Ito Syuzo Co.,Ltd.

Transformation / JIKU is designed for markets that value maturity, depth, and terroir-driven storytelling.
Its core targets are premium restaurants, kaiseki, fine-dining tasting menus, and boutique hotels seeking an aged sake category distinct from wine or spirits.

Importers focused on Japanese craft beverages will find clear value in its controlled aging process and the regional character from Mie Prefecture.
High-end retail—department stores, luxury gift counters, duty-free—can position it as a collectible item with seasonal or limited releases.

The flavor structure appeals strongly to connoisseurs of oxidative wine styles, sherry drinkers, whisky collectors, and consumers accustomed to cellar-aged beverages.
In global markets with fermentation literacy (France, Italy, Singapore, Taiwan, New York), the product’s narrative and stability make it highly approachable.

It also serves educational and experiential markets—sake clubs, pairing seminars, and culinary institutions—due to its distinctive “time transformation” profile and aging transparency.

Transformation / JIKU adapts naturally to high-level culinary environments where the narrative of time enhances the dining experience.
It serves exceptionally well as a mid-course or finishing drink in multi-course menus, pairing with aged cheeses, roasted nuts, dried fruits, charcuterie, smoked dishes, and chocolate-based desserts.

Chilled, it shows precision; at room temperature, umami and oxidative notes deepen; warmed slightly, its honeyed and nutty aromas expand—making it a rare sake that thrives across multiple temperatures and seasons.

In bars, lounges, and tasting rooms, Transformation / JIKU can anchor vertical tastings, “fermentation-focused flights,” or pairing workshops.
It works as a signature bottle for storytelling-driven beverage programs and offers sommeliers a versatile tool for cross-cultural cuisine pairings.

In retail or gifting contexts, it suits anniversaries, premium corporate gifts, celebratory occasions, and collector-focused purchases.
For export logistics, the stable aged structure ensures minimal flavor deterioration, making sampling and long-distance shipping practical and reliable.

Transformation / JIKU represents a classical long-aged style of Japanese sake with modern refinements.
Aging is conducted under precise environmental controls, allowing gradual oxidative development while retaining structural balance.
The result is a profile of caramelized sweetness, roasted nuts, dried fruit, soft acidity, and a smooth, layered mouthfeel.

Mie’s soft mountain water and local rice varieties create a naturally rounded backbone suited for aging.
Each batch is produced in small volumes and released only after confirming stability and aromatic integration, enhancing its rarity and collectible value.
Unlike fresh-fruit-forward sake, this series is intentionally built for resilience—maintaining quality during transport and sometimes improving after overseas distribution.
Its versatility across temperature zones offers chefs and sommeliers a wide pairing range for French, Italian, Chinese, Southeast Asian, and modern fusion cuisines.
Transformation fills an important gap where traditional wine alternatives are needed—especially in cheese courses, desserts, and robust, umami-driven dishes—making it an attractive option for beverage programs seeking depth and uniqueness.

UZUME Nigori Vinegar and Red Vinegar are crafted for consumers and culinary professionals seeking premium, fermentation-driven ingredients with natural umami and balanced acidity. As a sake brewery founded in 1847, we created these vinegars for people who want depth, softness, and complexity—without the sharpness of conventional vinegars.

Nigori Vinegar appeals to home cooks and chefs who prefer gentle acidity and creamy texture. Ideal for those who enjoy ingredient-focused cuisine, delicate seasoning, and light applications such as salads, seafood, fruit preparations, and beverages. Its mild, milky character suits people who normally avoid strong vinegar.

Red Vinegar is designed for those who want deeper umami and stable performance in heat. Suitable for sushi chefs, Japanese cuisine professionals, and households who enjoy slow cooking, meat dishes, or sauces requiring complexity and aromatic depth. The long-term aged sake lees provide structure, making dishes taste consistently well-balanced.

By offering two distinct “temperature profiles”—mild & creamy (Nigori) and deep & structured (Red)—users can easily choose depending on cuisine style, cooking method, or flavor intention.

Everyday cooking made easier with one bottle

Both products elevate daily dishes with natural umami from aged sake lees. A single splash brings harmony without excessive salt, sugar, or complicated steps.

Nigori Vinegar – for fresh, light, and drinkable uses
Perfect for dressings, carpaccio, steamed chicken, fruit salads, and yogurt.
Also suitable for beverages: sparkling water, apple juice blends, or warm drinks with ginger and honey.
Its gentle acidity allows it to function as a white-balsamic-style condiment.

