NIHONMONODiscovering Japan [Nihon] through authentic craftsmanship [Honmono]


Born in a country with four distinct seasons, sake is one of the few alcoholic beverages in the world that has a seasonality.
The styles and flavours of sake, as well as the ways to drink and enjoy it, change with each season.
From North to South, each region has its own unique climate, history, and brewing traditions that influence the character and flavour of the local sake.

  • Tapu Kopu Farm, KONDO Vineyard

    Kondo Vineyard is actually a farm in the Sorachi area of Hokkaido, growing mainly grapes for wine. Since opening the vineyard in 2007, they continue to cultivate grapes without using chemical fertilizers. The wine produced here is rare because of the limited production, and sells out each vintage quickly sells out.
  • Kunimare Shuzo Ltd.,

    Established in Meiji 15. The secret of its delicious flavor is in the quality of the water. They use underground water that originates from the rich residual snow from the Shobanbetsu mountain range. The ”sake” cellar is open to the public year round, and a tasting area is also available.
    1-17 Inaba-cho, Mashike, Mashike-gun, Hokkaido
  • Kobayashi Shuzo Ltd., (Kitano Nishiki)

    Kobayashi Shuzo was founded in Meiji 11. They stopped using additives such as saccharides, and is the only brewery in Hokkaido where all products are 100% ”Honjozo”. ”Kitano Nishiki” was created by the first generation master Yazaburo Kobayashi, and as the name suggests, expresses his desire to succeed in Hokkaido. It is a limited edition ”junmaishu” and is so popular that it sells out quickly.
    3-109 Nishiki, Kuriyama-cho, Yubari, Hokkaido
  • Ikeda City Grape, Wine Research Center

    The appearance is similar to an European medieval castle, thus the name ”Wine Castle”. French oak barrels and old vintage wines sleep quietly in the basement wine cellar. On the first floor, local products from Ikeda City such as Tokachi wine can be purchased in the shopping area. Grape vines are planted on the southern slopes, making it a tourist facility where you can learn about the Tokachi wine in detail.
    83-4 Kiyomi, Ikeda-cho, Nakagawa-gun, Hokkaido
  • Takasago Shuzo

    Takasago Shuzo, formerly known as Kohiyama Shuzo, has been brewing ”sake” in the Northern part of Hokkaido, Asahikawa for one century. The crisp dry ”Kokushimuso”, born in Meiji 50, became a huge hit and the name spread around the whole country. Currently about 20 of its signature labels are sold at general retail stores.
    17 Miyashitadori, Asahikawa, Hokkaido
  • Niseko Shuzo

    Established in Taisho 5. They give special attention to ”sake without added water”, ”water”, ”air” and ”environment”. The water comes from the Niseko Weiss Mountains runoff and ”sprouting spring water” from Mount Yotei. The cellar is located in a heavy snow area which is suitable for low temperature fermentation.
    47 Asahi, Kutchan-cho, Abuta-gun, Hokkaido
  • Chitose Winery

    Chitose Winery was established in 1988. Initially, they began making wine from haskap berry that grows wild in the Chitose area. But now, they also use Pinot Noir and Kellner grapes from contracted farms in Yoichi. Enjoy a factory tour and free tasting, and purchase your favorite wine at the store.
    1-7 Takadai, Chitose, Hokkaido
  • Kaneitanaka Shuzo/Tanaka Shuzo Co.Ltd., Kamekouzo

    Kaneitanaka Shuzo was established in 1899 near the Otaru canal. All their materials are locally sourced from Hokkaido. The ”daiginjo” sake ”Takaragawa” uses rice called ”Suisei (Comet)” from Niseko town, and won the gold medal at the National New Sake Appraisal Competition. Apart from making sake, they also make ”mirin”, vinegar and soy sauce using materials from Hokkaido.
    3-2-5 Ironai, Otaru, Hokkaido
  • Nihon Seishu Co. Ltd.

    Established in Meiji 5, originally named Shibata Shuzo, this was the first company in Sapporo to brew ”sake”. Their main products are local ”sake” from Sapporo, Hokkaido - ”Chitose Tsuru”, Yoichi Wine, and ”miso”. ”Chitose Tsuru” uses underground water from Toyohira River and uses only ”ginpu rice” farmed near Shintotsu River. ”Yoichi Wine” is made from grapes from Yoichi, made in Yoichi and deeply rooted in the local area where you can meet the people who are involved in its production.
    5-2 3-Jo Higashi, Chuo-ku, Sapporo
  • Kitano Homare Shuzo

