Sake brewing is generally done in the cold winter, "Kanzukuri", but "Kikkougura" is brewed all year round, taking advantage of the cool climate of Hokkaido, nationwide. It is a rare sake brewery.

All products here are brewed with the same techniques, expensive and inexpensive sake alike. No brewery can be considered a good brewery if its inexpensive sake does not taste good. This brewery is committed to the highest standards of customer satisfaction.

To provide our customers with delicious sake, we strive to keep our work process simple and efficient. A feature of this process is that we use white koji for our high-temperature saccharification yeast starter. This allows us to avoid adding extra lactic acid and to move the starter to the main fermentation tank in about two days.

We are a brewery that values brewing sake in a way that enables you to feel the warmth of the brewer's hands.
We strive every day to deliver sake to our customers that has been carefully and meticulously made while maintaining its high levels of quality.

We brew year-round to always offer sake at its peak of freshness and flavor.
We specialize in making new types of sake that fits into modern lifestyles, such as Casual Daiginjo, Sparkling Sake, and Japanese Sake that can be enjoyed in wine glasses.

Daiichi Shuzou combines the waters of Sano-shi, chosen as among the 100 Remarkable Waters of Japan, with saké rice cultivated by skilled brewers in its own rice fields, to create sakés that are specially hand-crafted according to ancient techniques, without relying on modern machines.
The sakés thus brewed have a soft, rounded, refined and fragrant aroma.

This delicious sake from Gunma Prefecture is brewed using natural high quality soft water and carefully selected rice – including local koshihikari rice – and is the result of the brewers making great efforts to follow the traditions of hand-made brewing.
In order to bring you this delicious taste, we continue to adhere to the unstinting efforts and long-standing traditions that we believe are the source of great sake.

Clear air. Verdant mountains. Crystal clear streams. A masterpiece born from a drop of the bounties of nature—handcrafted local sake brewed using traditional methods.
Every place has its unique way of life and heritage—cultures and traditions that you can only experience when you're there.
It is in these hometowns where one ought to take a fresh look at the land's once-lost "heart and soul."And sake is no different.
In Japan, each land preserves its unique sake brewing traditions—with each sake having a rich flavor that reflects the natural features and climate of its roots.
At our small-scale brewery, Otone, we carry forward our unique, heritage method for brewing local sake.

We craft all of our sake using just the three ingredients of rice, water, and koji, together with the work of microorganisms.
We brew our sake using the traditional kimoto method — by encouraging the growth of microorganisms and ambient lactic bacteria that live in the brewery and patiently waiting for their natural action.
When researching techniques to bring forth the power of the living organisms called bacteria, failures are an occasional aspect in recurring the process of discoveries and learnings to craft brews that let us appreciate the subtle differences and multi-dimensionality of their taste every day.
We keep challenging ourselves to brew sake using low-polished and edible rice to bring out the rice's flavors.
Our sake brewing process continues centuries-old heritage methods from the Edo period and utilizes modern technology to produce flavors rich in character, variety, and dimensionality.
Creating new flavors through the collaboration of microorganisms and people.
Bringing a contemporary yet classical way of brewing sake to the next generation
so everyone may enjoy this deliciousness reminiscent of the olden times.

We aim to brew pure sake that expresses the natural grandeur of Kawaba.
We totally compartmentalize the tasks that can be mechanized and those that can only be performed by human hands.
Through this fusion of cutting-edge equipment with traditional technique, we brew exquisite sake.
We devote ourselves each day to paying respect and gratitude to nature as we brew, and to delivering compelling sake that leaves a deep impression on those who drink it.

Our brewing techniques are based on 470 years of expertise and our brewers continue to nurture traditional process while incorporating new cutting-edge technologies.
This balanced integration of old and new is a key factor of our continued success through the Years.
Yoshinogawa has achieved recognition in saké markets around the world by its commitment to local resources and time-honoured brewing practices, balanced with the integration of new technologies.

