Brands

"Nikko Homare" is the flagship brand representing Watanabe Sahei Shoten, founded in 1842. The history of over 180 years and the natural blessings of the World Heritage site, Nikko, are condensed into this single bottle. Using clear groundwater from the Nikko Mountains and local "Gohyaku-mangoku" rice from Nikko City, it embodies the brewery's true essence: a profound commitment to Junmai sake. Brewed only with rice, water, and rice koji, Nikko Homare is characterized by an exceptionally clear taste without any miscellaneous flavors. The crisp finish derived from Gohyaku-mangoku rice harmonizes with a gentle aroma reflecting the Nikko terroir, making it a perennial favorite as a Nikko souvenir. You can enjoy its refreshing coolness when chilled or discover the swelling umami of rice when served lukewarm. It perfectly complements Nikko's local delicacies, especially Yuba (tofu skin) dishes, making it the definitive sake to fully experience the taste of Nikko.

"Kurokabuto" is a powerful brand imaging a warlord's helmet, expressing the bravery and spirit of Sengoku warlords in the sake quality. The black-lacquered helmet symbolizes the power and dignity of a warlord, infusing that imposing appearance into the sake quality. It features a sturdy and satisfying flavor, with a rich sake quality that fully brings out the umami and richness of rice. Designed to be suitable for enjoying as warmed sake, when heated, the sweetness and umami of the rice expand fully, making you feel roundness and gentleness within strength. It goes well with local cuisine of the Chikugo region, hot pot dishes, and strong-flavored dishes, making it ideal as a dining sake to enjoy with meals. It is popular as a masculine and sturdy brand incorporating the spirituality of warlords into sake brewing.

Mutsu Otokoyama is a traditional brand of Hachinohe Shuzo, inheriting the pride of the original "Otokoyama" name. It has a history of being cherished by local fishermen and is characterized by a sharp, dry taste that pairs perfectly with seafood dishes.

Adatara Ginjo is Okunomatsu's best-seller, born from the revolutionary concept of "bringing Ginjo sake to the daily dining table." It harmonizes a gorgeous aroma with a mellow taste, offering a versatile quality enjoyable both chilled and warmed used nurukan. With overwhelming cost performance and a flavor one never tires of, it continues to be supported by many fans as a staple for evening drinks.

"Chikusen" is the representative brand of Tajime, named with underground water of Takeno River and respect for ancestors of Senshu. It is highly evaluated as pure local sake using 100% sake rice from Asago City and Toyooka City and only No. 7 yeast. Developing a wide range of products from Junmai Daiginjo to ordinary sake, it is characterized by sake quality that nestles close to the local food culture.

"Sawaya Matsumoto" is the flagship brand conveying Matsumoto Shuzo's soul, bearing the original shop name "Sawaya." With the spirit of "Shuhari" (follow, break, and transcend rules) as its pillar, it symbolizes challenging sake brewing that protects tradition, breaks existing frameworks, and opens up new horizons. Characterized by a fresh mouthfeel with a slight gas sensation that utilizes the individuality of the raw rice, pure acidity, and beautiful afterglow. As the "ultimate food-pairing sake" that enhances cuisine and enriches the dining experience, it receives hot support from foodies both domestic and overseas.

"Ichidai Misen" is a sake brand brewed by SAKURAO B&D, named after "Mt. Misen", the spiritual peak and highest peak of the World Heritage Site Miyajima. You can see Mt. Misen from the brewery, and it is made with the aim of being a sake worthy of its majestic appearance. Using sake rice from Hiroshima Prefecture and Hiroshima Momiji Yeast, it is characterized by a gorgeous and fruity aroma like melon and apple, a firm umami of rice, and a sharp aftertaste unique to Junmai sake.

"Amadare Ishi wo Ugatsu" (Constant dripping wears away the stone) is a brand bearing the proverb meaning that accumulated small efforts produce great results. It symbolizes the sincere attitude of Fukui Yahei Shoten, which continues to brew sake carefully, drop by drop. The rich and mellow taste created by "Tomizu-jikomi" makes you feel the strength like wearing away a stone over time. It is a bottle filled with the brewery's conviction that deeply permeates the drinker's heart.

"Sawanohana" is the representative brand that Tomono Shuzo brews aiming for the "royal road of mealtime sake." Even if not flashy, they pursue a sake quality that accompanies meals and becomes pleasant with each cup. It is characterized by a transparent taste where the deliciousness of high-quality water and rice harmonize.

"Meito Masamune" is a traditional brand that Tanaka Sake Brewery has continued to brew since its founding. In the Edo period, it has a history of being praised as rich and beautiful sake by the lord of Himeji Castle, the Sakai family, who granted the plaque "Kaki Zui Shu". The brand name named after the master of Japanese swords, Masamune, expresses a sharp and dignified taste. It is a standard brand that has been loved for many years while protecting the traditional sake quality of Harima.

A new brand launched by the 6th generation owner, characterized by its complex, full-bodied profile and rich aroma. Defined by a unique style that utilizes the traditional Kimoto method, zero additives, and table rice (Hanabishi), it is specifically designed to expand and deepen in flavor when served warm. It represents a bold, contemporary reinterpretation of ancient brewing techniques.

