Stephanie Houng

Top 10 Sake Breweries in Japan for Tastings & Tours

Explore the best sake breweries in Japan offering guided tours and tastings. From historic kura to boutique brewers, discover where to enjoy unforgettable sake in every region.

There’s nothing quite like stepping into a centuries-old sake brewery in Japan. I still remember the first sake-brewing experience my husband booked for us. From the outside, the brewery looked unassuming, but the moment you step through the tiny wooden door, the air changes and it's like you've entered a hidden world, where every beam and crevice echos the quiet rhythm of centuries-old craft, faithfully passed down through generations. And though we arrived in jeans and t-shirts, we transformed with a tenugui hair wrap in and thick sake brewing coats. For a moment, we weren’t tourists. We were part of a tradition. A ritual led with a Shinto blessing in the crisp, misty 5am air. It was such a beautiful and memorable experience that will stay with me.

Now, whenever friends ask what they must do in Japan, without hesitation, I always tell them to visit a sake brewery. Better yet, take part in a brewing experience. Why? Because Japan’s storied sake culture truly comes alive when you get a chance to visit the breweries (“sakagura” 酒倉) where this iconic drink is made.

Lucky for you, we wanted to share the same insights we give our visiting friends. Below, we’ve compiled ten carefully selected sake brewers across various regions of Japan—ranging from centuries-old industry giants to small local producers—each offering unique tours or tasting experiences.

For each brewery, we’ll explore a bit of history, what makes them special, their famed labels, tour details, a fun regional fact, and nearby attractions to enrich your visit. 

We'll also provide practical tips to enhance your tasting tour experience, so that your journey through Japan’s sake landscape is as enriching as the brews themselves.

And if you stick around to the end, we’ll even share the one-of-a-kind sake brewing experience we had the chance to take part in. More than just a tour, it’s a rare opportunity to step into the shoes of a sake brewer, work alongside a real Toji, and witness firsthand the quiet intensity of the craft. If you’re looking for a truly unforgettable and immersive experience, this is it.

Table of Content

• Gekkeikan Okura Sake Museum (Fushimi, Kyoto)
• Hakutsuru Sake Brewery Museum (Nada, Kobe, Hyogo)
• Otokoyama Sake Brewery (Asahikawa, Hokkaido)
• Nanbu Bijin (Ninohe, Iwate)
• Sawanoi Ozawa Shuzo Brewery (Ome, Tokyo)
• Masumi Miyasaka Brewing Company (Suwa, Nagano)
• Dassai Asahi Shuzo (Iwakuni, Yamaguchi)
• Kamotsuru Sake Brewery (Saijo, Hiroshima)
• Suigei Brewery (Kochi City, Kochi)
• 👉 BONUS: Authentic Sake Brewering Experience

Gekkeikan Okura Sake Museum (Fushimi, Kyoto) 

History & Background

Gekkeikan 月桂冠  was founded in 1637 by Okura Jiemon in the Fushimi district of Kyoto​, making it one of Japan’s oldest sake breweries. Originally called “Kasagiya” and later renamed Gekkeikan (meaning “crown of laurel”) in the early 20th century to celebrate its many awards, this brewery has nearly four centuries of history​.

Fushimi’s underground springs provide the soft, pristine water that has attracted brewers here for 400 years​, and Gekkeikan has long led the development of sake brewing in the area.

What Makes Them Unique

Gekkeikan is both deeply traditional and pioneering. It remains family-run into the 14th generation and is also a global sake ambassador; Gekkeikan set up one of the first overseas sake breweries and today accounts for roughly 25% of U.S. sake market share​. 

The brewery’s success owes much to Fushimi’s famously smooth water and a dedication to quality brewing techniques honed over centuries​. Strolling in Fushimi’s old sake quarter, you can still sense history: white-walled storehouses and the scent of fermenting rice fill the air during the winter brewing season​

Tours & Tasting

Gekkeikan operates the Okura Sake Museum on its historic grounds. The self-guided tour (admission ~¥600) showcases traditional tools, old brewing vats, and displays about sake culture​.

After soaking in the history, visitors are invited to taste several of Gekkeikan’s sakes made from Fushimi’s underground water​. The museum is open daily with English pamphlets available, and reservations can be made online at GEKKEIKAN.COM for timed entry​. It’s a treat to sample an array of brews (including a fresh namazake) in the tasting room​, and the gift shop offers exclusive bottles and even sake-infused goodies.

Fun Facts About Fushimi

Fushimi, now a southern ward of Kyoto city, was once a bustling castle town and important sake hub. Its location on a canal linking to Osaka meant Fushimi’s brews could be shipped easily, fueling its prosperity​. 

Don’t miss the sugidama (cedar ball) hanging at the museum’s entrance which is a traditional sign that new sake has been pressed.

Also, nearby Fushimi Inari Taisha (famous for its thousands of vermilion torii gates) is in the same ward, underlining Fushimi’s rich cultural tapestry.

Nearby Attractions

Along the Fushimi Sake District, you can take a scenic boat ride on the old canal (Jikkokubune) to see traditional breweries from the water​.

A short walk away is Gokōnomiya Shrine, known for its spring water (historically used by brewers). If you have time, the famed Fushimi Inari Shrine is a short train ride, and central Kyoto’s temples are within easy reach.

Combining a morning in Fushimi’s sake breweries with an afternoon at Kyoto’s cultural sites makes for a perfect day.

Hakutsuru Sake Brewery (Kobe, Hyogo)

History & Background

Hakutsuru 白鶴, was founded in 1743 in Kobe’s Nada district and is one of Japan’s leading sake producers.

The name “Hakutsuru” means “white crane,” symbolizing longevity and luck. The brewery was established by Kano Jihei, a lumber dealer-turned-brewer, during the Edo period. By leveraging Nada’s excellent natural resources and the port of Kobe, Hakutsuru grew into the largest brewery in the famed Nada brewing region.

Today it remains a powerhouse both in Japan and broad since they are one of the largest exporter of quality sake abroad.

What Makes Them Unique

Nada’s region gives Hakutsuru a special brewing edge. The area is blessed with Miyamizu, a mineral-rich spring water ideal for fermentation, and cold winds from Mt. Rokko that aid winter brewing.

