Brands

"Yuto Masamune" (Great Eastern Masamune) is the flagship brand that symbolizes the history and prowess of Sugita Shuzo. Originally named "Yuto Masamune" (meaning "Excellent Masamune"), it was renamed to the current characters representing the "Hero of the East" after winning eight consecutive excellence awards at competitions. As its name suggests, it continues to preserve a heroic and orthodox flavor that represents Eastern Japan. Aiming for "sake that is truly like sake," the brewery uses pure groundwater from the Nikko mountain range and strictly selected rice. All products are manufactured using the traditional "Sase-shiki Fune-shibori" method, pursuing a dense, rich, and umami-filled quality unique to small-scale breweries. The core lineup, such as the "Junmai Ginjo Omachi," achieves an exquisite balance of the plump umami characteristic of Omachi rice and a light yet deep mouthfeel brought by traditional techniques. It is an authentic local sake where the pride of a long-established brewery and unwavering technology live on, allowing drinkers to appreciate its value with every sip.

"Matsu Midori" is a brand named after an ancient pine tree over 300 years old.

"Masukawa" is the only brand brewed by Kawabata Shuzo, which has an eternal history. Using high-quality soft water from the blessings of two major rivers, experienced craftsmen carefully brew it through manual work in all processes. It features pure rice umami and an amazingly soft and gentle mouthfeel derived from water. Boasting solid quality backed by gold medal awards at the National New Sake Awards, it is a rare local sake that can only be found at local liquor stores and restaurants, making you feel the pride of Gyoda.

Tenjinbayashi is a brand named after the bustle of the autumn festival, a traditional event in Tokamachi, and the beat that plays joy. It was born from the desire to express the vitality and happiness shared by local people through the festival in the form of sake. Its taste is exactly the pinnacle of 'Umaku' (tasty and rich). Using soft water unique to the heavy snowfall area and high-quality local rice, the rich umami of rice spreads slowly with one sip. The moderate sweetness is comfortable, and its depth of embracing, like nestling in the bustle of a banquet, is attractive. It is a sake that carries smiles and continues to be loved across generations.

Echigo Toji is a brand named after Japan's leading brewing group, packed with pride and respect for sake brewing. It pursues the royal road of Niigata sake, where head brewers with the highest skills pour all their power into brewing. Its greatest feature is the perfect balance by skilled craftsmanship. Beyond the framework of light and dry style, the plump umami of rice, transparent throat feel, and pleasant finish play a magnificent harmony. While being faithful to basics without being eccentric, it has a taste that draws out the goodness of materials to the extreme, truly a professional taste recognized by professionals. As a sake that conveys the severity of Niigata's winter and the passion of brewers responding to it, it is a brand that continues to be selected by people seeking true deliciousness of sake.

"Kikuhide" is one of the representative brands of Kitsukura Shuzo. Loved by locals since its founding, its taste is truly the sake culture of Saku itself. Please enjoy the taste that continues to evolve while protecting tradition.

"Tenichi" is a traditional brand representing Hayakawa Shuzobu, named with the ambition of aiming for "Tenka Ippin" (Best under Heaven). It is the definitive version of daily sake that one never tires of, loved by the people of Mie for many years. It is characterized by a mellow mouthfeel and a somewhat nostalgic and comforting taste where the original umami of the rice lives. Delicious chilled or at room temperature, its flavor becomes even richer when warmed, and it goes excellently with home-cooked meals.

"Kinshiseiten" is a brand that bears the name "Kinshi" on Okada Honke's representative brand "Seiten", and is a special junmai sake that is particularly particular about quality. Using Gohyakumangoku grown by contract farmers in Inami Town, it is brewed with underground water from the Kakogawa River. While cherishing the umami of rice, it achieves a clean mouthfeel and emphasizes the role as a sake with meals that accompanies meals. Reflecting the careful making unique to handmade small-scale production, it is a brand that condenses the technology and philosophy of Okada Honke.

