Emishiki
Shiga, Japan
Niigata used to be known as the best sake brewery in Japan. CEO Atsunori is from there and was trained as a sake brewer. However, he became the fifth generation to take over his wife’s family’s brewery, proving that the best sake can be made in Shiga Prefecture.
Gozenshu
Okayama, Japan
Their traditional method is revived by the last master brewer. He discovered an ancient document about Bodaimoto, and after years of research, he created his way of Bodaimoto – which only few sake brewery does. While most sake is made with artificial…
Hanatomoe
Nara, Japan
Yoshino, where the brewery is located, is known as thousands of Sakura trees and Yoshino cedars. While many breweries today prefer to ferment their sake in stainless steel tanks, this brewery is taking on the challenge of brewing sake in wooden tanks…
Hiokizakura
Tottori, Japan
They are one of the first sake brewers to engage in rice cultivation. Unlike wine, sake makers usually do not get involved with rice farmers, but they believed that good rice was necessary to make good sake. They revived the “Gouriki”, which had…
Hitomi Winery
Shiga, Japan
Its appeal lies in its pursuit of Japanese-style winemaking rather than imitating European wines. It offers wines with a wide range of flavors, some with a lemon-like aroma, others with a fresh, muscat-like aroma. It is truly a winery overflowing with “curiosity”.
Hoshiko
Japan
HOSHIKO is an artisanal liqueur created by the legendary bartender, called “Danny”. Aiming to make a world famous liqueur from Japan, it has selected Ume plum, no additives and limited production. Because of Danny’s immoderate passion…
Kaze no Mori
Nara, Japan
They only focusing on fresh, unfiltered and unpasteurized sake. Sake is usually only produced in the winter, but their research and high-tech equipment allows them to produce excellent quality sake all year round. They use extremely hard water…
Shichihonyari
Shiga, Japan
The CEO Yasunobu is super hip and friendly guy, but also regal-looking. Yes, he is the 15th generations of this brewery. Using ancient rice and not shaving it too much, his sake has a robust earthy aroma that goes well with the fermented foods…