Hakutsuru has long combined tradition with innovation: it helped develop the superior Yamada Nishiki sake rice in the 1920, and continues cutting-edge research into new brewing methods and rice strains.

At the same time, it preserves old-school techniques – evident in its museum’s life-sized exhibits of brewers stirring steaming vats of rice as in centuries past. This blend of past and future keeps Hakutsuru’s sake quality consistently high.

Tours & Tasting

Hakutsuru has converted one of its old brewery buildings into the Hakutsuru Sake Brewery Museum (open daily, free admission).

It’s a self-guided tour through the traditional sake-making process: you’ll walk past wooden fermentation vats, listen to recorded brewing chants, and see realistic dioramas of brewers at work. Informational videos (with English subtitles) explain each step from rice polishing to pressing. At the end of the route, you’re rewarded with free tastings of Hakutsuru’s sake. The museum shop offers Hakutsuru sakes (including limited editions) and sake-themed souvenirs. Because the actual modern brewery is off-site, the museum focuses on heritage and providing an immersive, hands-on feel for sake’s craft.

Separately, they also have The Hakutsuru Museum of Art which was opened in 1934 by Kano Jihei (the 7th head of Hakutsuru Sake Brewery). The museum has over 1500 pieces of art including national treasures and main building is built using a mix of traditional Japanese architecture and Showa era motifs. 

Fun Facts About Nada Kobe

The Nada region is often called the Bordeaux of Japanese sake. This coastal strip in Hyogo produces about a quarter of all sake in Japan, more than any other region. Its success is thanks to the “Heavenly Trio” of factors: quality rice, water, and skilled Toji sake brew masters.

The clean water comes from the nearly Rokko mountains. The landsacpe provides a cool breeze which helps cools the rice during the sake making process. And because it's located on the coast, the city was an ideal port city to ship goods in and out of the region.

A local saying goes “Nada no sake wa Nihon ichi” (“Nada’s sake is the best in Japan”). Also, Kobe – known for its maritime port and Kobe beef – was one of the first cities to open to the West in 19th century. So after a sake tour, you can appreciate how this international port city marries Japanese tradition with global influences.

Nearby Attractions

The Hakutsuru museum sits in Kobe’s Nada district, where several other breweries also have museums or tasting rooms (such as Kiku-Masamune and Sakura-masamune), both are which are world famous. You can make an afternoon of brewery hopping which is highly recommended. 

Kobe itself offers plenty to do as well and you can visit the stylish Kitano Ijinkan (historical foreign residences) or enjoy harbor views at Kobe Harborland. If you have extra time, the Rokko Mountain cable car offers a panoramic view of Osaka Bay, and Arima Onsen (one of Japan’s oldest hot spring towns) is a short trip into the mountains – a relaxing way to end a day of sake sampling.

Otokoyama Sake Brewery (Asahikawa, Hokkaido)

History & Background

Otokoyama is Hokkaido’s most famous sake brewery, with a lineage tracing back 350 years. Back in the Edo period, Otokoyama was the offical sake of the Shogun, known as Gomenshu 御免酒.

The original Otokoyama brewery was founded by the Yamamoto family in Hyogo prefecture, but in 1968 they gave the rights to continue the Otokoyama production to the current brewery (originally called Yamazaki brewery) in Hokkaido. Yamazaki Brewery was originally founded in Hokkaido in 1887 and changed their named to Otokoyama after they took over the older brewery. The original Otokoyama brewery is no longer there, but during the transition the brew masters from Otokoyama shared their knowledge and recipe so the original recipe and processes are still maintained to this day.

Today, it’s a highly decorated brewery known worldwide. As far back as 1977, Otokoyama’s Daiginjo won gold in a global Mondo Selection contest, and it has collected gold awards 41 years in a row since!

What Makes Them Unique

Otokoyama stands out for both its "water" and its "welcome". The brewery uses pristine underground water filtered for decades through mountain rock. It's so clean that locals come to fill bottles at a public tap for drinking water.

This soft yet rich water gives Otokoyama’s sake a crisp, dry taste typical of Hokkaido. Otokoyama was also one of Japan’s first breweries to embrace sake tourism: it opened its on-site Sake Museum back in 1967, far ahead of other sake brewers.

That pioneering spirit extends to its sake! Otokoyama continually experiments (recently brewing with Hokkaido grown sake rice for limited releases) while maintaining the classic recipes that sake fans love. They also ventured into the international market fairly quickly and is now one of the world's most popular sake brand.

Tours & Tasting

The Otokoyama Sake Brewery Museum in Asahikawa offers a free, self-guided exploration of sake history and Otokoyama’s heritage.

You’ll see Edo-period woodblock prints and artifacts praising “Otokoyama” sake, ancient brewing tools, and exhibits (with multilingual signage) explaining how sake is made. The museum is open year-round, and no reservation is needed. Best of all, free tastings are provided at the end, including a sample of their fresh sake.

In winter, you might even observe parts of the brewing process through windows. A small garden outside is dedicated to the “Water of Longevity” spring and you can drink the same spring water used for brewing. 

Fun Facts About Asahikawa Hokkaido

Asahikawa is known for being one of Japan’s coldest cities (winter temps can drop below –20°C). This cold climate is actually beneficial for brewing, as fermentation can be finely controlled.

Asahikawa is also famous for its Asahiyama Zoo, where penguins walk freely around the zoo in the winter

 A fun local fact: the city has 167 rivers and streams, earning it the nickname “City of Water”. Each February, Asahikawa holds a Snow Festival with massive ice sculptures (a smaller cousin to Sapporo’s festival). The contrast of hot sake and cold snow is a quintessential Hokkaido experience!

Nearby Attractions

Aside from the brewery, Asahikawa offers the Asahiyama Zoo (a 20-minute drive from Otokoyama) as a top attraction.

The Asahikawa Ramen Village is a pilgrimage spot for ramen lovers. Try the local shoyu butter corn ramen, perfect on a chilly day.

For nature, the city is a gateway to the Daisetsuzan National Park; if you have a car, you can drive to the scenic Mt. Asahidake ropeway.

In town, the Snow Crystal Museum and Asahikawa City Museum provide cultural context. And if you’re continuing your journey, Asahikawa is a convenient stop on the way to the lavender fields of Furano or the ski slopes of Kamui.

