• Aromatic
  • Aged
  • Rich
  • Smooth Refreshing

Mutsu Hassen
Pink Label

Ginjo

Mutsu Hassen Pink Label
Alcohl Content
16%
Taste
Light and clear , Slightly dry / normal
Brewer
Hachinohe Shuzo Co., Ltd.
    • Flavor/aroma
      Strong aroma that reminds you of melon and banana, rich umami and sharp taste that match each other
      Recommended drinking temperature
      12～14℃ (16～18℃ if food has strong flavor)
      Preservation temperature
      0～5℃
      Production area
      Hachinohe City, Aomori
      Production area and breed of rice
      Hanafubuki: Sake rice made in Aomori Prefecture that has cold weather resistance and disease resistance.
      Massigura: Debuted in 2006. It has “good taste”, “good harvest volume” and “strong resistance to blast disease”, and is the current leading rice breed in Aomori Prefecture.
      Appearance
      Green-ish yellow
      Product story
      The “Mutsu Hassen” brand was established in 1998. The concept is fruity and easy-to-drink compared to “Mutsu Otokoyama”. Sake rice, water and yeast used are all produced in Aomori Prefecture. It strives for local-production-local-consumption-style sake brewing. In recent years, the brand has been creating various genres of sake such as sparkling sake made with the Champagne production method and sake made using beer yeast and wine yeast.
      Awards, etc.
      International Wine Challenge 2018 SAKE Category: Silver Medal
      International Wine Challenge 2016 SAKE Category: Gold Medal
      URL
      https://www.mutsu8000.com/en/
      Restaurants
      morsels
      Morsels
      About the compatibility
      of sake and seafood

Sanzen Junmai daiginjo

Junmai daiginjo

Sanzen Junmai Daiginjo
Alcohl Content
16.5%
Taste
Light and clear , Slightly sweet
Brewer
Kikuchi Sake Brewing Co., Ltd.
    • Flavor/aroma
      Fruity and flowery aroma, sharp and refreshing taste
      Recommended drinking temperature
      Around 5～10℃
      Preservation temperature
      Below 15℃
      Production area
      Kurashiki City, Okayama
      Production area and breed of rice
      Yamadanishiki King of sake rice that produces sake with fine mildness and full-bodied flavor
      Appearance
      Colorless and transparent
      Product story
      The “Sanzen” brand wishes to become the sake that shines the strongest among various sake.
      This sake is junmai daiginjo sake that was carefully brewed with extreme care in the entire process from washing rice to straining. It is characterized by the luxurious taste of exquisite balance between rich and flowery ginjo aroma and fine taste of rice unique to junmai sake. Please enjoy it chilled before or during meals.
      Awards, etc.
      International Wine Challenge (IWC) 2017 Junmai Daiginjo Category Gold Medal
      Kura Master 2017 Junmai Daiginjo Category Platinum Medal
      The Fine SAKE Award Daiginjo Category 2019 Gold Medal 2015 Grand Gold Medal 2014 Gold Medal
      URL
      http://kikuchishuzo.co.jp/en/
      Restaurants
      PUNJAB GRILL
      PUNJAB GRILL
      About the compatibility
      of sake and seafood

Keigetsu Cel24 Junmai Daiginjo 50

Junmai daiginjo

Keigetsu Cel24 Junmai Daiginjo 50
Alcohl Content
15%
Taste
Rich and firm , Slightly sweet
Brewer
Tosa Brewing Company Limited
    • Flavor/aroma
      Fruity aroma and juicy taste
      Recommended drinking temperature
      5～15℃
      Preservation temperature
      Refrigerate (4℃)
      Production area
      Tosa Town, Tosa-gun, Kochi
      Production area and breed of rice
      Gin-no-Yume produced in the Reihoku area of Kochi Prefecture (sake rice produced in terraced rice fields located within 5km radius of the sake brewery)
      Appearance
      Shiny and transparent
      Product story
      In the Reihoku area of Kochi Prefecture where the sake brewery is located, since ancient times, rice is produced in the terraced rice fields that spread on the hillsides of the mountains. This is junmai daiginjo sake with fruity aroma and juicy taste is produced with Kochi Prefecture yeast CEL24 and 50% polished “Gin-no-Yume” which is sake rice produced on this land with sufficient temperature difference between day and night and delicious water and air.
      Awards, etc.
      IWC 2019 Gold Medal
      Kura Master 2019 Platinum Medal
      URL
      http://www.keigetsu.co.jp/en/
      Restaurants
      FOC
      FOC Restaurant
      preludio
      preludio
      morsels
      Morsels
      NOURI
      NOURI
      About the compatibility
      of sake and seafood

