✅ SANSHORAKU –Gokayama

✅ SANSHORAKU –Junmai Daiginjo

Please enjoy this video as a short journey into the world of Sanshoraku.
▼On IKETOME Server
https://www.iketome.co.jp/sansyouraku_pv_latest01.mp4

▼youtube
https://youtu.be/xUiXnU60naQ

✅ KIKUSUI –My Turtle Earth

✅ KIKUSUI –Kame no Mai

✅ KUROSAWA –Junmai Kimoto Maruto

✅ MYOKO –Koshi no Setugetuka Honjozo

✅ TOKUN –Kanou Daiginjo

✅ APURIMOA –Non-alcoholic beverages

◇Curated Japanese Products –We carefully select sake, wine and specialty beverages from Japanese producers with distinctive craftsmanship, history and regional character.

◇One Partner, Multiple Producers – We can introduce products from multiple Japanese breweries and producers through one export partner.

◇Market-Oriented Selection – We select products according to the needs of each market, including price range, bottle size, style and target consumers.

◇Brewery Coordination – We communicate directly with breweries and coordinate product information, samples and export arrangements.

◇Export Experience – We support international buyers from product selection through quotation, order coordination and shipment.

◇Long-Term Partnerships –We aim to build sustainable relationships with importers and distributors rather than simply making one-time shipments.

IKETOME SELECTIONS is our curated portfolio of Japanese sake, wine and specialty beverages selected for international markets.

Sake / Wine / Specialty Beverages

1. Discuss Your Market
Target market, customer profile and price range.

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2. Select Products
We propose suitable products from our portfolio.

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3. Arrange Samples
Samples and product information can be arranged with the breweries.

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4. Quotation & MOQ
We discuss pricing, MOQ and trading conditions.

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5. Brewery Coordination
We coordinate with the relevant Japanese producers.

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6. Export & Shipment
We arrange the export process and shipment according to the agreed terms.

📩info@iketome.co.jp.

IKETOME works with selected Japanese breweries and beverage producers to introduce distinctive Japanese products to international markets.

Many of our partner producers are small- to mid-sized producers with strong regional identities and distinctive craftsmanship.

Export availability may vary depending on the destination, product, existing distribution agreements and brewery approval.

Examples of exportable countries per brewery:

・Hong Kong:
KIKUSUI, MYOKO, KUROSAWA ,TOKUN,TOA, USAGIDA, SANSHORAKU (some items are not available for export)

・China: SANSHORAKU, KIKUSUI
・Taiwan: KIKUSUI, MYOKO
・Vietnam & Thailand: SANSHORAKU, KIKUSUI, MYOKO, DAISEKKEI
・England: SANSHORAKU, KIKUSUI, MYOKO, KUROSAWA
・Germany: SANSHORAKU, KIKUSUI, MYOKO, DAISEKKEI, KUROSAWA

SANSHORAKU — Sake from the Remote Mountains of Gokayama

The name Sanshoraku is inspired by an ancient Chinese expression celebrating the joy of sharing drinks, laughter, and happiness with friends.

Located deep in the mountains of Gokayama, Toyama Prefecture, Sanshoraku Sake Brewery is surrounded by a remarkable natural environment and a rich cultural heritage. Its remote location has helped preserve the traditions and distinctive character of this mountain community.

Behind the brewery lies an extensive beech forest, cherished by local people as a natural reservoir. The forest absorbs winter snowmelt and releases it gradually, helping sustain the soft spring water used in sake brewing. It also plays an important role in protecting the village from avalanches, reflecting the close relationship between the local community and its natural surroundings.

Gokayama is also known for its traditional gassho-style farmhouses, part of a UNESCO World Heritage Site inscribed in 1995. The steep thatched roofs and distinctive architecture reflect the ingenuity and resilience of people who have lived in this snowy mountain region for generations.

Sanshoraku produces sake characterized by rich umami from carefully selected rice and clean, refreshing acidity. Its balanced profile pairs particularly well with flavorful dishes, complementing their richness while refreshing the palate.

