Our sake brewery has been deeply involved with Japanese food culture through our sake for over three centuries since 1711. Our company name, Ozeki, refers to the formerly highest rank of Japanese sumo, and it also rhymes with "odeki," which means fruitful harvest. Hence, the spirit of staying ahead of the times has always run in our company, which is why we constantly challenge ourselves in making new sake.

Whereas Nada is known for its many popular brands of sake, we would be lying if we say that our "Ougi-masamune" is just as famous. However, we are confident that our sake, carefully brewed with Miyamizu from a hundred years ago, will bring you a sense of relief with its ineffable flavor and aroma.

Known for our signature "Nihonsakari", our company was established in 1889 in hopes of prosperity for Nishinomiya City. We were one of the few limited companies there were at the time. Then, in 2000, we changed our company name to Nihonsakari. Since our 120th anniversary in 2009, we have been aspiring to increase our company's brand value under our mission of "aiming higher in taste and beauty". We have been the first among our industry to incorporate numerous efforts, such as canned hot sake and canned namagenshu (unpasteurized and undiluted sake).

Our sake brewery has a history of over 150 years since 1861. First known as Kakushin Heijuro Shoten, our company used to own ten breweries that surrounded our current company location, brewing as much as 1800 kiloliters of sake before World War II. Although most of our breweries were burnt down during the war, we rose again in 1948 as Kokusan Shuzo.

Established in 1833. Our signature sake "Kiichi" was named in hopes of creating happiness that brings together customers, store clerks, and sake brewers.

Our signature "Kintaka" has been cherished by local sake fans, and today, our sake brewery brews "Kintaka" exclusively and in small quantities.

Our company was founded in 1862 by Tatsuuma Etsuzo at our current location in Nishinomiya. Since then, we have been committed in brewing exceptional sake under our "quality first" motto. We use only the finest ingredients; as for our sake rice, we use Yamada Nishiki harvested in an especially high-grade farmland in Yokawacho, Hyogo Prefecture. And as for water, we only use Miyamizu, known as one of the hundred best waters of Japan. We have also continued to practice the traditional Kimoto method of brewing, which is still how we brew our sake today. Despite countless other breweries in the country, Hakutaka is the only brewery that was chosen to make sacred sake for the Ise Grand Shrine, where our sake is presented to the gods every single day.

For 355 years since establishment, Hakushika's sake has been brewed with love and under our motto: "sake is not something to make, but something to raise." Hakushika makes full-bodied and savory sake to enjoy with meals, and has evolved together with Japanese food culture. In hopes of introducing sake and Japanese food pairings to foreign visitors, and inspiring non-drinkers of sake to enjoy sake, we continue to challenge ourselves while remaining true to our philosophy.

In ancient China, "Shochikubai" (pine, bamboo, and plum), also known as the Three Friends of Winter, was a symbol of happiness and prosperity as well as a rare and precious friendship. Our company name holds these two meanings since our founder managed to establish this company with great help and support from his friends. Our signature "Nadaichi" means "the best in Nada."

Our company was established in 1770 in Shukuin, Sakai City, then relocated in 1954 to our current location in Nishinomiya. By avoiding large-scale mechanization and instead keeping to traditional methods of brewing by hand, we were able to regulate our production volume to a manageable amount for the tōji (master sake brewer) to monitor all our sake, in order to brew high-quality and savory genshu (undiluted sake). We are the only sake brewery in Nadagogo that still brews sake inside a wooden brewery constructed over sixty years ago.

Established in 1919 in Aocho, Ono City, Hyogo Prefecture. Our sake brand "Shima Bijin" got its name from our town's previous name, however, when it was called Kawaimura Aoazashima. We relocated our head office and sake brewery in 1962 to our current location in Nishinomiya, and although our factory was severely damaged from the Kobe earthquake in 1995, we chose to stay in this city in order to continue creating the same flavors as before the disaster.

The sake of TOKUWAKA is brewed with love and care, sparing no time or effort. This is why most of our products are Genshu (undiluted sake), squeezed out of the tank and poured straight into bottles in order to maximize its flavor and aroma.

