AIZUHOMARE

Homare Sake Brewery was established in Fukushima prefecture in 1918. The brewery is situated at the foot of Iide Mountain, which is worshipped as a god, and it benefits from the incredibly soft and fine water. Additionally, the Aizu district is renowned for sourcing the finest rice. "Homare" means well-known, honor or renown in Japanese. The founder, Kosaku Karahashi named our brewery with his wish that his brewery would become the honored sake brewery in the Aizu district.

AMABUKI

Established 1688 in the northern Kyushu region, Amabuki Brewery has been producing sake earnestly for over 325 years. They make use of locally harvested Saga rice and underground water and to create unique, high grade sake. Their specialty - a new style of using flower yeasts - is a combination of their skill, creativity and hard work, and led to new level in sake. Enriching your most relaxing times with the elegant and unique fragrances and flavors in their brews has been their ultimate duty for generations. 

BROOKLYN KURA

At Brooklyn Kura, we are committed...
...to a new tradition of American Craft Sake. Building on more than 1,000 years of Japanese brewing history, we’re demystifying sake and making it more accessible. Our sake is brewed right here in New York City, hand-crafted with the highest quality ingredients.
​
Sake with every meal...
Today, most Americans think of sake as a distilled spirit to be served warm and enjoyed like a shot. We’re changing that perception: Good sake is subtle and complex, generally best served chilled or at room temperature.
 
Whether you’ve been on a sake pilgrimage to Japan or you’re a complete sake rookie, we promise you won’t be disappointed.
​
In 2021, we entered into a long-term partnership with Niigata-based Hakkaisan Brewery, one of the most respected breweries in Japan and home to many celebrated sakes. Our goal is simple...continue to share our love of fermentation and passion for sake around the world.
Industry City is home to restaurants, retailers, breweries, distilleries, Brooklyn Children's Museum pop-up and lots more! We're looking forward to being a part of this growing community of innovators.

DAINA

The brewery, which was first established in 1866, has been crafting well-known and delicious sake lines like Ichiryu and Kimi no Tomo for generations. In 1955, the brewery was reborn as Kiku no Sato Shuzo, and the sake they create has been loved by many ever since. At present, they are a very small-scale brewery run by four people – two generations in one family, plus two employees – and each year they produce only 400 koku, equivalent to a mere 40,000 1.8-liter bottles (and they are only operational between late October and early April). The chief brewer (or toji) who is responsible for overall sake production is managing director Makoto Akutsu. Together with the rest of his kura, they aim to produce sake that is full-bodied and balanced yet with a clean finish – sake that can be enjoyed with meals which will actually enhance the flavors of a meal. 

DASSAI

A sake to brighten your life, 
not to drive sales or for you to get drunk
​
Here at Asahi Shuzo, we craft sake to brighten your life, not to drive sales or for you to get drunk.
We strive to create the highest quality sake for our customers to simply enjoy its taste and flavors, it isn't intended to be a product of mass consumption. Dassai is meant to be a way to a pleasant lifestyle. At same time, we do not want Dassai to be a sake so special, so rare nobody could enjoy it: Dassai should be available for anyone to enjoy.
These days, sake producers and liquor stores tend to focus excessively on quick sales strategies and / or overwhelming marketing campaigns which, in turn, make them lose focus of the customer's authentic need: to enjoy a tasty sake.
It is because we craft a high quality sake that we want to share it with everyone around the world. We strive to keep strong partners to introduce Dassai to every one of you.
​
About Dassai Blue
Here at Dassai Blue, we craft sake to brighten your life. We strive to create the highest quality sake for our customers, so they can simply enjoy its taste and flavors. 

In 1984, Mr. Hiroshi Sakurai inherited the family sake business. Through determination and perseverance, he successfully transformed Dassai into a beloved and globally acclaimed sake, winning the hearts of people worldwide.

Dassai Blue was an idea born in Japan but now brewed in New York. With our new brewery in Hyde Park, we are hoping to introduce and share our sake with even more people around the world. We strive to educate people on how our artisans craft our sake. We strive to make our sake the very best. 

The goal of Dassai Blue is to brew a more superior product than our sake in Japan. We look to the proverb about the indigo plant. The dye possesses a deeper hue of blue than the very indigo plant from which it originates, symbolizing the transformative power of art and craftsmanship to elevate and enrich the natural world's inherent beauty. Dassai Blue will transcend expectations and reach deeper than ever before.

