Brands

"Hiba Bijin" is a sake with a clean taste nurtured by the cool climate and pure water of northern Hiroshima Prefecture. Shobara City, where the brewery is located, is situated in the center of the Chugoku Mountains, and the severe cold of winter creates the perfect environment for sake brewing. They are particular about cultivating sake rice in their own fields, and it is brewed with clear brewing water pumped up from 50 meters underground. The "Kowai (Strong)" taste, where you can feel the firm umami and richness of rice within a clean mouthfeel, continues to be loved as an authentic local sake rooted in the local food culture.

Sekimusume is the representative brand of Shimonoseki Sake Brewing, and the sake name was named by combining 'Seki' from Shimonoseki and 'Musume' (Daughter) from the sake quality that is dry but gentle, soft, and has a fruity aroma. In recent years, as the Sekimusume series, they have lined up a lot of products from Honjozo to Daiginjo. Using medium soft water flowing further below the granite located 160m directly under the brewery as brewing water, it is characterized by being dry but gentle, soft, and having a fruity aroma. It has a history established by gathering 445 local farmers in 1923, reflecting the philosophy of sake brewing rooted in the region. Developing a wide lineup from Honjozo to Daiginjo, it has become a brand representing Shimonoseki as a sake that can be enjoyed in various scenes.

"Yamatogokoro" (Japanese Heart) is a traditional brand of Takeda Shuzo that has been loved by locals since its founding. Based on the thought of "sake that resonates with the hearts of Japanese people," it is finished with a flavor that you never get tired of drinking, where you can firmly feel the gentle aroma and the umami of rice. It can be enjoyed in a wide range of temperatures from cold to warm, and is ideal as sake to accompany daily meals.

Koro is the brand brewed by the Kumamoto Prefecture Sake Brewing Research Institute, a sake that expresses the characteristics of Kumamoto Yeast (Association No. 9) in their purest form. It features gorgeous ginjo aromas produced by Kumamoto Yeast and a delicate, refined flavor, representing the culmination of the institute's advanced technical expertise. With a slightly dry, crisp sake profile, fruity aromas harmonize with rice umami, leaving a clean finish. Using Kumamoto groundwater and carefully selected sake rice, it achieves exceptional quality through precise brewing with meticulous temperature control. It is a bottle through which one can experience the philosophy of the institute that has led sake innovation and the allure of Kumamoto Yeast.

"Yuminariho" is a brand that emphasizes terroir, using rare sake rice grown only in Taki District, Mie Prefecture. It was brewed by reviving and improving the rice that was once called "Ise Nishiki" and had become a phantom. A deep taste where plump umami of rice and pleasant acidity harmonize. It is a special bottle filled with history and climate that can only be tasted in the land of Ise.

"Kagura" is a premium brand of Matsui Shuzo, literally bearing the name of the "brewery where God dwells," into which they pour their highest skill and passion. Eliminating all compromise, it focuses mainly on unfiltered raw sake (muroka nama genshu) to directly convey the original strength and delicacy of the ingredients. The overwhelming richness that spreads the moment it enters the mouth and the multi-layered umami are truly in the realm of art. It is a quality that pursues the potential of Kyoto's local sake to the limit. It is a supreme masterpiece where the soul of Matsui Shuzo lives, coloring any special moment.

"Asahi Masamune" is a traditional brand that Uchiki Shuzo protected for many years. Its flavor, combining the power of the rising sun and the elegance of Masamune, a synonym for famous sake, provided peace to the tables of local Saitama City. While currently not produced, it silently lives on in people's memories as a sake of gratitude that walked along with the regional history.

"Kikko Hanabishi" is the supreme brand of Shimizu Shuzo born from a rare production of only 350 koku per year. Its flavor, reaching the pinnacle of traditional "Nojun Umakuchi" (full-bodied and savory), features a deep finish that embraces the drinker as rice sweetness and umami surge richly. A gem of an exquisite local sake always causing queues at tasting events in Saitama, where the craftsman's soul and regional terroir are crystallized.

"Ogose Bairin" is the flagship brand of Sato Shuzoten, bearing the name of the scenery of Ogose, one of the best plum villages in Kanto. Its flavor, created by the clear water of Okumusashi and small-batch brewing by skilled craftsmen, features a light finish that disappears quickly while plump rice umami expands. A famous sake loved across generations, making you feel the clear air of Ogose and joy like the arrival of spring.

"Mine no Sei" is a brand named after the small section name "Mine" where the brewery is located, with the meaning of "pure and excellent things born in Mine." The character "Sei" also includes the meanings of white polished rice and sake with mysterious power. The most popular Daiginjo sake features a fruity aroma, a mellow mouthfeel, and a smooth throat feel. It is a stylish local sake that continues to protect traditional brewing methods.

Koshi no Hatsuume is a historical representative brand of Takanoi Shuzo, a crystallization of its snow storage technology. Like the first plum blossom announcing the arrival of spring, it features a pure and refined aroma and an incredibly mellow flavor nurtured by snow cellar maturation. Especially the sake aged slowly in the snow cellar loses its rough edges, increases in maturity, and has a pleasant texture that slides down the throat. Its refined quality, conveying the pride of the traditional brewery, is highly evaluated for cups at important occasions or as gifts. It is a bottle that makes one feel a happiness like spring coming after the winter magic of snow country melts.

