The brewery behind 800, LINNÉ, is a new sake company founded in 2024 by Shoya Imai, former co-founder and Toji of WAKAZE, a company well known for its innovative approach in the sake industry.

Located in Tochio, Nagaoka City, Niigata, Koshimeijo Brewery produces three distinct sake brands, including kimoto-only Yamashiroya. Led by a former master fireworks craftsman known for creating the yonshakudama, one of the world’s largest fireworks, the brewery expresses quiet depth through sake.

Located in Nechidani, a small mountain valley in Niigata Prefecture, the brewery is the only one in Japan that grows 100% of its own rice and handles every step of the process from seeding to bottling.

Founded in the Tenbun era (over 460 years ago), it is one of the oldest sake breweries in Japan. The brewery does not only want to hand down sake, but also wants to preserve the environment surrounding the sake as much as possible.

Founded in 1868. With a concept of “Brewing Happiness”, this brewery aims to spread happiness for their customers through their sake.

The brewery of “Shichihonyari", founded in the Tenbun era (over 460 years ago), is one of the oldest sake breweries in Japan. Located at the northernmost tip of Lake Biwa, the brewery is dedicated to crafting local sake made with Shiga rice varieties such as Tamaei, Ginbukietsu, and Watabune.

The brewer of "Shichida”. Using the clear water of the Gion River, which is said to be ideal for sake brewing, the Saga-based brewery aims to brew sake that brings out the flavor of the rice, including Yamada-Nishiki grown by the brewer himself and sake rice produced by local farmers.

Founded in 1863, this five-generation brewery uses mineral-rich hard water from nearby rivers and brews sake with the traditional Yamahai method. The cold, windy winters contribute to creating a deep yet sharp flavor, ideal for enjoying warm.

The producer of "Ibi" is one of the smallest sake breweries in Japan, located in the mountainous Gifu Prefecture. Currently run by the 5th generation Keiki Sugihara, the brewery focuses on brewing sake with locally grown “Ibi No Homare” rice.

Brewery of the famous award-winning “Zaku” brand. Founded in 1869, Shimizu Seizaburo Shoten is located in Suzuka, which is blessed with limpid subterranean water from the nearby mountain ranges and high-quality rice from the Ise Plain. The brewery aims for a light sake that smoothly harmonizes with food, in pursuit of sake that fits with today's diverse dining styles.

Brewery of the Toyo Bijin, which aims to be “clear water that has passed through the rice plan”. The brewery located in Yamaguchi is led by a young brewmaster, who trained at the famous Takagi Brewery (maker of Juyondai). With the goal of "from 0 to 1 sake cup," they are dedicated to crafting easily drinkable sake with gorgeous fruity aromas for people who have never had sake before.

Niida-Honke is a pioneer of sustainable sake brewing. Founded in 1711, the brewery has long been committed to its mission: “to become a sake brewery that protects Japan’s rice fields.”

Carrying the DNA of TOYO BIJIN but taking it even further, the resulting sake is fresh, juicy, and bursting with flavor. It's capturing the hearts of sake fans everywhere!

The brewer of “Hakurakusei", aiming to deliver the “ultimate food sake”. The Miyagi-based brewery, founded in 1873, was destroyed by the Great East Japan Earthquake in 2011 and successfully restored by end of the same year.

Founded in 1893, the brewery stands in Minokamo City, in Gifu Prefecture, once prospered as a post-town along the Nakasendo thoroughfare during the Edo Period, under the name Ota Juku.

Established in 2007 after the first Kagamiyama sake brewery closed down on 2000. The brewers work around the clock to ensure that the sake matures as thoroughly as if they were raising their own children.

MCG (Miyagi Craft Gin), led by Kentaro Sugihara of Niizawa Brewery, was founded in 2018 and released its first gin in May 2020 after extensive development. Before that, the distillery gained attention for producing "Spirit 80," a disinfectant alcohol approved during the COVID-19 pandemi

Family-run brewery located in Fukuoka, Kyushu. The maker of “Mitsui no Kotobuki” is run by two brothers that have been brewing sake together for over a decade now. Their sake ranges from highly aromatic sake using modern brewing techniques to rich sake applying the traditional Yamahai fermentation starter method.

