Fukuoka Prefecture faces the sea on three sides, bordering Saga, Ōita, and Kumamoto prefectures and facing Yamaguchi Prefecture across the Kanmon Straits. Blessed with high-quality water and an abundant supply of rice is preferred for producing top-quality sake. Fukuoka prefecture is a region with a deeply rooted tradition of brewing sake flourishes the region with a large number of sake breweries.
Ebisu Shuzo Sake Brewery
Located near the border of Fukuoka and Oita Prefecture, Ebisu Distillery is 50 km southeast of Fukuoka City. Amid lush greenery, They are surrounded by a mountain range and the Chikugo River, the biggest river of Kyushu Island. Harazuru and Chikugo-gawa Spa Resorts are in the neighborhood. A wide variety of fruits, such as persimmons, grapes, and pears, grow on the hills, enjoying lots of sunlight. The great grain belt, Chikugo Plain, spreads along the Chikugo River, from where they collect fresh water to make their Shochu. The barley used by them comes mainly from local producers and are harvested in Chikugo Plain.
Representative: Junichi Hirakawa
Address: 4-12 Kawamoto Mutsumimachi, Akita-shi, Akita
Foundation (year) 1944
Koshuzo Sake Brewery
Representative: Hwanseo Chung
Address: 112 Kamiakedo, Oirase-cho,Kamikita-gun, Aomori
Foundation (year) 1889
Kitaya Sake Brewery
It has been about 200 years since the company was founded in Yame, a corner of the Tsukushi Plain, in Yame. The rice grains used in sake brewing are fundamentally distinct from rice intended for cooking. A select number of strains are especially suited for fermentation. Such rice is registered as being “Shuzo Kotekimai”, meaning rice that meets criteria for high-quality sake brewing. At Kitaya, Theye primarily use the Yamada Nishiki strains, grown at JA Itoshima, and the Gin no Sato strains from JA Fukuoka Yame.
Representative: kinoshita kohtaroh
Address: honnmati374banchi, yameshi, Fukuoka
Foundation (year) 1818-1830
Nishiyoshida Sake Brewery
Under the blessings of the water of the Chikugo River, which is one of the leading rivers in Japan, they have been manufacturing full-scale shochu since their establishment in 1887. While conveying traditional techniques, they are constantly challenging new techniques with the attitude of seeking better taste. Nishiyoshida continues to stick to raw materials and manufacturing methods so that you can enjoy more delicious and tasty shochu.
Representative: Yumiko Yoshida
Address: 612 Izumi, Chikugo city, Fukuoka
Foundation (year) 1893
Tenpai Sake Brewery
The rich granary and Tsukushi Plain spread from Fukuoka Prefecture to the southern part of Saga Prefecture, where Nijo barley suitable for shochu is grown in a large production area of high-quality barley. At Tenban, we place a special order at the barley factory and finish it into barley, which is the raw material for 35% high-refined barley, in a total of 31 milling processes. The underground water of Kodokoro Mountain is used for the brewing, so that the texture of original sake is clearly expressed. The difference in the quality of authentic shochu is determined by the raw materials, preparation, and distillation. Distillation has the greatest effect on the quality of sake. While many vacuum distillations are performed by lowering the boiling point to make it easier to drink, Tenban sticks to atmospheric distillation that retains the characteristics of the raw materials.
Representative: Itaru Tada
Address: 978 Moriyama, Asakuragun Chikuzenmachi, Fukuoka
Foundation (year) 1998
Beniotome Shuzo Sake Brewery
Representative: Takuji Yoshimura
Address: 214-2 Masuoda, Tanushimaru-machi Kurume-City, Fukuoka
Foundation (year) 1978
Hiyokutsuru Syuzou Sake Brewery
Representative: Hirokatsu Ninomiya
Address: 466-1 Uchino, Jyoujima-Machi Kurume-City, Fukuoka
Foundation (year) 1895