Nanbu Bijin (Ninohe, Iwate)

History & Background

Nanbu Bijin 南部美人 is a boutique brewery in northern Iwate with a relatively “young” history.  It was founded in 1902 (Meiji era) by a family that first made soy sauce.

 The name Nanbu Bijin (meaning “Southern Beauty”) was adopted in 1951 to reflect their aim of brewing sake as beautiful and pure as a southern belle. The brewery is housed in a traditional earthen-walled kura in Ninohe City, and the same family has run it for five generations.

Despite its regional size, Nanbu Bijin has risen to worldwide recognition in recent decades, winning awards like the International Wine Challenge Champion Sake in 2017 for its Tokubetsu Junmai. It’s a testament to how a small Tohoku brewery can make it big on the global stage while staying true to local roots.

What Makes Them Unique

Nanbu Bijin is known for its spirit of innovation grounded in tradition. It preserves time-honored techniques (using locally grown rice and pure well water from the nearby Orizume Gorge) but also isn’t afraid to try new things.

For example, in 2019 Nanbu Bijin produced the world’s first certified vegan sake, ensuring no animal products are used in filtration. They also craft all-natural fruit liqueurs, like a golden-hued yuzu sake using local citrus from tsunami hit Rikuzentakata to help regional recovery.

This combination of community-centric values and global outlook (the brewery actively exports and engages with international fans) sets Nanbu Bijin apart. Not to mention, the brewery is deeply connected to the famed Nanbu Toji guild, Iwate’s legendary master brewers guild, giving it top notch brewing pedigree, even with its small scale.

Nanbu Bijin Most Famous Bottle of Sake

The label to try is Nanbu Bijin “Tokubetsu Junmai” (Special Pure Rice sake) 特別純米酒. This smooth, mildly fragrant junmai clinched the Champion Sake award at the IWC in London, beating hundreds of competitors. It’s praised for its clarity and balance.

Nanbu Bijin also makes a range of junmai daiginjo and ginjo sakes that often have a clean, mildly fruity profile that's often described as elegant, reflecting the “beauty” in its name.

They also produce a delightful plum wine (umeshu) and even a rare all-koji sake. If you visit their brewery, look for limited editions like their anniversary brew or seasonal “hiyaoroshi” autumn sake, showcasing the brewery’s versatility.

Tours & Tasting

Visitors are welcome at Nanbu Bijin’s historic brewery, and they’ve turned the experience into something memorable. On the Nanbu Bijin Brewery Tour, you can actually don a traditional brewer’s hanten coat and tenugui headband and walk through the kura, guided by sake brewer.

They’ve even set up a special photo station in the mash room so you can get pictures pretending to stir the moromi mash! They’ll even print your photo onto a sake bottle label as a unique souvenir.

Tours are offered in Japanese with English support available (by appointment) and includes a tasting at the end. There’s a basic 70-minute tour (~¥1,980) and an extensive 140-minute premium tour with deeper access and a 720ml bottle that you can take home.  Don’t forget to stop in their gift shop to pick up limited items; they often stock local snacks and the brewery’s skincare line.

Fun Facts About Nanbu Iwate

Ninohe City lies in the Nanbu region of Iwate, historically the domain of the Nanbu clan (hence the name).

This area is famous for its brewers: the Nanbu Toji guild (based in Iwate) is one of Japan’s “big three” master brewer guilds. Their expertise is legendary, and Nanbu Bijin’s brewmaster trained in this tradition. The word “Nanbu” in the name actually refers to this region (not “southern” Japan despite the literal meaning).

As for Ninohe itself, it’s a quiet rural town surrounded by mountains. A quirky local attraction is the Kunohe Castle ruins, and Ninohe’s Archaeological Museum displays Jomon period (13,000 BCE) artifacts.

Iwate Prefecture as a whole is known for its natural beauty, from the rugged Sanriku coast to inland forests. In fact, just south of Ninohe you’ll find Hachimantai National Park, known for volcanic landscapes and hot springs, and to the east is Jodogahama Beach on the Pacific, often cited as one of Japan’s most scenic beaches. This off-the-beaten-path location means a trip to Nanbu Bijin offers an authentic taste of rural Tohoku life.

Nearby Attractions

If you venture to Ninohe, consider a wider tour of northern Iwate. The city of Morioka (about 1.5 hours south by train) is worth a stop for its castle park and famous wanko soba noodles challenge.

About 30 minutes from Ninohe is Appi Kogen, a popular ski resort in winter and hiking area in summer.

History buffs might enjoy Hiraizumi (a bit further south in Iwate), a UNESCO World Heritage site with beautiful Buddhist temples like Chūson-ji.

Locally, after your Nanbu Bijin tour, you could drive 20 minutes to Kuzumaki area to see picturesque dairy farms or try local cheese (Iwate has a surprisingly rich dairy industry). And since this is sake country, you could also swing by Hachinohe city just over the border in Aomori, where another brewery (Hachinohe Shuzo) operates, making a nice two prefecture sake road trip.

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Sawanoi Ozawa Shuzo (Ome, Tokyo)

Miyasaka Masumi (Suwa, Nagano)

History & Background

Miyasaka Brewing Company, the maker of Masumi sake, has an illustrious history dating back to 1662.

The Miyasaka family were once samurai serving the Suwa Clan in Nagano; after turbulent times in the 16th century, they traded their swords for sake barrels and founded a brewery in Suwa.

By the Edo period, Masumi sake had already earned praise from feudal lords. The brewery is named after the “Masumi” mirror, an ancient bronze mirror called the “Mirror of Truth” treasured at Suwa Taisha. This symbol represents clarity and honesty, qualities they strive for in their sake.

Over the centuries Masumi saw ups and downs, nearly closing around 1900, but was reinvigorated by bold young leadership that aimed to brew “the best damn sake in Japan”. Their efforts paid off with top honors in national competitions by 1943. A defining moment came in 1946 when Masumi’s brewers discovered a superb new yeast strain in their tanks, which became known as "Yeast Number 7", now the most widely used sake yeast in the world. This little brewery from Suwa quietly revolutionized sake making on a national scale.

