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We purchased a dormant brewery in Mie Prefecture and relocated it to the northern land. In 2020, we established the 'Heiun Brewery' in Tokachi, which previously had no sake brewery. Using Hokkaido-grown rice and brewing with mineral-rich moderately hard water, it produces a strong dry sake. Locally, it is called 'Nomasaru Sake,' and it encourages you to keep drinking.

This bottle was created by the long-established Hachinohe Brewery, which has opened new horizons under the leadership of the younger brothers. It has a gorgeous aroma reminiscent of berries and melons, with a gentle sweetness. The clean finish after swallowing does not interfere with meals. It also has an international award history.

We lost our brewery in Otsuchi Town due to the Great East Japan Earthquake. The sixth generation, who was the student champion of the national sake tasting championship, took over as the toji at the young age of 22 and is rebuilding the brewery in Morioka. It features a transparent umami produced by Iwate sake rice and a straightforward sweetness of rice.

A long-established brewery in Shiogama with over 300 years of history has completely renewed its sake quality and design in 2026. With the desire to convey the culture of the land, it is designed to complement seafood, reflecting the city's sushi culture. It has a sharp and dry aftertaste.

A brewery that launched 'Akita NEXT5' together with Yusuke Sato from Aramasa, leading the next generation of Akita sake. Despite being a small brewery in the city, it has established low-temperature management facilities, achieving year-round brewing. A gentle and refreshing flavor created by Yamadanishiki and Akita Komachi.

This sake is brewed from rice grown by the brewery itself, which established its own agricultural corporation based on the belief that 'good sake comes from good rice.' It was intentionally made from rice cultivated in terraced fields that have been neglected due to aging farmers. The name reflects the desire to preserve Japan's landscape. It features a crispness derived from hard water, combined with a rich and robust umami flavor.

The flagship brand established in the Taisho era was paused in 2001. In 2016, the fifth-generation sake brewer re-evaluated the brewing process, and after 15 years, it was revived. By intentionally making Honjozo the standard, we pursued a light and refreshing sake quality. It has a refreshing sweetness and acidity reminiscent of green apples, with a clean finish that disappears smoothly. While inheriting tradition, this is a bottle that opens up new possibilities for Honjozo.

A woman who married into the brewery, captivated by sake while helping out without any prior experience in sake making, became the toji (master brewer). In 2022, the brewery was completely destroyed by fire, but she continued production by borrowing equipment from other breweries. This sake features a rich flavor produced from Omachi rice grown in Akaiwa, Okayama.

In 2008, the brothers inherited a sake brewery that sold sake in barrels and made a major shift to focus on quality. Following the model of wine 'Domaine', they grow rice only in their own fields that share the same water source as the brewing water. This is a well-structured sake brewed with 100% Yamada Nishiki using the kimoto method, perfect for pairing with food.

The sixth generation, who returned to the brewery at the foot of Asama Mountain, pursued 'true local sake' after training at Dewasakura. The rice used, the polishing ratio, and the sake meter value are intentionally kept confidential, as we hope you will taste it with an open mind and sensitivity. It won the highest award in the Junmai sake category at IWC 2025.

In the 15th year of the Meiji era, the founder opened a brewery in Moroyama, Saitama after serving in Aume by Lake Biwa. The founding song, 'If we make sake that brings joy to people, it will spread like the gentle waves,' is still passed down today. This sake is polished to 50% using Hiroshima's Hattan Nishiki, resulting in a clear flavor.

This is a sake crafted by Koizumi Sake Brewery, which continues to produce sake in the Boso region, exploring the possibilities of junmai sake. The Yamada Nishiki rice from Hyogo Prefecture is polished to 60%, bringing out a refined acidity reminiscent of melon and white grapes. It boasts a refreshing transparency that is unexpected for a junmai sake.

During the Edo period, there were many sake breweries around the Minato area, but they disappeared after the Meiji era. In 2011, brewing was revived in a building in Shiba, right under Tokyo Tower. With the strength unique to genshu made from Yamada Nishiki, we continue to challenge urban sake production.

In the urbanized Ebina, the 'Cultivation Brewing Warehouse' has embarked on rice cultivation to protect farmland. Using locally sourced Yamada Nishiki from Ebina, it is brewed with great care using the Namamoto method. This pure rice sake has a robust and powerful flavor nurtured by naturally occurring lactic acid bacteria.

