Famous for reviving the extinct heritage rice variety Watari Bune, which was an ancestor of Yamadanishiki. Found seeds in a research lab and spent years cultivating it. The resulting sake has deep, rich character.

One of Ibaraki’s major producers. Also famous for plum wine (umeshu) production. Mito-shi is prefectural capital known for Kairakuen plum garden. Developed unique yeast strains.

Mizubasho Pure was one of Japan’s first methode traditionnelle sparkling sakes, modeled after Champagne. Named after the mizubasho (Asian skunk cabbage) flower found in Oze National Park. Tanigawa line highlights mountain terroir.

Traditional small Gunma brewery. Eastern Gunma’s Watarase River area provides good brewing water. Maintains artisanal scale production.

Named after the Tanzawa mountain range. Tiny production brewery in the foothills west of Kanagawa. Known for earthy, food-friendly sake suited to mountain cuisine.

Located on the northern edge of Kanagawa at the foot of the Tanzawa Mountains. Uses pristine Tanzawa water. Small artisanal production serving mainly the local Sagamihara market.

Small traditional Tochigi brewery producing the Toichiro brand. Tochigi prefecture has been investing in local sake rice development to create distinctive regional character.

Named after the Horeki era (1751-1764) when founded. One of the oldest breweries in the Tochigi capital of Utsunomiya. Utsunomiya better known for gyoza but has quiet sake tradition.

Small northern Tochigi brewery. The Nasu highland area provides clean water and cold winters ideal for sake brewing.

Pioneer of natural sake movement. Developed unique high-temperature yamahai method (AFS) in 1956. Aged koshu program with vintages dating back decades. Beloved by natural wine enthusiasts worldwide.