We focus on smaller breweries who excel in producing the highest quality Sake using traditional methods and sourcing/supporting local businesses.
Please be introduced to our Sake brewery partners:
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.
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.
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.
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.
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