Founded in 1872, Nippon Seishu is now a major sake brewery based in Sapporo, the largest city in Hokkaido. Most of their sakes are made from local rice planted in Hokkaido. They have been awarded for consecutive 14 years the Gold Prize in the Annual Sake Awards in Japan.
Nanbu is the ancient name of the region of Iwate and Aomori prefectures. It is also the name of the biggest toji (master sake brewer) group. The sake of Nanbu Bijin displays a soft texture and balance fruitiness. The current owner, Mr. Kosuke Kuji is a strong supporter in promoting sake worldwide.
Tenju Shuzo was founded in 1874. Benefiting from natural subsoil water from Mount Chokai and with slow, low-temperature fermentation, their sake is fragrant and delicate. The brewery’s name, Tenju, expresses the wish for longevity and happy life after drinking the sake.
Okunomatsu has a long history and experience of sake brewing. While inheriting the traditional brewing method, they also combine the latest technology to make sake with reliable quality. They were the first brewery to use pasteurizer, which showers sake immediately after bottling. This helps to keep the original flavour and aroma in bottle.
Dewazakura earns its name inspired by “Dewa” – the ancient name of Yamagata prefecture – and the magnificent view of cherry blossoms on Mount Maizuru. Its flagship sake “Oka Ginjo” has been a popular sake since its release in 1981 and has contributed a lot for promoting ginjo sake as well as the culture of jizake (local sake).
As the two pillars of Akita Seishu, Dewatsuru was established in 1865 while Kariho was founded in 1913. The former benefits from natural soft water to make beautiful sake with soft and rounded texture. The latter uses hard water, expressing fresh and crisp flavour on the palate.
Niizawa Sake Brewery was founded in 1873. The absolute quality control is the strongest point of this brewery. All the pressed sake are controlled at minus 5 degrees. Their limited distribution product line includes the Hakurakusei, made by the Head Brewer himself, Atago no Matsu, firmly rooted in the local area, Zankyo, Atago no Sakura, and Hiryu.
Izumibashi Shuzo was established in 1857. With the philosophy “sake brewing begins from rice growing”, they grow excellent sake rice including yamada nishiki. They also make only junmai sake without adding any distilled alcohol, expressing the authentic flavour of rice.
A family brewery run by a small team of sake passionates, Daina represents their dream and insistence on presenting the beauty of their homeland. Therefore, the rice, water, soil and people all comes from Tochigi prefecture. Daina sakes are full-bodied and yet have a clean aftertaste that makes it the best partner of food.
Under this concept of “real flavour comes from mildness, perfect man comes from the ordinary”, Asahi Shuzo established Kubota brand in 1985, displaying a series of mild and elegant sake that we will never get tired of. The naming of Kubota sake also expresses their best wishes to all sake lovers.
Founded in 1880, Kaetsu Sake Brewery is located in Niigata prefecture. Their sake displays a mild rice flavour. The current president and his past father (former president) both worked as Official Alcohol Appraisers for the regional taxation bureau and contributed to the development of brewing technique. They also made a unique case that two generation worked at this same position.
The origin of Hakkaisan Brewery, Uonuma city in Niigata prefecture, is famous at the high quality water and rice. Although they do have a long history, with the superior quality sake, they have become one of the major breweries in Japan. Hakkaisan always uses adopted ginjo-sake brewing method to all of their sakes. Subtle and elegant, it is the best partner for food pairing.
Katoukichibee Shouten was established in 1860. They use traditional methods, with all sakes handmade and aged at ice-cold temperature for long period. It is served at Japanese royal family events and has gained an international reputation.
The Hombo Shuzo was founded in 1872, and preserves the classic formula and the successive tradition way of brewery.
MANZAIRAKU SAKE KURA Co., Ltd. was established in the early 1700s, and continues brewing alcohol for around 300 years.
Ichinoya's goal is to create sake that lives in the present. While utilizing the architectural structure of a sake brewery that has been in existence since the Meiji era, a humidity control system was introduced to enable brewing in all four seasons. The brewery is also equipped with cooling tanks to allow for sensitive design of alcohol content. The expression of sake, which can only be made at Ichinoya, continues.
Nate Shuzou is a family brewery located in Wakayama prefecture. To ensure high quality sake, the brewery has their own rice polishing machine. Their owner visits and works closely with sake rice farmers to guarantee the quality of rice. Besides, the water used for brewing is one of the best water in Wakayama prefecture, resulting in clean and crisp sake like natural spring water.
Saito Shuzo is located in Kyoto Prefecture. They use soft water from Fushimi area and high quality rice for sake brewing, resulting in a soft and rounded texture. They were awarded the golden prize for 14 consecutive years in the National Sake Competition. The brewery contributes a lot in restoring the plantation of Iwai, a local rice variety originated from Kyoto. They use this rice for their sake which represent the style of Kyoto.