With a history dating back to 1880, Sanshoraku remains closely connected to its home region of Toyama, where much of its sake is enjoyed locally. Its sake reflects the people, climate, and natural landscape of Gokayama.

We invite you to discover Sanshoraku, where traditional craftsmanship, pristine mountain surroundings, and the culture of Gokayama come together.

Discover the World of Sanshoraku

To share the world behind Sanshoraku with an international audience, we have created a 10-minute video introducing the brewery and its surroundings.

The video explores Sanshoraku’s sake-making process, the flavors and aromas of its sake, the remarkable natural environment of Gokayama, and the cultural heritage of Toyama Prefecture. It also features insights from the brewery’s master brewer.

We invite you to watch the video and take a short journey into the world of Sanshoraku.

Located in Noshiro, Akita Prefecture, KIKUSUI Sake Brewery is known for its distinctive approach to sake maturation and its connection to the region's sake-making traditions.

One of the brewery's most unique features is its historic tunnel cellar, a former railway tunnel repurposed for sake storage. The brick-lined tunnel maintains a temperature of approximately 11°C throughout the year, providing a stable environment for the gradual maturation of sake. This distinctive aging method helps develop greater depth and harmony in selected sake varieties.

KIKUSUI's portfolio includes distinctive products such as Kame no Mai, made using Kame-no-o, a rare sake rice variety revived through local cultivation, as well as Hanachirusato and other sake reflecting the brewery's craftsmanship and regional character.

By combining traditional brewing expertise with its unique tunnel-aging environment, KIKUSUI offers sake with a distinctive story and character for international markets.

DAISEKKEI Sake Brewery

Sake Inspired by the Natural Beauty of the Japanese Alps

Founded in 1898, DAISEKKEI Sake Brewery is located in Ikeda, Nagano Prefecture, in the heart of the beautiful Azumino region. Nestled beneath the majestic Northern Japanese Alps, the brewery draws on the region’s abundant natural resources to create sake that reflects the character of its surroundings.

The brewery uses natural groundwater originating from snowmelt in the Northern Japanese Alps and carefully selected sake rice, including locally grown varieties such as Miyama Nishiki and Hitogokochi. By combining these ingredients with traditional brewing craftsmanship, DAISEKKEI aims to produce sake that is clean, balanced, and enjoyable with food.

Internationally Recognized Quality

DAISEKKEI’s Alps Ginjo received both a Gold Medal and the Trophy in the Ginjo category at the International Wine Challenge (IWC) 2023, one of the world’s leading wine and sake competitions.

The award-winning sake is known for its fruity aromas reminiscent of apples and pears, together with a fresh, gentle sweetness and a clean finish. It offers an approachable introduction to Japanese Ginjo sake.

A Sake for the Dining Table

DAISEKKEI produces a diverse range of sake, from aromatic Ginjo to Junmai and other styles designed to complement everyday meals. Its philosophy emphasizes not only the quality of premium sake, but also the enjoyment of good sake at the dining table.

Through IKETOME, selected DAISEKKEI products are introduced to international markets, offering importers and distributors the opportunity to discover sake shaped by the natural environment and brewing traditions of Azumino.

MYOKO Sake Brewery

Over 200 Years of Sake-Brewing Tradition in Niigata

Founded in 1815, MYOKO Sake Brewery is located in Joetsu City, Niigata Prefecture, a region renowned for its rich rice-growing culture and snowy winters. For more than two centuries, the brewery has developed its sake-making tradition in close connection with the local climate, rice, water, and people.

MYOKO seeks to create sake with elegance, refinement, and a harmonious balance of aroma and flavor. Rather than relying on aroma alone, the brewery values sake with depth, character, and a clean finish that makes it enjoyable alongside food.

