{"id":1192,"date":"2025-12-13T07:51:18","date_gmt":"2025-12-13T07:51:18","guid":{"rendered":"https:\/\/shiki-sake.at\/unsere-brauereien\/"},"modified":"2026-04-11T10:32:44","modified_gmt":"2026-04-11T10:32:44","slug":"unsere-brauereien","status":"publish","type":"page","link":"https:\/\/shiki-sake.at\/en\/unsere-brauereien\/","title":{"rendered":"Our Breweries"},"content":{"rendered":"

NIIZAWA SAKE BREWERY CO.,LTD.<\/strong><\/h3>\n

\u201cStands for innovation, precision, and a lived team culture. Since 2018, the brewery has been shaped by one of Japan\u2019s youngest female T\u014dji master brewers, who emphasizes collaboration over hierarchy. Niizawa is a global leader with an extremely high rice polishing ratio of just 0.85%<\/strong> using modern flat polishing techniques, preserving purity and delicate umami notes. Continuous sensory training, uncompromising quality control, and storage of all sake at \u20135 \u00b0C<\/strong> ensure freshness, elegance, and ongoing development.\u201d<\/p>\n<\/div>

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Hagino Shuzo Co., Ltd.<\/strong><\/h3>\n

\u201cStands for artisanal Junmai sake with character, origin, and soul. Nestled among the mountains and rice fields of Miyagi Prefecture, the family-run brewery crafts sake from carefully selected rice varieties (including Kuranohana, Miyama Nishiki, Omachi, and Yamada Nishiki) and soft spring water sourced from its own land. The goal is not a pleasing average, but an honest, memorable sake that the brewers themselves enjoy drinking. Traditional craftsmanship, small batches, careful maturation, and a deep understanding of the entire \u2018life journey\u2019 of sake\u2014from brewing to enjoyment\u2014define its style: relaxed, high-quality, and as suitable for everyday life as a good T-shirt.\u201d<\/p>\n<\/div>

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Katsuyama Supreme SAKE Co., Ltd.<\/strong><\/h3>\n

Katsuyama Supreme SAKE Co., Ltd.<\/strong> was founded in 1688 as the official brewery of the Date clan of Sendai and remains the only surviving brewery preserving this samurai lineage. Katsuyama stands for pure Junmai sake,<\/strong> traditionally and deliberately brewed only once a week. The philosophy of \u201cSamurai Style\u201d is based on line,<\/strong> clarity, and etiquette:<\/strong> a balanced, umami-driven sake with broth-like depth that accompanies food rather than dominating it. At the foot of Mount Izumigatake, sake of great calm, structure, and dignity is created\u2014crafted for mindful enjoyment and a refined dining culture.<\/p>\n<\/div>

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NANBU BIJIN Co., Ltd.<\/strong><\/h3>\n

NANBU BIJIN Co., Ltd.<\/strong> was founded in 1902<\/strong> in Ninohe, Iwate Prefecture, and is deeply rooted in the region\u2019s brewing tradition. Evolving from techniques originally used in soy sauce production, the brewery developed into a renowned sake producer, shaped by its collaboration with the legendary Nanbu T\u014dji\u2014<\/strong>one of Japan\u2019s most prestigious guilds of master brewers. The name Nanbu Bijin combines a sense of origin with elegance of taste. Today, this family-run brewery stands for high-quality premium sake, international presence, a spirit of innovation, and the fusion of tradition, modern technology, and regional ingredients.<\/p>\n<\/div>

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TATENOKAWA, Inc.<\/strong><\/h3>\n

TATENOKAWA, Inc.<\/strong> looks back on more than 180 years of history.<\/strong> Its origins date back to 1832<\/strong> in the Sh\u014dnai region, where the exceptional water quality is perfectly suited for sake production. In 1854,<\/strong> Heishiro began brewing, and in 1855<\/strong> the sake was given the name TATENOKAWA<\/strong> (\u201cCastle Brook\u201d) by the daimy\u014d Sakai Tadakatsu. Today, the company pursues a clear long-term vision:<\/strong> uncompromising quality, continuous development, and the goal of becoming a world-leading sake brand that represents Japanese food culture, craftsmanship, and \u201cMade in Japan\u201d on an international level.<\/p>\n

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KOBAYASHI SYUZO CO.,LTD<\/strong><\/h3>\n

KOBAYASHI SHUZ\u014c CO., LTD.<\/strong> was founded in 1872<\/strong> (Meiji era 5) in Oyama,<\/strong> Tochigi Prefecture, and is the home of the brand Houou Biden<\/strong>. Surrounded by vast rice fields and supplied with pure groundwater from the Nikk\u014d mountains<\/strong>, high-quality Ginjo sake<\/strong> has been produced here for over 150 years.<\/strong> The brewery combines tradition, sensitivity, and craftsmanship with ideal natural conditions. Carefully selected sake rice from Tochigi and renowned growing regions across Japan is used, along with soft, low-mineral water\u2014the foundation for elegant and profound sake with a clear expression of terroir.<\/p>\n<\/div>

