WHY SAKECON IS DIFFERNT

Over 200 Years of Craftsmanship

With a legacy spanning more than two centuries, Aumont Shuzo continues to produce award-winning sake rooted in local tradition and refined technique.

Our vision has remained constant: to craft exceptional sake using locally grown rice, pure mountain water, and masterful skill, all nurtured in an environment ideal for sake making.

Located in the northern Echigo region of Niigata Prefecture, we draw crystal-clear water from the Kaji River, a source that flows through the heart of Kita-Echigo. Our sake is brewed with premium local rice varieties such as Gohyakumangoku and Koshitanrei, known for their compatibility with fine sake production.

Thanks to these natural blessings and techniques refined over 200 years, our sake is aromatic, soft, and graceful—carrying a subtle sweetness that evokes the image of an elegant woman: refined, poised, and quietly strong.

Aumont Shuzo remains dedicated to preserving this tradition while continuing to craft sake that resonates across 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.

A Historic Win for Brooklyn Kura as First Non-Japanese Brewery to Win a Top Prize at Prestigious Kura Master Blind Tasting in Paris.

—one of the world’s most prestigious blind sake tastings. This historic recognition places Brooklyn Kura alongside Japan’s most respected sake producers and marks a major milestone for American sake on the global stage.

In addition, our BYx Yamahai also earned a Platinum Medal, and Catskills – Junmai Daiginjo received a Gold Medal, reinforcing our commitment to brewing exceptional, world-class sake right here in Brooklyn, New York.

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Brooklyn Kura is New York’s first sake brewery, combining traditional Japanese brewing techniques with modern innovation to craft premium American sake. As a leader in the U.S. craft sake movement, Brooklyn Kura is committed to quality, community, and education.

In 2023, the brewery launched the Sake Studies Center to make sake more accessible through tastings and educational programs. A strategic partnership with Japan’s Hakkaisan led to the opening of a new taproom and expanded production facility at Industry City, supporting continued growth and rising demand.

Served At The Oscars—Dassai Blue Elevates Sake in the U.S.
Dassai Blue made history as the first Japanese sake selected as an official beverage at the Academy Awards reception and Governors Ball.

Since opening in Hyde Park, NY in fall 2023, the brewery has welcomed over 11,000 visitors for guided tours and tastings. As the largest sake brewery in the U.S. and the only one in the Hudson Valley, Dassai Blue focuses on brewing junmai daiginjo, the highest grade of sake. Current offerings include Type 23, Type 35, Type 50, and a sparkling nigori.

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Sake to the World
At Dassai, we believe truly delicious sake has the power to bring people joy across borders, cultures, and languages. That’s why we continue to refine our craft, focusing solely on Junmai Daiginjo made with Yamada-Nishiki rice.

Great sake is never static—it must evolve. Dassai Blue, brewed in New York, isn’t meant to replicate the sake we make in Japan. Instead, it embraces the water, climate, and cultural diversity of the U.S. to create something uniquely its own—sake that may even surpass its origins.

Hakkaisan Sake is Now Served at Dodger Stadium.

The Los Angeles Dodgers have announced the introduction of Japanese sake at Dodger Stadium concession stands through a new collaboration with Hakkaisan Brewery, a respected sake producer with over 100 years of history.

Founded in 1922, Hakkaisan is located at the base of Mt. Hakkaisan in Niigata, Japan—an area renowned for its heavy snowfall and pristine natural environment. The brewery’s signature soft water, sourced from snowmelt filtered through mountain soil, is used throughout its production process and is key to the refined, clean taste that defines Hakkaisan sake.

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Crafted with Care, From Source to Sip
At Hakkaisan, great sake begins with exceptional ingredients—pure spring water from Mt. Hakkai and carefully selected rice varieties like Gohyakumangoku and Yamada Nishiki, known for their ideal brewing qualities.

Sourced from trusted growers and crafted with traditional techniques and unwavering attention to detail, Hakkaisan sake is elegant, smooth, and perfectly balanced—designed to complement food without overpowering it.

