Brands

Azuma Toyokuni is the traditional brand of Toyokuni Shuzo, protected since its founding in the Tenpo era. For over 200 years, it has stayed close to the joys and sorrows of the people in Furudono Town, deeply loved as the "taste of the hometown." It features a soft, deep-hearted flavor where rice umami and gentle sweetness harmonize. It is a dignified drop backed by the certain peace of mind from traditional handwork and gold-medal-winning skills.

"Oki Homare" is the flagship brand of Oki Shuzo, named by public call in 1973 (Showa 48), the year after its founding. It contains the wish "to be the honor of Oki Island." Sake that is particular about being handmade using mineral-rich "Tenga no Mizu" and carefully selected sake rice features a mellow aroma and a sharp taste. It goes excellently with fresh seafood, especially rock oysters and crab dishes, which are famous products of Oki, and is indispensable for the island's dining table.

Kaiun (Good Fortune) is the crowning brand of Doi Shuzojo. Named to bring prosperity to its home village, it is a sake of exceptional balance and elegance. Brewed with ancient mountain water and the indigenous 'HD-1' yeast, it offers a serene aroma and a diamond-clear flavor. A frequent winner of the IWC 'Champion Sake' and countless gold medals, it is widely considered one of Japan's most reliable and sophisticated sakes for food pairing.

The representative brand bearing the brewery's name, it is a sake nurtured by the climate of Shiwa and the tradition of Nanbu Toji. Using Iwate Prefecture rice for over 90% of production, it is characterized by a regionally rich taste brewed by locally grown sake rice "Gin Otome," "Gin Ginga," and "Yuinoka." The delicate sake brewing by female Toji Yuko Yokosawa and the gentle mouthfeel and deep taste created by careful work as a family business are attractive. While protecting techniques and spirits inherited from generation to generation, they also deploy innovative products such as Junmai sake using glutinous rice and barrel-aged sake.

Miharukoma is the flagship brand of the brewery, named after the traditional wooden horse craft of Miharu Town. Its solid quality is proven by many gold medals at the National New Sake Awards. It features balanced, high-quality umami and a sharp finish, highlighting Nanbu Toji skills. Worthy of the name Miharukoma, which symbolizes an indomitable spirit, it is a cup where regional pride and tradition breathe.

"Nihonsakari" is a representative brand whose philosophy is to provide high-quality daily sake as "evening drink sake for every day." It aims for accessible and friendly sake utilizing the three major advantages of Nada-Gogo (Yamada Nishiki, Miyamizu, Rokko Oroshi) and the techniques of Tamba Toji. It develops products that even beginners can enjoy, such as Junmai Daiginjo Namasake, which has a fruity ginjo aroma, banana-like fruitiness, and low astringency. It also works on innovative product development such as health-oriented sake with zero sugar and zero purines, continuing to convey the charm of sake to a wide range of people.

Chomonkyo is the representative brand of Okazaki Sake Brewing, utilizing underground water from the Abu River flowing from 'Chomonkyo', one of the best scenic spots in Yamaguchi Prefecture, as preparation water. Utilizing the characteristics of soft water (total hardness 1.6), they aim for well-balanced sake brewing that has a deep flavor but does not make you tired of drinking. It is cold brewing utilizing the winter cold from November to March, brewing sake while adjusting to the different climate every year, and from 2010, they also started brewing Junmai sake using pesticide-free rice 'Isehikari'. They also develop Junmai Ginjo 'Fukurasuzume' brewed with Yamaguchi Prefecture's original sake brewing suitable rice 'Saito no Shizuku', and sake-based liqueurs using Yuzu and Daidai (summer orange), which are also produced in Hagi. The blessed water source of the underground water of the Abu River and the careful sake brewing by cold brewing are reflected in the brand Chomonkyo, and it is popular as a sake that harmonizes with the nature of Hagi.

"Hanzo" is a premium brand representing Ota Shuzo, bearing the name of Iga's hero, Hattori Hanzo. A talented sake chosen as the toast sake at the Ise-Shima Summit, captivating VIPs from around the world. Using Iga's "Kami no Ho" and other ingredients, it achieves a gorgeous aroma, refined sweetness, and a sharp aftertaste. It is a famous sake staking the pride of Iga, making its name known to the world like a ninja.