Red Vinegar – for depth and warm dishes
Excellent in simmered dishes, stir-fries, stews, sushi rice, marinades, and sauces for meat or fish.
Its heat stability makes it ideal for professional kitchens, adding richness without bitterness when reduced.

Two-vinegar pairing
Nigori for freshness, Red for depth. Having both enables intuitive selection depending on the dish—light meals, hearty cooking, desserts, or beverages. Easy, versatile, and naturally delicious.

Brewery-crafted vinegar with authentic fermentation depth

Using only aged sake lees and premium sake, these vinegars deliver umami and smooth acidity that typical grain vinegars cannot match. No additives, no coloring—just fermentation and time.

Nigori Vinegar
Made from low-temperature aged lees and Junmai Daiginjo sake, minimally filtered to preserve creamy texture. Soft, milky acidity; ideal for dressings, seafood, fruits, and beverages. A unique “drinkable vinegar” category with high consumer appeal.

Red Vinegar
Aged 2–3 years at room temperature. Maillard reactions enhance savory complexity and rounded acidity. Works like a lighter balsamic with Japanese elegance. Perfect for sushi rice, sauces, warm dishes, and restaurant applications.

Sustainable & artisanal
Upcycles sake by-products, promotes low-waste brewing, and supports local agricultural ecosystems. Small-batch production ensures quality and premium positioning.

UZUME Private Cuvée – Bespoke Sake is designed for partners who wish to create their own story in a bottle rather than a generic OEM label.

Key targets include:
• Fine-dining restaurants and boutique hotels seeking a house sake or signature bottling
• Wine shops, sake specialists and wineries wishing to add a private cuvée to their portfolio
• Corporations, regional brands and members’ clubs planning anniversary or VIP limited editions
• Museums, galleries and cultural events looking for a curated, story-driven Japanese sake

This program is suited to buyers who prioritize brand value, terroir and narrative over low-cost volume production. Minimum quantities and lead time apply, making it ideal for premium and luxury positioning.

• Signature sake for tasting menus, omakase counters and chef’s tables
• Limited bottles for anniversaries, corporate gifting and VIP member programs
• Regional “terroir cuvée” expressing local rice, cuisine and culture in one bottle
• A single, iconic sake listing alongside fine wines in high-end restaurants and bars
• Collaboration projects with chefs, winemakers, artists or cultural institutions

Private Cuvée bottles become a storytelling tool at the table: origin of rice, brewing concept and design can all be shared with guests, enhancing the overall brand experience.

• Fully customized sake program leveraging UZUME’s craftsmanship and Mie Prefecture’s terroir
• Flexible structure: from label-only private label to full bespoke (rice selection, style, maturation)
• Option to use local “12-mile project rice” or specified regional rice for terroir-focused cuvées
• Oriented to small, high-value lots, clearly separated from mass OEM production
• Support available not only for brewing, but also for storytelling and English presentation for export markets

Rather than a simple OEM service, UZUME Private Cuvée acts as a creative brewing partner, helping clients build a unique world around their brand through sake.

UZUME EXPAND “Yoin / Lingering” targets buyers and professionals who value structured flavor design, food compatibility, and sustainable sourcing. Key sectors include fine-dining restaurants, hotels, sommeliers, airline catering teams, premium retail, department stores, specialty liquor shops, and importers seeking modern Japanese sake with clear storytelling.

The “Lingering Level (L1–L5)” system provides an intuitive classification similar to wine logic, helping chefs and beverage managers choose sake by finish length and pairing intensity. L1–L2 appeal to markets preferring clean, light profiles, often attracting wine drinkers and beginners. L3–L5 deliver deeper umami and warmth, fitting regions that appreciate aged complexity such as Taiwan, Singapore, Hong Kong, and Western gastronomy markets.

The use of 12-Mile Project Rice supports buyers who prioritize low food-miles and regional identity. GI Mie certification in selected lots strengthens credibility and authenticity for export markets where verified geographical origin is valued.

The Yoin series is designed for a wide range of dining situations where pairing precision is essential.

L1–L2 (Fresh / Light / New Brew)
Ideal for:
• appetizers, sashimi, raw fish, steamed dishes
• salads and dishes featuring citrus or herbs
• light tasting menus and business lunch service
Their short, clean finish resets the palate without overpowering delicate flavors. These levels also work well for tasting flights, pairing workshops, and events introducing sake to beginners.