"Senchu Hassaku" is a very popular brand of Tsukasabotan, derived from the national vision devised by Ryoma Sakamoto on a ship. While being super dry, it boasts a smooth mouthfeel and outstanding sharpness. Highly fragrant, the umami expands in the mouth, and the aftertaste disappears quickly and cleanly. It is known as the ultimate food sake that goes well with a wide range of meals, from sashimi to meat dishes.

"Nagaragawa" is the representative brand of Komachi Shuzo, which started promotion as a local sake of Gifu in 1978. Using groundwater from the Nagara River and Gifu Prefecture-grown Hidahomare, it is characterized by a pleasant taste that brings out the umami of rice through silent fermentation brewing where natural environment music (healing music) is played 24 hours a day inside the brewery. It develops a diverse lineup including Junmai sake, Junmai Ginjo, Daiginjo, and sparkling sake.

"Kame no Kou" is an ultra-high polished brand that polishes the rare sake rice "Kame no O" to the limit. "Ju-ki", which achieved an astounding polishing ratio of 8%, is known as the ultimate work that gathered the best of technology. Releasing products polishing the historic sake rice "Kame no O" down to 6%, it shows the arrival point of high polishing technology. By using only the core part of the rice, it realizes a pure taste without off-flavors and a transparent aroma.

"Kurumazaka" is a brand brewed by Yoshimura Hideo Shoten, utilizing the tradition of Noto-style Yamahai brewing. Yamahai brewing is a traditional method of making yeast starter, utilizing the natural action of lactic acid bacteria and yeast to produce deep richness, complex acidity, and powerful umami. Inheriting the skills of the Noto style, it features a unique sake quality fused with the climate of Kishu. When tasted, the umami of rice spreads firmly, and the complex acidity unique to Yamahai brewing tightens the whole. While having deep richness and power, the aftertaste is sharp, demonstrating its true value as a sake served with food. Especially when served as warm sake, the umami of rice and acidity harmonize, allowing you to enjoy a rich yet sharp taste. It goes excellently with heavily seasoned dishes and fatty fish, increasing depth in combination with a wide range of Japanese food. It is loved as a unique brand where the climate of Kishu and the tradition of Noto-style Yamahai brewing are fused.

Sakura Muromachi is the flagship brand of Muromachi Shuzo, expressing the beauty of cherry blossoms and the cultural refinement of the Muromachi period. The name embodies the wish to be a sake that is beautiful and gorgeous like cherry blossoms and evokes the elegance of the Muromachi period. Brewed with Okayama's "Omachi Rice," Yoshii River groundwater, and Bitchu Toji techniques, it features a gorgeous aroma and elegant taste. With an elegant and delicate quality like cherry blossoms and well-balanced acidity, it is cherished as a brand expressing the Akaiwa terroir.

Gozenshu is the flagship brand that Tsuji Honten has been brewing since 1804 in Katsuyama, Maniwa City, known as a local sake made with Okayama-grown Omachi rice. In the historic castle town of Katsuyama along the Izumo Highway, they have maintained traditional sake-making for over two centuries. Leveraging their proximity to the birthplace of Omachi rice, their brewing deeply understands this rare sake rice's characteristics. With a range from Junmai Daiginjo to Kimoto Junmai, it offers the soft umami and complex flavors unique to Omachi rice. A brand that conveys the history of Okayama sake-making alongside Katsuyama's traditional townscape.

A prestige label established by the 7th and 8th generation owners who were trained in the techniques of the Nanbu guild masters. This high-quality brand is produced in limited quantities and is sold only through a select network of authorized partners. It is characterized by meticulous craftsmanship inherited from award-winning master brewers.

Hanayuki is a brand brewed by Kawazu Shuzo, bearing a graceful name. It features a flavor that combines floral gorgeousness with the purity of snow.

Tetsu, written with four "Dragon" characters, is a pinnacle Junmai Daiginjo representing the essence of various techniques, using the rare Aiyama rice polished to 40%. The unique visual name symbolizes overwhelming presence and power, bringing out the elegant and plump umami characteristic of Aiyama to its fullest. With international accolades including a Silver medal at IWC, this luxurious sake, carefully extracted drop by drop as "Shizuku-zake," invites the drinker to a moment of supreme bliss.

Kirin is the face of Kaetsu Shuzo and a flagship brand boasting a history of over 140 years. It originates from 'Kirinyama Castle' that used to be in this area, and was named after 'Kirin,' a Chinese auspicious beast said to appear in a peaceful world. It is a noble yet friendly sake nurtured by the deep misty climate along the Agano River. Its greatest feature is the neat taste backed by outstanding technology inherited by a family where two generations served as Japanese sake appraisers. Using strictly selected sake rice and pure water from the Tokonami River, and fermenting slowly at a low temperature, it draws out a clear finish without off-flavors and the original soft sweetness of rice. Loved locally beyond time, its high quality, highly evaluated at domestic and international competitions, is truly suitable for the name 'auspicious beast.' It is a dignified Niigata sake that harmonizes with any dish and brings a peaceful atmosphere to the table.