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Liquor a of the Tohoku region

* Sake tasting in TOHOKU HOUSE has been cancelled.

Denshu Tokubetsu Junmaishu
Denshu Tokubetsu Junmaishu
Aomori City, Aomori Prefecture
A signature local sake produced using Aomori Prefecture–grown Hanafubuki shuzo kotekimai rice. Its refreshing flavor carries with it the distinct, savory aspect of that rice cultivar—you'll never tire of it.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Hanafubuki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15.5%
Hakkoda-oroshi Junmaishu Hanafubuki 60
Hakkoda-oroshi Junmaishu Hanafubuki 60
Towada City, Aomori Prefecture
Brewed by Takumi Sato, a Towada native and a brew master of the Nanbu Toji guild, using Aomori Prefecture–grown Hanafubuki shuzo kotekimai rice and water from subterranean streams fed by the Oirase River. A junmai-shu where everything from the rice, water, and techniques employed all come from Aomori Prefecture. Noted for its gentle aroma and smooth, full-bodied flavor.
Specific designation (sake type) Junmai-shu
Principle rice Hanafubuki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Momokawa Daiginjo Junmai Hanaomoi
Momokawa Daiginjo Junmai Hanaomoi
Oirase Town, Aomori Prefecture
The pride of the brewers who created it, this junmai-daiginjo-shu uses Aomori Prefecture–grown Hanaomoi shuzo kotekimai rice, and the Aomori Prefecture-developed kobo [yeast] Mahoroba-gin to activate the rice’s flavor. Has a showy, wafting aroma. When held in the mouth, the flavor expands, exposing the savory nature of the rice, the scent of the sake harmonizing as it spreads across the palate.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Hanaomoi
Seimai-buai (degree of rice polishing) 45%
Alcohol content 15–16%
Kandachime Junmaiginjo
Kandachime Junmaiginjo
Mutsu City, Aomori Prefecture
The most northern sake brewery on the island of Honshu. A choice sake hidden away in Mutsu, beloved by locals, for many years it had never been distributed beyond the Shimokita Peninsula. Brewed with high-quality well water, it's known for its smoothness and fruity aroma.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Masshigura
Seimai-buai (degree of rice polishing) 60%
Alcohol content 16.8%
Sakuta Special Junmai-shu
Sakuta Special Junmai-shu
Kamikita District, Aomori Prefecture
100% of the rice used to produce this sake comes from select rice varieties grown by farmers under contract with our brewery. This sake has an unparalleled taste and the harmony of its light taste and rich body makes it the perfect accompaniment to a wide variety of dishes.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Hanafubuki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 14–15%
Tokubetsujunmai Andosuigun
Tokubetsujunmai Andosuigun
Nishitsugaru District, Aomori Prefecture
Dry, with an impressive flavor. Can be enjoyed at a variety of temperatures, from chilled, to room temperature, to warmed.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Koji mai rice: Hanaomoi, Kake mai rice: Masshigura
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Kikunoi Tokubetsujunmai-shu
Kikunoi Tokubetsujunmai-shu
Kuroishi City, Aomori Prefecture
Brewed using 100% Hanafubuki sake rice from Aomori Prefecture, polished to a 60% seimai-buai. A sake where the savory nature of the rice is perceptable even amidst the dry flavor, this is one sake you'll never tire of.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Hanafubuki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Junmaidaiginjo Joppari Hanaomoi
Junmaidaiginjo Joppari Hanaomoi
Hirosaki City, Aomori Prefecture
A junmai-daiginjo-shu with an elegant aroma and a flavor that exposes the deliciousness of the rice. Its fragrance bears notes of lily, green apples, strawberries, tangerines, and roses, and has a wonderful finish.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Hanaomoi
Seimai-buai (degree of rice polishing) 40%
Alcohol content 16%
Rokkon Junmai-Ginjo Ruby
Rokkon Junmai-Ginjo Ruby
Hirosaki City, Aomori Prefecture
A fruity and showy aroma, a light, sweet and savory flavor which gently spreads across the palate, and a moderate acidity that brings the whole thing together. This sake should be chilled and enjoyed sipped slowly from a wine glass.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Akita-sakekomachi
Seimai-buai (degree of rice polishing) 60%
Alcohol content 16%
Hanaippu Tokubetsu Junmai-shu
Hanaippu Tokubetsu Junmai-shu
Hirosaki City, Aomori Prefecture
A memorable rice-based sweetness, with a powerfully flavorful ginjoka aspect. It has a sweet, relaxed flavor that goes down easy. A rare gem of a sake that pairs perfectly with tempura or Italian cuisine.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Hanafubuki, Masshigura
Seimai-buai (degree of rice polishing) 55%
Alcohol content 16%
Shirakami Daiginjo Hanafubuki 50%
Shirakami Daiginjo Hanafubuki 50%
Hirosaki City, Aomori Prefecture
A brand-new daiginjo brewed with Hanafubuki rice grown in our own fields and polished to a 50% seimai-buai. Using Aomori's Mahoroba-gin kobo [yeast], we’ve created an easy-drinking, light and smooth daiginjo-shu with a fruity aroma.
Specific designation (sake type) Daiginjo-shu
Principle rice Hanafubuki
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16%
Joku Tokubetsu Junmaishu Gold Label
Joku Tokubetsu Junmaishu Gold Label
Sannohe District, Aomori Prefecture
Making use of the Aomori Prefecture–grown shuzo kotekimai rice ”Hanafubuki”, this sake, brewed with soft water, contains a prominent koji flavor and has a smooth mouthfeel that goes down easy. With its wide-ranging drinkablity, this is a sake well-suited for mealtime. A masterpiece junmai-shu expressing all the finest qualities of our methods, it proudly represents the Joku brand.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Hanafubuki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Mutsu Hassen Red Label  Tokubetsu Junmai
Mutsu Hassen Red Label Tokubetsu Junmai
Hachinohe City, Aomori Prefecture
At the instant of unbottling, this sake, with its characteristic Hassen umami, releases an elegant aroma, like that of apples and pineapples. The umami and acidity strike a perfect balance, which can be enjoyed paired with cuisine that makes use of herbs and spices.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Aomori-grown rice
Seimai-buai (degree of rice polishing) 55%/60%
Alcohol content 16%
Kikukoma Junmaiginjo
Kikukoma Junmaiginjo
Sannohe District, Aomori Prefecture
With a smooth mouthfeel, this sake leaves an appropriate sense of junmai-style umami. When sipped, the gentle ginjoka aroma swells, its finish leaving an impression of a crisp, restrained flavor.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Hanaomoi
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Kikunotsukasa Junmai Ginginga
Kikunotsukasa Junmai Ginginga
Morioka City, Iwate Prefecture
A junmai-shu brewed using Iwate Prefecture's own Gin-ginga shuzo kotekimai rice. This sake, perfect for pairing with a meal, has a fruity banana aroma and a pleasant acidity.
Specific designation (sake type) Junmai-shu
Principle rice Gin-ginga
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Sakuragao Nanbu no Shizuku Junmaidaiginjo
Sakuragao Nanbu no Shizuku Junmaidaiginjo
Morioka City, Iwate Prefecture
To make this sake, Iwate Prefecture–grown Gin-ginga shuzo kotekimai rice is polished down to a 50% seimai-buai. Then, employing the traditional methods of the Nanbu Toji guild, the sake is fermented at low temperature over a long period of time. The result is a junmai-daiginjo-shu with a gently fruity aroma.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Gin-ginga
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16.5%
Akabu Junmai-shu
Akabu Junmai-shu
Morioka City, Iwate Prefecture
A sake brewed with the heart and soul of our brewers, led by our young toji brew master, Ryunosuke Furudate. They aim to always be evolving their sake brewing technique through daily improvements, by taking into account every little aspect and making no compromises.
Specific designation (sake type) Junmai-shu
Principle rice Gin-ginga
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Washino-o Yuinoka
Washino-o Yuinoka
Hachimantai City, Iwate Prefecture
With Iwate Prefecture's Yuinoka shuzo kotekimai rice as its base ingredient, this junmai-ginjo-shu represents the vivacious nature of Iwate: it has a light aroma and a gentle, refined flavor with an attendant sharpness.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Yuinoka
Seimai-buai (degree of rice polishing) 40%
Alcohol content 16%
Junmai Daiginjoshu Kiheiji
Junmai Daiginjoshu Kiheiji
Shiwa Town, Iwate Prefecture
We take the Iwate sake rice Gin-ginga, polish it down to a 40% seimai-buai, and bottle the finished sake in an undiluted state. A masterclass in dry sake, it retains the dignified umami of rice while presenting an impressively elegant aroma.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Gin-ginga
Seimai-buai (degree of rice polishing) 40%
Alcohol content 16.5%
Junmai-shu Miyamanishiki
Junmai-shu Miyamanishiki
Shiwa District, Iwate Prefecture
A local Shiwa Town sake brewed in traditional fashion, with roots that reach back to the breweries of the founders of the Nanbu Toji guild. Our sake brewery produces only junmai-ginjo and junmai sakes.
Specific designation (sake type) Junmai-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Junmai-daiginjo Ginginga Horinoi
Junmai-daiginjo Ginginga Horinoi
Shiwa Town, Iwate Prefecture
The name Horinoi [lit. “The Wells of Hori”] was inspired by the delicious sake once brewed in the wells of the Horigome region. This is a junmai-daiginjo-shu, brewed using 100% Gin-ginga shuzo kotekimai rice cultivated in Iwate Prefecture. We hope you enjoy its refreshing flavor.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Gin-ginga
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Junmaiginjoshu Onikenbai
Junmaiginjoshu Onikenbai
Kitakami City, Iwate Prefecture
Onikenbai is the name of a traditional sword dance passed down through the annals of Kitakami, Iwate. This product is a junmai-ginjo-shu that uses 100% Kame-no-o rice cultivated under special contract with farmers in Kitakami.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Kame-no-o
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16%
Junmaishu Hikarinomichi
Junmaishu Hikarinomichi
Hanamaki City, Iwate Prefecture
A junmai-shu with a bite that really brings out the flavor of our rice. Whether served hot or cold, this sake has a bold quality which pairs excellently with Japanese, Western, and Chinese cuisines.
