Brands

"Kumoi" is an archaic word referring to the far reaches of the clouds or a noble place. As the name suggests, it is a brand brewed aiming for a clarity like being above the clouds, away from the hustle and bustle of daily life, and a dignified elegance. Utilizing the clear blessings of the Kiso River in Aisai City, its quality is characterized by a sophisticated flavor full of transparency. The clear afterglow that spreads the moment it touches the tongue feels as if it purifies both body and soul. It is a noble yet gentle cup that enhances the flavors of delicate Japanese cuisine.

"Komeso" is the flagship brand of Aoki Shuzo, carving its roots as a former rice shop into its name and upholding the unwavering belief that "rice is the center (kaname) of sake brewing." Pursuing complete fermentation through Kuratsuki Kobo (natural yeast) and Kimoto/Yamahai brewing, it expresses the latent potential of rice without residue. It is a one-of-a-kind dry sake where solid acidity and umami overlap while an incredibly light finish crashes in. When warmed, the sweetness of the rice softly unravels, possessing a warm style that makes it a great companion for meals.

"Yamahai" is a brand that bears the name of the tradition and pride of the brewery, the "Yamahai brewing" method itself, telling the story of an extraordinary obsession with the process. Featuring wild and complex acidity unique to Yamahai, which incorporates natural lactic acid bacteria and yeast floating in the air, and a powerful "oshiaji" (lingering aftertaste) that permeates one's very core. These drops, brewed solely by the power of nature without any added yeast, are the very energy of the earth itself. Possessing a tough personality that is not overshadowed by punchy meat dishes or richly seasoned food, its wild umami reaches its peak specifically when warmed.

Hokuto Zuiso is a Junmai Ginjo sake brewed by Kobayashi Shuzo, with 'Ginpu' sake rice grown in Hokkaido polished down to 45%. It is characterized by a fruity aroma, clear and clean umami, and a refreshing finish, offering a sophisticated taste. Sold exclusively at specialty stores within Hokkaido, it is highly popular as a special regional bottle that maximizes the potential of Hokkaido rice.

"Hiraisami," formally known as "Hiraisami Masamune," was named with the wish to be "peaceful and brave." Through 100% handmade brewing that has continued since the end of the Edo period, it is characterized by a sincere flavor that harmonizes a gentle and sophisticated aroma with a strong, well-defined umami. Especially the dry honjozo sake allows one to feel the nourishment of the rice within its sharp finish, gently staying close to Owari's local dishes and daily home cooking. In every drop, created honestly without pretension, the environment of historical Aisai City and the pride of the craftsmen reside.

"Meguru" (meaning "revolve" or "cycle") is a sustainable sake of the new era, born with the wish for a "circular-economy society" where drinkers, makers, and sellers form a single ring. Every drop contains a philosophy of kindness to the earth, using Aichi-grown "Aichi no Kaori" rice cultivated with compost from food waste and adopting reused bottles (R-bottles). Its flavor is a refreshing, light, and dry style. Loved as a versatile food-pairing sake that enhances dishes without interruption whether chilled or warmed, it is a heart-enriching cup that cares for the earth and connects to the future.

The name "Senpyo" is an auspicious brand bearing the "Sennari Hyotan" (thousand gourds) banner of the unifier Toyotomi Hideyoshi, who was from Owari. Just as each gourd symbolizes prosperity, it is brewed with the wish that the life of the drinker will be blessed with rich harvests. Its flavor, which draws out the goodness of the local Aichi-grown "Aichi no Kaori" rice, is characterized by a clarity and transparency that gently melts into the heart. The sincere umami brought by traditional handmade brewing can be enjoyed widely from delicate Japanese cuisine to casual daily dining.

The name "Saiai" embodies the supreme wish of the brewery: "To brew with the most love and to be the sake most loved by many people." The flavor created by the traditional "Yamahai Shikomi" is a robust dry style where a rich umami with a sense of maturation and a dignified, strong core coexist. It possesses a deep body that has taken the passage of time as an ally, yet its charm lies in the crisp, clean finish. Its true worth is demonstrated when paired with local regional dishes or flavorful items like meat dishes.

"Suisen," meaning "drunken fountain of sake," is a brand name imbued with the wish to be an inexhaustible source of high-quality sake. Gratitude for the abundant subsoil water of the Kiso River and pride in the sake born from this water reside in every drop. While possessing a deep body and heavy umami from the traditional "Yamahai Shikomi," its sharp-edged dry finish stimulates the appetite. The quality, which feels somewhat nostalgic and deepens in flavor the more you drink, is a masterpiece that has long been loved by the region, richly coloring the moments of evening drinks.

