Brands

"Toyo Jiman" is a brand that embodies the grand dream of brewing the most proud sake in the East. Its flavor, woven from the traditional "Yamahai-jikomi" and the subsoil water of the Kiso River, possesses a truly dignified style. In particular, the "Junmai Inuyamajo," which bears the name of a historical site, is attractive for its refreshing and gentle mouthfeel thanks to long-term ice-temperature fermentation. It is a blissful drink that makes you feel the elegance of the castle town, Inuyama, with a harmony of depth brought by the finest Yamada Nishiki in a clean, dry taste.

"Kinginka" is a proud local sake of Ichinomiya City, bearing an auspicious name symbolizing good fortune and health. Its character, crafted by female brewers, is as fruity and elegant as a white wine. The charm lies in the exquisite balance where the plump umami of rice is pleasantly tightened by sharp acidity. Harmonizing with the chic culture of Ichinomiya, which flourished through the textile industry, it is a versatile masterpiece that adds color to any meal, from delicate Japanese cuisine to gorgeous Western dishes.

"Kikutaka" (Chrysanthemum Hawk) is a limited-distribution masterpiece brewed with the soul of Fujiichi Shuzo. Bearing the elegance of the Japanese flower "Chrysanthemum" and the strength of the "Hawk" soaring in the sky, this sake was once called "phantom sake" due to its rarity. Its flavor, nurtured by the traditional techniques of the Nanbu Toji and Inazawa's clear water resources, is precise and mellow. It is a masterpiece that sake enthusiasts covet, possessing overwhelming quality and a noble style worthy of gracing the table on a special day.

"Kotobuki" (Bishu Kotobuki) is an auspicious sake nurtured by the land of Owari and Inazawa, bearing the name "Kotobuki" (celebration/longevity). Carrying the alias "Bishu" for Owari Province, it has been loved since the Edo and Meiji periods as a sake that colors regional banquets and special occasions. The mellow and deep umami produced by Fujiichi Shuzo's traditional methods brings joy worthy of a cheerful gathering. It is a masterpiece of celebration, harmonizing with Japanese cuisine in general and appreciated as a gift.

"Buryo Togen" is the supreme brand of Naito Jozo, expressing the utopia that everyone admires. This Junmai Daiginjo, made from the finest Yamada Nishiki painstakingly polished to 40% and brewed with the clear subsoil water of the Kiso Sansen, is truly a "Shangri-La appeared on earth." Its gorgeous and elegant aroma and smooth flavor without any impurities bring a joy that makes you feel as if you are invited to a sen-kyo (abode of wizards) where peach blossoms bloom in full glory. It is a noble and delicate masterpiece that colors special days.

"Togenkyo" is a proud Junmai Daiginjo of Naito Jozo, infused with the wish for a peaceful and beautiful ideal world. Through the artistic high polishing of Yamada Nishiki rice to 35%, it achieves an incredibly clear and dignified flavor. It is designed as a perfect "food-pairing sake" that never disturbs the deliciousness of dishes but rather gently enhances their charm. The sophisticated brilliance that spreads with every sip will transform a luxurious dinner into an ideal time of peace.

"Koori no Sei" (Spirit of Ice) is a Special Junmai sake that possesses clarity and vitality like pure ice crystals. Using local Aichi "Yumegingah" rice and employing "ice-temperature storage" (sub-zero aging), it achieves a flavor that is incredibly fresh yet mellow and smooth. Enjoyed chilled, each drop is as pleasant as a cool summer breeze, a gem of a cold sake that vividly enhances the flavor of chilled dishes.

"Kiso Sansen" is a brand that can be called the origin of Naito Jozo, bearing respect for the three great rivers (Kiso, Nagara, and Ibi) that moisten the Nobi Plain and the blessings of water. Brewed with clear soft water containing moderate minerals, its flavor is incredibly gentle. The solid umami nurtured by Owari's rich nature richly enhances the flavor of regional and home-cooked dishes. Clear as water and close to daily meals, it is a trusted local sake that has been loved for a long time.

"Gazan" is the flagship brand of Tsurumi Shuzo, bearing a name that represents the will to stick to one's beliefs and pave one's own path. Using carefully selected Yamada Nishiki generously and perfecting traditional handmade techniques, its quality is characterized by a precise, elegant, and deep flavor. It is a supreme sake recognized worldwide, sweeping gold medals in prestigious competitions both in Japan and overseas. This masterpiece exudes an exceptional style, concealing unwavering confidence within its serenity.

"Sanso" (Mountain Villa) is a premium line of Tsurumi Shuzo, inspired by a quiet residence in the mountains away from the hustle and bustle of the city. It pursues a clear and refined quality, like a flower blooming with dignity in serene air. The flavor, woven from the clear water of the Kiso River and carefully selected rice, brings comfort as if relaxing in a heart's hideaway. With achievements such as winning the gold medal at the U.S. National Sake Appraisal, its exceptional purity is praised by professionals, making it a masterpiece for those in the know.

"Kamitsuru" is a traditional brand deeply rooted in the region, affectionately known as "the sake made by Tsurumi-san from Kamimori" (derived from the old village name, Kamimori). The name, which combines the auspicious crane with a divine sound, has been loved as an essential cup for local banquets and daily enjoyment. It offers a solid taste that one never tires of, cultivated by long years of trust and achievement. It is a local sake of the heart that symbolizes the rich climate of Tsushima and the bonds of the people who live there.

"Yume no Kanbai" (The Dreaming Winter Plum) is a brand that possesses the pure and strong vitality of a plum blossom blooming with dignity, enduring the freezing cold of winter. The word "Yume" (Dream) embodies the passion for pursuing ideals, and its quality is incredibly neat and smooth. In particular, its long-aged koshu (aged sake) won world recognition as a champion at the Oriental SAKE Award, possessing a deep body and elegance nurtured by the magic of time. It is a romantic masterpiece that packs the silence of winter and the scent of plum announcing the arrival of spring into a single cup.

"Chochin" is the guiding brand of Chochin Shuzo, named by the founder with the prayer that it would be "long-loved and cherished (chincho) forever in any era." Brewing with hard subsoil water from the Kiso Sansen produces a strong-bodied, robust flavor through complete fermentation, with its mellow depth increasing as it ages. The unique appearance of newspaper wrapping is a symbol of sincerity in delivering the sake in its best condition. Excellent chilled, and even better when warmed, it is a bottle with a dignified presence that richly colors any meal.

The name "Gikyo" (meaning "chivalry" or "honor") symbolizes integrity, derived from the brewery's "faith" and "passion" for strictly adhering to contract prices even during raw material price surges in the Meiji era. They generously use the highest-grade Yamada Nishiki rice from the Tojo Toku-A district in Hyogo, a treasure obtained only by a limited number of breweries. Without chasing aroma, the strong core of the rice, dynamic acidity, and deep umami brought by low-temperature aging play a magnificent harmony. Its flavor, possessing overwhelming persuasiveness and style that stands apart from trends, is truly a drop that upholds the "loyalty" of sake.

"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.

"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.