Specific designation (sake type) Junmai-shu
Principle rice Hitomebore
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15.5%
Oshu no Ryu Tokubetsu Junmai
Oshu no Ryu Tokubetsu Junmai
Oshu City, Iwate Prefecture
Like a dragon rising towards a new moon sparkling in the skies of the Golden Capital Oshu. As a sake which uses Iwate Prefecture–grown Kame-no-o rice, it is simply delicious, with a velvety mouthfeel. Winner of a Bronze Medal at the 2017 International Wine Challenge.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Kame-no-o
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Kanzan Tokubetsu Junmaishu
Kanzan Tokubetsu Junmaishu
Ichinoseki City, Iwate Prefecture
This sake, Kanzan, takes its name from the holy mountain upon which sits Chuson-ji Temple. Combining a dry acidity with savory umami, this is one sake you'll never tire of. Made using only two ingredients: rice and koji mai.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Gin-otome
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Hyakuban Junmaiginjo Daidai Label
Hyakuban Junmaiginjo Daidai Label
Ichinoseki City, Iwate Prefecture
A gentle mouthfeel and sweetness lead to a refreshing finish.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gin-ginga
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Tokubetsu Junmaishu Iwate no Jizake
Tokubetsu Junmaishu Iwate no Jizake
Ofunato City, Iwate Prefecture
Brewed wholeheartedly, with nothing but rice and koji mai. This special junmai-shu is medium dry, with umami and an idiosyncratic, full-bodied character.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Japan-grown rice
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15.5%
Hamachidori Junmaidaiginjo Ginginga
Hamachidori Junmaidaiginjo Ginginga
Kamaishi City, Iwate Prefecture
Made with IwatePrefecture's signature shuzo kotekimai rice Gin-ginga, cultivated locally by the Otsuchi Shuzo Kotekimai Rice Study Group. A sake where a light, fruity fragrance harmonizes with a mild sweetness and acidity. A slightly sweet tanrei-style sake.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Gin-ginga
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16%
Senryo Otokoyama Junmaishu
Senryo Otokoyama Junmaishu
Miyako City, Iwate Prefecture
This sake has a flavor which reveals the true savory nature of our rice. Ten years on from the devastation of the 2011 earthquake and tsunami, this sake’s label was designed by local young adults with the theme of facing that milestone with a feeling of hope. The words “Minato ni asahi, minamo no hikari” [lit. “As the sun rises over the bay, a light upon the water surface"] are directed towards us all, inscribed with a feeling of gratitude for the outpouring of support we received from throughout the country.
Specific designation (sake type) Junmai-shu
Principle rice Japan-grown rice
Seimai-buai (degree of rice polishing) 60%
Alcohol content 16.5%
Ryusen Yaezakura Yui-no-ka
Ryusen Yaezakura Yui-no-ka
Shimohei District, Iwate Prefecture
"Yui-no-ka" is named after the premium sake rice that produced in Iwate after 10 years' research and development. Now the rice is harvested only in the center of Iwate under strict control. The rice contains low kalium which helps good Koji for Daiginjo, and the mineral rich brewing water makes it possible to brew qualified sake with silky texture and elegant aroma. It tastes best when served chilled.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Yuinoka
Seimai-buai (degree of rice polishing) 40%
Alcohol content 16%
Junmaishu Fukurai
Junmaishu Fukurai
Kuji City, Iwate Prefecture
Named drinkers, sellers,and builders so that good fortune would come. Pure rice sake made by polishing 60% of the original rice ginotome from Iwate prefecture. The taste and rich flavor of rice are alive. Pure rice sake ade by polishing 60% of the original rice ginotome from Iwate prefecture. The taste and rich flavor of rice are alive.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Gin-otome
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15.3%
Nanbu Bijin Tokubetsu-Junmaishu
Nanbu Bijin Tokubetsu-Junmaishu
Ninohe City, Iwate Prefecture
A sake made using Iwate Prefecture’s Gin-otome shuzo kotekimai rice, harvested locally in Ninohe, Iwate. This a perfect mealtime sake, made to be enjoyed at a wide range of temperatures, from chilled to warm. Winner of a Champion Sake Trophy at the 2017 International Wine Challenge.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Gin-otome
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Chokarakuchi Junmai-shu Hoyo
Chokarakuchi Junmai-shu Hoyo
Tomiya City, Miyagi Prefecture
An invigorating flavor with a crisp finish. A high-quality extra-dry junmai-shu that goes down smooth.
Specific designation (sake type) Junmai-shu
Principle rice Japan-grown rice
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Yuki no Matsushima Tokubetsu Junmaishu
Yuki no Matsushima Tokubetsu Junmaishu
Kurokawa District, Miyagi Prefecture
This tokubetsu-junmai-shu is made with high-quality, meticulously-selected rice grown in Miyagi Prefecture, highly polished to a white sheen and then carefully brewed at low temperature over a long period of time as in the ginjo style. With its gentle aroma and voluptuous flavor, characteristically strong junmai umami, and a finish which leaves behind an artful trailing note, you'll want to come back to this sake again and again. Recommended served warm.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Miyagi-grown rice
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15.5%
Junmai Ginjo Urakasumi No. 12
Junmai Ginjo Urakasumi No. 12
Shiogama City, Miyagi Prefecture
We use kyokai-kobo No. 12, a kobo [yeast] first isolated from an Urakasumi ginjo mash around 1965 and registered with the Brewing Society of Japan. A junmai-ginjo-shu that boasts a refreshing aroma with good acidity and a pleasant finish.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Kura-no-hana
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15.0–15.9%
Abekan Junmaiginjo Kuranohana
Abekan Junmaiginjo Kuranohana
Shiogama City, Miyagi Prefecture
Ever since our founding, we've aimed to produce sake that pairs with the bounty of the sea caught off our local shores. Our Junmaiginjo Kuranohana is a sake with a refreshing mouthfeel, made using Miyagi Prefecture–grown rice.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Kura-no-hana
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Ichinokura Tokubetsu Junmai-shu Karakuchi (Dry)
Ichinokura Tokubetsu Junmai-shu Karakuchi (Dry)
Osaki City, Miyagi Prefecture
A deep flavor born of the harmonizing of the rice-based umami and the mellowness of proper maturation. Appropriate for drinking at temperatures from chilled to warmed, this is our flagship Ichinokura junmai-shu—a sake you'll never tire of. This sake pairs well with Japanese-style appetizers, and its soft and clean taste accentuates the aftertaste.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Sasanishiki, Kura-no-hana
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Manatsuru Junmaiginjo
Manatsuru Junmaiginjo
Kami District, Miyagi Prefecture
We polish Miyagi-grown Miyamanishiki rice (a certified Miyagi no Kankyo ni Yasashii environmentally friendly product) down to a 50% seimai-buai in order to make this junmai-ginjo-shu, brewed with the best of collective expertise and technique of our kurabito [skilled brewery workers]. Distinguished by its gentle aroma and rich flavor.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15.5%
Koganesawa Junmai-Ginjo
Koganesawa Junmai-Ginjo
Toda District, Miyagi Prefecture
A junmai-ginjo-shu made using Miyamanishiki rice from Miyagi Prefecture. An elegant aroma, with a soft sweetness and gentle acidity that spreads across the palate. Enjoy its refreshing flavor chilled or at room temperature alongside a meal.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15-16%
Miyakanbai Junmaidaiginjo
Miyakanbai Junmaidaiginjo
Osaki City, Miyagi Prefecture
The taste is thick and mellow with good flavor of rice. Finishes clean and smooth.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 45%
Alcohol content 15%
Tenjo-Mugen Junmai-Daiginjo
Tenjo-Mugen Junmai-Daiginjo
Kami District, Miyagi Prefecture
A junmai-daiginjo-shu where full-bodied flavor and umami harmonize. Its elegant aroma spreads across the palate; its finish gradually fades away like a pleasant memory.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 40%
Alcohol content 15%
Kurikomayama Tokubetsujunmaishu
Kurikomayama Tokubetsujunmaishu
Kurihara City, Miyagi Prefecture
A well-balanced sake which boasts a refined acidity and broad palate alongside an invigoratingly refreshing aroma. This is a sake best enjoyed with a delicious meal; please try drinking it alongside your favorite cuisine.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Sasanishiki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Wataya Tokubetsu-Junmaishu Miyamamishiki
Wataya Tokubetsu-Junmaishu Miyamamishiki
Kurihara City, Miyagi Prefecture
A tokubetsu-junmai-shu made with 100% Nagano Prefecture–grown Miyamanishiki rice. This sake has a gentle fragrance, a good balance of acidity and umami, and a flavorful finish. Paring well with everything from Western to Japanese and Chinese cuisines, this is an almighty food-friendly sake.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Haginotsuru Junmai-ginjo
Haginotsuru Junmai-ginjo
Kurihara City, Miyagi Prefecture
A masterclass in the joys of sake. Made from high-quality polished Miyamanishiki rice and brewed in a freezing environment using the techniques of the Nanbu-ryu school and the passion of our kurabito [skilled brewery workers]. It posseses a refreshing, elegant aroma and smooth flavor.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Sawanoizumi Tokubetsu Junmmai-shu
Sawanoizumi Tokubetsu Junmmai-shu
Tomiya City, Miyagi Prefecture
Made with carefully selected rice grown in Miyagi Prefecture, this is a balanced sake with an enjoyably deep flavor.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Kura-no-hana
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15.2%
Mizutoriki Tokubetsujunmai-shu Natsusake
Mizutoriki Tokubetsujunmai-shu Natsusake
Kesennuma City, Miyagi Prefecture
A tokubetsu-junmai-shu made with 100% Miyagi Prefecture–grown Kura-no-hana rice. This sake has a sweet scent and a clear, refreshing flavor ideal for summer.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Kura-no-hana
Seimai-buai (degree of rice polishing) 55%
Alcohol content 16%
Sotenden Tokubetsu Junmai-shu
Sotenden Tokubetsu Junmai-shu
Kesennuma City, Miyagi Prefecture
A tokubetsu-junmai-shu carefully brewed at low temperatures to bring out the special characteristics of its carefully selected shuzo kotekimai rice. With a faint aroma of fresh citrus, it boasts a velvety mouthfeel, a gentle flavor, and a refreshing finish. A masterful sake that will never leave you bored.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Kura-no-hana (Miyagi-grown)
Seimai-buai (degree of rice polishing) 55%
Alcohol content 16%
Hitakami
Hitakami
Ishinomaki City, Miyagi Prefecture
A sake where neither aroma nor flavor are overwhelming, possessing a well-rounded umami and finish. Chilled, served at room temperature, or warmed, you can enjoy a unique flavor experience at each temperature. Best enjoyed paired with seafood or sushi. Just like our brewery slogan says: "For fish, there's nothing like Hitakami!"