A series launched by a young brewery president and toji (master brewer) to overturn the fixed notion of Niigata as light and dry. The label features brewing information written in a tag style as a hallmark. Stored in low-temperature bottles to preserve freshness, it offers a unique taste that changes with each batch, embodying the spirit of 'ichigo ichie' (one time, one meeting).

Since its founding around 1750, this brewery has been facing the famous water of Hakushu. True to the wine-producing region of Yamanashi, it has also ventured into sparkling sake early on. As the name 'Velvet' suggests, it has a silky smooth mouthfeel.

A small brewery in Sakaki Town carefully brews this bottle in small quantities. Since the brewing changes with each season, you will never encounter the same expression twice. The fruity and refreshing taste is a flavor unique to this time of year.

It is strange to change the brewing process for competition sake and commercial sake. Based on this belief, the brewery's master brewer prepares all sake using the same limited water absorption as Daiginjo. The clarity produced by the famous water of the Tateyama mountain range and the Toyama Prefecture-grown Gohyakumangoku rice. Awarded multiple Platinum Awards at Kura Master.

Launched in 2021 by the 7th generation, this is a 'Modern Yamahai'. It is designed to return to the basics of brewing using only rice, water, and yeast. It uses the new variety 'Hyakumangoku no Shiro', which Ishikawa Prefecture took 17 years to develop and released in 2020. A bottle with a pleasant mineral feel and slight effervescence.

Founded in 1718 in Mihama, facing Wakasa Bay. For 300 years, it has been loved as the daily drink of fishermen living with the sea. Whether served cold or warm, its robust and unwavering quality is truly a flavor nurtured by the men of the sea.

The place of the legend of 'Yoro Falls,' where the water drawn by a filial son turned into sake. Established in 1806, the brewery polished Yamada Nishiki from Hyogo Prefecture's top A district to 60% to create a sake that lives up to that legend. It is a classic junmai sake that you won't get tired of drinking.

Brewed by the legendary toji known as the 'Four Heavenly Kings of Noto' for 41 years, winning gold awards for 7 consecutive years. After his sudden passing in 2009, a local successor who had been trained under him continued the craft and achieved a gold award in his first year. Not too sweet and not overly fragrant, this is the ideal form of Shizuoka Ginjo.

Japanese sake should be able to stand alongside wine. With that belief, we traveled to Paris and etched our name on the list of three-star restaurants. Now we have our own rice fields in Hyogo and vineyards in Burgundy. The 50% Yamada Nishiki creates an elegant outline.

In Suzuka, the brewery and the toji have been refining the quality of the sake together. Their skill has been recognized, and it was served to the leaders of various countries at the G7 Ise-Shima Summit. It features a refreshing aroma reminiscent of Japanese pear and a quietly lingering aftertaste.

With the difficulty of procuring Yamada Nishiki rice, we formed the 'Ryuo Town Sake Rice Association' with local farmers. For about 30 years, we have cultivated Yamada Nishiki rice in our region that rivals the top A districts. It has a fresh, crisp, and dignified flavor.

Preserving the form, breaking the form, and leaving the form. The beautiful brewery in Fushimi has directly adopted this philosophy as its brand name. With the transparency and fruitiness produced by Gohyakumangoku, it quietly connects the traditions of Kyoto with modern sensibilities.

Now used nationwide, Yamada Nishiki. The mother of this rice is the indigenous variety 'Yamada Ho', which was on the verge of disappearing due to the difficulty of cultivation. In its root region, Hyogo, we deliberately chose this rice and polished it to 55%. A bottle where the individuality of the rice stands out clearly.

Considered the birthplace of Japanese sake, located at the foot of Miwa Shrine and Mount Miwa. Upholding the principle of 'pure and proper sake brewing,' it brews Yamada Nishiki using the sacred spring water. Winner of the Junmai Ginjo category at the SAKE COMPETITION 2026. Its charm lies in its elegant and traditional ginjo aroma.

This is the highest peak series launched in 2017 to 'demonstrate true ability,' not settling for the accolades received at Kido. The name is derived from the mountain name of the temple that was the predecessor of the brewery. It uses only the top-grade Yamada Nishiki rice from Hyogo Prefecture and was awarded Champion Sake at IWC2020.

Once produced in Tottori, the sake rice 'Kyoryoku' was on the verge of extinction due to the difficulty of cultivation. The brewery contracted with dedicated farmers to revive this rice. This sharp and dry sake is crafted with techniques that have produced 'Modern Master Craftsmen' for two generations.