DEWATSURU

In 1865, our company “Yamato-shuzouten” was founded in the area of Minaminaraoka（Currently Daisen-city) by Ito Juushiro who was the 12th head of the Ito Family.
During this era Japan started to open up the country: It was the dawning of a new era. The Ito Family moved from Kansai area to Tohoku area and as landowners became involved in agriculture while representing the region. It was Juushiro who established a brewery using high quality local rice.
Ito Kyonosuke the 13th head of the Ito Family took over the business and put Yamatoshuzouten into commercial use. Toji’s (Master Brewer) desire to brew exceptional sake, the Ito family named their company “Dewatsuru” –or “crane of the Dewa Region”—in order to convey the elegance of its product.
​
​Dewatsuru Brewery is located in a mountainous area in the southern part of Akita Prefecture. The mountains surrounding the brewery are called Dewa Hill, the source of rich and clear spring water. In the same way that Akita’s four seasons and humid climate perfectly suit the cultivation of rice, its heavy snowfalls and winter temperatures are perfectly suited for brewing sake.

GOZENSHU BODAIMOTO

Gozenshu Brewery was founded in 1804 in Katsuyama, Okayama by Yahei Tsuji, originally a mercer who ventured into brewing business.
Gozenshu’s sake was initially sold under “Man Etsu” (萬悦) brand, however it was later changed to the current name after the sake was purveyed to the Lord Miura, the ruler of the locality in the mid to late Edo period (18th-19th century.)
Katsuyama is located in the region of Mimasaka which had been long known as “Umasake no Kuni” (literally translated as “the country of fine brew”.)
With its chilly climate coupled with fine ground water and good sake-rice, Katsuyama bears an ideal environment for sake-making. Indeed, such regional benefits helped form Gozenshu’s motto: “Being responsible for making the finest sake with locally-sourced rice, water and true local craftsmanship.” Over generations, the philosophy has always inspired the brewers to strive for making the best sake without any compromise.
Gozenshu’s sake embodies a clear-cut taste contrary to the sake produced in the southern part of Okayama. While the sake in the south tastes relatively sweet, Gozenshu’s clear-cut taste is what our local drinkers have asked for, largely due to the cold winter they have to endure.
“Cultural exchange through finest sake” was precisely what the history of Gozenshu is made up of. All was made possible through the earnest dedication of our ancestors who conveyed the true art of sake-making and its culture.

HAKKAISAN

Brings out the essence of good material with every possible effort
One thing you could say to make good Sake is to use high quality materials – Water and Rice.
Hakkaisan uses “Spring water from Raiden” for all brands of Hakkaisan. The spring water is brought to our Kura (Sake factory) from the foot of Mt. Hakkai through pipe line. Rice brands of Goyakumangoku and Yamadanishiki which are believed to be the most suitable rice for making the Sake are used for making Hakkaisan. Needless to say, Hakkaisan carefully select the place and the growers of rice. Based on traditional know how and every possible effort and using these strictly selected materials, Hakkaisan makes the best quality Sake.
Sake made from best materials available, with love, tender and care, Hakkaisan makes well-balanced highest dignity and quality Sake. The definition of highest quality Sake is, Hakkaisan believes, Sake that has full body but clear and smooth which does not interfere or disturbs the taste of food.

HEAVEN SAKE

JAPANESE EXCELLENCE. FRENCH TASTE.
​

Heavensake is a composition by acclaimed French cellar master, Régis Camus, in collaboration with Japan’s most respected sake breweries: Tatenokawa, Urakasumi, Katsuyama and more. 

​

Admired for his assemblage virtuosity, Régis Camus is an 8-time IWC “Winemaker of the Year” title winner. His respectful ambition is to create unique sakes showcasing the art of assemblage while honoring the magnificent heritage of Japanese sake-making.

Régis Camus likens assemblage to musical creation, where single elements are harmoniously layered to create enchanting compositions. Through years of experience, Régis understands how different aromas and flavors interact with each other to bring new taste profiles to life. 

​

When Heavensake first introduced assemblage to sake, some people mistook it for the more common act of "blending," which was never intended to elevate the sake experience. As such, Heavensake was the first to bring assemblage to sake.

