Brands

"Sakura Uzumaki" is the representative brand since the founding and is one of the sakes representing Ehime Prefecture. It features a refreshing flavor that goes well with Setouchi fish dishes, a faint sweetness, and good sharpness. It can be enjoyed deliciously at any temperature range, from cold to hot, but it is especially popular as an indispensable sake for the cherry blossom viewing season.

"Kansansui" uses the name of the legendary poet monk "Hanshan" (Kansan) of the Tang Dynasty, expressing a clear sake quality like cold and pure mountain water. They develop Junmai Ginjo and Ginjo sake brewed by blending Yamada Nishiki and Fukuoka's "Gin no Sato" and fermenting at low temperatures. It features a light mouthfeel and a sharp dry taste, making it ideal as a food sake that enhances the taste of dishes such as yakitori and grilled fish.

Wakatakeya is the flagship brand bearing the name of the brewery, a representative sake embodying tradition and history spanning 326 years since its founding in the 12th year of Genroku (1699). It contains the brewing techniques passed down from the first Wakatakeya Denbee to the 14th generation and the pride of being the oldest brewery in the Chikugo region. Abundant groundwater from the Minou Mountain Range in Tanushimaru-machi, especially high-quality water selected as one of the 100 Best Waters of Japan, is pumped from a well that has been used for over 300 years since its founding. This water pumped from a depth of 80m underground is underflow water filtered over a long period of 80 years, has excellent mineral balance, and forms the basis of Wakatakeya's sake quality as the ideal water quality for sake brewing. Wakatakeya brands, including the Honjozo "Kaze" (Wind), are characterized by a refreshing and sharp taste like the wind, as the name suggests. Sake brewed using rice from the Chikugo region and traditional methods is finished with a soft mouthfeel, an elegant aroma, and a well-balanced sake quality that enhances meals. It has a depth that is delicious whether chilled or warmed, and its high versatility that can handle a wide range from daily dining tables to special occasions is attractive. Wakatakeya, brewed in the Genroku Kura, embodies the harmony of tradition and innovation, fusing the atmosphere of the brewery with a history of over 300 years and modern quality control technology. Based on the philosophy of the brewery's family motto "Wakatakeya is not a business inherited from ancestors, but something entrusted from descendants", it is a brand that practices sustainable sake brewing and continues to protect the quality that should be passed on to the next generation. Wakatakeya, woven by the rich nature of the middle basin of the Chikugo River, the water of the 100 Best Waters of Japan, and 326 years of traditional techniques, is widely drunk mainly locally as a brand representing the local sake culture of Tanushimaru.

Odayaka (Calm) is a brand pursued to deliver a "calm and gentle" healing moment as the name suggests. Maintaining the 100% natural rice and Junmai commitment, it is designed for a lighter, more elegant swell of flavor and a pleasant crispness. Using the power of microbes living in the brewery, it achieves a sophisticated taste that blends into modern lifestyles. With a gentle aroma and a spreading soft rice sweetness, its quality gently accompanies the daily table, unraveling both heart and body.

"Kamimaru" is a brand that symbolizes recovery and hope, born after the 2011 Great East Japan Earthquake when the old house name "Kamimaru" was found engraved on the roof tiles of the main building. It contains the determination to overcome difficulties and take a new step. Using Ibaraki's original sake rice "Hitachi Nishiki" luxuriously, it features a soft mouthfeel and a mellow, refined taste that overturns the conventional image of sake. With a modern design that can be enjoyed in various situations both in Japan and overseas, it is loved by a wide range of people along with its stylish labeling.

Masuizumi is the flagship brand of Masuda Shuzoten, featuring an auspicious name that combines the family name 'Masu' with characters for longevity and spring. Crafted with the philosophy of 'Bimi Kyushin' (pursuit of delicious truth), it uses pure water from the Tateyama range and the meticulous skills of Noto Toji. Designed as the ultimate food-pairing sake to complement Toyama's fresh seafood, it offers a refined flavor that is light yet rich in rice umami. With prestigious accolades like Gold medals at the International Wine Challenge (IWC), Masuizumi is a globally recognized sake that embodies the maritime heritage of the historic Iwase port.

"Mishio" was born as a separate brand of "Tosa Shiragiku." It is an ambitious work where the master brewer and production manager, Ryuta Sento, poured his own style to aim for a sake quality with a charm different from "Tosa Shiragiku." It is a Junmai Ginjo sake that expresses an elegant sweetness with a thickness like honey and a rich flavor like ripe fruit. Its gorgeous yet dignified taste gives a vivid impression to the drinker.