This is sake made with integrity, care, and the belief that true quality speaks for itself.

Five consecutive years with a 5-star rating in the World Sake Brewery Ranking.

A Legacy of Excellence and Local Craftsmanship
Hachinohe Shuzo, a distinguished microbrewery in Aomori Prefecture, has been brewing sake since 1775 (An’ei 4). Recognized for five consecutive years with a 5-star rating in the World Sake Brewery Ranking, and honored at prestigious competitions such as Kura Master, International Wine Challenge, and the U.S. National Sake Appraisal, this brewery is celebrated for its award-winning sake.

Committed to using only locally grown rice from Aomori and primarily Aomori-original yeast, Hachinohe Shuzo brews its sake with pure, renowned water from the Kanizawa area in Hachinohe. Under the guidance of the 8th generation brewmaster, Shozaburo, the brewery focuses on crafting sake that balances tradition with modern values—delivering delicious, safe, and environmentally conscious products. Using 100% white koji in their moromi base, their sake offers a fresh, authentic taste straight from the brewery.

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.

A Sake that Unveils the "Enchanting" Beauty of Aizu Bijin

Crafted with a hundred percent Hyogo Prefecture's Yamada Nishiki rice and meticulously brewed using the ultra-soft water "Kitano Homyo Mizu" sourced from 100 meters below the ground. After pressing, it is promptly bottled and stored raw, allowing the flavors to mature. The bottling process occurs only after patiently waiting for the richness to develop, followed by rapid chilling at -5°C in a refrigerated chamber. This sake has been meticulously crafted under stringent supervision until just before shipment.

The bouquet evokes notes of apples and tropical fruits, exuding an exuberant aroma. Its lusciousness and well-balanced interplay of acidity and sweetness characterize the unique and expansive flavor profile inherent to Yamada Nishiki. The refreshing, crisp finish with a touch of sharpness is another hallmark of this exceptional sake, brought to life through dedicated craftsmanship and precise control until the moment it reaches your glass.

2017 IWC (International Wine Challenge) - Gold Medal & Trophy Winner in the Junmai Ginjo Sake Category

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.

Kagatobi – The Spirit of "Iki" and Edo-Era Firefighters

Kagatobi is a premium sake brand inspired by the spirit of “粋 (Iki)”—a concept of refined style and bold character rooted in Edo culture. The name pays homage to the legendary Kaga firefighters (加賀鳶), the elite fire brigade of the Kaga Domain's Edo residence. Known for their strength, bravery, and stylish flair, they were admired figures in 19th-century Edo, celebrated in kabuki theater and remembered for their fearless presence and pride.

Brewed by Fukumitsuya, Kanazawa’s oldest sake brewery (founded in 1625), Kagatobi reflects centuries of craftsmanship. The brewery uses locally sourced groundwater and only the finest sake rice, including top-grade Yamada Nishiki from Hyogo Prefecture. By committing exclusively to Junmai-style brewing, Fukumitsuya preserves the natural flavor of the rice, allowing the essence of the ingredients to shine.

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Kagatobi sake offers a rich yet elegant profile, with a perfect balance of umami, smooth expansion on the palate, and a crisp, refined finish. Each variety is carefully crafted to embody four essential elements: depth, clarity, finesse, and individuality—delivering a truly memorable drinking experience.

With a bold logo symbolizing thunder and clouds—once worn on the jackets of Kaga’s heroic firemen—Kagatobi honors its roots while crafting sake that feels both timeless and modern.

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.

Kenbishi has been loved by many people over the past 500 years. The form of sake today was created 400 years ago. During that time, we watched the change in sake and "we" are the history of sake itself. There is a reason why we have been loved for such a long time. We believe that it is the trust we have gained from our customers. Based on our numerous experiences, we have made three promises that we have kept to ensure our customers’ continuous support.
 
1."Keep the traditional taste"
Trends are tempting.
Chasing the trends can help understand the market. However, it can also result in losing sight of who we really are, leading to customer dissatisfaction. For many years, we have focused on making sake that goes well with a wide range of dishes, and we are not going to change this. Our taste will remain the same, and thus we do not need to change our brewing method. Kenbishi’s taste has stayed the same for hundreds of years and will do so for the next hundreds of years.
 