    The name ”Kitano Homare (Northern Honor)” is based on the desire to have ”people, sake and brewery in the Northern land that can earn high praise”. They are highly popular for the devotion that they put into each drop of ”sake”.
    1-21-15 Okusawa, Otaru, Hokkaido
  • Hakodate Wine

    Hakodate Wine aims to make ”Japanese Wine” that has affinity for the Japanese palate. They have over 20 years of history in making the recently popular organic wine, and have a state of the art brewing facility to crush and separate raw grapes. ”Budokan Honten (Main Building, Wine House)” also has free tasting for over 10 different wines, and sells limited vintages that are only available for purchase at the winery.
  • Domaine Takahiko

    Domaine Takahiko is a plantation that was started to make wine in the Nobori area in Yoichi town, Hokkaido. There are about 9000 Pinot Noir trees which are managed using the Bio technique. There is also a small wine brewery modeled from a barn on the premises, and they aim to create natural wine that ”can only be made by a farmer”.
    1395 Noborimachi, Yoichi, Yoichi-gun, Hokkaido
  • Fukuyama Brewery Co., Ltd

    Established in Meiji 24. A well established manufacturer of seasonings. Tomoe’s ”miso ”and soy sauce uses natural underground water from Ishikari River, and other materials from Hokkaido such as seaweed from Hidaka, all of which are blended with exquisite balance.
    2-4-1 Inahocho, Higashi-ku, Sapporo, Hokkaido
  • Tsurunuma Winery

    Limited brew ”Tsurunuma” is a flagship wine of Hokkaido which is brewed from grapes harvested late in the season at their own farm, Tsurunuma Winery Farm. The wine has been acknowledged for its excellent quality at wine competitions. Quality control is maintained by hand picking the grapes and observing strict management guidelines at the brewery. It is the highest quality of wines with the fragrant aroma of different grape varieties, and a light, delicate touch to the palate.
    428-17 Osatsunai, Urausu-cho, Hokkaido
  • Furanoshi Budokaju Research Institute

    Furanoshi Budokaju Research Institute was established on April 1st, Showa 47 by Furano City in order to stimulate agriculture by cultivating grapes for winemaking. The climate and land of the Furano region is similar to the birthplace of wine - Northern Europe - making it ideal for grape cultivation. The combination of these conditions and excellent brewing technology gave birth to ”Furano Wine”.
    Shimizuyama, Furano, Hokkaido
  • Saito Sake Brewery

    Saito Sake Brewery began at the end of the Edo period when they made the ”shubo” or mother yeast using the family’s traditional secret recipe, selling it to all the breweries in the Tsugaru area. The water, the life of ”sake”, is spring water from Mount Iwaki of the Shirakami Mountain Range which is registered as a World Heritage Site. The spring water and quality rice from the Tsugaru plain are placed in the brewing houses which resonate with the sound of ”quena” or Andean flute. During the intense cold winter months, ”sake” is made by hand the old fashioned way, with a continued commitment to creating ”sake that is delicious and brings joy”.
    58 Komagoshimachi, Hirosaki, Aomori
  • Rokka Shuzo Co., Ltd. / Hanaomoi

    Rokka Shuzo sticks to traditional handmade sake, which carries the ”Joppari”spirit which means ”stubborn person” in the Tsugaru dialect. They continue to provide great tasting sake infused with the passion and skill of the brewmaster.
    217 Toyoda, Mukaitonose, Hirosaki, Aomori
  • Kikukoma Shuzo Co., Ltd/ Kikukoma

    Hirofumi Miura became the 7th generation owner of the hundred year old brewery ”Kikukoma”. At the young age of 29, he continues the traditional motto of making ”sake” that is ”unchanging”. One of the reasons for the pleasant flavor of ”Kikukoma” is the M2 yeast which yields a less acidic taste and great aroma.
    12 Kawaramachi, Gonohemachi, Sannohegun, Aomori
  • Hatomasamune Co., Ltd./Hatomasamune

    Founded in 1899, the name ”Hatomasamune” is derived from a pigeon which nested in the brewery’s warehouse during the early Showa period and was later enshrined as a guardian angel. Underground water of Oirase River that flows from Lake Towada is used. Adhering to the motto of ”making tasty and aromatic sake”, the skilled brewers make local ”sake” with great care, sticking to the old fashioned recipe.
    176-2 Inayoshi, Sanbongi, Towada, Aomori
  • Asamai Shuzo Co., Ltd.

