Hyogo Sake Breweries
Hyogo is a prefecture of Japan located in the Kansai region of Honshu. Hyogo prefecture makes up about 30% of the domestic sake production and is known as the No. 1 sake place in Japan, founded upon the local water and rice best for making sake, along with skills and traditions which have been inherited from generation to generation. Amongst over 100 kinds of sake rice, Yamada Nishiki has been the king for 80 years, ever since its birth. Made-in-Hyogo Yamada Nishiki, in particular, is regarded as special, blessed with the local day and night temperature difference and other factors. “Yamada Nishiki” is a must in making Daiginjoshu and Ginjoshu.
Hakutsuru Sake Brewery
The brewery is located in the Nada district of Kobe, a leading sake production center known throughout Japan. The Nada district has high-quality natural spring water and cold winters — two ideal elements for brewing sake. Also, the hometown to a craftsman’s guild for sake brewers from the region, known as Tamba toji, is located nearby. The brewers’ superior skills have certainly been an important factor in the sake’s quality. The mission is to work with the toji master brewer to carry forward traditional sake brewing methods. Hakutsure Sake actively incorporates new technologies and equipment, adapting them to traditional practices to produce sake in a way that elegantly suits modern day needs.
Representative: Kenji Kano
Address: 4-5-5 Sumiyoshi Minami-machi,Higashinada-ku, Kobe, Hyogo
Foundation (year) 1743
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Honda Shoten Brewery
Thanks to farmers all over Japan, high quality rice has come to be cultivated all over the country. However, great rice is when the power of humans and the power of nature are combined. We believe that it is born. Sake that is not only delicious but also has regional characteristics and impresses people is realized by the presence of great rice. Honda Shoten is located in Hyogo Prefecture. That is why the local brewery uses the best local rice. We have been using Yamada Nishiki from Hyogo prefecture’s special district, which is a special product of Hyogo, for more than 40 years. Yamada Nishiki spread all over the country during the local sake boom and the Ginjo sake boom. We will continue to pursue the best sake that will make you smile when you drink it, by investigating from the soil and protecting the farmers.
Representative: Shinichiro Honda
Address: 361-1 Takata, Aboshi-ku, Himeji City, Hyogo
Foundation (year) 1921
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Kamimusubi Syuzo Brewery
Representative: Shinichiro Hasegawa
Address: 474, Shimotakino, Kato-shi, Hyogo
Foundation (year) 1893
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Kanzaki Shuzo Brewery
In the history of the Himeji domain, it is the local sake that is closely related to the local area that is carefully preserved, and the taste that is loved by daily evening drinks. In the 8th year of the Meiji era, we started the sake brewing industry for the first time in the county using sake rice from the Harima area. We hope that you will spend a rich time while drinking sake cups at the festival banquet with a dry and refreshing taste.
Representative: Shohachiro Okaniwa
Address: 2033 Funatu, Himeji, Hyogo
Foundation (year) 1875
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Kasumituru Kabushiki Gaisha Brewery
The birthplace of Kasumitsuru Brewery, was Mori, Kasumi-ku, Kami-cho, Mikata-gun, Hyogo, near the company’s current location. Mori is also the home of Kameizan Daijyoji temple, where a collection of 165 paintings on fusuma sliding doors is maintained. All of these nihon-ga (Japanese-style paintings) were painted by the famous Ohkyo Maruyama (1733-1795) and his pupils in the late Edo period and have been designated as national important cultural properties of Japan. Thus, the temple is also called Ohkyo temple. It is said that Ohkyo and his pupils, who were far from their homes in Kyoto, received great comfort from drinking Kasumitsuru sake. Kasumitsuru has firmly established its place as a local sake in Tajima area and has been highly acclaimed as a local sake in Hyogo.
Representative: Yoshio Fukumoto
Address: 600-2 Kobara, Kasumi-ku Kami-cho Mikata-gun, Hyogo
Foundation (year) 1725
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Kiku-Masamune Sake Brewery
Kiku-Masamune Sake Brewing was founded in 1659, when Japan was ruled by Ietsuna, the fourth Tokugawa shogun. The Kano family built a sake brewery at their residence and began large-scale brewing operations. Kiku-Masamune’s dedication to dryness is explained by the fact that dry sake is ideal as an accompaniment for cuisine, whose flavor it enhances. Not only does Japanese sake play a supporting role for Japan’s rich culinary culture, but it also is attracting attention worldwide in connection with the booming popularity of Japanese foods such as sushi. Kiku-Masamune will continue to pursue the ideal of authentic dry sake with a refreshing flavor that is free of impurities and a crisp, clean finish that perfectly complements all styles of cuisine.
