Brands

"Azuma Nishiki" is a historic brand brewed by Tonoike Shogoro Shoten, founded in 1829. The name "Azuma Nishiki" embodies the brewer's desire for the sake to be as beautiful as the Nishiki (brocade) of the Eastern land (Kanto) and to be a valuable drink loved by the people. As a long-established brewery that follows the lineage of Omi merchants, the traditional taste that has been stubbornly protected in Utsunomiya for nearly 200 years lives on here. Based on the "Sampo Yoshi" spirit, they pursue sincere sake making using high-quality local rice and water without pretension. The most significant feature of Azuma Nishiki is its light flavor that you never tire of and a refreshing aroma that softly spreads. The sake quality created by techniques passed down from the Edo period boasts a good balance that doesn't interfere with the taste of food, but rather enhances each other. It is a famous sake cultivated in Tochigi, possessing both depth of history and crisp freshness.

"Nikko Homare" is the flagship brand representing Watanabe Sahei Shoten, founded in 1842. The history of over 180 years and the natural blessings of the World Heritage site, Nikko, are condensed into this single bottle. Using clear groundwater from the Nikko Mountains and local "Gohyaku-mangoku" rice from Nikko City, it embodies the brewery's true essence: a profound commitment to Junmai sake. Brewed only with rice, water, and rice koji, Nikko Homare is characterized by an exceptionally clear taste without any miscellaneous flavors. The crisp finish derived from Gohyaku-mangoku rice harmonizes with a gentle aroma reflecting the Nikko terroir, making it a perennial favorite as a Nikko souvenir. You can enjoy its refreshing coolness when chilled or discover the swelling umami of rice when served lukewarm. It perfectly complements Nikko's local delicacies, especially Yuba (tofu skin) dishes, making it the definitive sake to fully experience the taste of Nikko.

"Suishin no Nakiryu" is a sake symbolizing the history and culture of Nikko, named after the famous "Nakiryu" (Crying Dragon) ceiling painting in the Honjido (Yakushido) of Nikko Toshogu Shrine. Nakiryu is known for a mysterious reverberation like a dragon's cry when wooden clappers are struck at a specific spot. This brand combines that Nikko legend with the god of sake (Suishin) in an intriguing naming. Using groundwater from the Nikko Mountains and carefully selected rice, it is painstakingly brewed with the Junmai method that Watanabe Sahei Shoten excels in. The sound of pouring and the clear umami that spreads in the mouth aim for a refined quality that resonates pleasantly like the "Crying Dragon." It is a cup filled with storytelling that awakens memories of a journey to Nikko.

"Seikai" is a traditional brand that has carved its history alongside Watanabe Sahei Shoten since its founding. Its name, embodying the pure water of Nikko and the wish to open up a new era, symbolizes the brewery's sincere attitude toward sake making. The true essence of this brand lies in its simple, unadorned umami that makes the most of the ingredients' quality. Backing the brewery's high Junmai ratio (approx. 90%), it is made using traditional methods without any added alcohol, coexisting with the soft swell of the rice itself and the crispness nurtured by the Nikko winter. Many products carry the name "Shizen-jo" (Natural Brewing), and while not flashy, it has long been loved as a versatile food-pairing sake that makes everyday meals delicious and rich. It is the taste of unchanging trust that has continued for over 180 years in Nikko.

"Kashiwazakari" is a historic brand representing Katayama Shuzo, founded in 1880. This sake, born from the fusion of Niigata techniques passed down through generations of brewmasters and Nikko's clear famous water "Senryosui," possesses a flavor that can be called a "treasure of Nikko." The most significant feature of Kashiwazakari is its strong commitment to "Genshu" (undiluted sake). While normal sake is adjusted for alcohol content by adding water, Kashiwazakari's Genshu is bottled exactly as it is pressed from the mash without any dilution. As a result, it has a high alcohol content of 18–20%, allowing you to directly enjoy the powerful umami and rich, supreme body of the rice. By pressing slowly over time using traditional "Fune" (presses), it achieves a smooth throat-feel and a taste free of impurities despite being a Genshu. Praised by sake fans nationwide as "unforgettable once tasted," it is the flagship brand embodying the soul of Katayama Shuzo.

