Kisaki brand is the finest in rice wine, crafted by masters of rice farming and brewing. This is a pure rice great scrutinized fermentation sake made with clear stream water of the Tateyama mountains, known as the Japan Alps, and the finest brand Yamada-nishiki rice, grown using that same, top-class water. To create the finest sake, the brewers have scrutinized exactly how to cultivate the rice, how to select it, and how to polish it. These master blenders handpick and polish only the best sake rice by ascertaining its flavor and condition as though searching for a single grain in a million.
Warehouse Japan / 株式会社 ウェアハウス・ジャパン meticulously selects from among breweries throughout Japan along the themes of “vintage,” “house style,” and “terroir” to create sake for long-term storage.
Doburoku is a variety of sake that has existed in Japan since ancient times. It is made by fermenting rice, rice koji, and water, and is not pressed. Seeking to produce a new form of this doburoku, Takeshige-honke sake brewery / 武重本家酒造株式会社, founded in 1868, has crafted a sake with a low alcohol content (5%) that is sweet and tart and furthermore has shipped it in an active state.
Hikami sake brewery / 簸上清酒合名会社 has maintained a cellar in Shimane prefecture since 1712. Along with the pure water of Okuizumo, which is known as the point of origin of foamless yeasts, and meticulously selected sake rice, the techniques of Izumo-toji combine to create a distinct mellow flavor.
Established in 1851, Matsuoka sake brewery / 松岡醸造株式会社 has been making sake using spring water from the Chichibu mountains. The brewery has 8 year consecutive no.1 gold winner sake brewery of the national sake awards competition. Because the spring water is hard water, containing calcareous substances, it includes a large quantity of components necessary for the growth of yeast, without including substances like iron and magnesium that inhibit growth, making it the perfect water for brewing sake.
Founded in 1487. During the over 500 years since then, this brewery has continued to brew sake, specializing in the traditional fermentation starter to the point of stubbornness, and has continued to maintain the painstaking handicraft that is distinctive of a small brewery.
Miwa sake brewery / 株式会社三輪酒造 was founded in Gifu prefecture in 1837. It is located in Shirakawago, familiar as a UNESCO World Heritage Site. Each autumn in Shirakawago, the Doburoku festival is held.
Koedo-kagamiyama sake brewery / 小江戸鏡山酒造株式会社 is a recently established brewery. Their Kagamiyama brand offers sake that elicits a lingering flavor, such as sake in which you can amply taste the umami essence of the rice or sake in which you can perceive rich flavor and flamboyant ginjo aroma.
Hayakawa sake brewery / 合名会社早川酒造 is a small brewery in Mie prefecture operated by father and son. Because they painstakingly manage each step in the delicate process of brewing sake, they produce only a small amount that is hard to obtain and highly valuable even in Japan. At the foot of Suzuka mountains, they brew a sake of a highly subtle flavor.
Umenoyado sake brewery / 梅乃宿酒造株式会社 was established in Nara prefecture in 1893. This brewery values quality control and focuses not merely on expanding its region of distribution but on expanding the region in which it can promise the quality of its product.
Sekaiittou sake brewery / 株式会社世界一統 has brewed sake in Wakayama since its founding 130 years ago. They research and develop sake that retains the qualities of traditional Japanese sake while suiting the palates of modern people.
Nate sake brewery / 株式会社名手酒造店 was founded in 1866 in Wakayama. Because 60% of the sake it produces is distributed locally, this brand is quite hard to obtain outside the prefecture. Because the water used to brew it is somewhat hard, it produces a vigorous fermentation that creates a breadth of flavor, smoothness, umami, and robustness.
This sake is dispatched with confidence and spirit by a brewery with 300 years of history. Since its founding, Kotobuku-toraya sake brewery / 寿虎屋酒造株式会社 has followed the precept of filtering every sake they ship; thus, their unfiltered sake was not available on the market and only brewers could partake of it because of temperature control issue. Accordingly, the delicious flavor of this unfiltered sake became the stuff of rumors, demand swelled among those who wished to try it even once, and now this “Sanbyakunen-no-okiteyaburi (braking the law since 300 years) / 三百年の掟破り | Junmai-daiginjo, unfiltered undiluted fesh sake” is available for purchase.
Echi sake brewery / 愛知酒造有限会社 is established in Shiga prefecture in 1869. Their founding philosophy, that water is the soul of sake-brewing, has led them to take pains to secure a quality supply of it, going so far as to relocate altogether. They have arrived at their current location after just such a move. At their new site, they have access to several water sources that include underground water from Suzuka mountains; this area, being in proximity to the mountains, is also notable as a rice-producing region.
Hachinohe-shurui sake brewery / 八戸酒類株式会社, a local favorite for over 230 years since its founding in 1786, has a location ideal for the brewing of sake: despite its position on the Pacific-side of Japan’s Tohoku/Aomori area, it features an environment with little snowfall, low humidity, and ample fair weather. The cool and clear natural water they use in brewing is drawn from several hundred meters underground and is a moderately soft water with a high mineral content that lends vigor to the fermentation process. The rice used primarily to make it is an abundant, high-quality variety of Aomori Prefecture that is ideal for sake brewing.
Niidahonke sake brewery / 有限会社仁井田本家, established 300 years ago, takes as its creed the idea that sake is good for one’s health. Accordingly, all of this brewery’s sake is created from natural rice grown without fertilizers or pesticides, water from mountain springs and wells close to rice fields, and yeast made from natural rice.
Asamai sake brewery / 浅舞酒造株式会社 of Akita Prefecture was founded in 1917. The brewery is a brewery of junmai-shu made only from local rice grown within a radius of 5 kilometers (about 3.1 miles). Their storehouse is located in the Yokote Basin of Minase/Naruse, the origin of the Ou mountain range which is famous for its water. The water they use to prepare their sake is one of the Biwanuma cold springs that rises here.
In Nara prefecture, the birthplace of Japanese sake, this brewery has carried out production of authentic sake for over 130 years. Imanishi-seibei-shouten sake brewery / 株式会社今西清兵衛商店 is a brewery that exports to more than 10 nations worldwide and crafts sake that wins awards not only in Japan but abroad.
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越乃めぐみ
越乃めぐみ
金紋秋田酒造
有本農園
ウェアハウス・ジャパン
武重本家酒造
千代むすび酒造
簸上清酒
松岡醸造
三輪酒造
早川酒造
梅乃宿酒造
三輪酒造
寿虎屋酒造
愛知酒造
八戸酒類
英君酒造
仁井田本家
八鹿酒造
