Kikkawa Jozo has been making sake since 1912 but in 2012 their brewmaster Masanori Mizuno took them in a radical new direction. Their Afuri sake is bold and brash, with lively flavors and prominent acidity. They draw well water from Mt. Afuri, an unusually mineral rich water source that allows for vigorous fermentation. Primarily low polish their rice is mostly milled to just 90% remaining allowing for the full flavor of the grain to come through. In addition they have revived older methods of developing acid making for bold and unusually tart sake perfect for food pairing.

AOKI SHUZO, is located in Uonuma city, Niigata prefecture, known as one of the snowiest regions in Japan. Established since 1717, we have been brewing Sake continuously for over 300 years. Our signature brand KAKUREI, and other Sakes are produced by various benefits of the snow country, and skilled Echigo-Toji, the master brewers. While Niigata prefecture is famous for Tanrei-Karakuchi, the light, elegant and dry Sake style, we are aiming to create Tanrei-Umakuchi, remaining the pure umami of Sake-rice, handing down our original recipe to the next 100 years.

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​The ‘Yuki Otoko’ is a mythical creature said to inhabit the snowy mountains of Niigata. Large and hairy it hides in high altitudes but is known to emerge and help lost travelers. The yeti evokes the resilience of Niigata locals amid the harsh mountain winters, and the dedication to make sake during a cold months. In the spirit of Yuki Otoko the brewery dedicates a portion of all proceeds to rescue efforts in the local mountains.

Established 1688 in the northern Kyushu region, Amabuki Brewery has been producing sake earnestly for over 325 years. They make use of locally harvested Saga rice and underground water and to create unique, high grade sake. Their specialty - a new style of using flower yeasts - is a combination of their skill, creativity and hard work, and led to new level in sake. Enriching your most relaxing times with the elegant and unique fragrances and flavors in their brews has been their ultimate duty for generations. 

Bijofu Schwa!! is a sharp and refreshingly tart tasting sparkling sake that is carbonated by dissolving carbonic acid in ginjo-shu sake. Its smooth taste is partly due to it being lower in alcohol than most sake. Enjoy this bubbly sake both before and during a meal, not only on the rocks but also with lime or lemon. Be sure to always keep it refrigerated and open it gently and with care so it does not bubble over and spill.

Premium spring water greatly contributes to a vigorous activity of microbes during sake brewing. BIJOFU brews their sake using undercurrent water of the Nahari River, flowing from a forest of Yanase Cedar, the prefectural tree of Kochi. Also, they use the highest ranking sake rice, Yamadanishiki, grown in the Special-A rice paddies in Tojo in Hyogo Prefecture. In addition, when it comes to "terroir" of sake, they make use of Gin no Yume, an optimal sake rice variety developed in Kochi Prefecture, and Matsuyama Mi-i, another optimal sake rice from neighboring Ehime Prefecture,
to brew sake representing regional tastes.

Timeless artistry meets a bold vision for the future

BŌKEN represents a new generation of Japanese sake brewers who honor tradition while daring to innovate.

Say hello to BŌKEN—an award-winning portfolio of distinctive Japanese Sakes.

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BŌKEN Sakes are brewed by skilled artisans from centuries old Japanese breweries. Each of our selected family-run breweries shares an exemplary dedication to best-in-class craftsmanship along with a balanced approach to innovation—one that’s steeped in experience and tradition. The result is collection of distinctive award-winning sakes. Take a look at Our Sakes for a deeper dive into their finer qualities.

Born “Gold” is a winner of countless accolades and a staple everyone should try, even amongst our vast portfolio. This is a “muroka,” which doesn’t go through any refining treatments, keeping all the fine flavors and aroma intact. Extreme smoothness in texture is achieved by maturing at a temperature of 14 F for one year before blending. If you’re looking for a smooth, full-bodied junmai daiginjo to impress your friends, this is the one.

At Brooklyn Kura, we are committed...

...to a new tradition of American Craft Sake. Building on more than 1,000 years of Japanese brewing history, we’re demystifying sake and making it more accessible. Our sake is brewed right here in New York City, hand-crafted with the highest quality ingredients.

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Sake with every meal...

Today, most Americans think of sake as a distilled spirit to be served warm and enjoyed like a shot. We’re changing that perception: Good sake is subtle and complex, generally best served chilled or at room temperature.

Whether you’ve been on a sake pilgrimage to Japan or you’re a complete sake rookie, we promise you won’t be disappointed.

