ZUIYO
Zuiyo Co., Ltd., established in 1867 in Kumamoto, Japan, carries on the region's sake-brewing heritage with a commitment to traditional ginjo craftsmanship. Using classic Kumamoto yeast and underground water sourced from the Aso mountain range, Zuiyo collaborates with local rice farmers to develop sake rice, producing well-balanced, aromatic sake that has earned recognition in numerous competitions.
Miyakehonten
Miyakehonten, founded in 1856, brews sake using Hiroshima-grown rice and the region's soft water, allowing the natural flavor of the rice to shine. The brewery once served as an official supplier to the Imperial Japanese Navy and provided sake for the battleship Yamato, maintaining its unwavering commitment to tradition and quality.
Toshimori Sake Brewery
Toshimori Sake Brewery, founded in 1868 in Okayama Prefecture, Japan, is committed to brewing authentic sake using the finest rice. Driven by this pursuit, the fourth-generation president successfully revived "Omachi" rice, a variety once on the brink of extinction. Sake brewed exclusively with Omachi rice offers a rich, profound flavor and distinctive character that deepens and becomes more refined over time.
Honda Shoten
Honda Shoten, founded in 1921 in Hyogo Prefecture, Japan, upholds the motto "Sake is the flavor of rice." The brewery uses Yamada Nishiki rice grown in Hyogo's Special A district and works closely with expert farmers, specifying cultivation methods and studying soil characteristics to achieve the highest quality Yamada Nishiki. It has won 28 gold medals at the National New Sake Appraisal and earned numerous gold awards in international competitions.
Kobe Shushinkan
Kobe Shushinkan, founded in 1751 in Hyogo Prefecture, Japan, remains committed to traditional handcrafted brewing. Using 100% Hyogo-grown rice, including the renowned "King of Sake Rice" Yamada Nishiki, and brewing water from the Rokko mountain range known as “Miyamizu,” the brewery crafts sake with a distinctive balance of a firm structure and a smooth, elegant taste. Highly acclaimed in Japan and recognized in international competitions, its sake has been served at official Nobel Prize events in Sweden since 2008.
Fukagawa Winery Tokyo
Fukagawa Winery Tokyo, established in 2016, is a small-scale winery located in Tokyo, Japan. It crafts wine using carefully selected premium grapes from Japan, focusing not only on production but also on creating unique experiences—such as cultivating grapes on building rooftops, aging wine under the waters of Tokyo Bay, and inviting local residents to participate in the winemaking process. The winery is committed to delivering new value and stories to customers and continues to refine its approach toward that goal.
Shinzato Shuzo
Shinzato Shuzo, founded in 1846 in Okinawa, Japan, is one of the oldest existing Awamori distilleries in the region. During the Ryukyu Kingdom era, only residents of the three designated areas in Shuri (Sakiyama, Akada, and Uehori) were permitted to produce Awamori as tribute for China and Japan.
Kumejima's Kumesen
Kumejima's Kumesen, founded in 1949 on Kume Island in Okinawa Prefecture, Japan, is dedicated to crafting Awamori under the island's rich natural environment and fertile climate. With a deep commitment to traditional methods passed down through generations, the brewery strives to produce Awamori beloved by all.
Yaesen Shuzo
Yaesen Shuzo, founded in 1955 in Okinawa Prefecture, Japan, blends traditional techniques such as Ishigaki Island's historic direct-fire distillation with innovative methods, including the industry-leading practice of long-term aging in Western liquor barrels. This fusion of tradition and innovation defines its unique approach.
Beniotome Shuzo
Beniotome Shuzo, founded in 1978 in Fukuoka Prefecture, Japan, stands at the foot of the Mino mountain range, where pure spring water provides ideal conditions for brewing. In 1975, during the era when Western spirits were highly popular, founder Haruno Hayashida aspired to create a drink "as aromatic and distinctive as Western liquor." This pursuit led to the development of sesame shochu, a unique flavor that has since gained popularity in Japan and worldwide.
Wakashio Distillery
Wakashio Distillery, founded in 1968 in Kagoshima Prefecture, Japan, was established through the merger of five local breweries. Centered on its core product line, the "Satsuma Wakashio" series of sweet potato shochu, the brewery is dedicated to sustaining and innovating Kagoshima's traditional distilling culture. In 2018, marking its 50th anniversary, Wakashio embraced the theme of "where tradition meets trend," challenging new approaches to brewing.
Komasa Jyozo
Founded in 1883 in Kagoshima Prefecture, Japan, Komasa Jyozo boasts over 140 years of expertise in distilled spirits. Guided by the philosophy of "Creating Joy Together," we strive to deliver satisfaction and happiness through every product. Our signature Saru series includes Akasaru, with fruity and mellow notes; Kisararu, offering a refreshing aroma; and Shirosaru, crafted with wine yeast and low-temperature fermentation for a sweet, elegant taste.
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