Specific designation (sake type) Junmai-shu
Principle rice Hitomebore (Miyagi-grown)
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15.5%
Shunyo Suminoe Tokubetsujunmaishu
Shunyo Suminoe Tokubetsujunmaishu
Ishinomaki City, Miyagi Prefecture
A junmai-shu with a gentle fragrance and a sophisticated rice umami that harmonizes with the delicious finish. Please enjoy it at a wide range of temperatures.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Japan-grown rice
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Kenkonichi Tokubetsu Junmai Heaven & Earth
Kenkonichi Tokubetsu Junmai Heaven & Earth
Shibata District, Miyagi Prefecture
"Always be taking that new step forward." With this idea in mind, our toji brew master and young kuramoto [brewery owner] set out to make this special tokubetsu-junmai-shu from scratch. Sasanishiki, a locally-eaten variety of table rice, gives this sake an elegant aroma and refined sweetness alongside a delicate dash of acidity. This sake can even be enjoyed on the rocks, with a squeezed lime, or in any number of unique arrangements.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Sasanishiki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 16%
Tokubetsu-junmai Zao
Tokubetsu-junmai Zao
Shiroishi City, Miyagi Prefecture
The flagship tokubetsu-junmai-shu of the Zao Brewery, based on the concept "The more you drink, the better it gets." Using Miyamanishiki rice to produce an invigorating aroma and just-right rice-based umami, with a finish that seeps pleasurably into your palate, this is a sake that will have you draining your cup in no time.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%

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Junmai Daiginjo Kuratsuki-kobojikomi Migaki 35
Junmai Daiginjo Kuratsuki-kobojikomi Migaki 35
Akita City, Akita Prefecture
In the deified kamidana in the preparation room of Goshonogura, there lives a kobo [yeast]. By splitting that kobo and cultivating it, it has become our brewery original. The rice used for this sake is Akita-sakekomachi, a rice developed specifically for brewing ginjo-shu. By taking advantage of the characteristics that make Akita-sakekomachi easy to mill, we polish it down to a 35% seimai-buai. Brewed by toji brew master Hitoshi Kato, recipient of consecutive Gold Awards at the National New Sake Awards.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Akita-sakekomachi
Seimai-buai (degree of rice polishing) 35%
Alcohol content 15.5%
Taiheizan Junmaiginjo Chogetsu
Taiheizan Junmaiginjo Chogetsu
Katagami City, Akita Prefecture
A junmai-ginjo-shu created using Akita-sakekomachi rice grown right in Akita Prefecture. A faint wafting aroma like that of fruit, revealing a sake with a characteristic invigorating mouthfeel and an acidic core. Winner of a number of accolades at international competitions, such as the International Wine Challenge.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Akita-sakekomachi
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Chitosezakari Junmaiginjo: Kinuiro Akitasakekomachi × Akitayukiguni Kobo
Chitosezakari Junmaiginjo: Kinuiro Akitasakekomachi × Akitayukiguni Kobo
Kazuno City, Akita Prefecture
Every ingredient in this sake comes from Akita Prefecture, from the Akita-sakekomachi rice to the Akita Snow Country Yeast. With its lastingly showy, floral ginjoko aroma, this is an easy-drinking sake with mellow flavor.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Akita-sakekomachi
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15.6%
Junmai Da Byon
Junmai Da Byon
Noshiro City, Akita Prefecture
A junmai-shu using Akita-grown Hanafubuki rice polished down to 70%. Completed with a fruity flavor, this sake really lets you experience the delicious taste of the rice. When enjoyed cold, it has an aroma like that of melon; a gentle heating brings out the aroma and flavors characteristic of Japanese sake. A junmai-shu which can reveal a variety of flavor experiences based on temperature.
Specific designation (sake type) Junmai-shu
Principle rice Hanafubuki
Seimai-buai (degree of rice polishing) 70%
Alcohol content 15.5%
Akita Bijin Ginjo
Akita Bijin Ginjo
Yurihonjo City, Akita Prefecture
A refreshingly dry sake with a mellow aroma and beautiful color.
Specific designation (sake type) Ginjo-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15.5%
Yuki no Bosha Junmai Ginjo
Yuki no Bosha Junmai Ginjo
Yurihonjo City, Akita Prefecture
We brew our sake using rice fastidiously cultivated under personal contract, water from a natural spring on the grounds of our brewery, and sake kobo [yeast] we cultivate ourselves. Our unfiltered genshu sake, brewed in a completely organic enviroment, has a refined sweet aroma and the savory flavor of rice, combining a refreshing mouthfeel with a slight acidity.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Akita-sakekomachi
Seimai-buai (degree of rice polishing) 55%
Alcohol content 16%
Junmai Daiginjo Chokaisan
Junmai Daiginjo Chokaisan
Yurihonjo City, Akita Prefecture
We carry out our sake brewing based on the motto "We aim to create the best possible sake in the land." Among other things, this sake, known for its easy pairing and gentle flavor, makes use of locally sourced Miyamanishiki rice and water from the abundant subterranean streams of Mount Chokai. Additionally, we use Nadeshiko-no-Hana Kobo [a yeast], producing a flowery aroma evocative of pears and green apples.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Hiraizumi Yamahai Junmai Sake
Hiraizumi Yamahai Junmai Sake
Nikaho City, Akita Prefecture
With its lactic-acid aroma typical of yamahai-moto sakes, coupled with a prominent acidity found amidst a well-rounded palate, this is the flagship sake of Hiraizumi Honpo.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Akita-sakekomachi, Miyamanishiki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Tokusen Dewanofuji Tokubetsu-Honjozo
Tokusen Dewanofuji Tokubetsu-Honjozo
Yurihonjo City, Akita Prefecture
The pride of our brewery, this is our special alcohol-added sake. With a seimai-buai degree of rice polishing nearing that of a daiginjo-shu, by adding a moderate amount of pure alcohol, this is a sake with a refreshing, easy-drinking flavor. Its delicious flavor can be enjoyed chilled, at room temperature, or served warm. You'd be hard pressed to find a better sake for this price.
Specific designation (sake type) Tokubetsu-honjozo-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 16%
Akita Inu Label Junmaiginjo Genshu F1501
Akita Inu Label Junmaiginjo Genshu F1501
Daisen City, Akita Prefecture
A junmai-ginjo-shu brewed using Akita-Ryu Hana Kobo AK-1 [a yeast], with a refreshing ginjoko aroma and full-bodied rice-based umami. Its semi-dry character pairs extraordinarily well with cuisine.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Ginsan
Seimai-buai (degree of rice polishing) 60%
Alcohol content 16%
Hideyoshi Junmai-Ginjo Shosei
Hideyoshi Junmai-Ginjo Shosei
Daisen City, Akita Prefecture
As rice-derived aroma of this ginjo-shu flows through the nose, an elegant umami spreads throughout the mouth alongside a gentle mouthfeel. After this sake goes down smoothly and refreshingly, please enjoy the faint, lingering notes of the delicious finish.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Akita-sakekomachi
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Azakura Tokubetsu-Junmai Nakadori Genteihin
Azakura Tokubetsu-Junmai Nakadori Genteihin
Yokote City, Akita Prefecture
We exclusively use the nakadori middle yield, the stable, the high-quality portion of a fermentation batch used in the very best sakes. Using this precious nakadori, we’ve created a special junmai-shu. With its refreshing mouthfeel and fresh, invigorating aroma, this sake exposes the juicy umami of its rice and goes down with a nice finish.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Akita-sakekomachi
Seimai-buai (degree of rice polishing) 60%
Alcohol content 17%
Junmaishu Tabito Gennoyakumaishikomi
Junmaishu Tabito Gennoyakumaishikomi
Yokote City, Akita Prefecture
A junmai-shu brewed using rice grown locally in Akita Prefecture. Matured over the course of three years, this sake has a well-rounded flavor perfect for any meal. Served warm, the sake takes on an even deeper flavor; the flavor remains strong, even once the heat has dissipated, leading to a great flavor at every stage.