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In 2021, we entered into a long-term partnership with Niigata-based Hakkaisan Brewery, one of the most respected breweries in Japan and home to many celebrated sakes. Our goal is simple...continue to share our love of fermentation and passion for sake around the world.

Industry City is home to restaurants, retailers, breweries, distilleries, Brooklyn Children's Museum pop-up and lots more! We're looking forward to being a part of this growing community of innovators.

The brewery, which was first established in 1866, has been crafting well-known and delicious sake lines like Ichiryu and Kimi no Tomo for generations. In 1955, the brewery was reborn as Kiku no Sato Shuzo, and the sake they create has been loved by many ever since. At present, they are a very small-scale brewery run by four people – two generations in one family, plus two employees – and each year they produce only 400 koku, equivalent to a mere 40,000 1.8-liter bottles (and they are only operational between late October and early April). The chief brewer (or toji) who is responsible for overall sake production is managing director Makoto Akutsu. Together with the rest of his kura, they aim to produce sake that is full-bodied and balanced yet with a clean finish – sake that can be enjoyed with meals which will actually enhance the flavors of a meal. 

Sake to the World
Truly delicious sake has the power to make people happy, transcending borders, cultures, and languages. We believe this.
 

That is why we continue to pursue sake that we believe is delicious. We have developed a style of sake brewing that specializes in one genre, using only Yamada-Nishiki sake rice and producing only Junmai-Daiginjo.
 

We believe that because sake is delicious, it must constantly evolve and change. It is not a matter of making sake with the same recipe and continuing to make the same taste.
Our goal is to always question our own DASSAI and make better sake.

Dassai Blue made in New York does not aim to be the same sake as in Japan.
 

We will pursue the best that can be made in the U.S. environment, including water and climate, and we will also encounter the diverse food cultures that gather in New York City, and we will feed on the many conflicts we encounter to create Dassai Blue that tastes better than Japanese Dassai.

In 1865, our company “Yamato-shuzouten” was founded in the area of Minaminaraoka（Currently Daisen-city) by Ito Juushiro who was the 12th head of the Ito Family.
During this era Japan started to open up the country: It was the dawning of a new era. The Ito Family moved from Kansai area to Tohoku area and as landowners became involved in agriculture while representing the region. It was Juushiro who established a brewery using high quality local rice.
Ito Kyonosuke the 13th head of the Ito Family took over the business and put Yamatoshuzouten into commercial use. Toji’s (Master Brewer) desire to brew exceptional sake, the Ito family named their company “Dewatsuru” –or “crane of the Dewa Region”—in order to convey the elegance of its product.
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​Dewatsuru Brewery is located in a mountainous area in the southern part of Akita Prefecture. The mountains surrounding the brewery are called Dewa Hill, the source of rich and clear spring water. In the same way that Akita’s four seasons and humid climate perfectly suit the cultivation of rice, its heavy snowfalls and winter temperatures are perfectly suited for brewing sake.

Founded in 1849, the Tajima Brewery is managed by the 6th generation of the family. The brewery specializes in the production of yamahai sake. This traditional yamahai method of brewing sake takes 3 times longer than modern methods, but it gives the sake an exceptionally layered and complex flavor. The Tajima family named their sake Fuku Chitose to express their wish that their sake will always bring happiness to those who drink it. Fuku means “happiness” while chitose means “forever”. This yamahai junmai has savory aromas of pumpkin and spices with complex earthy flavors. The finish is dry and long lasting.

Brings out the essence of good material with every possible effort

One thing you could say to make good Sake is to use high quality materials – Water and Rice.

Hakkaisan uses “Spring water from Raiden” for all brands of Hakkaisan. The spring water is brought to our Kura (Sake factory) from the foot of Mt. Hakkai through pipe line. Rice brands of Goyakumangoku and Yamadanishiki which are believed to be the most suitable rice for making the Sake are used for making Hakkaisan. Needless to say, Hakkaisan carefully select the place and the growers of rice. Based on traditional know how and every possible effort and using these strictly selected materials, Hakkaisan makes the best quality Sake.

Sake made from best materials available, with love, tender and care, Hakkaisan makes well-balanced highest dignity and quality Sake. The definition of highest quality Sake is, Hakkaisan believes, Sake that has full body but clear and smooth which does not interfere or disturbs the taste of food.

Founded in 1916, the current fourth generation owner and toji (master brewer) brews sake using pure fukuryusui from Tateyama mountain range and local Sake Rice from Toyama prefecture. Its HANEYA brand named after the original shop name spares no painstaking effort and is light and soft in texture. The wish is express the desire to lift the drinker's spirits up as if giving you wings to fly. From 2012 they have converted to all-season brewing and are able to provide fresh nama sake throughout the year.