Address: 1-7-15 Mikage-honmachi, Higashinada-ku Kobe, Hyogo
Foundation (year) 1659
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Fukuju | Kobe Shushinkan Brewery
Sake as fine as ours can only be made by starting with the finest koji (malted rice). The brewers at Fukuju carefully produce the koji by hand in koji muro (special cultivation room), using processes perfected over centuries of practice. Fukuju selects only the best rice, cultivated by farmers in the northern region of Mt. Rokko, where Japan’s finest rice is grown. The water we use, called Miyamizu, has long been regarded as ideal for sake brewing. Our inventive approach allowed us to pioneer sake making in the Nada region. Our location fosters great sake, while generations of dedication ensure consistent standards of quality. Commitment to our craft and pure natural ingredients result in a taste that is fresh and clear.
Representative: Takenosuke Yasufuku
Address: 1-8-17 Mikagetsuka, Higashinada, Kobe, Hyogo
Foundation (year) 1751
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Konishi Shuzo Brewery
Since being established in Itami (the Birth Place of Sake) in 1550, Konishi Brewery has generously been supported by loyal customers in its pursuit of taste and satisfaction. We always consider our company to be on parity with our customers and have built the company with pride and foresight as a manufacturer. While we will continue to emphasize our 460 years of rich history and traditions, the benefits of which, we realize that these have to be passed on and reflected in the current and future business plans. Japanese sake offers many universal values. The original feature of sake of course is its depth of flavor and represents a good nutritional balance. It should be treated with respect and as with all alcohol products drunk in moderation. Sake not only relieves stress but helps to promote a very healthy skin.
Representative: Shintaro Konishi
Address: 2-13 Higashi-Arioka, itami, Hyogo
Foundation (year) 1550
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Meijo Sake Brewery
The brewery was founded in the first year of the Genji era (1864). Needless to say, “Meijo” is named after “Himeji Castle (Shirasagi Castle)”, the most famous castle in Japan that rises above Himeyama in the center of the Banshu Plain. Since then, it has maintained its taste for over 140 years and boasts the highest production in Bansyuichi. In particular, Daiginjo and Junmaishu are made from koji and handmade, and are carefully fermented at a low temperature to create a fragrant sake (winning the Gold Award of the National New Sake Appraisal in 1989).
Representative: Kunimasa Imai
Address: 2222-5, Toyotomi, Toyotomi-cho, Himeji-shi, Hyogo
Foundation (year) 1864
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Miyakobijin Shuzo Brewery
Awaji Island is an island of ancient historical romance that appears in Kojiki and Nihon Shoki as the stage of national mythology, and historic sites and famous temples are left in various places including Izanagi Shrine. During the Edo period, it was placed under the control of Hachisuka, the lord of the Awa domain, and was incorporated into Hyogo prefecture in 1897. In 1945, 10 houses in the southern part of the island merged into one. The sake name “Miyako Bijin” is one of them, and was originally a trademark of Fushimi’s sake brewer. By using the combination of mountain abandonment and quick brewing, the sake quality is slightly thick, but the taste is refreshing and deep, and the liquor quality that is especially simmering is evaluated as the essence of traditional sake.
Representative: Hirotsugu Hisada
Address: 247 Enami nishikawa, Minamiawaji-shi, Hyogo
Foundation (year) 1945
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Nadagiku Sake Brewery
The name of the company, Nadagiku came from the combination of “Nada” in “Harima-Nada”, the name of the sea Himeji faces, and “Kiku”, Japan’s national flower. The rice used for sake brewery is very carefully chosen from “Yamadanishiki”. We make the most of the local rice exclusively used for sake, such as “Hyogo Yumenishiki” which is provided by a particular farmer in Ichikawa-cho in Kanzaki. We follow the traditional handmade technique of sake making and young employees are involved in brewing under the supervision of the chief brewer.
Representative: Masaya Kawaishi
Address: 1-121Tegara, Himezi, Hyogo
Foundation (year) 1900
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Okada Honke Brewery
The Okada Honke started brewing sake in Kakogawa City in 1874 (Meiji 7). In the 40’s of the Showa era, there were more than 10 sake breweries in Kakogawa City, but now we are the only one who continues to brew sake by hand. We use 100% of the underground water from the Kakogawa River, the largest river in Hyogo Prefecture, and 100% rice from Hyogo Prefecture to make the local sake “Shengren” in Kakogawa. Since 2012, we have been cultivating a part of rice in-house. We will continue to brew sake rooted in the region with the aim of local production for local consumption.
Representative: Okada Masatoshi
Address: 1021 Yoshino, Noguchi Kakogawa-shi, Hyogo
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In 1711, Ozeki was established by the first Chobei Osakaya of the Osabe family in Imazu, Nishinomiya City, Hyogo Prefecture. Since its founding, Ozeki has enjoyed longstanding and widespread patronage as a choice sake from Nada. In 2011, thanks to this support, Ozeki marks its 300th anniversary. Known as a sake region, Nada (formally called Imazu Village in Muko County, Settsu Province) is blessed with so-called Miyamizu, or groundwater originating in the Rokko mountain system. The region is also ideal for rice production, including Yamada-nishiki, the renowned sake rice.