The name "Shitennou" (Four Heavenly Kings) originates from the Buddhist guardian deities who protect the four directions, symbolizing strength and pride in quality. The sub-name "Ikkoku," which reflects the meaning of "stubborn person" in the Nagoya dialect, expresses the brewery's stance of stubbornly maintaining the meticulous techniques cultivated through mirin brewing. The sake, brewed with the soft water of the Kiso River, is a "savory (umakuchi)" finish that possesses body yet a refreshing throat-feel. The profound flavor that makes one feel tradition and history adds a sense of dignity to the daily dining table.

"Amajin" is a sake brewed with respect for the "Ama" (female diver) culture, a tradition of Ise-Shima, and gratitude for the bounties of the sea. Inspired by the powerful yet gentle Ama divers, it possesses a firm rice umami while having a soft mouthfeel that gently envelops you. The faint sense of sea minerals and the crisp finish make it an excellent match for fresh seafood. Please enjoy this mysterious and vitality-filled flavor brewed at the foot of Ise Jingu Shrine.

Mugen is a brand popular as a sister brand of the representative brand "Tenjo Mugen."

"Yachiyo" is the main brand brewed by Ogawa Honke, conveying the warmth of handmade production. Using rice from Mie Prefecture and subsoil water from the Suzuka Mountains, its flavor, carefully brewed entirely by hand, is rich and deeply bodied, harmonizing plump umami with moderate acidity. Unaffected by trends, its solid and satisfying taste reveals its true value even more when warmed. It is a good old-fashioned sake that accompanies local food culture and soothes the heart during daily evening drinks.

"Kagura" is a brand derived from the "Kagura" dance dedicated to the gods in the land of Ise, aiming for a sacred and pure taste. Using "Yamada Nishiki" and "Kami no Ho" from Mie Prefecture and brewing with Mie Prefecture yeast, it expresses a gorgeous aroma and plump umami. Its charm lies in the ability to enjoy a variety of expressions, from the fresh taste of unpasteurized sake (Namazake) to the mellow depth of aged sake. It is a heartwarming sake rooted in the local community that adds color to regional festivals and daily dining tables.

"Soushun" (Early Spring) is a brand imbued with the wish to be a sake that heralds the arrival of spring, like the plum blossoms that bloom first in the season of melting snow. Mainly using sake rice from Mie Prefecture, it charms with a gentle aroma that complements meals and a clean taste that one never tires of. Refreshing when chilled and with expanding rice sweetness when warmed, it is a daily sake loved locally that can be enjoyed with seasonal dishes throughout the year.

Narusegawa is a brand brewed by Nakayu Shuzo Store, named after the Naruse River, a clear stream flowing through the region. It embodies gratitude for the water, a blessing of the river.

"Ise no Shiroki" is a sparkling pure rice active cloudy sake revived in the present day based on descriptions in ancient documents. It features fine bubbles from secondary fermentation in the bottle and a natural sweet-sourness derived from koji. With a lower alcohol content making it easy to drink, it is perfect as an aperitif or dessert sake. You can enjoy a taste that lets you feel historical romance, tracing the lineage of dedication sake to Ise Jingu Shrine.

"Tenyurin" is the flagship brand of Takahashi Shuzo, meaning "the beautiful tone (excellent sake) of jewels touching each other while playing freely in the heavens (sky/nature)." Pursuing the role of a "food-pairing sake," it is characterized by a gentle aroma and a smooth, deep umami resulting from aging. It is a versatile sake that can be enjoyed at any temperature from chilled to warmed, and one can also enjoy the changes in flavor that open up over time. It accompanies any dish and enriches the dining time.

"Mie no Niinae" is a sake named after the Niinamesai (Harvest Festival) of Ise Jingu Shrine, expressing gratitude for bountiful harvests. Brewed using the new rice of the year and traditional methods associated with Ise Jingu. The simple yet powerful taste, with concentrated rice umami, evokes the solemnity of Shinto rituals and the joy of harvest. It is a bottle in which history and tradition live, which can be said to be the origin of Mie's local sake culture.

"Fuji no Hikari" is the flagship brand of Adachi Honke Shuzo, named after Mt. Fuji, which is worshipped as the god of sake brewing, expressing its purity and grandeur. Using clear brewing water pumped from their own well and carefully selected sake rice, it is gently pressed in traditional wooden tanks. Because it does not undergo carbon filtration, it has a pale golden color, and the rich richness and plump aroma inherent in the rice are alive. Enjoyable across a wide range from chilled to warmed, it has a taste full of affection that warmly illuminates the heart of the drinker.