Asabiraki Shuzo (Iwate)
Iwate has one of the most traditional organizations called Southern master brewer. Asabiraki started in Iwate in 1871 where they were blessed with great water, rice and natural surroundings to make their sake. They’ve been carried and loved by the local people of Iwate since their beginning.
Takahashi Shuzouten (Akita)
The town where Takahashi Shuzouten is located is small, but is known for producing clean crisp water. Therefore the water they get from their property has been named “the water that makes you smile”. There are 60 spots in the region of Akita to gather spring water at. They treasure the sake that’s made at their small property. They aim to be a irreplaceable brewery in the region of Akita.
Debazakura Shuzou (Yamagata)
Debazakura Shuzou makes sake that is completely loved and accepted by locals of the area. They make many types of sake with a wide range of differences not just types with the differences that a professional at sake tasting could point out but also what a amateur sake lover could notice too.They want their general customers to understand the difference of their sake from other sake breweries. They put their full effort into making many different types of sake.
At the utmost Debazakura is determined to create sake that will always be supported by their customers.
Uchigasaki Shuzo (Miyagi)
Uchigasaki is a brewer with one of the longest histories in Miyagi. It originally started in 1618. But in 1813 Uchigasaki became the representative sake of Sendai. Their significant brand Houyou means family fortunes rise. They take pride in their history of 345 years of creating sake.
Watanabe Shuzo Honten (Fukushima)
Watanabe Shuzo Honten started to make their sacred sake for locals in 1872. They own a rice field that produces a brand of Fukushima rice. They concentrate to make the most appropriate rice for their sake with contracted rice farmers. Their sake compliments the characteristics of their rice, which brings out a softness in their sake.
Okunomatsu inherited traditional skills by their chief brewer from Northern Central Japan. They developed their confidence from practicing their craft for over 300 years. They promise to be true to their name. A long history of Okunomatsu sake has established a special love for sake that many people enjoy.
Tentaka Shuzou (Tochigi)
Tentaka protects the heritage from their founder. They also keep his words close to heart “If sake isn’t dry, the sake is not real”. They respect the tradition, but never forget to challenge themselves. Tentaka takes the lead in sake making for the future, and never forgets their tradition.
Tamura Shuzou (Tokyo)
Tamura Shuzou started in 1821. Tamura produces their sake nearby the Tamagawa Waterworks built in 1653. They follow their family rule which is “We must carefully make sake, and sell it with respect” Tamura is only sold in stores with enthusiastic love for sake.
Kondou Shuzou (Gunma)
Kondou Shuzou has been in business since 1875. They have been creating sake named Akagisan named after Mt. Akagi for many years. Their signature brand “Akagisan” has a crisp dry taste. The refreshing flavor of their sake never becomes boring. Their sake Akagisan is referred to by many as the sake of Man.
Ootone Shuzou (Gunma)
Ootone Shuzou is small sake brewery located in Ozegahara. As a small brewery they are proud to inherit all their hand-crafting sake skills that their previous generations have taught them. Enjoy their sake which has a fresh taste that also comes with a rich and full-flavor that will give you a pleasant intoxicated feeling.
“Iwao” is a brand from Takai which has a strong body taste. It’s a perfect drink for an evening at home. They have been providing sake from a great place that’s rich in nature since 1729. Takai considers their sake a work of art and every ounce of their confidence is in each bottle.
Kiuchi Shuzo (Ibaragi)
Kiuchi Shuzo creates Japans top selling Japanese craft beer, the “Nesto Beer” and they also make the great sake, “Kikumori”. Kikumori is also the name of the sake rice that is grown in their fertile rice fields. Their sake has been awarded the gold medal many times in the Japanese sake competitions. Kiuchi’s sake is special sake that the Japanese want to treasure and keep sacred long into the future..
Ishii Shuzo (Saitama)
Ishii Shuzo is the only sake brewery in Saitama. They have been in business since 1839. The master brewer is the youngest brewer out of all Japanese sake breweries. He is really passionate and tries to spread the word of Japanese sake all over the world. Their signature brand “Houmei” has mild characteristics and sweet taste that lets you feel their passion.