Katsuyama Junmai Ginjo Ken

Junmai ginjo

Katsuyama Junmai Ginjo Ken
Alcohl Content
16%
Taste
Rich and firm , Slightly dry / normal
Brewer
Katsuyama Supreme SAKE co.,Ltd
    • Flavor/aroma
      Gentle but clear aroma like pineapples and apples
      Recommended drinking temperature
      8℃～20℃
      Preservation temperature
      Below 10℃
      Production area
      Sendai City, Miyagi
      Production area and breed of rice
      Yamadanishiki produced in Hyogo Prefecture
      Appearance
      Light golden yellow with green-ish tint
      Product story
      Sake of the highest grade is brewed with the most luxurious production method of brewing only one barrel a week. Katsuyama Supreme SAKE co.,Ltd is located at the bottom of Izumigatake Mountain in Sendai City, in a scenic location encircled by nature. In this granary area where rice is mainly grown, spring water from Izumigatake Mountain is purified in the ground over long years and becomes beautiful soft water, which fertilizes the surrounding rice fields and is pumped up deep wells and used for Katsuyama.
      Awards, etc.
      SAKE COMPETITION 2015, 2016 Junmai Ginjo Category 1 stplace International Wine Challenge (IWC) 2016 Junmai Ginjo Category Gold Medal
      International Wine Challenge (IWC) 2019 Junmai Ginjo Category Champion
      Kura Master 2017 Junmai Ginjo･Junmai Daiginjo Category Gold Medal
      Kura Master 2018 Junmai Ginjo･Junmai Daiginjo Category Platinum Medal Top 5
      Kura Master 2019 Junmai Ginjo･Junmai Daiginjo Category President Medal
      URL
      https://www.katsu-yama.com/en/
      Restaurants
      WHITEGRASS
      WHITE
      GRASS
      About the compatibility
      of sake and seafood

Shido Junmai Daiginjo 38

Junmai daiginjo

SHIDO 38
Alcohl Content
16%
Taste
Light and clear , Slightly sweet
Brewer
Shimonoseki Shuzo
    • Flavor/aroma
      It has fresh aroma of lychee, cherry and raspberry, and the taste of ginger gently emerges when put into your mouth.
      Balanced richness of complexity and richness lets you enjoy clear aftertaste.
      Recommended drinking temperature
      6～12℃
      Preservation temperature
      Refrigerator temperature
      Production area
      Shimonoseki City, Yamaguchi
      Production area and breed of rice
      Shimonoseki City, Yamaguchi
      Appearance
      Highly transparent and clear
      Product story
      [New product of 2019]
      SHIDO means the way of the king of beasts or lion. It is sake that is determined to open a new royal road of the sake world.
      Since SHIDO indicates a journey, it has a special feature of constantly changing sake quality, ingredient and design. In other words, it is sake that presents the “current location” of Shimonoseki Shuzo.
      [Highest level of junmaishu]
      Rice exclusively produced for Shimonoseki Shuzo by a local contract farmer and high-quality medium-soft water collected by excavating granite 160m under the warehouse are used.
      SHIDO is a rare kind of sake which is produced only in small amounts. It is produced with low-temperature fermentation in small fermentation tanks under thorough management by skilled workers.
      Awards, etc.
      LONDON SAKE CHALLENGE 2019 Gold Medal
      URL
      Restaurants
      WHITEGRASS
      WHITE
      GRASS
      About the compatibility
      of sake and seafood

