Fukushima Sake Breweries
Fukushima Prefecture is located in the Tohoku region of Honshu. It borders Miyagi Prefecture and Yamagata Prefecture to the north, Niigata Prefecture to the west, Gunma Prefecture to the southwest and Tochigi and Ibaraki Prefecture to the south. At the southern tip of the Tohoku region, Fukushima Prefecture has three regions, Hamadori, Nakadori, and Aizu, and various local products have been produced with the blessings of nature, which is full of unique climate. In Fukushima Prefecture, which has long been famous throughout Japan as a famous sake-producing area, many breweries compete for their skills and various brands are produced. There is Fukushima sake backed by tradition and human skill. The birth of “Yume no Kaori”, a rice suitable for sake brewing under the Fukushima brand has been a dream of people involved in sake brewing in the prefecture for many years. The clean water that has been blessed with the abundant nature of Fukushima Prefecture and the sake brewing techniques that have been handed down to the brewery create a gentle dream-like taste that scents people’s hearts.
Daishichi Sake Brewery
Daishichi Sake Brewery has continued to brew abundant sake with a focus on “raw sake brewing,” which is the most orthodox and traditional brewing method for sake. The history of Daishichi, which began when he came to Nihonmatsu from Ise Province, is the tenth generation of the current head of the family. In recent years, it has been highly acclaimed not only in Japan but also around the world for its taste with the beauty of sake that is alive in meals and continues to mark a new history of famous sake. In the second year of the Horeki (1752), Ota Sanraemon became independent and founded the current Daishichi Sake Brewery. Since then, until today, the tenth generation, we have continued to brew abundant sake with a focus on “raw sake brewing,” which is the most orthodox and traditional brewing method for sake. The sake name at the time of its founding was “Oyama”, but the 8th generation, the founder of modern Chuko, changed its name to “Daishichi” after the name of the successive owners, Shichiemon.
Representative: Hideharu Ohta
Address: 1-66, Takeda, Nihonmatsu, Fukushima
Foundation (year) 1752
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Hanaizumi Sake Brewery
Sake made with people’s harmony and smile and it was produced in a traditional fashion and beloved by regional nature and people. The natural surroundings of Minamiaizu can be felt. It is sake that has become the Hanaizumi’s standard. Enjoyable cool or warm, it goes well with many dishes, making it an ideal complement to meals. Local rice, local water, and local people. A sake that is committed to the true meaning of the term “local sake”. All of the rice used has been grown locally in Aizu District. They use sake rice (brewing varieties) such as “Yume no Kaori”, which was developed in Fukushima Prefecture, and locally grown “Gohyakumangoku”. Additionally, they also use the sake yeast variety “Utsukushima Yume Koubo” that was developed in Fukushima Prefecture. With a preference for all things from Fukushima Prefecture, it is a sake that smells gorgeous and is sure to get many to fall for the charms of Japanese sake. With the “Roman” series, we make sake for each season and we hope the customer enjoying the Japanese season.
Representative: Makoto Hoshi
Address: 646-1, Sakai, Nakata, Minamiaizu-town,Minamiaizu-gun, Fukushima
Foundation (year) 1920
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Kinsuisho Sake Brewery
Sake has been passed down from generation to generation by their ancestors since the time of Kojiki. Rice and miki are still dedicated to the temple. It is believed that people in the olden days asked God to make a million years of work while offering sacred sake. After the Meiji era, Western culture flowed in from foreign countries due to the civilization, and many kinds of sake spread widely. Nowadays, sake from all over the world can be freely prepared. Originally, sake is delicious to drink in a pure white sake cup and it is the best way to relieve stress. Kinsuisho’s commitment to sake brewing is a commitment to the local Fukushima. We procure good local rice such as “Kinmeisui” as well as Fukushima Prefecture’s original rice suitable for sake brewing “Yume no Kaori” as close as possible while valuing the climate, as well as the local forest and brewers. Above all, we try to make sake that pleases our customers. We put quality first and make sake that is loved by the locals. This attitude has not changed at all since its founding. We aim to keep the tradition and continue to evolve, aiming for clean, fragrant and refreshing liquor, secure liquor that is safe and satisfying in quality and price.
