Toshimaya Sake Brewery, Tokyo (1596)
Located in Higashi-murayama, west of Tokyo with over 400 years of rich tradition informing its history. Once catering to countless samurai and offered as a sacred sake at the Meiji Jingu Shrine, their sake is now held in high regard by locals as one of Tokyo’s best kept secrets.
Yonezawa Sake Brewery, Nagano (1907)
Situated in the middle of Southern Nagano, Yonezawa Sake Brewery is blessed with the natural scenery of the Central and Southern Alps of Japan. Using only locally-grown rice and employing the same methods of brewing sake for over 100 years.
Marumoto Sake Brewery, Okayama (1867)
Has been brewing sake that showcases the role of rice as the main ingredient, using self-cultivated Yamada-nishiki sake rice from fields around the brewery, and water flowing from the nearby Mt. Chikurin. Their aim is to create the ultimate food-friendly sake.