Japanese Alcoholic Beverages

Embarking on a Magnificent Journey with Japanese Alcoholic Beverages

In recent years, the appeal of Japanese alcoholic beverages, including sake, has been internationally recognized, and many people have developed an interest in Japanese alcoholic products.
We go beyond just exporting sake, offering suggestions for food pairings tailored to the preferences of the destination country and sharing the depth and allure of Japanese alcoholic beverages with the world.

Northern Japan

Kunimare Sake Brewery（Mashike District, Hokkaido）

A sake brewery located in the town of Mashike in Hokkaido, the northernmost part of Japan, established in the 15th year of the Meiji era. They craft "Kunimare", a sake known for its sharpness and smooth, gentle flavor, using the pristine soft water sourced from the nearby Mt. Shokanbetsu.

Kunimare Daiginjo

A fragrant and high-quality sake brewed using underground water from the melting snow of the Shokanbetsu Mountain Range in extreme cold Hokkaido and Yamadanishiki rice.

Kunimare Hokkai Onikoroshi

Crisp and aromatic, this extra-dry sake pairs perfectly with flavorful dishes.

Kunimare Jyosen

Dry version of Kunimare, this pairs excellently with light and refreshing dishes.

Matsumidori Brewery（Hirosaki City, Aomori Prefecture）

A dedicated sake brewery that remains true to its roots, utilizing the time-honored techniques of yeast starter production, sourced from the pristine waters of Mt. Iwaki, located in the Shirakami Mountains, and high-quality rice nurtured in the Tsugaru Plain.
They hold a creed of crafting 'delicious to drink, and to be appreciated' sake, pouring both skill and heart into their brew during the harsh winter months, and steadfastly preserving the traditional handcrafted approach.

Rokkon Sapphire

A slightly dry pure rice sake, characteristic of the "Hanaomoi" brand, is a harmonious blend of well-rounded umami with a refined acidity, creating a balanced and elegant taste profile.

Rokkon Junmai Ginjo Senken

A cloudy sake crafted with the exquisite Akita Sake Komachi rice variety, known for its vibrant and elegant aroma, clean sweetness, moderate umami, and brisk acidity.
Its silky-smooth texture offers a delightful drinking experience.

Rokkon Junmai Ginjo Gineboshi

A pure rice ginjo sake with a smooth texture, blending the luscious fragrance of the newly developed Gin-Eboshi rice variety from Aomori Prefecture with the gentle sweetness and acidity of clear rice, resulting in a harmonious and elegant flavor profile.

Yonetsuru Sake Brewery（Higashiokitama District, Yamagata Prefecture）

A sake brewery with a rich history dating back to around 1700, appointed as the official sake supplier to the Uesugi Clan of Yonezawa.
Since 1983, they have been actively involved in sake rice cultivation, working closely with local farmers after founding the Takahata Town Sake Rice Research Association. Their commitment to sake production has also contributed significantly to the development of the region.

Yonetsuru Daiginjo Kyosho

A remarkable sake brewed by skilled artisans who spare no effort in every step, from milling their own Hyogo Prefecture-grown Yamadanishiki rice to overseeing the entire process from washing to storage.
This sake embodies a clean, flawless purity and a harmonious, robust flavor profile without any off-notes.

Yonetsuru Extra Dry Junmai

Yonetsuru’s prized dry pure rice sake.
With an extended fermentation period compared to the norm, this dry sake exhibits a sharp, crisp taste, while a well-balanced 'umami' asserts itself just right, making it a great match for a wide range of dishes.

Yonetsuru Junmai Pink Kappa

A vivid pink pure rice sake created using yeast known for its characteristic of accumulating red pigment inside, known as red yeast.

Touhoku Meijyo Brewery（Sakata City, Yamagata Prefecture）

Established in 1893, this sake brewery's flagship product is the "Hatsumago", made using the traditional method of fully relying on naturally occurring lactic acid bacteria in the air, known as "kimoto" brewing. This technique requires expertise and know-how and results in a sake with a rich flavor and a clean finish, showcasing the depth of its traditional craftsmanship.

Hatsumago Yukimegami Junmai Daiginjo

A pure rice Daiginjo sake with a graceful aroma of sensuous refinement, a silky-smooth texture that glides across the palate, and a remarkable depth of exquisite flavor.

Hatsumago Makiri

Utilizing a unique fermentation technique, this pure rice sake achieves a deep and sharp yet refreshingly dry flavor profile.
It pairs exceptionally well with sushi and sashimi.

