The Sake Anatomy › Sake Brand Index › Nishinoseki
No.148 · Brewery Profile
Nishinoseki西の関 · Kayashima Shuzo 萱島酒造
Kayashima Shuzo was founded in 1873 in what is now Kunisaki, and its brand name — chosen by second-generation owner Yonezaburo, combining characters for ‘west’ and for a sumo grand champion — expressed an ambition to become a leading sake of western Japan. Thirteen of its brewery buildings were registered as cultural properties in 1998, and the house style still chases balance across all five basic tastes rather than a simple sweet-or-dry axis, from its everyday daiginjo up to an aged reserve, Hizoshu.
Who makes Nishinoseki?
Kayashima Shuzo, founded in 1873 in what is now Kunisaki, Oita. Second-generation owner Yonezaburo chose the brand name to combine characters for “west” and for a sumo grand champion, expressing an ambition to become a leading sake of western Japan. Thirteen of the brewery’s buildings were registered as cultural properties in 1998.
What does Nishinoseki taste like?
The house style chases balance across all five basic tastes rather than a simple sweet-or-dry axis. The everyday Junmai Daiginjo Hannari is fragrant (kunshu) with published figures of SMV +1 and acidity 1.45; the aged Daiginjo Hizoshu moves into deeper, jukushu territory at SMV +3 and acidity 1.25.
Which bottle should you try first?
Start with the Junmai Daiginjo Hannari, the everyday flagship, before moving on to the aged reserve Daiginjo Hizoshu.
How does Nishinoseki compare to other Oita breweries?
Chiebijin is the only other Oita brewery in this index, tagged Rich & Umami and Acidity-driven. Nishinoseki sits at the more delicate end of Oita’s range, tagged Elegant & Refined and Aromatic & Fruity instead.
Frequently asked questions
What does the name Nishinoseki mean?
It combines characters for “west” and for a sumo grand champion (yokozuna), chosen by second-generation owner Yonezaburo to express an ambition to become sake’s leading name in western Japan.
Are any of Kayashima Shuzo’s buildings historic?
Yes — thirteen of its brewery buildings were registered as cultural properties in 1998.
How many bottles does Nishinoseki make?
Two on this page: an everyday Junmai Daiginjo and an aged reserve, Daiginjo Hizoshu.
The bottles
Junmai Daiginjo Hannari純米大吟醸 はんなり
薫酒 Kunshu · Fragrant“Balances all five basic tastes rather than a simple sweet-dry axis.”
Daiginjo Hizoshu大吟醸 秘蔵酒
熟酒 Jukushu · Aged“An aged reserve daiginjo from Nishinoseki’s cellar.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: nishinoseki.com · oita-sake.or.jp