JAPANESE EXCELLENCE. FRENCH TASTE.

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Heavensake is a composition by acclaimed French cellar master, Régis Camus, in collaboration with Japan’s most respected sake breweries: Tatenokawa, Urakasumi, Katsuyama and more. 

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Admired for his assemblage virtuosity, Régis Camus is an 8-time IWC “Winemaker of the Year” title winner. His respectful ambition is to create unique sakes showcasing the art of assemblage while honoring the magnificent heritage of Japanese sake-making.

Régis Camus likens assemblage to musical creation, where single elements are harmoniously layered to create enchanting compositions. Through years of experience, Régis understands how different aromas and flavors interact with each other to bring new taste profiles to life. 

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When Heavensake first introduced assemblage to sake, some people mistook it for the more common act of "blending," which was never intended to elevate the sake experience. As such, Heavensake was the first to bring assemblage to sake.

Izumibashi Sake Brewery

Believing that good sake is made with good rice, Izumibashi is one of the few breweries in Japan that both polish and grow their own sake rice. Their proprietary junmai, crafted with attention to the unique properties of each rice field, benefits from this meticulous approach. At Izumibashi, they use a traditional tool called a kojibuta to make their koji. This traditional sake-brewing tool requires three times the effort compared to modern methods but allows for precise control over water volume and temperature, ensuring the highest quality. They produce their koji in small batches, each carefully tuned to the unique characteristics of the sake rice from each producer. 

Essentially true to sake, deeply and proudly rooted in Japan, IWA’s brand name is inspired directly by its birthplace of Shiraiwa, in Toyama Prefecture. Its state-of-the-art kura, designed by world-renowned Japanese Architect Kengo Kuma, honors ancient sake-brewing techniques guided by a modern approach.

Pioneering the Assemblage of different varieties of rice and yeast while exploring the potential of bottle maturation, IWA 5 achieves superlative balance and complexity in sake. It revisits the equilibrium between nose and palate to achieve the flow of paradoxical richness and weightlessness. A universal symbol of balance, the number five represents Assemblage, the art form of blending.

Founder & Maker, Richard Geoffroy

Geoffroy is a world-renowned winemaker whose contribution has left an indelible impression on the world of fine wine. Immersed in an environment of wine and grapes from a young age, Geoffroy was appointed as Chef de Cave at Dom Pérignon in 1990. Over the next three decades, Geoffroy led the rejuvenation of Dom Pérignon into one of the world’s most iconic luxury brands.

Upon retiring from Dom Pérignon in 2018, Geoffroy entered a new chapter of his life, turning his attention to Japan. Following his countless trips to the country that sparked his love for its culture and people, he was inspired by a desire to contribute to the hallowed craft of sake. Resetting his challenges to bring an element of innovation to a production with over one thousand years of tradition, Geoffroy founded IWA Sake of Japan in 2019.

Kato Sake Works is a local craft sake brewery in Bushwick Brooklyn, featured on New York Times, Kato Sake Works offers local sake enjoyed genuinely. They are the neighborhood brewery that bridges cultures and reshapes the sake experience.

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Founder, shinobu kato, he loved cooking, entertaining friends, and hosting parties, but was never able to find a good sake to serve for these various occasions. After frequenting many local breweries and wineries, Shinobu saw how Americans would come to try, enjoy, and learn about beer and wine, and leave feeling satisfied. That is when the thought crossed his mind: What if there was a sake experience like that here in the US where people could come try sake, learn about the different types, and buy the perfect sake for any occasion?

So, Shinobu decided to build a tiny kitchen brewery and began steaming rice. After weeks of brewing and fermenting, his first batch of eight hazy, unfiltered bottles of sake was ready. He organized a tasting party with a few of his friends, and to his delight everyone had the same reaction: they loved it. This response inspired Shinobu to keep brewing sake for more friends to try.

After several more successful batches, one of his friends, who had never purchased any sake before, asked to buy a bottle of “Shinobu’s Sake.” This would not be the last time he heard this request.

With the solution in the bottle, Shinobu started Kato Sake Works so that everyone could learn to love sake as he did years ago in Tokyo.

1 in 300 million | It was cultivated for 4 months 6200 meters under the sea and additional 10 days 400,000 meters above earth.

