Brands

"Matsuo" is the representative brand of a brewery that insists on handmade brewing, named after "Matsuo Taisha," the god of sake brewing. Brewed carefully with traditional techniques using clear underground water from the Togakushi mountain range and sake rice from Nagano Prefecture, the sake is characterized by a rich fragrance full of fruitiness and juicy umami. Its high quality is guaranteed, having received gold prizes at domestic and international appraisal competitions.

"Kinmon Sekai Taka" is a premium brand boasted by Koyama Honke Shuzo and a masterpiece representing Saitama's local sake. Using carefully selected sake brewing rice and underground water from the Arakawa River system, its flavor brewed by the skills of Nanbu Toji features a plump aroma and a rich, deep taste. Its quality, evaluated at many appraisals, colorfully decorates the dining table on special occasions.

Tajima is a community-rooted brand bearing the local place name, empathizing with the terroir of Minami-Aizu. The mellow mouthfeel of 100% underground water and the simple yet powerful umami of Minami-Aizu rice melt together, a cup that sings of gratitude for the land's bounty.

Hatsumago is a famous brand representing Yamagata, filled with joy and affection, named in the early Showa period to celebrate the birth of the family's first son. Brewed entirely through the Kimoto method, its flavor perfectly balances the mellow richness produced by natural lactic acid with a beautiful crispness that glides down the throat. From the sharp dry taste symbolized by the classic "Makiri" to supreme Junmai Daiginjo, it continues to be loved across generations as a "source of joy" that makes drinkers happy in any scene.

"Tamakashiwa" is the representative brand of Kuramoto Yamada, a high-quality sake with a track record of winning the Gold Prize at the Annual Japan Sake Awards. It has a wide lineup from Junmai Daiginjo to Honjozo, and is characterized by a quality-oriented taste resulting from careful brewing in small lots.

"Jurakudai" is the flagship brand that Sasaki Shuzo is proud of. Named because the brewery stands on the site of "Jurakudai," the magnificent palace built by Toyotomi Hideyoshi in Kyoto. The brewing water is groundwater from the same vein as "Ginmeisui," famously used by Sen no Rikyu for tea ceremonies. The Junmai Daiginjo is characterized by its brilliant aroma and elegant, mellow flavor. It is a masterpiece that expresses Kyoto's history and refinement in liquid form, perfect for special occasions.

"Shochikubai Shirakabegura" is a brand of the premium sake production base established by Takara Shuzo in Nada. It realizes deep umami and complex taste with traditional brewing methods using Kimoto brewing. It is a prestigious sake brewed carefully in a beautiful white-walled brewery.

"Miwatari" is the unshakable main brand of Toshimaya, named after the Omiwatari of Lake Suwa. With the motto "Sake loved by locals," they continue sake brewing expressing the climate and culture of Suwa. The gentle aroma and the gentle taste where the umami of rice spreads accompany every scene, from daily evening drinks to special occasions.

"Kiritsukuba" is the representative brand of Urazato Shuzoten, a local sake brewed in Tsukuba City at the foot of Mt. Tsukuba. The brand name comes from the mist (kiri) that hangs over Mt. Tsukuba, and is deeply rooted in the natural environment of this region. It features a light, dry, and refreshing taste that enhances meals, and is consumed at a very high rate locally, making it a familiar brand rooted in the region. It is a brand fully developed by the 5th generation brewery head, Koji Urazato, and aims for sake brewing that expresses the climate of Tsukuba. Using underground water from Mt. Tsukuba and brewing taking advantage of the local climate, it is known as a "true local sake" with more than 90% consumed within Ibaraki Prefecture. Pursuing ease of drinking as a sake during meals, they finish it with a balanced sake quality that allows you to feel the original umami of rice while enhancing the taste of the dish. As a brand that walks with Tsukuba's food culture, it continues to be loved by locals.

Toko (Eastern Light) is the flagship brand of Kojima Sohonten, cherished as the "sake of the sunrise" that illuminated the castle town of Yonezawa. Renowned for its fruity aroma and velvety-smooth texture, it consistently earns top honors at prestigious domestic and international awards. This brand represents the perfect fusion of 420 years of heritage and cutting-edge brewing technology, standing as a global ambassador for Yamagata's excellence.