Tenbi is a brand brewed by Choshu Sake Brewing, characterized by sake brewing utilizing the climate of Shimonoseki City. It is attracting attention as a relatively new brand and is gaining popularity as a sake that incorporates modern sensibility.

The brand "Yoshinozakura" was originally produced by Fukushima Shuzo, once one of the largest breweries in the Tohoku region, and was inherited by Yoshii Shuzo after the war. It is a prestigious brand with a history of approximately 100 years. In 1907, Fukushima Shuzo moved its factory and warehouse to Yoshino-cho in Hirosaki, drawn by a new site where pure underground water from Mount Iwaki flowed, making "Yoshinozakura" its flagship product. Yoshii Shuzo carries on this heritage, preserving it as a beloved local sake of Hirosaki.

"Hiroshige no Sato Ukiyozake" is an emotionally rich brand that fuses the climate of Nasukarasuyama with the art world of Utagawa Hiroshige, a leading artist of the Edo period. The Nakagawa River basin is known as a place associated with Hiroshige, and that historical background gives depth to this sake. Like the ukiyo-e painted by Utagawa Hiroshige, it has a refined quality that lets you feel the transitions of Japan's four seasons and the spirit of travel. After a quiet maturation period in the Cave Sake Cellar, complex and elegant flavors are brought out, just like the delicate colors in Hiroshige's paintings. With Hiroshige's works also used on labels, it is a culturally significant drink unique to Shimazaki Shuzo, allowing you to enjoy the chic Edo culture and the history of Karasuyama through both sight and taste.

"Tenkin" is the flagship brand representing Tonoike Shogoro Shoten, founded in 1829. It is a supreme sake conveyed to the present day by a venerable brewery with nearly 200 years of history while preserving traditional techniques. The name "Tenkin" literally means "celestial koto (Japanese harp) sound," aiming for a sake quality that is as beautiful and clear as its melody, harmoniously healing the listener's heart. Using high-quality water and rice from Tochigi, the brewery's sincere crafting—rooted in its Omi merchant heritage—creates a refined aroma and a taste free of impurities. Its light and crisp finish acts as a great supporting player that enhances the flavor of any dish. While carrying the weight of history, it gently stays close to daily dining tables, truly a brand that can be called a "heavenly blessing."

"Azuma Nishiki" is a historic brand brewed by Tonoike Shogoro Shoten, founded in 1829. The name "Azuma Nishiki" embodies the brewer's desire for the sake to be as beautiful as the Nishiki (brocade) of the Eastern land (Kanto) and to be a valuable drink loved by the people. As a long-established brewery that follows the lineage of Omi merchants, the traditional taste that has been stubbornly protected in Utsunomiya for nearly 200 years lives on here. Based on the "Sampo Yoshi" spirit, they pursue sincere sake making using high-quality local rice and water without pretension. The most significant feature of Azuma Nishiki is its light flavor that you never tire of and a refreshing aroma that softly spreads. The sake quality created by techniques passed down from the Edo period boasts a good balance that doesn't interfere with the taste of food, but rather enhances each other. It is a famous sake cultivated in Tochigi, possessing both depth of history and crisp freshness.

"Suishin no Nakiryu" is a sake symbolizing the history and culture of Nikko, named after the famous "Nakiryu" (Crying Dragon) ceiling painting in the Honjido (Yakushido) of Nikko Toshogu Shrine. Nakiryu is known for a mysterious reverberation like a dragon's cry when wooden clappers are struck at a specific spot. This brand combines that Nikko legend with the god of sake (Suishin) in an intriguing naming. Using groundwater from the Nikko Mountains and carefully selected rice, it is painstakingly brewed with the Junmai method that Watanabe Sahei Shoten excels in. The sound of pouring and the clear umami that spreads in the mouth aim for a refined quality that resonates pleasantly like the "Crying Dragon." It is a cup filled with storytelling that awakens memories of a journey to Nikko.

"Seikai" is a traditional brand that has carved its history alongside Watanabe Sahei Shoten since its founding. Its name, embodying the pure water of Nikko and the wish to open up a new era, symbolizes the brewery's sincere attitude toward sake making. The true essence of this brand lies in its simple, unadorned umami that makes the most of the ingredients' quality. Backing the brewery's high Junmai ratio (approx. 90%), it is made using traditional methods without any added alcohol, coexisting with the soft swell of the rice itself and the crispness nurtured by the Nikko winter. Many products carry the name "Shizen-jo" (Natural Brewing), and while not flashy, it has long been loved as a versatile food-pairing sake that makes everyday meals delicious and rich. It is the taste of unchanging trust that has continued for over 180 years in Nikko.