Kochi prefecture is a pioneer in sake yeast, and this sake features their proprietary strain, AA41, which survived a grand excursion both to outer space and the deep sea.

In 2005, the world's first "space yeast" was sent aboard a spacecraft to the International Space Station at an altitude of 400 km, and returned after a 10-day journey. When the yeast was tested in 2019, it was completely wiped out. In 2021, it spent four months in the deep sea at a depth of 6,200 m and 620 atmospheres. This sake was made from "space deep sea yeast," which had a one in 300 million chance of survival after traveling 406 km into space and the deep sea. Its deep flavor comes from its survival in such a harsh environment.

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Kameizumi hails from Kochi prefecture in Shikoku. Shikoku is the large island off the mainland of Honshu. Kochi prefecture is famous in the sake industry for its bold experimentation with sake yeast. The main family yeasts Kochi has developed start with "CEL" in the name. Despite its 
small size, because of their bold 
collaboration with the Kochi sake research institute.

【Numerous Gold Prizes in Japan】
Kikusui has been awarded many gold prizes for its new-brew Sake in some of Japan’s most authoritative competitions, which judge the quality of new Sake produced in breweries throughout Japan.
 

Founded in 1881. Experience the Japanese sake culture at Niigata's sake brewery, japan's number one rice production area.

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The Kikusui brewery is located in Niigata. Surrounded by oceans and mountains, Niigata is a land that boasts natural beauty and delicious food.
By far its greatest claim to fame, however, is its production of Japanese Sake. The prefecture has more Sake breweries than any other prefecture, and those many breweries continue to work hard in their quest to produce fine Japanese Sake.
 

JAPAN'S NO.1 NAMA SAKE, CASK STRENGTH.
Japan’s first Nama-Sake launched in 1972 pioneered the new trend of Nama-Sake sparking the Nama-sake boom. Being un-pasteurized and undiluted allows you to enjoy the fruity aroma and fresh full bodied flavor of this Sake, and 19% ABV gives you a high-impact sensory experience. Because of the delicate nature of un-pasteurized Sake, this product is sold in a can to shield it from the light.Being un-pasteurized, this can sake can be aged in your own fridge as long as you lilke. After 1 year or so, the flavor will turn mellower, fuller developing velvety mouth feel. You'll enjoy a completely different experience than when you try it fresh.
 

Established in 1830 with the motto of "quality first". Brewing sake is making rice. Not only do they focus on obtaining high quality sake rice, they dedicate time and effort in their labs to increase said rice's quality. Their efforts do not stop there however - in order to help preserve the environment, they implement the ISO14000 system of environmental sustainability, and also participate in various activities to preserve their natural surroundings. Additionally, they hold tea ceremonies, concerts, and cultural events for the local community. The goal is to make a fun, sustainable, and ultimately enjoyable environment with sake.

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PAST, PRESENT AND FUTURE
Sake that Evolves with the Times

Nestled in a rich pastoral landscape surrounded by rice fields, wooded mountains and an abundance of pure groundwater, Asahi-Shuzo has been blessed with the ideal environment for making world-class sake. Since our foundation in 1830 we have understood that while high quality natural resources are vital, so are people. The three cornerstones of our sake brewing are our rice, our water, and our staff. Quality in everything has been our top priority since the beginning, and will be for generations to come.

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​By sourcing ancient wisdoms and techniques from previous generations and refining them with cutting-edge research, we strive to ensure our products exceed expectations and reflect the times. Our Sake Research Center evaluates and develops new rice strains, yeasts and methods to continuously innovate our sake and brewing techniques. Our flagship brand Kubota’s signature tanreikarakuchi — a crisp, clean and dry finish — is one result of our efforts to meet the needs of changing culinary culture.

Kuheiji's masterpiece that maximizes the individuality of Yamada Nishiki and the characteristics of terroir sake and vintage sake.
Limited production of only 270 pieces from Kuheiji's Monryu rice fields in the Kurodasho area.

Seeking a nostalgic, refined, mature fruit flavor.

Kamoshibito Kuheiji strives for a balance of bitter, tart, and acidic.
Instead of relying on special techniques, we make use of each sake's myriad scents to harmonize with the five tastes and bring out the natural shape and fullness of our products.

The acidity of a sake is like the backbone of a person.The better the strength and posture, the better the taste.

By limiting the human technical influence, we can pay homage to the raw materials' excellence.
There is something elegant about the natural form.