ALPHA Kaze no Mori TYPE 3

Junmai daiginjo

ALPHA Kaze No Mori TYPE 3
Alcohl Content
14%
Taste
Rich and firm , Slightly sweet
Brewer
Yucho Shuzo Co., Ltd
    • Flavor/aroma
      Aroma with nuance of white grapes and refreshing citrus.
      Recommended drinking temperature
      Refrigerated at 5～10℃
      Preservation temperature
      Refrigerated at 5～10℃
      Production area
      Gose City, Nara
      Production area and breed of rice
      Akitsuho produced in Nara Prefecture (Produced by Nakanishi in former Tsuge Village)
      Rice that extremely matches with the climate of Nara. Characterized by its high cultivation property and high stability.
      Appearance
      Crystal with yellow tint.
      Product story
      1998. 12 thgeneration Yamamoto Chobei at the time started brewing Kaze no Mori, sake brewed with local rice, local water and local climate. It started with the hope to have consumers enjoy unpasteurized sake which is sake straight from straining and was not widely circulated at the time, using Akitsuho which is cultivated in the beautiful field that spreads near the Kaze no Mori Pass in the southern part of Gose City. The name comes from the Kaze no Mori Shrine where the wind god is worshiped in a location where the wind blows through, mentioned in Kojiki and Nihon-shoki. For more than 20 years since then, the brewery has pursued delicious taste of unfiltered sake with no water added.
      Climate of Nara is concentrated in the sake.
      Awards, etc.
      URL
      Restaurants
      WHITEGRASS
      WHITE
      GRASS
      About the compatibility
      of sake and seafood

Kita no Nishiki Junmai Daiginjo
-Noren Label

Junmai daiginjo

Kita No Nishiki Junmai Daiginjo ～Noren Label
Alcohl Content
15%
Taste
Rich and firm , Slightly sweet
Brewer
Kobayashi Shuzo
    • Flavor/aroma
      Flowery aroma like pears and apples
      Recommended drinking temperature
      8～10℃
      Preservation temperature
      5～20℃
      Production area
      Kuriyama Town, Hokkaido
      Production area and breed of rice
      Sorachi area of Hokkaido
      Appearance
      Slight rice plant color
      Product story
      Many of the workers who brew sake are successors of local famers, and sake is carefully brewed with locality and heart of the hometown using “all rice and water purely produced in Hokkaido”.
      Awards, etc.
      2018 Kura Master Gold Medal
      URL
      Restaurants
      RESTAURANT JAG
      RESTAURANT JAG
      About the compatibility
      of sake and seafood

Tatenokawa Seiryu

Junmai daiginjo

Tatenokawa Seiryu
Alcohl Content
14%
Taste
Rich and firm , Slightly sweet
Brewer
TATENOKAWA, Inc.
    • Flavor/aroma
      Young and refreshing fruity aroma, and smooth and gentle aftertaste.
      Recommended drinking temperature
      5～10℃
      Preservation temperature
      Below 10℃
      Production area
      Sakata City, Yamagata
      Production area and breed of rice
      Sakata City, Yamagata
      Sake rice “Dewasansan” from Yamagata Prefecture, procured from a local contract farmer, is used.
      Rice from the Shonai area which is famous in Japan as a rice-producing region.
      Since Yamadanishiki cannot be cultivated in Tohoku due to the cold climate, this rice was developed as sake rice to take the place of Yamadanishiki. It is softer than the other breeds of rice and tends to produce mild taste.
      Appearance
      Colorless and transparent
      Product story
      “Tatenokawa Seiryu" is sake with slightly small alcohol percentage at 14% and is brewed with 50%-polished Dewasansan procured from a local contract farmer in the Shonai area. Its flowery aroma and clear taste can be enjoyed by those who do not have so much experience with sake. Please enjoy the pleasant sourness and gentle transparency of ground water from Chokai Mountain.
      Awards, etc.
      The Fine SAKE Award 2017 Main Category Grand Gold Medal
      Kura Master 2017, 2018 Junmai Daiginjo Category Gold Medal
      URL
      http://tatenokawa.com/en/sake/
      Restaurants
      CURATE
      CURATE
      About the compatibility
      of sake and seafood

