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Our founder, Hideo Yoshimura, summed up his feelings toward sake with a line by Chinese poet Li Bai: 兩人對酌山花開一杯一杯復一杯* . When we were founded in 1915, Japan was in the midst of turmoil as it looked to catch up with the outside world. It was then that he named our first sake, his essentially Japanese local brew, Nihonjou–Castle of Japan–to commemorate his childhood love of strolling around Wakayama Castle.

*Two men drink as mountain flowers bloom. One cup, one more, and yet another.

We have carried on the ideals of our founder to brew so that “Anyone can enjoy sake. Anyone can find some warmth, fun, and joy with sake at their side.”

  • Nihonjou Junmai-Daiginjo

    Nihonjou Junmai-Daiginjo

    This sake has ginjō fruitiness with notes of muskmelon and Muscat grape, with a gentle umami and refreshing finish.

  • Nihonjou Ginjou-Junmai

    Nihonjou Ginjou-Junmai

    It presents fresh apple ginjō aroma for an overall smooth, refreshing impression.

  • Negorozakura Yamahai-jikomi

    Negorozakura Yamahai-jikomi

    This is a yamahai starter sake, which gives it body and depth.

  • Nihonjou

    Nihonjou "Negoro"Junmaiginjo

    With a very delicate ginjo aroma, we age this sake to bring it greater umami depth.

Aged sake

Aged sake

The full flavor of carefully matured koshu (well-aged sake).

The flavor of sake changes in a variety of ways as time passes. Our koshu is matured in underground storage deep in our sakagura, developing multilayered complexity and depth as the years go by. Any astringent or alcohol notes are wrapped in layers of flavor, creating an unexpectedly gentle, smooth drink. The more vibrant aromas settle, and along with them the flavor deepens. Slowly matured sake creates a unique drinking experience that offers a true gift of time.

  • Kame no ayumi Aged-Daiginjo
1988, 1989

    Kame no ayumi Aged-Daiginjo
    1988, 1989

    Treasured sake, Daiginjō Koshu. We have versions brewed in 1988 and in 1989.

Junmai: Sake made only from rice and rice koji (without addition of brewers alcohol)
Ginjo: Sake made from highly polished rice using special technique