Brands

Muramatsu is a brand full of local love, named after the former Muramatsu Town where the brewery is located. It expresses the history and tranquil climate of Muramatsu, which flourished as a castle town since ancient times, in a cup of sake. The taste, which has been loved locally for a long time, harmonizes the rich flavor of rice where the skills of Echigo brewers shine, while being light and dry. It has the tolerance to gently wrap around the taste of dishes, and its stable deliciousness gives a sense of security to daily tables whether cold or hot. As an indispensable presence for regional gatherings and family gatherings, it has been inherited and drunk across generations in the land of Muramatsu, a sake symbolizing the 'flavor of home' itself.

Koshi no Karoku is a brand that Kondo Shuzo is proud of, pursuing perfection as a sake to accompany meals. Fusing the blessings of the rich land of local Gosen with the elaborate techniques of brewers, it brews light and dry art pieces that enhance the taste of dishes to the ultimate. Its greatest feature is the smooth throat feel created by the cool natural water of Mt. Sugana and the vivid sharp finish in the aftertaste. The brave retreat that disappears quickly immediately after letting one feel the calm umami of rice is truly a style as a 'famous supporting actor.' The taste, which expands deliciousness as if staying close without breaking the delicate taste of materials, demonstrates its true value on Japanese cuisine as well as modern Japanese-Western food tables. It is a cup with drifting dignity, ideal for nights when adults who know the real thing talk.

"Rizovino," meaning "Rice Wine" in Italian, is a brand that reinterprets sake from a new perspective. Aiming for a sake quality that can be enjoyed like wine, it features product development that approaches sake beginners and younger generations.

Yoyoizumi is a flagship brand that can be said to be the crystallization of traditions and techniques inherited generation after generation in the long history of Koshitsukano Shuzo. Combining the feelings of the two integrated breweries into one, the wish 'to deliver delicious sake endlessly like a spring' is put into the name. Its greatest feature is its pursuit of a deep taste that never gets tired of while focusing on the royal road of typical Niigata light and dry style. The sake, carefully brewed with underflow water from the Gozu mountain range, allows one to firmly feel the natural umami of rice in a refreshing mouthfeel. The versatile deliciousness that stays close to every scene, from home tables to gorgeous banquet seats, has been loved for a long time across generations around local Agano City. It is a highly trusted item putting the weight of the brewery's history into a cup.

Koshi no Keisui is a brand pursuing pure and innocent beauty, brewed with the image of clear mountain streams in Agano. This sake, symbolizing the blessings of abundant water flowing from the Gozu mountain range, aims for a crystal and unclouded taste like pure water flowing through mountain valleys. Its greatest feature is the overwhelming refreshing feel and pure throat feel. While eliminating all off-flavors and making the most of the deliciousness of water itself, it elegantly keeps a faint sweetness of rice. The heart-cleansing drinkability, like taking a deep breath in nature, demonstrates its true value especially when drunk chilled. It has outstanding compatibility with delicately flavored fish dishes and dishes utilizing the umami of vegetables, and it is a sake like 'water art' providing peace to the drinker's heart.

Koshi no Ajiwai is a brand deeply rooted in the local food culture, pursuing the 'rich flavor of Echigo' as the name suggests. It is brewed with the aim of drawing out the essential umami of rice to the maximum, as a sake that richly colors daily tables accompanying the severe winter in Niigata. Its greatest feature is the plump and tolerant mouthfeel that gently wraps the taste of dishes. The firm flavor of rice that does not stay within the framework of light and dry style can be felt, and you can realize its depth as you continue to drink. Compatibility with local Agano City specialties and home cooking is considered first, and its stable deliciousness does not waver whether cold or hot. It is a comfortable sake filled with a sense of security, connecting regional bonds and brewing traditions to the next generation.

Torachiyo is a brand expressing strength and indomitable spirit, named after the childhood name of the Echigo hero, Lord Uesugi Kenshin. It is brewed pursuing dignified dignity and drinkability reminiscent of the brave figure in his young days when he ran through the Sengoku turbulent times. Its greatest feature is the tight dry finish and powerful rice umami, suitable for the name. The taste, where Echigo brewers pour all their skills and incorporate traditional Yamahai brewing etc., lets one feel definite vitality in the depth, not just being dry. While having a profound presence, the aftertaste is surprisingly brave, with a refreshing feel as if giving courage to move on. It is a brand with hot feelings supported as a cheer for modern people who continue to challenge, and as a cup when making an intention for special days.

Kanbara is a brand respecting the brewery's identity, conveying the original trade name of Kaetsu Shuzo, 'Kanbaraya.' It is a sake that protects the tradition from the era when this area was called Kanbara District, Echigo Province, and shapes a deep attachment to the land of Agano. Its greatest feature is the taste that suppresses glamour and conveys the original 'strength' and 'flavor' of rice straightforwardly. By using stout sake rice nurtured by the severe climate of local Agano Town and brewing powerfully with traditional methods, it achieves umami that seems to surge from the back of the throat as you drink. The sincere brewing without eccentricity reminds one of the starting point of Japanese sake that never changes even if the times change. It is a brand that stays close to the daily life of Agano Town and continues to support the local flavor, letting one feel the weight of history.