Kamoizumi Aged Junmai Ginjo Sachi 1997

Junmai ginjo

Kamoizumi Junmaiginjo Well Aged 1997SACHI
Alcohl Content
18%
Taste
Rich and firm , Dry
Brewer
Kamoizumi Shuzo
    • Flavor/aroma
      Rich, deep and mild taste
      Recommended drinking temperature
      Room temperature, lukewarm (approx. 40℃)
      Preservation temperature
      Room temperature (store at 10℃～15℃ if possible)
      Production area
      Saijo, Higashi Hiroshima City, Hiroshima (one of the three famous brewing districts in Japan)
      Production area and breed of rice
      Yeast mash, koji rice: Hiroshima Hattan (Sake rice native to Hiroshima Prefecture. Breed that tends to become firm and full-body sake. Hattan-nishiki was developed by selective breeding, but since its grains are small and easy to crack, Hiroshima Hattan is used for Kamoizumi.)
      Kake rice: Nakaseshinsenbon (Food rice native to Hiroshima Prefecture but it is also used for sake brewing)
      Appearance
      Golden yellow sake that was slowly matured in a warehouse
      Product story
      It was produced by “Yukio Masuda (deceased)”, the former master brewer of Kamoizumi, in 1997. It is aged sake that slowly matured in a warehouse.
      The product name “Sachi” comes from food (sachi) that was produced over long years like food of the sea and food of the mountains, and also the Chinese character “sachi” which is used in Yukio Masuda’s name.
      It goes well with meat dishes and Chinese cuisine.
      Awards, etc.
      2012 International Wine Challenge Sake – Koshu Category GOLD MEDAL
      URL
      Restaurants
      JAG
      RESTAURANT
      JAG
      preludio
      preludio
      béni
      béni
      NOURI
      NOURI
      About the compatibility
      of sake and seafood

Hanahato Kijoshu
aged 8 years

Kijoshu

Hanahato Kijoshu aged for eight years
Alcohl Content
16.5%
Taste
Rich and firm , Sweet
Brewer
Enoki Shuzo
    • Flavor/aroma
      Caramel, nuts, honey, dried fruits
      Recommended drinking temperature
      15℃
      Preservation temperature
      15℃～20℃
      Production area
      Kure City, Hiroshima
      Production area and breed of rice
      Domestic rice
      Appearance
      Dark amber
      Product story
      Sake that is created by putting in junmaishu instead of water in the third step of the three-step brewing process.
      It has thick, rich sweetness like noble rot wine.
      This sake which is aged for more than 8 years has aroma like raisin and nuts.
      Please enjoy the rich aroma spread in your mouth by drinking it slightly cold or at room temperature if you like matured sake.
      It goes well with heavy taste such as chocolate, foie gras and cheese!
      It is recommended as a dessert for adults by putting it on vanilla ice cream!
      Awards, etc.
      International Wine Challenge Champion (2010), Trophy (2008, 2012, 2013, 2014, 2015, 2016, 2019), Gold Medal (2011), Bronze Medal (2017)
      URL
      Restaurants
      RESTAURANT JAG
      RESTAURANT JAG
      morsels
      Morsels
      WHITEGRASS
      WHITE
      GRASS
      About the compatibility
      of sake and seafood

Tamagawa Spontaneous Fermentation Junmaishu (Yamahai) “Vintage”

Junmai(long-term matured sake)

Tamagawa Spontaneous Fermentation Junmaishu (Yamahai) Vintage
Alcohl Content
More than 15%, below 16%
Taste
Rich and firm , Slightly dry / normal
Brewer
The Kinoshita Brewery
    • Flavor/aroma
      Flavor: Combination of light matureness from hydration and concentration of umami. It is extremely sharp as it also has firm acid, and has deep complicated taste of grain elements. Rich and pleasant umami spreads when drunk as warm sake.
      Aroma: Roast aroma that reminds you of caramel and nuts. Pleasant aroma of matured sake is felt.
      Recommended drinking temperature
      Higher than room temperature
      ※Product recommended for warm sake. If the temperature is raised up to 70℃, transparency and umami are generated in its umami.
      Preservation temperature
      Room temperature
      Production area
      Kyotango City, Kyoto
      Production area and breed of rice
      Kitanishiki produced in Tajima area of Hyogo Prefecture (Large rice grain with white core generating well and has high sake brewing aptitude. At the Kinoshita Brewery, it is considered more of rice for junmaishu than ginjoshu, and products using this rice presents sake quality with firm umami.)
      Appearance
      Light amber color
      Product story
      It is characterized by the deep color and taste created by adding water to the raw sake of Yamahai Junmaishu, which is brewed with Kitanishiki, the central figure of the Tamagawa “Spontaneous Fermentation” series, and matured at room temperature for more than three years. The roasted aroma like caramel and nuts and natural light amber color will remind you of the deepening autumn scenery. When heated, transparency and gentleness are added to the umami produced over long years.
      Awards, etc.
      2016: U.S. National Sake Appraisal 2016 Gold Award
      2014: Commended in section for heated sake by Osaka Regional Tax Office
      2012: Annual Japan Sake Awards Gold Prize
      2010: Annual Japan Sake Awards Prize
      2008: Annual Japan Sake Awards Gold Prize
      　　 U.S. National Sake Appraisal 2008 Gold Award
      2005: Annual Japan Sake Awards Gold Prize
      2003: Annual Japan Sake Awards Gold Prize
      2002: Annual Japan Sake Awards Prize
      2001: Annual Japan Sake Awards Prize
      1994: Annual Japan Sake Awards Gold Prize
      URL
      https://www.sake-tamagawa.com/en/
      Restaurants
      Zén
      Zén
      About the compatibility
      of sake and seafood

