When it comes to uniquely Japanese alcoholic drinks, nothing is more iconic than sake.
Sake is brewed throughout Japan by local breweries, and many Japanese people enjoy discovering regional varieties—known as jizake (local sake)—while traveling. Just as every region has its own culture, cuisine, and traditions, it often has its own distinctive sake as well.
In this article, we’ll introduce several local sakes produced in Nikko and across Tochigi Prefecture, along with the breweries that craft them. If you’re planning a trip to Nikko, this guide may help you find the perfect bottle to enjoy during your visit.
Sake is a traditional Japanese alcoholic beverage made from rice, water, koji mold, and yeast. Unlike grapes used in winemaking, rice does not naturally contain sugar. Instead, the starch stored inside the rice grains must first be converted into sugar before fermentation can take place.
One of the unique features of sake brewing is that this conversion of starch into sugar and the fermentation of sugar into alcohol occur simultaneously. This brewing method, known as multiple parallel fermentation, is what gives sake its distinctive character and complexity.
Rice grains contain starch in their core, while proteins, fats, and minerals are concentrated near the outer layers. These outer components can introduce unwanted flavors during brewing, so premium sake is often made using polished rice. This process, called rice polishing, removes the outer layers and leaves only the starchy center of the grain.
The degree of polishing is expressed as the rice polishing ratio (seimai-buai). A lower percentage means that more of the rice grain has been polished away. Generally speaking, a lower polishing ratio is associated with higher-grade sake. Labels such as Ginjo and Daiginjo indicate specific polishing standards. For example, Daiginjo sake is made from rice polished to 50% or less of its original size, meaning that more than half of each grain has been carefully removed before brewing.
Sake can also be broadly divided into two categories. Junmai sake is brewed using only rice, koji, water, and yeast, while non-Junmai sake includes a small amount of added distilled alcohol to enhance certain aromas and flavors. Neither style is inherently better than the other—they simply offer different tasting experiences. If you have the chance, try both styles and discover which type suits your palate best!
One of the indicators often used to describe sake is the Sake Meter Value (SMV), known in Japanese as Nihonshu-do. This value provides a general guide to whether a sake is likely to taste sweet or dry.
As a general rule, the higher the SMV moves into the positive range, the drier and crisper the sake tends to be. Sake with an SMV of around +6 or higher is often considered dry (karakuchi). On the other hand, when the value moves into the negative range, the sake typically contains more residual sugar and offers a softer, smoother impression. Sake with an SMV of around −3 or lower is often described as sweet (amakuchi).
Another important factor is the amount of amino acids present in the sake. Sake with a higher amino acid content is sometimes described as umakuchi, meaning it has a richer body, deeper umami, and a more pronounced savory character.
The two breweries in Nikko introduced below are both known for producing sake on the drier side. Dry sake pairs exceptionally well with many of Nikko’s local specialties, including yuba (tofu skin), handmade soba noodles, and salt-grilled ayu sweetfish. If you have the opportunity, be sure to enjoy these local dishes alongside a glass of regional sake for the full Nikko experience!
Nikko is home to two sake breweries, both with histories spanning more than a century. Conveniently, both breweries are located in the Shimo-Imaichi area, which serves as the gateway to Nikko’s two major tourist destinations: the Toshogu Shrine area and the Kinugawa Onsen area.
If you’re interested in discovering local sake during your visit, these historic breweries are excellent places to learn about Nikko’s brewing traditions and sample some of the region’s most representative flavors.
Founded in 1880, Katayama Shuzo has been producing sake for more than 140 years. Now led by its seventh-generation owner, the brewery continues to follow traditional brewing methods that have been passed down through the family for generations.
The brewery uses pure spring water sourced from the snowmelt of the Nikko mountain range, and its sake is carefully crafted by hand using time-honored techniques. This dedication to quality has earned Katayama Shuzo recognition at the Annual Japan Sake Awards, including prestigious Gold Prize honors.
Because of its strong commitment to maintaining the quality of its products, the brewery reportedly distributes its sake only through trusted retailers that can guarantee proper storage conditions. As a result, some of its bottles can be difficult to find outside the local area, making a visit to the brewery all the more special for sake enthusiasts.
Katayama Shuzo follows a traditional winter brewing schedule, known as kanjikomi, during which most of the sake for the entire year is produced between the colder months. Visitors who stop by around February or March may even have the opportunity to taste freshly brewed sake at its peak freshness.
Katayama Shuzo also offers brewery tours by advance reservation, providing visitors with a fascinating look into the sake-making process. During the tour, you’ll learn about the brewery’s history, its brewing philosophy, and the traditional techniques used to craft its sake. The experience also includes a tasting session featuring several of the brewery’s signature products.
Reservations can be made through the Jalan website for ¥1,000 per person, and solo travelers are welcome. However, visitors receive a ¥1,000 gift voucher upon arrival, which can be used toward purchases at the brewery, making the tour effectively free for those planning to take home a bottle or two.