Manotsuru is the flagship brand carrying the more than 120-year history of Obata Shuzo and is a world-renowned brand Sado is proud of. This sake, a fruit of Sado's rich nature as 'the island where crested ibises fly' and the passion of the brewers, can be called a treasure representing Niigata and Sado. Winning numerous gold awards at the National New Sake Competition and receiving gold medals at the IWC (International Wine Challenge), its quality is recognized as among the world's best. Provided in special spaces such as Air France's first class and TRAIN SUITE SHIKISHIMA, it has fascinated many executives. The fresh and elegant taste, symbolized by the 'Miku' series using 'Toki-certified rice,' achieving both environmental conservation and quality pursuit, is the ultimate expression of Sado's terroir.

"Seikyo" is the representative brand of Nakao Jozo, founded in 1871, and was named after the founder's spirit of "likening the expression of sake poured into a cup to a mirror, looking into it, and brewing sake with a sincere heart." Brewed using the brewery's unique "high-temperature saccharification yeast starter method," it is characterized by a clean sharpness and a light taste that you will never tire of drinking. It is a classic evening drink that has been loved by the people of Hiroshima Prefecture for many years, and is popular as a mealtime sake that accompanies any dish.

"Okuhida" is a confident representative brand bearing the name of the brewery. Brewed carefully using traditional techniques with 300 years of history and Gifu Prefecture "Hidahomare" in a brewery located at the confluence of the Hida River and the Maze River, a land rich in water and greenery. The powerful yet clear taste produced by the harsh yet beautiful natural environment of Okuhida is exactly the climate of Hida itself.

"Sensuke" is a brand named after the previous brewery owner who passed away without seeing the reconstruction after the brewery collapsed in the Great Hanshin-Awaji Earthquake. It is a sake with a story of emotion and hope, revived after 12 years of suspension, inheriting the thoughts and dreams of the previous generation. Using 100% Hyogo Prefecture produced Yamada Nishiki, it is characterized by a deep taste that maximizes the umami of rice with Tamba style brewing techniques. It is a brand that resonates with the heart, with passion for the reconstruction of the brewery and condolences to the late previous generation contained in every drop.

Hisagotaiko is the representative brand of Nisshin Shurui Taiko Shuzojo. Boasting a history of winning awards more than 20 times in total at the National New Sake Appraisal, it is one of the sakes representing Tokushima. Mainly using Awa Yamada Nishiki grown in Tokushima Prefecture and using underflow water from the Yoshino River system in the Shikoku Mountains as brewing water, brewing is carried out to maximize the characteristics of Yamada Nishiki, which has large grains, large shinpaku (white heart), and high water absorption. The product lineup includes a wide range of categories such as Junmai Daiginjo, Daiginjo, Junmai sake, and Honjozo, each brewed carefully with its own method. Featuring a fruity aroma and a refreshing taste, it continues to be loved locally as a brand that harmonizes with Tokushima's food culture. Due to the achievement of winning the gold prize at the National New Sake Appraisal, it is highly evaluated inside and outside Tokushima Prefecture, symbolizing the high level of sake brewing technology in Tokushima.

"Kotsuzumi" is the representative brand of Nishiyama Sake Brewery, a historic brand named by Takahama Kyoshi. Characterized by a gentle and calm taste using the underflow water of the Takeda River, it is familiar as "Tamba Bishu" (Tamba Excellent Sake) representing the region. It develops a wide range of products from Junmai Daiginjo to Futsushu, maintaining a dignified sake quality typical of a brewery loved by cultural figures. As a brewery where you can meet artistic works, it also conducts initiatives to disseminate not only sake but also the entire fermentation culture.

"Izumofuji" is the signboard brand of Fuji Shuzo and is sake that embodies the brewery's philosophy of "Brewing Izumo, Aspiring for Fuji." It was born from the integration of the climate of Izumo, traditional techniques, and the passion of the maker. Considering compatibility with food first, it is finished with a gentle aroma and a taste where you can firmly feel the umami of rice. It is delicious at any temperature from cold sake to hot sake, and is perfect as "food sake" that enriches the daily dining table.