2.Finding the best quality ingredients
"What you need to turn good ingredients into good sake is technique, whereas only magic can turn bad ingredients into good sake.", is a saying that has been handed down within Kenbishi. We only use the best ingredients to achieve the taste we aim for.
A stable supply of high quality rice is assured by making contracts with local farmers directly. We grow our own rice to hand down agriculture to the next generation.
We have digged more than 10 wells in different locations, from which the water is selected. In order to keep our taste, we continue our journey of finding the most suitable ingredients.
 
3."Never taking a big margin"
We keep our prices minimum to cover the basic costs such as ingredients, equipments, and preparation for disasters, so that we can continue to run as a company. However, we do not take profits for our own vanity and desires. Our main purpose is not to pursue the company's profit.
Kenbishi does not exist for the shareholders or owners, but for delivering our tradition to our customers.

【Numerous Gold Prizes in Japan】

Since its founding in 1881 in Niigata—Japan’s premier sake region known for its pristine landscapes and singular brewing heritage—Kikusui has stood at the forefront of sake craftsmanship. Built around the pure alpine waters and fertile fields of Niigata, the Kikusui brewery has achieved consistent acclaim, winning numerous gold prizes in Japan’s most prestigious new-sake competitions.

In 1972, Kikusui made history with the launch of Funaguchi Kikusui Ichiban Shibori, Japan’s very first canned nama sake—an unpasteurized, undiluted masterpiece sealed straight from the press.

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Containing 19% ABV and sealed within aluminum cans to protect its freshness, this innovative sake effortlessly sparked a nationwide nama-sake boom. Its fruity aromas and bold, full-bodied flavor quickly became exceptionally popular, with the can format ensuring it could be enjoyed anywhere, anytime—on the rocks, chilled, or even shaken into cocktails—and aged beautifully in your refrigerator to develop a velvety depth over time.

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Continuing this spirit of innovation, Kikusui introduced J‑Draft Junmai Nama Genshu, a sake made purely from rice and water—unpasteurized and undiluted—that captures the vibrant essence of freshly pressed sake. Canned at its freshest and designed to chill quickly, this sake blends tropical fruit notes with bright, umami-rich complexity, offering a new, modern experience without compromising sake’s soul.

With a legacy that combines traditional excellence and bold innovation, Kikusui has redefined what high-quality sake can be—transforming it into a refreshing, accessible, and richly expressive experience for both seasoned sake lovers and newcomers alike.

Kizakura is one of the largest Japanese sake breweries in Japan. Such a leading company creates Japanese sake with three core pillars. 

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Perle is Kizakura’s first sake brewed with wine yeast—a project that took over 5 years of trial and error. While both wine and sake are fermented, the process differs greatly, especially when working with rice. Finding the perfect yeast pairing was a major challenge, but the result is something truly unique.

Named after the French word for “pearl,” Perle delivers a silky-smooth texture and an elegant aroma reminiscent of white wine. Its higher acidity brings a refreshing balance of sweetness and tartness, setting it apart from traditional sake.

1. WATER - Fushimizu” water is used for all of our sake. This water is obtained from our water-well in Fushimi, Kyoto. This water is semi-hard water and containes appropreate amount of mineral. Sake brewed with this water tend to be more soft, smooth and silky. This is the reason why Fushimi sake is called “Female sake”. 
2. RICE - All rice which we use are made in Japan. We also purchase rice from some contracted farmers who are renowned as their method extremely close to organic. Rice conditions change every day, every moment. To make quality sake, we polish rice by ourselves, and control each brewing process. 
3. CRAFTMEN - Master brewer who controls all sake making process is called “Toji (杜氏) ”. Generally one brewery has one Toji, and we have two Toji for two breweries in Kyoto. They have a lot of experiences of Sake brewing and were selected by Kyoto city as key persons to pass down precious historical techniques to next generations.