Kurosawa is a family run sake brewery with a history of over 150 years of crafting fine sake using traditional methods. Founded in high mountain Nagano Prefecture is 1858, it is currently overseen by Kazuo Kurosawa, the fifth generation of the family to run the brewery, with his son Yohei serving as toji master brewer, leading the sake making team. They specialize in the labor intensive and traditional kimoto method of sake production that produces bold, rich flavors and a beautiful sharp acidity.
 

It was during a trip to Japan in 1996 that a young Jun Tanaka who had been importing fine Japanese sake to the US discovered the brewery and realized the bold flavor of its sake would go over extremely well in the US. Up until then most sake available in North America was high quality, ostentatious and aromatic and highly priced sake from Japan, or American made sake that could be sold inexpensively but tasted nothing like authentic traditional sake. It was Tanaka-san’s insight that traditional, well-made sake with bold and nutty flavors at a reasonable price could find a place in the United States.

Since 1998 Kurosawa has been one of the most well recognized Japanese made sake in the US, with excellent quality, carefully controlled freshness, accessible pricing, and a bold and authentic flavor.

Imanishi Shuzo was founded in 1660 in Miwa, Nara, home to the god of sake, and has been brewing its “Mimurosugi" sake for over 360 years. They devote ourselves themselves completely to sake brewing at the home of Omiwa Shrine, the oldest shrine in Japan, which has been worshiped as the "god of sake" and the "ancestral god of brewing" since ancient times. Brewed with underground Mt Miwa water, the same water used to grow the rice in the local area's contracted farms. They feel proud and happy to be able to brew in this rare sacred place, and will continue to express Miwa in their brewing.

Mioya Brewery’s sake is created through fermentation that brings out the umami of rice and koji, combined with the climate of Noto.

Rich texture and bold umami flavors are expressed by Toji Miho-san's experimental brewing methods including 1 year of bottle aging. Eternal Embers is named for a local "river-crossing" festival wherein an ancient Japanese prince is reunited with his beloved princess. Torches are used to light the way to their joyous once-yearly reunion. Bread pudding aromatics of raisin, nut and fig. A major trademark of this Yuho sake is that there is lots of umami without being cloying. A great sake to try warmed as well as slightly chilled. Pairs well with a variety of dishes from patê to pecan pie. Also try with miso-glazed seafood, pesto pasta, or cilantro dishes.

【Numerous Prizes】

Nagai Shuzo, founded in 1886 by Shoji Nagai, the Nagai family continues to make high-quality sake at their namesake brewery to this day. They are located at the very northern edge of Japan’s central Kanto plain, right where it meets the foothills of Mt. Hotaka. In recent years the brewery has pioneered a distinctive “Nagai style” of sake, marked by purity of flavor and clarity of structure. In addition to making beautiful Ginjo grade sake, they make supremely elegant sparkling sake and superlative vintage releases of dessert sake.

Nagaragawa is the river that has been a central fishing spot for 1300 years - this water ultimately finds its way into Komachi Shuzo's underground well water. They are the proud winners of several competitions, and are often featured on magazines due to their high quality sake and skill level in brewing.
Their sake is also famously known as "Symphony Sake" due to the fact that they play music while the sake is fermenting in the tanks - some say this has an effect on the final product. 

The brewery was established in 1902, and the Nanbu Bijin brand name came to be in 1951. The Iwate area used to be called Nanbu (South) and is a place rich with nature, abundant water and fertile soil. In Japan, most breweries of the time made quite rough, inelegant and sweet sake. But, Nanbu Bijin wanted to make clean & beautiful sake like a fair southern maiden. Hence, the name Nanbu Bijin, or Southern Beauty.

Located in Hot Springs, Arkansas, Origami Sake is nestled amidst the Ouachita Mountains, sourcing its famous mineral water. 

The brewery is located within miles of our grower in the heartland of U.S. rice country. 

Using 100% Arkansas-grown rice varieties selected for quality and character, every bottle of Origami Sake reflects our commitment to sustainability from farm to bottle.

Owner and brewmaster Norio Onda is the fifth generation of his family to steward Onda Shuzo, which has been in continuous operation since 1875. They are a tiny family operation with Norio and his wife doing the bulk of the work with just one assistant to help. The brewery is located right where the foothills of the Echigo mountains meet the Shinano river.

Most of what they produce is a great inexpensive sake made for local production, but for a small run of sake bearing the Onda name, they put in a ton of extra effort. Onda-san has one hectare of land he grows rice on, and that small amount of rice is used for their signature Onda sake, of which only a few hundred cases a year are produced. It is sold exclusively around the brewery and a small amount that we are lucky enough to see in the US.