Specific designation (sake type) Junmai-shu
Principle rice Undisclosed
Seimai-buai (degree of rice polishing) 70%
Alcohol content 15%
Amanoto Junmaiginjo
Amanoto Junmaiginjo
Yokote City, Akita Prefecture
A junmai-ginjo-shu made exclusively with Miyamanishiki rice and water which gushes out from a natural spring on the grounds of our brewery. Created to have a gentle yet voluptuous flavor.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16.4%
Junmai Daiginjo Mansakunohana
Junmai Daiginjo Mansakunohana
Yokote City, Akita Prefecture
A sake with a well-rounded fragrance and refreshing flavor. A junmai-daiginjo-shu that embodies the balance all sakes wish to achieve, this medium-dry sake promises a subdued sweetness and a relaxing experience for all sake lovers.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Yamadanishiki, Gin-no-sei
Seimai-buai (degree of rice polishing) 45%
Alcohol content 15%
Muroka Jungin
Muroka Jungin
Yuzawa City, Akita Prefecture
An unfiltered junmai-ginjo-shu with a gentle flavor and vivacious aroma, brewed with a balance of the scent and flavor produced by two different kobo [yeast] strains. A refreshing, ephemeral experience that pairs well with cuisine; recommended for mealtime drinking.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Akita-sakekomachi
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16%
Kaoriranman Junmai-Ginjo
Kaoriranman Junmai-Ginjo
Yuzawa City, Akita Prefecture
Made exclusively with fastidiously selected Akita-sakekomachi shuzo kotekimai rice sourced locally from farms in Akita Prefecture. The kobo [yeast] too, is the Akita-developed Komachi Kobo Special. A junmai-ginjo-shu where both an elegant, fruity aroma and the characteristic umami of Japanese sake spread with each sip. For an even more delicious experience, try drinking it out of a wine glass.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Akita-sakekomachi
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15.6%
Fukukomachi Junmai-Ginjo
Fukukomachi Junmai-Ginjo
Yuzawa City, Akita Prefecture
With its fine balance of aroma and smooth, fruity flavor, this is a junmai-ginjo-shu that can be enjoyed at a range of temperatures, be it chilled for mealtime or lightly warmed. Winner of a Platinum Award at the 2018 Kura Master competition held in Paris. *Comes in a purpose-made carton box.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Akita-grown shuzo kotekimai rice
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15.5%
Ittekisenryo Junmai-Daiginjo
Ittekisenryo Junmai-Daiginjo
Yuzawa City, Akita Prefecture
The base rice is 100% Akita-sakekomachi grown in Akita Prefecture, its grains polished to a 50% seimai-buai. The water used for brewing and dilution are both Akita Tennensui natural spring water, making this a true Akita junmai-daiginjo-shu in a number of ways. This sake is recognizable for its elegant, well-rounded aroma and its expansive, refined umami flavor.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Akita-sakekomachi
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Fukuhachi Junmai-Daiginjo
Fukuhachi Junmai-Daiginjo
Yamamoto District, Akita Prefecture
A sake brewed at the foot of the mountainous Shirakami Sanchi World Heritage Site. The rice is Akita-sakekomachi, cultivated in the spring water of Shirakami, then matured inside wooden barrels made from Akita cedar. The famed waters of Shirakami, which take long years to emerge from the ground, are famed as the softest of waters with the most gentle flavor in all of Japan. A “Made in Shirakami” junmai-daiginjo-shu brewed to exacting standards.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Akita-sakekomachi
Seimai-buai (degree of rice polishing) 29.8%
Alcohol content 15%
Shuho Junmai-ginjo Dewanosato
Shuho Junmai-ginjo Dewanosato
Yamagata City, Yamagata Prefecture
A junmai-shu brewed using the Yamagata-developed shuzo kotekimai rice Dewa-no-sato, polished down to a 55% seimai-buai. A sake with a faintly sweet, transparent-seeming flavor.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Dewa-no-sato
Seimai-buai (degree of rice polishing) 55%
Alcohol content 17%
Dewazakura Junmai-Daiginjo Ichiro
Dewazakura Junmai-Daiginjo Ichiro
Tendo City, Yamagata Prefecture
Our Ichiro sake has a sparkling reputation overseas, where it's received such accolades as being named a Champion Sake, the highest award in the sake divison of the International Wine Challenge held every year in London. This sake has a fruity aroma and goes down smooth; recommended even for newcomers to the world of sake.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 45%
Alcohol content 15%
Junmai Ginjo Genshu Toraya
Junmai Ginjo Genshu Toraya
Sagae City, Yamagata Prefecture
A sake with a relaxed ginjoka, aroma full-bodied mouthfeel, and gentle flavor. While it's of course fantastic served chilled, the flavor of this sake will open up on your palate even more when served at room temperature or mildly warmed.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Dewa-sansan
Seimai-buai (degree of rice polishing) 55%
Alcohol content 17%
Dewanosato Sanjurokuninshu
Dewanosato Sanjurokuninshu
Sakata City, Yamagata Prefecture
A sake brewed using the Yamagata-developed shuzo kotekimai rice Dewa-no-sato. This is a rice that flies in the face of the usual common sense regarding sake ingredients. With a seimai-buai of 65%, this sake possesses a startlingly refreshing aroma. Enjoy the flavor of this more-than-first-class junmai-shu.
Specific designation (sake type) Junmai-shu
Principle rice Dewa-no-sato
Seimai-buai (degree of rice polishing) 65%
Alcohol content 15%
Sawamasamune Junmai-Ginjo Dewanosato
Sawamasamune Junmai-Ginjo Dewanosato
Sagae City, Yamagata Prefecture
A junmai-ginjo-shu made using 100% Yamagata Prefecture–grown Dewa-no-sato shuzo kotekimai rice. Brewed in the ginjo fashion, we hope that everyone can enjoy the gentle flavor of the rice infused in this sake. This is a certified Yamagata Selection sake.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Dewa-no-sato
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Yukimegami Junmai-Daiginjo Aratama
Yukimegami Junmai-Daiginjo Aratama
Nishi-Murayama District, Yamagata Prefecture
Yukimegami is an original Yamagata sake rice perfect for the brewing of (junmai) daiginjo-shu. This sake brings out the special characteristics of Yukimegami rice. It has a clean, invigorating sweetness and a gorgeous, refined aroma. Known for its tasteful balance of scent and flavor.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Yukimegami
Seimai-buai (degree of rice polishing) 40%
Alcohol content 15%
Junmai-ginjo Asahikawa Kamenoo
Junmai-ginjo Asahikawa Kamenoo
Nishi-Murayama District, Yamagata Prefecture
An unfiltered junmai-ginjo-genshu sake made with Yamagata Prefecture–grown rice Kame-no-o rice polished down to a 50% seimai-buai.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Kame-no-o
Seimai-buai (degree of rice polishing) 50%
Alcohol content 17%
Ginreigassan Junmai Ginjo Gassan-no-Yuki
Ginreigassan Junmai Ginjo Gassan-no-Yuki
Sagae City, Yamagata Prefecture
A junmai-ginjo-shu brewed by our kurabito [skilled brewery workers], who were brought up in the agricultural culture of the rice-producing areas of Yamagata in the fabled Michinoku region of northern Japan. We cultivate our own Dewa-sansan shuzo kotekimai rice and polish it to a 50% seimai-buai in-house, blending it with the waters of the subterranean streams of Mount Gassan, one of the 100 Famous Waters of Japan. Please enjoy this sake’s mellow flavor and refined aroma.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Dewa-sansan
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Rokkasen Godanshikomi Junmai
Rokkasen Godanshikomi Junmai
Higashine City, Yamagata Prefecture
A junmai-shu inspired by the sake of the Edo period. To create this sake, we brewed a junmai-shu according to methods taken from historical records, but with a modern twist. With the rich flavor of rice and the refreshing, almost-transparent quality of its umami, this is an excellent mealtime sake that can be enjoyed at any temperature, and whose deliciousness is well acknowledged.
Specific designation (sake type) Junmai-shu
Principle rice Dewakirari
Seimai-buai (degree of rice polishing) 70%
Alcohol content 15%
Hatsumago Dewanosato Junmai-shu
Hatsumago Dewanosato Junmai-shu
Sakata City, Yamagata Prefecture
Uses 100% Yamagata Dewa-no-sato sake rice. This sake has a pleasant mouthfeel whose comfortably acidic quality leads to a gentle umami. Noteable for its ability to be paired with a wide range of cuisines and for its clean finish. We won a Gold Medal and the Yamagata Trophy for junmai-shu at the 2018 International Wine Competition.
Specific designation (sake type) Junmai-shu
Principle rice Dewa-no-sato
Seimai-buai (degree of rice polishing) 55%
Alcohol content 16%
Kiyoizumigawa Junmai Ginjo Bimichusui
Kiyoizumigawa Junmai Ginjo Bimichusui
Sakata City, Yamagata Prefecture
A junmai-ginjo-shu made with Yamagata Prefecture–grown Dewakirari rice polished down to a 55% seimai-buai. Enjoy its pear-like aroma and classic dry-sake finish. This sake pairs well with sashimi, grilled fish, roast beef and other such meat dishes, making it an ideal mealtime sake. Best served chilled.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Dewakirari
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Tohoku-Izumi Junmaiginjo Dewasansan
Tohoku-Izumi Junmaiginjo Dewasansan
Akumi District, Yamagata Prefecture
A junmai-ginjo-shu brewed using Yamagata Prefecture–grown Dewa-sansan shuzo kotekimai rice. With its reserved aroma, this is a perfect sake for mealtime.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Dewa-sansan
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16.5%
Yamatozakura Dewasansan Junmai Ginjo
Yamatozakura Dewasansan Junmai Ginjo
Higashitagawa District, Yamagata Prefecture
A gentle junmai-ginjo-shu brewed with Yamagata Dewa-sansan sake rice, kobo [yeast], and water. Certified with the GI Yamagata geographical indication.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Dewa-sansan
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15.6%
Tokubetsu Junmai Watarai Dewanosato
Tokubetsu Junmai Watarai Dewanosato
Tsuruoka City, Yamagata Prefecture
A tokubetsu-junmai-shu made with Yamagata Prefecture–grown Dewa-no-sato shuzo kotekimai rice polished down to 60%. Thanks to the low-protein Dewa-no-sato rice and refreshing, fragrant kobo [yeast], this sake has a fruity, white wine quality. A certified Yamagata Selection product.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice rice, koji mai rice
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15.6%
Oguni Sakuragawa Ogunimai Dewanosato Junmai-Ginjo
Oguni Sakuragawa Ogunimai Dewanosato Junmai-Ginjo
Nishiokitama District, Yamagata Prefecture
Made with Dewa-no-sato rice, a cultivar of sake rice developed in Yamagata Prefecture. Grown locally in Oguni by a young farmer who goes by the name of Inoue. A junmai-ginjo-shu made by kurabito [skilled brewery workers] who grew up in the area, brewed with local sake rice, water, and air. Goes down smooth and gentle—a brew recommended especially for those new to sake.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Dewa-no-sato
Seimai-buai (degree of rice polishing) 50%
Alcohol content 14%
Junmaiginjo Ko-bai
Junmaiginjo Ko-bai
Yonezawa City, Yamagata Prefecture
A local sake from “Uesugi Castle Town” Yonezawa. The rice, kobo [yeast], and rice koji are all sourced from within Yamagata Prefecture, making this a true Yamagata sake. We brew it during the snowy Yonezawa winters according to the kan-jikomi method. With a gentle rice umami, fruity aroma, and dry finish, this is a well-balanced junmai-ginjo-shu.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Dewa-sansan
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Faucon Junmai-Daiginjo Yukimegami 38 Nama-Chozo
Faucon Junmai-Daiginjo Yukimegami 38 Nama-Chozo
Yonezawa City, Yamagata Prefecture
A nama-chozo [pasturized only once, during the bottling stage] junmai-daiginjo-shu made using Yamagata's international pride, the shuzo kotekimai rice Yukimegami, polished down to a mere 38%. Has a balanced, showy aroma combining the fruity scent of rosewood, lilacs, and that of herbs like chervil. With elegant sweetnes and acidity that spread out pleasantly across the palate and a memorably biting finish, this an impressive representative of the sake of Hamada Brewery.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Yukimegami
Seimai-buai (degree of rice polishing) 38%
Alcohol content 15%
Junmai Ginjo DEWA33 Sugiisami
Junmai Ginjo DEWA33 Sugiisami
Yuza Town, Yamagata Prefecture
A junmai-ginjo-shu which has met the quality standards for Yamagata Prefecture’s DEWA33 certification. Characterized by a buoyant mouthfeel and fruity aroma, followed by a refreshing finish.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Dewa-sansan
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Tokubetsu Junmaishu Gintaruhei
Tokubetsu Junmaishu Gintaruhei
Higashiokitama District, Yamagata Prefecture
With a satisfying mouthfeel and a flavor that strikes a balance between acid and amino acid, this is a sake with the powerful umami of Sasanishiki rice. As matured inside Koutsukidaru(barrels) of Yoshino cedar , this sake boasts a light yellow appearance. Does not make use of charcoal-filtration. Made entirely with specially-harvested rice cultivated in-house.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Sasanishiki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15.3%
Yonetsuru (Grateful Cranes) Ultra Dry Junmai
Yonetsuru (Grateful Cranes) Ultra Dry Junmai
Higashiokitama District, Yamagata Prefecture
The pride of Yonetsuru Brewery, this dry junmai-shu meets the three requirements of the Japanese sake enthusiast: be a junmai-shu, be dry, and be sold at a reasonable price. In Takahata Town, home not only to Yonetsuru Brewery but also a Yonezawa beef producing area, this sake is often stocked by yakiniku restaurants. It pairs excellently with meat. This product is certified with the GI Yamagata sake geographical idication.