    Only rice harvested from within a 5 kilometer perimeter and ”Biwako kansui” water that was used to grow the rice, which springs from within the property, is used to make the totally pure ”sake”. Holding true to the motto that ”sake is born from the fields”, the brewery nurtures the blessings of the Yokote Plains and the abundant water, to create the flagship label ”Amanoto”.
    388 Asamai Asamai Hiraka cho Yokote-City Akita

    “Kariho” is a result of collaboration of the master Toji with sophisticated skills, young ”kurabito” workers with new ideas and female ”kurabito” workers with delicate sensitivity. The distinctive taste of ”Kariho” is created by the traditional method of pressurizing sake in ”sakabune” which takes time and effort, thus rarely seen lately nationwide.
    275 Jinguji Jinguji Daisen-City Akita
  • Azakura Sake Brewery

    Located in a region with heavy snow, the entire brewery is at times completely buried under the snow. The brewery takes advantage of this freezing climate by incorporating the Akita-style preparation method, where ”sake” is slowly fermented at low temperatures over a long period. ”Sake” that is fermented in low temperature, stable due to the snow, becomes floral in fragrance and smooth in taste. It can be said that the ”sake” made here cleverly takes advantage of the climate of Akita.
    67-2 Nishino Oosawa Yokote-city Akita
  • Fukurokuju Brewery co., ltd

    ”Sake” brewery founded in 1688 during the Edo period, devoted to drawing out the ”umami” of rice, fulfilling the company policy of always creating ”sake” to make people happy. Fukurokujyu Brewery’s signature label “Ippakusuisei” was born this way, the name meaning “the best tasting sake made from water and white rice,”
    48 Shitamachi Gojoumemachi Minami-Akita Gun Akita
  • Akita Jozo co. ltd.

    Brewery founder Masatsune Hanaoka strived to spread the natural ”sake” yeast that was developed at the Akita brewery testing lab during the Taisho era. This unique Akita “long-term low-temperature rapid brewery” method has since then become the foundation to all their ”sake”. ”Sake”, fermented slowly for more than 25 days may be appreciated with its robust flavor that will amplify in your mouth when drunk.
    5-2 Noborimachi Narayama Akita-city Akita
  • Tatenokawa, Inc.

    Tatenokawa, Inc. is a ”sake” brewery in Sakata, blessed with an abundant supply of run off water from the snow on Chokai Mountain. They also grow their own rice so they can be aware of even the smallest changes in the rice, enabling them to create beautiful, high quality ”sake”. While their hallmark label is ”Tatenokawa”, they also design beautiful packaging to highlight the appeal of Japanese ”sake”.
    27 Aza Shimizuda, Yamadate, Sakata-Shi, Yamagata
  • Kamenoi Shuzo Corporation

    Kamenoi Shuzo has a brewery at the foot of Yamagata’s sacred mountain, Mt. Hagurosan. The brewery was founded in the early Meiji era when the chief brewer at the time, Toshiharu Imai, began creating their signature ”sake”. The brewery only creates ”sake” at ”ginjo” class or higher, with the rice milling rate of more than 50%. They are responsible for the famous ”Kudoki Jozu” and ”Bakuren”.
    1 Fukunouchi, Haguromachi Tono, Tsuruoka, Yamagata
  • Asahikawa Shuzo Co. Ltd.

    Asahikawa Shuzo Co. Ltd. started their business in Kahokucho, the granary district in Yamagata, during the Edo period. Using ”sake”-compatible rice developed by the local agricultural high school, combined with yeast created in-house, the brewery prides itself on using methods to bring out the flavor and aroma of rice. While known for the ”Asahikawa Beiju” and ”Yamabuki”labels, Asahikawa Shuzo continues to expand the range of ”sake” brewing by also creating mature or aged ”sake”.
    Otsu-93, Yachi, Kahokucho, Nishimurayamagun, Yamagata
  • Mitobe Sake Brewery Co., Ltd.

    Mitobe Sake Brewery is located in Tendo City, and grows their own”Yamadanishiki” and ”Dewasansan” brand rice using little or no pesticides to brew ”sake” using the best ingredients. They draw the underlaying water from Tachiya River for the mother water, and use a traditional process to make the ”sake” by hand. Their signature label is ”Yamagatamune”, known for its deep yet crisp taste.
    7 Haramachi, Tendō-shi, Yamagata
  • Yonetsuru Sake Brewery Co., Ltd.

    Yonetsuru Sake Brewery is a 300 year old ”sake” brewery located in Takahatamachi. They brew high quality ”sake” in the ”Mahoroba no Sato” area which has bountiful clear water and many fruit farms. Yonetsuru has a large fan base from all over Japan because of their unique methods, such as using their own brand of rice ”Kissui” which is suited for sake making. ”Kissui” is a rare brand of rice which Yonetsuru developed especially for their ”sake”, from locally produced rice, ”Kame no O”.
    1076 Niijuku, Takahata-machi, Yamagata
  • Naganuma Goumei Co., Ltd.

