Brands

"Tomiyoshi" was the flagship brand of Uchida Shuzo, which was familiar to local people in the former Chita District. With a simple yet deep flavor that evoked the gentle climate of the Chita Peninsula, it brightened local tables and festive occasions. Currently, it is no longer possible to see this brand due to the brewery's closure, but as an important brand carved into the brewing history of Chita, its name is still passed down among local sake lovers.

"Toyota Masamune" is a brand filled with love for the region, born in 1959 to celebrate the historic turning point of Toyota City's renaming. Using the blessings of the Yahagi River, carefully polished rice, and low-temperature fermentation, it brings out a solid rice umami within a crisp, light mouthfeel. Characterized by a slightly dry profile and delicate aroma, its refined flavor that pairs well with any dish is its charm. It is a proud drop representing the local area, continuing to walk alongside the city of Toyota.

"Shikishima" is a moving brand that has achieved a miraculous revival after a long sleep of 21 years. With history and pride as a brewery once praised as the "Yokozuna" rank and the largest in the Chubu region, it has been breathed back to life through mineral-rich local well water and the tireless challenge of the 9th generation head, Yu Ito. Its true essence lies in the powerful rice umami followed by a clean and crisp finish that gracefully disappears. Not just following tradition, it is starting to carve a new legend, aiming for a sake that is called the most delicious in the current era.

"Hatsuyumezakura" is a historical masterpiece that inherits the soul of Amano Shuzo, founded in 1848 at the end of the Edo period. In Kamezaki, where the tradition of brewing lives on, craftsmen converse with each grain of rice, and the flavor produced only through manual work is the very embodiment of the Chita terroir. True to its pure name suitable for the New Year, an elegant aroma and graceful umami spread in the mouth. Inheriting the feelings of past fans and continuing to evolve, this traditional drop still gorgeously brightens the tables of many people in local Handa.

"Kinshachi" is a proud brand of Morita Kinshachi Shuzo, bearing the name of the Nagoya Castle's "Golden Shachihoko" (symbol of Nagoya) with the passionate wish to be a brewery representing Aichi. Sticking to handcrafting in all processes using traditional equipment, they bring out the maximum umami from each grain of rice. Its high level of perfection, harmonizing dignified transparency and smooth mouthfeel with the gentle inherent sweetness of rice, evokes the majesty worthy of the name "Kinshachi." It is a supreme drop born in Aichi, highly acclaimed in domestic and international competitions.

"Gahojin" is the pinnacle brand of Nakano Shuzo, born to celebrate the moments when people meet and hearts connect. Bearing a Zen term meaning "encounters are the beginning of life" as its name, it was brewed aiming for a "new reaching point" of evolving Japanese sake. Pouring in all the techniques cultivated by the long-established brewery of Chita and Handa, it achieves a deep aroma that awakens unknown emotions and an ultimate, refined, and dignified flavor. It is a one-of-a-kind, artistic bottle that brightens special moments.

"Kunizakari" is the mainstay brand of Nakano Shuzo, with a name embodying the grand ambition: "wishing for the nation's prosperity and that our sake prospers alongside it." Embraced by the rich nature of Chita and Handa, and by refining traditional techniques since the Edo period, they continue to pursue a transparent flavor and deep umami that one never tires of. This drop, born from an attitude of viewing sake not just as a beverage but as a culture that enriches life, pairs well with various food cultures and creates moments of joy.

"Handago" is a specialized series that evokes the pride of Chita and Handa, using 100% "Wakamizu" sake rice carefully grown by local farmers in Aichi. Based on the concept of "complementing and coloring the meal," it is brewed slowly at low temperatures to bring out a sublime balance of the rice's plump umami and gorgeous aroma. Its flavor, harmonizing a refreshing aroma reminiscent of muscat and a beautiful acidity like white wine, is truly a drink that brings a revolution to modern tables. It is a masterpiece connecting regional bonds and the future of sake.

"Owari Otokoyama" is a representative brand of Owari, infused without stint with the traditional techniques of Morita, which has over 350 years of history. Bearing the name "Otokoyama," which echoes across the country, it balances a strength reminiscent of heroic tales with a clean and clear finish. Its lineup, including Daiginjo, has long been cherished as a sake for celebratory occasions and as a drink that pairs well with daily meals. It is a proud flavor of Owari where tradition and dignity reside.

"Nenohi" is the symbolic brand of Morita, with its name originating from the "Nenohi-no-asobi" (Amusement of the Day of the Rat), a festive New Year custom that has continued since the Heian period. It was an elegant practice where nobles of the time would go out into the fields to wish for longevity and prosperity. Inheriting that spirit to the present, it was named by the 11th generation head, Kyu-zaemon Morita. Through brewing techniques that utilize the power of microorganisms protected for many years, they pursue the deep, rich umami of rice and a dignified, mellow aroma. This drop, infused with wishes for the health and happiness of the drinker, is loved as a special flavor that evokes Japan's traditional beauty.