Masterful Craftsmanship and a Legacy of Excellence

For many years, Masayuki Hirata led MYOKO’s sake production as Toji, or master brewer. Originally from the Kubiki region of Niigata, Hirata was the first Toji in the prefecture to receive both the Niigata Master of Craft recognition and the All Japan Meister certification.

Appointed Toji in 1989 at the age of 38, he helped shape the brewery’s distinctive approach to sake-making. His philosophy emphasizes carefully crafted koji, thoughtful yeast selection, and the pursuit of refined sake with both depth and balance. In 2025, after nearly four decades as Toji, Hirata passed the role to Ichiro Osada, who continues the brewery’s tradition while bringing his own perspective to its future.

Distinctive Sake for Different Occasions

MYOKO produces sake under two principal labels: Myokosan and Koshi no Setsugetsuka. Its portfolio ranges from approachable, food-friendly sake to premium Junmai Daiginjo, offering different expressions of Niigata’s sake-making culture.

Koshi no Setsugetsuka includes carefully crafted sake that is bottled, heat-treated, and matured at low temperatures before release. This process helps soften the flavor and develop greater depth while retaining a refined character.

Through IKETOME, selected MYOKO products are introduced to international markets. We aim to connect overseas importers and distributors with distinctive sake that combines traditional Japanese craftsmanship, regional identity, and versatility at the dining table.

Enoki Sake Brewery is located on a small island in the Seto Inland Sea. It is the first brewery in Japan to produce Kijoshu　"貴醸酒", a unique type of sake.

Rooted in the Land of Nagano, Crafted Through Traditional Kimoto Brewing

Located in Sakuho, Nagano Prefecture, at the foot of the Yatsugatake Mountains, KUROSAWA Sake Brewery is deeply connected to the agricultural traditions and natural environment of its region. The brewery uses sake rice grown in Nagano Prefecture, working with local farmers and cultivating some of its own rice fields. By maintaining close relationships with rice growers and polishing rice in-house, KUROSAWA carefully manages the quality of its raw materials from the field to the brewery.

This philosophy reflects the brewery’s commitment to No Sake, No Life (農・酒・呑・生活) — an approach that brings together agriculture, sake brewing, drinking culture, and everyday life. Its sake is an expression of the local land, the people who cultivate the rice, and the craftsmanship passed down through generations.

Traditional Kimoto Brewing and the Harmony of Five Tastes

KUROSAWA specializes in the traditional kimoto brewing method, an approach that takes more time and effort than modern methods of yeast starter preparation. This process helps develop sake with depth, complexity, and distinctive acidity. Approximately 60% of the brewery’s production is made using the kimoto method.

Rather than pursuing aroma or smoothness alone, KUROSAWA aims to create sake with rich rice umami, a satisfying texture, and a clean finish. Its brewing philosophy emphasizes the harmony of the five fundamental tastes of sake: sweetness, acidity, dryness, bitterness, and astringency. The result is characterful sake that evolves with serving temperature and pairs naturally with food, from chilled service to warm sake.

Through IKETOME, selected KUROSAWA products are introduced to international markets for importers and distributors seeking distinctive Japanese sake with a strong regional identity and a traditional brewing approach.

A Tradition of Sake Brewing Since 1825

Founded in 1825, TOKUN Sake Brewery is located in Sawara, Katori City, Chiba Prefecture, Japan. Sawara is a historic town known for its traditional streets and its close connection with the Tone River, which played an important role in regional trade and transportation during the Edo period.

The brewery has a long history of sake production rooted in the local environment, where quality water and rice-growing traditions have supported sake brewing for generations. Its heritage reflects the culture and craftsmanship of this historic region of Japan.

Traditional Craftsmanship and Award-Winning Sake

TOKUN Sake Brewery has continued to develop its sake-making tradition with the expertise of skilled brewers. The brewery has received numerous awards, including Gold Awards at Japan’s National New Sake Appraisal.

One of its flagship products, Daiginjo KANO （叶）, is made using Yamada Nishiki rice polished to 35% or less. The brewery describes this sake as elegant and well-balanced, with a delicate aroma and a smooth finish.

