Brands

"Kanozan" (Mt. Kano) is the flagship brand of Wagura Shuzo, inheriting the sake brewing of the Hara family dating back to the Edo period. Named after Mt. Kano, a famous peak in Kimitsu, it is brewed using Chiba rice and water with an emphasis on regional characteristics under the belief of "being faithful to the basics and sparing no effort." It features a gentle aroma and a deep taste with spreading rice umami.

"Seisen" (Holy Spring) is a brand derived from a pure spring that gushed out from a Kazusa-bori well. Brewed in a sake brewery right in front of the sea, it features a taste that pursues compatibility with fresh seafood. Its refreshing mouthfeel and moderate umami demonstrate outstanding performance as a sake with meals.

"Kami no Za" (The Seat of God) is a brand named after the sacred and majestic image of the Shirakami-Sanchi mountains.

"Sommelier" is the flagship brand named after Koizumi Shuzo's direct sales facility "Sommelier House Shusho no Yakata." Brewed by gathering advanced technology that has won gold prizes in numerous competitions, it features a fruity and gorgeous aroma and a sophisticated taste. It is a masterpiece of Koizumi Shuzo that fascinates many tourists.

"Tokaimasamune" is a prestigious brand carrying the history and pride of Koizumi Shuzo. Using mineral-rich rock spring water from the Mt. Kano system and brewing entirely by hand, it brings out the umami of rice to the fullest. Its sharp aftertaste and rich flavor are highly rated as a sake to enjoy with meals.

"Tokai" is a brand that can be said to be the origin of Koizumi Shuzo, inheriting traditions since its founding. As the name "Sakigake" (Harbinger/Pioneer) implies, it embodies the spirit of the brewery aiming for sake brewing that is always ahead of the times. Sticking to local rice and water, the carefully brewed taste gives a deep deliciousness and a sense of relief.

"Fusamasamune" is a brand that was brewed by Ishino Shoten. The name "Fusa" comes from the old province name "Shimousa Province." It is not currently produced due to the brewery pausing production.

"Inahana" is the flagship brand symbolizing the history of the brewery that started sake brewing from a bountiful rice harvest. With Japan's first flat rice polishing technology, it suppresses the off-taste of rice to the limit and realizes a clear and sophisticated taste. Thinking about compatibility with Kujukuri seafood, it pursues a balance of "richness" and "sharpness," making it a sake you won't get tired of drinking.

"Ichinomiya" is a community-based brand named after Ichinomiya Town, a mecca for surfing. Nurtured in a climate close to the sea, this sake is characterized by a refreshing taste and continues to be loved by locals. It embodies the brewery's sentiment, "We continue to brew sake diligently in the surfing town of Ichinomiya."

"Iwanoi" is a brand characterized by a powerful taste created by Japan's leading super hard water (hardness approx. 240) and traditional Yamahai brewing. The sharpness brought by mineral-rich water and the complex and rich umami derived from Yamahai fuse together. Its quality is recognized worldwide, earning high praise in "The Wine Advocate" magazine.

"Naruka" is a new brand symbolizing the fresh start of Azumanada Jozo. Taking advantage of its location by the sea, it mainly develops fresh directly bottled Namagenshu (unpasteurized undiluted sake) with a micro-carbonated sensation. The bubbly feeling popping in the mouth and the juicy taste are modern sake qualities that overturn the conventional image, gaining a new fan base.

"Inagawa" is a brand of Hachinohe Shurui Daini Factory. The brewery is now closed.

Momo Doburoku (Peach Doburoku) is a highlight of Tokyo Station Sake Brewery's seasonal Fruit Doburoku series. Crafted with the juice of ripe peaches, it features a lower alcohol content of 5%, making it remarkably easy to drink. The flavor profile is defined by an exquisite balance between the subtle sweetness of the peach and the distinctive acidity of the doburoku. As a summer-limited product, its refreshing and approachable taste is widely popular. Developed to be a casual beverage that travelers and commuters can easily enjoy within the station, it harmonizes the fresh aroma of fruit with the rich umami of rice.

The flagship brand of Tokyo Port Brewery, 'Tokyo' is crafted to represent the ever-changing spirit of the eponymous metropolis. Its most distinctive feature is a kaleidoscope of flavors achieved by varying the yeast strains, brewing techniques, and alcohol content for every single tank. It offers a smooth, clean entrance, followed by a light, rising acidity and an enveloping, pleasant ginjo aroma. On the palate, it is soft with a gentle, smart sweetness, revealing fruity notes reminiscent of green apple and melon, combined with the savory umami of rice and a hint of refreshing citrus acidity. Each sip delivers a juicy richness that mirrors the vibrant energy of Tokyo.

Tokyo Mead is a honey wine (mead) produced by Tokyo Port Brewery alongside its sake. Marketed as 'Tokyo Mead -Gold-', it is a traditional fermented beverage made from honey, reimagined with a modern Tokyo-style approach. By applying the advanced fermentation techniques developed through sake brewing, the brewery has succeeded in drawing out the mellow sweetness and complex aromas of high-quality honey. As an urban microbrewery, this brand symbolizes the innovative spirit of Tokyo Port Brewery, which embraces the challenge of creating diverse fermented drinks beyond traditional sake, offering a new perspective on Japan's brewing culture.