What Makes Them Unique

Masumi is best known as the birthplace of "Yeast No.7". In sake brewing, yeast is crucial for aroma and flavor; the strain that Masumi isolated in 1946 produces wonderfully fragrant, well-balanced sake, and once it was shared, breweries across Japan adopted it enthusiastically. Even today, Masumi (and many others) still use this “Masumi miracle” yeast in their brews, giving their sake a smooth, mellow character beloved by many.

Another unique aspect is how Masumi has balanced tradition with modern expansion. When demand outgrew their 17th-century brewery, they opened a second brewery in 1982 high in the Nagano Alps (Fujimi city) to take advantage of colder climate and pristine environmen. Yet, they maintain the original Suwa brewery as well, continuing a 360-year legacy of continuous improve.

The Miyasaka family’s deep connection to Suwa’s culture (they named their sake after a shrine treasure) and their forward-looking approach (pioneering yeast research, early international marketing at events like the 1998 Nagano Olympics) make Masumi a fascinating blend of old and new.

They've also recently started to publish their own magazine called "Brew" which has slowly garnered fans. The magazine showcases the different seasons of sake brewing and introduces not only their sake, but how to incorporate sake in cooking, and the various local cultures and small businesses that have been critical to sake brewing.

Tours & Tasting

In Suwa City, Masumi’s presence is centered around Cella Masumi, a combination brewery shop and tasting salon located at their historic brewery.

While the brewery’s production areas aren’t broadly open for public walking tours, Cella Masumi offers an elegant space where visitors can sample a wide selection of Masumi sakes.

Knowledgeable staff (including some English-speaking) guide you through tastings of various grades. The shop features large windows overlooking a 300-year-old pine tree in their courtyard, blending modern design with heritage. You can usually try limited-edition brews here, and purchase bottles to take home (some only sold on-site).

For a more immersive experience, Suwa City has a local initiative called the “Suwa Gokura Meguri”, a walking tour of the five breweries of Suwa (Masumi/Miyasaka, plus four smaller neighbors) which are all clustered within a few blocks. With a special tasting cup and map, you can stroll from one brewery to the next, tasting and collecting stamps. Masumi participates in this, often offering a special sake to stamp rally participants. If you time it right (usually in spring or fall), Masumi and the other breweries hold joint open-house events where you might catch brewery tours or even sake-making demonstrations.

Check ahead via their English website or the Suwa Tourism office, as sometimes Masumi’s brewers do guide small group tours by reservation (especially for international visitors).

Whether just popping into Cella Masumi or doing the full Suwa brewery circuit, you’ll come away with a deeper appreciation of Nagano sake.

Fun Facts About Suwa Nagano

Suwa, Nagano is sometimes nicknamed “Sake Street”, thanks to its concentration of five breweries within a 500m stretch on the old Koshu Kaidō road. This is unusual in modern times and harks back to when Suwa was a prosperous castle town and travelers’ stop.

The region’s cold winters and soft well water (filtered from Lake Suwa) make it ideal for brewing. Suwa is also famous for the
Onbashira Festival where every six years, huge logs are dramatically dragged and ridden down mountains to Suwa Taisha Shrine. When Masumi’s brewery was founded (17th century), Suwa Taisha’s reverence was likely at its peak; naming the sake “Masumi” after the shrine’s sacred mirror was a bold tribute.

Another interesting tidbit: Lake Suwa is known for a natural phenomenon called omiwatari cracking ice that forms ridges across the lake in winter, traditionally said to be the footprints of the gods. Historically, Suwa’s brewers would gauge the winter’s harshness by whether the omiwatari appeared.

For a completely different claim to fame, Suwa is home to Kamikaze takoyaki; a local twist on octopus dumplings with a spicy kick! 

Nearby Attractions

Suwa City is an enjoyable destination in its own right. A must-visit is Suwa Taisha (Suwa Grand Shrine), one of the oldest shrines in Japan, which is actually a set of four shrine sites around the lake – steeped in mythology and worth exploring if you’re interested in history.

Lake Suwa offers seasonal fun: in summer you can take lake cruises or enjoy nightly fireworks festivals; in winter, the lake’s surface often freezes (and if you’re lucky you’ll see the omiwatari).

There are also lakeside hot spring resorts – nothing beats a soak in an onsen with lake and mountain views (many ryokans offer daytime onsen entry). The Kitazawa Museum of Art in Suwa has a renowned collection of glass art, and the Taizi Harada Art Museum displays a eclectic range including a large collection of mechanical dolls.

If you travel 30 minutes, you can reach Matsumoto to see the famous Matsumoto Castle and the city’s charming craft shops.

And for nature lovers, the Kirigamine highlands and Kamikochi valley are not far, showcasing Nagano’s alpine beauty.

Pairing a visit to Masumi with Nagano’s castles, mountains, and hot springs makes for an idyllic trip blending sake with scenery.

Asahi Dassai Shuzo (Iwakuni, Yamaguchi)

History & Background

In Japan’s far southwest, Asahi Shuzo has made a big name for itself with a sake called Dassai, despite being a relative newcomer in the sake world.

Asahi Shuzo was established in 1948 in rural Yamaguchi Prefecture, through the merger of several small breweries after WWII. For decades, it produced unremarkable table sake, and by the 1980s the brewery was struggling.

Enter the Sakurai family’s visionary 4th generation president, Hiroshi Sakurai (who took the helm in 1984). He boldly reinvented the brewery with a singular focus: to create ultra-premium junmai daiginjo sake that could stand among the world’s finest drinks.

Thus the Dassai brand was born. The meaning of the word Dassai comes from the fact that otters line up the fish they catch on the shore as if holding a festival, and refers to the practice of spreading out many reference materials when composing poetry or prose.

By the 1990s, Asahi Shuzo had stopped making any cheap sake at all, dedicating 100% of production to premium Dassai. This gamble paid off spectacularly as today, Dassai is one of Japan’s most famous sake labels, enjoyed by Japanese elites and even served at state dinners (it was the sake of choice when Japan’s PM dined with former U.S. President Obama).

From near bankruptcy to global fame, Asahi Shuzo’s story in under a century is remarkable.

What Makes Them Unique

Dassai’s tagline is “Never Disappoint, Never Cease to Improve,” and the brewery is renowned for its high-tech, quality-obsessed approach.