Ozaki Shuzou was founded in 1869, is one of the oldest brewery in Wakayama and keeping the traditional handmade sake brewery.
The brewery’s mission is straightforward and pursuative - bringing customers delicious and joyful sake. Hence the average polishing rate of Dassai sake reaches 41%. Their products are all at junmai daiginjo grade.
The name of Rihaku Shuzo comes from “Li Bai”, a famous Chinese poet in the 8th century. This name was given by a former Prime Minister of Japan, Reijiro Wakatsuki, who loved Rihaku sake as well as poetry. The brewery has been promoting sake to overseas market since 1980s. They are one of the pioneers that built the foundation of nowadays flourishing sake market.
Since 1987 the brewery has been growing their own rice for making sake. In 2008, they released a sake made from purely organic rice. In addition to JAS certification, Marumoto Shuzo is the first sake brewery to receive recognition at National Organic Program (NOP) by United States Department of Agriculture and being certified by the European Community.
Imada Shuzo is the only brewery using Hattanso - a local rice variety originated from Hiroshima - for making sake. The quality rice in addition to the soft water in the prefecture gives Fukucho sakes a smooth and mellow flavour. Besides, the brewery bottles their sake immediately after pressing and only pasteurize once. This practice helps preserve the aroma and freshness of sake.
Fujii Shuzou brewing the natural junmai sake by using only rice, rice koji and water. Bring out the umami (savouriness) of rice and crisp texture by complete fermentation. By cultivating natural lactic acid bacteria (Kimoto method), resulting in mellow texture that is perfect to enjoy with food.
Tenzan Shuzo was founded in 1875 with their original brand Tenzan. In 2001, the 6th genereation Kensuke Shichida established a new brand Shichida and focuses on junmai typed undiluted sake. Shichida series express a rich flavour and in intense umami. It pairs perfectly with grilled meat, tempura and Chinese cuisine.
Sengetsu Shuzo is one of the limited distilleries making Kuma Shochu. Strict criteria must be fulfilled to be certified “Kuma Shochu“. The raw material must be only rice, and underground water from Kuma region must be used. Distillation and bottling should also take place in this region. Hence, the rice shochu with this certificate is not only a gurantee of quantity, but also represents the regional characteristics.
Being a sake brewery at the beginning, Yatsushika Brewery started to apply their experience and technique on shochu production. They launched in 1998 the modern barley shochu “Ginza-No-Suzume” which has gained a high reputation among shochu lovers.
Established in 1834 at Miyazaki prefecture, Kyoya Distiller & Brewer has been making traditional imo (sweet potato) shochu. Some of their products are made from organic sweet potato and aged in kame (ceramic pot), with small limited production and excellent quality. Displaying an elegant fruitiness and silky texture, Kyoya shochu goes perfectly with premium sashimi and sushi.
Iki is an island located in the western Kyushu-Nagasaki which is the origin of traditional mugi Shochu. Like Scotch whisky, Iki shochu was certified as a geographical indication by WTO. Iki shochu is brewed by a ratio of 2 barley koji to 1 rice koji and followed by careful distillation, resulting in a complex flavour with unique character.
Benefited from the exceptional environment, high quality sweet potato is widely grown in Kagoshima. Hence the sweet potato shochu has been recognized by the World Trade Organization “Satsuma” as an official appelation.
Satasouji Shouten is located in Ei-cho, a region reputated in production sweet potato and tea leaf. Aiming at spreading the culture of shochu to the world, they produce a wide range of shochu which fascinate both shochu lovers and beginners. Besides, this brewery obtained ISO9001 certificate in 1998, becoming the first brewery getting the same certificate.
Satsuma Shuzo founded in 1936. Premium Shochu which is made from 100% select barley.
Zuisen Distillery Co., Ltd founded in 1887, a company continuously producing Okinawa's traditional local sake, "Ryukyu Awamori."
Oimatsu Brewing was founded in 1789, is Oita Prefecture one of the old brewey. Hita is famous as the pear production area. It is a pear liqueur that is made using 100% of "Hita pear".
Helios Distillery founded in 1961, make the best use of Okinawa’s natural resources and history, and dedicate to produce authentic and good products.
Odfjell Vineyards is a Boutique Winery in Chile, owned by Norwegian Dan Odfjell who planted his first vineyard in 1991. The winery produces very high quality wines with extremely low yield production. Today, 210 acres are under vine. The winery lie in the north-western corner of Chile's famed Maipo Valley, called Padre Hurtado turned out to be an ideal spot for red wine production.
For 20 years, Peter Vella wines have adorned family dinner tables, holiday
Vina Requingua's Vineyards are in the Central Valley of Chile, where a mild Mediterranean-type Climate and varied soils offer super conditions for growing numerous varieties of the same noble grapes that are cultivated in Europe. The Narrow Central Valley lies between the snow-capped Andes and the cold coastal currents of the South Pacific.