Shimazaki Junmai Yamahai Uroko

Junmai

Yamahai Junmai Uroko Genshu
Alcohl Content
17%
Taste
Rich and firm , Slightly sweet
Brewer
Shimazaki Shuzo
    • Flavor/aroma
      Sweet aroma like caramel, smooth taste
      Recommended drinking temperature
      Chilled sake:10～15℃, hot sake:45～50℃
      Preservation temperature
      Best to be refrigerated, can be stored in cold and dark places
      Production area
      Nasukarasuyama City, Tochigi
      Production area and breed of rice
      Domestic rice used for sake brewing, produced in Tochigi Prefecture
      Breed type that brings out umami and creates sharp taste is selected
      Appearance
      Shiny light golden yellow color
      Product story
      “Uroko” is yamahai junmai with mild and calm mature taste, designed as sake to be enjoyed with meals. Its unique taste is created with a unique aging method under exquisite temperature change in the company’s symbolic cave storage chamber. It is specialty sake to be drunk during meals, produced with the strength of the company such as using a production method with yamahaimoto preparation which is suitable for aging and aging period of two levels of temperature change from room temperature to low temperature.
      Awards, etc.
      IWC 2018 Koshu Category Silver Medal
      IWC 2019 Koshu Category Gold Medal
      URL
      http://azumarikishi.co.jp/english/
      Restaurants
      FOC
      FOC Restaurant
      morsels
      Morsels
      NOURI
      NOURI
      About the compatibility
      of sake and seafood

Mutsu Hassen
Hanaomoi 40

Junmai daiginjo

Mutsu Hassen Hanaomoi 40 Junmai Dai-ginjo
Alcohl Content
16%
Taste
Rich and firm , Slightly dry / normal
Brewer
Hachinohe Shuzo Co., Ltd.
    • Flavor/aroma
      Floral, slight aroma of white peach, thick and rich but refreshing taste of highly polished rice
      Recommended drinking temperature
      16～18℃
      Preservation temperature
      0～5℃
      Production area
      Hachinohe City, Aomori
      Production area and breed of rice
      Hanomoi which is sake rice made in Aomori Prefecture. It is rice made by crossing “Yamadanishiki” and “Hanafubuki” which is sake rice made in Aomori Prefecture. Its high polishing level shows sake brewing aptitude comparable to that of Yamadanishiki.
      Appearance
      Gold-ish color
      Product story
      The “Mutsu Hassen” brand was established in 1998. The concept is fruity and easy-to-drink compared to “Mutsu Otokoyama”. Sake rice, water and yeast are all produced in Aomori Prefecture. It strives for local-production-local-consumption-style sake brewing. In recent years, the brand has been creating various genres of sake such as sparkling sake made with the Champagne production method and sake made using beer yeast and wine yeast.
      Awards, etc.
      International Wine Challenge 2019 Junmai Daiginjo Category: Gold Medal
      The Fine SAKE Award 2017 Daiginjo Category: Gold Medal
      URL
      https://www.mutsu8000.com/en/
      Restaurants
      béni
      béni
      JAG
      RESTAURANT JAG
      About the compatibility
      of sake and seafood