Specific designation (sake type) Junmai-shu
Principle rice rice, koji mai rice
Seimai-buai (degree of rice polishing) 65%
Alcohol content 15%
Benten Tsuyahime Tokubetsu Junmaishu
Benten Tsuyahime Tokubetsu Junmaishu
Higashiokitama District, Yamagata Prefecture
Using the delicious Tsuyahime rice, pride of Yamagata Prefecture, this sake is brewed to have a refreshingly sharp flavor. It has a great affinity for cuisine—perfect for pairing with a meal. Good when served properly chilled, and delicious when lightly warmed to around body temperature.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Tsuyahime
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Junmaiginjo Yamanokatachi
Junmaiginjo Yamanokatachi
Nanyo City, Yamagata Prefecture
A DEWA33-certified sake, made entirely from Yamagata-sourced ingredients—from the Dewa-sansan sake rice, to the koji mold and kobo [yeast]. A junmai-daiginjo-shu with a dry, refreshing flavor and an aroma like that of muscat. It's our desire that this sake come to represent Yamagata Prefecture—that's why we named it as "Yamanokatachi".
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Dewa-sansan
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Ohyama Tokubetsu Junmaishu Tomizu
Ohyama Tokubetsu Junmaishu Tomizu
Tsuruoka City, Yanamagata Prefecture
A sake brewed with the same Tomizu Preparation ratio of rice and water as was used during the Edo period. This high-concentration method that is about 20-30% more than usual proportion of rice is used, brings about a juicy umami and acidity with a full body alongside a light finish. The smooth flavor will stay with you long after the bottle is finished.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Haenuki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Junmai Ginjo Hanauyo
Junmai Ginjo Hanauyo
Mogami District, Yamagata Prefecture
Brewed using Yamagata Prefecture’s Dewa-sansan shuzo kotekimai rice. Known for its gentle flavor and high-quality finish, this is a great sake to pair with food.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Dewa-sansan
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15.3%
Uyo Ikkon Junmaidaiginjo Sakenohana
Uyo Ikkon Junmaidaiginjo Sakenohana
Higashiokitama District, Yamagata Prefecture
In the Taisho period, famed Yamagata Prefecture agriculturalist Kichirobe Kudo developed three sake rice cultivars, represented by the Sakenohana brand. For our junmai-daiginjo-genshu, we take that rice and polish it down to 45%, then ferment it at a low temperature.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Sakenohana
Seimai-buai (degree of rice polishing) 45%
Alcohol content 16%
Wagauji Junmaidaiginjo Kumonoue
Wagauji Junmaidaiginjo Kumonoue
Tsuruoka City, Yamagata Prefecture
The most “high-spec” sake in our Wagauji line. Possesses the gentle sweetness and crisp acidity characteristic of junmai-daiginjo sakes. Enjoy its ginjoka aroma reminiscent of southern lands, with notes of mango and papaya.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Dewa-sansan
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Daishichi Minowamon
Daishichi Minowamon
Nihonmatsu City, Fukushima Prefecture
We thoroughly remove the sources of off flavors using our super-flat rice polishing technique. A refreshing mouthfeel leads to an umami flavor, resulting in a finely detailed masterpiece of a sake with a natural aromatic heft and a gentle, full-bodied texture. Three-time consecutive winner of the Platimum Award at the Great Jizake Show hosted by the Sake Service Institute.
Specific designation (sake type) Ki-moto junmai-daiginjo-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 超扁平精米50%
Alcohol content 15%
Daitengu Tokubetsu-junmai
Daitengu Tokubetsu-junmai
Motomiya City, Fukushima Prefecture
Our Daitengu Tokubetsu-junmai sake is handmade in small batches, prepared with water and sake rice from a beautiful small town in the heartland of Fukushima Prefecture, an area of mountains and rivers. With the umami of rice and a slightly creamy feel, this sake pairs well with meat, red-fleshed fish, and cheese. Please serve slightly chilled, at room temperature, or gently heated.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Yumenokaori
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Green Ninki Organic Junmai Ginjo
Green Ninki Organic Junmai Ginjo
Nihonmatsu City, Fukushima Prefecture
We polish down certified Organic JAS rice to a 60% seimai-buai to make this kioke jikomi [brewed in a wooden barrel] junmai-ginjo-shu, a sake certified organic in Japan, in the EU, and by the Canada Organic Regime (equivalent to the US-Taiwan National Organic Program). Refreshing and not too rich, with a delicate balance of sweetness and dryness, this is a mealtime sake that cares about maintaining a moderate flavor.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Koshihikari
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Junmai-Ginjo Fujiya Hikojuro
Junmai-Ginjo Fujiya Hikojuro
Koriyama City, Fukushima Prefecture
An exemplary sake with an elegant aroma that brings to mind melons, pears, and apples, with a refined umami you'll never tire of. Please enjoy its pleasant finish to your heart’s content.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Yukikomachi Junmai-Ginjo 55
Yukikomachi Junmai-Ginjo 55
Koriyama City, Fukushima Prefecture
This junmai-ginjo-shu, with its full-bodied flavor and delicious finish, is brewed using Fukushima Prefecture–grown rice and the moderately hard water which flows down from the Abukuma Mountains.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 16%
Sasanokawa Junmaishu
Sasanokawa Junmaishu
Koriyama City, Fukushima Prefecture
This junmai-shu is made with Miyamanishiki rice polished down to a 60% seimai-buai and brewed with meticulous care. A sake where you can enjoy a smooth and deep flavor in the midst of a pleasant aroma. This sake has a good affinity for cuisine, and is delicious served at temperatures ranging from well-chilled to tepidly warm. We especially recommend enjoying it tepidly warm.
Specific designation (sake type) Junmai-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Niida Shizenshu Kanatsurae
Niida Shizenshu Kanatsurae
Koriyama City, Fukushima Prefecture
A junmai-shu brewed using 100% natural rice, made by the traditional ki-moto method and with our brewery's additive-free kobo [yeast]. We draw out the highest possible level of umami and sweetness from our rice by using a four-level ladling technique passed down through our brewery.
Specific designation (sake type) Junmai-shu
Principle rice Toyonishiki
Seimai-buai (degree of rice polishing) 80%
Alcohol content 14%
Senkoma Tokubetsu Junmai Tezukuri Kikujin
Senkoma Tokubetsu Junmai Tezukuri Kikujin
Shirakawa City, Fukushima Prefecture
Brewed with care in the same manner as it has been since long ago. A voluptuous flavor and gentle aroma are the charms of this junmai-shu. A rich and strong umami spreads across the palate, with a lingering scent of rice. The label is a specially commissioned design by female shodo calligrapher Shoko Kanazawa, with kanji boldly written in traditional Japanese colors. This is a sake we’ve brewed with a wish to touch your heart.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Ginpu
Seimai-buai (degree of rice polishing) 60%
Alcohol content 16%
Kissui Hidariuma
Kissui Hidariuma
Shirakawa City, Fukushima Prefecture
The label of our Kissui Hidariuma sake depicts the hidari-uma, the Hyakufukubanrai Horse of Good Fortune. Brewed with Fukushima Prefecture–grown Yumenokaori rice and Fukushima Prefecture–original kobo [yeast], it’s a junmai-ginjo-shu overflowing with freshness. A sake with a slight fizz that gently fills your mouth with a solid sweetness and umami.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Yumenokaori
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16%
Junmai Daiginjo Naraman
Junmai Daiginjo Naraman
Kitakata City, Fukushima Prefecture
A subdued fragrance and a flavor which draws out the umami of rice. This allows you to warm the sake without disrupting its balanced deliciousness. With its delicious finish, you'll find yourself wanting to enjoy more and more, and soon enough you'll realize how many cups you've gone through. This is a junmai-daginjo-shu you can enjoy warm.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 48%
Alcohol content 17%
Junmai Karakuchi Yauemon
Junmai Karakuchi Yauemon
Kitakata City, Fukushima Prefecture
Our most popular item. A dry junmai-shu brewed with house-grown Yumenokaori sake rice cultivated Fukushima Prefecture, polished down to a 60% seimai-buai. As a dry sake that goes well with meals, we recommend it to a wide range of customers. A sake loved by Kitakata locals as an everyday sake that can be enjoyed cold or warm.
Specific designation (sake type) Junmai-shu
Principle rice Yumenokaori
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Yamatoyazennai Junmai-Namazume
Yamatoyazennai Junmai-Namazume
Kitakata City, Fukushima Prefecture
A junmai-shu made with Aizu-grown rice: Gohyakumangoku as the koji mai rice and Chiyonishiki as the kake mai rice. Characterized by a rich, mellow aroma yet light-hearted flavor.
Specific designation (sake type) Junmai-shu
Principle rice Chiyonishiki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Karahashi Scent of Dreams
Karahashi Scent of Dreams
Kitakata City, Fukushima Prefecture
A sake brewed using 100% Aizu-grown Yumenokaori rice and the famous water of Kitakata drawn from 100 meters below ground. After pasteurizing the sake one time in the bottle, we place it in cold storage at a controlled temperature of -5℃. A semi-dry sake with a soft mouthfeel and gentle flavor, yet with a solid umami that lingers.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Yumenokaori
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16%
Egen Junmaiginjo
Egen Junmaiginjo
Yama District, Fukushima Prefecture
With a low alcohol content of 13%, this is a light and sweet sake enjoyed by our customers of the female persuasion.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice
Seimai-buai (degree of rice polishing) 60%
Alcohol content 13%
Hanaharu Nojun Junmai-shu
Hanaharu Nojun Junmai-shu
Aizuwakamatsu City, Fukushima Prefecture
A junmai-shu made using Aizu-grown rice carefully polished in-house and matured at low temperatures. The superb balance of its acidity and nihonshu-do make this a full-bodied medium-dry sake with a strong finish.