Unlike traditional breweries that brew only in winter, Dassai pioneered year-round brewing in small batches, using precise temperature control in modern facilities to ensure consistency. They are fanatical about rice polishing and famous for their “23%” Junmai Daiginjo, where the rice is milled until only 23% of each grain remains (one of the most polished sakes in Japan). This yields a delicate, aromatic profile. They even invested in advanced machinery like industrial centrifuges to separate sake from the sake lees (sake kasu which is what we make our soap from) instead of conventional presses, to minimize harshness and maximize purity.

Asahi Shuzo also bucks tradition by not employing the usual toji master system; instead, brewing is a team effort by in-house staff using detailed data and continuous R&D.

They’ve embraced the global stage as well and in 2022, Asahi Shuzo opened a Dassai brewery in New York to bring their craft to American soil. Yet, despite all the modernity, they cherish the idea that sake is for enjoyment and should be accessible. Their unique blend of cutting-edge innovation with an approachable philosophy (they often say “we make sake to taste like a droplet of happiness”) truly sets them apart.

Asahi Dassai Most Famout Bottle of Sake

The crown jewel is Dassai “23” Junmai Daiginjo, which has a luxurious aroma of melon and peach and a silken, clean taste – often called the pinnacle of elegance in sake. It’s pricey but unforgettable.

More commonly, you’ll find Dassai “45” (formerly “50”), polished to 45%, which is an excellent introduction to premium sake: mildly sweet, fragrant, and smooth.

There’s also Dassai “39” in between. All Dassai sakes are Junmai Daiginjo (they “only create one type of sake”  premium junmai daiginjo, just in different polish ratios).

At the brewery or their store, you might find special editions such as a sparkling nigori called Dassai Sparkling 45 that’s fun and fizzy, or Dassai Beyond, an ultra-rare bottle with an undisclosed polishing rate (meant to “go beyond” 23) that commands a hefty price tag and is served in some Michelin-starred restaurants.

Even if you can’t spring for the rarities, any bottle of Dassai is a treat as its consistency and quality have made it a top-seller among premium sakes.

Tours & Tasting

Asahi Shuzo’s brewery in the countryside of Iwakuni is open for tours by reservation. Tours are offered daily at set times (e.g., 10am and 2pm) and must be booked at least a week in advance.

The tour lasts about an hour, during which you’ll enter the shiny modern brewery (lab coat provided!) and see the high-tech equipment up close. It’s fascinating to compare this spotless, almost clinical brewing floor to the dark wooden breweries of older companies.

Guides explain the brewing steps and what makes Dassai’s methods special. Photography is often limited due to proprietary tech. After the walk-through, you can opt for a tasting of several Dassai sakes for a small fee (around ¥500). One perk: the basic tour (approx ¥1,000) even includes a souvenir Dassai glass or small gifta.

If you don’t have time for a full tour, you can still visit the Dassai Brewery Store next door, a sleek shop in a renovated old houses. There you can sample and buy the full lineup, enjoy their famous “Dassai gelato” or sake cake, and occasionally find brewery only items. The store is open daily, making it a convenient stop. 

Fun Facts About Iwakuni Yamaguchi

The brewery is located in Shuten (Osogoe) village in the hills of Yamaguchi. Interestingly, “Shuten” means “sake heaven”. 

The broader area is Iwakuni, a city known for the historic Kintai-kyo Bridge, a picturesque 5-arched wooden bridge that is a symbol of the region. Iwakuni also has a traditional castle on a hill and was a samurai castle town.

Asahi Shuzo’s success with Dassai has put this rural part of Yamaguchi on the map and the brewery attracts visitors from across Japan, including VIPs (France’s President Macron was gifted Dassai by Japan’s PM on a state visit).

Locally, Yamaguchi Prefecture is also famous for fugu (pufferfish) cuisine.

A lighter tidbit: the name “Dassai” (otter festival) is a nod to a regional legend that long ago otters in Yamaguchi would lay out the fish they caught on the riverbank as if they were displaying them like a festival offering. This playful imagery appealed to the brewery as a motif for celebrating creativity (and perhaps they see themselves like industrious otters showing off the fruits of their labor to the world!).

Nearby Attractions

After savoring sake, take a short drive (20–30 minutes) into central Iwakuni City. The Kintai Bridge is a must see and you can walk across it and enjoy the views of the Nishiki River and visit Iwakuni Castle on the other side via ropeway.

Don’t forget to try Iwakuni sushi, a local pressed sushi specialty made in large molds, cut into squares and often colored with rice and veggies (it’s quite different from Edo-style sushi that you typically think of).

If you have kids (or are a kid at heart), the Iwakuni White Snake Museum showcases the area’s albino snake population considered sacred (you might even see live white snakes).

For a spiritual stop, the Iwakuni Art Museum near Kikkō Park has samurai artifacts and a tea house.

If you’re coming from Hiroshima (about 1 hour away), consider pairing the trip with Hiroshima’s attractions: the Peace Memorial Park and Miyajima Island (with Itsukushima Shrine) are not far and are world-class sites.

Closer to the brewery, the Seto Inland Sea coast offers some hidden gems. For example, the town of Yanai with its old merchant quarter and goldfish lantern festival, or Hofu Tenmangu Shrine (a bit further, in Hofu city). But even simply driving through Yamaguchi’s countryside, with its terraced rice fields and slow pace, is a pleasant contrast to the big city and makes one appreciate the calm environment in which a refined sake like Dassai is born.

Kamotsuru Sake Brewery (Saijo, Hiroshima)

History & Background

In the Saijo district of Hiroshima, often called one of Japan’s “sake capitals”, Kamotsuru stands as the most prominent brewery. Officially established in 1873 (though brewing activity in the area goes back further), Kamotsuru grew from a local favorite into the flagship of Hiroshima sake.

The name “Kamotsuru” means “celebration crane,” reflecting hopes of prosperity. Over 150 years, this brewery pioneered brewing techniques suited to Hiroshima’s soft water and became renowned for high-grade ginjo sake. By the mid-20th century, Kamotsuru was winning national accolades and was a driving force behind Hiroshima’s reputation for fine sake.