Representative: Kuniko Osabe
Address: 4-9, Imazu Dezaike Cho, Nishinomiya City, Hyogo
Foundation (year) 1711
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The history of Sakuramasamune, which spans about 400 years in 1625, is the history of the Yamamura family. As a brewery’s philosophy, we are striving to set two items: one, to provide moisture to people through sake brewing with the motto of quality first, and secondly, to contribute to the local community based on the inheritance of culture. In terms of quality, we are all “self-brewed sake”, and we provide products that are “responsible” one by one, from the arrival of raw rice to shipping. Sakuramasamune will continue to inherit what our predecessors have left behind, and will continue to provide moisture to our
fans , including the present and future, with “quality” and “thoughts”.
Representative: Tazaemon Yamamura
Address: 5-10-1 Uozaki-minamimachi, Higashinada-ku, Kobe, Hyogo
Foundation (year) 1625
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Founded in 1717 (Kyoho 2nd year), Sawanotsuru originated from the fact that the first rice shop owner started brewing sake as a side business. Since then, we have inherited the power of connoisseurs of rice for generations, and we have continued to stick to pure rice sake and rice-only sake, and thanks to that, the sales of pure rice sake continue to be No. 1. While valuing the sake culture that is attracting attention from around the world as “new sake”, we will continue to make sake that makes your daily dining table even more delicious.
Representative: Takaharu Nishimura
Address: 5-1-2 , Shinzaike-minami-machi , Nada-ku, Kobe, Hyogo
Foundation (year) 1717
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Sennenichi Shuzo Brewery
For 140 years, Sennenichi Sake Brewery has continued to brew sake in Higashiura, Awaji, which is rich in the blessings of the mountains and seas. We are committed to high-quality sake brewing with the motto of sincerity while sticking to handmade brewing, which is suitable for calling it an old-fashioned brewery.
Representative: Hirosi Takeda
Address: Kuruma 2485-1, Awajisi, Hyogo
Foundation (year) 1875
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Tajimai Joint Name Company
Based on the idea that “one grain of rice has infinite power”, while preserving the tradition that has continued since the Genroku era, we use rice and water from the local area, aiming for coexistence and co-prosperity with the local Tajima, and the body. By making delicious sake that is gentle on the rice, we aim to make sake that is integrated with the local community so that people’s smiles and the nature of their hometown can continue to exist together for a long time.
Representative: Hirotaka Tajime
Address: 545Yanase-machi Santou-cyou, Asago, Hyogo
Foundation (year) 1702
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Takara Shuzo Brewery
Utilizing Japan’s famous miyamizu water, and carefully selected rice, Shirakabegura combines expert knowledge with cutting edge technology designed to faithfully capture the delicate essence of hands-on brewing techniques, enabling our dedicated brewery staff to bring you sake that accurately reflects their aspirations.
Representative: Toshio Kakimoto
Address: 2-1-28 Ougi, Higashinada, Kobe, Hyogo
Foundation (year) 1842
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Takashima Liquor Foods Company
The company was born in Mikage-go, one of the five sake breweries Nada-gogo, located in the eastern part of Kobe, the first Heisuke Takashima bought sake lees from a sake brewer in Nada Gogo and was engaged in a middle-aged business of sake lees. In 1897, it started manufacturing and selling genuine mirin made from shochu, manufacturing and selling Nara-zuke using mirin and mirin lees. In this way, from sake lees to shochu, shochu to real mirin, and real mirin to Nara-zuke, the company created new products with higher added value from their specialty products, leading to the production of Nara-zuke under the current trademark “Konan-zuke”.
Representative: Shuuhei Takashima
Address: 3-9-16 Mikagetsukamachi, Koube higashinada, Hyogo
Foundation (year) 1870
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Nishinomiya, which is located in the “Nada area” between Osaka and Kobe, was long famed for its quality water, access to choice rice and location near the ocean. By the 1600s, it also became famous for its innovative sake brewers. One of these brewers was Kichizaemon Tatsuuma who founded his sake brewery in Nishinomiya in 1662. In 1877, a Tatsuuma sake is entered into a national exposition’s competition with the name “Hakushika.” Hakushika takes a prize and later becomes the brewery’s core brand. Hakushika is known as one of Japan’s leading sake brews and enjoys increasing popularity as the sake best suited to match the nearly limitless range of Japanese cuisine.
Representative: Kiyoshi Tatsuuma
Address: 2-10 Tateishi-cho, Nishinomiya, Hyogo
Foundation (year) 1662
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