Specific designation (sake type) Junmai-shu
Principle rice Aizu-grown rice
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Nagurayama Junmai Gekkyu
Nagurayama Junmai Gekkyu
Aizuwakamatsu City, Fukushima Prefecture
A junmai-shu possessing a harmonious balance of brilliance and voluptuousness. Winner of the first-place Trophy in the junmai-shu division at the IWC (International Wine Challenge).
Specific designation (sake type) Junmai-shu
Principle rice Yumenoka
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Katsuichi Junmaishu
Katsuichi Junmaishu
Aizuwakamatsu City, Fukushima Prefecture
A junmai-shu made with 100% Miyamanishiki shuzo kotekimai rice grown in the Aizu region of Fukushima Prefecture. This sake has a soft mouthfeel, and a steadfast umami that holds on through the finish. Whether served warm or chilled, you will be delighted by our Katsuichi Junmaishu as a mealtime sake.
Specific designation (sake type) Junmai-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Kyo-no-Hana Junmai-Ginjo
Kyo-no-Hana Junmai-Ginjo
Aizuwakamatsu City, Fukushima Prefecture
Brewed using the singular Japanese sake rice Kyo-no-hana No. 1. As a semi-dry sake, it boasts a remarkable depth of flavor. Pairs excellently with food thanks to its gentle aroma.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Kyo-no-hana
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Eisen Tokubetsu Junmai-shu
Eisen Tokubetsu Junmai-shu
Yama District, Fukushima Prefecture
Using Aizu-grown Miyamanishiki shuzo kotekimai rice and Fukushima-developed Utsukushima Yume Kobo [a yeast],this sake was brewed in such a way as to bring about a gentle aroma and signature junmai richness.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Junmai-Daiginjo Yuri
Junmai-Daiginjo Yuri
Aizuwakamatsu City, Fukushima Prefecture
A dry and refreshing junmai-daiginjo-shu brewed by our female toji brew master, prepared with speciality Gohyakumangoku rice locally grown in Aizu and Fukushima-original Utsukushima Yume Kobo yeast. With a mouthfeel that spreads amicably across the palate, we recommend it as a mealtime accompaniment for both Japanese and Western cuisine. This sake was served at the 2017 Japan–US Summit Meeting dinner.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Yamahai Junmai-Ginjo Suehiro
Yamahai Junmai-Ginjo Suehiro
Aizuwakamatsu City, Fukushima Prefecture
A sake served at a dinner for heads of state during the G20 Summit in Osaka. Suehiro was the first brewery to attempt putting the techniques of Kinichiro Kagi, creator of the yamahai-moto brewing method, to actual use. Ever since, this junmai-ginjo-shu has been made using the yamahai-moto method passed down in the Suehiro Brewery. This sake has a lively, fruity ginjoka aroma and an elegant flavor born of its gentle umami quality. Also delicious served warm.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15.5%
Jotanbo Junmai-Ginjo
Jotanbo Junmai-Ginjo
Yama District, Fukushima Prefecture
Brewed using Bandai Town–grown Gohyakumangoku rice and water from the subterranean streams of the famed Mount Bandai, employing the careful techniques of the Aizu Toji brew masters of Bandai Town. With all of its ingredients being sourced from the Bandai area, this sake has received certification as a First-Rate Masterpiece by the Aizu-Bandai Brand.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16%
Tenmei Junmai-Ginjo Black Label
Tenmei Junmai-Ginjo Black Label
Kawanuma District, Fukushima Prefecture
A once-pasteurized junmai-ginjo-shu made with Yamadanishiki rice cultivated in the Aizu region of Fukushima Prefecture. Degigned as a sweet sake not found in the standard series, this sake is a foundational product with a good balance between a firm umami and acidity.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16%
Kokken Yamahai Fukunoka Junmai
Kokken Yamahai Fukunoka Junmai
Minamiaizu District, Fukushima Prefecture
A junmai-shu made using Fukunoka, a new shuzo kotekimai rice cultivar recently developed in Fukushima Prefecture, as the kake mai rice. A slightly sweet sake brewed using the yamahai-moto method, one which retains its deliciousness when served cold.
Specific designation (sake type) Yamahai-moto junmai-shu
Principle rice Fukunoka
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Kaito-Otokoyama Junmai-Ginjo
Kaito-Otokoyama Junmai-Ginjo
Minamiaizu District, Fukushima Prefecture
A balance of elegant aroma and gentle flavor lead to an invigorating drinking experience.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Matabei Junmai-shu Iwaki-go
Matabei Junmai-shu Iwaki-go
Iwaki City, Fukushima Prefecture
The Matabei Junmai-shu Iwaki-go, from our brewery based in Iwaki, Fukushima: As a sake of the coastal Hamadori area, whether served warm or cold, this sake pairs well with fish. As a sake with a solid umami and refreshing acidity that deserves a habitual spot on the dinner table, we naturally recommend it as souvenir for yourself or gift for others.
Specific designation (sake type) Junmai-shu
Principle rice Chiyonishiki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Taiheizakura Yumenokaori Junmai-genshu
Taiheizakura Yumenokaori Junmai-genshu
Iwaki City, Fukushima Prefecture
A junmai-genshu prepared with Fukushima Prefecture’s original Yumenokaori shuzo kotekimai rice and Utsukushima Yume Kobo yeast. A sake with gentle aroma and the robust palate characteristic of junmai-shu sakes.
Specific designation (sake type) Junmai-shu
Principle rice Yumenokaori
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Okunomatsu-Daiginjo
Okunomatsu-Daiginjo
Nihonmatsu City, Fukushima Prefecture
A light and clean finish,true to daiginjo style. A full and mellow aroma and a high-quality flavor profile.
Specific designation (sake type) Daiginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Senkonari Koshikimine
Senkonari Koshikimine
Nihonmatsu City, Fukushima Prefecture
Uses Fukushima Prefecture–grown Miyamanishiki rice, polished down to 55%. A tokubetsu-junmai-shu with a noticable junmai heft and refreshing flavor. The sake name comes from the old name of Mount Adatara, the symbol of Nihonmatsu, the very summit [“mine”] of which has a protrusion that looks like a traditional rice steaming vat [“koshiki”].
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Nango Hiyaoroshi
Nango Hiyaoroshi
Higashishirakawa District, Fukushima Prefecture
Around the beginning of autumn in the olden days, sake which had been cooled in the open air would be removed from the storage cellar and bottled as it was [without undergoing a second round of heat pasteurization]. This style of sake, called hiyaoroshi [lit. “put on the market cold”] became prized. We’ve recreated that flavor in the present day—a dry honjozo namazume-shu that goes down smooth with a delicious finish. Though our hiyaoroshi sake is typically sold only until spring, this time we stowed some in refrigerated storage to make it available this summer.
Specific designation (sake type) Honjozo-shu
Principle rice Chiyonishiki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Junmai-Ginjo Taiyozakari
Junmai-Ginjo Taiyozakari
Murakami City, Niigata Prefecture
This Sake is brewed using the rice locally-grown Takanenishiki (including that grown by our Toji, master brewer) and the yeast developed by Niigata especially for Ginjo Sake. The modest and elegant fruity aroma, very mild taste, ‘Umami’ from the rice and smooth aftertaste make an exquisite harmony. This Sake is recommended to be served not only as an aperitif but also with various dishes.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Takanenishiki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Shimeharitsuru Jun Junmai-Ginjo-Shu
Shimeharitsuru Jun Junmai-Ginjo-Shu
Murakami City, Niigata Prefecture
In the late 1960s, we were one of the first breweries in the country to try reviving junmai-style brewing methods. When we started selling our Shimeharitsuru brand sake, we became a pioneer of the “Age of Junmai-shu”. We polish local Gohyakumangoku rice down to 50%, and allow it to slowly ferment at low temperatures. A junmai-ginjo-shu with a light aroma and a full-bodied yet clean finish.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Aumont Daiginjo-Genshu Gokukara 19
Aumont Daiginjo-Genshu Gokukara 19
Shibata City, Niigata Prefecture
A sake that can be enjoyed in a more laid-back fashion. Cut this 19% alcohol daiginjo-genshu with carbonated water to make a sake highball, a great way to enjoy its ginjoka aroma. You can also enjoy this sake cut with tea or accented with lemon juice. And of course, it's also great on the rocks or served neat.
Specific designation (sake type) Daiginjo-shu
Principle rice Koshiibuki
Seimai-buai (degree of rice polishing) 50%
Alcohol content 19%
Kikusui Karakuchi
Kikusui Karakuchi
Shibata City, Niigata Prefecture
This Sake has a captivating smoothness and crisp dry finish. Due to its medium body it can provide the perfect balance to any meal making it our most popular product in Niigata's restaurants. This Sake has the versatility and balance to be enjoyed at a wide range of temperatures from on the rocks to warmed..
Specific designation (sake type) Honjozo-shu
Principle rice Niigata-grown rice
Seimai-buai (degree of rice polishing) 70%
Alcohol content 15%
Fujinoi Shiun-no-Hikari
Fujinoi Shiun-no-Hikari
Shibata City, Niigata Prefecture
A sake brewed lavishly, at low temperatures over a long period of time. Please enjoy its deep, full-bodied flavor and elegant aroma.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Tokubetsu-Junmai Hatsuhana
Tokubetsu-Junmai Hatsuhana
Shibata City, Niigata Prefecture
Carefully balancing sweetness and acidity, we pursue an individuality that doesn’t fight for attention. Not pushy in flavor, this is a sake you can enjoy over a long meal. We've polished our rice down to a 55% seimai-buai on a sake style which requires only a 60%—and in this small difference lies the secret to its flavor.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Koshitanrei
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Echigozakura 38 Daiginjo
Echigozakura 38 Daiginjo
Agano City, Niigata Prefecture
A sake made with the heart and soul of our toji brew master, one which has repeatedly won Gold Prizes at the National New Sake Awards. Brewed with fastidious labor invested into the raw ingredients, including Yamadanishiki rice polished down to an extravagant 38%. Notable for its fragrance, redolent of fruit and flowers, and for its sprightly, invigorating flavor.
