BREWERIES

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AMABUKI

The Amabuki brewery was established in 1688 during the Genroku era and is located in Saga prefecture. They continue to brew sake using inherited techniques accumulated over their long history. Their sakes are made with rice from the Saga plain and produced using a farming method known as "Aigamo", a method that does not use any pesticides, herbicides, or chemical fertilizers. The water they use to brew their sakes come from soft underground water flowing from Mount Sefuri. What distinguishes them from the other sake breweries is their ability to harness the gift of nature from flower yeasts to ferment our sake. By so doing, they are able to produce sake that is an expression of floral scents combined with the delicious flavor of rice.

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DASSAI

Asahi Shuzo is a family-owned brewery established in 1948, located in Yamaguchi Prefecture, South Western Japan. The brewery endlessly aims to craft only the best sake achievable. They exclusively produce super premium sakes in the Junmai Daiginjo level. Their continuing success stems from their ability to harness the best from people, the produce of the land, and technology. Their sakes are elegant, expressive of fresh fruit aromas and flavors enjoyable for every occassion.

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HAKKAISAN

The Hakkaisan brewery was established in 1922, located in Niigata Prefecture, Northern Japan, at the foot of the majestic Mount Hakkai. They brew sake with the concept that a sake must complement food, and not compete with it. They endeavor to produce a sake with the finest quality to as many people as possible. They are famous for producing "Tanrei Karakuchi style" sakes, that are dry in style. Their sakes are clean, crisp and ultra smooth. A signature expression of sakes that come from Niigata.

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GEKKEIKAN

Gekkeikan is a historic brewery established in 1637 by Jiemon Okura and located in Fushimi, Kyoto, Northern Japan. They brew by the principle of "quality above all." Gekkeikan also has a state-of-the-art sake brewing facility in Folsom, California which is the latest chapter in their continuing success story that began almost 400 years ago, five-thousand miles away from Fushimi, Japan. Their sakes are very much accepted all over the world. They produce a full line of sakes from the entry level up to the luxury level sakes.

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HAKUSHIKA

The Hakushika brand represents good taste, quality and a sense of tradition. As the leading sake brewer in Nishinomiya, known throughout Japan for its "miyamizu" water, reputed to be the best for making sake, they are dedicated to producing only the finest. Hakushika is one of the national brands of Japan, catering to both domestic and international markets. Their sakes are best suited to match the nearly limitless range of Japanese cuisine.

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KINRYO

Kinryo began brewing sake in 1789. They have been brewing sake for the gods of the shrine at Kotohiragu, located on the foot of Mt. Kompira. They take pride in brewing flavorful sake using local rice and water. They have three brew houses at their brewery, “Kotohiragura” brew house and a museum, “Tadotsugura” the main brew house and “Yawatagura” a brew house where only specially-designated sake is brewed.

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KITAYA

Kitaya was founded some 190 years ago during the Bunsei Era in Yame City. Located in the south of Kyushu’s breadbasket on the Tsukushi plains, the city is rich in nature and scenic beauty. Family records state, “Saikichi, the eldest son and patriarch, passed his patriarchal rights down to his brother Wasuke during the Bunsei Era to start his own brewery.” After giving up his rights as the eldest, Saikichi devoted his life to producing Sake.

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KOZAEMON

Established in 1702. Kozaemon is a small boutique sake brewery located in the mountainous region of Gifu prefecture, central Japan. It has a brewing history of over 300 years. The brewery’s emphasis is on rice quality, water purity, and unparalleled brewing craftsmanship. Kozaemon is a prime example of how great sakes can come from a small brewery.

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KUROUSHI

In 1866 the Nate Shuzo brewery started to serve sake to the craftsmen in the city. They named their sake after a rock shaped like a black cow. Before the world war, the company extended its business into investing in real estate and trading, but during the war it lost everything except the brewery. Since then, we never intended to expand our business in spite of other breweries growing. We remained small and maintained a small production to produce quality sake to serve. Nate Shuzo is a family brewery located in Wakayama prefecture, Their owner visits and works closely with sake rice farmers to guarantee the quality of rice. Besides, the water used for brewing is one of the best water in Wakayama prefecture, resulting in clean and crisp sake like natural spring water.