Shinkame has been making fine sake in rural Saitama since 1848, end of the Edo Period, and in 1987 made history as the first sake brewery since World War to exclusively produce Junmai sake: premium sake without the use of distilled alcohol. At the time they bucked the industry trend of producing more and more highly polished Ginjo and Daiginjo sake with floral aromas, and concentrated entirely on “kanzake”, sake meant to be enjoyed warm. It has built them a loyal following from both sake connoisseurs and patrons of local pubs, where it is enjoyed with the hearty mountain cuisine of Saitama. 

Rain falling on the land, the wind that blows, the breath of the air,
sake brews as the season comes and goes.

Domaine. This concept means trusting the unique elements of the soil and
not against its nature. In the Sakura City in Tochigi prefecture,
“climate,” “water,” “rice,” and “kura,” all these environmental
factors can only be found here give irreplaceable uniqueness to Senkin.

Water is the life of sake. We are particular about the water that we are
using in sake making, and we use the same water to cultivate the rice.
The original ingredients, “Kamenoo,” “Yamadanishiki,” and “Omachi”
sake brewing rice varietals, are grown with the same underground water vein
of the brewery. They are the selected cepage or varieties of Domaine Sakura.

Keeping the same growing environment is a respect for nature,
then we work toward a perfect mariage. The individuality of
this land is the individuality of Senkin.

Takara Sake USA is situated in the area of Berkeley, CA that was once known as OCEAN
VIEW, a diverse neighborhood overlooking the San Francisco Bay. Inspired by such, Sho Chiku Bai Ocean View Junmai Sake is a new style of sake that is brewed with the unconventional choice of white koji, which lends to heightened levels of citric acid. As a result, Sho Chiku Bai Ocean View Junmai Sake is bold and refreshing on the palate, and easily paired with a variety of foods but especially well with seafood.

Inspired by the national trail near Takara’s Berkeley, CA brewery, Sho Chiku Bai Skyline Junmai Sake is forging a new path in the sake world with a modern style that bucks tradition. An unexpected pop of heightened acidity is complemented by hints of tannins from blending in barrel aged sake. The result is daring and uniquely delicious, with a complex mix of fruity, savory and floral notes.

Since launching sake brewing operations in 1842, in the late Edo period, we have been providing for more than 170 years a wide variety of products underpinned by our creative and proven technology responding to the values and tastes of consumers.

Foo Fighters×TATENOKAWA
A Junmai Daiginjo sake created to commemorate the 25th anniversary of the Foo Fighters and the release of their 10th album "Medicine At Midnight".

Tatenokawa was the first Sake Brewery in Yamagata who decided to brew exclusively Junmai Daiginjo class sake, and hope to continue to do so while providing their high quality merchandise at an affordable price. Nearly all of the rice they use to brew is locally grown Miyama Nishiki and Dewasansan. In 2014, ANA International picked this sake for their First Class and Business Class sake.

Uka is the Japanese word for emergence, and it was chosen as the brand’s name for the symbolism it embodies on several levels. From humble beginnings as organic grain in a field, the rice is transformed through milling and brewing to emerge as a sake which is elegant and refined. The sake label itself is symbolized by the sumie style butterfly. The lower wings of Uka’s butterfly are stylized maps of California and Fukushima, signaling a new relationship established between the family of a California rice farm and a centuries-old brewer’s family in Japan. But most important, Uka sake is a renewal of continuing the Koda Farms’ founder’s passion for seeking ways to increase ties and foster relationships between the USA and Japan. Uka sake completes the circle of connection by using organic rice grown at the founder’s California farm and having it brewed into sake near the Koda family’s ancestral home in Fukushima, Japan.

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The rice used to make Uka sake is grown at Koda Farms® in California’s San Joaquin Valley. In 1928, Keisaburo Koda, an immigrant from Ogawa, Fukushima, Japan, founded the farm. At this same location, Keisaburo’s third generation descendants endeavor to continue the 90+ year history of growing high quality rice. During the tenure of the second generation, Koda Farms®’ rice breeder created the uniquely shaped medium grain Japonica rice variety, KR55, packaged under the Koda Farms®’ brand, Kokuho Rose®, whose literal translation is “country’s treasure.” During its 60+ year life, Kokuho Rose® has garnered a reputation for excellence among rice connoisseurs for its pleasing appearance, tantalizing aroma, and slightly sweet floral flavor. In 2019, experiments began to craft Koda Farms®’ organic rice into sake. Unexpectedly, the results from brewing Kokuho Rose®, a non-traditional variety for brewing sake, yielded impressive outcomes, and culminated with the introduction of Uka Black Label, Uka Dry, and Uka Sparkling Sake.

