AMABUKI (Amabuki Shuzo)
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 combined with state of the art technology. 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 sake comes 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.
DASSAI (Asahi Shuzo)
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 sake in the Junmai Daiginjo level only. 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 occasion.
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.
Hakkaisan Brewery Company was founded in 1922 in the foothills of Mt. Hakkai, in an area with snow accumulating over 10 feet at times. The snowmelt water is naturally filtered by the mountain, providing water for the rice fields and for the elegant sake they produce. Their signature Niigata style is known as tanrei karakuchi, which is crisp, clean and dry, achieved by slow, low-temperature fermentation. They only use handmade koji and produce in small batches, and their guiding principle is to produce sake of the highest quality that pairs well with food.
The Hakushika brand was established in 1662 and it represents taste, quality and a sense of tradition. As the leading sake brewer in Nishinomiya, which is located in the "Nada area" between Osaka and Kobe is 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.
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.
KOZAEMON (Nakashima Brewing Co)
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.
KUROUSHI (Nate Shuzo)
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.
MASUMI (Miyasaka Jozo)
The Masumi brewery was established in 1662 by the Miyasaka family. The brewery is located at Suwa, Nagano Prefecture (center of Japan), Southern Japan. Masumi is named after an 8th century bronze mirror found at the Suwa Taisha Shinto shrine. The name Masumi means “transparency or truth”. The family provided the shrine with sake for centuries. Originally, the Miyasaka family served as retainers to the Suwa lords who ruled this area in ancient times. However, following years of strife between the Suwa clan and warlords Takeda Shingen and Oda Nobunaga during the Warring States period (16th century), the family gave up its swords and turned to sake making.
SHICHIDA (Tenzan Shuzo)
The Tenzan Sake Brewery was established in 1875 and is located at the foothills of Mount Tenzan, Ogi City, Saga Prefecture, Southern Japan. The brewery has been running for 145 years eversince Toshizo Shichida and wife, Tsuki, who were running a milling and noodle business in 1875 decided to purchase a local brewery that was closing down. Presently, the brewery is under the skilled hands of 6th generation brewer and owner, Mr. Kensuke Shichida, who relentlessly challenges himself and his skilled team of sake artisans to produce only the finest brew possible for all to experience and enjoy.
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.
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.
TATSURIKI (Honda Shoten)
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.
URAKASUMI (Saura Brewing Co)
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.
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.
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.
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.
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.
SANRENSEI (Mifuku Shuzo)
NITO (Maruishi Jozo)
Created with the intent of making sake from Maruishi available to people outside Aichi Prefecture, Nito is a new brand that first saw the light in December 2015. Based on the concept of "Only he who runs after two hares will catch them both", Taste and aroma, tartness and umami, heaviness and lightness, sweetness and dryness, complexity and cleanness – we have created aspects of character that seem mutually exclusive and given them superb balance and flavor. Nito's features are its freshness, its pleasing aftertaste, and how well it pairs with food. The freshness can impart a smooth and stable flavor throughout all aspects of introduction, development, denouement, and ending, and the pleasing aftertaste brings the "story" to a comfortable conclusion and instills desire for another serving. When you enjoy Nito, we invite you to try it in two ways: all on its own to start with, and then in combination with food. Pairing it with food propels Nito to an even higher level. Nito expresses itself in an ever-shifting profile due to contact with the air, the passage of time, and changes in temperature, and our wish is for it to be a sake that demonstrates brilliance over the course of your savoring the entire bottle, right from the splendor of the first pouring.
SANZEN (Kikuchi Shuzo)
Our sake brand "SANZEN" which means “Brilliance” in Japanese was named with hoping for an exceptionally excellent sake. Our brewery's ideal sake is "A delicious and crisp sake that one won't forget after drinking it just once." We brew sake with the traditional skills and the progressive spirit.As a result, our sake has won many awards in Japan and also, all over the world.
CHIYOMUSUBI (Chiyomusubi Shuzo)
Established in 1865 and located in Tottori Japan. Chiyomusubi's primary consideration is to create a delicious sake with rich taste, gentle aroma and silky smooth texture. “CHIYOMUSUBI” means eternal ties with people. It is also a word for celebration, the “creation of happiness.”
OKUNOKAMI (Toshimaya Shuzo)
“Hueki-Ryuko” (Continuity with Change) We preserve what should be preserved, while changing what needs to be changed.
KIMURASHIKI (Kikuchi Shuzo)
"Kiseki no Sake are brewed using the Okayama Prefecture rice pursuant to no pesticide and fertilizer free Kimura Natural Cultivation Method which is proposed by Akinori Kimura. He is a famous farmer as "Miracle Apple". We hope you enjoy of the natural goodness of this sake. The motto for the making of these products is "fastidiousness for delicious sake production to relay to the future", and we work insatiably to continue to improve in making delicious sake.
GINKON (Toshimaya Shuzo)
SHINOMINE (Chiyo Shuzo)
CHIEBIJIN (Nakano Shuzo)
KAGAMIYAMA (Koedo Kagamiyama Brewery)