Japan based Licensed Sake distributor and Japanese Sake exporter of smaller Artisan breweries with generations of history and awards, targeting Sake importers Japan based Licensed Sake distributor and Japanese Sake exporter of smaller Artisan breweries with generations of history and awards, targeting Sake importers

sake importers brewery partners

export japanese sake brewery partners

We focus on smaller breweries who excel in producing the highest quality Sake using traditional methods and sourcing/supporting local businesses. They must match our Supplier Criteria

We are honored to represent our breweries and offer their Japanese Sake to our import and distributor partners

Please be introduced to our Sake brewery partners:

sake importers catalogue

export japanese sake catalogue


Fujii Honke


→ Lake Biwa Sake Award

→ G20 Osaka Summit 2019 Sake

As the previous Head of the Shiga Sake Brewery Association their hearts are is fully invested in protecting and supporting the local community, and ensuring traditional brewery methods are kept whilst innovating with new flavours.

Fujii Honke was established in 1831 and are honored to be the sole brewery to provide Sake for the Imperial Harvest Festival to the Japanese Imperial Court and shrines all over Japan. Based on the banks of Lake Biwa in Shiga prefecture the climate is ideal for Sake brewing. The water comes from the Suzuka mountain and takes 100 years to be filtered perfectly for brewing. 

They are at the forefront of reintroducing Wataribune rice to Shiga. This rice is sensitive and difficult to grow and is the parent seed of Yamadanishiki. Through supporting their rice farmers, this rice produces stunningly smooth distinctive Sake. Most of their rice is also environmentally and organically grown.

As with all our breweries they stand by traditional methods, for example they produce the yeast starter mash using the traditional Kimoto method instead of commercial lactic acid. This takes double the time, effort, skill and risk but produces a pure Sake. Buildings within their brewery are registered as Cultural Properties and their natural earthen walls keeps the perfect temperature and humidity for brewing.

Sakeportal is privledged to be their Sake export partner.



Wataribune rice specialist

Innovative blends of rice

Traditional brewing techniques including Kimoto and shizuku

CEO Message

eikun sake brewery logo



→ Golds:National New Sake Appraisal

→ Golds: Fine Sake Awards

“EIKUN,” the pure rice, premium sake made from the pure and simple ingredients of Kyoto rice, water, and yeast

The ancestors of the Saito family moved from Senshu  to Kyoto and it was in the 1895 that Saito Sake Brewery was born.

Since then, they have carefully nurtured the brewery in the Showa and Heisei eras, and now create the highest quality sake and have received high praise across the world.

Eikun is proud to have won the Gold Award for 14 consecutive years at the National New Sake Appraisal, becoming the most successful brewery in this history of the awards. Eikun has become a watchword for tradition and high quality sake.

Made from 100% Kyoto rice, water, and yeast, the pure-rice premium sake “EIKUN” is well regarded both in Japan and overseas.

Sakeportal is privledged to be their Sake export partner.



Supporter of innovative revival rice project

Head brewer belongs to the elite Nanbu Tojii

Rice comes from Special Historic Preservation Farming District

CEO Message




→ Tokai Honor Prize

→ Gifu Prefecture Best Brewery

Award winning Hanazakari brewery (formerly Hanamori brewery) was founded in 1898 on the banks of the beautiful Kisogawa river.

A great find by Sakeportal as they have very recently gained great respect in the Sake world and had great  articles in significant Sake publications highlighting their traditional Artisan brewing techniques which are rarely used by brewers these days.

They slow drip the Sake through mesh bags with pressure from bamboo shoots and they are the only brewer in Japan to continue to use a manually operated press.

These techniques produce the finest Sake with a distinct flavour.

We thoroughly expect Hanazakari will start winning many more awards in the coming years.

A True Artisan, traditional Sake brewer.



Specially made Koji by box method.

Traditional time consuming brewing techniques.

One of the few remaining breweries to continue to use a manual press to keep authentic sake flavours.