KATO SAKE WORKS

Kato Sake Works is a local craft sake brewery in Bushwick Brooklyn, featured on New York Times, Kato Sake Works offers local sake enjoyed genuinely. They are the neighborhood brewery that bridges cultures and reshapes the sake experience.
​
Founder, shinobu kato, he loved cooking, entertaining friends, and hosting parties, but was never able to find a good sake to serve for these various occasions. After frequenting many local breweries and wineries, Shinobu saw how Americans would come to try, enjoy, and learn about beer and wine, and leave feeling satisfied. That is when the thought crossed his mind: What if there was a sake experience like that here in the US where people could come try sake, learn about the different types, and buy the perfect sake for any occasion?
So, Shinobu decided to build a tiny kitchen brewery and began steaming rice. After weeks of brewing and fermenting, his first batch of eight hazy, unfiltered bottles of sake was ready. He organized a tasting party with a few of his friends, and to his delight everyone had the same reaction: they loved it. This response inspired Shinobu to keep brewing sake for more friends to try.
After several more successful batches, one of his friends, who had never purchased any sake before, asked to buy a bottle of “Shinobu’s Sake.” This would not be the last time he heard this request.
With the solution in the bottle, Shinobu started Kato Sake Works so that everyone could learn to love sake as he did years ago in Tokyo.

KENBISHI

Kenbishi has been loved by many people over the past 500 years. The form of sake today was created 400 years ago. During that time, we watched the change in sake and "we" are the history of sake itself. There is a reason why we have been loved for such a long time. We believe that it is the trust we have gained from our customers. Based on our numerous experiences, we have made three promises that we have kept to ensure our customers’ continuous support.
 
1."Keep the traditional taste"
Trends are tempting.
Chasing the trends can help understand the market. However, it can also result in losing sight of who we really are, leading to customer dissatisfaction. For many years, we have focused on making sake that goes well with a wide range of dishes, and we are not going to change this. Our taste will remain the same, and thus we do not need to change our brewing method. Kenbishi’s taste has stayed the same for hundreds of years and will do so for the next hundreds of years.
 
2.Finding the best quality ingredients
"What you need to turn good ingredients into good sake is technique, whereas only magic can turn bad ingredients into good sake.", is a saying that has been handed down within Kenbishi. We only use the best ingredients to achieve the taste we aim for.
A stable supply of high quality rice is assured by making contracts with local farmers directly. We grow our own rice to hand down agriculture to the next generation.
We have digged more than 10 wells in different locations, from which the water is selected. In order to keep our taste, we continue our journey of finding the most suitable ingredients.
 
3."Never taking a big margin"
We keep our prices minimum to cover the basic costs such as ingredients, equipments, and preparation for disasters, so that we can continue to run as a company. However, we do not take profits for our own vanity and desires. Our main purpose is not to pursue the company's profit.
Kenbishi does not exist for the shareholders or owners, but for delivering our tradition to our customers.

KIKUSUI

【Numerous Gold Prizes in Japan】
Kikusui has been awarded many gold prizes for its new-brew Sake in some of Japan’s most authoritative competitions, which judge the quality of new Sake produced in breweries throughout Japan.
 
Founded in 1881. Experience the Japanese sake culture at Niigata's sake brewery, japan's number one rice production area.
​
The Kikusui brewery is located in Niigata. Surrounded by oceans and mountains, Niigata is a land that boasts natural beauty and delicious food.
By far its greatest claim to fame, however, is its production of Japanese Sake. The prefecture has more Sake breweries than any other prefecture, and those many breweries continue to work hard in their quest to produce fine Japanese Sake.

We cultivate the grace of the earth with gratitude and conscience to create spiritually enriching lifestyles.
Our roots are firm in this region, and we will continue to contribute to people's health, refreshment and enjoyment through cultivating the blessings of the earth with the power of fermentation that has been fostered since our founding, and by taking advantage of the traditional Japanese culture that has been passed down to us. The Kikusui Institute for Sake Culture embodies this commitment.

KUBOTA

Grown in Nature, Brewed with Excellence, Evolving with the Times
 
KUBOTA:“Tanrei-karakuchi”- crisp, clean and dry sake brewed in Nagaoka, Niigata. Introducing ways to enjoy our versatile drink. Tucked away the depths of Niigata, one of Japan’s premier rice-growing regions., our brewery is enveloped by far-reaching rice fields, rivers and untouched woodlands. Our flagship brand Kubota is a reflection of this and offers a taste of the four seasons: cherry blossoms in spring, fireflies in summer, vibrant red maple trees in autumn and gentle blankets of snow in winter.
​
PAST, PRESENT AND FUTURE
Sake that Evolves with the Times
Nestled in a rich pastoral landscape surrounded by rice fields, wooded mountains and an abundance of pure groundwater, Asahi-Shuzo has been blessed with the ideal environment for making world-class sake. Since our foundation in 1830 we have understood that while high quality natural resources are vital, so are people. The three cornerstones of our sake brewing are our rice, our water, and our staff. Quality in everything has been our top priority since the beginning, and will be for generations to come.
​
​By sourcing ancient wisdoms and techniques from previous generations and refining them with cutting-edge research, we strive to ensure our products exceed expectations and reflect the times. Our Sake Research Center evaluates and develops new rice strains, yeasts and methods to continuously innovate our sake and brewing techniques. Our flagship brand Kubota’s signature tanreikarakuchi — a crisp, clean and dry finish — is one result of our efforts to meet the needs of changing culinary culture.