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Tonoike Shuzouten Co., Ltd.<\/strong><\/h3>\n

Tonoike Shuzouten Co., Ltd.<\/strong> is the traditional brewery behind the brand SANRAN Sake<\/strong> and is deeply rooted in the culture of Mashiko (Tochigi Prefecture).<\/strong> Its origins date back to rice merchants of the 16th century, while the present brewery was established in 1937<\/strong>. SANRAN stands for artisanal precision, local ingredients, and award-winning quality: master brewer Makoto Ono<\/strong> holds both the Nanbu and Shimotsuke T\u014dji titles, and SANRAN has won multiple gold awards at national competitions. Soft spring water from the Nikk\u014d mountains,<\/strong> locally grown sake rice, and handcrafted koji shape its gentle and elegant style.<\/p>\n<\/div>

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NOGUCHI NAOHIKO SAKE INSTITUTE Inc.<\/strong><\/h3>\n

NOGUCHI NAOHIKO SAKE INSTITUTE Inc.<\/strong> is located in the mountain village of Kanagaso in Komatsu (Ishikawa Prefecture), surrounded by pristine nature. Brewing is carried out using pure spring water from the sacred Hakusan mountain range, under the protection of the Kannon goddess\u2014a symbol of water. The institute preserves the life\u2019s work of Naohiko Noguchi, the legendary \u201cGod of Sake Brewing,\u201d a master of the Noto T\u014dji tradition and a pioneer of the Yamahai method. Together with carefully selected young brewers, the institute combines over 70 years of experience with modern technology\u2014creating profound, age-worthy sake with great expressive depth.<\/p>\n<\/div>

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Tomono Shuzo Co., Ltd.<\/strong><\/h3>\n

Tomono Shuzo Co., Ltd.<\/strong> was founded in 1901 in Saku (Nagano Prefecture) and represents a sensitive, locally rooted philosophy of sake brewing. Production relies exclusively on spring and groundwater from the Yatsugatake mountain range, as well as regional sake rice varieties such as Hitogokochi and Miyama Nishiki. The brand Sawanohana stands for calming, balanced sake, while Beau Michelle represents a lively, expressive style. Tomono Shuz\u014d combines modern technology with time-intensive craftsmanship and follows a stoic, precise, and delicate brewing approach, in which every stage\u2014from rice washing to cold storage\u2014is carefully monitored.<\/p>\n<\/div>

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Toshimaya Co., Ltd.<\/strong><\/h3>\n

Toshimaya Co., Ltd.<\/strong> is a traditional sake brewery from Okaya City on Lake Suwa in Nagano Prefecture. Its best-known brand, \u201cMiwatari,\u201d is inspired by the mystical natural phenomenon Omiwatari\u2014the winter ice ridges on Lake Suwa, which are associated with the deity of the Suwa Taisha Shrine. Brewing takes place in the cold climate of the Shinshu region using exclusively locally grown rice from Nagano and pure mountain groundwater. Under the guidance of a Suwa T\u014dji master brewer, a finely balanced, nature-driven sake is created, combining tradition, terroir, and craftsmanship.<\/p>\n<\/div>

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BANJO JOZO Co., Ltd.<\/strong><\/h3>\n

BANJO JOZO Co., Ltd.<\/strong> was founded in 1647 and has been run under the name Kuheiji for generations\u2014today in its 15th generation. The brewery stands for continuous innovation and the ambition to reposition Japanese sake in the 21st century. Under Kuheiji Kuno, the line Kamoshibito Kuheiji was created, gaining international recognition and establishing itself in fine dining. A central focus lies on rice as an expression of terroir: with their own rice cultivation (including in Kurodasho in Hyogo Prefecture and in Akaiwa in Okayama Prefecture), as well as projects in France that led to Domaine Kuheiji (wine) and Born in Camargue (French rice sake). Tradition, craftsmanship, and origin remain at the core.<\/p>\n<\/div>

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Kankoubai Shuzo Co., Ltd.<\/strong><\/h3>\n

Kankoubai Shuzo Co., Ltd.<\/strong> is a traditional sake brewery from the city of Tsu in Mie Prefecture, with roots dating back to the Edo period. The name \u201cKankoubai\u201d\u2014winter plum blossoms\u2014represents a style that combines strength with refined elegance. Brewing is carried out using soft spring water from the Suzuka mountains and carefully selected sake rice varieties such as Yamada Nishiki, Gohyakumangoku, and Mie. The sake are characterized by fruity aromas, gentle sweetness, and clear freshness, and have received multiple national awards..<\/p>\n<\/div>

