One of Fushimi’s oldest breweries. Pioneered the revival of Kyoto’s heritage Iwai rice variety. Known for elegant Kyoto-style sake with soft mouthfeel. Female brewery leadership in recent generations.

Takara Shuzo’s premium Kyoto facility. Shirakabegura means White Wall Brewery. Major producer also known for mirin and shochu. The Fushimi operation focuses on premium sake lines using traditional Fushimi water.

Not to be confused with Eikun Shuzo (Togano) already in database. This is the primary Eikun brand producer in Fushimi. Consistently wins awards at the Annual Japan Sake Awards. Known for refined elegant ginjo styles.

Historic Fushimi brewery with over 340 years of history. Shinsei means Divine Sanctity. Located in the heart of the Fushimi sake district. Known for soft umami-rich sake paired with Kyoto cuisine.

Brand primarily created for the US export market. Known for accessible approachable sake styles marketed to Western consumers. Names reflect East-West cultural bridge concept.

Located near Miyazu on the Tango Peninsula in northern Kyoto. The Tango region faces the Sea of Japan and has a distinct brewing culture influenced by cold snowy winters and abundant seafood cuisine.

One of the few remaining breweries in central Kyoto, near the Kamo River and Shimogamo Shrine. Founded in 1726. Uses four-season brewing (shiki-jozo) for year-round production in a temperature-controlled environment.

Located in the Tango region on the Sea of Japan coast. Produces sake reflecting the coastal terroir and food culture of northern Kyoto.

Located near Amanohashidate in Miyazu. Named after the legend of Shuten Doji (demon king) from nearby Mt. Oe. Also produces popular umeshu (plum wine) using local plums.

Located in the scenic Arashiyama-Sagano area of western Kyoto. Uses organic rice for some products. The brewery name references nearby Mt. Atago.