KUROUSHI BLACK BULL

Kuroushi has a unique, mellow flavor and a satisfying thickness from being unfiltered and undiluted. 
Kuroe, Kainan City, located south of Wakayama City, is a town of craftsmen that has prospered as a lacquerware production area since the Muromachi period. It was once a secluded cove, a scenic place referred to in the Manyoshu as "Black Bull Lagoon,'" and it is said that there was a black cow-shaped rock on the beach near the storehouse. After that, the urban area of ​​Kuroe, whose name derives from Kuroushi, was formed due to uplift and land reclamation caused by earthquakes. In 1866, the company began brewing sake with customers who were lacquerware craftsmen, who were at the height of their prosperity at the time.
​
The nose on this very special Junmai Ginjo sake is filled with earthy, ricey, honey, and leathery elements. Welcome to a sake that explains a rice varietal. Welcome to Omachi rice sakes. "Black Bull" is a wonderful expression of how Omachi rice works in the sake world. This extremely well-balanced sake is supremely rich and very full-bodied. Red wine lovers take note, as there are many layers of rice tones all over the place. Each glass is an example of the depth and grace of an Omachi rice sake that is vast and solid, and reminds one that drinking sake is drinking rice and not fruit. It is a hearty sake that has enough um-pah-pah to stand up to a ton of large flavored cuisines, but is also very drinkable on its own. "Black Bull" is a special welcome to the world of Omachi rice sakes and it should not be missed.

KUROSAWA

Kurosawa is a family run sake brewery with a history of over 150 years of crafting fine sake using traditional methods. Founded in high mountain Nagano Prefecture is 1858, it is currently overseen by Kazuo Kurosawa, the fifth generation of the family to run the brewery, with his son Yohei serving as toji master brewer, leading the sake making team. They specialize in the labor intensive and traditional kimoto method of sake production that produces bold, rich flavors and a beautiful sharp acidity.
 
It was during a trip to Japan in 1996 that a young Jun Tanaka who had been importing fine Japanese sake to the US discovered the brewery and realized the bold flavor of its sake would go over extremely well in the US. Up until then most sake available in North America was high quality, ostentatious and aromatic and highly priced sake from Japan, or American made sake that could be sold inexpensively but tasted nothing like authentic traditional sake. It was Tanaka-san’s insight that traditional, well-made sake with bold and nutty flavors at a reasonable price could find a place in the United States.
Since 1998 Kurosawa has been one of the most well recognized Japanese made sake in the US, with excellent quality, carefully controlled freshness, accessible pricing, and a bold and authentic flavor.

MAKIRI

TOHOKU MEIJO Sake Brewery. Located in the northern port city of Sakata in Yamagata Prefecture, Tohoku Meijo has been making fine quality sake since 1893. Sakata is where the Mogami River meets the sea of Japan, bringing the excellent rice grown in Yamagata’s interior to port.
Tohoku Meijo is one of just three breweries in the world that exclusively makes traditional kimoto method sake. More labor intensive and time consuming than the commonly used sokujo method kimoto naturally grows its own acid, and picks up microbes unique to the brewery itself, bringing depth, richness and acidity to sake.

MIMUROSUGI

Imanishi Shuzo was founded in 1660 in Miwa, Nara, home to the god of sake, and has been brewing its “Mimurosugi" sake for over 360 years. They devote ourselves themselves completely to sake brewing at the home of Omiwa Shrine, the oldest shrine in Japan, which has been worshiped as the "god of sake" and the "ancestral god of brewing" since ancient times. Brewed with underground Mt Miwa water, the same water used to grow the rice in the local area's contracted farms. They feel proud and happy to be able to brew in this rare sacred place, and will continue to express Miwa in their brewing.

MIZUBASHO

Nagai Shuzo, founded in 1886 by Shoji Nagai, the Nagai family continues to make high-quality sake at their namesake brewery to this day. They are located at the very northern edge of Japan’s central Kanto plain, right where it meets the foothills of Mt. Hotaka. In recent years the brewery has pioneered a distinctive “Nagai style” of sake, marked by purity of flavor and clarity of structure. In addition to making beautiful Ginjo grade sake, they make supremely elegant sparkling sake and superlative vintage releases of dessert sake.