Hatsumago Honjozo Denshoukimoto

An exceptional sake produced using the traditional method of Kimoto brewing, known for its rich and full-bodied flavor.
When heated, its deliciousness becomes even more pronounced, making it truly outstanding.

Kotobukitoraya Brewery（Yamagata City, Yamagata Prefecture）

A sake brewery with a history dating back approximately 300 years, founded during the Edo period. They use their own well water and the natural soft water from the Zao Mountain Range, including Zao Mountain melted snowwater.
Notably, they are known for their terroir-based brewing in locations such as Yamadera (featured in Studio Ghibli's "Only Yesterday") and the Koubakura Village, known for its safflower culture, both of which are designated as Japan Heritage sites.

Kajo Sanbyaku Junmai Daiginjo

A pure rice Daiginjo sake with the distinctive traits of being an 'unfiltered, tank-pressed' sake, which means nothing is added or altered after squeezing.
It is characterized by its robust richness, abundant 'umami', and gentle Ginjo aroma.

Kajo Sanbyaku Honjozo

An exceptional sake, awarded the Special Jury Prize in the Agricultural Processing Division at the "Nippon no Takara (Treasures of Japan) JAPAN Competition".
This unfiltered, tank-pressed sake is characterized by the rich flavor and 'umami' of the koji, along with a slightly effervescent quality that leaves a punchy and memorable impression on the palate.

Kotobuki Tora Dry Honjozo

Characterized by a distinct transparency and a rich depth of flavor, it pairs exceptionally well with various snacks and appetizers.

Eastern Japan

Sansyouraku Brewery（Nanto City, Toyama Prefecture）

Founded in 1880 in Gokayama, nestled in the southwestern part of Toyama Prefecture, surrounded by peaks extending from Mount Hakusan and dotted with five valleys.
The sake produced by this brewery is characterized by its rich, dry taste, with a clean and refreshing finish that can stand up to strongly flavored dishes.

Sansyouraku Daiginjo

Sake crafted during the coldest month of January in Mt. Gokayama. This Daiginjo sake is distinguished by its refined, subtle aroma and rich flavor, making it ideal for savoring on its own, allowing one to fully appreciate its quality.

Sansyouraku Junmai Daiginjo

A pure rice Daiginjo sake brewed using the yamahai method with "Omachimai" rice, which was introduced as a product in 2020. It features the rich 'umami' unique to "Omachimai" rice and is highly recommended as a sake to enjoy with meals.

Sansyouraku Yamahai Junmai

This Yamahai Junmai sake is best enjoyed warm rather than at room temperature. It is carefully aged at the brewery, and it boasts a thick, smooth texture, matured aroma, and a full-bodied 'umami', making it a distinctive and delightful choice.

Yachiya Brewery（Kanazawa City, Ishikawa Prefecture）

This sake brewery, located in the castle town of Kanazawa City, has its origins in serving Maeda Toshiie, the lord of the province, and producing sake exclusively for him during 1583.
They consider sake-making to begin with rice cultivation and prioritize the flavor of sake rice, mainly using sake rice cultivated through contracts with ten farmers within the jurisdiction of the JA Kanazawa City Mitani branch. This approach results in a sake known for its emphasis on the richness of sake rice flavor.

Kagatsuru Junmai

This sake, with a mild and gentle flavor that highlights the richness of sake rice, is especially delicious when served warm.

Kagatsuru Umeshu

A sweet plum wine with the refreshing aroma and acidity of plums that harmonize with the richness of sake.
This plum wine contains pieces of fruit and can be enjoyed on the rocks or as a base for cocktails, making it a delightful choice.

Kagatsuru Black tea liqueur

A tea liqueur infused with Kaga red tea leaves, which are fermented, and then steeped in Kaga Tsuru Junmai Sake, resulting in a gentle tea aroma and a rounded sake flavor.
The refreshing sweetness melds seamlessly, making it particularly delightful when mixed with milk or enjoyed hot.

Senjo Brewery（Ina City, Nagano Prefecture）

Established in 1866, this brewery believes in adapting its products to the taste and lifestyle of modern consumers. They offer a wide range of fermented rice-based products, including sake, sweet sake, rice malt, shochu and sake kasu.
They source their brewing water from the underground meltwater of the Southern Alps, drawn from within their own premises.