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Moriki Sake Brewery Co., Ltd. <\/strong><\/h3>\n

Moriki Sake Brewery Co., Ltd. (Moriki Shuz\u014d)<\/strong> stands for an uncompromising Junmai philosophy and deep craftsmanship. Since 1988, the brewery has produced exclusively Junmai sake made only from rice, k\u014dji, and water, without the addition of alcohol. With a deliberately small annual production (approx. 300 koku \u2013 about 45,000 kg of rice), much of the work is likely done by hand. Moriki relies on traditional tray k\u014dji, gentle rice steaming, and natural Kimoto and Yamahai fermentation without added yeast. The goal is not aromatic sake, but a flavor-intensive, food-oriented sake that performs equally well chilled or warm. This is complemented by their own organic rice cultivation and the cult label \u201cRumiko no Sake.\u201d<\/p>\n<\/div>

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Shimizu Seizaburo Shoten Ltd.<\/span><\/span><\/strong><\/h3>\n
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Shimizu Seizaburo Shoten Ltd.<\/strong> was founded in 1869 in Suzuka (Mie Prefecture), a region known since ancient times as \u201cUmasake Suzuka no Kuni,\u201d the land of fine sake. The brewery uses clear spring water from the Suzuka mountains and high-quality rice from the Ise plain. Brewing is carried out deliberately by hand in small tanks to precisely control fermentation. The current t\u014dji master brewer, Tomohiro Uchiyama, a native of Suzuka, combines tradition with modern sensibility and has been recognized both nationally and internationally. The aim is to create a contemporary, elegant sake that brings people together\u2014from ritual occasions to everyday life.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Matsuse Sake Brewery Co., Ltd.<\/span><\/span><\/strong><\/h3>\n
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Matsuse Sake Brewery Co., Ltd.<\/strong> is the brewery behind the brand Matsunotsukasa in Ry\u016b\u014d, Shiga Prefecture. Its style is defined by understated elegance with inner depth. Brewing is carried out using regional sake rice sourced directly from local farmers and spring water drawn from a depth of 120 meters (lower reaches of the Echi River). The brewery oversees cultivation, polishing, and k\u014dji production in-house (box method), uses either Sokujo or Kimoto starters, ferments in small batches at low temperatures, and stores the sake under controlled cold conditions. A strong commitment to environmentally friendly, partly organic rice cultivation around Lake Biwa shapes the clear and distinctive Matsunotsukasa style.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Heiwa Shuzo Co., Ltd.<\/span><\/span><\/strong><\/h3>\n
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Heiwa Shuzo Co., Ltd.<\/strong> was founded in 1928 (Sh\u014dwa era 3) in Wakayama Prefecture. The brewery survived wartime suspension and post-war reconstruction thanks to a deep passion for sake; the name \u201cHeiwa\u201d (peace) reflects the wish to brew in peaceful times. After challenging years, Heiwa established its own distinctive style and has won multiple gold medals at the National New Sake Appraisal. Today, Heiwa combines artisanal sake culture (including KID) and umeshu with a LOHAS philosophy, regional rice cultivation, and close collaboration with farmers and brewers.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Aihara Shuzo Co., Ltd.<\/span><\/span><\/strong><\/h3>\n
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Aihara Shuzo Co., Ltd.<\/strong> was founded in 1875 in the town of Nigata, east of Kure (Hiroshima Prefecture)\u2014a region known for its exceptionally pure spring water from Mount Noro. During the Meiji period, Nigata was an important brewing center. Aihara Shuzo was among the leading producers in the prefecture, with production reaching up to 1,700 koku (approx. 255,000 kg of rice). Since 1988, President Junichiro Aihara has shaped a strict focus on high-quality Ginjo sake. The flagship \u201cUgo no Tsuki\u201d (\u201cMoon After the Rain\u201d) represents a clear, elegant, and pure style.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Tenzan Sake Brewery Co., Ltd.<\/span><\/span><\/strong><\/h3>\n
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Tenzan Sake Brewery Co., Ltd.<\/strong> looks back on 145 years of history and was founded in 1875 in Ogi (Saga Prefecture) by Toshiz\u014d Shichida. What began as a water-powered mill developed into a brewery that continues to follow the guiding principle of \u201cFueki Ry\u016bk\u014d\u201d: preserving what is timeless while embracing innovation. Tenzan makes use of the natural blessings of the region, focusing on quality, Junmai tradition, close collaboration with rice farmers, and modern technology. Historic cellars are still in operation, while new styles are also being created, including high-quality sparkling sake. The goal is to enrich the joy of life through sake.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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