Specific designation (sake type) Daiginjo-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 38%
Alcohol content 16%
Hakuryu Junmai-Ginjo
Hakuryu Junmai-Ginjo
Agano City, Niigata Prefecture
A sprightly junmai-ginjo-shu brewed with great care by Echigo Toji brew masters, using umami-inducing Gohyakumangoku shuzo kotekimai rice cultivated and researched in a joint effort between our brewery and local farmers of Agano. Known for the composure of its fragrance, and an umami which exposes the well-rounded flavor of its rice.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Kirinzan Yawaraka
Kirinzan Yawaraka
Higashikanbara District, Niigata Prefecture
Smooth and mellow with ricey umami undertones and a short finish. A popular Niigata junmai.
Specific designation (sake type) Junmai-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Kanbara Junmai-Ginjo Yamadanishiki Nama-Chozoshu
Kanbara Junmai-Ginjo Yamadanishiki Nama-Chozoshu
Higashikanbara District, Niigata Prefecture
First sip of "Kanbara" will make you happy! This muroka, nama-chozo-genshu is made from "Yamadanishiki" with a polishing ratio of 50% and is used many hand-making processes such as squeezing sake bags for filtration. With much aroma, full-bodied umami spreading on the palate, this Sake is recommended to be served chilled with a wine glass.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16.5%
Junmai-Ginjo Koshino Karoku
Junmai-Ginjo Koshino Karoku
Gosen City, Niigata Prefecture
Our sake received high praise In the gourmet manga Oishinbo, being said to pair excellently with escargot. Notable for its light, refreshing taste.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Echigo Toji Jungin
Echigo Toji Jungin
Gosen City, Niigata Prefecture
We've brought to life the fine qualities of pure, naturally-grown Gohyakumangoku sake rice cultivated locally in Gosen combined with gentle Tengu-no-Mizu brewing water. This is a refreshing, easy-drinking junmai-ginjo-shu possessing a light, fruity aroma faintly evocative of pears, and a clean, proliferating umami.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 14%
Hanakoshiji Karokaro
Hanakoshiji Karokaro
Niigata City, Niigata Prefecture
Known for the quality and suppleness of its mouthfeel, as well as the quality of its finish. A light sake with an alcohol content of only 13% that's gentle on the body. Slightly warmed, the gentle sweetness and flavor will expand.
Specific designation (sake type) -
Principle rice Undisclosed
Seimai-buai (degree of rice polishing) Undisclosed
Alcohol content 13%
Imayo Tsukasa Junmai-Ginjo
Imayo Tsukasa Junmai-Ginjo
Niigata City, Niigata Prefecture
It is aromatic and vibrant in flavor profile enough to enjoy pairing with everything from vegetable to fish and meat. Additionally, with a gold medal at the National Hot Sake Competition, it can be served at a variety of temperatures.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Koshinokanbai Junmai-Ginjo Sai
Koshinokanbai Junmai-Ginjo Sai
Niigata City, Niigata Prefecture
This sake has been brewed in such a way as to make it enjoyable even for those who have never before experienced sake. A junmai-shu that allows one to experience the umami of rice, its light and easy-drinking character make this a sake you'll never tire of.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Koshi Junmai-Ginjo
Koshi Junmai-Ginjo
Niigata City, Niigata Prefecture
A junmai-ginjo-shu made using 100% Niigata Prefecture–grown Kame-no-o rice. With its characteristically elegant fragrance and refreshing palate, this is a sake that derives its aroma, flavor, and impressive finish from the Kame-no-o rice.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Kame-no-o
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Tsuruontomo Junmai-shu
Tsuruontomo Junmai-shu
Niigata City, Niigata Prefecture
Known for the balance of its voluptuous rice-based sweetness and acidity. A full-bodied sake with a gentle aroma, tender mouthfeel, and robust flavor.
Specific designation (sake type) Junmai-shu
Principle rice Koshitanrei
Seimai-buai (degree of rice polishing) 59%
Alcohol content 15%
Koshiji Fubuki Daiginjo Gohyakumangoku
Koshiji Fubuki Daiginjo Gohyakumangoku
Niigata City, Niigata Prefecture
A daiginjo-shu carefully and patiently brewed over ample time, using only Gohyakumangoku rice grown in Niigata Prefecture. A premium Japanese sake featuring a supple mouthfeel and a gorgeous aroma.
Specific designation (sake type) Daiginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15–16%
Yuten Junmai-Ginjo
Yuten Junmai-Ginjo
Niigata City, Niigata Prefecture
Aged at freezing temperatures. With a crisp finish and an exquisite balance of flavors, this is an easy-drinking mealtime sake you'll never tire of. Winner of a Gold Medal in the Premium Junmai Division at the Fine SAKE Awards Japan 2020, a competition honoring the most delicious sakes to serve in a wine glass.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Koshiibuki
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Koshino Happo Junmai-Ginjo
Koshino Happo Junmai-Ginjo
Niigata City, Niigata Prefecture
Brewed with dilligent care by our toji brew master Nozumi, using 100% Niigata Prefecture–grown rice (mostly from the Kita Ward of Niigata City). A junmai-ginjo-shu that expertly balances a gentle ginjoka aroma and smooth, refeshingly dry taste.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15–16%
Takarayama Komebukuroraberu Shinnosuke
Takarayama Komebukuroraberu Shinnosuke
Niigata City, Niigata Prefecture
A sake made using Shinnosuke rice grown by local farmers. Shinnosuke is a table rice cultivar developed over the course of a decade from Koshihikari rice. No sake rice is used in this product—only meal-quality white table rice. A sake popular with the younger generation.
Specific designation (sake type) Junmai-shu
Principle rice Shinnosuke
Seimai-buai (degree of rice polishing) -
Alcohol content 15%
Minenohakubai Junmai-Ginjo
Minenohakubai Junmai-Ginjo
Niigata City, Niigata Prefecture
A gentle mouthfeel leads to the umami of rice spreading across the palate. It goes down refreshingly, followed by a rich, lingering finish. We hope you enjoy this sake's full-bodied, mellow flavor.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Echigo Tsurukame Junmai-Ginjo
Echigo Tsurukame Junmai-Ginjo
Niigata City, Niigata Prefecture
Our goal is to craft quality sake with a light aroma and moderate umami. This is a sake with a fruity fragrance, a lively acidity, and a umami born of a brewing process that's allowed to take its time.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15–16%
Sasa・Sunday
Sasa・Sunday
Niigata City, Niigata Prefecture
Our Sasa・Sunday sake takes its name from three concepts: san [Japanese for “acidity”], the sun, and Sunday. Our sweet-and-sour Sasa・Sunday puts that "san" to good use. With its light and easy-drinking flavor, it is perfect for sunny days, or even the day before you head back to work—Sunday!
Specific designation (sake type) Junmai-shu
Principle rice Kame-no-o
Seimai-buai (degree of rice polishing) 65%
Alcohol content 12%
Yukinomaboroshi Yamahai-Junmai
Yukinomaboroshi Yamahai-Junmai
Niigata City, Niigata Prefecture
Brewed with care using the traditional techniques of the yamahai-moto method. A semi-dry sake that possesses both the characteristic aroma and delicious richness of a junmai-shu.
Specific designation (sake type) Junmai-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 65%
Alcohol content 15%
Kokushu Iyahiko Junmai-Ginjo
Kokushu Iyahiko Junmai-Ginjo
Nishikanbara District, Niigata Prefecture
Brewed with the deep umami and bountiful aroma of the specially cultivated Iyahiko-mai Koshihikari, a rice presented to the imperial family. A junmai-ginjo-shu with a gentle aroma and flavor that feels as if it is embracing you.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Iyahiko-mai
Seimai-buai (degree of rice polishing) 60%
Alcohol content 16%
Logo Label Junmai-Daiginjo Tanrei Niigata-style
Logo Label Junmai-Daiginjo Tanrei Niigata-style
Niigata City, Niigata Prefecture
A smooth and refreshingly dry sake in the Kamonishiki style. This sake possesses an invigorating ginjoka aroma and a simple flavor with plenty of depth.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 40%
Alcohol content 15%
Masukagami F50 (F:Gomaru) Karakuchi
Masukagami F50 (F:Gomaru) Karakuchi
Kamo City, Niigata Prefecture
This may be a futsu-shu, but with its daiginjo-level rice polishing seimai-buai of 50%, this is no ordinary table sake. Possessing a nihonshu-do of greater than +10, but rather than merely being a super-dry, it also maintains a memorably soft and clear daiginjo-level flavor. This is the second “son” in our popular Karakuchi no Yutosei [lit. “Dry Sake Honor Student”] series.
Specific designation (sake type) Futsu-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Koshino Yukitsubaki Junmai-Ginjo Hana
Koshino Yukitsubaki Junmai-Ginjo Hana
Kamo City, Niigata Prefecture
A local Niigata sake carefully handcrafted by Yukitsubaki Brewery with the goal of achieving the highest quality. A junmai-ginjo-shu brewed with fastidiously selected rice and strikingly fresh water. A brilliant aroma and vivid flavor with nuanced umami, derived from low-temperature fermentation.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Junmai-Ginjo Fukugao
Junmai-Ginjo Fukugao
Sanjo City, Niigata Prefecture
Makes use of 100% Niigata Koshitanrei shuzo kotekimai rice cultivated locally in the Shimoda-Eguchi area of Sanjo. With its superb harmony of faint sweetness and gentle acidity, this sake pairs wonderfully with meat dishes and Chinese cuisine.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Koshitanrei
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Hakuro Junmai-Ginjo Tokubetsu-Saibaimai Gohyakumangoku
Hakuro Junmai-Ginjo Tokubetsu-Saibaimai Gohyakumangoku
Nagaoka City, Niigata Prefecture
Brewed using 100% Specially Cultivated Gohyakumangoku rice grown in-house by Hakuro Brewery staff. A semi-dry sake where the characteristic umami of rice is preserved, boasting a skillful balance of sweetness and acidity. Recommended for pairing with meals.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Yaichi Ginjo
Yaichi Ginjo
Nagaoka City, Niigata Prefecture
We offer you this sake, reminiscent of the Niigata-born man-of-letters Yaichi Aizu. A peaceful aroma meets a gentle flavor.