A representative brand bearing the name of the brewery, embodying the philosophy of "the number one sake that makes the people of the world happy." Using underground water from the Ou Mountains and four types of sake rice (Yamada Nishiki, Gohyakumangoku, Toyonishiki, and Gin Ginga), it features a deep taste brewed by Nanbu Toji traditional techniques. Finished with a sake quality where a gorgeous aroma and rice umami harmonize due to cool water and yeast producing a high ginjo aroma. Against the background of the rich water and rice farming culture of the Ichinoseki region, the flavor design that matches the local food culture is attractive. Receiving high international acclaim such as winning the Platinum Prize at the MILANO SAKE CHALLENGE, it is attracting attention as a brand transmitting Iwate's sake culture to the world. Loved by many sake fans due to careful brewing and the inheritance of tradition.

"Kurobekyo" is the flagship brand of Hayashi Shuzojo, embodying the steep and beautiful nature of the Kurobe Gorge. Brewed with pristine underground water nurtured by Northern Alps snowmelt and highly polished selected rice, it is a masterpiece born from 400 years of heritage and the passion of a young Toji. The sake is characterized by a floral, fragrant aroma and a crisp, light (tanrei) flavor. Its crystal-clear transparency is harmonized with the umami of rice, making it a beloved ultimate food companion both locally and beyond, earning top honors at numerous sake competitions.

"Noto Suehiro" is the signature brand of Nakashima Shuzoten, long beloved in Wajima. Suppressing flashy aromas to pursue rice umami and a sharp finish, its flavor is the definition of 'sake that reveals its presence the more you drink.' Its unpretentious, tireless character shines as a brilliant supporting actor that further enhances the flavors of Noto's bountiful seafood.

"Manatsuru" is the flagship brand boasted by Manatsuru Shuzo. Sticking to entirely handmade production, the taste that maximizes the umami of rice is characterized by being delicate yet profound. Not only traditional Junmai sake but also aged sake matured in sherry casks and new sensation sake using wine yeast, they continue to propose new possibilities of sake with a diverse lineup that fuses tradition and innovation.

"Kashoku" is a proud brand of Yutaka Shuzo, named after the wedding ceremony of Emperor Taisho. Brewed without additives while protecting traditional handmade methods, its taste features the rich umami of rice and a crispness that enhances meals. As a "taste utilizing the blessings of the Hino River brewed by a young Toji," it is also gaining fans from a new generation.

"Hida Jiman Onikoroshi" is the representative brand of Oita Shuzoten, and can be said to be the originator of dry sake loved for over 300 years. This Honjozo, brewed with underground natural water and Gifu Prefecture "Hidahomare" polished to 68%, is characterized by a smooth throat feel and solid umami despite being super dry with a Sake Meter Value of +10 or more. It is a celebratory sake of Hida that embodies two meanings: "deliciousness enough to make even a demon drunk" and "banishing evil spirits like demons."

"Taenohana" (Exquisite Flower) is a traditional brand that Moriki Shuzojo has protected since its founding. It embodies the wish to be a sake that makes beautiful flowers bloom in the hearts of drinkers, just like an "exquisite flower." Characterized by a robust taste with effective acidity due to Kimoto brewing and Yamahai brewing methods. It is a perfect bottle as a sake to accompany meals, demonstrating its true worth even more when warmed.

"Taichu 65" is the memorable first brand of Taiun Shuzo, brewed using "Taichung 65," a Horai rice variety developed in Taiwan under Japanese rule. Although it uses rice from Shimane Prefecture, it contains feelings for Taiwan, which is the root. It features a refreshing aroma and a taste where you can firmly feel the umami of rice. It is a bottle rich in story that symbolizes the bond between Taiwan and Japan.

"Daigorei" is the representative brand of Bajo Shuzojo, with a brave name derived from the "Great Decree of the Restoration of Imperial Rule." Incorporating traditional methods such as "Kimoto-zukuri" and "Yamahai," it is characterized by a satisfying taste that firmly brings out the original umami and acidity of rice. More emphasis is placed on nourishing depth that accompanies meals than flashy aromas. The rich umami that expands further by warming is a masterpiece preferred by "connoisseurs" that makes Hiroshima sake lovers groan.

"Rikugi" is a premium brand of Yahatagawa Shuzo that pursues the harmony of the six essential elements for sake brewing (rice, water, koji, yeast, terroir, and skill). Polishing Hiroshima Prefecture's Yamada Nishiki to 35%, it has won high acclaim worldwide, including winning gold prizes at the IWC and the National New Sake Appraising and Deliberating Fair. The gorgeous aroma, transparent taste, and beautiful sharpness that fades away make it the highest peak Daiginjo that colors celebratory days.

The main brand of Horie Sakaba, which is highly praised overseas. It maintains an exquisite balance between the clean sharpness due to medium-hard water and the plump umami inherent in rice. It goes excellently with meals, and is a gem that becomes deeper in flavor the more you drink.

"Kawakame" is a confident work of Kawakame Shuzo, bearing the trade name of the brewery as it is. It embodies sake brewing with a presence "like a small but spicy creeping smartweed berry." Brewed by carefully polishing suitable rice for sake brewing produced in Ehime Prefecture such as "Matsuyama Mii" and fermented at low temperatures, the sake features a gorgeous aroma and transparent flavor. The umami of rice that spreads when you put it in your mouth and the sharp aftertaste further enhance the taste of dishes. It is a talented brand with a history of awards in numerous appraisal associations.

"Toranoo" (Tiger's Tail) is a brand that revives the phantom sake that was once presented to the lord of the Uwajima domain and was kept secret from the public. It features a dry and refreshing flavor, and the sharpness reminds you of the tension of stepping on a tiger's tail and the comfort of the lingering finish that follows. Please enjoy the flavor full of historical romance woven by the plump umami unique to the rice production area and traditional techniques.