    ”Sake” is brewed in this historical brewery designated as a Registered Tangible Cultural Oroperty. ”Soumura” and ”Homarekozakura” labels are carefully hand squeezed using a traditional method called ”funeshibori” giving the ”sake” clear taste. Naganuma continues to explore ways to produce new and superb tasting ”sake”, such as using a new type of rice matched for ”sake”, ”Ushuhomare”, a type of rice developed by Takagi Brewery in Yamagata.
    1-1-Tokamachi, Nagaishi, Yamagata
  • Washinoo Co., Ltd.

    Washinoo Co., Ltd. was established in 1829. Since Mount Iwate is also called Ganju-san, meaning ”the mountain of eagle”, the sake made in the brewery located at the foothill of the mountain was named ”Washi no O” or ”The Tail of an Eagle”. The rich sake taste is created using traditional techniques and detailed care.
    158 Dai 22 chiwari, Oobuke, Hachimantaishi, Iwate
  • Suisen Shuzo Company

    Established in 1931, Suisen Shuzo Company is the only sake brewery in Rikuzentakata City and brew trademark brands ”Suisen” and ”Yukikko”. The brewery was greatly damaged by the Great East Japan earthquake, but the new factory was completed in August 2012. Their goal is ”to brew ”sake” that is mellow, rich and doesn’t become boring”. They continue to brew ”sake” while contributing to the local rebuilding efforts.
    136-1 Kunabatake, Ikawacho, Ofunato, Iwate
  • Tsukinowa Shuzo Limited

    Tsukinowa Shuzo Limited is a long-established ”sake” brewery, founded in 1886. Currently, they have a young team with an average age of 30 led by the 5th generation chief brewer, Yuko Yokozawa. They strive to expand brewing methods by using traditional methods while also challenging new ingredients like ”mochi” rice or Japanese millet.
    101 Mukaihata, Kosuiji, Shiwa, Shiwa District, Iwate
  • Kanenoi Shuzo

    Signature label ”Wataya”, a ”sake” with soft texture and deep taste, is produced using fresh water from Kozo Fudoudaki waterfall. Kanenoi seeks to brew ”sake” that can be enjoyed with meals by using ”Yamadanishiki” grown by contract farmers, or rice from outside the prefecture.
    1‐1Kawaguchi-machi Ura, Ichihasama, Kurihara-shi, Miyagi
  • Oonuma Shuzoten

    Founded in 1712. The motto is to produce ”sake” that ”makes you want to drink more, the more you drink”. Using well-polished rice and underground water of Zao Mountain, the ”sake” has a soft aroma, like that of freshly steamed rice.
    Machi 56-1 Murata, Shibata-gun, Miyagi
  • Yamawa Shuzoten Co., Ltd,.

    Locally grown ”Kura no Hana” rice is used as the main ingredient together with ground water from Funagata Mountains which is made suitable for ”sake” brewing by applying a unique technique. Brewed using one-hundred years of skills carried on by the brewery, the result is a a simple and pure ”sake”.
    109-1 Minamimachi, Kami, Kami-gun, Miyagi
  • Ichinokura Co., Ltd.

    Coexistence with nature, passing on tradition, customer satisfaction, regional development - these are what Ichinokura takes to heart when making ”sake”. Social contribution is an important activity along with brewing ”sake” by hand. The sparkling ”sake” ”Suzune”, which is as smooth as champagne, was used at the toast of the Japan Academy Awards.
    Okeyaki 14 Matsuyamasengoku, Osaki-shi, Miyagi
  • Miyaizumimeijo Co., Ltd.

    Miyaizumimeijo Co., Ltd. makes trademark labels ”Miyaizumi” and ”Sharaku” in Toei-cho, the castle town of Aizu Castle. Using spring water and rice from Aizu, they continue to make ”sake” that is a local favorite. They strive to improve the quality of ”sake” each year.
    8-7 Toei-cho, Aizuwakamatsu, Fukushima
  • Yumegokoro Sake Brewing Co., Ltd.