Uzume Tokubetsu Junmai

Tokubetsu junmai

Uzume Houjou no Mai Tokubetsu Junmai
Alcohl Content
15%
Taste
Rich and firm , Slightly sweet
Brewer
ITO Shuzou Co., Ltd.
    • Flavor/aroma
      Complicated aroma of sour cream, cashew nuts and apricot seed.
      There is harmony of slightly sweet taste and rich sourness unique to yamahaimoto preparation.
      Recommended drinking temperature
      Sweetness disappears and taste becomes dry when chilled, and umami increases as temperature increases from room temperature to hot sake temperature.
      Preservation temperature
      Room temperature （below 25℃ is recommended）
      Production area
      Yokkaichi City, Mie
      Production area and breed of rice
      Kaminoho (Mie)
      Original sake rice of Mie Prefecture developed in Mie Prefecture. Rich taste of sake is produced.
      Appearance
      Golden yellow color with slightly matured tint
      Product story
      Original sake rice of Mie Prefecture “Kaminoho” is used. There is exquisite harmony of slightly sweet taste and sourness unique to yamahaimoto preparation. It is sake to be drunk during meals with not only fresh fish but also meat dishes of strong taste as well as spicy dishes. The taste of sake changes according to temperature. It is dry when chilled and mild when warm.
      The brand “Uzume” comes from “Ameno Uzume”, the goddess of laughter and calmness who danced and brightened the banquet held by the gods in Japanese myth.
      Awards, etc.
      International Wine Challenge 2017 Junmai Category Gold Medal & Trophy
      URL
      https://sake-uzume.jimdo.com/
      Restaurants
      PUNJAB GRILL
      PUNJAB GRILL
      About the compatibility
      of sake and seafood

Sanzen Daiginjo

Daiginjo

Sanzen Daiginjo
Alcohl Content
17.5%
Taste
Rich and firm , Slightly dry / normal
Brewer
Kikuchi Sake Brewing Co., Ltd.
    • Flavor/aroma
      Fruity and flowery aroma, sharp and refreshing taste
      Recommended drinking temperature
      Around 5～10℃
      Preservation temperature
      Below 15℃
      Production area
      Kurashiki City, Okayama
      Production area and breed of rice
      Yamadanishiki King of sake rice that produces sake with fine mildness and full-bodied flavor
      Appearance
      Colorless and transparent
      Product story
      The “Sanzen” brand wishes to become the sake that shines the strongest among various sake.
      This sake is daiginjo sake that took extravagance to extreme by putting all skills of the master brewer of the brewery into sake brewing such as washing rice and absorbing rice by meticulously measuring time and managing the temperature for long-term fermentation at low temperature.
      It is characterized by the flowery aroma and well-balanced elegant taste. Please enjoy it chilled before or during meals.
      Awards, etc.
      Concours Mondial de Bruxelles 2018 SAKE Selection Ginjo Category Trophée
      International Wine Challenge (IWC) 2016 Daiginjo Category Gold Medal
      The Fine SAKE Award Daiginjo Category 2019 Gold Medal 2016 Grand Gold Medal 2015 Grand Gold Medal
      URL
      http://kikuchishuzo.co.jp/en/
      Restaurants
      FOC
      FOC Restaurant
      About the compatibility
      of sake and seafood

Hideyoshi Junmai Daiginjo

Junmai daiginjo

Hideyoshi Junmai Daiginjo
Alcohl Content
15.5%
Taste
Rich and firm , Slightly dry / normal
Brewer
Suzuki Brewing Company
    • Flavor/aroma
      Well-balanced taste of aroma of pineapples and apples and fruity taste with slight sourness.
      Recommended drinking temperature
      Chilled
      Preservation temperature
      Room temperature
      Production area
      Daisen City, Akita
      Production area and breed of rice
      Semboku City, Akita
      Highest-quality sake rice developed in Akita Prefecture
      Appearance
      Transparent amber
      Product story
      Commercial sake of the highest grade of “Hideyoshi”. It was brewed by the master brewer with all his heart and soul. Please enjoy its irresistible taste.
      Awards, etc.
      International Wine Challenge 2019 Trophy
      The Fine SAKE Award 2019 Gold Medal
      KURA MASTER 2019 Platinum
      URL
      https://www.hideyoshi.co.jp/en/products-list/regular/
      Restaurants
      iggy’s
      iggy’s
      About the compatibility
      of sake and seafood