A unique brewery particularly recommended for someone who believes that all sake brewed in Niigata is dry and clear.
They strive to make dry and clear quality with a rich flavor that has the dry-taste characteristic of Niigata's sake as well as the original rich flavor of sake.

Our motto is "Shi-ho-wa-jo," which means making sake by harmonizing the 4 treasures that are "rice," "water," "brewers" and terroir of its hometown, "Sado."

Tsunan Sake Brewery is committed to producing sake using the refreshing, pristine water that has been recognized as one of "Japan's 100 finest waters" in combination with the sake rice cultivar Gohyakumangoku, which is cultivated by local farmers in Tsunan whom we can trust.

Our brewing philosophy is to produce sake that brings you happiness. We aim to brew sake that brings happiness to people around us, and we make no compromises in our brewing process as a brewery with indomitable will.

While continuing to product traditional lifestyle sake popular with the locals, SASAIWAI is working to create a new Japanese sake culture.

The Noutaka sake series is the result of combining the rich blessings of nature with the expert skills of Echigo toji brewers.

We are determined to maintain the high quality of sake by refusing to brew bulk quantities.
An essential part of the brewing process is the care and attention brought to the process by the brewing master and his skilled artisans.
The natural surrounding in Nagano Prefecture, central Japan, its unspoiled location, fresh spring pure water from the Northern Japan Alps and naturally grown organic Sake-rice are all elements in the carefully preserved Sake brewing formula.
Not influenced by the current mass-production to brew, we are keeping our own traditional way to produce our own “FUKUGEN Sake”.

Named for “The Mirror of Truth,” a national treasure at the nearby Suwa Taisha Shrine, Masumi is famous as the birthplace of the No. 7 Yeast, which it uses to produce food-friendly sakes with exceptional balance.

We are committed to growing sake rice locally.
We carefully prepare sake from reliable rice that has grown healthy and full of the blessings of the sun and the earth.

1. We Subdivide rice to control water absorption time and water absorption rate.
2. 10 kinds of raw material rice are used for each product, and you can enjoy the difference in taste due to sake rice.
3. We select cafully yeast producing the unique fruity aroma of Garyubai.

While valuing the sense and characteristics of each season, we bring out the best of our handmade sake products.
Through the 350-year-long sake culture, the tradition of Tajima Toji is still being passed down from generation to generation.

The brewery of manufacturing based in Tamba, Hyogo Prefecture, which has been preserving their commitment to production using local rice, water and people since its inauguration.
In addition to Yamada Nishiki, locally produced rare Tajima Goriki and Hyogo Kitanishiki are used as sake rice.

Our motto is to seek out knowledge to create new sake that excites and delights our customers, instead of sticking with what we know.
By using both cutting edge and traditional techniques, we seek to create new modern flavors and brewing methods that will stand the test of time.

Based on the concept that “rice sake should taste like rice,” we've thoroughly researched Yamada Nishiki soil characteristics (Terroir) and sake rice (the ideal rice for sake making) to produce our Ginjo sake.
You can taste the fact that we use nothing but specialized sake-brewing rice in our sake.

We brew sake making full use of Miki City's terroir. We choose the best rice for sake in all aspects, such as using Miki City's Yamada Nishiki rice with its large grains containing a high concentration of starch, as well as using rice that contains only a small amount of protein and fat.
We take care to give the moromi enough time to soften in order to draw out the umami when we brew sake.

Kamimusubi Shuzo takes advantage of its location in Kato, the main production area of "Yamada-nishiki," by focusing on brewing sake using local rice and underground water.
For its Daiginjo sake, the brewery meticulously carries out the entire production process by hand, from washing the rice to preparing the koji and brewing the sake, so as to make the most of the highly polished Yamada-nishiki rice available.

Honoring the spirit of "fueki ryuko" (immutability and fluidity) to the fullest, in accordance to "immutability," we strive to brew sake with a standard for quality that makes the greatest use of the natural blessings of Ogi, which we have treasured since our founding; for "fluidity,"we would like to attempt new innovations to go along with the times, without fear of failure.