A route through Other producers
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Producer profiles
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- Amabuki Sake BreweryA 300-year-old sake brewery in Saga Prefecture known for cultivating live yeasts from local flowers. The flagship Kimoto Junmai Daiginjo Omachi uses rhododendron yeast and kimoto fermentation to produce a lactic, spicy sake built on pronounced acidity, served warm.
- Ninki BreweryNinki Brewery in Nihonmatsu, Fukushima, makes NINKI-ICHI premium ginjo sake with polished rice, slow low-temperature fermentation and a range that runs from cedar-treated junmai ginjo to naturally sparkling pink sake.
- Ninki-IchiA Fukushima sake brewery reshaped by Yujin Yusa in 2007, making naturally sparkling, fragrant and cloudy rice-based styles with wooden-vat fermentation and hand-crafted koji.
- Takahashi Shuzo Co., Ltd.A Hitoyoshi Kuma distiller founded in 1900, making rice shochu from rice and water under the Hakutake name.