In Fushimi (Kyoto), we endeavour to preserve the heritage and develop the traditional culture of sake. In order to brew a good sake, we of course select our ingredients with the greatest care, but also carefully supervise every step of the production process. By using the famous local water Fushimizu, we obtain a sake which is extremely fine, mellow, light and subtle.

Sake

• Hana Kizakura 300ml
• Hana Kizakura 720ml
• Kinjirushi 300ml
• Kinjirushi 720ml

Kitagawa Honke brewery was created in Fushimi (Kyoto) in 1657. Fushimi, which is renowned as one of the major sake producing areas in Japan, is blessed with an underground water of exceptional quality registered under the name Fushimizu. Using traditional techniques and carefully selected ingredients, our sake has evolved together with the culture of Kyoto. We were awarded a gold medal at the 19th national new sake competition. We endeavour to bring to the consumer a sake of value.

Sake

• TOMIO JUNMAIGINJO TANSHUYAMADANISHIKI 720ml/1800ml
• TOMIO JUNMAIGINJO ZENRYOKYOTOSANMAI 720ml/1800ml/300ml

All our sakes belonging to a specific class name are made from rice grown in Kyoto. As a Kyoto brewery, we only use local water and rice. We strive to produce sake following our motto “a taste that only a sake brewed in Fushimi can have”

Sake

• EIKUN ICHIGIN JUNMAIDAIGINJO 720ml
• EIKUN IZUTSUYA IHEI IWAIMAI SANWARIGOBUMIGAKI 720ml
• EIKUN IZUTSUYA IHEI JUNMAIDAIGINJO 720ml
• EIKUN KOTO SEN NEN JUNMAIDAIGINJO 720ml
• EIKUN KOTO SEN NEN JUNMAIGINJO 720ml

The history of the Shoutoku brewery started in 1645, with the establishment of a brewery at the heart of Kyoto. Having believed for a long time that Junmaishu is the true form of sake, in the 1960s we started producing and selling Junmaishu and have since endeavoured to popularise it. Shoutoku brewery’s Junmaishu’s fresh fragrance and soft taste and the perfect harmony between the sweetness of the rice and natural acidity, can be enjoyed warm or cold.

Sake

• Shoutoku Junmai-daiginjo Enjyu-mannen
• Shoutoku Junmai-daiginjo Enjyu-sennen
• Shoutoku Junmai-daiginjo Karaku
• Shoutoku Junmai-ginjo Karaku
• Shoutoku Junmai Karaku Kimoto

In the over 340 years since Nakaya Rokuzaemon founded the Tamanohikari brewery in 1673, we have endeavoured to produce only the very best sake. We were the first to produce a sake using only rice and water. We started producing only Ginjos and convinced that “a good sake starts with a good rice”, we have been working together with contracted rice cultivators from every region. We use sake rice polished inside our brewery and only produce Junmai Daiginjo and Junmai Ginjo.

Sake

• Junmai Ginjo Syukon Tamanohikari 720ml
• Junmai Daiginjo Bizen-omachi 100% 720ml
• Junmai Ginjo Iwai 100%
• Junmai Daiginjo Syuho 720ml

Founded in 1675, we are one of the oldest breweries in Fushimi. Our brewery was the first to come up with the concept of Nigorizake (so called “cloudy sake”) and Koshu (vintage sake matured over 3 years). Located on the road that leads from Kyoto towards the West, in the past, we also acted as an inn for the nobles. The name Tsuki no Katsura (Katsura tree under the moon) comes from a poem by Anekoji Arinaga in the Edo period.Praised by a great number of authors and poets, it is also called “The sake of scholars”. Most importantly, we are a brewery that has cultivated with care the seasonal character and individuality of sake.

Sake

• TSUKINOKATSURA JUNMAIDAIGINJO HEIANKYO
• TSUKINOKATSURA ASAHI4GO JUNMAI
• TSUKINOKATSURA THE BRANCHE
• TSUKINOKATSURA IWAI 80% JUNMAI
• TSUKINOKATSURA KASEGIGASHIRA

We started business in 1677 in Fushimi, Kyoto, at the very place we are still presently. The current owner is the 11th generation of an uninterrupted line of sake producers. With sincerity as our priority, we have endeavoured to produce a sake respecting the traditions while introducing new techniques, all the while cherishing the relations between people. Food is a culture. We have always produced our sakes to accompany Kyoto’s gastronomy and intend to continue to be a brewery that thinks about the future of sake and its culture.