"Nikkoji" is an atmospheric brand named after the historic highways and pilgrimage paths leading to the World Heritage site, Nikko. Using "Senryosui" clear groundwater originating from the snowmelt of the Nikko Mountains, it is brewed with carefully selected ingredients such as Tochigi-grown rice. The Junmai Ginjo and Junmai varieties are characterized by a refined flavor with a gentle, elegant ginjo aroma and a light spread of rice umami. While retaining elements of the "undiluted power (Genshu)" that Katayama Shuzo excels in, it is designed for high affinity with food. The quality is gentle yet firm, as if healing the pleasant fatigue of traveling along historic roads or through Nikko's seasonal landscapes. It is a gem suitable for gifts or for sharing during a toast while reminiscing about a journey.

"ALL BLACKS" is an innovative Junmai Daiginjo by Katayama Shuzo, officially recognized by the world's strongest rugby team, the New Zealand national team. The 6th generation owner, a former rugby player himself, created this brand by fusing his passion for rugby with Nikko's history. This project was supported by a curious bond between Nikko and New Zealand: Nikko Toshogu Shrine has a long tradition of presenting sacred horses (Shume), for which successive white horses from the island of New Zealand have been chosen. Using carefully selected Yamada Nishiki rice from Hyogo, polished to 35%–50%, and brewed with Nikko's famous "Senryosui" water, it represents the pinnacle of quality. Its flavor is powerful and dynamic, mirroring an All Blacks performance, yet possesses the most sophisticated elegance. Enclosed in a stylish black bottle, it is a one-of-a-kind premium sake that will stir the hearts of long-time rugby fans and newcomers alike.

"Kiitsu" is a gem of a Junmai Daiginjo sent out by Sohomare Shuzo as the pinnacle of their "Kimoto Renaissance." The name "Kiitsu" carries the philosophical meaning of "all things returning to the one form they should be," representing that all the brewery's commitments are concentrated in this single bottle. Brewed with Yamada Nishiki rice from the Special A district polished to the limit using the painstaking Kimoto method, its quality possesses a profound umami and high-quality acidity quietly living within overwhelming transparency. It is so elegant that it overturns the conventional image of Kimoto sake, possessing a meditative depth that makes one want to face it while forgetting time. With one sip, the form of the "ideal sake" that the brewery reached over its 150-year history will vividly resonate in your heart. It is the ultimate brand, a crystallization of Sohomare's technology and philosophy.

"Shimazaki Unpo" was a special brand brewed by the former Shimazaki Senji Shoten (closed in 2014), named after the artistic pseudonym of the 3rd generation head, Sakaeya Rihee, who was active during the Edo period. Shimazaki Unpo was a renowned ink wash painter, and his artistic sensibility was deeply reflected in the brewery's craft. The labels for this brand featured Unpo's works, such as his "Ayu-zu" (painting of sweetfish), which possess such high artistic value that they are designated as tangible cultural properties of Tochigi Prefecture. The sake itself was a Tokubetsu Junmai brewed using traditional methods, characterized by the umami of rice and a gentle aroma. It was cherished as a bottle of cultural significance that fused Japanese sake with fine art.

"Sakaeya Rihee" (Rihei) is a monumental brand released by Shimazaki Senji Shoten to commemorate its 300th anniversary. "Sakaeya" was the brewery's trade name, and "Rihee" was the sacred name inherited by the heads of the family for generations, imbuing the brand with deep respect for history and tradition. This brand was a Tokubetsu Junmai that gathered the essence of technology refined over 300 years. Drawing out the rich, original flavor of rice with a powerful yet harmonious taste, it embodied the pride and determination of the "main household." Due to the brewery's closure in 2014, it has now become a "phantom sake," but the name remains deeply engraved in the memories of local enthusiasts as a symbol of Motegi's 300-year brewing history.

"Tanada no Shizuku" (Droplets of Terraced Fields) was a Junmai Ginjo brewed by Shimazaki Senji Shoten using only Gohyaku-mangoku rice grown in terraced fields to protect the beautiful landscape of its hometown, Motegi. Under harsh natural conditions in the terraced fields unique to Motegi, rice grown with utmost care was sublimated into every precious drop. Its quality possessed a flavor full of transparency, reminiscent of pure water and clear air. This was a pioneering initiative that linked regional agricultural support with local sake brewing. Filled with the brewer's love for their homeland, this brand was highly acclaimed as an ideal form of local production for local consumption. Although it disappeared after the brewery closed, it continues to be remembered as a true local sake born from the rich nature of Motegi.

