The Sake Anatomy › Sake Brand Index › Ugonotsuki
No.114 · Brewery Profile
Ugonotsuki雨後の月 · Aihara Shuzo 相原酒造
Aihara Shuzo, a small brewery on Hiroshima’s Seto Inland Sea coast, brews its entire range to ginjo-grade standards or above and keeps every tank refrigerated as a matter of house policy. Ultra-soft, granite-filtered water gives Ugonotsuki — named for a Meiji-era essay collection — a clean, transparent character that has picked up repeated platinum and gold awards at France’s Kura Master competition.
Who makes Ugonotsuki?
Aihara Shuzo, founded in 1875, a small brewery on Hiroshima’s Seto Inland Sea coast. Its entire range is brewed to ginjo-grade or above, with every tank kept refrigerated as a matter of house policy, using ultra-soft, granite-filtered water.
What does Ugonotsuki taste like?
Tagged Elegant & Refined and Aromatic & Fruity, giving Ugonotsuki a clean, transparent character that has picked up repeated platinum and gold awards at France’s Kura Master competition. The Junmai Daiginjo Aiyama is the most aromatic of the three (4/5), rounded and fruit-forward; the Yamada Nishiki Namagenshu is unpasteurized and undiluted at 17% ABV.
Which bottle should you try first?
The Junmai Daiginjo Aiyama, a rounded, fruit-forward showcase of Aiyama rice and the most aromatic bottle in the lineup, makes a strong introduction to the house style.
How does Ugonotsuki compare to other Hiroshima breweries?
Ugonotsuki’s Elegant & Refined, Aromatic & Fruity profile most closely matches prefecture-mate Fukucho, while Taketsuru and Kamoizumi both lean toward Rich & Umami instead.
Frequently asked questions
What water does Aihara Shuzo brew with?
Ultra-soft, granite-filtered water, which gives Ugonotsuki its clean, transparent character.
What does the name Ugonotsuki refer to?
It’s named for a Meiji-era essay collection.
Has Ugonotsuki won any awards?
Yes — it has picked up repeated platinum and gold awards at France’s Kura Master competition.
The bottles
Yamada Nishiki Junmai Daiginjo Namagenshu山田錦 純米大吟醸生原酒
薫酒 Kunshu · Fragrant“Unpasteurized, undiluted.”
Junmai Daiginjo Aiyama純米大吟醸 愛山
薫酒 Kunshu · Fragrant“Rounded, fruit-forward expression of Aiyama rice.”
Ginpu Eigetsu Junmai Daiginjo吟風咏月 純米大吟醸
薫酒 Kunshu · Fragrant“100% Omachi rice; part of the brewery’s premium seasonal line.”
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: ugonotsuki.com · sakagura-press.com