Watanabe Sake Brewery in Ogaki City, Gifu Prefecture. Ogaki City is blessed with an abundance of spring water and clear streams, so much so that it is called the "City of Water.Ogaki City is blessed with an abundance of spring water and clear streams. The brewery is led by the fourth generation toji, Aisako Watanabe, who has inherited the skills of her predecessors.Inheriting the techniques of her predecessors, she is committed to creating a taste that can only be produced in "this place" and "thisbrewery.

Founded in 1716. The fresh water from the Yasaka Shrine grounds used as brewing water has been selected as one of the 100 best waters in Hokuriku, and the rice used is locally grown in Echizen-cho. We strive to brew true local sake nurtured by the warm people and rich nature ofEchizen-cho.

Hasegawa Brewery has been brewing sake for more than 180 years. The brewery's owner, Yuko Hasegawa, has been brewing sake for more than 180 years.The brewery's owner, Ms. Yuko Hasegawa, has been brewing sake in the blessed environment of Nagaoka City, Niigata Prefecture, using excellent sake rice and clean water as raw materials, and with the techniques and tools handed down from generation togeneration.

The standard
純米酒 /Junmaishu
Sake degree:+2
The premium純米大吟醸 /Junmaidaiginjo
Sake degree:000

The standard
生酛純米原酒/Kimoto Junmaigenshu
Sake degree:+14.5
The premium
純米大吟醸 /Junmaidaiginjo
Sake degree:000

The standard
純米酒 /Junmaishu
Sake degree:+3
The premium純米大吟醸 /Junmaidaiginjo
Sake degree:000

Kaneginka Sake Brewery is the only sake brewery in Ichinomiya City, Aichi Prefecture, which has been inbusiness since 1830 during the Kyoho Period of the Edo Era (1603-1868). The brewers and toji are Ms. Hiroko Sato and Ms. Atsuko Sato.Hiroko Sato and Atsuko Sato. The brewery has maintained the tradition for many years as the sacred sake of Mashioda Shrine mentioned in the Diary of the Sixteen Nights and Ishigatana Shrine, which was visited by the Tokugawa Shogunate.The brewery has maintained the tradition for many years.

Kaoru Sawada is the brewer at Sawada Sake Brewery in Chita City, Aichi Prefecture, and took over from his father, Kenichi, in October 2015. He took over from his father, Kenichi, in October 2015. Chita began shipping sake to Edo (Tokyo) around the 10th year of the Genroku era (1688-1704) and developed into a major sake production area.

The sake that we brew at Otokoyama Honten is not only a product of the climate, water and rice of Kesennuma, but also a tradition shaped by our local cuisine and community. It is the fruit of our regional culture, as well as the embodiment of the knowledge, technical skills and spirit of the Japanese people. At Otokoyama Honten, it has always been our mission to make the most of what this region has to offer us, to be mindful of the bonds that bind us to each other and to our natural environment, and to produce sake that reflects our love for Kesennuma.

The standard
上撰 /Josen
Sake degree:+3
The premium大吟醸 /Daiginjo
Sake degree:+3

The standard
純米酒 /Junmaishu
Sake degree:+2
The premium
純米大吟醸 /Junmaidaiginjo
Sake degree:000

特別純米酒 /TokubetsuJunmaishu
Sake degree:±0

Yamazaki, a brewery in Nishio City, Aichi Prefecture. The Hazu area of Nishio City is designated as a Mikawa Bay National Park, and the beauty of the large ocean stretching out before you is dotted with small islands such as "Maejima" and "Okinoshima," which are also known as the "Seto Inland Sea of the East Sea. The beauty of this area is also referred to as the "Seto Inland Sea of the Tokai Region. Since its establishment, the brewery has devoted itself to sake brewing in this region.

Yachiyo Shuzo, a small brewery that has been brewing in a mountain village in Hagi, Yamaguchi Prefecture since 1887, uses Yamadanishiki grown with less pesticides in its own rice paddies and well water that has been flowing since ancient times. The brewery is aiming to become a domaine brewery that can only brew its own sake.

The Iga region of Mie Prefecture, known as the home of the Iga Ninja and birthplace of Matsuo Basho, is actually the home of delicious rice and water. Moriki Sake Brewery is located in this region, and everything is handmade and produced in small quantities. Moriki Sake Brewery, located in this region, produces all of its sake in small quantities by hand, which is why it is highly prized and attracts the attention of sake connoisseurs nationwide.