Kinryo Junmai Yamahai

Junmai

Kinryo Junmaishu Yamahaijikomi
Alcohl Content
More than 15%, below 16%
Taste
Rich and firm , Slightly dry / normal
Brewer
NISHINO KINRYO CORPORATION
    • Flavor/aroma
      Soft gentle aroma of nectar, and sourness puts the taste together
      Recommended drinking temperature
      5～40℃
      Preservation temperature
      Room temperature
      Production area
      Nakatado-gun, Kagawa
      Production area and breed of rice
      Sanukiyoimai produced in Kagawa Prefecture
      ※Breeding of sake rice for Kagawa prefecture began in 1995 upon request of the Kagawa Sake Brewery Association. After 10 years of line selection from hybridization mating of “Oseto” and “Yamadanishiki”, seed and seedling of “Sanukiyoimai” were jointly registered by Kagawa University, Kagawa Prefecture, Kagawa Sake Brewery Association and JA Kagawa. “Sanukiyoimai” has good qualities such as large grains, small protein content and large harvest volume. Sake brewed by this sake rice inherits the clear taste of Oseto and rich taste of Yamadanishiki.
      Appearance
      Light golden yellow
      Product story
      It is junmaishu brewed with “yamahai yeast” which is grown by slowly increasing lactic acid bacteria by waiting for steamed rice to naturally melt with the power of malt.
      It is rich and firm type of junmaishu with rich but clear taste unique to yamahai yeast mash. It can be enjoyed at room temperature, but sourness and umami stands out more when drunk hot.
      Awards, etc.
      URL
      http://www.nishino-kinryo.co.jp/en/
      Restaurants
      iggy’s
      iggy’s
      PUNJAB GRILL
      PUNJAB GRILL
      About the compatibility
      of sake and seafood

Hatsukame Tokubetsu Junmai Homarefuji

Junmai

Hatsukame Tokubetsu Junmai Homarefuji
Alcohl Content
15%
Taste
Light and clear , Slightly dry / normal
Brewer
Hatsukame Sake Brewery Co., Ltd.
    • Flavor/aroma
      Ripe tropical fruits, melon
      Recommended drinking temperature
      From 10℃ to hot sake temperature
      Preservation temperature
      Below 5℃
      Production area
      Fujieda City, Shizuoka
      Production area and breed of rice
      Homarefuji of Shizoka Prefecture: Original sake rice of Shizuoka Prefecture. Developed by selective breeding of “Yamadanishiki, the king of sake rice”. It has little unfavorable taste and has rich taste. It can be matured like Yamadanishiki.
      Appearance
      Transparent
      Product story
      After driving 15min. by car from Okabe Town where the brewery is located, you will reach Yaizu Port where landing of tuna and bonito is one of the largest in Japan. Yaizu City produces fresh raw fish as well as shavings such as bonito shavings. Sake brewed with “water, rice and yeast of Shizuoka” matches well with Japanese soup stock made with such fresh fish and shavings. It also goes well with Western dishes that feature its ingredients and do not use sauce or butter.
      Awards, etc.
      IWC 2018 BRONZE
      URL
      Restaurants
      FOC
      FOC Restaurant
      About the compatibility
      of sake and seafood

John Sparkling IWC Trophy 2016

Sparkling

John Sparkling IWC Trophy 2016
Alcohl Content
15%
Taste
Light and clear , Slightly dry / normal
Brewer
Tosa Brewing Company Limited
    • Flavor/aroma
      Fruity aroma and refreshing taste
      Recommended drinking temperature
      4℃
      Preservation temperature
      4℃
      Production area
      Tosa Town, Tosa-gun, Kochi
      Production area and breed of rice
      Gin-no-Yume produced in the Reihoku area of Kochi Prefecture (sake rice produced in terraced rice fields located within 5km radius of the sake brewery)
      Appearance
      Shiny and transparent, fine bubbles
      Product story
      In the Reihoku area of Kochi Prefecture where the sake brewery is located, since ancient times, rice is produced in the terraced rice fields that spread on the hillsides of the mountains. Junmai daiginjo carefully brewed by polishing 50% of Gin-no-Yume” which is sake rice produced on this land with sufficient temperature difference between day and night and delicious water and air has been made into sparkling sake. It is sparkling sake created to be drunk during meals as it is suitable for food.
      Awards, etc.
      IWC 2016 Sparkling Sake Trophy
      URL
      http://www.keigetsu.co.jp/en/
      Restaurants
      FOC
      FOC Restaurant
      Zén
      Zén
      béni
      béni
      CURATE
      CURATE
      About the compatibility
      of sake and seafood