NAGARAGAWA

Nagaragawa is the river that has been a central fishing spot for 1300 years - this water ultimately finds its way into Komachi Shuzo's underground well water. They are the proud winners of several competitions, and are often featured on magazines due to their high quality sake and skill level in brewing.
Their sake is also famously known as "Symphony Sake" due to the fact that they play music while the sake is fermenting in the tanks - some say this has an effect on the final product. 

NANBUBIJIN

The brewery was established in 1902, and the Nanbu Bijin brand name came to be in 1951. The Iwate area used to be called Nanbu (South) and is a place rich with nature, abundant water and fertile soil. In Japan, most breweries of the time made quite rough, inelegant and sweet sake. But, Nanbu Bijin wanted to make clean & beautiful sake like a fair southern maiden. Hence, the name Nanbu Bijin, or Southern Beauty.

NARAMAN

Winner of gold medal three consecutive years at The U.S. National Sake Appraisal. Its subtle, melon aroma leads to a perfect balance between sweet and dry. The robust flavors will have you pouring a second glass to taste its complexity. Serving luke-warm brings out the nuance of the drink, and pairing with grilled fish or sashimi can add a fun layer to the flavor.
This sake has not been charcoal filtered and pasteurized only just once to keep its original taste and aroma like mellow melon with little acidity. 

 
What is Muroka Binhiire?
Untouched to preserve its natural flavor in amber color. Binhiire refers to pasteurization in a glass bottle. 

SENKIN

Rain falling on the land, the wind that blows, the breath of the air,
sake brews as the season comes and goes.

Domaine. This concept means trusting the unique elements of the soil and
not against its nature. In the Sakura City in Tochigi prefecture,
“climate,” “water,” “rice,” and “kura,” all these environmental
factors can only be found here give irreplaceable uniqueness to Senkin.

Water is the life of sake. We are particular about the water that we are
using in sake making, and we use the same water to cultivate the rice.
The original ingredients, “Kamenoo,” “Yamadanishiki,” and “Omachi”
sake brewing rice varietals, are grown with the same underground water vein
of the brewery. They are the selected cepage or varieties of Domaine Sakura.

Keeping the same growing environment is a respect for nature,
then we work toward a perfect mariage. The individuality of
this land is the individuality of Senkin.

SHICHIDA

“Shichida” is a limited Junmaishu which was produced for distribution in 2001 by the 6th kuramoto (brewery owner), Kensuke Shichida, with his wish that the sake sparkles with the 21st century’s modern diet.
To maximise the umami of sake rice which is mainly a local product in Saga, water is not added after joso, and there is no coal filtration process. After the heating process, it is bottled and stored at a low temperature.
The gentle and sophisticated flavour, the umami of the rice and the acidity are well-balanced. The moment that you take it in your mouth, you will feel its impact and taste the rice umami. We aim to brew a fine Junmaishu which you will want to taste more of.
​
Our brewery has been running for 145 years, since Toshizo Shichida and his wife, Tsuki, who were running a milling and noodle business, in 1875 bought a local brewery that was closing down
The previous owner, my father, truly respected and valued the words “Fueki Ryuko”( “to integrate new things whilst being eternal”). I have taken this over from him and strive to brew high quality products, bringing out “Fueki”, the grace of the nature of Ogi area to the maximum, and face the challenge of “Ryuko”, innovating in line with current trends, without fearing failure.
We will strive to enrich people’s spirits with our sake culture.

SUEHIRO KEN "SWORD"

Suehiro Brewing Company’s "sake philosophy" created this truly satisfying sake. Ken means sword in Japanese. And how appropriate, because this sake has us slayed. It's crispness can slice through tissue paper! 
Suehiro “Ken” features a rich, juicy flavor with hints of peach and melon. Whip out a cold bottle on those lazy summer days to slip into refreshing contentment. The dry finish adds a surprising lift that gets better with each glass — a must try. The alluring bottle design tops off the sake's presentation, sure to make a splash when you fill your guests' glasses.

TAKARA

Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment. As a self-proclaimed “harmonist,” Takara engages in activities aimed at educating people about the importance of sustainable coexistence with nature. Its work in this area is embodied in Takara’s corporate philosophy: “Contributing to the creation of a vital society and a healthy lifestyle for its members through our fermentation technology and biotechnology in a way that achieves harmony with nature.”
 