Founded in 1973, Kinmon Akita Sake Brewery specializes in matured sake, drawing out deep umami flavors through Akita’s unique climate and craftsmanship. Building on the legacy of its predecessor, Akita Fuji Brewery, President Takashi Sasaki continues to explore new dimensions of flavor, believing that true innovation lies beyond conventional taste evaluation.

Founded in 1688, Katsuyama Sake Brewery serves as the enduring legacy of the Date family of the Sendai clan, merging tradition with innovation through global cuisine pairings, luxury centrifugal pressing, and unique concepts like terroir and sake that complements cigars.

As the name "Kankoubai" suggests, plum wine was the main product of the family. Sake brewed by the brewery has become a top-ranked sake at the national SAKE COMPETITION, and at the Mie Prefecture's sake competition, and in March 2016 was on-list for JAL's international first-class lounges (Narita and Haneda)

The mission of Kanemitsu Shuzo is to brew sake with true heartfelt dedication, providing customers with a sense of inspiration and peace, while expanding opportunities for meaningful connections with others.

Founded in 1772, Imazato Brewery is located in the Northern part of Nagasaki blessed with an ideal mild climate. Known for year-over-year high-quality sake, the brewery is one of the upcoming breweries from Kyushu Island.

Founded in 1840 in the once "bush clover village" of Kannari Arikabe, this brewery is a Miyagi sake pioneer, introducing early innovations like specially designated sake and refrigeration. The "Hiwata" brand, crafted by owner Yohei Sato since 2002, focuses on the traditional Kimoto process, while "Hagi no Tsuru" explores the Sokujo method, each aiming to create deep yet approachable sakes through advanced brewing techniques and meticulous storage management.

"Daijiro" named after its founder and head brewer, evolved from the local Kiryouyoshi brand to produce high-quality Junmai-style sake, gaining rapid popularity for its depth, with Daijiro Hata dedicating himself to crafting sakes that embody his craftsmanship and legacy.

Located in the coastal town of Hachinohe (Aomori Prefecture), the brewery of the brand Mutsu Hassen was founded in 1775 and is now run by the 8th generation owner, with the dedication to brewing excellent sake that uses sake rice, yeast and clear water from Aomori.

Founded in 1688, the brewery stands in the port town of Shijiki-cho, Hirado City, where the words of its founder, Chojibeemon Fukuda, "Sake brewing is done with heart, and nurtured by the wind," still resonate today.

The company's goal is to create "a new and delicious form of sake", which is reflected in the novelty of its label design, catchy titles, and innovative sake recipes, resulting in poppy sake that is a true delight to drink. It is hard to keep up with the speed at which the lineup changes every year, but this is one of the factors that make EMISHIKI so appealing.

Established in 1872, the brewery has a history of over 140 years in a region where winters reach -20°C. Master Brewer Takeshi Sakurai, trained at Tokyo University of Agriculture and Dewazakura Sake Brewery, launched his own brand "ASAMAYAMA" in 2004. The brewery is known for its consistent brewing and focuses on creating sake that pairs well with vegetables.

Founded in 1877, Arisawa is the producer of “Bunkajin” and led by 6th generation brewer Kosuke Arisawa. Together with his wife, he works on the continuous success of the brewery, which has recently won numerous awards. Their motto "Carefully craft sake until pressing, but do not alter the sake after pressing” comes through in their particularly fresh sake brews.

Founded in the Genroku era, the historic Aizu Brewery in Minamiaizu, Fukushima Prefecture, produces sake using soft local well water in an Edo-era storehouse upgraded with modern air conditioning. Ninth-generation brewer Keita Watanabe unified its brands into "AIZU" and created the acclaimed "YAMANOI" brand, known internationally for its clean, mild taste and featured in JAL's first-class lounge and markets like Hong Kong.

Founded in 1875 in what is now Kure City, Hiroshima, the "Aniki" of Hiroshima's sake brewing industry, UGO NO TSUKI Brewery has been at the forefront of refining the art of high-end sake, known for its refreshing, elegant, and light profile, amidst a region celebrated for its rich umami flavors.