Brewed in the Nada district of Kobe, Japan Ginjo Style KOBE SAKE has arrived.

A revolutionary new sake “KOBE” is born. With premium Ginjo aroma, it can be enjoyed casually as cold sake. Its alcohol content is 11.5%, as light as wine. If you believe sake tastes harsh, KOBE SAKE is surprisingly smooth and crisp.

KOBE SAKE can also be enjoyed in a variety of cocktails. This is because the brewer’s skill results in a fine balance of distinctiveness and taste.

The city of Kobe is known as the oldest sake producing area (for 700 years), and produces more than 25% of all sake produced in the entire country.

Sake made in Kobe is believed to be the best because of its excellent local weather, the quality of its rice and water, and the skill of its brewers.

-Tasting Notes-

A dainty and easy drinking ginjo style sake.
Attractive aromas and flavors of pineapple, melon rind, almond milk, and hint of rice paper and candy with a silky, bright, light body and a polished, brisk finish with notes of jicama, powdered sugared white strawberry and plum, and spa water.

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.

Experience Tohoku Meijo Sake Brewery — A Legacy from the Land and Sea.

Located in Sakata, a scenic port city in Yamagata where the Mogami River meets the Sea of Japan, Tohoku Meijo has been brewing fine sake since 1893.

What sets them apart? They’re one of only three breweries in the world dedicated exclusively to the traditional kimoto method—a time-honored, hands-on technique that brings out natural acidity and rich, deep flavor through native fermentation.

Rooted in craftsmanship and nurtured by Yamagata’s pristine rice and water, every bottle of Tohoku Meijo is a celebration of heritage and harmony.

Rare. Refined. Revered. 
Midorikawa Shuzo — quietly crafting exceptional sake since 1884.

No website. No online sales. No sales reps.
Just deep trust in a select few partners — making their sake incredibly rare to find, even in New York. 

Brewed with pure, soft groundwater drawn from their own property and carefully aged in temperature-controlled cellars, their sake balances elegant freshness with delicate depth.

Their signature rice? Hokuriku #12  — an almost-forgotten variety revived from seed by the brewery itself. Today, it’s grown exclusively in Koide, Niigata. A rarity within a rarity.

Midorikawa’s quiet commitment to craftsmanship speaks through every drop — understated, graceful, and unforgettable.

Beyond Tradition: Kagatobi Meets Modern Myth

At Ninki Shuzo, a historic brewery in Nihonmatsu, Fukushima, we are dedicated to producing only ginjo-style sake, celebrating craftsmanship and simplicity in every bottle. We source pristine mountain rice and water from the surrounding ranges, crafting sake that embodies elegance and everyday enjoyment.

Yet craftsmanship meets creativity in our most daring creation: Sake Godzilla. Inspired by the legendary Kaiju creator Eiji Tsuburaya—hailing from our hometown of Fukushima—this sake was born from a playful request by a special government crisis unit modeled after the “Yashiori Operation” in Shin Godzilla. Just as in the film where sake is used as a strategic weapon to defeat Godzilla (referencing the mythical Yashiori no Sake used to vanquish the eight-headed serpent in ancient texts), we took that concept and crafted a sake so delicious, it almost becomes its own force of nature.

Sake Godzilla is not too sweet, not too dry, with balanced depth and nuanced complexity that rivals the finest wines. Crafted traditionally in wooden tanks, aged in bottles to prevent oxidation, this premium sake delivers a refined, layered experience.

Enjoy Sake Godzilla chilled (8–15°C) in a larger wine glass—and decide how to unleash its power.

Beyond Tradition: Kagatobi Meets Modern Myth

At Nanbu Bijin’s Yuzushu is a citrus infused sake featuring a generous blend of yuzu and lemon, delivering a bright, aromatic finish. The natural sweetness from the koji balances the refreshing acidity of the citrus. Its crisp, palate-cleansing character makes it a versatile match for both Japanese and Western dishes. Enjoy it on its own or paired with a wide range of cuisines.