Misuzu Shuzo (Nagano)
Misuzu Shuzo became independent of the Kumagaya brand in 1893, It was named “Misuzu” in 1897. Misuzu utilizes the characteristics of Miyamanishiki rice and yeast both of which are produced in Nagano. They aim for a light taste and a modest flavor, but yet memorable sake.
Shinshu Meijo (Nagano)
Shinshu Meijo have inherited their skills and tradition from the Edo era (1600-1868). The company recently established their new factory in Nagano, seeking better quality water for their sake.
Shinshu Meijo is attempting to modernize their company without compromising their traditional ways in producing sake.
Ito Shuzo (Nagano)
Ito Shuzo’s original type of sake, Yokobue is named after a character from old Japanese literature called “Heike Monogatari”. The founder of Ito Shuzo wished for his sake to inherit one of the character’s names he deeply related to. Ito Shuzo provides as many products that they can manufacture by their hands.
Sasaiwai Shuzou (Niigata)
Nishiura region, where Sasaiwai brewery is located is known to harvest some of the best quality rice in Niigata. They pursue their original desire, which is “quality always comes first”. They believe in a philosophy which is “Creating sake to bring people together”. Sasaiwai aims to make sake that people enjoy, love and can relate to.
Hakuro Shuzo (Niigata)
Hakuro Shuzo’s desire is to always help people enjoy great quality sake.Experienced chief sake brewers and younger brewers contribute their traditional and modern skills together to make the sake of “Hakuro”.
Their company is blessed to own modern machinery, but they still concentrate on bringing a handcrafted taste to their sake.
Takeda Shuzouten (Niigata)
Takeda Shuzo’s signature brand “Katafune” has been around since 1860. Katafune’s name directly translates to Lagoon Boat. Most sake made in Niigata tends to be more sweet and fruity so it’s rare to find dry sakes in this reigon. Takeda Shuzouten brings depth and a dry taste with its signature “Katafune” sake.
Hakkai Jyozo (Niigata)
“Hakkaisan” is always aiming to improve the quality of sake they make. The sake they create needs to meet their strict demand for the highest quality. When they make their most standard sake, they make it as good as Ginjo sake. When they make Ginjo sake they push themselves to make it equal to Daiginjo, the highest grade of sake. It is also their ambition to make their sake better than they did last year.
Ishimoto Shuzou (Niigata)
Ishimoto Shuzo’s wish is the same as these simple words from their customers. This sake is delicious! They always aim to make incredible sake. Their sake has a sophisticated taste, with a tender flavor of rice. The brand of sake Ishimoto makes is called Koshino Kanbai complements the flavor of any meal. They challenge themselves to create the greatest sake they can make for each season. They strive to create the ancestral taste of Koshino Kanbai and carry it on over to the next generation.
Shiokawa Shuzou (Niigata)
Shiokawa uses water deep from underground and great quality rice to create their sake. They have been making their sake strictly with great care amongst the snowy atmosphere of their reigon. They are constantly working on inventing a new kind of sake while exporting their sake overseas in order to spread their delicious local sake of Niigata all over the world.
Kanemasu Shuzo (Niigata)
Kanemasu Shuzo creates their sake with local mountain water and they produce their own yeast local to the region of Niigata. Their sake has been loved by locals for years because it perfectly matches food gathered from the close by mountains and their nearby sea. Kanemasu Shuzou likes to offer great sake to go with a fulfilling lifestyle.
Houmei Shuzou (Hyogo)
One of Houmei Shuzou’s fundamental principals is that they believe that sake is part of Japanese culture and they have believed that since they started making sake in 1797. They have a tour at Horoyoi Joukagura in Sasayama City, which makes it easier for sake lovers to study the culture of their sake.
Takeno Shuzo (Kyoto)
Takeno Shuzo values to build a good relationship with the locals in Kyoto. They believe that Sake helps connect people together and communication through sake is universal.
Their Junmai series, Kuramai was created as a symbol of their passion towards making sake. Takeno wants to pass over their tradition and spirit to all the next generations to come.
Kubota Shuzo (Hiroshima)
Kubota Shuzo is proud of their quality, history and tradition which they have been protecting since 1868. Kubota uses Ota River water from their diamond shaped well to create their sake. Their master brewer invented a strategy for making great sake by carefully polishing the rice and fermenting it at a low temperature. A fresh taste is something they treasure in their sake which they have inherited over a several hundred years.