    By using naturally rich underground water from Mount Ide, the brewery makes Fukushima brand yeast, ”Utsukushima Dream Yeast”. Flagship brands ”Naraman” and ”Yumegokoro”are made with the special yeast together with locally produced ”Gohyakumangoku rice”. They aim to create rich tasting sake which can only be made locally.
    2932 Kitamachi, Kitakata, Fukushima
  • Shosaku Takahashi Sake Brewery Store

    The trademark label ”Aizu Musume” is created using the ”dosan doho” method in the depths of the Aizu snow. In their pursuit to create better ” sake”, pesticide and chemical free, home grown rice is used by the Aizu brew master to create rich, flavorful ”sake”.
    755 Higashi, Ichinoseki, Mondenmachi, Aizuwakamatsu, Fukushima
  • Joint Venture Company Kawamura Shuzoten

    Established in 1922. They succeed traditional Nanbu ”sake” brewing techniques which have been handed down for generations at Ishidoriyacho in Hanamaki city, a town known as the homeground for Nanbu style ”sake” brewing. Their flagship brands are ”Nanbuzeki” and ”Yoemon”, named after the founder. They try to remain in close synchronicity with local nature by using home grown rice, etc.
    12-132 Isidoriyacho, Hanamaki, Iwate
  • Genba Honten Co., Ltd.

    Genba Honten was founded in 1823, and has been brewing sake for about 190 years. Located in Tamura, an area known for its abundant rice production, local rice and underground water from the Abukuma Mountains is used to make their signature label ”Abukuma”. Also acting as the master brewer, the owner himself does the ”shikomi” or preparation, creating ”sake” that they hope will be adored for years to come.
    41 Kitamachi Tori, Funehiki, Funehikimachi, Tamura, Fukushima
  • Izumibashi Sake Brewery Co., Ltd.

    The brewery blends blessings of the local environment using quality ”sake” rice produced in Ebina to create their trademark labels which include ”Izumibashi” and ”Tonbo Label Series”.
    5-5-1 Shimoimaizumi, Ebina-shi, Kanagawa
  • Kumazawa Brewing Company

    A brewery producing sake for 140 years in the Shonan area, their trademark label ”Tensei” and ” Shoko” cannot be produced in large amounts but are made with extra care. There is a restaurant on the premise which is made from a renovated ”sakagura”, where guests can savor food that pair well with ”sake”.
    7-10-7 Kagawa, Chigasaki-shi, Kanagawa Prefecture
  • Kubota Shuzou

    Surrounded by abundant nature, they use fresh spring water from Tanzawa Mountain Range to produce a well-balanced ”sake” that pairs well with food. The exquisite tasting premium sake, ”Sagaminada” is created using the ”muroka-binkakoi” method where ”newly born sake” is bottled.
    702 Negoya, Midori-ku, Sagamihara-shi, Kanagawa Prefecture
  • Oya Takashi Shuzou

    This brewery has been making ”sake” since 1830. The ”sake” is matured for one to three years to bring out the ”umami” flavor. Their trademark label ”Shoryuhorai” is at its best when served warm.
    521 Aikawa-machi, Aiko-gun, Kanagawa Prefecture
  • Gyokusendo Shuzo Co., Ltd.

    ”Minogiku”- mellow ”sake” made from clear soft water
    800-3 Takada, Yoro-cho, Yoro-gun, Gifu Prefecture
  • Shiraki Tsunesuke Co. Ltd.

    ”Daruma Masamune”- matured ”sake” carries the appeal of ”ko-shu.”
    61 Kadoyakado, Gifu-shi, Gifu Prefecture
  • Michizakura Brewery Co., Ltd.

    The blessings of nature are poured into each bottle of ”sake” in the form of clear water from the Tsukechi River which flows through the primeval forest.
    25 Tase, Nakatsugawa-shi, Gifu Prefecture
  • Nakashima Sake Brewing Co., Ltd.

    Produces trademark sake of ”Mizuho-no-kuni” - ”Shiroku” and ”Kozaemon”
    7181-1 Toki-cho, Mizunami-shi, Gifu
  • Tamura Shuzo-jo

    The well located on the property surrounded by ”keyaki” (Zelkova) trees is indeed a ”spring of happiness”. The source of the rich and plentiful spring water is in Tama Okuchichibu, and is perfectly suited for creating the trademark ”Kasen” brand. Historical handcrafting methods of master brewer Nambu has been carried on by local young brewers at this brewery.
    626 Fussa, Fussa,Tokyo 197-0011
  • Ogasawara Rum & Liquor Ltd.

    Rum was made from the old days by the western settlers in the Ogasawara Islands. After the islands were returned to mainland Japan, rum production resumed and began selling in 1992. Ogasawara climate is suited for growing sugarcane, a key ingredient, and you can almost feel the tropical atmosphere in the strong flavor of this local liquor.
    Hyogidaira Hahajima, Ogasawara, Tokyo
  • Limited partnership company: Urazato Syuzo,

    The brewery is located at the foot of a sacred mountain; Mount Tsukuba. Using Ogawa yeast, they create ”Kiri Tsukuba”with care. ”Daiginjou 3 year Koshu, Chikara” is a matured ”sake” which has been aged for 3 years in freezing temperatures, and is famous for the soft but deep flavor.
    982 Yoshinuma, Tsukuba-shi, Ibaraki Prefecture
  • Buyu, Ltd.

