Features of Hyogo Breweries

Hyogo prefecture makes up about 30% of the domestic sake production and is known as the No. 1 sake place in Japan, founded upon the local water and rice best for making sake, along with skills and traditions which have been inherited from generation to generation.

King of Sake Rice—Hyogo Prefecture Yamada Nishiki

Amongst over 100 kinds of sake rice, Yamada Nishiki has been the king for 80 years, ever since its birth. Made-in-Hyogo Yamada Nishiki, in particular, is regarded as special, blessed with the local day/night temperature difference and other factors.
“Yamada Nishiki” is a must in making Daiginjoshu and Ginjoshu.

BREWERY

Inami Shuzo

Located in Miki — ideal area for sake produciton Quality-first

Okada Honke

Their lineup include Junmaishu made from brewery-farm-made Gohyakumangoku sake rice, Ginjoshu made from Yamada Nishiki etc.

Ginkai Shuzo

All hand-made, going for delicious sake only the human hand can make.

Sanyohai Shuzo

Brewed with care, using rice and water made in rich nature. Now also focusing on aged sake.

Kamimusubi Shuzo

Sake of mountain underground water with the master craftsmanship of brewing workmen. Winner of many contests

Nishiumi Shuzo

Family-made, safe and secure, organic sake rice. No chemical fertilizers used.

PRODUCTS

Hoshi no Akari – Awamori

Light white flower or lily aroma awamori (strong Okinawa liquor) with less strong awamori aroma. Also favored by awamori beginners and women.

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Hoshi no Akari – Awamori

Other

Light white flower or lily aroma awamori (strong Okinawa liquor) with less strong awamori aroma. Also favored by awamori beginners and women.

KindOther

Rice

Polishing ratio

Alcohol degree25%

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Chura Botaru – Awamori

The sake of Yoneshima Shuzo has a refreshing texture and soft sweetness that spread slowly in the mouth and smoothly disappears.

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Chura Botaru – Awamori

Other

The sake of Yoneshima Shuzo has a refreshing texture and soft sweetness that spread slowly in the mouth and smoothly disappears.

KindOther

Rice

Polishing ratio

Alcohol degree30%

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Toro-o-ri Nigori Plum Liquor

Plum fruit added to umeshu of Omachi sake rice with Kojo unripe plum soaked for around two years. Muddy umeshu of bodily taste, acidity and aroma with unique stillness. Winner of the Gold Medal in the INTERNATIONAL REVIEW OF WINE COMPETITION of BTI (The Beverage Tastings Institute) in 2007 and 2009.

300ml JPY1,140

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Toro-o-ri Nigori Plum Liquor

Other

Plum fruit added to umeshu of Omachi sake rice with Kojo unripe plum soaked for around two years. Muddy umeshu of bodily taste, acidity and aroma with unique stillness. Winner of the Gold Medal in the INTERNATIONAL REVIEW OF WINE COMPETITION of BTI (The Beverage Tastings Institute) in 2007 and 2009.

KindOther

Rice

Polishing ratio

Alcohol degree8.5%

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