Established in 1689, this is one of the most historical breweries in its prefecture located in the north of Japan. Here, in one of Japan's most famous rice-producing prefectures, it snows frequently. The famous naturally-filtered water from melted snow gives the sake a special flavour. In this area, mostly full-bodied and sweet-tasting sakes are produced.

Special Characteristics:
In the brewery’s experience, snow storage is among the best ways to encourage the natural fermentation process. It stores its sake for around four months between March and July annually at temperatures of 0-3 degrees. The result is sake with a greatly enhanced taste.





This brewery in the Tochigi prefecture has been in operation since 1848. The mineral spring water from Tochigi's forests and mountains plays an important part in the production of its unique sake. Most sake from this brewery is stored in its own cave. The low temperatures with high humidity give spirit and flavour to the sake.


Special Characteristics:
The cave is 600m in length and admits no sunlight; the average temperature is 10 degrees throughout the year. These storage conditions, perfect for sake, give each bottle its special character. The cave’s environment is perfect for long-term storage. 130,000 bottles are held there, including vintage sakes from as far back as 1970.





This brewery is located in the south of Japan on Kyusyu Island, and has more than 300 years of history. It has a rice farm where its own organic Yamadanishiki (山田錦), a much-celebrated premium sake rice, is made.


Special Characteristics:
The brewery uses natural flower yeast extracted from blossom honey to ferment certain varieties of its sake. Flower yeast releases fresh and natural aromas on the tongue.