    Using spring water from the Kinugawa River, ”Buyu” is made by aging ”sake” to create a pleasant and deep flavor. While passing on the techniques of the ”Echigo Toji” style of making ”sake”, they also began making a local ”sake” called ”Yuki Toji ” in Heisei 8 (1996).
    144 Yuki, Yuki-shi, Ibaraki Prefecture
  • Raifuko Shuzo Ltd.

    This brewery has been in operation for 300 years since Kyoho 1; 1716. ”Raifuku” is a famous ”sake” created using yeast from flowers. They also use rice specifically for making ”sake” called ”Hitachi Nishiki”, and polish it to 8% of the original grain, to create a new style of ”sake”.
    1626, Murata, Chikusei-shi, Ibaraki Prefecture
  • Wakakoma Shuzou

    Founded in 1860, still continuing ”sake” production in its original location in Oyama-city. Produces trademark labels ”Wakakoma” (with a drawing of a young horse ”wakakoma” on the label) and ”Kanetamaru”. The ”sake” is produced using a traditional method in an old ”kura” warehouse, a building registered as a Tangible Cultural Property.
    169-1 Ooaza Kogusuri, Oyama-shi, Tochigi Prefecture
  • Matsui Shuzouten

    Premium label ”Matsuno-kotobuki” is made from very soft water, which springs from the mountains backing the brewery. The masterful ”sake” brewing techniques of the ”Shimotsuke” brew masters drives the food culture of Tochigi Prefecture.
    3683 Funyu, Shioya-machi, Shioya-gun, Tochigi Prefecture
  • Kobayashi Shuzou

    Produces renowned label of Tochigi ”Houou Biden” and ”Bidenzuru”both which boast a rich aroma. Not only ”sake” but ”sake”-based fruit liqueur is also very popular.
    743-1 Oaza Soshima, Oyama-shi, Tochigi Prefecture
  • Ishikawa Shuzo Ltd.,

    Ishikawa Shuzo was Created in 1863. Signature labels ”Tamajiman” and local beer ”Tama no Megumi” are made using rice polished to the maximum of 35%, and groundwater from Chichibutama as preparation water. There is a pair of 400 plus year old ”keyaki” (Zelkova) trees at the center of the property, and the ”sake” is made in a dirt cellar of more than 100 years.
    1 Kumagawa, Fussa-shi, Tokyo
  • Ozawa Shuzo Co.,Ltd.,

    Located in Okutama, it has continued to make ”sake” since the Edo period of Genroku. The area is famous for its water, and the signature label ”Sawanoi” is named after the location. The brewery continues to challenge new ideas while maintaining the traditional ”namamoto zukuri” technique using wooden barrels.
    2-770 Sawai Oume-shi, Tokyo
  • Nozaki Shuzo Ltd.,

    Located at the foot of the Tokura Shiroyama mountain in Akiruno city, traditional methods are used to create artisanal ”sake” from clear subterranean river water from Shiroyama. The signature label ”Kisho” is an artisanal sake that is pasteurized after bottling, and slowly aged at a low temperature. It is mainly sold at local restaurants and liquor stores in Akiruno city.
    63 Tokura, Akiruno, Tokyo
  • Yao Honten

    Chichibu region has the optimal temperature difference between hot and cold weather, and ”Chichibunishiki” is produced by a master sake brewer ”Toji”, who is also recognized as ”Modern Master of Traditional Crafts”.
    1432 Aza Kubonoiri, Bessho, Chichibu-shi, Saitama Prefecture
  • Shimizu Shuzou

    200 years of ”sake” making in the rural area of Saitama. Homemade yeast and delicate handwork produces the renowned sake ”Kikkou Hanabishi” popular for its balanced taste.
    1006 Tomuro, Kazo-shi, Saitama Prefecture
  • Izutsu Wine Co., Ltd.