When I visited in March 2026, the experience included more than just sake tasting. I was also given a sample of a unique yokan (sweet bean jelly) made with sake lees. Made from white bean paste, it had a gentle aroma of sake and a rich sweetness, creating a flavor that was both unusual and memorable. It was the kind of local specialty that would make an excellent souvenir from Nikko.
If you’re planning a trip to Nikko and would like a deeper appreciation of Japan’s sake culture, Katayama Shuzo is well worth adding to your itinerary.
Brewery Tour Information
Reservations can be made through the tour booking website.
※The website is available in Japanese only.
Address:
146-2 Segawa, Nikko, Tochigi 321-1263, Japan
Business Hours:
8:00 AM – 6:00 PM
Tour Times:
10:00 AM, 11:00 AM, 2:00 PM, and 3:00 PM
Duration:
Approximately 20–30 minutes
Please Note:
Information is accurate as of March 2026. Tour availability and start times may vary depending on the date. Please check the reservation page for the latest details before booking.
Founded in 1842, Watanabe Sahei Shoten boasts an even longer history than Katayama Shuzo, making it one of Nikko’s most established sake breweries.
The brewery is particularly known for its commitment to Junmai sake, which is brewed without the addition of distilled alcohol. According to the brewery, approximately 90% of its production consists of Junmai sake, reflecting its dedication to showcasing the natural flavors of rice and fermentation.
Watanabe Sahei Shoten also offers brewery tours, and tour times can be arranged flexibly between 9:00 AM and 4:00 PM to accommodate visitors’ schedules.
（An additional fee of ¥500 per person applies for tours conducted in English）
Unfortunately, I was unable to join the tour during my visit because a minimum of two participants was required. However, during the winter brewing season—from November through March—visitors may have the opportunity to observe the brewing process up close while learning about sake production and how to choose sake that matches their personal preferences.
Brewery Tour Information
Further details about the tour can be found on the brewery’s website. Advance reservations are required by phone or email no later than the day before your visit.
※The website is available in Japanese only.
Address:
450 Imaichi, Nikko, Tochigi 321-1261, Japan
Business Hours:
8:00 AM – 6:00 PM
Tour Availability:
9:00 AM – 4:00 PM
Duration:
Approximately 30–45 minutes
Please Note:
Tour start times can be arranged according to visitors’ schedules. Advance reservations are required.
After visiting Nikko’s historic breweries, I couldn’t resist sampling some of their sake for myself. In addition to bottles produced by Nikko’s two local breweries, I also tried several other regional sakes from across Tochigi Prefecture, each offering its own unique character and flavor profile.
For this comparison, I focused mainly on 300 ml bottles, which are widely available and perfect for travelers looking to sample different varieties without committing to a full-sized bottle. If you’re wondering which local sake to try during your visit, I hope this tasting guide helps you find a favorite!
Nikkoji Tokubetsu Junmai is a Junmai sake produced by Katayama Shuzo in Nikko. It offers a clean, dry drinking experience while still retaining the gentle aroma and rounded character of rice.
On the palate, it strikes a pleasant balance between crispness and smoothness, making it an approachable introduction to Nikko’s local sake.
Having participated in Katayama Shuzo’s sake tasting experience myself, I certainly enjoyed Nikkoji. However, if you have the opportunity, I would strongly recommend trying the brewery’s premium Genshu (undiluted sake) called Sugao as well. Produced with even greater care and craftsmanship, it was one of the most memorable bottles I encountered during my visit.
Sake Meter Value (SMV): +2
Rice Polishing Ratio: 60%
Nikko Homare Junmai Ginjo, produced by Watanabe Sahei Shoten, is a smooth and approachable sake with a slightly dry profile. It has a clean finish and very little harshness, making it easy to enjoy even for those who are relatively new to sake.
Because its flavors are subtle rather than overpowering, this sake pairs particularly well with food. It complements a wide range of dishes without dominating the meal, making it an excellent choice for dining alongside local Nikko cuisine.
If you’re looking for a sake to bring home as a souvenir from Nikko, this is one I would personally recommend. Unlike some premium unpasteurized varieties that require strict refrigeration, it is generally easier to transport and store, making it a practical option for travelers.
Sake Meter Value (SMV): +2
Rice Polishing Ratio: 55%
Also produced by Watanabe Sahei Shoten, Shizenjo Seikai Tokubetsu Junmai Nama offers a noticeably different experience from Nikko Homare. This is a nama sake (unpasteurized sake), meaning it has not undergone the heat-treatment process typically used in sake production. As a result, the yeast and enzymes remain active, contributing to a fresher and more vibrant character.
Compared with Nikko Homare, this sake feels lighter and more refreshing on the palate. It has a delicate fruitiness and a lively, juicy quality that makes it easy to drink. While a pleasantly dry finish emerges toward the end, it is not overly sharp or aggressive, leaving a clean aftertaste that fades smoothly. Personally, I found it even more refreshing and approachable than the previous two sakes.