Representative: Shouiti Saito
Address: 29 Motomachi, Matsukawa-machi, Fukushima-shi
Foundation (year) 1895
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Ninki Sake Brewery
Specializing in new sake that suits the modern Japanese eating habits, casual Daiginjo, sparkling sake, and sake to drink in a wine glass, all fermented in a wooden vat. The tank storage is abolished, and all are stored in bottles. We aim for overwhelming quality by suppressing oxidation. While adhering to the concept of “the only ginjo is made, only handmade”, we aim to create a clearer sake brewery and send it to the world. Using cedar wood that is about 100 years old and made by the Japanese over 400 years, the wooden barrel made by rare craftsmanship is an excellent traditional Japanese craft that can be used for over 100 years. The large tub of popular sake brewery boasts the largest size in Japan (7 shaku tub, 6500L) and brews complex sake quality. Ninki does not make ordinary sake. We spare no effort and stick to long-term low-temperature fermentation with a rice polishing ratio of 60% or less so that the taste of dishes made with soup stock and dishes made easily with chemical seasonings are different.
Representative: Yujin Yusa
Address: 470 Yamada, Nihonmatsu, Fukushima
Foundation (year) 2007
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Okunomatsu Sake Brewery
Our company was founded in 1716, the beginning of the Edo era. Since then the spirit of our founder in his pursuit of high quality sake brewing has been passed on from generation, continuing until the present, our nineteenth generation of sake brewing. However, we have not come this for by only maintaining tradition alone. We have always adopted a thinking process geared toward the tide of the future, and have always come up with ideas and plans on the cutting edge, worthy of Okunomatsu. The result of this can be seen in the numerous awards we win each year, including gold medals in the National New Sake Tasting Competition. We received accolades amongst all breweries in the Tohoku region and were recognized as the top brewery in Fukushima prefecture for premium sake. We intend to continue to pursue all the possibilities that sake holds.
Representative: Johji Yusa
Address: 69 Chomei, Nihonmatsu, Fukushima
Foundation (year) 1716
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Suzuki Sake Brewery
For those of us who have lost their hometown and livelihood after the Great East Japan Earthquake, this is a proposition for reconstruction and cultural succession. Nagai and Namie, as well as creating a place where people can gather and convey their thoughts so that the two celebratory sake brands “Iwaki Toshi” and “Lifelong Happiness” become “true celebratory sake” and “joyful sharing sake”. It is their desire to serve as a link to the next generation of these two hometowns, which is the power of sake they make. Founded as Toyo Jozo Co., Ltd. in 1958 with the investment of influential people in Koide Village (currently the southern part of Nagai City), which prospered by Mogami River transport. The brands at the time of establishment were “Toyo No Honor” and “Kiku Toyo”, and later “Lifetime Happiness” became the main brand. In October 2011, Suzuki Sake Brewery Co., Ltd. acquired all shares, and in December of the same year, the current company name was changed to “Suzuki Sake Brewery Nagaizo Co., Ltd.”
Representative: Ichio Suzuki
Address: 10 Higashimukai, Ukedo, Namie-Town, Futaba-Gun, Fukushima
Foundation (year) 1830-1843
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Tatsuizumi Sake Brewery
Since its founding, Tatsuizumi Sake Brewery has been trying to make good sake by making the best use of handmade products, avoiding mass production and mass sales in the blessed environment of Aizu. As for raw rice, we are working on sake brewing by growing good rice together with local farmers, including the revival of the phantom rice suitable for sake brewing “Kyo no Hana”. We use clean well water that comes out of our basement. Preparation (sake brewing) is limited to the coldest season of the year (the time when the air is clean) from November to March, and each bottle is carefully prepared.
Representative: Soichi Shinjo
Address: 5-26 Uwamachi, Aizuwakamatsu City, Fukushima
Foundation (year) 1877
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Yamatogawa Shuzoten Sake Brewery
Since the mid-Edo period in 1790, Yamatogawa Brewery has brewed sake for nine generations. Using clear mountain-sourced water, the generations of brewers have put serious effort and passion into brewing sake such as the Yauemon sake. As Japanese sake is becoming increasingly recognized as a major component of Japanese cuisine, our company has made advancements in Taiwan, Hong Kong, United States, Canada, United Kingdom, Australia and Brazil, where YAUEMON and RASHIKU have been well-received. We will continue to pursue the quintessential value of sake and stay brave in taking on challenges on an international level.
Representative: Yauemon Sato
Address: 4761 Teramachi, Kitakata, Fukushima
Foundation (year) 1790
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