CEO Message




→ National Kan: Grand Gold

→ Kura master: Platinum

→ Sake selection: Platinum

→ Fine Sake Awards: Gold

→ IWC: Commended

Using Omi’s high-quality rice and Hira Mountains underflowing sweet, soft water, Fukui brew Sake with the belief that “it is not for drinking, but for tasting”; meaning the more you drink the mellower and more fulsome their Sake becomes. Fukui’s Sake is diverse but always with that underlying tone of smoothness and mellowness and a refreshing aftertaste.

Fukui has been brewing Sake for over 260 years and their name comes from the Japanese clovers that bloom on the shores next to their brewery. Fukui brews Sake valuing the nature and community around them and excel in the ingredients they choose from their high quality rice to the soft water. They produce Sake in all four seasons to reflect the changing scenery of the area and use some time-honored techniques that date back to the Edo period! (1600-1800’s).

They brew using a variety of traditional rice (Yamadanishiki, Nihinbare, Ginbukiyuki etc.) and in 2002, in order to preserve the beautiful rice terraces, they started to buy Koshihikari rice from the terrace farmers. After much trail and error they succeeded in making a well-acclaimed Sake and continue supporting the local rice terrace farmers.

As an innovator in Sake they not only produce extraordinary Sake but they are also pioneers in  low-alcohol Sake and amazing real fruity, fruit Sake.



Innovative flavours and sake

Local sourcing and supports local rice farmers

Main supporter to revive Satoyama rice terraces

CEO Message




→ Sake Brewing Prize Winner

→ Tokai Honor Award

→ IWC Gold award

→ IWC Silver

→ FineSake Gold

Award winning Sasaki was founded in 1893 and is the only brewer in central Kyoto. Their mission is to use traditional techniques mixed with cutting edge brewing methods, grafted in famous water, to produce an authentic Sake taste. Their Sake inherits the history and tradition of Kyoto.

Sasaki is a partner in the regional resource utilization project: To collaborate and use ingredients special to their region. Their Sake is brewed according to the food culture of the area and is made exclusively from highly polished rice grown in Kyoto and lovingly brewed at low temperatures.

Under Kyoto is a huge rock 33km long, and the water Sasaki uses seeps down from the mountains into the Kyoto valley and crawls through this rock to produce exceptional “goodness of water”. The water is perfect for not only Sake but also makes Kyoto famous for it’s green tea.

Over the last 1000 years there has been no change in the quality and abundance of underground water. Sasaki brewery is positioned to take maximum advantage of this “goodness of water” and it is this goodness that gives their Sake a distinct flavor profile and makes their Sake of the highest quality, continuously winning awards in Japan and overseas.

Their Sake is distinguished by a fruity Ginjo aroma and dry, crisp and clean taste.

Winner of many awards and a very respected maker of Sake in Japan.

The traditional Kyoto Sake brewery who supports Kyoto culure and sustainablity: Read more: Sasaki’s sake society commitment



Sasaki is a partner in the regional resource utilization project: To collaborate and use ingredients special to your region.

Made exclusively from highly polished rice grown in Kyoto, and lovingly brewed at low temperatures.

Uses Kyoto’s famous rock water

CEO Message

joyo-japanese-sake-brewery- logo



→ IWC Silver

→ Japan/China Sake Gold

Award winning Joyo brewery was founded in 1895 and is a 4th generation brewer. They are based in south Kyoto, a rich natural area blessed with a temperate climate and on the Kizu river.

They focus on producing the highest quality Sake in small batches.

They use water drawn from their own well 100 meters underground and they grow only the highest quality 5 million stone and Yamada rice. The management stands by traditional brewing techniques as they believe it produces the purest Sake. Their brewers are highly skilled 40 year veterans of their craft.

Most of the work is done by hand using traditional methods. They put their heart and soul into each bottle. They believe in locally sourcing and supporting local companies wherever possible.

Their Sake is noted for it’s fresh and striking impression after extraction, firm rice flavour and refined acidity.

