offers a refreshing and passionate flavor profile.

"Kikuhime" is a timeless masterpiece that has carved its name into history as a synonym for Yamahai-style brewing. By championing 'Yamahai-shikomi' ahead of the industry and drawing out the umami and acidity of rice to their limits, it has established an unshakable status as the representative of 'manly sake' (otoko-zake). Its most prominent feature is the overwhelming depth and powerful acidity born from the Yamahai process, which follows the laws of nature by slowly nurturing lactic acid bacteria and yeast. Furthermore, using Yamada Nishiki from the special A-A district of Yokawa, Hyogo, and aging for one to two years creates a flavor profile with layers of mellow aromas reminiscent of nuts and honey, and dense umami suggesting brown sugar. Its quality, honored with numerous international awards, is the very pride of Kikuhime as they continue to pursue the 'truth of sake' without being swayed by trends.

"Yamatotsuru" is a brand produced in small quantities by Daiwa Sake Brewery as its own brand, and is not sold at retail but is mainly provided to local restaurants. Using "Yamatotsuru" was once known as a limited product available only at the tourist information center at Akashi Station, and was a phantom local sake that was extremely difficult to obtain. Apart from the supply to Hakutsuru, it is a special existence produced in small quantities to cherish the connection with the community, and is a brand that shows the technical capabilities of Daiwa Sake Brewery. It is characterized by a light and gentle mouthfeel and an elegant and mellow taste, aiming for a sake quality that you will not tire of drinking and that accompanies your daily meals.

"Suijinbi" is a heart-warming brand with the meaning "A drunken person is like the sun." You can enjoy a taste that gently wraps around you, healing daily fatigue and giving vitality for tomorrow.

Ran no Homare is the flagship brand brewed by Yamanari Shuzo since its founding in 1804, a distinguished sake named by the Confucian scholar Sakatani Roro from the Analects expression 'Shutsuran no Homare' (the honor of surpassing one's master). The name embodies the teaching that a disciple surpassing their master brings honor to the teacher, reflecting the deep historical ties of this brewery with Shibusawa Eiichi. Brewed using underground water from the Oda River (medium-hard water) that springs in Yoshii-cho, Ibara City, it is crafted through cold brewing from January to March using traditional Bitchu toji techniques. Using rare traditional Japanese iron kettles (wagama) to steam rice, they create ideal 'dry steam' that brings out the natural umami of the rice. The daiginjo with 40% rice polishing has won awards at the National New Sake Competition, and the Josen received an Excellence Award in the warm sake category, showcasing the deep versatility of flavors enjoyable both chilled and warmed.

Shodoshima no Kagayaki is a brand manufactured by Shodoshima Shuzo that directly expresses the brilliance of the region of Shodoshima. It expresses the charm of sake brewing created by the rich nature of Shodoshima floating in the Seto Inland Sea, clear spring water from Mt. Hoshigajo, rice of the island, and the unique environment of the island with the word 'Kagayaki' (Brilliance). It is a brand that expresses the characteristics of sake brewing, which is rare nationwide, island brewing, and the diverse charms of Shodoshima (tourism resources such as olives, soy sauce, somen, Kankakei) in the form of sake. A manufacturing method that makes use of color and umami with all-volume non-filtration realizes a taste that maximizes the blessings of nature in Shodoshima. With a brand name filled with pride and attachment to the region of Shodoshima, it is a representative brand of Shodoshima Shuzo that transmits the charm of the island through sake.

Bansho is the flagship brand of Yoshidaya, employing the traditional "hanegi-shibori" (lever pressing) method that survives in only a handful of locations across Japan. The brewery also pursues sake-making with flower yeasts, and the junmai ginjo Fugen no Yume uses cherry blossom flower yeast. Through the fusion of traditional techniques and flower yeasts, the sake is highly regarded as a nihonshu that expresses the terroir of Minamishimabara.

Oguni Sakuragawa is the flagship brand reborn as a symbol of Oguni's terroir, receiving the blessings of the sacred Iide mountain range foothills. The pure spring water melting from perennial snow gently envelopes the umami of the rice, achieving a "mellow and clear mouthfeel" just like snowmelt. The flavor, harmonizing the weight of over 300 years of tradition with the pure air unique to heavy snowfall regions, is a heartwarming masterpiece that brings to mind the beautiful seasonal scenes of Oguni with every sip.

Daitengu is the flagship brand embodying an indomitable soul, receiving its naming from the Tengu masks that appeared as a "good omen" at its 1872 founding. Using "Raijin Shimizu" from Mount Adatara and through "Fune-shibori" (tank pressing) with gentle weight, it expresses powerful yet delicate rice ripples. With 80% consumed in its home of Motomiya, it is a true local sake most loved by the community.

Kizunamai is a symbol of disaster support and bonds, brewed with rice gathered from all 47 prefectures of Japan. Masterfully achieving harmony among rice from various regions—an extremely difficult task—to realize a rich and crystal-clear sweetness. It is a brand of hope connecting Japan as one, having established the record of winning an award at the National New Sake Awards.

Denemon is the representative brand symbolizing the pride of Echigo Denemon, bearing the brewery's store name as it is. 'Den' means the wisdom and skills handed down through generations, and 'Den' means the pride of craftsmen who keep it, containing deep respect for tradition. The sake quality is a very well-balanced finish where the gentle sweetness and umami of rice harmonize in a light and clean drinking taste typical of Niigata. Faithful to traditional methods and with a sophistication that also suits modern palates, it is a bottle that embodies the brewery's philosophy, gently enhancing the taste of overall Japanese food, including fish dishes.

"Tokyo Zakari" is a long-selling brand of Koyama Honke Shuzo named with the Tokyo metropolitan market in mind. It features a refreshing and light mouthfeel that stays close to urban life. Easy to match with any dish and enjoyable casually for daily evening drinks, it is a talented sake with excellent cost performance.