L3–L5 (Aged / Deep / Long Finish)
Recommended for:
• roasted or grilled dishes
• rich sauces, creamy textures, aged cheese
• fermented foods and umami-heavy dishes
These levels provide the structure needed for main courses and late-course pairings. They also work well as dessert pairings, especially with chocolate, nuts, and custard-style dishes.

Temperature versatility—chilled, room temperature, warmed—makes the series ideal for restaurants, hotels, bars, airline services, and international event service. At home, it pairs easily with hot pots, miso dishes, oven-baked meals, appetizers, and simple snacks. The L1–L5 labeling system encourages comparison tasting, gift purchases, and multi-bottle selection

UZUME EXPAND “Yoin” reinterprets traditional sake by introducing a structural axis: the lingering finish. Instead of grouping sake only by aroma or dryness, the L1–L5 system organizes it by finish length and weight, making selection straightforward for pairing-focused culinary settings.

All items use 12-Mile Project Rice, cultivated close to the brewery to reduce transport impact and highlight local terroir. Combined with the mineral-rich Suzuka Mountain water, it yields sake with clarity, depth, and balanced umami.

L1–L2 offer freshness and short finishes ideal for delicate dishes and newcomers. L3–L5 provide richer umami and longer finishes suitable for grilled foods, sauces, cheese, and fermented cuisine. The series performs consistently chilled, ambient, or gently warmed—important for export markets with varying storage environments.

Select products hold GI Mie certification, reinforcing regional authenticity and story value. Overall, the series blends tradition, sustainability, and modern structure to offer a versatile, export-ready premium sake tailored for global culinary applications.

UZUME SPARKLING AWA is crafted for international buyers seeking a refined, approachable sparkling sake that fits both modern dining and premium retail environments. Its delicate carbonation, clean aromatics, and balanced flavor profile appeal strongly to wine-focused consumers and first-time sake drinkers.
This product targets luxury restaurants, boutique hotels, airline premium cabins, high-end retail stores, and curated gift markets. Its lower alcohol content and gentle acidity make it ideal for younger generations, female consumers, and customers seeking a light, celebratory drink.
In regions where sake is still developing, UZUME SPARKLING AWA serves as a gateway product—bridging traditional sake craftsmanship with a sparkling wine sensibility. Its branding and bottle design enhance visibility, and its food-pairing versatility ensures compatibility with both Japanese cuisine and global gastronomy.
The target market includes buyers prioritizing premium aesthetics, consistent quality, and cross-cultural drinkability.

Perfect for celebrations, aperitifs, receptions, and pairing menus. Works well in fine dining, sushi restaurants, hotel lounges, bars, tasting events, and corporate hospitality settings.
UZUME SPARKLING AWA pairs elegantly with seafood, carpaccio, salads, cheese, fruit dishes, and light desserts. It can stand as a refreshing alternative to sparkling wine in global beverage programs and can be featured as a signature welcome drink for guests.
Its packaging design is suitable for gift-giving, seasonal promotions, VIP amenities, wedding receptions, and duty-free retail.
For sampling events and trade shows, its gentle effervescence and clean profile make it a highly approachable choice across a wide range of consumer preferences.

UZUME SPARKLING AWA is a premium sparkling sake that combines traditional Japanese craftsmanship with a modern, internationally appealing profile. Featuring fine, soft bubbles and an elegant aroma reminiscent of white flowers, pear, and delicate fruit, it offers a refined and refreshing drinking experience suitable for global palates. Its balanced acidity and light alcohol content make it highly approachable for consumers who are new to sake, as well as for wine-focused markets seeking unique additions to their beverage portfolio.

This product is officially GI Mie certified, ensuring authentic regional identity, terroir expression, and adherence to the brewing traditions unique to Mie Prefecture. It is also AWASAKE certified, meeting strict technical standards for clarity, carbonation stability, pressure safety, and premium sparkling quality defined by the Japan Awasake Association. These dual certifications position UZUME SPARKLING AWA as a trustworthy, export-ready item with consistent quality.

The standard manufacturer’s suggested retail price in Japan is JPY 6,600 / 720ml, establishing a strong premium perception. In addition, limited high-grade editions priced between JPY 10