KATAFUNE Tokubetsu Honjozo

Tokubetsu honjozo

KATAFUNE Tokubetsu Honjozo
Alcohl Content
16%
Taste
Rich and firm , Sweet
Brewer
Takeda Sake Brewery
    • Flavor/aroma
      Muscat aroma
      Recommended drinking temperature
      Lukewarm～Room temperature
      Preservation temperature
      Below 10℃
      Production area
      Joetsu City, Niigata
      Production area and breed of rice
      Joetsu City, Niigata
      Koshitanrei (breed that produces richness)
      Koshiibuki (breed that emphasizes clearness)
      Appearance
      Light amber color
      Product story
      It is standard sake that is enjoyed the most in the local area. It suits to be drunk during meals as it brings out the taste of food. It was brewed by the president himself as the master brewer using the company’s ground water. With rich sweetness that spreads when drunk and clear aftertaste, it is fine sake that best embodies the belief of “Katafune”.
      Awards, etc.
      International Wine Challenge Sake - Honjozo Category Trophy （2013, 2015, 2019）
      URL
      http://www.katafune.jp/sake.html
      Restaurants
      FOC
      FOC Restaurant
      About the compatibility
      of sake and seafood

ZAKU Gen No Tomo

Junmai

ZAKU Gen No Tomo
Alcohl Content
15%
Taste
Light and clear , Slightly dry / normal
Brewer
Shimizu Seizaburo Shoten Ltd.
    • Flavor/aroma
      Banana aroma
      Recommended drinking temperature
      From 5℃ to room temperature
      Preservation temperature
      Below 5℃
      Production area
      Suzuka City, Mie
      Production area and breed of rice
      Domestic rice
      Appearance
      Light yellow-green color
      Product story
      Junmaishu that uses Kyokai No.7 yeast. This sake is characterized by mild aroma and clear taste that shows presence of acid.
      Awards, etc.
      Sake Competition 2015 4 thplace. 2017 2 ndplace.
      IWC 2017 Silver. 2018 Bronze.
      U.S. National Sake appraisal 2013 Gold. 2014 Gold. 2019 Gold. Kura Master 2018 Platinum.
      URL
      http://seizaburo.jp/english/
      Restaurants
      BURNT ENDS
      BURNT ENDS
      About the compatibility
      of sake and seafood

ZAKU Kanade No Tomo

Junmai ginjo

ZAKU Kanade No Tomo
Alcohl Content
15%
Taste
Light and clear , Slightly dry / normal
Brewer
Shimizu Seizaburo Shoten Ltd.
    • Flavor/aroma
      Aroma like Japanese pear and lychee
      Recommended drinking temperature
      From 5℃ to room temperature
      Preservation temperature
      Below 5℃
      Production area
      Suzuka City, Mie
      Production area and breed of rice
      Domestic rice
      Appearance
      Very light yellow-green color
      Product story
      Junmai ginjo that uses Kyokai No.14 yeast (Kanazawa yeast). It is characterized by refreshing aroma that smoothly goes through your nose and flavor that matches well with food.
      Awards, etc.
      Sake Competition 2017 4 thplace.
      IWC 2017 Silver. 2018 Gold.
      U.S. National sake appraisal 2016 Silver. 2017 Gold. 2018 Gold.
      Kura master 2017 Gold.
      URL
      http://seizaburo.jp/english/
      Restaurants
      preludio
      preludio
      béni
      béni
      About the compatibility
      of sake and seafood

Shimazaki Junmai Yamahai Uroko

Junmai

Yamahai Junmai Uroko Genshu
Alcohl Content
17%
Taste
Rich and firm , Slightly sweet
Brewer
Shimazaki Shuzo
    • Flavor/aroma
      Sweet aroma like caramel, smooth taste
      Recommended drinking temperature
      Chilled sake:10～15℃, hot sake:45～50℃
      Preservation temperature
      Best to be refrigerated, can be stored in cold and dark places
      Production area
      Nasukarasuyama City, Tochigi
      Production area and breed of rice
      Domestic rice used for sake brewing, produced in Tochigi Prefecture
      Breed type that brings out umami and creates sharp taste is selected
      Appearance
      Shiny light golden yellow color
      Product story
      “Uroko” is yamahai junmai with mild and calm mature taste, designed as sake to be enjoyed with meals. Its unique taste is created with a unique aging method under exquisite temperature change in the company’s symbolic cave storage chamber. It is specialty sake to be drunk during meals, produced with the strength of the company such as using a production method with yamahaimoto preparation which is suitable for aging and aging period of two levels of temperature change from room temperature to low temperature.
      Awards, etc.
      IWC 2018 Koshu Category Silver Medal
      IWC 2019 Koshu Category Gold Medal
      URL
      http://azumarikishi.co.jp/english/
      Restaurants
      FOC
      FOC Restaurant
      morsels
      Morsels
      NOURI
      NOURI
      About the compatibility
      of sake and seafood
Why sake and seafood?
Participating Restaurants