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, sweet sake, but this brewery wanted to make clean & beautiful sake like a fair southern maiden. Hence, the name Nanbu Bijin, or Southern Beauty.

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From 1997 to 2004, Nanbu Bijin won gold or higher for eight consecutive years at the Monde Selection. Since 2004, it has consistently earned top honors, including numerous Gold Medals, at the U.S. National Sake Appraisal.

In 2007, Nanbu Bijin was selected as the in-flight sake for Japan Airlines First Class, and since 2013, it has also been served on international flights of major Middle Eastern airlines Emirates and Etihad—bringing the taste of Iwate’s finest sake to the skies around the world.

In 2010, Nanbu Bijin Junmai was chosen as the official sake of the FIFA World Cup in South Africa, helping to share the rich culture of Iwate with a global audience through one of the world’s largest sporting events.

“God of Sake Brewing”

Inheriting the Thoughts of the Master Brewer. Mr. Naohiko Noguchi became a toji (Master Brewer) at the young age of 28, and is regarded as one of the Four Guardians of Heaven by the Noto Toji Guild. He was a key figure in the revival of the nearly lost yamahai brewing method and has been brewing sake for over 70 years with the desire to "make good sake and make people happy.” The NOGUCHI NAOHIKO SAKE INSTITUTE was established by a man who fell in love with the spirit and skill of Naohiko Noguchi and wanted to preserve his way of life for the future.

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Known as the “God of Sake Brewing,” master brewer Mr. Naohiko Noguchi has won 27 Gold Prizes at the National Sake Appraisal and was honored in 2023 with the Commissioner for Cultural Affairs Award by Japan’s Agency for Cultural Affairs.

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.

Otokoyama of local sake brewed in spring water in Asahikawa, Hokkaido. In 1977, It was the first time in the world to win Monde Selection Award for Sake. It has been going on for 40 years. In addition, won many gold medals in domestic and foreign liquor competitions and NRIB (National Research Institute of Brewing). Otokoyama's sake is rooted in Hokkaido.

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Otokoyama Tokubetsu Junmai Tsumami Tsutsu

As a sake for sushi, it was supervised by about 50 sushi chefs in Hokkaido.  We held blind tasting sessions by sushi chefs many times and commercialized the ones with the highest ratings.

The origins of sake brewing date back over a thousand years. At Senjo Shuzou, we proudly carry on this tradition—crafting sake not only with taste in mind, but with heart. From our home in the snowy countryside of Nagano, we hope to share our passion for sake with people around the world.

Founded in 1866 at the end of the Edo period by Matsujirou Kurogouchi, Senjo is named after Mt. Senjogatake, a 3,000-meter peak in the Japan Alps. In 2016, we celebrated our 150th anniversary.

Our flagship brand, Kuromatsu, was named in honor of our founder and has been a beloved local favorite since the 1960s, especially in Nagano, one of Japan’s most beautiful and resource-rich prefectures. Known as the "Roof of Japan," Nagano’s mountains, pure water, and ideal climate make it a natural home for exceptional sake brewing.

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Quality Ingredients from the Mountains

At Senjo, we believe great sake starts with nature. We use premium Sakamai rice, grown 700 meters above sea level, where warm days and cool nights create the perfect conditions for brewing-quality grains. Our water comes from deep alpine springs, naturally filtered through the Japan Alps—pure, soft, and ideal for fermentation.

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Craftsmanship with Innovation

In 1982, we shifted from seasonal brewers to a full-time local brewing team, enabling year-round quality control—from winter brewing to summer aging. Our sake is carefully pasteurized using a quick cooling method and stored at optimal temperatures to preserve its freshness and balance.

With over 150 years of brewing heritage, Senjo continues to blend time-honored tradition with innovation—crafting sake that reflects the richness of our land and the spirit of our people.