    Won a gold medal at an international contest with wine made from local merlot grapes grown in Nagano. Produces high-quality wine certified by ”Nagano Appellation Control”.
    1298-187 Soga Kikyogahara, Shiojiri-shi, Nagano Prefecture
  • Tomono Shuzo Company

    Produces premium ”sake”, ”Sawa-no-hana” fostered by the natural surroundings of Shinshu-saku area.
    123 Nozawa, Saku-shi, Nagano Prefecture
  • Sakunohana Brewery

    Well-renowned sake made from the combination of rice, water and people, ”Sakunohana” is deeply rooted in Shinshu.
    620 Shimogoe, Saku-shi, Nagano Prefecture
  • Villa d’Est Gardenfarm and Winery

    A winery opened by essayist and artist Toyoo Tamamura. Guests enjoy great food, wine, and views of the vineyard from the adjacent café.
    6027 Kanou, Tomi-shi, Nagano Prefecture
  • Obuse Winery

    100% of the grapes for the wine are produced on the company vineyard. The flavor is a good pairing with Japanese cuisine, and quality control is strictly managed. Nakata was pleasantly surprised with the high quality of the grape juice produced at this winery.
    571 Oaza Oshiha, Obuse-machi, Kamitakai-gun, Nagano Prefecture
  • AOKISHUZO The Sake Brewery Co., Ltd.

    Established in 1717, Aokishuzo has been brewing sake in the snowy area of Shiozawa, Uonuma region for 300 years. Master brewer Echigo pours his artisanship into the trademark labels ”Kakurei” and ”Bokushi”. The combination of nature and master craftsmanship create the clear rich taste of their ”sake”.
    1214 Shiozawa, Minamiuonuma City, Niigata Prefecture
  • Asahi-Shuzo Sake Brewing Co., Ltd.

    Using ”takaramizu”, water from the spring of nearby Asahi Shrine, Asahi-shuzo produces flagship brand ”Kubota”. They value the harmony between nature and local environment, and also actively cultivate new talent.
    880-1 Asahi, Nagaoka-shi, Niigata
  • Hokusetsu SHUZOU co., Ltd.

    The brewery was established in the 5th year of Meiji Era and takes advantage of the rich Sado environment to the fullest. For instance, the locally grown Yamada-Nishiki, the best rice for ”sake”, is polished to 35% then fermented slowly at a low temperature to create ”Daiginjo YK35”.
    2377-2 Tokuwa, Sado-shi, Niigata
  • Midorikawa Shuzo

    Uonuma-shi has some of the heaviest snowfall in Japan. Clear fragrant ”sake” ”Midorikawa” is made with soft underground water pumped up from 50m and uses a strictly controlled, low temperature brewing method.
    4015-1 Aoshima, Uonuma-shi, Niigata Prefecture
  • Minokawa Shuzo

    Minokawa continues to bring out the ”umami” or deep flavor of the ingredients in their ”sake” brewing, such as ”Koshi-no-Omachi” made with Omachi rice and ”Arasawadake” matured by snow storage in ”yukimuro”.
    13-31 Miyahara 2-chome, Nagaoka-shi, Niigata Prefecture
  • Iwanohara Vineyard Co., Ltd.

    This vineyard in Niigata was started 120 years ago. Through selective grape breeding, they continue to produce fragrant wine well suited for the Japanese palate. Snow storage, a method often used in Niigata, is used for maturing their wine.
    1223 Kitakata, Joetsu City, Niigata
  • Asama-shuzo Brewery

    ”Daiginjo” made from natural spring water of Okujoshu, Yamada-nishiki rice from Hyogo and the extreme winter cold of the area.
    30-8 Oaza Naganohara, Naganohara-machi, Agatsuma-gun, Gunma Prefecture
  • Nagai Sake Inc.

    Bubbly ”sake” named ”MIZUBASHO PURE” is fermented for a second time in the bottle, like champagne.
    713 Monzen, Kawaba, Tone-gun, Gunma Prefecture
  • Yanagisawa Shuzo

    ”Joshuichi-Katsuragawa” is a sweet type of ”sake” made by ”Mochigome-densho-jikomi” method, creating ”sake” that has great affinity with Joshu people’s palate.
    104-2, Fukazu, Kasukawa-machi, Maebashi-shi, Gunma Prefecture.
  • Shimaoka Shuzo

    ”Sake” is made from locally grown ”Wakamizu” rice and spring water from the Akagi Mountain Range. It is brewed in the traditional ”Kimoto type yamahai” method.
    375-5 Yura-cho, Ota-shi, Gunma Prefecture
  • Ryujin Shuzo Co., Ltd.

    Well known sake for its clear taste, ”Oze-no-Yukidoke” is made with water from Ryujin’s Well.
    7-13 Nishihon-cho, Tatebayashi-shi, Gunma Prefecture
  • Kanzawagawa Shuzojou Co., Ltd.

    Signature label ”Masayuki” is created using water from the upper stream of River Kanzawa, a ”sake” with rich aroma.
    181 Yui, Shimizu-ku, Shizuoka-shi, Shizuoka Prefecture
  • Isojiman Premium-Sake Brewing Co., Ltd.

