盛川酒造Morikawa sake brewery / 盛川酒造株式会社 was founded in 1887. Located in Yasuura-cho, Hiroshima prefecture, this brewery uses fine underground water pumped on-site from beneath Mount Noro to brew its sake. This water is so soft that it contends for first or second place even in Hiroshima Prefecture, a soft-water region. This brewery’s forte is mellow-flavored sake that thoroughly brings out the umami of the rice used.
本家松浦酒造場Honke-matsuura sake brewery / 株式会社本家松浦酒造場, established in 1804. Aficionados of Japanese sake in places around the world, including the UK, New York, and Hong Kong, are fond of it thanks to its iconic aluminum bottle. It creates quite a first impression!
中勇酒造店Nakayuu sake brewery / 株式会社中勇酒造店 uses a distinctive moderately soft water from an underground source in the Ou mountain range for everything from polishing the rice to preparing the sake, giving it a clean and delicate quality.
湯川酒造店The current head of this brewery is the 16th since its founding in 1650. Located 936 meters (over 3070 feet) above sea level, the brewery experiences temperatures dropping to -18° C (just under 0° F) during the brewing season from December through February. Thus, they have spent generations making use of brewing techniques that can withstand the cold to craft their sake.
御代桜醸造Miyozakura sake brewery / 御代桜醸造株式会社, established in 1893, aspires to a sake that achieves a balance: the impact of the first sip presents no exaggerations, yet you can settle down to drink it at your own pace without ever growing bored of it. “Tsushimaya / 津島屋 | Junmai-ginjo Miyamanishiki-rice in Shinshu Muroka-nama-genshu (unfiltered unpasteurized undiluted sake)” represents the ultimate expression of the dependability that Miyozakura sake brewery / 御代桜醸造株式会社 has pursued for many years. The refined-yet-vivid ginjo aroma unfolds from the start as you hold this sake in your mouth; it is accompanied by a delicate sweetness and umami from the rice along with a pleasant tartness.
幸姫酒造The smallest brewery in Saga prefecture presents this unpasteurized sake without diluting. This unpasteurized pure rice scrutinized fermentation sake without pasteurizing, made using 100% Saga-grown Yamada-nishiki rice, has just the right ginjo aroma and a smooth sweetness.
千徳酒造“Hokurasentoku / 穂倉千徳 | Junmai, presented by Sentoku sake brewery / 千徳酒造株式会社 in Miyazaki prefecture, is an unpasteurized sake made with 100% Yamada-nishiki rice grown in Takaharu, Miyazaki Prefecture, with spring water from the Kirishima mountains of Kyushu and nourished by the southern sunlight.
小林酒造本店This “Takeshizuku / 竹滴 | Daiginjo stored in freezing temperature” is brought to you by Kobayashi sake brewery / 株式会社小林酒造本店, which was established in 1792. Used to make it are Yamada-nishiki rice, grown in Itoshima district of Fukuoka Prefecture; underground water sourced from beneath the Sangun mountain range; and a yeast proprietary to the company.