300 years of history with water
In 1750, the founder of Shichiken, Ihee Kitahara, from Takatō, Nagano where his family had been brewing sake for generations, fell in love with the quality of Hakushu waters and started sake brewing in Daigahara on Koshu Kaido. For 300 years, Shichiken has been devoted to crafting the finest sake inspired by the local waters. The name “Shichiken” comes from a pair of fanlights titled “Seven Sages of the Bamboo Grove” (“Chikurin no Shichikenjin” in Japanese), given by Surugano-kami Naito, Lord of Takatō Castle, in 1835 to celebrate the completion of the brewery, which still remains in the main building as a cultural asset.
Shichiken has ties to Emperor Meiji. During the Meiji Emperor’s imperial tour through Yamanashi, Mie, and Kyoto in 1880, the inner parlor of Shichiken’s main building was chosen as a lodging. Since 2020, Shichiken has been appointed to offer sake at the annual harvest ritual held at Meiji Shrine on November 23rd. To celebrate the 100th anniversary of the Emperor Meiji’s enthronement, Shichiken brewed sake from the rice harvested in rice fields in Kofu City, Yamanashi and Kamogawa City, Chiba, which were chosen to make sake rice when the Emperor Meiji ascended to the throne in 1873.
Blessed by many fortunate connections, Shichiken continues to brew sake.

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Shichiken Takes Sake Beyond Borders and Time

The Alain Ducasse Sparkling Sake, created in collaboration with Ducasse Paris, blends the pure waters of Mt. Kaikoma with Mediterranean inspiration. This partnership also led to the Alain Ducasse Sustainable Spirits, showcased on a global tour across seven major cities.

Since 2015, our EXPRESSION sparkling series has redefined sake as an art form — with collaborations featuring works by Keith Haring and Jean-François Millet, uniting craftsmanship and culture in every bottle.

A lovely rose-colored sake that exists within a sphere of balance between sweet and tart, and has a flavor that resembles wild strawberries. Brewed with the exceedingly difficult-to-use red yeast, it has been said that if a Junmai Daiginjo is the most difficult grade of sake to brew, this Rose Junmai Daiginjo was 10 times as difficult, so many brewers are unable to work with it. Keep refrigerated.

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Ryujin Shuzo's underground water is very soft and feminine, lending to their brewers the power to draw out the hidden flavors in their rice. Their aim is to create flavorful, mellow, high quality sake that warms the heart upon drinking. 

They like to combine their traditional skills and methods with the brewer's heart. To this end, they work hard to improve their skills every day to work towards the next challenge, and brew excellent beer in the off season.

Experience the Art of Warmed Sake with Shinkame Shuzo 🍶✨

Discover why Shinkame Shuzo’s Kanzake (warmed sake) is unlike any other!

Shinkame is a legendary brewery that transformed Japan’s sake history. At a time when sake with added alcohol was the standard, Shinkame became the very first brewery to craft sake made entirely from pure rice (Junmai-shu). In fact, today’s Junmai boom can be traced back to Shinkame!

Their specialty is long-aged Junmai sake, rich in depth and umami. When gently warmed, its flavor and aroma expand beautifully, offering a truly unforgettable Kanzake experience.

For the best tasting experience, try it in a flat sake cup (hira-zara), which enhances the aroma and brings out the character of warm sake even more directly.

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✨ A 40-Year Masterpiece ✨

Indulge in the brilliance of a perfectly matured sake, shimmering with a luxurious champagne-gold hue. This rare aged jewel offers the elegant depth and lingering finish only found in the finest long-aged sakes. Carefully selected and matured in tanks for four decades, it is truly a Super Rare Daikoshu.

A Collaboration of Music and Sake / The Refined Beauty Created by Yamada Nishiki with a Polishing Ratio of 18%

Since the launch of our first collaborative sake "Rainbow" in 2017, Tatenokawa and Phoenix have engaged in 3 joint ventures. To commemorate Phoenix's Japan tour in March 2023, we are releasing a new collaborative product that vividly reflects the world of their latest album "ALPHA ZULU", released in November 2022.

The sake chosen for this collaboration is a Junmai Daiginjo, made from the king of sake rice - Yamada Nishiki from Hyogo prefecture, meticulously polished down to 18%. Its refined taste is the result of the band members' relentless quest for perfection, involving numerous tastings. Furthermore, the packaging design is a motif of the music video "Winter Solstice", included in the album "ALPHA ZULU", offering a product that intensely mirrors Phoenix's unique worldview.