A fun historical footnote: Hiroshima’s climate and water posed a challenge for brewing until a local, Sanzaburo Miura, developed new brewing methods in the late 1800s, paving the way for ginjo styles. Kamotsuru embraced these innovations and consistently produced award-winning sakes.

It’s also a forward-thinking brewery: it claims to be among the first to commercially sell ginjo and daiginjo grade sake nationwide, at a time when such fragrant, polished sakes were rare. Today, Kamotsuru remains a benchmark for quality and has been enjoyed by everyone from Japan’s Imperial family to visiting heads of state.

What Makes Them Unique

Kamotsuru is perhaps most famous for its gold-flake sake. They pioneered a beautiful Daiginjo called “Tokusei Gold”, which has thin gold leaf sakura blossoms in each bottle, making the drink literally sparkle. This sake was famously served to U.S. President Barack Obama by PM Abe at a state dinner in 2014, instantly shining a global spotlight on Kamotsuru.

But beyond the bling, Kamotsuru is respected for its brewing prowess. It helped perfect soft-water brewing techniques; unlike Nada’s hard water, Saijo’s water is soft, requiring longer fermentation which yields sakes with a gentle, rich flavor.

Kamotsuru also grows (or contracts) special sake rice like Hiroshima Hattan and even revived a near-extinct rice strain for a special junmai, showcasing dedication to ingredients. The brewery has a mix of modern facilities and traditional storehouses right in Saijo’s old Sakagura Street.

They’re very community-minded too, playing a leading role in the annual Saijo Sake Festival, one of Japan’s biggest sake events. Uniquely, Kamotsuru offers several varieties of ginjo and daiginjo at accessible price points, reflecting their philosophy that premium sake should be enjoyed by everyone, not just the elite.

Tours & Tasting

Kamotsuru Brewery welcomes visitors in a couple of ways. They have a sake brewing museum area and tasting room in one of their old kura buildings on Sakagura-dori (the main brewery street). You can drop in during business hours and view historical brewing tools, giant wooden casks, and exhibits about the ginjo brewing process. There’s usually no admission fee.

The highlight is the tasting counter, where you can sample several Kamotsuru sakes, often for free or a nominal fee. It’s a generous tasting and you get to try three or four types of sake, from junmai to daiginjo. They even let visitors taste the famous Gold Tokusei Daiginjo (and yes, complete with a gold flake in your cup!).

For a more structured experience, Kamotsuru (and the Saijo Tourism Association) occasionally offer guided brewery tours on weekends, sometimes led by the toji (master brewer) or brewery president themselves. These special tours (check the Saijo Sake Festival time or tourism website) give deeper insight, including a walk through the active production site if safety allows.

One noted offering is a weekend tour paired with lunch at a local restaurant. But even if you go on a quiet weekday, just strolling Saijo’s brewery row is delightful. Kamotsuru’s big white-walled brewery and chimney are landmarks, and their friendly hospitality makes visitors feel welcome to ask questions or browse the gift shop.

If you’re there in October during the Saijo Sake Matsuri, Kamotsuru’s courtyard turns into a lively beer-garden-style setup with sake by the cup and food stalls – an experience of sake culture at its festive best.

Fun Facts About Saijo, Hiroshima

Saijo (now part of Higashihiroshima City) is often dubbed “Sake Town” and is one of Japan’s three great sake brewing areas (alongside Nada and Fushimi).

What’s interesting is how a place with soft water (generally not ideal for sake brewing) became so famous. Hiroshima was the birthplace of ginjo competition sake, and Kamotsuru was the first to market it commercially.

Saijo’s breweries are also unique for cooperating closely; they built a communal facility in the 1930s to produce distilled alcohol for blending (when fortification was common) and share research which is rare amongst sake brewers. Another fun bit: each brewery in Saijo has a distinctive chimney with its name on it, punctuating the skyline;  Kamotsuru’s is one of the tallest.

As for local pride: Saijo holds an annual sake festival (early October) drawing 200,000+ people, where the streets flood with merrymakers sampling hundreds of sakes. It’s one of Japan’s biggest alcohol-related events (rivaling even Oktoberfest in size!). And if you need a break from sake, Saijo is also known for an delicious local take on okonomiyaki (Hiroshima-style savory pancake). With students from the nearby Hiroshima University often visiting the tasting rooms, Saijo’s blend of academia and brewing is quite charming – you’ll see lab-coated science students and toji in traditional happi coats rubbing shoulders at local cafés.

Nearby Attractions

Saijo is conveniently located about 40 minutes by train from Hiroshima City, so many visitors combine the two. After your brewery visits, you could head to Hiroshima to see the Peace Memorial Park and Museum, a moving testament to history, and the Atomic Bomb Dome (UNESCO World Heritage).

Another must-do is a day trip to Miyajima Island (Itsukushima) with its famous floating torii gate – reachable in about 1.5 hours from Saijo (train + ferry).

Closer to Saijo, if you have a car, consider visiting Kamoizumi Art Museum (which confusingly shares name with a brewery but is actually an art gallery in the area), or take a short drive to Akitsu, a coastal town with oyster farms and a Sake Brewery Museum of its own.

Within Higashihiroshima, there’s also a noteworthy temple: Kosho-ji with a five-storied pagoda, for a quick cultural fix. If traveling with family, about 30 minutes east is the Takehara district – an preserved Edo-period town (nicknamed “Little Kyoto of Aki”) with traditional architecture, and also the location of a small museum dedicated to anime sailor dolls from “Sailor Moon” (a bit random but fun!).

Lastly, for a dose of nature, the Seto Inland Sea coast offers beautiful island scenery; you could venture to places like Okunoshima (“Rabbit Island”) where hundreds of wild rabbits roam free – a hit on social media. In sum, Saijo’s prime location in Hiroshima Prefecture means you can balance world-class sake with history, culture, and natural beauty all in one trip.

Suigei Brewery (Kochi City, Kochi)

History & Background

Down in Shikoku, Suigei Brewing in Kochi has made waves as a local gem turned rising star. Founded in 1872 in the coastal castle town of Kochi (then known as Tosa), Suigei carries the nickname of a famous historical figure: “Suigei” means “Drunken Whale,” the moniker of Lord Yamauchi Yōdō, a sake-loving feudal lord of Tosa. 