The land of Izumo, where sake brewing has been spoken of since the mythological era. A sake brewer who studied at Tokyo University of Agriculture returned home and brews everything using traditional methods: steamed in a Japanese pot, handmade koji, and pressed in wooden tanks. The locally grown 'Sakaganishiki,' cultivated with reduced pesticides, produces a refreshing and dry new era sake.

Started cultivating in 1987, obtained organic JAS certification in 2007, and European and American organic certifications in 2009. Using a unique farming method called 'Sankou-zukuri' that intentionally starves the rice three times to bring out its natural vitality. A fresh and juicy unfiltered nama sake.

The only female toji selected as one of BBC's '100 Women of the Year' from Japan. She revived the traditional Hiroshima variety 'Hattan Grass', which disappeared over 100 years ago, from a handful of seeds over a period of more than 20 years. It has a rich flavor with the individuality of the rice standing out.

A company engaged in solar power generation has inherited a brewery founded in the Meiji era and restarted as Choshu Sake Brewery in 2018. A female toji who has honed her skills in Nara, Kagawa, and Mie is at the helm. It is known for its refreshing aroma reminiscent of white grapes and green apples.

Turning away from mass production, a small brewery that focuses on small lot brewing and Tokushima Prefecture's improved yeast. Behind the playful name and the cat label lies solid craftsmanship. A unique bottle that spreads a juicy sweetness like fruit.

This drink was born from the idea of pairing with the local dish 'Boned Chicken'. It uses three times the usual amount of white koji for shochu, resulting in an alcohol content of 6%. With a sweet and sour flavor reminiscent of Calpis, it is suitable even for those trying sake for the first time.

Using the famous water from Saijo, 'Uchinuki', as brewing water, this sake is carefully brewed by a family-run brewery. It is based on the belief that it is 'a sake that demonstrates its true value when paired with food' and has been selected as in-flight sake for ANA's international business class. A refreshing umami created by Yamada Nishiki rice and local Matsuyama Mitsui.

Inspired by her studies outside the prefecture, the daughter rediscovered the charm of Tosa sake and decided to take over the brewery. In Kochi, where dependence on sake rice from outside the prefecture continues, a new variety 'Tosa Rei' was born for the first time in 17 years, using locally produced sake rice and new yeast. This is the next generation of Tosa sake, made entirely with Kochi ingredients.

A brewery in Itoshima that continues to preserve the rare 'Hane-ki Shakuri' method. The rice used is only Yamada Nishiki grown in Itoshima, with a polishing ratio of 65%. The commitment to brewing with only the rice and water from this land has been recognized, and it has been selected as the onboard sake for 'Nanatsuboshi in Kyushu'.

A brewery in Saga that once went out of business in 2006. Local residents who cherished its name took over, inviting a brewmaster who honed his skills in Aichi, and after 13 years, the first pressing was realized in 2019. It has a dry and refreshing taste with a mineral feel.

Ikki is the island where barley shochu originated. The brothers from the shochu brewery have challenged themselves to sake brewing, which had been interrupted for about 30 years. This sake, with a sake meter value of +7, is dry and unfiltered, creating a new face for the island's food culture.

Reviving wooden barrels and practicing natural cultivation without pesticides or fertilizers. Centered around the Kumamoto heirloom rice 'Homazu' grown in collaboration with four contracted farmers, the preparation changes with the seasons. It offers a complex and natural flavor that reflects the memory of the land.

In Oita, which has the highest production of barley shochu in Japan, many breweries have moved away from sake. As the shochu boom faded and price competition intensified, the sixth generation sought a path towards high-quality sake. This choice was rewarded with the top prize at the Kura Master in Paris.

One of the few breweries that continues to produce sake in the shochu kingdom of Miyazaki. Even as the surroundings shift towards shochu, they have preserved the light of sake and continued meticulous brewing. This is a bottle that you should savor for its rarity in choosing sake in Miyazaki.

This ambitious work by Nishishuzo, known for its shochu 'Hozan', boldly challenges the world of sake. Aware of the difficulties of brewing sake in Kagoshima, which is primarily focused on agriculture, they pursued a genuine quality of sake. It is fruity and easy to drink, representing a new face of Kagoshima.