"Nikkoji" is an atmospheric brand named after the historic highways and pilgrimage paths leading to the World Heritage site, Nikko. Using "Senryosui" clear groundwater originating from the snowmelt of the Nikko Mountains, it is brewed with carefully selected ingredients such as Tochigi-grown rice. The Junmai Ginjo and Junmai varieties are characterized by a refined flavor with a gentle, elegant ginjo aroma and a light spread of rice umami. While retaining elements of the "undiluted power (Genshu)" that Katayama Shuzo excels in, it is designed for high affinity with food. The quality is gentle yet firm, as if healing the pleasant fatigue of traveling along historic roads or through Nikko's seasonal landscapes. It is a gem suitable for gifts or for sharing during a toast while reminiscing about a journey.

"ALL BLACKS" is an innovative Junmai Daiginjo by Katayama Shuzo, officially recognized by the world's strongest rugby team, the New Zealand national team. The 6th generation owner, a former rugby player himself, created this brand by fusing his passion for rugby with Nikko's history. This project was supported by a curious bond between Nikko and New Zealand: Nikko Toshogu Shrine has a long tradition of presenting sacred horses (Shume), for which successive white horses from the island of New Zealand have been chosen. Using carefully selected Yamada Nishiki rice from Hyogo, polished to 35%–50%, and brewed with Nikko's famous "Senryosui" water, it represents the pinnacle of quality. Its flavor is powerful and dynamic, mirroring an All Blacks performance, yet possesses the most sophisticated elegance. Enclosed in a stylish black bottle, it is a one-of-a-kind premium sake that will stir the hearts of long-time rugby fans and newcomers alike.

"Sohomare" is the flagship brand representing Tochigi Prefecture, continuing since the brewery's founding in 1872. The name embodies the brewer's noble wish to be a "proud sake for all people." The most significant feature of Sohomare lies in the traditional "Kimoto brewing" revived in 2001. Under the banner of "Kimoto Renaissance," they pursue a method that spares no effort in cultivating natural lactic acid bacteria. This achieves an elegant, firm taste where multi-layered umami and crisp acidity are in perfect harmony. Using the finest Yamada Nishiki and locally grown Gohyaku-mangoku rice, its quality is highly acclaimed both domestically and internationally. While its sophisticated profile can be enjoyed chilled, serving it warm causes the deep umami and acidity derived from Kimoto to bloom further, enhancing the flavor of food to the ultimate degree. It is a brand that follows the true path of sake, fusing historical dignity with modern sensibility.

"Kiitsu" is a gem of a Junmai Daiginjo sent out by Sohomare Shuzo as the pinnacle of their "Kimoto Renaissance." The name "Kiitsu" carries the philosophical meaning of "all things returning to the one form they should be," representing that all the brewery's commitments are concentrated in this single bottle. Brewed with Yamada Nishiki rice from the Special A district polished to the limit using the painstaking Kimoto method, its quality possesses a profound umami and high-quality acidity quietly living within overwhelming transparency. It is so elegant that it overturns the conventional image of Kimoto sake, possessing a meditative depth that makes one want to face it while forgetting time. With one sip, the form of the "ideal sake" that the brewery reached over its 150-year history will vividly resonate in your heart. It is the ultimate brand, a crystallization of Sohomare's technology and philosophy.

"Shimazaki Unpo" was a special brand brewed by the former Shimazaki Senji Shoten (closed in 2014), named after the artistic pseudonym of the 3rd generation head, Sakaeya Rihee, who was active during the Edo period. Shimazaki Unpo was a renowned ink wash painter, and his artistic sensibility was deeply reflected in the brewery's craft. The labels for this brand featured Unpo's works, such as his "Ayu-zu" (painting of sweetfish), which possess such high artistic value that they are designated as tangible cultural properties of Tochigi Prefecture. The sake itself was a Tokubetsu Junmai brewed using traditional methods, characterized by the umami of rice and a gentle aroma. It was cherished as a bottle of cultural significance that fused Japanese sake with fine art.

