Breweries

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Katsuyama

1688, miyagi

Created at the request of Japanese royalty, Katsuyama still produces the same flavors as they did for feudal lords ad samurai over 300 years ago.

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Daimon

1826, osaka

Daimon is one of the few sake breweries located inside the Osaka prefecture; the current owner travelled the world before returning home to bring his knowledge to the family business.

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Nihonshu Oendan

2012, Japan

Always unpasteurized, undiluted and non-charcoal filtered, Nihonshu Oendan participates in each part of making sake fromp lanting rice seeds to harvest, production and bottling.

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Hakutsuru

1743, Hyogo

The ‘White Crane’ Brewery focuses on modernization without forgetting their traditions. Always in Japan’s top two largest sake producers by volume, they also have small batch releases.

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Takizawa

1834, Nagano

This area around this brewery has evidence of human settlement dating back 35,000 years and sits by Japan’s greatest ebony blackstone reserves.

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Shichiken

1750, Yamanashi

A regular stop for traveling emperors, Shichiken’s water flows from an Unesco protected mountain top; they only use local ingredients for production.

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Kikusaki

2016, Japan

A private label sake brand deisnged to showcase diversity in the sake world. Each has an expression of a brewery’s technique and location in Japan.

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Fukuju

1751, Hyogo

The name Fukuju is derived from one of Japan’s seven lucky gods, Fukurokuju: happiness ‘Fuku’, wealth ‘roku’, longevity ‘ju’. Japan’s most pure water.

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Choryo

1868, Nara

Located next to ‘Omiwa Jinja’, a shrine to the sake gods, Choryo focuses on traditional sake making techniques and often ages their sake in cedar barrels.

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Domaine Senkin

1806, Tochigi

A brewery who believes that terroir, or ‘sense of place’, exists in sake the way it does in wine. Each sake has unique identity and production.

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