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
→ 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.
→ 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.
→ 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.
→ 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
→ 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.
→ 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.
→ Fine Sake Award Grand Gold Medal
→ National Sake Appreciation Association Silver Award
→ Fine Sake Award gold Medal
→ U.S. Sake Appreciation Award Gold Award
→ Kura Master Gold Award
→ IWC Sake Gold Medal
→ Aomori Sake Award Gold Medal
Award winning Matsumidori Sake Brewery started with the creation of “Sakebo”, the yeast fungus essential in the brewing of Sake, in the Edo period (1603-1868). They then moved into the production of Sake. They are a very traditional maker who spares no time and effort, keep to traditional techniques and do not rely on machines. This keeps their senses sharp and their Sake the purest.
Their local Sake is a brew born from the local climate and culture. They brew Sake at the Brewery with the belief that it is their mission to pass on the culture and history of Japanese Sake to future generations by lovingly maintaining the Sake traditional brewing techniques, and the tools and equipment within the brewery that share the same long history.
Their water is drawn from the underground river and comes direct from Iwaki mountain. The water is soft, full of minerals and pure. Their rice is carefully prepared and is selected from only the highest quality.
Their main brands, Matsumidori and Reiho, are loved by the people of Tsugaru. All their Sake is brewed with special care and are all brewed by hand using time-honored methods.
Through the skills of their Artisan Head brewer and repetition of trial and error they continue to search for Sake that gives fresh surprises.
A Sake Brewer whose reputation is proved by awards.
→ 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