Takara Sake USA Inc. was established in 1983 in Berkeley, California. The main products produced in Berkeley are the "Sho Chiku Bai" brand of sake, flavored sake, plum sake, mirin and others. Takara Sake USA has taken pure snow melt from the Sierra Nevada Mountains and superior rice from the fertile Sacramento Valley. To this, they apply traditional sake-making craftsmanship and modern technology to produce a sake worthy of the Takara mark. Various products like premium sake and shochu are imported from our parent company in Japan.

Since launching sake brewing operations in 1842, in the late Edo period, we have been providing for more than 170 years a wide variety of products underpinned by our creative and proven technology responding to the values and tastes of consumers.

TATENOKAWA

Foo Fighters×TATENOKAWA
A Junmai Daiginjo sake created to commemorate the 25th anniversary of the Foo Fighters and the release of their 10th album "Medicine At Midnight".

Tatenokawa was the first Sake Brewery in Yamagata who decided to brew exclusively Junmai Daiginjo class sake, and hope to continue to do so while providing their high quality merchandise at an affordable price. Nearly all of the rice they use to brew is locally grown Miyama Nishiki and Dewasansan. In 2014, ANA International picked this sake for their First Class and Business Class sake.

UKA

Uka is the Japanese word for emergence, and it was chosen as the brand’s name for the symbolism it embodies on several levels. From humble beginnings as organic grain in a field, the rice is transformed through milling and brewing to emerge as a sake which is elegant and refined. The sake label itself is symbolized by the sumie style butterfly. The lower wings of Uka’s butterfly are stylized maps of California and Fukushima, signaling a new relationship established between the family of a California rice farm and a centuries-old brewer’s family in Japan. But most important, Uka sake is a renewal of continuing the Koda Farms’ founder’s passion for seeking ways to increase ties and foster relationships between the USA and Japan. Uka sake completes the circle of connection by using organic rice grown at the founder’s California farm and having it brewed into sake near the Koda family’s ancestral home in Fukushima, Japan.
​
The rice used to make Uka sake is grown at Koda Farms® in California’s San Joaquin Valley. In 1928, Keisaburo Koda, an immigrant from Ogawa, Fukushima, Japan, founded the farm. At this same location, Keisaburo’s third generation descendants endeavor to continue the 90+ year history of growing high quality rice. During the tenure of the second generation, Koda Farms®’ rice breeder created the uniquely shaped medium grain Japonica rice variety, KR55, packaged under the Koda Farms®’ brand, Kokuho Rose®, whose literal translation is “country’s treasure.” During its 60+ year life, Kokuho Rose® has garnered a reputation for excellence among rice connoisseurs for its pleasing appearance, tantalizing aroma, and slightly sweet floral flavor. In 2019, experiments began to craft Koda Farms®’ organic rice into sake. Unexpectedly, the results from brewing Kokuho Rose®, a non-traditional variety for brewing sake, yielded impressive outcomes, and culminated with the introduction of Uka Black Label, Uka Dry, and Uka Sparkling Sake.

YUZUOMOI

Yuzu fell in love with sake
Located in the heart of Kyoto, the ancient capital of Japan, the first Genbee Yamamoto established Yamamoto Honke on the grounds of Fushimi in 1667. Since then, Yamamoto Honke has been brewing sake to enrich people lives with the best quality for over three centuries and eleven generations.
Benefiting from the soft, rich spring water from the surrounding mountains. (this unique water is called "Shiragikui", literally translated, water of white chrysanthemum)
Over the years we have worked to reach out to more people by producing sake liqueurs as joyful delights to introduce novices to the world of sake.
We hope to make each course of your meal delightful with our delicately brewed sake.
​
​“Yuzu Omoi” combines fresh yuzu fruit from Ehime prefecture with sake made with a highly coveted water source in Fushimi, Kyoto. Think of this as a softer version of limoncello. It will mix beautifully with sparkling sake, and pairs well with any charcuterie meat to add a slightly sweet zing to your palate. It’s a calming and rewarding treat for brunch, lunch, dinner, and after dinner.

