BREWED ACROSS JAPAN
From Niigata to Kumamoto 10 Breweries, One Vision.
A journey through water, rice, place and time.
Around 9,000 km — the landscapes of Japan in one journey.
A JOURNEY THROUGH TIME
Brewing Through Time.
Shaped by Place.
Inherited craft. Water shaped by every landscape.
Discover ten
breweries, each traced back to the year it began.
1550 — 1922
TEN BREWERIES
Ten Breweries.
One Japan.
Travel the timeline from oldest to newest, and discover the character of each place.
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1550ITAMI, HYOGO
Konishi 小西酒造
KONISHI BREWING
Brewing in Itami since before the great sake highways took shape.
More than four centuries of brewing in Itami, one of sake’s historic birthplaces. A refined style shaped by the progressive spirit of this merchant town.
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1625KANAZAWA, ISHIKAWA
Fukumitsuya 福光屋
JUNMAI BREWERY
Pure junmai sake, brewed with rice and century-old water.
Water that falls at the foot of sacred Mount Hakusan takes a hundred years to reach the brewery. The result is a clear, layered style made to complement Kanazawa’s celebrated food culture.
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1637FUSHIMI, KYOTO
Gekkeikan 月桂冠
TRADITION, ADVANCED
Protecting tradition while advancing the science of brewing.
From Fushimi, blessed with abundant spring water, Gekkeikan brings inherited craftsmanship and new knowledge together to keep expanding what sake can be.
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1808SAITAMA CITY, SAITAMA
Koyama Honke 小山本家酒造
KOYAMA HONKE SHUZO
Good days deserve good sake.
Underground water from the Arakawa river system and an honest approach to craft. Carefully brewed sake made to feel at home on the everyday table.
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1836SAGAE, YAMAGATA
Furusawa Shuzo 古澤酒造
CRAFTED AMONG THE MOUNTAINS OF YAMAGATA
Mount Gassan water, guided by the warmth of handcraft.
Sagae sits among the mountains of ancient Dewa. Clear water and severe winters nurture sake with fine texture, poise and a distinctly northern clarity.
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1871IWAKUNI, YAMAGUCHI
Gokyo 五橋
SAKAI SHUZO
The soft waters of the Nishiki River. The promise of five bridges.
Brewed in Iwakuni overlooking the celebrated Kintai Bridge. Gentle local water allows the natural savoury character of the rice to unfold.
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1872OYAMA, TOCHIGI
Nishibori Shuzo 西堀酒造
TRADITION MEETS INVENTION
Where Meiji-era tradition meets a restless spirit of innovation.
Blessed with underground water from the Nikko mountain range, Nishibori builds on old techniques while exploring new forms of brewing shaped by light — fermenting sake in transparent tanks illuminated by coloured LED, a world first.
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1884NARAMACHI, NARA
Harushika 春鹿
THE DRY STYLE OF ANCIENT NARA
A crisp Nara classic from the foot of Mount Kasuga.
Nara holds one of sake’s earliest origin stories. Harushika’s signature extra-dry style preserves the flavour of rice, then finishes with remarkable precision.
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1916TSUNAGI, KUMAMOTO
Kameman 亀萬
JAPAN’S SOUTHERNMOST NATURALLY BREWED SAKE
Natural brewing at Japan’s southern edge.
In warm southern Kyushu, Kameman developed the ingenious practice of cooling the fermenting mash with ice. Sake brewed with the climate, never against it.
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1922MINAMIUONUMA, NIIGATA
Hakkaisan 八海山
PURE, LIGHT AND FOOD-FRIENDLY
A clean, elegant style born at the foot of a sacred mountain.
Deep snow creates pristine water, while Uonuma’s bracing air shapes the brewing season. Hakkaisan pursues clarity and restraint to let food shine.
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