This playful name and whale motif have been the brand’s identity since its inception. Originally, Suigei’s brewery was located near the scenic Katsurahama Beach in Kochi City. In 2018, to expand and modernize, they built a new state-of-the-art brewery called Tosa-gura in the nearby rural hills of Tosa City.

Despite its growth, Suigei remains an independent, family-run outfit deeply rooted in Kochi’s culture of hearty food and drink. Kochi prefecture is famous for its jovial drinking customs and Suigei’s dry, robust sake has long been a favorite at local gatherings. With nearly 150 years of history, Suigei has steadily gained a reputation beyond Shikoku for quality, especially among chefs who like its food-friendly profile.

What Makes Them Unique

Suigei prides itself on brewing “saké that complements cuisine” in a region known for katsuo (bonito) tataki and other flavorful dishes, their sake is deliberately crisp and dry to refresh the palate.

They also are known for high polishing ratios even for standard products, polishing rice more than typical to achieve clean flavors. Impressively, Suigei’s new facility has an in-house rice milling machine so they can fully control quality – a rarity among smaller breweries.

The new Tosa-gura brewery is ultramodern: digital dashboards, pristine stainless steel tanks, and innovative climate control to brew even in Kochi’s warm climate. Yet, they respect tradition: Shinto rituals are still observed in the brewery (you’ll see a small altar watching over the tanks), and they continue to produce specialty small-batch sakes using hands-on methods.

Suigei’s branding is also distinctive as the labels feature a bold calligraphy of “酔鯨” (Drunken Whale) and often a whale tail logo, making them stand out on a shelf. 

Tours & Tasting

Suigei’s Tosa-gura Brewery opens its doors Thursday through Sunday for guided tours (reservations required).

The tour is a fantastic look at a cutting-edge sake facility. You’ll see their impressive rice mill, fermentation tanks, and pressing machine (they use both modern presses and traditional yabuta filter-press. Tours last about 30 minutes and cost just ¥500, which includes a tasting of their sakes at the end. An expert guide will walk you through the steps – often in Japanese, but they have English support or pamphlets.

The brewery’s design is very stylish and open; big glass windows let you peer into the production areas, and there are exhibits explaining sake brewing steps. After the tour, you’ll spend time in the Suigei Store and Sake Lab, a chic tasting room and shop attached to the brewery. Here you can sample not only Suigei’s regular lineup but also brewery exclusives or limited edition sakes (sometimes including their luxury Junmai Daiginjo).

Drivers or non-drinkers are considered too as they offer sweets made from sake kasu (lees) and a range of amazake (sweet, non-alcoholic fermented rice drink) so nobody feels left out. T

he store also sells cool whale-themed merchandise, sake cups, and local Kochi snacks. Visitors often comment that Suigei’s facility feels more like a trendy winery or craft brewery taproom. If you can’t make the brewery trip, Suigei also operates a small bar in Kochi City’s downtown called “Suigei Shurui” where many of their products can be tasted. But it’s worth going to Tosa-gura for the full experience – the scenic drive out and the modern architecture juxtaposed with the green valley is memorable

Fun Facts About Kochi City, Kochi

Kochi people are famously some of the heaviest drinkers in Japan (often ranking top in per capita alcohol consumption). There’s even a local saying: “Hachikin wa sake ga suki”,  meaning Kochi’s proud, strong-willed people (especially women called “Hachikin”) love their sake.

One Kochi drinking custom is “ichigo-zake”, where hosts and guests competitively finish ichigo (180ml) cups of sake in one go.

The name “Drunken Whale” is apt in a prefecture known for its whaling heritage and robust drinking culture. Kochi is also the birthplace of revolutionary hero Sakamoto Ryoma, and it’s said he too enjoyed the local brew. Today, a statue of him gazes over Katsurahama Beach near where Suigei was originally brewed.

Another fun tidbit: the waters off Kochi are known for whales and whale sharks, aligning with Suigei’s theme. In terms of sake, Kochi Prefecture has 18 breweries, and Suigei is among the most recognizable. Kochi City holds an annual Sunday Market (one of Japan’s largest outdoor markets) where you can actually find stalls selling local sake by the cup from morning.

Nearby Attractions

Kochi offers a laid back yet culturally rich travel experience. In Kochi City, you should visit Kochi Castle, one of Japan’s few remaining original castles, which offers lovely views and a feel of feudal history.

Not far is the Hirome Market, a foodie’s paradise where you can feast on fresh tataki (seared bonito) and grab a glass of Suigei or other local sake to go with it.

Katsurahama Beach, with the Sakamoto Ryoma statue and small aquarium, is a picturesque spot about 30 minutes from the city center. If you’re up for a drive into nature, Kochi has spectacular sites: the Niyodo River (known as Japan’s clearest stream, a stunning teal-blue) is great for kayaking or just admiring.

The brewery is actually near a tributary of the Niyodo, so you’re already in that beautiful area. The Shimanto River (further southwest) is also famed for its unspoiled scenery.

For something unique, take a trip to Cape Ashizuri, the southernmost point of Shikoku, for panoramic ocean views where you might spot whales! And if you visit in summer, don’t miss the Yosakoi Festival in August, when the streets of Kochi explode with colorfully costumed teams dancing energetically (a modern twist on traditional dance).

Finally, as Kochi is part of the 88 Temple Shikoku Pilgrimage, you could drop by one of the nearby pilgrimage temples (Temple No. 33 Sekkeiji is in Kochi City) to see a bit of spiritual tradition. Combining these attractions with a visit to Suigei Brewery provides a perfect taste of Kochi’s spirited hospitality.

Live the Life of a Sake Brewer with Kurabito Stay

One of a kind experience in Japan where you can actually make sake at a sake brewery!

If you’ve ever wanted to go beyond sipping sake and actually make it, Kurabito Stay in Nagano offers a rare opportunity to do just that.

Nestled in the quiet town of Saku 佐久, this immersive travel experience lets you step into the shoes of a traditional kurabito 蔵人, sake brewer, and discover Japan’s centuries-old brewing heritage.

What is Kurabito Stay?

Kurabito Stay is a hands-on sake brewery experience based in Saku, Nagano Prefecture. Instead of just touring a brewery, guests actually live and work like a brewer for a night or two.