純米吟醸 /Junmai ginjo
Sake degree:+12

純米大吟醸 /Junmai daiginjo
Sake degree:-3

特別純米酒 /TokubetsuJunmaishu
Sake degree:+8

Satoko Hasegawa, daughter of the sixth-generation brewer of the Tabata Sake Brewery in Wakayama Prefecture. She is the first female brewer at Tabata Shuzo, and under the guidance of the toji (master brewer), she is brewing sake with the hope of one day making her own sake.

Sato Sake Brewery is located in Saitama Prefecture. The brewery has been brewing sake for many years in the town of Echigo with a population of 10,000, surrounded by nature and the mountains of Chichibu. 4 people, mostly in their 20s, make sake by hand with "careful attention to quantity" at this lively brewery.

Ikuji is a town in the eastern part of Kurobe City, Toyama Prefecture. Mikuni Hare Sake Brewery began in 1882 in this town located at the lowest reaches of the Kurobe River, overlooking Toyama Bay at about 50 meters. Since its establishment, the brewery has continued to brew sake using water from the melting snow of the Northern Alps that has been gushing underground for 100 years as the brewing water.

純米吟醸 /Junmai ginjo
Sake degree:+2

純米吟醸 /Junmai ginjo
Sake degree:+3

純米大吟醸 無濾過生原酒 /Junmai daiginjo Sake degree:+1/

Kondo Sake Brewery is a small brewery founded in 1878, the only remaining brewery in Niihama City, Ehime Prefecture. It is located near Tsuzurafuchi, which was selected as one of the 100 best waters of the Heisei era. It brews Niihama's only locally brewed sake with soft, soft water drawn from a deep well 110 meters underground and sake rice produced by contract farmers in Niihama City.

Founded in 1896. It is the gateway to Iwami Ginzan Silver Mine, which was a target of contention for many feudal lords and warlords during the Warring States Period, Ichinomiya Sake Brewery is located in the center of Ota City, Shimane Prefecture. The brewery is led by a young couple who have inherited the skills of an experienced master brewer and are particular about not only the quality sake rice, but also the water used to make the sake.

Hirota Sake Brewery has been brewing sake that is "widely appreciated" since its establishment in 1903 in Shiwa, the "birthplace of the Nanbu Touji". Since July 2009, we have been challenging to brew sake with full of rice flavor by maximizing the taste of rice using an old and new method called "Sanki-Amazakimoto". Now that we are the Shiwa Brewery, we are striving to make sake that is more widely appreciated than ever before.

純米大吟醸 /Junmai daiginjo
Sake degree:+5

純米大吟醸 /Junmai daiginjo
Sake degree:±0

純米吟醸 /Junmai ginjo Sake degree:+3

The brewery was founded in 1907 by Hisakichi Sato, the founder, in Yajima-cho, Yurihonjo City, at the foot of Mount Chokai in Akita Prefecture. The area, with its deep snow and clean climate, is known as an ideal place for sake brewing. Its mild taste and mellow aroma have made it a well-known sake loved by the local people of Yajima-cho.

Blessed with Fukui's wonderful nature, the sake is brewed using many local ingredients such as Fukui rice and Fukui's original yeast. All of the sake is steamed in a Japanese kettle, which is now rare and precious, and pressed in a kibune made of cherry wood.

The Okuhida Sake Brewery (formerly Takagi Sake Brewery) was founded in 1720 in Kyoho 5, the Edo period, and has been brewing sake in the Hida Kanayama town for over 300 years. This area is located on the border between Hida and Mino, between the Maze and Masuda Rivers, and is surrounded by abundant water all year round.

純米吟醸 /Junmai ginjo
Sake degree:+1

山廃純米吟醸 無濾過生原酒 /Junmai ginjo
Sake degree:-3

辛口純米 /Junmaishu
Sake degree:+10

Tamba, Hyogo Prefecture, where Nishiyama Brewery is located, is a land of rich nature surrounded by beautiful mountains and rivers. Our philosophy is to create and provide products produced in this blessed environment in a form that meets the diversifying needs of our customers, and we strive to do so on a daily basis.

As an island nation, Japan is a country in transition, surrounded by abundant nature. In coexistence with nature, people have always sensed not only the four seasons, but also the detailed changes in the 72 seasons, or the 24 seasonal divisions of the year. We would like to deliver Japanese seasonal sake, which is produced through the relationship between nature and people, to our loved ones. We believe that this work will eventually lead to the future of Japanese sake culture.