AN INVITATION TO DISCOVER SAKE TOGETHER

WESAKE makes sake in Kobe Japan and they make sake in canned so that you can enjoy sake easily anywhere. WESAKE process starts in the rice fields in Tagocho Japan, where rice grains are carefully grown for 6 months by local farmers. Rice is then transported to Kobe Japan, a famous sake-brewing hub given it’s ideal climate and its pristine water sources. WESAKE brew Junmai Ginjo style sake because it’s elegant enough for seasoned sake drinkers, but also bright, fun and easy for all those who are starting to drink it.

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Sometimes sake can be perceived as formal, distant or hard to understand. But in Japan, sake isn’t just for sushi restaurants… it is something to enjoy with friends, family, casually outside during summer or at a BBQ. 

We believe sake to be an everyday pleasure and that's why our goal is to help make it easier and more approachable so more people can enjoy this amazing beverage.

Sake has been crafted in Japan for at least 2,000 years and we knew we had to honor its heritage, tradition, and strong connection with Japanese culture.

So we developed a friendship and partnership with one of the oldest sake breweries in Japan to craft a premium-grade sake that would remain elegant for seasoned sake drinkers but bright, fun, and easy for all those who are starting to drink it.

We were brought together by a shared passion for sake and its future. We believe that through education, awareness, and accessibility we can contribute to the growth of the sake category and make this amazing beverage a real option for consumers anywhere and anytime.

As our friends in Japan say, sake is for everyone, and there is no wrong way to enjoy it. 

Sake is best enjoyed with company - our name, WESAKE, is an invitation to discover sake together.

Nakazawa Sake Brewery is a historic brewery, founded in 1825 (Bunsei 8). In its early days, the brewery dedicated itself to producing sake using Ashigara rice grown in Kanagawa Prefecture. Their efforts were recognized by the lord of the Odawara domain, Lord Okubo, who gave them the name “Matsumidori.”

The Meaning Behind “Matsumidori”

• “Matsu” (松, Pine) represents the rows of pine trees along the Sakawa River, which flows beside the brewery.

• “Mi” (美, Beauty) symbolizes the beautiful landscape surrounding the brewery and the refined sake it produces.

• “Dori” (酉, Sake) refers to the shape of a sake jar, representing the essence of sake itself.

Nakazawa Sake Brewery continues to focus on producing pure rice sake (junmai) and unpasteurized sake (namazake), carefully selecting both the rice and water used in brewing. The brewery carefully polishes each grain of high-quality sake rice and uses the pure, pristine spring water from the Tanzawa mountain range. Maintaining traditional brewing methods, every step—from koji-making to pressing the sake with a traditional fune press—is done by hand, ensuring that the sake is crafted with care and precision over time.

【The Fine Sake Awards Japan 2024 Gold Prize】​

Moderate Aroma and Clean Aftertaste.
Suigei’s Sake is Crafted to be Enjoyed with Food

In Kochi Prefecture, home of Suigei, people traditionally enjoy sake with fresh food. Here at Suigei, we have further explored Kochi’s table sake culture and polished our techniques to brew a rich and dry sake that exhibits “a moderate aroma” and “distinct umami”. Suigei’s table sake is crafted not only to accompany your everyday dining but also special celebrations to complement all the festive dishes from start to finish.

The only Sakagura/Sake Brewery in Kochi City (named after an alias of Yamauchi Yōdō, who was a Japanese Daimyo of the Shikoku region in the Edo period). They aim to make sake that is the best to pair with food - sake that is dry, yet with high acidity and umami - using the isolated Tosa Mountain range's pure spring water. This water contains no iron or manganese, which are detrimental elements in sake. The brewery is also quite particular about their ingredients - the rice is polished very carefully, and they use true Kumamoto Yeast.

Since the end of Edo period (1823), we have been brewing sake on the Kaga plains at the foot of sacred Mount Haku. Tengumai is beloved by local sake lovers in Ishikawa, its demand grew and spread Tengumai sake around the world. We continue to brew sake that everyone can enjoy and pair with food. We aim to provide the world with sake that truly expresses the essence of Japanese culture, and which conveys our pride in making it. We are determined to continue to brew sake that can enrich people's hearts and bring harmony.