Senjo Junmai Daiginjo Prototype

A sake that capitalizes on the characteristics of the sake rice "Hitogokochi", striving for a clear and transparent sweetness. Its soft and mellow sweetness is free of any harshness, leaving an unforgettable impression once tasted.
A Junmai Daiginjo that truly stands out.

Senjo Junmai Ginjo Kinmonnishiki

A pure rice ginjo sake crafted using Nagano Prefecture's "Kanamon-nishiki" rice. It features a harmonious blend of the rich aroma produced by Ginjo yeast and the elegant 'umami' and lightness characteristic of "Kanamon-nishiki" rice.

Senjo Takatou Sherry Barrel Rice Shochu

A rice shochu aged in sherry casks, where you can subtly detect the aroma of the sherry cask and the smoothness imparted by barrel aging.
It boasts an amber hue and, with the addition of a mellow, vanilla-like barrel aroma, offering a unique character reminiscent of whiskey

Kitsukura Brewery（Saku City, Nagano Prefecture）

Established in 1696 during the Heian period, the brewery takes its name "Kitsukura" from the meaning derived from the Tachibana family name, which is associated with the Tachibana orange. Located in a region with a high rate of sunny days and often experiencing extremely cold temperatures, dropping below minus 10 degrees Celsius during the harsh winter, this cold climate provides an ideal environment for sake production.
With a deep reverence for both people and nature, and a commitment to preserving history, Kitsukura Shuzo is dedicated to crafting genuine flavors through meticulous and sincere sake-making.

Tachibana Taruzake Premium

The world's first premium barrel-aged sake, expertly infused with the auspicious fragrance of Yoshino cedar barrels, enhancing the characteristics of a pure rice daiginjo sake.
This unique creation harmoniously combines a gentle mouthfeel, subtle sweetness, the 'umami' of rice, the fragrance derived from Daiginjo brewing, and the woody aroma of cedar, presenting a new type of pure rice daiginjo sake.

Happosei Junmaishu Tamayura

Tamayura, a sparkling junmai sake, is a new style of Japanese sake that undergoes secondary fermentation in the bottle. With an alcohol content of 8%, its gentle on the palate and offers a pleasantly sweet, tart and refreshing flavor profile with a hint of excitement.

Toge Soba Shochu 35%

An authentic soba-jochu that stands out with its rich and mellow flavor, aged for over 3 years in earthenware pots after being made using 100% buckwheat, except for the rice koji, and utilizing yellow koji and Ginjo yeast specifically designed for sake production.

Naito Brewery（Inazawa City, Aichi Prefecture）

A sake brewery with a legacy dating back to its founding in 1826, seamlessly blending traditional expertise with modern techniques to craft a new chapter in its history.
The brewing process utilizes the subterranean waters of the Kiso Sansen, a source known for its soft water with just the right mineral content. This imparts a smooth mouthfeel and a depth of flavor that defines its unique sake quality.

Kiso-sansen Buryo-togen Junmai Daiginjo

This Junmai Daiginjo sake is named after the legend of 'Senkyo', which describes a beautiful land where peach blossoms bloom abundantly.
It features the king of sake rice 'Yamada Nishiki', brewed with pure underground water from the Kiso River, resulting in a smooth and mellow taste complemented by a fruity aroma.

Kiso-sansen Nijino-shirabe

Crafted using only highly polished sake rice from Aichi Prefecture, this pure rice Ginjo sake is brewed at low temperatures, allowing for a slow and meticulous fermentation process.
It is characterized by its rich aroma and a subtly sweet, fruity taste.

Sleeping Black Cat–Long term aging Barley Shochu

An authentic barley shochu aged for over 3 years in oak barrels. It boasts a vibrant, sweet aroma reminiscent of whiskey and a profound, rich flavor.
It is particularly recommended to enjoy on the rocks.

Lumiere Winery（Fuefuki City, Yamanashi Prefecture）

Founded in 1885, this winery adheres to the belief that to make genuine wine, one must cultivate genuine grapes. They focus on quality and sustainable farming practices, including vineyard development, grape cultivation, and the introduction of European varieties, all while challenging themselves to innovate in winemaking.

Château Lumière Red

An exceptional red wine that is carefully aged for 15 months in Otaru after being crafted from select European grape varieties. It boasts a powerful and complex flavor profile, with aromas of ripe blackcurrant and blackberry, nuanced with hints of vanilla, cocoa, and spices.
It is characterized by its rich tannins and well-integrated acidity.