A Sake Brewer with local roots and local sourcing.



Subterranean water pumped from their own 100 meter well.

Specialist in Gohyakumangoku rice sake

No carbon filtering to maintain pure sake

CEO Message




→ 6x IWC Gold

→ IWC Silver

Akita’s ancestors have been obsessed with the wonders of fermentation for hundreds of years without scientific theory or refrigerators, and have been steadily devising ways to make them delicious.

“Kinmon Akita Sake Brewery Co., Ltd. became the current organization in 1973 (Showa 48) however, their Sake brewing dates back to 1936 (Showa 11), when the Akita Fuji Sake Brewery was founded. It was named after the second highest mountain in Tohoku situated between Akita and Yamagata, officially “Chokaisan”, which was commonly known as Akita-Fuji. Akita-Fuji has a special meaning to the people in and from Akita because the mountain has traditionally been the object of worship where people believed that it was the main source of fertility in the great rice plain of Akita. 

Their belief is that Sake brewing is nothing more than exploring a new world of tastes that goes beyond just evaluating the taste of Sake alone. While firmly maintaining the traditional roots of Sake and considering the origin of Sake, Kinmon are eager to seek a breakthrough to the unknown horizon with Sake that has an umami that no one else can imitate.

They put their soul into making sake that is unique to Akita’s rice, water, and nature.



Uses the same brewing techniques since its founding

Specialists in Aged and storing sake

High quality local rice producing area

CEO Message




→ Fine Sake Award Grand Gold Medal

→ Kura Master: Gold Award

→ Spanish International Liquor Competition CINVE: Gold Award

→ Feminary’s World Wine Competition: Gold Award

→ IWC Sake Gold Medal

At Kikkawa Brewery, sake is brewed by pumping subterranean water, which is naturally filtered and clear, from three wells. It is this water and the expertise which continually produces sake that has an individual character and has been highly evaluated in Japan.

Founded in 1912 (First Year of Taisho) at the foot of the rainy mountain (Tanzawa Oyama), the brewery started by carefully making small amounts of sake over time.  The “Hard water” contains a lot of minerals such as magnesium and calcium and the sake is brewed by traditional methods, even nowadays the basic stance of carefully making a small amount of sake does not change.



Specialists in 90% polishing

Pure rare hard mountain water

Non-milled rice

CEO Message

fujimoto-japanese-sake-brewey- logo



→ Kan Sake: Japan National Sake Gold

→ Shiga Prefecture Prize Winner

Award winning Fujimoto brewery was founded in 1763 and is located in Mizuguchi-cho.

Due to the lack of good quality Sake they endeavoured to find the best water to make better Sake. After many years they finally they discovered the premium water with a high mineral content; they dug a well at the Yamamura Shrine and that water is still used to make their Sake today. The water was named Shinkai.

Fujimoto sources only the best rice: Yamada Nishiki rice is proud and gentle, Tamaei is strong and hard and Nipponharu is relaxed and friendly, Fujimoto Sake expresses the character of each rice honestly.

They say their Sake is made by God’s announcement and their philosophy is “Wajo Ryoshu”. Wajo Ryoshu describes how by working in harmony and with nature then the best Sake can be brewed. Fujimoto always keeps in mind that a smooth human relationship is essential to put feeling into each bottle they produce and into the hearts of their customers.

Their Sake is characterized by their soft water and has citrusy overtones with a deep aftertaste.

They are great Sake innovators and produce creative flavoured Sake as well as speciality Koshu aged Sake. Their distinctive labels support local art based on traditional Otsu Buddhist paintings dating back to 1624.

A Sake brewer with exceptional, innovative flavors



They dug their own well to access unrivalled quality water rich in minerals.

No carbon filtration

Original Otsu label designs

CEO Message


Any questions about the import of Sake just contact us for a chat. "Our reputation as a Japanese company means we will always do our best for our clients in a fair and honest manner. As the Japanese say “saizenn wo tsukushimasu”.