Established in 1717, our history began when Kihee, our founder and rice shop owner, started making sake as a sideline in the town of Nishigo in Nada region. The "※" sign, which means rice, is used to symbolize Sawanotsuru. This history is why Sawanotsuru cares about sake rice, dedicated to brewing Junmai-shu, a type of sake that only uses rice. Our company endeavors to achieve the best sake quality in the country by remaining true to the mainstream Nada style of sake brewing overseen by the Tamba master sake brewer (person), and using Yamada Nishiki (rice) and Miyamizu (water).

"Chiyodagura" was named after Chiyoda Castle, more famously known as Edo Castle or the current Imperial Palace, since the castle was built by our ancestor, Ota Dokan. We follow the Noto style of brewing sake, with sake rice harvested in Hyogo Prefecture. Although we care about protecting our tradition, we also believe in challenging ourselves by exploring new ways of sake brewing every year.

"Shirakabegura" is the name of our sake brewery that enables two contrasting ways of brewing: using new machinery that re-enacts traditional hand-brewing qualities, and actually handling most processes by hand. We mostly produce Ginjo-shu and Junmai-shu, which requires many delicate processes. The building is six stories high with a total floor area of 6,338 square meters. We are excited to have just begun operating our new facilities, which are among the best in the industry, inside this modern brewery that was built to still feel like a traditional sake brewery.

Our passion lies in making sake in small amounts, brewing mainly Ginjo-shu as well as prime quality and highly original products. We also produce freshly-squeezed and limited amounts of Namazake all year round as well as several kinds of sake-based alcoholic beverages.

Sakuramasamune was established in 1625. Over the course of nearly four hundred years, our brewery was the first to brew "Masamune", the first to discover the distinguished water source "Miyamizu", and the inventor of sake yeast "Kyokai No.1" which is the same yeast to brew "Sakuramasamune". In order to protect the efforts of our predecessors in this modern world, to continue passing the baton for another hundred years, our company is dedicated to produce sake with our "quality first" motto for the love and support of our customers.

Hakutsuru Sake Brewing has always been focused on sake making, and has supported food culture and everyday living through brewing and distributing sake. We take pride in inheriting this art of sake brewing, and will continue to engage in business activities that benefits the everyday lives of our customers.

For over 350 years since our sake brewery was founded in 1659, Kiku-Masamune has made sake with a "quality first" mission, using carefully selected ingredients and with the expertise of the master brewer. We have continued to maintain our mild, pleasing, dry but savory and balanced flavor that enhances tastes of fine food.

Although we relocated from Itami to Nada since our establishment in 1505, both our brewery name and flavors have remained the same for over 500 years. This is due to how we continued to care about our ingredients, method of brewing, and tools. Kenbishi's sake has always tasted the same because of these efforts combined.

Ebisu, one of the Seven Gods of Fortune, is the god of commerce and prosperity, often depicted with a happy smile. Our sake brand was named "Ebisukaho" in hopes of family prosperity, and wishes of our customers happily drunk and enjoying our sake praised as blessings from heaven.
*Our sake brewery is currently closed for business.

Our sake brewery is located at the foot of Mount Rokko and is blessed with climate, geography, soil and water - all key qualities to make good sake. Our sake is brewed with premium quality rice grown on this fertile soil such as Yamada Nishiki; Miyamizu, one of the hundred best waters of Japan; and the cold winds of winter from Mount Rokko that blows life into sake. Our sake brand "Fukuju" was named to imply that it is a sake blessed with happiness.

Our previous brewery was destroyed and burnt down due to the 1995 Kobe earthquake, and we had no choice but to discontinue our home brewery that we had since our establishment in 1756. Later, in 2007, we were able to restart our brewery with a lot of support and encouragement. Grateful for our second chance to keep our brewing techniques alive, we will continue to pass on our history and tradition, and will not be afraid of change or to challenge ourselves.

Established in 1751. Our sake rice includes Yamada Nishiki, Hyogo Yume Nishiki, and Hyogo Nishiki. As for water, we only use a famous water source in Nada called Miyamizu, which is essential for sake brewing. Our high quality ingredients are all made in Hyogo, and all our products are sold through limited distribution and exclusive dealerships.

Authentic hon-mirin brewed by hand through traditional techniques of brewing and using only domestic sticky rice, malted rice, and shochu.