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SHINOMINE

A boutique sake brewery with a passion for uncompromising quality and a never-ending quest to unlock more secrets from rice. Our philosophy continues, “To brew sake with a sense of culture.” Brewery master and owner Tetsuya Sakai began his career as a winemaker in Yamanashi prefecture. He shifted to sake when he married a brewer’s daughter and joined her family’s Chiyo brewery. He started as a regular brewery hand, but worked his way to the top. Sakai-san’s flagship Shinomine range is named after the mountains that provide the scenic backdrop to his brewery in rural Nara Prefecture.

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TAMANOHIKARI

Established in 1673. We take great care in selecting not only the type of rice we use, but also how it is planted. We led the industry in reviving Junmai, a sake made without added distilled alcohol. We emphasize on flavor over profit. During World War II, adding distilled alcohol was done because of rice shortages. After the war, sake makers did it to increase profits. Today 80% of the sake market adds alcohol. In 1964, we revived junmai for the first time. In those days, few people had an appreciation for junmai. For us, it was one hardship after another. Still, we believed that making sake with pure rice alcohol was the best way to express the true flavor of sake. To this day, we only brew Junmai. 

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TATENOKAWA

Tatenokawa was founded in 1832. It is the first sake brewery in Yamagata prefecture to exclusively produce Junmai Daiginjo class sake. It is their continuing aspiration to provide sake of only the best quality possible at an affordable value. Nearly all of the rice used for brewing their sake is locally grown Dewasansan rice and Miyamanishiki. The sake we produce are succulent that lingers in the mouth and a velvety texture that will amaze you.

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TATSURIKI

Tatsuriki gets its name from two words, Tatsu meaning dragon, and Riki meaning power. Established in 1921 by Master Takeyoshi Honda. Located in Banshu, Hyogo where all of the rice grown is classified as Special Grade A Yamadanishiki. This Legendary brewery is considered Japan’s version of Domaine de la Romanée-Conti. We have secured exclusive contracts with the rice farmers to ensure that we brew with only the best rice possible. The brewery is now under the able hands of Honda’s grandson, Ryusuke “Dragon” Honda.

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URAKASUMI

The name means MISTY BAY. Established in 1724 and located in Shiogama City, Miyagi Prefecture, Northern Japan. A place of scenic beauty facing the Pacific ocean. We began brewing sacred sake for the Shiogama shrine, the most prestigious shrine in northern Japan with a history of more than 1,000 years. Known for their house yeast Kyokai #12 by the Brewing Society of Japan and known for premium quality ginjo aroma and flavor sake.

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MITSUTAKE

Established in 1688, we have a very long history of sake brewing. Headed by Hiroyuki Mitsutake, the present head of the family, who entered the brewery business at a young age and turned the family business into a company. “Makai eno Izanai” is north Kyushu’s first potato-based shochu, and Mr. Mitsutake is the one responsible for making this shochu a hit in Kashima, an area famous for brewing. The “Handmade Junmaishu Mitsutake” was awarded a prize at the National Sake Competition and won the hearts and minds of many sake fans. “We don’t want to do what others are doing.” Around 15 years ago, we started to produce shochu, which has grown in popularity. We produce potato, wheat and rice shochu which has received the Monde Selection award many times.

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DEN EN

Established in northern Kagoshima in 1905, Den En Shuzo pioneered the idea of barrel stored Shochu. They continue to do so while also implementing the "Ongaku Jikomi" technique, which is playing music while they make their Shochu, which is believed to enhance fermentation and barrel aging.

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MARS HOMBO SHUZO

Sandwiched between Japan’s soaring Southern Alps and the towering Central Alps, at just over 2,600 feet, Mars Shinshu is Japan’s highest whisky distillery. The Hombo family have been distilling for more than a century and they added whisky to their repertoire in 1949. Back then the distillery was located in Kagoshima Prefecture on the southern most island of Kyushu. Until 1984, it was the southernmost whisky made in Japan, which ended with the Hombo clan moving the distillery to the idyllic alpine setting of Miyada village in southern Nagano Prefecture. They chose this site for its cool temps, which slowed maturation, and the plentiful, soft, granite filtered snow melt fed aquifers. Smart choice. The whiskies are elegant, smooth and very complex.

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CHOYA

CHOYA was founded by the Kondo family in 1914, and at first focused on viticulture. In 1959, the company made the historic decision to start production of Umeshu. Today, CHOYA is the biggest producer of Umeshu in the world. Our mission is to produce and promote the finest Umeshu, made with only natural ingredients. We want our products to make you smile. We control all production processes including the selection of ume, aging, and blending. These efforts ensure the consistent quality of CHOYA. We always strive to make the best.