WESAKE

AN INVITATION TO DISCOVER SAKE TOGETHER
 
WESAKE makes sake in Kobe Japan and they make sake in canned so that you can enjoy sake easily anywhere. WESAKE process starts in the rice fields in Tagocho Japan, where rice grains are carefully grown for 6 months by local farmers. Rice is then transported to Kobe Japan, a famous sake-brewing hub given it’s ideal climate and its pristine water sources. WESAKE brew Junmai Ginjo style sake because it’s elegant enough for seasoned sake drinkers, but also bright, fun and easy for all those who are starting to drink it.
​
Sometimes sake can be perceived as formal, distant or hard to understand. But in Japan, sake isn’t just for sushi restaurants… it is something to enjoy with friends, family, casually outside during summer or at a BBQ. 
We believe sake to be an everyday pleasure and that's why our goal is to help make it easier and more approachable so more people can enjoy this amazing beverage.
Sake has been crafted in Japan for at least 2,000 years and we knew we had to honor its heritage, tradition, and strong connection with Japanese culture.
So we developed a friendship and partnership with one of the oldest sake breweries in Japan to craft a premium-grade sake that would remain elegant for seasoned sake drinkers but bright, fun, and easy for all those who are starting to drink it.
We were brought together by a shared passion for sake and its future. We believe that through education, awareness, and accessibility we can contribute to the growth of the sake category and make this amazing beverage a real option for consumers anywhere and anytime.
As our friends in Japan say, sake is for everyone, and there is no wrong way to enjoy it. 
Sake is best enjoyed with company - our name, WESAKE, is an invitation to discover sake together.

NOGUCHI

Sake Brewed in the Beautiful Nature of “Kanagaso”
Kanagaso, Komatsu City, where the NOGUCHI NAOHIKO SAKE INSTITUTE is located, is a mountain village with beautiful nature. Near the top of Mt. Kananbo, from which the name Kanagaso comes, there is a statue of “Kannon” (the Goddess of Mercy in Buddhism), and the brewery is facing Mt. Kanabo. Under the watchful eye of “Kannon”, who is said to be an incarnation of water, the sacred mountain of Hakusan, with its subsoil water gushing forth, is used as brewing water to produce the sake of Mr. Naohiko Noguchi, who is also known as “the god of sake brewing.
​
Inheriting the Thoughts of the Master Brewer
Mr. Naohiko Noguchi became a toji (Master Brewer) at the young age of 28, and is regarded as one of the Four Guardians of Heaven by the Noto Toji Guild. He was a key figure in the revival of the nearly lost yamahai brewing method and has been brewing sake for over 70 years with the desire to "make good sake and make people happy.” The NOGUCHI NAOHIKO SAKE INSTITUTE was established by a man who fell in love with the spirit and skill of Naohiko Noguchi and wanted to preserve his way of life for the future.
​
Continuing to Brew Delicious Sake
Rice, yeast, water, and an ideal climate are necessary for sake brewing. The young brewers selected by Mr. Naohiko Noguchi work closely with him to keep up with these ever-changing conditions and carefully carry out a wide range of processes. On top of the data that Mr. Noguchi has gathered over the decades; data using the latest technology is accumulated to produce delicious sake. It tastes great when it is freshly pressed, but the longer it is aged, the deeper it becomes...this is the result of both technical and technological expertise.

TENGUMAI

Since the end of Edo period (1823), we have been brewing sake on the Kaga plains at the foot of sacred Mount Haku. Tengumai is beloved by local sake lovers in Ishikawa, its demand grew and spread Tengumai sake around the world. We continue to brew sake that everyone can enjoy and pair with food. We aim to provide the world with sake that truly expresses the essence of Japanese culture, and which conveys our pride in making it. We are determined to continue to brew sake that can enrich people's hearts and bring harmony.

BIJOFU

Premium spring water greatly contributes to a vigorous activity of microbes during sake brewing. BIJOFU brews their sake using undercurrent water of the Nahari River, flowing from a forest of Yanase Cedar, the prefectural tree of Kochi. Also, they use the highest ranking sake rice, Yamadanishiki, grown in the Special-A rice paddies in Tojo in Hyogo Prefecture. In addition, when it comes to "terroir" of sake, they make use of Gin no Yume, an optimal sake rice variety developed in Kochi Prefecture, and Matsuyama Mi-i, another optimal sake rice from neighboring Ehime Prefecture,
to brew sake representing regional tastes.

KAMEIZUMI

Kameizumi hails from Kochi prefecture in Shikoku. Shikoku is the large island off the mainland of Honshu. Kochi prefecture is famous in the sake industry for its bold experimentation with sake yeast. The main family yeasts Kochi has developed start with "CEL" in the name. Despite its 
small size, because of their bold 
collaboration with the Kochi sake research institute.