Tasting Comments from Christian

This sake is the perfect counterpoint to the first sake we did with Tatenokawa (rainbow Phoenix). The first sake was the key to enter to the beautiful world of Sake mastered by Tatenokawa. This new sake goes deeper and higher into the clouds beyond the mountains.18% polished less is more - the beauty of minimalism.

You can feel the refined elegance from Yamada Nishiki, meticulously polished to 18%. This sake stands straight on its own but you can try it with any food you want- experiment! The song we'd love you to savour alongside this sake is "Winter Solstice," which also served as the motif for the label design.

【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.

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.

Kuramaster 2024 Top Award in Classic & Yamahai Category + Judges’ Special Platinum Prize! Established in 1823, in the shadow of one of Japan's largest volcanic mountains "Mt. Haku". With the blessing of this dormant goddess (namely, her naturally filtered water) they brew exquisite sake.

At Tengumai, many of our sakes are brewed using the traditional Yamahai method (Yamaoroshi Haishi Shubo) — a craft perfected by the 7th generation head, Juro Kurumata, and master brewer Saburo Naka in the 1960s. 

We continue to honor this legacy, making careful refinements each year to create rich, full-bodied sake with a clean, sharp finish. Our pursuit is simple yet profound:
“To craft truly authentic sake that’s delicious to drink, made by skilled brewers who pass down genuine sake-making traditions.” 

All our standard products are carefully aged in the brewery before bottling, allowing the sake to develop its characteristic amber hue naturally. We avoid using activated charcoal to preserve the sake’s original color and flavor from the rice. 

Our koji production also uses a unique method encouraging deeper mold growth, giving even freshly pressed sake a warm, yellow tint derived from the koji itself.

At Tengumai, we cherish and protect the natural color and taste of sake, preserving its true essence for generations to come.

【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 a leader in premium sake, crafted with just four all-natural ingredients: premium non-GMO rice, pure soft water, yeast, and handmade koji. The result is one of the purest alcoholic beverages on the planet. With 12–15% ABV, TYKU offers a clean, modern alternative to wine—gluten-free, sulfite-free, tannin-free, and with five times less acidity.

TYKU offers a premium yet approachable portfolio that invites discovery and enjoyment beyond the expected. The sleek bottle, with its carafe-like shape and Zen-inspired label, makes a statement before the first pour. 

The core range includes three expressions: White (Junmai), Black (Junmai Ginjo), and Platinum (Junmai Daiginjo), with Platinum set to launch in the market soon, alongside two limited releases: Benihana and Red Flower (both Tokubetsu Junmai). Each delivers smooth, versatile flavor profiles ideal for sipping, pairing, or mixing.

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.

We are beyond excited to share that our Sakura Junmai Ginjo has just been awarded a prestigious Gold Medal with an outstanding score of 92 points by the Beverage Testing Institute ! 🌸🥇 This incredible recognition is a testament to the dedication and craftsmanship that goes into creating every bottle of WESAKE.

Sake has long been celebrated in Japan, often reserved for special occasions or fine dining. But at WESAKE, we believe it’s much more—it’s a drink meant to be enjoyed in everyday moments, whether with friends, during a quiet evening, or while watching the sunset. Sake should be a part of life’s simple pleasures.

Our mission is to make sake more accessible and approachable, breaking down the barriers that make it feel distant or formal. We craft premium-grade sake that retains the elegance for seasoned drinkers, yet is bright, fun, and easy for newcomers to enjoy.

In partnership with one of Japan’s oldest sake breweries, we honor a legacy of craftsmanship that spans over 2,000 years. Together, we’ve created a sake that blends tradition with a fresh perspective on the future of this remarkable drink.

Through education and accessibility, we aim to make sake a natural choice for everyone. As our friends in Japan say, there’s no wrong way to enjoy sake—it’s for everyone.

Join us in discovering the joy of sake. Kanpai!