Brands

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.

"Miyanoyuki" is a renowned sake representing Mie, named after the "Miya" of Ise Jingu Shrine and the "Yuki" (snow) of the Suzuka Mountains. It is carefully brewed at low temperatures using clear subsoil water derived from the Suzuka River and carefully selected sake rice. Its flavor is characterized by a light and clean profile that also expands with the plump umami and sweetness inherent in the rice. Its crisp finish that one never tires of drinking is an excellent match for cuisine, and it has long been loved as a dining sake that enhances the seafood and mountain delicacies of Ise-Shima.

"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.

"Zaku" is a brand born from the idea contained in the character "make" (作), meaning "sake is something created together with the person who drinks it." It is characterized by an elegant and gorgeous aroma and a transparent umami, while retaining a freshly pressed gas sensation. Despite being pasteurized, it possesses a freshness like unpasteurized sake, and its smooth mouthfeel and crisp finish captivate drinkers. Having won numerous awards at international liquor competitions, it is a bottle leading the modern sake scene.

"Suzukagawa" is a brand that inherits the traditions of Shimizu Seizaburo Shoten, continuing to be loved in the local Suzuka region. Brewed with clear subsoil water from the Suzuka Mountains, it is characterized by a gentle, elegant aroma and a plump flavor where the rice umami expands. Enjopyable across a wide range of temperatures from chilled to warmed, it is a staple sake that one never tires of, accompanying daily dining tables as a food-pairing sake. The label featuring patterns of local Ise Katagami (paper stencils) is also beautiful, making it a masterpiece that lets you feel the climate of Mie.

"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.

"Tabika" is a limited distribution brand packed with Hayakawa Shuzo's passion, named after the Tabika River flowing near the brewery and the place name. Its greatest feature is the ultimately smooth and gentle mouthfeel resulting from brewing with ultra-soft water. While using unique sake rice such as Bizen Omachi, it never becomes heavy, and the umami of the ingredients spreads transparently. Bottled with freshly pressed freshness, it is a work of art with an exquisite balance of transparency and umami.

"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.