"Horai Tsuru" is a one-of-a-kind brand brewed by the sixth-generation brewery owner, Mr. Jun Hara, in Japan's first basement brewery in an apartment building. The brand name was derived from the fact that Mt. Misen in Miyajima seen on a sunny day looked just like "Mt. Penglai (Horai-san)," known for the legend of perpetual youth and longevity. By underground brewing where thorough temperature control is possible, stable sake brewing is realized throughout the year. It is characterized by the freshness of freshly squeezed sake and a taste that you can drink smoothly without getting tired of drinking even if it has a strong taste, and it is a bottle that makes you feel the reliable technique and commitment of the maker.

Takakiya is the flagship brand symbolizing the revival of Hamashima Shuzo, bearing the prestigious house name of the brewery. Brewed with the concept of "a sake combining crispness and umami," it aims to be the ultimate food-pairing sake for modern dining. Characterized by well-balanced rice-derived umami and a clean, crisp finish, its gentle yet elegant fruity aroma enhances any dish. The smooth, mellow mouthfeel and elegant acidity create an exquisite balance. Using diverse self-cultivated sake rice varieties including Yamada Nishiki and Gin no Sato, and employing multiple yeasts such as Association No. 7, No. 9, Kumamoto yeast, and No. 1801, the individual character of each rice is maximized. Offering a wide lineup from Junmai Daiginjo to Tokubetsu Junmai, with seasonal releases including Hiyaoroshi, summer sake, and new sake. The Tokubetsu Junmai is particularly beloved as the brewery's signature product. Exceptionally paired with sashimi, grilled fish, and Japanese cuisine in general, it stands as an ideal food sake with remarkable versatility.

Wakashimizu is the flagship brand named after the "Shimizu" (pure spring water) discovered in the forests of Hirata Village by the first generation owner, which determined the brewery's fate. Brewed carefully in the mountains at an altitude of 500 meters while communicating with the sub-zero winter air. It features a gentle and smooth umami from soft-water brewing, with a refreshing resonance like a winter morning air. Encapsulating regional pride in every bottle, its polished quality is highly acclaimed, recently winning a gold medal at the 2023 Fukushima Prefecture Exhibition.

"Kimibandai" is a historic brand named after offering the well water of the brewery when Emperor Meiji visited. It contains the wish that "the monarch (monarch/nation) will continue for ten thousand years." Using high-quality underground water from the Tone River system and contract cultivation rice "Nihonbare" with local farmers, it is brewed with traditional handmade methods. It features the umami of rice and gorgeous flavor even within the refreshing dryness. It is also ideal as a sake during meals, and can be enjoyed in a wide range of temperature zones from cold sake to hot sake. It is a genuine taste that you will never tire of, nurtured by 370 years of history.

"Yukikirara" is a sake named after the beautiful snowy landscape of southern Fukui Prefecture. It expresses how the falling snow melts in the spring sunshine and becomes sparkling clear water that moistens the earth. It features a refreshing and clear taste that makes you feel the coolness of the snow country and the blessings of nature.

"Seiryozen" is a brand created as a new challenge for Seiryo Shuzo. It implies the meaning of "being like Seiryo, being natural." Sticking to sake rice and yeast produced in Ehime Prefecture, it aims to express the climate of that land. In the sophisticated flavor, the umami of rice and acidity harmonize, making it a new era sake that feels modern yet somewhat nostalgic.

Wagauji, named after the words of Dogen Zenji, the founder of Soto Zen, is a challenging brand expressing the joy of living and creating in the present moment. Committed to an exquisite balance of "sweetness, acidity, and dryness," it pursues a fruity and sharp drinking experience that transcends conventional sake frameworks. Its modern and dynamic flavor, designed to stimulate the drinker's sensibility, remains a compelling choice for a new generation of enthusiasts as a "must-drink bottle of now."

"Taiheiyo" (Pacific Ocean) is a sake brewed by Ozaki Shuzo, symbolizing the location of Shingu City. Shingu City is located at the mouth of the Kumano River flowing into the Pacific Ocean, having a unique climate where mountains and sea meet. As the southernmost brewery on Honshu, utilizing the location facing the Pacific Ocean, it is brewed as a brand themed on the sea. Against the background of the rich nature of Kumano and the blessings of the Pacific Ocean, details sake brewing utilizing the climate of Kishu. It is designed with a taste that is conscious of compatibility with seafood.