"Sakaeya Rihee" (Rihei) is a monumental brand released by Shimazaki Senji Shoten to commemorate its 300th anniversary. "Sakaeya" was the brewery's trade name, and "Rihee" was the sacred name inherited by the heads of the family for generations, imbuing the brand with deep respect for history and tradition. This brand was a Tokubetsu Junmai that gathered the essence of technology refined over 300 years. Drawing out the rich, original flavor of rice with a powerful yet harmonious taste, it embodied the pride and determination of the "main household." Due to the brewery's closure in 2014, it has now become a "phantom sake," but the name remains deeply engraved in the memories of local enthusiasts as a symbol of Motegi's 300-year brewing history.

"Tanada no Shizuku" (Droplets of Terraced Fields) was a Junmai Ginjo brewed by Shimazaki Senji Shoten using only Gohyaku-mangoku rice grown in terraced fields to protect the beautiful landscape of its hometown, Motegi. Under harsh natural conditions in the terraced fields unique to Motegi, rice grown with utmost care was sublimated into every precious drop. Its quality possessed a flavor full of transparency, reminiscent of pure water and clear air. This was a pioneering initiative that linked regional agricultural support with local sake brewing. Filled with the brewer's love for their homeland, this brand was highly acclaimed as an ideal form of local production for local consumption. Although it disappeared after the brewery closed, it continues to be remembered as a true local sake born from the rich nature of Motegi.

"Sengetsu-ka" is the flagship brand representing the pride of Shimazaki Senji Shoten, which boasted a history of over 300 years. "Sen" represents the "spring" (Izumi) from the brewery's name where clear water wells up, while "Getsu-ka" (Moon and Flower) expresses an elegant aesthetic similar to the traditional Japanese concept of "Setsu-getsu-ka" (Snow, Moon, and Flowers). Winning a gold medal at the National New Sake Competition in 2004, its high quality was well-documented. It possessed a rich, powerful umami, yet was never too heavy, featuring a refreshing aftertaste—a masterful balance achieved by skilled brewers. With a flavor that stood up to the hearty local cuisine of Tochigi, it was loved for a long time as an indispensable guest at local celebrations. Although it vanished from the market with the brewery's closure in 2014, it continues to be remembered as a noble and refined sake of Motegi.

"Sanran" is the traditional main brand of Tonoike Shuzo Ten, maintained since its founding in 1937. The name embodies the brewer's wish for the sake to be "brilliant and beautiful, shining like a glow." Using clear groundwater originating from the snowmelt of the Nikko Mountains and carefully selected sake rice, it is brewed with care while inheriting the traditional techniques of the Nanbu brewmasters. Its flavor is truly worthy of being called an "orthodox local sake," characterized by a gentle aroma and a full spread of rice umami that disappears with a clean finish. A regular winner of gold medals at the National New Sake Competition, it has also received high praise in international competitions in recent years. It has established an immovable status as a famous sake that brilliantly illuminates the local town of Mashiko, Japan, and the world.

"Sakuragawa" is the traditional primary brand of Tsuji Zenbei Shoten, passed down since its founding in 1754 by Tsuji Zenbei, an Omi merchant drawn to the waters of Moka. Named after the Sakuragawa River that flows through Moka City, it has been cherished as a local point of pride for over 270 years. Brewed with high-quality groundwater from the Kinugawa system and locally grown rice, it is carefully crafted using traditional methods inherited from skilled Nanbu brewmasters. Its greatest feature is its "consistent flavor" that pairs perfectly with food. With a restrained, gentle aroma and soft rice umami, its balanced profile ensures it never tires the palate while enhancing daily meals. While honoring tradition, it benefits from the precise quality improvements of 16th-generation brewmaster Hiroyuki Tsuji. The absolute quality of this sake is backed by the remarkable feat of winning 10 consecutive gold medals at the National New Sake Competition. It is a legendary sake that serves as the origin of Moka's local brewing, pulsing with 270 years of history.