It’s one of the few places in Japan where tourists can participate in real brewing tasks from washing rice and stirring fermentation tanks to learning about koji and pressing the sake mash.

The stay takes place at the historic Kitsukura Shuzo, a local sake brewery founded over 300 years ago that still uses traditional brewing methods. You’ll wear the same white jackets as the brewers, eat homemade meals, and enjoy curated tastings of small batch sake in the very place it's made.

Kitsukura Shuzo 橘倉酒造: A Brewery with 300 Years of History

Located in the heart of Saku, Kitsukura Shuzo has been brewing sake for over 300 years. The brewery is best known for Kitsukura Daiginjo which is an award-winning sake made with locally grown rice and spring water from the Yatsugatake mountains.

What sets Kitsukura apart is its focus on craft over quantity. Rather than scaling up, the team remains committed to quality, sustainability, and preserving local brewing traditions.

Sake-Making Experience at Kurabito

Kurabito offers a variety of tours to suit everyone, from first-timers to seasoned sake experts. 

Kurabito Experience (2 nights/3 days):

- Day 1: Arrive in the afternoon to meet the team and have dinner with the brewery owner at a local resturant that features regional ingredients and dishes made with Koji fermented rice. Naturally, there's all-you-can-drink sake provided by Kitsukura.

- Day 2: Wake up early and start the day with a traditional Shinto purification ritual. Afterwards, tour the facility and learn the basics with rice washing and steaming. While the rice cools, enjoy a sake-tasting seminar followed by lunch. After lunch, depending on the season, you'll take part in key steps like mixing the fermentation tank, sort the koji rice, or even sprinkle koji mold in a special koji room. You'll finish the day by prepping for day 3!

- Day 3: You'll wake up early again and participate in various parts of the sake brewing process from checking on the progress from the day before, to mixing the fermentation batch, to straining the sake and removing the sake lees. Before lunch, you'll also participate in a Koji seminar where you learn about the important role that Koji plays in making sake. Before the day ends you'll receive a certificate of completion, and you'll also be sent home with a bottle of sake that you made!

Returning Kurabito Advanced Experience (2 nights/3days):

For returning guests only, this in-depth experience goes more in-detail for each of the sake-brewering process. You'll work hand-in-hand with the Toji to check on the progress of the fermentation and take part in daily measurement and analysis of the process. 

You'll also visit other breweries and get to meet other Toji and owners and participate in seminars that explore the different types of sake. You'll also go deep in the world of sake tasting and analysis. You'll get to see how sake is brewed at other breweries and how each one brings its own unique character to the craft.

Sake Rice Field Cycling Trail (1 night/2days):
Kurabito also has a cycling tour during the summer of autumn months. You'll stay overnight at Kitsukura sake brewery, and be provided an e-bike. During the cycling tour, you'll stop by local points-of-interest, including the many sake breweries in the area and get a behind-the- scenes look at each brewery, as well as meet the owner and Toji master. 

Other Special Experiences:
Depending on the season, Kurabito also offers limited experiences, such as partaking in an annual Shinto ritual where Kitsukara gets their first sake batch of the year blessed. 

Kurabito is also always expanding their offering and partnering with new sake brewers so there's always something for new and repeating visitors!

Kurabito Founder & Kitsukura Brewery Owner

Marika Tazawa, President of Kurabito Stay, is originally from nearby Komoro. After a decade in travel and wine industries, and facing work-life balance challenges, she envisioned combining sake culture and tourism. She pitched this idea in 2019, winning the “Everyone’s Dream Awards,” and partnered with Kitsukura to open Japan’s first sake brewery hotel in 2020. 

Initially Kurabito Stay was supposed to open in time for the Tokyo 2020 Olympic Games in 2020, and just as they opened for business, the COVID-19 pandemic struck. Kurabito was closed from the day after its opening in March and it wasn't until July 2020 that it was able to accept guests again.

Taira Ide, the 19th-generation head of Kitsukura Shuzo, welcomed the idea and helped restore a century-old sake brewers dormitory into the Kurabito guesthouse. Under his and Marika’s leadership, Kurabito Stay has become a flagship for sake tourism and local revitalization

Why The Kurabito Experience is So Unforgettable

Authentic & seasonal: Activities vary by season from rice planting/transplanting in spring, harvesting in autumn, brewery rituals in winter. The experiences are all tightly aligned with genuine sake production seasons.

Community-driven: Marika built a network of “Kurabito‑Friendly” local restaurants and businesses to enhance guest immersion, and promote local businesses. She regularly partners with local business to grow the community together.

Unique cultural synergy: Catching a glimpse of both traditional toji skill and modern hospitality makes this more than a stay! It’s an educational, emotional, and sensory journey that you truly can't get anywhere else.

From Brewery to Beauty: During your stay, you’ll come into contact with sake kasu, the creamy byproduct left after sake is pressed. Rich in amino acids, peptides, and antioxidants, sake kasu has long been used in Japan not just in food, but in skincare as well. Legend has it that sake brewers are known for having exceptionally soft and youthful hands, thanks to daily contact with the fermented mash. This same ingredient, sake kasu, is what powers the skincare products we make at Made With INÉ. We even partner with Kurabito to make limited edition Skin Nutrient Bars that are made with sake kasu from Kitsukura that's only available during your stay with Kurabito.

Why Saku, Nagano Is the Perfect Sake Destination

Saku may not be as famous as Kyoto or Tokyo, but it's one of Japan’s hidden gems, especially for sake lovers.

The region offers the perfect environment for brewing: clean air, mineral-rich spring water, and a climate that favors fermentation. Historically, Saku was a post town on the Hokkoku Kaidō, one of Japan’s main trade routes.

Today, it's a peaceful blend of old and new, with historical buildings, modern art spaces, and plenty of nature.

What to do in Saku:
- Visit the Saku City Museum of Modern Art
- Take a scenic walk in the Yatsugatake foothills
- Try local soba and shop regional crafts
- Relax in a local onsen such as "Tonbo-no-yu".
- Join the annual Saku Balloon Festival in fall

It’s a great off-the-beaten path destination for slow travel, cultural exploration, and a break from the usual tourist trail.

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