"Nagomizakura" is a brand of Morita, as its name suggests, with the wish to be a sake that relaxes people's hearts and gently stays by them, like the cherry blossoms that symbolize Japanese spring. Utilizing the superior techniques of the prestigious company also renowned for miso and soy sauce brewing, it achieves a calm and soft mouthfeel. Its delicately spreading umami evokes the gorgeousness and comfort of a cherry blossom viewing banquet. It is a healing drink that adds color to daily tables and calmly presents time with loved ones.

"Morita" is a brand bearing the brewery's own name, the culmination of over 350 years of tradition and trust. With the unique background of being the birthplace of Akio Morita, the founder of the world-famous Sony, they have always pursued the highest quality. This sake, infused with the passion for brewing protected by the family, pursues the plump inherent umami of rice to the extreme. Every time you drink it, you feel the weight of history and the breath of innovation leading to the future. It is a bottle full of dignity and harmony worthy of a prestigious company, loved across generations.

"Hakurou" is the representative brand symbolizing the spirit of Sawada Shuzo. "Haku" (White) represents the sincerity of cherishing rice and polishing it until it is pure white, and "Rou" (Old/Longevity) was named with a wish for "longevity" and respect for "skilled technique." They pursue a "rich and savory flavor" that stands up to the powerful food culture of the Chita Peninsula, such as bean miso and tamari. Through traditional methods using Wagama and Koshiki, the life force of rice is sealed within the sake. Its solid umami, which does not fade over time, is a masterpiece that deeply permeates the drinker's heart.

"Kanzaru" is a unique brand of Sawada Shuzo that demonstrates its true value when served warm ("kan"), as its name suggests. It evokes scenes of enjoying warm sake around a hearth or dining table in the severe cold of Chita. By warming it, the sweetness and umami of the rice expand more richly, and the compatibility with bean miso dishes is outstanding. It is a drink that can be called "exclusive for warm sake," providing a relaxing moment that loosens your heart, much like a monkey blissfully soaking in a hot spring.

"Kunpeki" is a masterpiece of Kunpeki Shuzo that combines a refreshing feel like a clear blue sky with a deep umami. To reflect the radiance of the "noble blue" hidden in its name, it is born through the resonance of the soft water of the Kiso River and the artisans' handiwork. In the series using unique Sakura yeast from the Gojo River, a lovely aroma like petals and a dignified crispness coexist. It is a premium savory sake nurtured by the land of Konan, gently releasing the drinker's five senses and filling them with a calm sense of happiness.

"Raku-no-yo" (World of Joy) is a brand that goes to the extreme of "rich and savory flavor" that you will never forget once you taste it. It features an overwhelming sense of body, with a juicy aroma reminiscent of pineapple layered with sweet and sour notes like honey-lemon. The powerful acid from the Yamahai-jikomi method tightens the whole, creating a magic-like crispness that invites the next sip despite its richness. Its robust personality, which makes you feel a "rough-cut aesthetic," is truly a new-generation craft sake that brings joy (raku) to the drinker.

"Hoteino-no-Hoteisama" is named after the local Hotei district in Konan City, where the brewery is located, and the god of fortune among the Seven Lucky Gods. This sake, infused with prayers for regional prosperity, is characterized by the powerful and robust umami unique to Honjozo Genshu (undiluted sake). Its dignified flavor brewed with Kiso River subsoil water pairs outstandingly with richly seasoned local dishes, making it a locally-rooted sake that feels like it brings good fortune with every sip.

"Komakiyama" is a brand that bears the name of the historical site where Oda Nobunaga built his first castle. Reflecting the ambition of the warlord who dreamed of unifying the country, its flavor, brewed with the subsoil water of the Kiso River, possesses both strength and a dignified elegance. The solid umami produced by traditional techniques is an expression of respect for the history and culture of Owari. It is a blissful drink associated with the warlord, harmonizing with Aichi's rich food culture and loved across time.

"Hoshizakari" is the flagship brand bearing the name of the brewery "Yamaboshi," infused with a wish for prosperity like a first-magnitude star shining in the night sky. Its hallmark is a crisp umami nurtured by the subsoil water of the Kiso River and the cold "Ibuki-oroshi" winds. Noteworthy is its challenging brewing using a unique "Wisteria Flower Yeast" born from the flowers of the Mandaraji Temple in Konan. Its elegant personality, cloaked in floral fragrance, is a festive ultimate local sake that fuses regional climate and brewery passion.

"Koyumitsuru" is a precious brand nurtured by the climate of the National Treasure Inuyama Castle and over 40 years of time. Its pinnacle, "Kohakusui" (Amber Drunk), is made from the finest Yamada Nishiki rice brewed with the Yamahai method and aged over an eternal span of 20+ years. Its brilliant amber color and noble, mellow aroma reminiscent of dried fruits make it a masterpiece truly worthy of being called the "Art of Time." Its deep flavor, as if telling the history of the castle town, continues to fascinate people all over the world who love aged sake.