Named to commemorate the 150th anniversary of the Surrender of Edo Castle, 'Edo Kaijo' (Edokaijo) is a brand that symbolizes the resurrection of Tokyo Port Brewery. The name carries significant historical weight; the brewery's predecessor, Wakamatsuya, was located near the Satsuma Clan residence, the very site where historical giants Saigo Takamori and Katsu Kaishu reportedly held their diplomatic talks. This sake is characterized by an elegant and sharp 'Rei-Umakuchi' (crisp yet flavorful) profile, meticulously brewed as 100% Junmai and 100% Genshu. Each tank is intentionally designed to offer a unique flavor profile, reflecting the diverse nature of modern Tokyo while maintaining a consistent core of refined elegance. It is a brand that seamlessly fuses Edo's tradition with Tokyo's future.

Hanagumori is the flagship doburoku (unfiltered sake) brand of Konohanano Brewery. Meticulously crafted using traditional methods with only rice and rice malt (koji), it is celebrated for its fresh and vibrant flavor profile. The name 'Hanagumori' (literally 'flower cloudiness') refers to the hazy spring skies during cherry blossom season, beautifully blending the 'flower' element from the brewery's namesake goddess with the natural cloudiness of doburoku. Brewed in the heart of historic Asakusa, this sake embodies a harmony of tradition and innovation. Its exquisite balance features the natural sweetness and umami of the rice, a smooth and creamy mouthfeel, and a refreshing acidity that makes it approachable and contemporary.

Kokufuzuru (or Kozuru) is the signature brand of Noguchi Shuzoten, brewed since its founding in 1860. The name reflects Fuchu's historical significance as the ancient capital (Kokufu) of Musashi Province, embodying the aspiration to 'create a sake as graceful as a crane in the provincial capital.' In Japanese culture, the crane symbolizes longevity and good fortune, representing a wish for the continued prosperity of Fuchu. After nearly 40 years as a contract-brewed brand with the suspension of on-site production in 1985, Kokufuzuru has successfully returned as an in-house brewed sake. The revived Kokufuzuru is built on the concept of 'Musashi-no-Kuni Terroir,' using the brewery's own well water and locally sourced ingredients. This includes the use of 'Sakura Fukuhime,' a specialty rice developed in collaboration with the Tokyo University of Agriculture and Technology. Characterized by an elegant 'Rei-Umakuchi' profile, the sake features a tightly structured umami and a clean, sharp finish, earning it a reputation as a distinguished, orthodox sake. It is a brand that honors the deep history and culture of Fuchu while evolving to meet the tastes of a new generation.

Higashimurayama is a brand named after the city where Toshimaya Shuzo is located. As a representative local sake, it embodies the brewery's commitment to brewing that is deeply rooted in its community. Brewed using Mt. Fuji's subterranean water and premium sake-making rice in careful, small batches, it aims for a flavor profile that harmonizes with local food culture. It is a genuine expression of the Tama region's terroir.

Rita is a brand inspired by the Buddhist philosophy of 'Rita-no-kokoro' (Altruism). Its core mission is to brew sake that generates joy and brings happiness to those who drink it—a reflection of the brewer’s selfless dedication to the art. Exclusively made from Hattan-nishiki rice, this brand is available only at the Toshimaya head store in Kanda, giving it a rare and special presence. With its characteristically gentle and aromatic profile, Rita embodies Toshimaya's brewing philosophy: returning to the source of why we make sake—to wish for the well-being of others.

"Gonohe no Donberi" is a Junmai Nigori (cloudy) sake, featuring a refreshing sweetness and a slightly dry aftertaste.

Nijubashi is an exceptionally rare and prestigious brand sold exclusively within the Imperial Palace grounds. It is available only at gift shops inside the palace, at stalls during general public greetings, or through the distributor's official mail order, making it one of the most elusive sake brands in Japan. Named after the iconic Nijubashi Bridge—a symbol of the Imperial Palace—it carries an air of supreme dignity. This special commission was granted to Toshimaya Shuzo in recognition of their long-standing trust and track record as the producer of sacred sake for Tokyo's three major shrines.

Okunokami is a brand born from two distinct wishes: 'to protect the brewery (Oku) while delivering the spirit and flavor of our craft' and 'to protect the business names (Yago) and prosperity of our partners.' The name itself serves as a prayer for protection and success. Its defining characteristic is a gentle, aromatic profile achieved by bottling the sake immediately after pressing without any filtration or dilution (Muroka Nama Genshu). Representing the pinnacle of Toshimaya Shuzo's technical expertise, it is produced in extremely small, labor-intensive batches. The sake offers a delightful blend of fresh vibrancy and deep umami, featuring a floral ginjo aroma, rice-derived sweetness, and a sharp acidity that finishes clean and dry.

Haneda is a region-specific brand created by Toshimaya Shuzo, named after the Haneda district—home to Tokyo's primary gateway, Haneda Airport. It is developed as a brand beloved by both local residents and visitors to Tokyo, expressing Toshimaya's commitment to community-based brewing and regional hospitality.

Juemon is a special brand named after the brewery's founder, Juemon Toshimaya. It represents over 400 years of history and tradition dating back to 1596. Featuring a luxurious production process, it uses only the 'Nakadori' (the choicest middle cut of the press) and a 60% polishing ratio. As a non-filtered, non-pasteurized, and undiluted sake (Muroka Nama Genshu), it maximizes the inherent power and freshness of the brew, pursuing a level of quality worthy of the founder's name. It is the culmination of Toshimaya's craft, perfect for special occasions.