SUIGEI

【The Fine Sake Awards Japan 2024 Gold Prize】
​
Moderate Aroma and Clean Aftertaste.
Suigei’s Sake is Crafted to be Enjoyed with Food
In Kochi Prefecture, home of Suigei, people traditionally enjoy sake with fresh food. Here at Suigei, we have further explored Kochi’s table sake culture and polished our techniques to brew a rich and dry sake that exhibits “a moderate aroma” and “distinct umami”. Suigei’s table sake is crafted not only to accompany your everyday dining but also special celebrations to complement all the festive dishes from start to finish.
 
The only Sakagura/Sake Brewery in Kochi City (named after an alias of Yamauchi Yōdō, who was a Japanese Daimyo of the Shikoku region in the Edo period). They aim to make sake that is the best to pair with food - sake that is dry, yet with high acidity and umami - using the isolated Tosa Mountain range's pure spring water. This water contains no iron or manganese, which are detrimental elements in sake. The brewery is also quite particular about their ingredients - the rice is polished very carefully, and they use true Kumamoto Yeast.

TOSATSURU

【The U.S. National Sake Appraisal 2017 Grand Prix】
With clear current, the Yasuda River runs right beside the brewhouse of TOSATSURU. The upstream area of the river in the Tsurugi Mountain spans a forest of Yanase Cedar that is known as one of three beautiful cedar forests in Japan. The rich forest of Yanase and an abundance of summer precipitation brings affluent, high quality water that is vital for sake brewing. Regarding kobo yeast that gives character to sake quality, TOSATSURU selects
the best one for each target flavor among many collections of kobo, including their house -developed Tosatsuru Tanrei Kobo.
​
This brewery was founded in 1773 and named after a famous ancient song about cranes (“tsuru”) in the area of Tosa. The brewery slogan is, “Quality first. Make quality sake to be proud of,” and they stick to it with devotion. Slightly harder water from Yasuda River, famous for ayu fish in the spring, is used to brew their sake. This precious water, along with careful selection of the yeast and local rice, creates their light and dry style sake. The current brewmaster has been studying brewing since he finished middle school, and has been called a modern master craftsman.

TSUKASABOTAN

【Numerous Brewery Prizes in Japan】
Established in 1603, TSUKASABOTAN is the oldest sake brewery in Kochi Prefecture and was closely related to historical figures from Kochi Prefecture. They put great importance on quality, and their four brewery pillars are rice, water, technique, and mind. As for rice, they use the highest ranking sake rice, Yamadanishiki, for koji rice and shubo rice when brewing most of their products. Their brewing water is extremely soft spring water sourced from the Niyodo River stream, which has been considered "God's river” since ancient time. Currently, 70% of their products are Tokutei Melsho-shu, but they aim to increase the number up to 100%
in the future.

AFURI

Kikkawa Jozo Brewery
Kikkawa Jozo has been making sake since 1912 but in 2012 their brewmaster Masanori Mizuno took them in a radical new direction. Their Afuri sake is bold and brash, with lively flavors and prominent acidity. They draw well water from Mt. Afuri, an unusually mineral rich water source that allows for vigorous fermentation. Primarily low polish their rice is mostly milled to just 90% remaining allowing for the full flavor of the grain to come through. In addition they have revived older methods of developing acid making for bold and unusually tart sake perfect for food pairing.

IZUMIBASHI

Izumibashi Sake Brewery
Believing that good sake is made with good rice, Izumibashi is one of the few breweries in Japan that both polish and grow their own sake rice. Their proprietary junmai, crafted with attention to the unique properties of each rice field, benefits from this meticulous approach. At Izumibashi, they use a traditional tool called a kojibuta to make their koji. This traditional sake-brewing tool requires three times the effort compared to modern methods but allows for precise control over water volume and temperature, ensuring the highest quality. They produce their koji in small batches, each carefully tuned to the unique characteristics of the sake rice from each producer. 

TENSEI

Kumazawa Brewing Company
Since 1872, Kumazawa Brewing Company, the only sake brewery in Shonan, Kanagawa, has been dedicated to crafting high-quality sake through a handcrafted, small-batch method that reflects the unique climate and character of the Shonan region. Their label, Tensei, offers “Song of the Sea,” which uses special Yeast Number 9, a sake yeast discovered in Kumamoto Prefecture that is ideal for ginjo sake, producing rich aromas and clear flavors. Additionally, “Infinite Summer” is made from “Gohyakumangoku” rice, sourced from Toyama and Shonan. The rice is polished to 60%, and Yeast Number 9 is used for fermentation. This rice imparts a juicy sweetness to the sake, which is bottled within 24 hours of pressing to preserve its delicate aroma and freshness.