The first brand launched after the 5th generation owner Takuya Fujimura took office, symbolizing the dawn of a new era for Kikuzakari Shuzo. Featuring an impactful name and highly artistic label design, it is developed as a highly rare product as a Junmai Daiginjo Genshu brewed in a limited quantity of one tank. With creative naming combining Buddhist terms and the modernity of electricity, it expresses the fusion of tradition and innovation.

Maru ni Boichi is a brand embodying the pride and spirit of the brewery, named after the family crest of Kaetsu Shuzo, 'Maru ni Boichi' (1 in a bar in a circle). Bearing the family motto 'to make the world round, flat, and straight' in the name, it is brewed aiming for a sake that makes the drinker's heart calm and positive. Its greatest feature is the harmony of 'round mouthfeel' without corners and 'straight passing taste,' as if reflecting the family motto. While drawing out the umami of high-quality local rice to the maximum, it achieves a comfortable finish as if a single line passes through. The unique naming and the label with the family crest are impressive, and you will be convinced by its sincere brewing as you drink. It is a traditional item carefully nurtured in Agano as a sake that colors the gathering with family and friends, wishing for regional peace and harmony.

Hadeppa no Kaori is a brand symbolizing regional passion, named after 'Hadeppa,' which means 'fine appearance, highlight' in the Agano dialect. Born from bonds with local young farmers, this sake pursues a powerful and gorgeous quality that lets one feel regional pride with all five senses. Its greatest feature is the rich aroma and taste that directly feels the life force of rice nurtured in the severe nature of Oku-Aga, believing in its power. While maintaining the traditional sharp finish of Kirinzan, the deep umami that seems to take a step further uplifts the drinker's heart. It has a gorgeousness suitable for local festivals and gatherings, exactly like a 'Hadeppa (highlight),' and it is a sake of bonds and pride nurtured along with the smiles of local people.

Tokikaze is a modern brand imaged as a refreshing breeze arriving on the wings of the Japanese Crested Ibis (Toki), a symbol of Niigata. Like the crested ibis soaring freely in the sky of Sado, it is brewed aiming for a free, light, and refreshing quality. Its greatest feature is the refined taste reflecting the sensitivity of the times, feeling fruity nuances while being refreshing. The pure environment along the Agano River and the latest brewing technology merge to present the possibility of new Niigata sake beyond the framework of traditional Japanese sake. The label design is also modern, easy to match with a wide range of dishes regardless of Japanese or Western style, and drinking by enjoying the aroma in a wine glass is also recommended. It is a sake like a refreshing breeze symbolizing Niigata flapping its wings toward the future, with thoughts for environmental protection also included.

Toyama Blend is a representative blended sake of Toyama Prefecture, created through the combined efforts of 16 local breweries affiliated with the Toyama Sake Brewers Association. Each brewery provides two types of sake for evaluation, and the final blend is masterfully crafted at the Masuizumi (Masuda Shuzoten) brewery. This project embodies the unity and passion of Toyama's brewers. It features a classic sake richness combined with a complex depth from the blending process, finishing with a beautiful, clean dryness. Each edition follows a different theme, offered as a limited release in 720ml and 1800ml bottles, celebrating the diversity and technical prowess of Toyama's brewing heritage.

"Shiromidori" is a rare brand formerly brewed by Arisawa Shuzoten. Known as a 'phantom sake' that was never sold in regular liquor stores and only available in select restaurants, it featured a unique acidity and a robust character. Its true depth was best revealed when served warm, making it a memorable brand deeply missed by local enthusiasts.

IWA is a global project blending sake tradition with innovation, named after the rock (IWA) of Tateyama and the Shiraiwa district. It is crafted using the exceptional 'Assemblage' technique of Richard Geoffroy, who spent 28 years as the Chef de Cave of Dom Pérignon. Its flagship, 'IWA 5,' is a Junmai Daiginjo brewed using the Kimoto method with Yamada Nishiki, Omachi, and Gohyaku-mangoku rice varieties and five types of yeast. The number '5' symbolizes the balance and harmony of this assemblage. Characterized by multi-layered aromas of nuts, coconut, and violet, it achieves a profound complexity and perfect harmony. Available in over 30 countries, IWA is a modern and sophisticated brand that explores new horizons for Japanese sake.

A representative brand of Kikuzakari Shuzo, named after the masterpiece movie "Taxi Driver" starring Robert De Niro. Created through a collaboration with film magazine art director Yoshiki Takahashi, it attracted national attention with its impactful label design and reliable sake quality. Using Iwate Prefecture's edible rice "Kakehashi," it features a firm body and sharp taste. The sake quality is designed based on the concept of "sake delicious as warm sake," and the umami of rice stands out even more when warmed. Through a new approach of fusing subculture and sake, it is broadly supported by people other than traditional sake fans, and has become a main product supporting the reconstruction and development of Kikuzakari Shuzo.

"Wakakoma" is the flagship brand bearing the brewery's name. Brewed with the pure underground water of the Shogawa River, it is characterized by a crisp finish that maximizes the umami of the rice. In the historic town of Inami, it has long been a staple for celebrations and community gatherings. It is a sake that embodies the local terroir, balancing strength with delicacy.

"Banzai Hokuichi" is the signature brand of Kuroda Shuzo, named by the 19th-generation head with the dream of it becoming the 'Number One in Hokuriku.' Crafted carefully in small quantities using selected Oyabe rice and pure water, it is often called a 'phantom sake' due to its limited availability. It features a gentle rice umami and a calm aroma, making it a precious companion to the local culinary culture.