Sake

• SHINSEI TYOKARAKUCHI TOKUBETSUJUNMAIGENSYU
• SHINSEI IWAI JUNMAIGINJO
• SHINSEI IWAI JUNMAIDAIGINJO
• SHINSEI IWAI JUNMAIDAIGINJO SANWARIGOBU
• SHINSEI IWAI JUNMAIDAIGINJOGENSYU SANWARIGOBU TOBINDORI

Our brewery, which was founded in 1726, is the oldest of those located in the heart of Kyoto. We work with a very small team and all of our sake is produced exclusively by hand. The current owner and chief brewer is the 15th generation to be in charge of the brewery.Surrounded by the 36 mounts of Higashi Yama and the Kamo River, it has a view of the Imperial Palace and the Shimogamo Shrine to the west and the Daimonji to the East. 60% of the essential energy for the production of sake is solar. We also aim for innovative production techniques, such as the use of thermal tanks, which allow a thorough control of the temperature.

Sake

• Junmai KAGURA MurokaGenshu Ruri
• JunmaiDaiginjo KAGURA MurokaGenshu Shiro

Towa Shuzo is a sake brewery that was established in the Edo period.
Production stopped in 1977, but after 33 years, homemade brewing was restarted, under the guidance of the brewery’s oldest daughter. Since the revival, the brewery has been particular about using only locally grown genryo-mai - a type of rice used in sake production - with small batches brewed by hand by kurabito (brewery staff). Although not much sake is made in a year, a variety of sake is produced to meet the needs of every occasion. The female owner, who restarted the brewery, is recognized as the first female Toji of the Tanba Toji. Please enjoy some local sake from Fukuchiyama in Tanba, brewed by a female Toji.

Sake

• Fukuchi SanmanNisen-Goku, Dai Ginjo Iwai
• Rokkan Hana, Tokubetsu Junmai
• Rokkan Ao, Yamahai JyunmaiGinjo

The Yosamusume brewery is located near Amanohashidate (Tango, Kyoto prefecture), considered to be one of the three most beautiful landscapes of Japan. It has a long history, which started around the earthed building built at the end of the bakufu, and adding new buildings as the emperors came back into power. The characteristic of our sakes resides in its deep aromatic and mellow flavor.

Sake

• Yosamusume Junmai Daiginjo Gohyakumangoku

Established in 1832 at Tango-Yura bay in Miyazu, Kyoto Prefecture, this traditional brewery's history traces back to the Edo period. A variety of award winning sake and liqueurs are made here. Thorough about the sake production process, emphasis is placed on creating harmony by carefully combining "rice" that's local, "water" that's rare even in Japan, and "people" that use traditional production methods. In particular, while the water used for brewing has an ultra-soft water quality of just 11.9mg/L, it is a mysterious water which can be brewed flexibly with both sweet and dry sake, and it forms the base of the sake brewing process.

Sake

• Junmai-daiginjo HAKUGINNO-SHIZUKU
• SHUTEN-DOUJI KIMOTO GINJO
• IWAI55 MIGAKI
• Vivid Like the Blue Sky

We small brewery founded in 1879 and located in the northern part of the Kyoto prefecture. After an interruption, the production resumed in 2006. The chief brewer is the wife of the current owner. They produce sake together with a trustworthy team. Only using locally grown rice, they produce only Junmaishu in small quantities, without adding any unnecessary ingredients.

Sake

• Junmai Daiginjo Ikekumo

Our brewery, which exists since the Edo period, is located in the middle of the Tango Peninsula, on the maritime side of the Kyoto prefecture. The chief brewer and his four licensed assistants produce a sake made from rice cultivated in the middle of nature with mountain water and keep exploring the potential of sake. Our roots are in the nature within which we live, the relations we have are continuing to establish and the trust that is given to us.

Sake

• Matsurikurabu 720ml
• Nishikikurabu 720ml
• Asahikurabu 720ml
• Iwaikurabu 720ml
• Kamenookurabu 720ml
• Chokamenookurabu 720ml

Situated at the northwestern tip of Kyoto prefecture, Kumihama-cho has a white sandy beach and Kumihama Bay - an inland sea separated by a sandbar called Shotenkyo, which changes its beautiful appearance with the seasons, to the delight of visitors. The brewery is situated on the coast of Kumihara, with panoramic views of the bay, which inspired us to call our sake ""Kuminoura"".
Trained under the skillful Tajima Toji, Tatsuro Kakimoto, who is the Kuramoto Toji (brewery owner family and head of sake production), pours heart and soul in to his handmade Junmai and Ginjo sake, which are loved by people all over the country.

Sake

• Kuminoura, Junmai DaiGinjo
• TojiNoHitorigoto, Junmai Ginjo
• GINKAKUK, JunmaiDaiGinjoGenshu