Sake Types
Sake for profound, diversified purposes
- Aromatic
- Aged
- Rich
- Smooth Refreshing
Mutsu Hassen
Pink Label
Ginjo
- Alcohl Content
- 16%
- Taste
- Light and clear , Slightly dry / normal
- Brewer
- Hachinohe Shuzo Co., Ltd.
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-
- 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
- Restaurants
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Sanzen Junmai daiginjo
Junmai daiginjo
- Alcohl Content
- 16.5%
- Taste
- Light and clear , Slightly sweet
- Brewer
- Kikuchi Sake Brewing Co., Ltd.
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-
- 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
- Restaurants
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Keigetsu Cel24 Junmai Daiginjo 50
Junmai daiginjo
- Alcohl Content
- 15%
- Taste
- Rich and firm , Slightly sweet
- Brewer
- Tosa Brewing Company Limited
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-
- 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
- Restaurants
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Katsuyama Junmai Ginjo Ken
Junmai ginjo
- Alcohl Content
- 16%
- Taste
- Rich and firm , Slightly dry / normal
- Brewer
- Katsuyama Supreme SAKE co.,Ltd
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-
- 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
- Restaurants
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Shido Junmai Daiginjo 38
Junmai daiginjo
- Alcohl Content
- 16%
- Taste
- Light and clear , Slightly sweet
- Brewer
- Shimonoseki Shuzo
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-
- 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
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ALPHA Kaze no Mori TYPE 3
Junmai daiginjo
- Alcohl Content
- 14%
- Taste
- Rich and firm , Slightly sweet
- Brewer
- Yucho Shuzo Co., Ltd
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-
- 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
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Kita no Nishiki Junmai Daiginjo
-Noren Label
Junmai daiginjo
- Alcohl Content
- 15%
- Taste
- Rich and firm , Slightly sweet
- Brewer
- Kobayashi Shuzo
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-
- 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
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Tatenokawa Seiryu
Junmai daiginjo
- Alcohl Content
- 14%
- Taste
- Rich and firm , Slightly sweet
- Brewer
- TATENOKAWA, Inc.
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-
- 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
- Restaurants
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Kamoizumi Aged Junmai Ginjo Sachi 1997
Junmai ginjo
- Alcohl Content
- 18%
- Taste
- Rich and firm , Dry
- Brewer
- Kamoizumi Shuzo
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-
- 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
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RESTAURANT
JAG
-
Hanahato Kijoshu
aged 8 years
Kijoshu
- Alcohl Content
- 16.5%
- Taste
- Rich and firm , Sweet
- Brewer
- Enoki Shuzo
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-
- 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
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Tamagawa Spontaneous Fermentation Junmaishu (Yamahai) “Vintage”
Junmai(long-term matured sake)
- Alcohl Content
- More than 15%, below 16%
- Taste
- Rich and firm , Slightly dry / normal
- Brewer
- The Kinoshita Brewery
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-
- 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
- Restaurants
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Shimazaki Junmai Yamahai Uroko
Junmai
- Alcohl Content
- 17%
- Taste
- Rich and firm , Slightly sweet
- Brewer
- Shimazaki Shuzo
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-
- 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
- Restaurants
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Mutsu Hassen
Hanaomoi 40
Junmai daiginjo
- Alcohl Content
- 16%
- Taste
- Rich and firm , Slightly dry / normal
- Brewer
- Hachinohe Shuzo Co., Ltd.
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-
- 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
- Restaurants
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Uzume Tokubetsu Junmai
Tokubetsu junmai
- Alcohl Content
- 15%
- Taste
- Rich and firm , Slightly sweet
- Brewer
- ITO Shuzou Co., Ltd.
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-
- 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
- Restaurants
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Sanzen Daiginjo
Daiginjo
- Alcohl Content
- 17.5%
- Taste
- Rich and firm , Slightly dry / normal
- Brewer
- Kikuchi Sake Brewing Co., Ltd.
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-
- 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
- Restaurants
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Hideyoshi Junmai Daiginjo
Junmai daiginjo
- Alcohl Content
- 15.5%
- Taste
- Rich and firm , Slightly dry / normal
- Brewer
- Suzuki Brewing Company
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-
- 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
- Restaurants
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Kinryo Junmai Yamahai
Junmai
- Alcohl Content
- More than 15%, below 16%
- Taste
- Rich and firm , Slightly dry / normal
- Brewer
- NISHINO KINRYO CORPORATION
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-
- 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.
- Restaurants
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Hatsukame Tokubetsu Junmai Homarefuji
Junmai
- Alcohl Content
- 15%
- Taste
- Light and clear , Slightly dry / normal
- Brewer
- Hatsukame Sake Brewery Co., Ltd.
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-
- 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
- Restaurants
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John Sparkling IWC Trophy 2016
Sparkling
- Alcohl Content
- 15%
- Taste
- Light and clear , Slightly dry / normal
- Brewer
- Tosa Brewing Company Limited
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-
- 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
- Restaurants
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KATAFUNE Tokubetsu Honjozo
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)
- Restaurants
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ZAKU Gen No Tomo
Junmai
- 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.
- Restaurants
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ZAKU Kanade No Tomo
Junmai ginjo
- 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.
- Restaurants
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Shimazaki Junmai Yamahai Uroko
Junmai
- Alcohl Content
- 17%
- Taste
- Rich and firm , Slightly sweet
- Brewer
- Shimazaki Shuzo
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- 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
- Restaurants
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