AN by Kumaya Shuzo, Okayama 
Situated in Southwest Japan near Kobe, the brewery was established in 1716.  The 14th generation owner, Mr. Ihoriya, specializes in brewing rich, full flavored sake using Omachi rice, the oldest heirloom variety only grown in Okayama.  Layers of flavor and rich mouthfeel is further enhanced by the pure artesian water from its own well at the brewery.

HIRAI by Koshi Tsukano Shuzo, Niigata 
Established in 1781, traditional hand crafted sake is brewed by the Toji (master brewer) with over 5 decades of experience.  The Toji prides himself on achieving sophisticated drinkability that reflect the purity of the rice and the snowmelt water of Niigata.  Koshi Tsukano delivers artisan sakes paying homage to ‘old school’ sake making techniques full of flavor and complexity.  

BENTON by Goton Shuzo, Yamagata
The 8th generation Gotoh family oversees operation of its brewery situated on their estate. Located in Yamagata, one of the snowiest parts of Japan, the pure snowmelt water adds a luxurious smoothness while the locally developed rice and yeast give floral aromas with rich flavors. The flagship brand name BENTEN is named in honor of the goddess of music and performing arts.

Imayo Tsukasa Shuzo, Niigata 
Established in 1767 and despite its long history and tradition of sake brewing, the brewery takes a very innovative approach to crafting sake by addressing the needs of modern customers – sake that go well with various contemporary cuisine.  IMA, Black and Hito Toki are some of the most innovative sake that complement various culinary delights.  Imayo Tsukasa has gained recognition not only in Japan but also Europe as an ‘out of the box’ innovator attracting new sake drinkers with their inspiring sake and packaging.

KINMON AKITA Shuzo, Akita
Innovation and the spirit of pioneering are the hallmark of this boutique brewery in Akita, in Northwestern Japan. It broke out onto the International stage when the 10-year aged Yamabuki won the prestigious IWC Trophy and numerous Gold awards since. The Amairo X3 using triple Koji malt, the Shiroyamabuki an assemblage of sake honoring Champagne blending, and aged Rose Koshu are on offer in the U.S.

HAMAFUKUTSURU By Nada Hamafukutsuru Shuzo, Hyogo
Established in 1808 generations of the Koyama family have focused on small lot production of Dainginjo class of sake with emphasis on locally grown Yamada Nishiki and other local sake rice varieties. The brewery was rebuilt after the devastating 1995 earthquake and the state of the art facility allows for year-round production. This sake’s beautiful name comes from “Hama” for beach, “Fuku” for good fortune, and “Tsuru” for Crane.

HARADA GENGETSU by Hatsumomiji Shuzo, Yamaguchi
This micro sake brewery was established in 1819. Mr. Harada current owner and Toji (master brewer) decided to restart his family brewery after 20-year hiatus. “Since there was no family recipe or tradition to carry on, I was free to explore and develop my own interpretation of what local water and rice from Yamaguchi can express.” “Gengetsu” translates as “Half-moon,” a tribute to the moon’s reflection on the calm inland ocean in its beautiful city of origin.

ECHIGOZAKURA SHUZO, Niigata
This state of the art brewery crafts aromatic, light and refreshing, contemporary style Daiginjo which consistently wins “The Fine Sake Awards Japan” aka, “delicious served in wine glass” in Japanese. Proprietary advanced processes like specialized rice polishing, temperature controlled closed top fermenters and other techniques delivery amazing cost performance.