Kawanishiya Sake Brewery, established in 1897, was born in a region blessed with beautiful nature, where one can enjoy mountain climbing, hiking, famous waterfalls, crystal-clear streams, and flower viewing, all set in the Tanzawa mountain range. One of their notable labels, Tanzawasan, was created from the brewery owner’s passion to craft junmai ginjo sake using the finest rice, in collaboration with local farmers. Tanzawasan embodies the brewery’s belief in achieving ‘harmony with food,’ where sake enhances the flavors of food, and food elevates the sake’s taste. With deep flavors and a long-lasting finish, Tanzawasan spreads across the palate, much like the streams of the Tanzawa mountains.

Kumazawa Brewing Company

Since 1872, Kumazawa Brewing Company, the only sake brewery in Shonan, Kanagawa, has been dedicated to crafting high-quality sake through a handcrafted, small-batch method that reflects the unique climate and character of the Shonan region. Their label, Tensei, offers “Song of the Sea,” which uses special Yeast Number 9, a sake yeast discovered in Kumamoto Prefecture that is ideal for ginjo sake, producing rich aromas and clear flavors. Additionally, “Infinite Summer” is made from “Gohyakumangoku” rice, sourced from Toyama and Shonan. The rice is polished to 60%, and Yeast Number 9 is used for fermentation. This rice imparts a juicy sweetness to the sake, which is bottled within 24 hours of pressing to preserve its delicate aroma and freshness.

【The U.S. National Sake Appraisal 2017 Grand Prix】

With clear current, the Yasuda River runs right beside the brewhouse of TOSATSURU. The upstream area of the river in the Tsurugi Mountain spans a forest of Yanase Cedar that is known as one of three beautiful cedar forests in Japan. The rich forest of Yanase and an abundance of summer precipitation brings affluent, high quality water that is vital for sake brewing. Regarding kobo yeast that gives character to sake quality, TOSATSURU selects
the best one for each target flavor among many collections of kobo, including their house -developed Tosatsuru Tanrei Kobo.

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This brewery was founded in 1773 and named after a famous ancient song about cranes (“tsuru”) in the area of Tosa. The brewery slogan is, “Quality first. Make quality sake to be proud of,” and they stick to it with devotion. Slightly harder water from Yasuda River, famous for ayu fish in the spring, is used to brew their sake. This precious water, along with careful selection of the yeast and local rice, creates their light and dry style sake. The current brewmaster has been studying brewing since he finished middle school, and has been called a modern master craftsman.

Tosa Kikusui is a sake brewery located in Aki City, Kochi Prefecture, Japan. The brewery, founded in the Edo period, is known for its high-quality sake production, especially in the mild climate of Tosa. The name "Kikusui" translates to "chrysanthemum water" and is derived from a traditional Japanese performing art. 

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A Japanese sake based using 20% fruit juice. The juicy sweet and sour taste of pineapple, Pink Grapefruit, Tangerine and the refreshing flavor of sake have a perfect balance. 

【Numerous Brewery Prizes in Japan】

Established in 1603, TSUKASABOTAN is the oldest sake brewery in Kochi Prefecture and was closely related to historical figures from Kochi Prefecture. They put great importance on quality, and their four brewery pillars are rice, water, technique, and mind. As for rice, they use the highest ranking sake rice, Yamadanishiki, for koji rice and shubo rice when brewing most of their products. Their brewing water is extremely soft spring water sourced from the Niyodo River stream, which has been considered "God's river” since ancient time. Currently, 70% of their products are Tokutei Melsho-shu, but they aim to increase the number up to 100% in the future.

TYKU is the leader in Premium Sake with the most awarded, best tasting and fastest growing Japanese Sake in the U.S. Made from only 4 all-natural ingredients - premium non-GMO rice, pure soft water, yeast, and handmade koji - making it one of the purest alcoholic beverages on the planet. The clean alternative to wine with 12-15% alcohol by volume, but Gluten-free, Sulfite-free, Tannin-free, and five times less acidity than wine. Handcrafted and imported from the famed Umenoyado Brewery right in the heart of Nara, Japan.

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​Sake has deep spiritual ties in Japan. In the early history of sake, many people believed that sake was created and empowered by the divine, not by man. As such, sake was only crafted in holy places, like shrines or temples. In the centuries since, sake has evolved to production in breweries, like TYKU’s famed Umenoyado Brewery. Umenoyado itself is a celebrated brewery that is a ten-time winner of the most prestigious sake competition in Japan, Zenkoku Shinshu Kanpyokai.

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