Mineno Hakubai is a brand for dedication that carries the tradition of the brewery spanning 400 years. Based on the unique philosophy of 'Hojun Karakuchi' (rich and dry), it doesn't just end with being dry but combines the rich umami of rice and a dignified aftertaste. The taste created by Niigata's gentle nature and technology polished by history has an elegance that nestles in the essence of Japanese cuisine. The trust that has been loved for many years in the local Niigata area coexists with a strength that complements any gastronomy and a gentleness that deeply permeates the hearts of the drinkers. It is an immortal masterpiece with history and style that every Niigata local sake fan knows.

"Kinoene" is the flagship brand of Iinuma Honke, named because the 12th head was born in the year of Kinoene (Rat). Known for its high-quality sake that is light, urban dry with a sharp aftertaste, it is characterized by a modern taste that emphasizes freshness and sharpness. Brewed by young brewers who will lead the next generation with substantial new facilities, it is a local sake of Chiba that continues to evolve.

The brand name "Asabiraki" is attributed to a poem in the Manyoshu and is derived from a pillow word (makurakotoba) for a poem about a ship rowing out in the early morning. It features traditional brewing techniques cultivated in the home of Nanbu Toji and brewing using the underground water of "Daiji Shimizu," selected as one of the 100 Famous Waters of Heisei. The delicate and soft mouthfeel from soft water brewing harmonizes with the tanrei taste from Tsuki-haze koji making, bringing out the umami of Iwate Prefecture rice. The highly fragrant and elegant sake quality brewed by long-term low-temperature fermentation has received high acclaim, such as winning consecutive awards at the National New Sake Appraisal. With a flavor design that emphasizes compatibility with local Iwate food culture, especially seafood and mountain produce, it is rooted in the region as a sake that accompanies meals. It is a brand where the skills of the Nanbu Toji, brewed by a Contemporary Master Craftsman who continues to innovate while protecting tradition, shine.

Tokiichi is Unkai Shuzo's pinnacle daiginjo, named after master brewer Tokiichi Matsumoto who brings over 50 years of experience. This sake crystallizes the brewer's exceptional skill and experience—a craftsman who received the "Contemporary Master Craftsman" title from the Minister of Labour and was also awarded the Medal with Yellow Ribbon. Employing the traditional "tsurushi-shibori" (hanging press) method, where drops fall naturally by gravity alone, this luxurious pressing technique achieves an impeccably clear flavor free of off-notes. With an astonishing track record of consecutive Gold Awards at the National New Sake Appraisal, it demonstrates outstanding quality and consistency. Brewed with Aya spring water, selected as one of Japan's 100 Best Waters, and carefully chosen sake rice polished to its limits, it features an exquisite balance of elegant ginjo aroma and a delicate yet profound flavor. Presented in a special wooden box, it carries a refined dignity befitting special occasions and is highly regarded as a premium gift.

Widely known nationwide by the nickname "Bishu Ranman," this is a quintessential Akita brand featuring a mellow, full-bodied flavor. The mature smoothness from low-temperature long-term fermentation harmonizes with the plump umami of rice for a deeply satisfying taste. From the prestigious Daiginjo "Botan" to the floral "Kaori Ranman" series, it offers a diverse range of expressions that celebrate Akita's rich harvest.

Mutsu Hassen is the innovative face of Hachinohe Shuzo, characterized by its gorgeous aroma and fresh sweetness. The name embodies the wish for the drinker to feel as comfortable and enlightened as the "Eight Immortals." Its modern and sophisticated taste is highly acclaimed both in Japan and overseas. Valuing the freshness of "just-squeezed" sake, it delivers a new appeal of sake where fruity fragrance harmonizes perfectly with the umami of rice.

Washigakuni is the flagship brand of Yamawa Shuzo Store, boasting deep-rooted popularity locally. The name, meaning "My Country" (Our Country), embodies the pride of being a local sake rooted in the region.

The name "Gangi" comes from the thought "life is born at the water's edge", symbolizing sake brewing nurtured by the clear stream of the Nishiki River. By insisting on Junmai and unfiltered brewing and bringing out the original vitality of rice, it realizes a fruity yet rich umami and a sharp taste.

Hakuryu is a flagship brand symbolizing the brewery that Hakuryu Shuzo, founded in 1839, has continued to brew for over 180 years. It originates from the founder, who used to run a shipping business, naming the brand after the 'dragon, the guardian deity of the sea' wishing for safety of voyages and prosperity of business, and it combines strength and elegance suitable for the name. Its greatest feature is the overwhelming transparency woven by high-quality sake rice grown with contract farmers in the fertile land of Agano and clear water of the Agano River system. While maintaining traditional light and dry style, the taste that draws out the deep umami of rice is truly a legitimate Niigata sake to be proud of. The astounding record of winning the Monde Selection Gold Award for over 30 consecutive years proves its unchanging high quality. It is a famous sake representing Agano that demonstrates its true value in every temperature range, from chilled for a clear throat feel to hot for a plump aroma.