Hachitsuru is the flagship brand of Hachinohe Syurui. It was named by combining the "Mukai-tsuru" (facing cranes) crest of the Nanbu clan, who ruled the Hachinohe Domain, with "Hachi" (8) from the place name. The calligraphy on the label is historic, provided by the artist Taikan Yokoyama in exchange for 4 to (72L) of the brewery's sake. The popular products, brewed with Aomori's "Hana-fubuki" rice polished to 60% and Association Yeast No. 10, are characterized by a full-bodied umami and a smooth aftertaste. By using Association Yeast No. 10, the rice's umami stands out with a calm mouthfeel, achieving a satisfyingly robust taste with just the right touch of fruitiness.

Classic (Kurassic) is the world-renowned "Musical Brewed Sake" from Ohara Shuzo, fermented while playing Mozart's music in the storehouse. The taste nurtured by the rhythm of melodies is dignified, gentle, and mellow, much like Mozart's compositions. With a series named after his musical pieces, it is a supreme brand that marks a new page in sake history, born from a mix of playful spirit and passion.

"Daruma Masamune" is a brand famous nationwide as a pioneer of long-aged sake (Koshu). It is an aged sake glowing with amber color, characterized by a unique mellow aroma and deep taste. Boasting popularity enough to be said "Speaking of Koshu, it's Daruma Masamune," it is a one-and-only existence where you can enjoy complex and profound flavors resulting from long-term aging.

Shoun Kinryu is a brand brewed by Ichinokura with an auspicious name. It is loved as a prestigious sake suitable for celebratory occasions.

It is a representative brand bearing the name of the brewery, embodying the philosophy of Junmai sake brewing using only rice from local Kasai City. Junmai sake made only with rice and water goes well with dishes that make the best use of the original taste of ingredients, such as dressed seasonal vegetables and steamed seafood with sake, and enhances each other's taste. Special Junmai sake uses Yamada Nishiki with a rice polishing ratio of 70%, and Junmai sake uses Kinuhikari table rice, making it perfect for pairing with food. It features a taste that complements dishes even in its softness, and the balance of acidity is outstanding. "Saku 03" won the Platinum Award and "Junsei Yamada Nishiki Kimoto Tokubetsu Junmai" won the Gold Award at KURA MASTER. The attitude of sake brewing that values regionality and food culture by sticking to the clear concept of 100% locally grown rice and 100% Junmai sake is highly evaluated.

"Kinokuniya Bunzaemon" is a flagship brand named after the wealthy merchant of Kishu who built a huge fortune with mandarin orange ships in the Edo period. As the name suggests, it is characterized by a powerful yet sophisticated taste that makes you feel big dreams and romance. Maximizing the umami of rice and bringing out the taste of dishes as a table sake, it is a sake filled with the pride of Kishu.

The flagship brand named after the Tatebayashi legend "Bunbuku Chagama" (The Miraculous Tea Kettle), symbolizing the sharing of happiness. It is characterized by a rich yet clean flavor, meticulously designed as a food-pairing sake that complements a wide range of dishes. Each bottle is carefully brewed using traditional methods, including the meticulous hand-washing of the rice.

Using Chuson-ji Temple's mountain name "Kanzan" as the brand name, it embodied the history and culture of the region as sake brewed in the land of the World Heritage Site Hiraizumi. Brewed by traditional Nanbu Toji techniques and using Iwate Prefecture's "Gin Ginga," the Junmai Ginjo realized a refined aroma and refreshing aftertaste through long-term low-temperature fermentation. Its high technical skill has been evaluated, such as winning consecutive Gold Prizes at the National New Sake Appraisal. As a brand fusing the historical and cultural value of Hiraizumi with Iwate's sake brewing technology, it was a sake representing the region.

Fujinoi is an orthodox flagship brand that conveys the brewery's history and the souls of craftsmen to the present. Using rice nurtured by the rich land of Shibata and clear water generously, it pursues the sharpness and deep umami that make one feel the climate of Niigata. The traditional taste that has been loved locally for a long time boasts reliable quality that adds peace to the dining table. Also, through collaboration bottles with famous manga artists, it actively develops activities to deliver 'fun' and 'culture' beyond the framework of sake. It is a sake loved by a wide range of people of all ages, where the real taste brewed with traditional techniques and modern playfulness are fused.