Located near Matsushima scenic area. Adjacent to Shiogama Shrine. Discovered Association Yeast No.12. Rich history spanning 300 years.

One of Japan’s pioneers in organic and natural sake. Grows own rice using no pesticides. Post-2011 Fukushima disaster became symbol of regional resilience.

Exclusively uses kimoto method for all sake. Developed proprietary super-flat rice polishing technology for more uniform grinding. Known for rich umami-laden style.

Located in historic samurai town of Aizu-Wakamatsu. Among the first to adopt yamahai method. Beautiful Meiji-era buildings.

Won IWC Champion Sake trophy. Pioneered sugar-free umeshu recognized by the EU. Name means Southern Beauty. Located in heartland of Nanbu toji guild.

One of the oldest continuously operating sake breweries in Japan – founded in 1548 during the Sengoku period. Nearly 480 years of history.

Dewazakura Oka was among the first ginjo sakes marketed to general consumers in the 1980s, credited with sparking the ginjo boom.

Switched to 100% junmai daiginjo production. Created a sake polished to 1% remaining rice (world record). One of the most progressive breweries in Japan.

Considered by many as Japan’s most sought-after sake. Virtually impossible to buy at retail price. 15th generation owner revived the brand in the 1990s. Tiny production.

Brews at elevation using natural cold from Mt. Gassan. Part of the Dewa Sanzan (Three Sacred Mountains) area. Known for natural cold-temperature fermentation.