23%: Half glass 2,640 yen / One glass 4,400 yen 39% Unfiltered: Half glass 1,320 yen / One glass 2,200 yen 50: Half glass 1,100 yen / One glass 1,760 yen Cloudy sparkling mini bottle (150ml): 1,650 yen

Junmai Ginjo: Half glass 990 yen / One glass 1,650 yen

Manju Junmai Daiginjo: Half glass 1,760 yen / One glass 2,750 yen

Special Honjozo: Half glass 990 yen / One glass 1,540 yen, Nakadori Junmai Daiginjo: 4-go bottle 88,000 yen, Adagio: 4-go bottle 99,000 yen

Special Junmai: Half glass 1,100 yen / One glass 1,760 yen

Junmai Ginjo Icchorai: Half glass 990 yen / One glass 1,540 yen Nizaemon: 4 bottle 99,000 yen 220th anniversary 3 bottle set: 176,000 yen

Shinsei No. 6 S-type, R-type, Amane Cat, Hinotori, etc. *The brands may vary depending on availability. Currently, due to very difficult supply conditions, only bottles are available.

Honmaru, Junmai Ginjo, Junmai Daiginjo, etc. *The brands may vary depending on availability.

Special Junmai: Half glass 1,320 yen / One glass 1,980 yen Junmai Ginjo: Half glass 1,980 yen / One glass 2,970 yen

Special Junmai: Half glass 1,100 yen / One glass 1,760 yen

Special Junmai: Half glass 990 yen / One glass 1,540 yen

A smooth and balanced flavor created by the overlapping of two malts.

A sweet aroma reminiscent of apples. A soft aftertaste relaxes the heart.

A strong glass with the scent of the tide. Perfect with hearty dishes.

A fragrant fruit aroma with a rich, sweet aftertaste. A bottle known to those in the know, showcasing true strength.

A refreshing sensation like the breeze passing through the forest. Perfect for concluding the night with a drink.

A representative bottle of Japan. It accompanies special moments.

The scent of smoke and sea from Islay, Scotland. A drink to enjoy the personality.

Smooth and easy to drink. Perfect as the first glass of whiskey.

A Japanese gin with the fragrance of botanicals typical of Kyoto, such as yuzu and gyokuro.

A refreshing drink with the tangy flavor of sudachi, perfect as an appetizer.

Umeshu made with the original sake of Hakkaisan, rich in flavor and taste.

Uses whole fully ripe plums. Rich and thick flavor.

A sweet and sour fresh taste made from apples produced in Yamagata Prefecture.

A fragrant yuzu with a refreshing acidity. Perfect as a palate cleanser after a meal.

The strong richness and depth of sweet potato. Enjoy it on the rocks or with hot water, slowly.

The fruity ginjo aroma is appealing. Served on the rocks or with soda.

Sweet aroma like lychee. Lightly mixed with soda.

Sweet aroma like orange. Refreshing with soda

Rich sweetness of golden senkan. Enjoy on the rocks or with water for a fragrant experience.

Richness of purple sweet potato and a fragrant aroma. Served on the rocks or with hot water.

A refreshing sweet potato flavor. Enjoy with water alongside meals.

Clear sweet potato grown with pure water from Yakushima. Enjoy it simply with water.

Rich sweetness from barrel aging. Served on the rocks like whiskey.

A rich and elegant sweetness. Enjoy it on the rocks or with water, slowly.

The aroma of barley blends well with food. Served on the rocks or with water.

Mellow barley flavor. Served on the rocks or with water for a refreshing taste.

The aroma of Japanese sake 'Shichida' preserved as is. Enjoy slowly on the rocks.

Elegant aroma of rice malt. Lightly served on the rocks or with soda.

The skill of the sake brewery 'Junmai Daiginjo'. Enjoy slowly on the rocks.

Gentle sweetness produced by Amami's brown sugar. Refreshing on the rocks or with soda.

Soft and creamy. A taste suitable for a toast.

Refreshing and dry. A classic champagne loved around the world.

For special anniversaries, the finest toast.

A classic bottle that allows you to genuinely taste the fruitiness and is easy to drink.

A crisp acidity and mineral sensation. It pairs exceptionally well with appetizers and fish dishes.

Dry wine with umami derived from yeast. Enjoy it with dipping broth in a hot pot.

Koshū from the single vineyard Isehara. Perfect for a toast or with a dish of Saga beef.

Rich tannins and concentrated fruit flavors. Pairs well with well-grilled Saga beef steak.

The sweetness of the fruit and a soft mouthfeel. It gently complements the sukiyaki dipping sauce.

Firm tannins. Pairs well with all meat dishes.

Light and elegant. Pairs well with dishes that have a rich broth.

The king of Italian wines. Perfect for concluding a special meal.

Elegant taste. Perfect for a drink with someone special.

For special celebrations, an exquisite bottle.

Slightly sweet and approachable, it pairs well with a wide range of dishes.