Fujii Shuzo (Hiroshima)
Fujii Shuzo’s brand “Ryusei” won the gold award in Japan’s first sake exhibition. Fujii’s Shuzo sake is the best kind of sake to enjoy with Japanese meal. Fujii Shuzo sake doesn’t have a lot of flavor because they don’t want it to overpower the meal. Their sake is meant to enhance the flavor and taste of a meal.
Yamaoka Shuzo (Hiroshima)
Yamaoka Shuzo is located in Hiroshima in a area with easy access to high quality sake rice. They are proud to provide sake made with the rarest rice, Kameno-o,
Yamaoka produces a small-quantity of sake using their local spring water called Arita.
Their sake is rich in both flavor and taste and leaves you with a fresh and soft after taste.
Sekaiitto Shuzou (Wakayama)
Sekaiitto was officially named by Tsunegura Minakata in 1907. Sekaiitto stands for uniting the world together. They have the deep passion for the future of Japanese sake and aim to make their customers satisfied.
Nate Shuzo (Wakayama)
About 1300 years ago, there’s a saying that there was a rock that looked like a black cow nearby the Nate brewery. Their brand “Kuroushi” (black cow) gets its name from that rock. The Kuroushi name appeared in one of the oldest Japanese poems from 8th Century, “Manyoushu”. They take great responsibility when producing the Japanese sake they have inherited from their accessories.
Goto Shuzo (Mie)
The prefecture of Mie is blessed with great refined water from the Kiso Three Rivers. The area of Mie is known for its trading ports that have a long historical background dating back to the Edo era. They want you to experience a variety of the flavor in their sake that comes from the rice in which it’s made with. Their signature brand “Hayate” will help enhance the flavor of the traditional meals of Japan.
Ito Shuzo (Mie)
Starting from 1847 Ito Shuzo is particular about quality management for their sake. They are dedicated to producing a safe and secure quality of sake. One of their sake brand names is called “Uzume” which is taken after the Japanese goddess of dawn from the Japanese religion of Shinto. “Uzume” has a very mild flavor, and slowly enhances in your mouth. Ito Shuzo pursues to keep their tradition protected in Mie.
Kaba Shuzo (Gifu)
Kaba Shuzo started in 1704. They have been creating sake with rice from Hida for over 300 years. Shiramayumi is named after an 8th Century anthology of a traditional Japanese book of poetry, Manyoushu. It has a great after taste with a touch of fresh flavor.
Nakatani Shuzo (Nara)
Nakatani Shuzo started producing sake in Nara in the year of 1853. Nara is said to be the cradle of Japan’s liquor making business. Nakatani Shuzo likes to say there are three health traits you can expect when drinking sake. Amino acid in Japanese sake helps your skin glow, prevent Arteriosclerosis and Myocardial infarction. Nakatani Shuzo makes sake for consumers to drink happily and become healthy.
Hikami Seishu (Shimane)
All Japanese sake is made from rice that has been grown with great care by the human hand. Hikami Shuzo believes that great sake should be made with passion and love. Great sake is made with the love and the respect for the land and the people. They happily provide sake that was created in their proud area of Izumo. Their sake has a nice strong body taste.
Ichimiya Shuzou (Shimane)
Ichimiya Shuzo started from Ota City, Simane. The place is famous for its World Heritage site Iwami Ginzan Silver Mine and Mt. Sanbe.
Using carefully selected rice and spring water from Mt. Sanbe, Ichimiya Shuzo has been devoted to making great sake for over 100 years.
Kokki Shuzo (Shimane)
What makes the Kokki brand different from any other sake, is its compatibility with food. Sake from Kokki can go very well with seafood, as such as removing the distinct fishy smell of the food. Kokki aims to bring out the flavorful rice taste of the sake. It requires a high skill to isolate the flavor of the rice without compromising the overall taste of the sake.
Sentoku Shuzo (Miyazaki)
Sentoku is the only sake brewery in Miyazaki an area which is known for its shochu. Sentoku is surrounded by the Gokase river where they get their water for their sake. The river is one of the highest quality bodies of fresh water in Japan. Sentoku stands for “A Thousand virtue”. They produce deliciously mellow, mild sake.