One important thing to keep in mind is that nama sake requires refrigeration. Because the yeast remains active, exposure to higher temperatures can cause further fermentation and alter the flavor over time. Be sure to store it in the refrigerator and keep it chilled whenever possible.
Sake Meter Value (SMV): +2
Rice Polishing Ratio: 60%
Although not produced in Nikko itself, Tentaka Kokoro Junmai Daiginjo is a local sake from Otawara City, Tochigi Prefecture, brewed by Tentaka Shuzo. What makes this bottle particularly distinctive is its use of 100% Yume Sasara rice, a sake rice variety developed in Tochigi Prefecture.
With a rice polishing ratio of 50%, it qualifies as a Junmai Daiginjo, one of the highest premium classifications in sake. The extra polishing helps create a refined flavor profile with remarkable clarity and elegance.
Among all six sakes featured in this comparison, this one had the most pronounced fruity aroma and the cleanest finish. Rich in umami yet remarkably smooth, it delivers plenty of flavor without the heaviness or rough edges sometimes associated with richer sake styles. Unlike many of the drier Nikko sakes, its aftertaste remains soft, delicate, and beautifully balanced, making it incredibly easy to keep sipping.
To be honest, this was my personal favorite of the entire tasting lineup.
Sake Meter Value (SMV): +2
Rice Polishing Ratio: 50%
Produced by Morito Shuzo in Yaita City, Tochigi Prefecture, Juichi Masamune “Ringo” is a unique Junmai sake brewed using yeast derived from apple blossoms.
On the nose and palate, it offers fruity notes and a refreshing first impression. However, I found the alcohol character to be more noticeable than expected, with a slight sharpness lingering in the finish.
Although it is marketed as a sweeter-style sake, it did not strike me as particularly sweet. Instead, the lingering alcoholic warmth left a stronger impression than the sweetness itself. Of course, taste is highly subjective, but compared with some of the other bottles in this tasting, this was the aspect that stood out most to me.
Also produced by Morito Shuzo, Shojinsawa Tokujo Nigori Sake is a cloudy sake (nigori-zake) made using a gentler filtration process. Because more of the rice solids remain in the finished product, the sake develops its characteristic milky-white appearance and fuller texture.
This style allows more of the rice’s natural flavors to shine through, creating a smooth and mellow drinking experience. The rich mouthfeel gives the sake a softer impression than many clear sakes, while still maintaining a refreshing finish.
Many nigori sakes tend to lean toward the sweeter side, but this one felt somewhat different. Although it offered the creamy, rounded character typical of nigori sake, I also detected a distinctly dry note in the finish.
One of the lesser-known products associated with sake brewing is amazake, a traditional Japanese sweet drink often made using sake lees (sake kasu), the rice solids left behind after sake has been pressed.
Amazake has long been enjoyed in Japan and is sometimes served at shrines during the New Year holiday period when people visit to pray for good fortune in the year ahead. Historically, sake played an important role in Japanese religious traditions. It was offered to the gods and then shared among people, symbolizing a connection between the divine and the community. Amazake is sometimes served today as a continuation of these cultural traditions.
Despite the word “sake” appearing in its name, amazake is not necessarily an alcoholic beverage. Many commercially available varieties contain little to no alcohol, making them suitable for children and those who do not drink alcohol. Instead of being intoxicating, amazake is known for its gentle sweetness and creamy texture.
If you come across amazake during your travels in Japan—whether at a shrine, a local festival, or a sake brewery—it’s well worth trying as a unique taste of Japanese food culture.
During my visit to Katayama Shuzo, I purchased some sake lees from their Junmai Daiginjo sake and decided to make amazake at home.
Because the original sake was brewed from rice polished down to less than half of its original size, the resulting sake lees produced an amazake with exceptional richness and depth of flavor. The drink had a wonderfully fragrant aroma of sake combined with a natural sweetness, creating a surprisingly luxurious taste.
I also enjoyed the texture, as the small rice particles gave the amazake a satisfying body and a homemade feel. To my surprise, it was every bit as enjoyable as the sake itself and quickly became one of the highlights of my brewery visit.
If you have the chance to visit a sake brewery in Japan, don’t overlook the sake lees sold in the gift shop. They can be a delicious and affordable way to experience another side of Japanese sake culture.
Among the six bottles featured here, my personal recommendations are:
1. Tentaka Kokoro – Junmai Daiginjo
2. Nikko Homare – Junmai Ginjo
With so many local sakes available throughout Japan, choosing the right bottle can sometimes feel overwhelming. Developing an understanding of different styles takes time and experience, but I hope this guide has helped make the world of sake a little easier to navigate and perhaps inspired you to try something new during your travels.
Thank you for reading, and I’ll see you again in the next article! 😊