In 1989, Walt and Joan Flowers founded the winery in Northern California's Sonoma Coast. The 321 acres, including a ridge top, high above the Pacific Ocean on the northern Sonoma Coast, the Flowers proceeded with the dream of producing their favorite cool-climate varietals in a place they believed uniquely suited to growing them.
This new Venture romped onto the scene just a couple of years ago, and there's much more to come. Matt Gant was Young Winemaker of the Year in 2004 and the inaugural Young Gun of Wine in 2007
Schild Estate's vineyards comprise some of the oldest in Australia including the famous Moorooroo vineyard near Jacob's Creek. The vineyard site selection has favoured the cooler, southern end of the Barossa near Lyndoch, which enjoys a slower and longer ripening period - perfect for optimum grape flavour development.
Peter Logan is the owner of Logan winery, he is one of those energetic types of Australian wine maker that simply make you exhausted listening to them. Logan wines have won over 100 Australian and International wine shows award.
The Rongopai story is one of passion, innovation and excellence. Rongopai holds the unique position of being one of the oldest wine brands in New Zealand. The name itself was introduced in 1932 and since then the name - a Maori world meaning "good taste & good feeling" has also become synonymous with quality.
This 5 star winery (By James Halliday for last 7 years) is situated in Frankland River, some 360 kms south of Perth in Western Australia, and production of outstanding, cool climate wines from estate-grown fruit. In its short but highly successful start to premium winemaking, Ferngrove has been awarded and impressive number of trophies and gold medals.
Te Mata is New Zealand's oldest winery, dating from the early 1890's. It is a New Zealand family owned winery - a true estate, specializing in grape growing and winemaking from its nine Hawke's Bay vineyards.
Grasshopper Rock has established a reputation as a world class pinot noir producer. Focused on consistently producing premium quality pinot noir, the demand for our wine continues to grow. Rapidly becoming regarded as the pre-eminent pinot noir vineyard in the Alexandra sub-region of Central Otago.
Founded in 1830, Champagne Philippe Gonet is located in the heart of Le Mesnil-sur-Oger, literally a stone’s throw from icons Champagne Salon and Clos du Mesnil.
The Michel family have been cultivating their passion for tradition and the Chablis terrorir since 1850. 40 year ago, the family decided to stop making the wine in wooden barrels, perferring to create clean, prue and precise Chablis without adding artificial woody taste.
Claude Dugat is in the top 10 producers in Burgundy, and one of the top 2 or 3 producters of Gevrey Chambertin. La Gibryotte is the new venture of the Dugat family, it is a label established in Gevrey Chambertin by Claude Dugat- his father and children.
Since the earliest times, the vine was present at Ribeauville. The entire area is managed by a charter of quality assurance manual and organic farming. The wines are honest, human, fresh, fruity and express the richness of the great terrorirs of Alsace.
Duc d'Henry is Sparkling wine from Burgundy France. The region most known for producing world-renowned and oft-temperamental pinot noir also offers a category of sparkling white wine that provides a champagne experience without a big bubbly price tag.
Sartori winery began in 1898, when Pietto Sartori bought a vineyard and a small cellar near Negrar to assure a steady supply of good quality wine for his hotel. Over 100 years, it has a constant theme production of Valpolicella in its homeland. The fourth generation - Andreas Sartori is now at the helm.
Schloss Gobelsbury is a winery in the Kamptal wine growing region in lower Austria, some 50 miles to the north west of Vienna. After taking over in 1996, Michael Moosbrugger began reforming vineyard work and vinification according to strict quality standards.
At the beginning of the 19th century, John-Lewis Brown (1769-1851), bought a vineyard and designed in the village of Cantenac, a traditional Tudor style château, reminding him of his Scottish origins. José Sanfins presently manages Château Cantenac-Brown. He does his utmost to make the best of the magnificent terroir, lavishing the greatest of care on the soil and the vines, with great respect for the environment.
In 1950 Paul Fournier took over the families 2 hectares of vineyards in Sancerre. Over the past sixty years he and his sons and their children have been steadily expending and growing the family's holdings. Today, Jacques handles the vineyards, Claude manages the winemaking, and Claude's wife Elaine manages the business.
The Rivetto's winemaking family, began making wine in 1902, is one of the oldest winemaking families of the Piedmont region. Today this medium sized estate occupies 35 hectares, 20 of which are vineyards, and faces the spectacular Serralunga d'Alba castle and the charming picturesque village of Sinio.
The Volpaia winery, owned by the Mascheroni Stianti Family, produces the well-known Chianti Classico within the walls of the Castello di Volpaia, a fortified village of medieval origin.