Château Lumière White

A white wine with a well-balanced, gentle acidity and a smooth harmony of fruitiness.
It offers a rich, fruity aroma reminiscent of ripe apples, with subtle hints of oak nuances.

Lumiere Sparkling Koshu

An exceptional sparkling wine made from Koshu grapes grown in the Lumière region and undergoing secondary fermentation in the bottle.
It offers a natural and abundant effervescence, with fine bubbles and a refreshing aroma reminiscent of Japanese citrus.

Western Japan

Kitagawahonke Brewery（Kyoto City, Kyoto Prefecture）

Founded in 1657 in Fushimi, Kyoto, this sake brewery has been passing down its traditional techniques and commitment to quality ingredients for over 360 years. While embracing the rich water of Fushimi and the culinary culture of Kyoto, they also actively incorporate modern facilities and the latest technology.
Their goal is to blend modern technology with traditional craftsmanship to offer valuable sake.

Tomio Daiginjo Junmai Ginrei

A pure rice Daiginjo sake known for its rich aroma, full-bodied flavor, and gentle, clean mouthfeel.

Tomio Junmai Ginjo All Kyoto Made

An exceptional sake that places a strong emphasis on Kyoto's local ingredients.
It uses "Gohyakumangoku" and "Kyoto no Kagayaki" rice, both sourced from Kyoto Prefecture, while the yeast strain used is Kyoto's "Kyo no Koto" yeast. The water used for brewing comes from Fushimi, Kyoto's natural spring water. This sake truly embodies the essence of Kyoto.

Hannari Kyo Umeshu

A genuine rice shochu aged for two years, this product is a plum liqueur made by soaking fully ripe Nanko plums from Wakayama Prefecture in a base of rice shochu.
It is a type of plum wine that is not overly sweet and is recommended to be enjoyed on the rocks, diluted with water, or with hot water as a versatile accompaniment to meals.

Umenoyado Brewery（Katsuragi City, Nara Prefecture）

Founded in Nara Prefecture, the land of the Manyoshu where it is said that sake was first brewed, this brewery was deeply moved by the scenery of a nightingale perched on a plum tree in the founder's ancestral home.
This inspiration led to the name of the brewery, "Umenoyado", which translates to "Plum Inn".

Umenoyado Junmai Daiginjo

A pure rice Daiginjo sake with a transparent and vibrant sweetness, accompanied by a pleasant spiciness that envelops the palate. It offers a refined and rich flavor profile, with a fine-grained, clean finish devoid of any impurity.

Umenoyado Aragoshi Umeshu

By meticulously peeling and pureeing white peaches, followed by a thorough straining, they blend the fruit with sake to achieve a luscious texture reminiscent of peach juice.
It offers a fruitiness akin to enjoying a peach dessert, with a refreshing aftertaste and elegant finish as its hallmark.

Umenoyado Yuzushu

A dessert plum wine that delivers the delightful combination of sweet and sour plum aroma, a velvety texture, and a rich flavor.
It is made using locally sourced plums from A dessert plum wine that delivers the delightful combination of sweet and sour plum aroma, a velvety texture, and a rich flavor. It is made using locally sourced plums from Nishiyoshino region of Nara Prefecture.

Umegae Brewery（Sasebo City, Nagasaki Prefecture）

A historic sake brewery situated in the nature-rich surroundings of Sasebo City, Nagasaki Prefecture, enveloped by picturesque countryside.
Housed in a 230-year-old building that is designated as a national important cultural property, it benefits from the mild climate and pristine spring water sourced from a 300 meter (980 feet) deep underground well.

Umegae Gin

A gin that uses juniper berries, typical of gin, and all other ingredients are sourced from Nagasaki Prefecture. The initial aroma is characterized by the refreshing scent of lemon and mandarin, typical of gin, and when sipped, a distinct loquat aroma emerges.
While tonic and soda mixes are common, serving it on the rocks is highly recommended.

Umegae Peach liqueur

A peach liqueur known for its refreshing acidity and sweet peach aroma.
Excellent when mixed with soda, added to cocktails with rum or vodka, and comes highly recommended.

Umegae Nasakikko Shochu

A rich and mellow barley shochu with depth of flavor.
Well-balanced in taste and aroma, whether enjoyed straight or diluted with water or hot water. This premium shochu combines a profound richness reminiscent of brandy with an elegant fragrance.