"Tsuji Zenbei" is a premium all-Junmai brand launched by 16th-generation owner-brewmaster Hiroyuki Tsuji to pursue the ideal "Junmai sake for the modern era." By crowning the brand with the name of the founder who began brewing in Moka in 1754, it expresses profound respect for 270 years of tradition and a determined resolve to pioneer a new age. While the traditional flagship "Sakuragawa" pursues stability as a food-pairing sake, "Tsuji Zenbei" is conceptualized to maximize the powerful umami of rice and a deep, mellow flavor. In particular, the Junmai Ginjo, crafted with Tochigi-grown rice and specially selected sake rice, has garnered enthusiastic support from craft sake fans nationwide for its combination of sharp transparency and rich body. The essence of Toji Tsuji's skills—which have earned an astounding 10 consecutive gold medals at the National New Sake Competition—is poured into this all-Junmai lineup. It is an innovative brand that symbolizes the "present" and "future" of Tsuji Zenbei Shoten, merging the sincere craftsmanship of its Omi merchant roots with contemporary sensibility.

"Tsuji Hiroyuki" is the flagship brand bearing the name of the 16th-generation owner-brewmaster himself, representing the pinnacle of the brewery's technique and philosophy. For a brewmaster to use his own name is a declaration of absolute confidence in quality and an expression of uncompromising responsibility toward the drinker. Toji Hiroyuki Tsuji is one of Japan's leading contemporary master artisans, having achieved the astounding feat of winning 10 consecutive gold medals at the National New Sake Competition—a record held by only seven breweries nationwide. His high ambition is "not simply to win gold, but to create a sake that stands in the top tier among gold medal winners." This meticulous calculation, merged with the intuition of 270 years of tradition, manifests in every bottle of "Tsuji Hiroyuki." Polishing the potential of rice grown in Moka's rich environment and the pure waters of the Kinugawa system to the ultimate degree with his exceptional skills, the resulting sake possesses overwhelming elegance and depth. It is a drop of the soul that demonstrates the current standing of Tsuji Zenbei Shoten to the world and bridges the gap to the future.

"Tsujikaze" is a refreshing Junmai Ginjo brand crafted by Tsuji Zenbei Shoten to showcase the charms of Tochigi's latest sake rice, "Yumesasara," to the world. Combining the family name "Tsuji" with the image of a "Kaze" (breeze) blowing across Moka's fertile granary, the name symbolizes a light and refined profile that stands apart from more traditional, heavy images. "Yumesasara," developed over many years by Tochigi Prefecture, is characterized by deep umami and a sharp finish. "Tsujikaze" maximizes this rice's potential, harmonizing it with the purity of the Kinugawa system's groundwater to achieve a quality that is as pleasant as a breeze brushing one's cheek—a sake that never tires the palate. This is an ambitious work by 16th-generation brewmaster Hiroyuki Tsuji, who took on the challenge of using local new materials despite his 270-year heritage. While honoring the weight of tradition, it proposes a more modern and free way of enjoying sake, offering a taste of the new winds blowing through Tochigi's local brewing scene.

"Yo wa Manzoku" is a unique blended sake brand born from the exceptional blending techniques of Tsuji Zenbei Shoten. The name is derived from the phrase "Yo wa Manzoku" (The world is satisfied), expressing a wish for a state of happiness where everything in the world is fulfilled. By using the character "Zoku" (continue/last) instead of "Zoku" (suffice) in the word satisfaction, the brewery infuses it with a prayer that such fulfillment and happiness will last forever. By skillfully blending multiple undiluted sakes, it achieves a multi-layered and deep flavor that cannot be reached in a single batch. The extraordinary sense for "assembling flavors" held by 16th-generation brewmaster Hiroyuki Tsuji—who achieved the feat of 10 consecutive gold medals—is brilliantly concentrated in this bottle. This sake, which harmonizes the blessings of rice and water from the rich lands of Moka with traditional skills, is excellently balanced and envelops the drinker in a warm sense of well-being. Due to its auspicious name, it is a deeply cherished sake widely loved for celebrations and as gifts for those to whom one is indebted.