"I want to be a sake that gently fills the heart, like the mist drifting on a spring night." Born from such poetic sensibility, Harukasumi is the flagship brand of Kuribayashi Shuzoten. It maximizes the fine, elegant umami of "Misato Nishiki," a rare sake rice born in Misato Town, brewed gently with the soft spring waters of Rokugo. With a quiet finish that fades smoothly and a sense of rice-given happiness that lingers after a sip, it is celebrated nationwide as the "ultimate food-pairing sake" that enhances rather than competes with a meal.

The flagship brand of Shimaoka Shuzo, serving as a synonym for Gunma's craft sake. Brewed using the traditional Kimoto-style Yamahai method, it is aged for one to two years before shipping. It features sweet aromas of vanilla and honey, with a profound depth derived from the rice itself. It pairs exceptionally well with food and can be enjoyed both chilled and warmed, making it a beloved staple for daily dining.

Hakuro Suishu is the premium brand of Takenotsuyu Shuzojo, named after the poetic scene of morning dew shining white and dripping like jewels. Its greatest characteristics are a superb smoothness—filled with moisture—and a crystal-like transparency without impurities, brought by sterile ultra-soft water from 300m underground. Brewed with the spirit of "Chisan Chisho," its flavor allows the refined sweetness of rice to spread delicately, offering a mystical experience as if the mind and body are being purified with every drop.

Sasamasamune is a traditional prestigious brand embodying the aspiration "To create the real thing," inherited since 1818. Rejecting excessive modernization and brewed slowly and carefully, its quality features a sincere umami that warms the heart. This dignified taste, which once captivated the US President, is loved across generations and stands as an unwavering masterpiece that continues to lead the Kitakata sake boom.

Otokoyama is the flagship brand brewed in Asahikawa, blessed with pure water from the Taisetsu Mountains. In 1977, it became the first sake in the world to win the Monde Selection Gold Award and has continued its winning streak for over 40 years. It defines the 'Tanrei Karakuchi' (crisp and dry) style, offering a clean taste with a gentle rice umami and elegant aroma. It is said to have been favored by the 8th Tokugawa Shogun.

Naba Shoten's flagship brand, named after the silver scales (Ginrin) of fish in the sea of Tsuchizaki port, reflecting its coastal soul. Brewed with mineral-rich groundwater of Tsuchizaki and slow-fermented at low temperatures, it achieves a fine-grained, transparent quality. With excellent pairing potential for seafood, it conveys the history and culture of Tsuchizaki’s maritime past to modern diners.

Choyo Fukumusume is the representative brand of Iwasaki Sake Brewing, named with the wish that children would grow up to be lucky and good children, following the consecutive births of daughters in the Iwasaki family at the time of its founding. They try to make sake that has a little sweetness and allows you to feel the deliciousness of rice. It is characterized by small-quantity production where very few bottles, about 600 to 700, can be made from one tank, brewed under thorough quality control with 'small preparation total rice 630 kg'. Using sake rice centered on Yamada Nishiki produced locally in Hagi and groundwater springing up within the brewery premises, they brew sake with a gentle and smooth drinking feel. It is a sake characterized by a gorgeous ginjo aroma reminiscent of fruits such as apples and melons, and a plump deliciousness that spreads in your mouth while being smooth and transparent. Like Hagi, which faces the Sea of Japan and has a prosperous fishing industry, the sake brewed goes well with seafood such as tilefish, horse mackerel, and blackthroat seaperch. It is one of the best in the prefecture, such as winning the gold prize for 3 consecutive years in the National New Sake Appraisal, the Prefectural Governor's Award in the Yamaguchi Prefecture Appraisal, top in the 'Ginjo Division' of the same appraisal, and the highest award 3 times in the past 5 years in the 'Junmai Division', and is highly evaluated as a brand representing Hagi.

"Yahatagawa" is the representative brand of Yahatagawa Shuzo, which has been loved locally since its founding. In particular, "Nigori Sake" boasts one of the highest popularity in Hiroshima Prefecture, and is characterized by rich rice umami and a thick mouthfeel. Using soft water from Mt. Gokurakuji, the taste that you never get tired of drinking throughout the four seasons has a reputation as a daily drinking sake for dinner.