Wonderful producers

SAKE 日本酒

Niida Honke Koriyama City, Fukushima Prefecture
仁井田本家 (福島県郡山市)  <銘柄は「しぜんしゅ」「穏」「田村」など>

With the mission of “becoming a sake brewery that protects rice fields in Japan,” they achieved 100% junmai brewing & 100% Shizen-mai rice(non-fertilization / pesticide-free rice) usage rate in 2010, and 100% natural Shubo in 2013.
They are engaged in a wide range of activities regardless of brewing, such as holding “rice paddies” to protect rice fields in Japan and developing amazake and original sweets products that fully utilize the power of natural rice and fermentation.
In order to protect the water prepared from the company’s premises, they are also working on the management of their 100ha mountain. Actually, the counters and tables of “Medashi” are pine trees felled from the Niida Honke’s mountain. Niita Honke has been making various efforts for the whole region over 100 years future. They are currently working on how to make a wooden barrel with its own cedar and brew sake with that wooden barrel. We will keep an eye on it in the future.


Asamai Shuzo Yokote City, Akita Prefecture
浅舞酒造 (秋田県横手市)<銘柄は「美稲」「天の戸」「夏田冬蔵」など>

Asamai sake brewery is located in the middle of the Yokote Basin, in the south of Akita Prefecture. Water from the Minase and Naruse rivers, which originated in the Ou Mountains, pour in and springs are created here and there. The brewing water “Biwanuma Kansen” is one such spring. With the motto, “Sake is born from rice fields,” they have been cultivating rice in the rice fields within 5 kilometers of the brewery since 2011, and only Junmai is prepared. They use only rice from the farmers of the JA Akita Furusato-Hiraka-cho Sake Rice Study Group, which makes the blessings of light, wind and water into the crystal of sake rice.
The style of working in the rice fields in the summer in the rice field and working in the brewery in the winter in the brewery is expressed by the term “Natsuta Fuyuzo”, and the person who embodied it himself was Koichi Moriya. Many people have been influenced by the attitude that rice is regarded as “rice seed” and that sake is cherished with great care. They have been learning the know-how of black koji and white koji from the interaction with Omure Toji of Taikai brewery, a Shochu brewery in Kagoshima, and brewing sake that makes full use of their individuality. Asamai sake brewery is a sake brewery with an inquisitive spirit of inquiry.


Miwa Shuzo Jinseki Kogen Town, Jinseki Kogen District, Hiroshima Prefecture
三輪酒造 (広島県神石郡神石高原町)<銘柄は「神雷」>



Kinmon Akita Shuzo Daisen City, Akita Prefecture
金紋秋田酒造 (秋田県大仙市)<銘柄は「熟成酒 山吹/YAMABUKI」「X3」「悠久の梅雫>

Daisen City, located in the inland area of Akita Prefecture, is the prefecture’s largest grain producing region, supported by the rich waters of the Omonogawa River flowing from Mt. Chokai. Akita Fuji Sake Brewery was established there in 1936, and in 1973 it became Kinmon Akita Sake Brewery Co., Ltd., with capital from seven wholesalers in Akita prefecture.
In order to survive in Akita, one of Japan’s leading sake producing regions, they must have a strong character, and they found one possibility in the aging of sake.

We want to bring out theumami” of rice, which is the essence of sake, to the maximum.
We would also like to expand its possibilities as a drink to accompany a meal by pairing it with the flavor of the meal. ”
Yamabuki, a representative brand of aged sake born from this idea, won the trophy, the highest award at International Wine Challenge.

In 2022, they have released “YAMABUKI Barrel Aged”, which is a cask finish of aged sake.

Kinmon Akita Sake Brewery is aiming for the world of Vintage Sake by going beyond the common sense of Japanese sake by mastering umami, the essence of Japanese sake.



それが金紋秋田酒造のめざすVintage Sakeの世界です。

MISO and SOY SAUCE 醤油と味噌

Hishiogura Suzuki Tenei Town, Fukushima Prefecture
醤蔵すずき (福島県天栄村)


Kazita Shoten Ozu City, Ehime Prefecture
梶田商店 巽醤油 (愛媛県大洲市)

「めでたし」では、原材料の大豆・小麦は全て契約農家さんによる、 農薬・化学肥料不使用のもののみを使用した天然醸造丸大豆醤油「巽晃(たつみ ひかり)」と、地元大洲産の古代米ダイシモチを使用しグルテンを摂取できない方にも 安心してお使いいただける小麦不使用の天然醸造丸大豆醤油「巽紫(たつみ むらさき)」をご紹介いたします。


momoG Farm Minamiminowa Village, Nagano Prefecture
momoGファーム (長野県南箕輪村)


SHO FARM Yokosuka City, Kanagawa Prefecture(神奈川県横須賀市)


ジビエ(ダチョウ、鹿等):Noblesse Oblige(茨城県筑西市)


SAKE GLASS:木本硝子 (東京都台東区)

幅広い個性をもつ日本酒に合わせるべく、形状や大きさの異なる100以上の日本酒ペアリンググラスをオリジナルで開発。高品質な原材料を使い、江戸の職人だけでつくられた「Made in Tokyo」を体現しています。

食器:SOFIA SOLAMENTE (陶磁器アーティスト)