"Gassan" is the representative brand of Yoshida Shuzo, inheriting the history of presenting the highest grade sake "Ichiban Taru" (First Barrel) to the lord of the Hirose domain. It features a softness of mouthfeel unique to super soft water brewing and a clear taste without miscellaneous flavors. Boasting a history of awards at numerous competitions such as the "Delicious Sake in a Wine Glass Award," it boasts outstanding perfection as food sake. As a beautiful sake representing Shimane, it is loved by fans all over the country.

"Kohen" is Kintora Shuzo's up-and-coming brand symbolizing innovation and evolution for the next generation. Meaning to undergo a dramatic transformation like a tiger changing its coat, the name embodies the determination for brewing that continues to evolve year by year. Born from a collaboration with Kato Kiyomasa of the Nagoya Omotenashi Bushotai, it is characterized by an elegant finish woven from modern, sophisticated acidity and transparent sweetness. Transcending the framework of tradition, it is attracting attention worldwide as a flagship leading Nagoya's new sake culture.

"Amanosake" is a brand that conveys the weight of history, reviving the tradition of "Soboshu" (temple sake) that has continued from the medieval period in Kawachinagano, Osaka. During the Muromachi period, this sake brewed by monks at Amanosan Kongo-ji Temple was praised as the "best sake in the world" for its rich and powerful flavor, and was deeply loved by the rulers of the time, such as Nobunaga and Hideyoshi. Although it once ceased in the Edo period, Saijo successfully revived it through extensive research of ancient documents and modern brewing techniques. Of particular note is its rich body, which brings out the umami and sweetness of the rice to the extreme. Positioned at the opposite pole of the "Tanrei" (dry and crisp) style predominant in modern sake, its mellow, deep richness balanced by firm acidity is full of romance, inviting drinkers to a Muromachi-period banquet. As a representative historical sake of Osaka, it is a drop that continues to represent the origins of Japanese sake along with local pride.

Tenjo Mugen is the flagship brand of Nakayu Shuzo Store. It was named with the meaning "sake so delicious that even in heaven, one would wonder if it is a dream or an illusion." With a light and savory (tanrei umakuchi) quality, they brew high-quality, small-batch, handmade local sake. The medium soft underflow water from the Ou Mountains is the source of its clean and gentle sake quality. It features a light and smooth mouthfeel, a good balance of moderate aroma and umami, and a refreshing sensation in the throat, making it excellently compatible with food. Actively using rice developed by the prefecture and rice locally produced in Kami-machi, they pursue sake brewing that expresses the region's climate.

"Kawanakajima" is a brand that uses Shinshu Hitogokochi sake rice and groundwater from the Sai River. The Junmai Nigori Sake "Kawanakajima" and the sparkling sake "Fuwari-Suisui" are popular.

"Kameizumi" is a sake that can be synonymous with Kameizumi Shuzo, maximizing the characteristics of Kochi's special yeast "CEL-24." It is a Junmai Ginjo Nama Genshu (unpasteurized undiluted sake) made from Hiroshima "Hattan Nishiki" polished to 50%, characterized by luxurious brewing kept at a low alcohol content of 14% despite being undiluted. It spreads a very gorgeous and fresh ginjo aroma reminiscent of pineapples, melons, and apples, making it fruity like white wine. While rich sweetness expands, refreshing acidity is effective, and its sweet and sour fresh taste is sometimes expressed as "super sweet," but because the balance with acidity is exquisite, it can be enjoyed lightly like a dessert. To fully utilize this fresh taste, it is daringly not pasteurized and is offered as "Nama Genshu" throughout the year. It is a new sensation Tosa sake that can be confidently recommended to those not used to drinking sake and women.

"Tenryo" is the flagship brand of Tenryo Sake Brewery, boasting a history of over 340 years. Using underground water from the Hida Mountains and sake brewing rice "Hidahomare," it has an orthodox taste where the climate of Hida and traditional techniques live. Daiginjo sake has been selected as an in-flight sake for JAL First Class, and its gorgeous aroma and clear umami make it a gem suitable for special sunny days.

Established as a unified brand during the merger, this special line adds the word "Houou" (Phoenix) to the Seitoku name. It is positioned as a prestigious sake brand, offering a high-class experience across its range. The lineup is diverse, extending from refined Daiginjo to rich Junmai-shu.