A Diverse Range of Japanese Sake

TOKUN offers a diverse portfolio, from premium Daiginjo and Junmai Daiginjo to approachable Ginjo and everyday sake. Its representative products include:

Daiginjo KANO – A premium sake known for its balance of aroma and flavor.

Junmai Daiginjo UHEE(卯兵衛) – A Junmai Daiginjo made with Sounomai rice, a rice variety developed in Chiba Prefecture.

Daiginjo Yume to Maboroshi no Monogatari – A Daiginjo brewed using 100% Yamada Nishiki rice.

Ginjo Futari－Shizuka(二人静） – A light, refreshing Ginjo designed to be approachable and easy to enjoy.

This range allows importers and distributors to consider different product styles, customer preferences, and market segments.

TOKUN Selections for International Markets

IKETOME is introducing selected TOKUN products for international markets. We focus on products that offer distinctive characteristics and commercial potential for overseas importers and distributors.

Product selection, pricing, minimum order quantities, and export availability are subject to confirmation. Please contact IKETOME to discuss suitable products for your market.

HANYU DISTILLERY (TOA Sake Brewery)

Toa Shuzo’s whisky business began in 1946 when our company acquired a whiskey manufacturing license. At first, our company blended and stored casks of malt whisky imported from Scotland. In 1980, the company built our own pot still and began to experiment with the production of malt whisky.

Due to a decline in the whisky market, Hanyu Distillery ceased operations in 2000 and whisky production stopped in 2004.

But in our hearts, we believed one day we will make whisky again. As we stabilized our business, we once again took up the challenge of making whisky. After resuming operation of our distillery, we wanted to revive the former Hanyu Distillery in every way. Fortunately, the original employees who ran the distillery last time were still with us.

In November 2020, the completed still was brought in and a test run was conducted. In February 2021, finely ground malt was put into the mash tun with hot water, and the long, long whiskey-making journey began.

Under the watchful eye of our master distillers, distillation in the first pot still began, and after 20 years, the long-awaited distillate began to pour out. We also are storing barrels in their original location, as we continue to strive to recreate the original taste of Golden Horse.

Born and Raised in Chichibu — Wines Rooted in the Local Community

USAGIDA Winery is operated by Chichibu Farmers Factory Co., Ltd. and is located in Chichibu City, Saitama Prefecture, Japan. Guided by the motto “Born and Raised in Chichibu – Usada Wine,” the winery is dedicated to creating wines that reflect the character of the region and its locally grown grapes.

The story began with the company president’s long-standing ambition to produce wine using grapes grown in Chichibu. Drawing on more than 30 years of experience in the liquor retail business, the company initially worked with local grape growers and began producing wine through contract winemaking. This initiative laid the foundation for a winery closely connected to the region’s agricultural community.

USAGIDA Winery’s wines have received awards at domestic wine competitions since around 2008. In 2013, the company began cultivating its own vineyard, followed by the launch of in-house wine production in 2015. Since then, it has continued to support local agriculture, make effective use of farmland, and contribute to the revitalization of the Chichibu community through winemaking.

A Diverse Portfolio Inspired by Local Ingredients

Today, the winery produces wines using grapes from its own approximately 2-hectare vineyard, as well as grapes cultivated by local farmers in Chichibu. This close relationship with local growers allows the winery to showcase the region’s agricultural character through its wines.

Its portfolio also includes wines aged in barrels previously used to mature whisky at a nearby distillery, as well as fruit wines made with domestically grown fruits. These distinctive products reflect USAGIDA Winery’s creativity and its commitment to making the most of local and Japanese ingredients.

Through IKETOME, selected USAGIDA Winery products are introduced to international markets, offering importers and distributors an opportunity to discover wines shaped by the agricultural heritage and distinctive character of Chichibu.

Tell us your target market, preferred product style, and price range.
We will propose suitable selections from our portfolio.

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