    Produces ”Isojiman” that was used for the toast at the Lake Toya-ko Summit.
    307 Iwashi-ga-shima, Yaizu-shi, Shizuoka Prefecture
  • Aojiima Shuzou Kabushikigaisha

    Signature label ”Kikuyoi”, produced from the water from Oigawa River and polished rice.
    246 Kamiaojima, Fujieda-shi, Shizuoka Prefecture
  • Sugii Shuzou Kabushikigaisha

    Produces high quality ”sake” using ”yanahai”and ”kimoto” fermentation method.
    4-6-4 Koishigawa-cho, Fujieda-shi, Shizuoka Prefecture
  • Hatsukame Shuzou Kabushikigaisha

    Produces ”sake” using subterranean water from South Japan Alps
    744 Okabe, Okabe-cho, Fujieda-shi, Shizuoka Prefecture
  • Tokun Sake Brewery Company Co., Ltd.

    Located by the Tone River, the brewery has passed on ”sake” production from generation to generation, and produces the signature label of Sawara, ”Daiginjyo Kano”.
    627 Sawarai, Katori-shi, Chiba Prefecture
  • Iwase Syuzo Corporation

    ”Iwanoi” is produced using the ”yamahai” fermentation method. Also active in the production of matured ”sake”.
    1916 Kubo, Onjuku-machi, Isumi-gun, Chiba Prefecture
  • Kidoizumi Shuzo

    Pursuing ”sake” production without the use of additives and extended maturation, the brewery produces ”sake” with strong ”umami” taste using a unique fermentation method called ”high temperature yamahai moto jikomi”.
    7635-1 Ohara, Isumi-shi, Chiba Prefecture
  • Inahanasyuzou Corporation

    An ancient ”sake” brewery established in the late Edo-period, produces ”Daiginjou Kinryu Inahana” which is a local favorite.
    5841, Torami, Ichinomiya-machi, Chosei-gun, Chiba Prefecture
  • Terada Honke

    Treasuring the bounties of fermentation, uses only chemical free rice and pursues natural ways of brewing ”sake”.
    1964 Kanzakihonjuku, Kanzaki-cho, Katori-gun, Chiba Prefecture
  • Rice wine of Yamanashi ”YorozuYa JouzouTen ShunNouTen”

    Uses hard water that flows from the South Japan Alps. The signature label ”ShunNouTen” was named after the poem by the famous poet Akiko Yosano, who described this place in her poem.
    1201-1 Aoyagi-cho, Fujikawa-cho, Minamikoma-gun, Yamanashi Prefecture
  • Using the blessings of nature ”Tanizakura Shuzo”

    ”Tanizakura”which uses subterranean water of Yatsugatake mountains is famous. A brewery with a history of more than 160 years.
    2037 Yato, Oizumi-cho, Hokuto-shi, Yamanashi Prefecture
  • Kokken Brewery Co.,Ltd.

    Signature labels ”Kokken” and ”Tefu”are made using quality water from the snowy Aizu region. Committed to honest ”sake” production, they make ”sake”with a rich aroma and deep flavor. Brewmaster Yoshihiro Sato and his young apprentices continue to challenge themselves to expanding the world of sake brewing.
    4037 Kamimachiko, Tajima, Minamiaizumachi, Minamiaizu, Fukushima
  • Matsuura Sake Brewery

    Creating ”Shishi no Sato (Village of Lion)” for 240 years in the Yamanaka Onsen area
    〒922-0122 2-chome Yunohonmachi, Yamanakaonsen, Kaga, Ishikawa
  • Kikuhime Co., Ltd.

    Creating ”Kaga no Kikuhime” with fresh water from the Hakusan mountains and Yamadanishiki rice crystals
    8-banchi, Tsurugishinmachi, Hakusan-shi, Ishikawa
  • Kazuma Shuzo Sake Brewery

    Chikuhais created using rice milled entirely on-site, and allowing the natural ingredients of Noto to mature
    〒927-0433 He-36, Ushitsu, Noto, Hosu District, Ishikawa
  • SoGen Sake Brewery Co., Ltd.

    Protecting the techniques and traditions of the sake brew master in its point of origin
    927-1225 24-22 Horyumachi Sogen, Suzu, Ishikawa Prefecture
  • Unlimited Partnership Nakajima Shuzo

    Creating the famous ”Suehiro” and the naturally pink yeast derived ”Hana Oboro”
    928-0073 Inarimachi-8 Fugeshimachi, Wajima, Ishikawa Prefecture
  • Hakutou Syuzou

    Creating the famous ”Okunoto no Shirakiku”, connecting people with sake brewing
    928-0073 Kamimachi-24 Fugeshimachi, Wajima, Ishikawa Prefecture