"Sengetsu-ka" is the flagship brand representing the pride of Shimazaki Senji Shoten, which boasted a history of over 300 years. "Sen" represents the "spring" (Izumi) from the brewery's name where clear water wells up, while "Getsu-ka" (Moon and Flower) expresses an elegant aesthetic similar to the traditional Japanese concept of "Setsu-getsu-ka" (Snow, Moon, and Flowers). Winning a gold medal at the National New Sake Competition in 2004, its high quality was well-documented. It possessed a rich, powerful umami, yet was never too heavy, featuring a refreshing aftertaste—a masterful balance achieved by skilled brewers. With a flavor that stood up to the hearty local cuisine of Tochigi, it was loved for a long time as an indispensable guest at local celebrations. Although it vanished from the market with the brewery's closure in 2014, it continues to be remembered as a noble and refined sake of Motegi.

"Tsuji Hiroyuki" is the flagship brand bearing the name of the 16th-generation owner-brewmaster himself, representing the pinnacle of the brewery's technique and philosophy. For a brewmaster to use his own name is a declaration of absolute confidence in quality and an expression of uncompromising responsibility toward the drinker. Toji Hiroyuki Tsuji is one of Japan's leading contemporary master artisans, having achieved the astounding feat of winning 10 consecutive gold medals at the National New Sake Competition—a record held by only seven breweries nationwide. His high ambition is "not simply to win gold, but to create a sake that stands in the top tier among gold medal winners." This meticulous calculation, merged with the intuition of 270 years of tradition, manifests in every bottle of "Tsuji Hiroyuki." Polishing the potential of rice grown in Moka's rich environment and the pure waters of the Kinugawa system to the ultimate degree with his exceptional skills, the resulting sake possesses overwhelming elegance and depth. It is a drop of the soul that demonstrates the current standing of Tsuji Zenbei Shoten to the world and bridges the gap to the future.

"Tsujikaze" is a refreshing Junmai Ginjo brand crafted by Tsuji Zenbei Shoten to showcase the charms of Tochigi's latest sake rice, "Yumesasara," to the world. Combining the family name "Tsuji" with the image of a "Kaze" (breeze) blowing across Moka's fertile granary, the name symbolizes a light and refined profile that stands apart from more traditional, heavy images. "Yumesasara," developed over many years by Tochigi Prefecture, is characterized by deep umami and a sharp finish. "Tsujikaze" maximizes this rice's potential, harmonizing it with the purity of the Kinugawa system's groundwater to achieve a quality that is as pleasant as a breeze brushing one's cheek—a sake that never tires the palate. This is an ambitious work by 16th-generation brewmaster Hiroyuki Tsuji, who took on the challenge of using local new materials despite his 270-year heritage. While honoring the weight of tradition, it proposes a more modern and free way of enjoying sake, offering a taste of the new winds blowing through Tochigi's local brewing scene.

"Yo wa Manzoku" is a unique blended sake brand born from the exceptional blending techniques of Tsuji Zenbei Shoten. The name is derived from the phrase "Yo wa Manzoku" (The world is satisfied), expressing a wish for a state of happiness where everything in the world is fulfilled. By using the character "Zoku" (continue/last) instead of "Zoku" (suffice) in the word satisfaction, the brewery infuses it with a prayer that such fulfillment and happiness will last forever. By skillfully blending multiple undiluted sakes, it achieves a multi-layered and deep flavor that cannot be reached in a single batch. The extraordinary sense for "assembling flavors" held by 16th-generation brewmaster Hiroyuki Tsuji—who achieved the feat of 10 consecutive gold medals—is brilliantly concentrated in this bottle. This sake, which harmonizes the blessings of rice and water from the rich lands of Moka with traditional skills, is excellently balanced and envelops the drinker in a warm sense of well-being. Due to its auspicious name, it is a deeply cherished sake widely loved for celebrations and as gifts for those to whom one is indebted.

"SG" is a Muroka Nama Genshu (unfiltered, unpasteurized, undiluted) brand created by Iinuma Meijo in pursuit of exceptional cost-performance. The name is derived from the initial of "Sugata." By using high-quality "Togai-mai" (non-standard rice that falls outside official grades due to grain size, etc.) of premium varieties like Yamada Nishiki and Gohyaku-mangoku, it achieves an incredible price point without compromising on satisfaction. Its flavor profile can be summed up as "extremely concentrated." Fresh acidity and the natural, plump sweetness of the rice merge at a very high level, delivering a powerful umami with sharp outlines that fills the palate. It also offers fruity nuances reminiscent of banana, boasting a level of completion and rich body that defies its use of non-standard rice. Despite its limited production, "SG" is crafted with the same meticulous "Hako-koji" (box koji) technique as high-end sakes. It is a highly supported brand among sake enthusiasts for its ability to turn daily evening drinks into a special occasion.