Specific designation (sake type) Ginjo-shu
Principle rice Japan-grown rice
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Ginjo Gokujo Yoshinogawa
Ginjo Gokujo Yoshinogawa
Nagaoka City, Niigata Prefecture
We at Yoshinogawa, colloquially called "Ginjogura" by locals, brew our sake with carefully selected rice and water. We brew our Ginjo Gokujo ginjo-shu using 100% locally sourced Gohyakumangoku rice grown under special contract. A sake masterpiece made employing the techniques of our toji brew master, who would brook no compromises, it boasts a refreshing aroma and transparent mouthfeel. This sake pairs well with foods like raw oysters, tempura, ama-ebi sashimi, and steamed crab.
Specific designation (sake type) Ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Echigo Sekkobai Shikiotabisuru-Osake Nagaoka-no-Hanabi
Echigo Sekkobai Shikiotabisuru-Osake Nagaoka-no-Hanabi
Nagaoka City, Niigata Prefecture
A gentle mouthfeel and a light, fresh flavor. With its exilharatingly nimble texture, this is a sake that can be enjoyed with any meal. Please enjoy this sake served nice and cold.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Hitogokochi
Seimai-buai (degree of rice polishing) 58%
Alcohol content 14%
Echigo Ofukumasamune Junmai-Ginjo
Echigo Ofukumasamune Junmai-Ginjo
Nagaoka City, Niigata Prefecture
This sake is made with 100% Niigata Prefecture–grown Gohyakumangoku rice. It is a junmai-ginjo-shu brewed during winter months in Nagaoka, where the snows run deep, in the style passed down by the Echigo Toji guild. This sake has a balanced deliciousness which melds a gentle, clean aroma and the velvety umami of rice. Please drink chilled or mildly warmed.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Maitsuru Tsuzumi Junmai
Maitsuru Tsuzumi Junmai
Nagaoka City, Niigata Prefecture
With its gentle sweetness and lingering umami, this is a sake that brings the flavor of rice to life. Mildly heated, this sake releases even more umami.
Specific designation (sake type) Junmai-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 48%
Alcohol content 17%
Junmai-Daiginjo  Domaine  Koshinotsuru
Junmai-Daiginjo Domaine Koshinotsuru
Nagaoka City, Niigata Prefecture
A junmai-daiginjo-shu brewed with heart and soul, using Gohyakumangoku rice grown in-house. The elegant aroma and comforting umami spread enjoyably across the palate. A junmai-daiginjo-shu with a gently proliferating umami.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16%
Koshino Kagetora Chokarakuchi-Honjozo
Koshino Kagetora Chokarakuchi-Honjozo
Nagaoka City, Niigata Prefecture
This sake may have a super-dry nihonshu-do of +12, but in the midst of that biting dryness you can sense a true umami flavor. This honjozo-shu, brewed in the cold heart of winter, has a characteristically refreshing finish and a flavor you'll never tire of. Enjoyable gently heated, at room temperature, or chilled.
Specific designation (sake type) Honjozo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Koshino-Aoi Junmai-Ginjo
Koshino-Aoi Junmai-Ginjo
Nagaoka City, Niigata Prefecture
The pursuit of a new flavor led to the brewing of this junmai-ginjo-shu, carried out in large part by our young brewery staff. This sake boasts a characteristic rice-derived umami and comfortable acidity which can be experienced amidst its refreshing flavor.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Niigata-grown rice
Seimai-buai (degree of rice polishing) 55%
Alcohol content 17%
Sotenbo Takanenishiki Junmai-Ginjo
Sotenbo Takanenishiki Junmai-Ginjo
Nagaoka City, Niigata Prefecture
A classic sake brewed using only Takanenishiki rice, a sake in which the old techniques of hand-crafted sake have been given new life. The ginjo preparation leads to a flavor with few impurities, allowing you to enjoy the body and umami of junmai-shu to your heart's content.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Takanenishiki
Seimai-buai (degree of rice polishing) 58%
Alcohol content 15%
Echigo Nagaokahan Junmai-Ginjo
Echigo Nagaokahan Junmai-Ginjo
Nagaoka City, Niigata Prefecture
A junmai-ginjo-shu made from Japan-grown rice polished down to a 60% seimai-buai and carefully brewed during the freezing winter months amidst the deep snows of Echigo-Nagaoka (in Nagaoka, Niigata). The gentle fragrance, medium bodied mouthfeel, and beautifully neutral sweet-dry balance are all kicked up a notch when served well chilled.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Komehyappyo Ginjo Ginnoyume
Komehyappyo Ginjo Ginnoyume
Nagaoka City, Niigata Prefecture
A refined, textured, and lightly umami sake with a gentle aroma and high-quality mouthfeel, all of which allows for an experience which reveals the base sweet-and-savory quality of rice. With its reserved aroma, this sake is compatible with all manner of cuisine, and can be enjoyed alongside flavorful meals. Uses 100% locally-sourced sake rice.
Specific designation (sake type) Ginjo-shu
Principle rice Koshitanrei
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15.6%
Kubota Senju Ginjo
Kubota Senju Ginjo
Nagaoka City, Niigata Prefecture
Our pursuit: a refreshing flavor that pairs well with meals. Putting our all into creating a fermentation process that involves low temperatures and highly polished rice, we've upped the invigorating flavor of our sake while reducing off-flavors. By maximizing the activity of our koji mai, we’ve created a tanrei-style sake that also has great breadth of flavor.
Specific designation (sake type) Ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 麹米 50% / 掛米 55%
Alcohol content 15%
Warakugoson Koshihikari Tokubetsujunmai-shu
Warakugoson Koshihikari Tokubetsujunmai-shu
Nagaoka City, Niigata Prefecture
A junmai-shu made using 100% Koshihikari, a variety of rice delicious for both eating and sake brewing. The rice is grown and harvested with great dilligence by local farmers. The water used for brewing comes from a natural well of spring water on the grounds of our brewery. A sake with a nice aroma, clean acidity, and invigorating flavor. Recommended enjoyed at room temperature or lightly chilled.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Koshihikari
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Taizen Junmai-Daiginjo
Taizen Junmai-Daiginjo
Ojiya City, Niigata Prefecture
We at Niigata Meijo do not pursue trends. This junmai-daiginjo-shu is brewed in pursuit of our own image of what a sake should be. By first bottling it as a nama-genshu and then pasteurizing it, we capture that raw sake flavor. Notable for its strong-nerved flavor, markedly different from that of light, tanrei-style sakes.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Koshitanrei
Seimai-buai (degree of rice polishing) 48%
Alcohol content 16%
Denyu Junmai-Ginjo
Denyu Junmai-Ginjo
Ojiya City, Niigata Prefecture
This sake uses 100% Koshitanrei rice cultivated under special contract in the terraced rice paddies of Fuyui, in Ojiya, Niigata. Notable for its gentle ginjoka aroma and unadorned, clean flavor, this sake goes down so well that that you'll find yourself wanting a second cup . . . and then a third. Winner of a Platinum Award at the Kura Master 2020 sake competition, held in France.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Koshitanrei
Seimai-buai (degree of rice polishing) 55%
Alcohol content 16%
Koshinohomare Tokubetsu-Junmai Irodori
Koshinohomare Tokubetsu-Junmai Irodori
Kashiwazaki City, Niigata Prefecture
Made with carefully selected Takaneshiki rice grown in Niigata Prefecture under special contract. With its concentrated rice umami, this junmai-shu is the pride of Koshinohomare. Feel refreshed with each sip, as the faint yet distinctive aroma of this junmai-shu spreads, a deep afterglow lingering as you place your cup back down. An unbeatable flavor, whether served cold or warm.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Takanenishiki
Seimai-buai (degree of rice polishing) 50~60%
Alcohol content 15%
Echigo Takayanagi Sawagani Ikkaihiire
Echigo Takayanagi Sawagani Ikkaihiire
Kashiwazaki City, Niigata Prefecture
A junmai-shu brewed using the unusual mochi-gome yodan-jkomi method. Our aim is to create a mellow and gentle flavor which has the rice-based umami of a junmai-shu with the added umami of mochi rice, leading to a superior sake experience. Because we've placed emphasis on this kind of mellow flavor, we do not use charcoal filtration.
Specific designation (sake type) Junmai-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Junmai-Ginjo Midorikawa
Junmai-Ginjo Midorikawa
Uonuma City, Niigata Prefecture
Our Junmai-Ginjo Midorikawa is an easy-drinking sake lovingly matured at low temperature. We hope you enjoy its well-balanced junmai-style umami and fruity ginjo aroma. Easily paired with a wide variety of cuisines, this makes for a delicious mealtime sake.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15.5%
It's the Key Junmai-Ginjo
It's the Key Junmai-Ginjo
Uonuma City, Niigata Prefecture
A fresh take on Japanese rice wine from a new generation of brewers at the 340-year-old Tamagawa Brewing Company in Niigata, Japan. Born in the heart of Uonuma, an idyllic rural area famous for its rice and deep winter snows, this new style of sake has been lovingly made with quality Japanese ingredients. Deliciously sweet, light and easy to drink, It’s the key that finally unlocks the exciting world of Japanese rice wine for all.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 12.5%
Ginjo Matsunoi Koshitanrei
Ginjo Matsunoi Koshitanrei
Tokamachi City, Niigata Prefecture
A ginjo-shu made with Niigata Prefecture–grown Koshitanrei shuzo kotekimai rice polished down to a 50% seimai-buai, brewed using the fukuro shibori pressing technique to produce the perfect balance of an elegantly fruity aroma and gentle umami. A masterwork with a flavor and texture enjoyed especially by our female clientele.
Specific designation (sake type) Ginjo-shu
Principle rice Koshitanrei
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Junmai-Ginjo Tenjinbayashi
Junmai-Ginjo Tenjinbayashi
Tokamachi City, Niigata Prefecture
Junmai-Ginjo Tenjinbayashi is a sake brewed using 100% Koshitanrei sake rice sourced from the rice-cultivating regions of Niigata Prefecture. That rice is polished down to 50% and allowed to slowly ferment at low temperature during the harsh cold of the snowy winters in Tokamachi. Its refined, velvety umami makes for a sake with a firm, reliable flavor.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Koshitanrei
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Daiginjo Hakkaisan
Daiginjo Hakkaisan
Minamiuonuma City, Niigata Prefecture
The techniques of our sake brewers, refined over years and years of producing the highest quality sake. A sake brewed with carefully selected sake rice polished down to a mere 45% seimai-buai, using only handcrafted koji mai and the subterranean-stream Raiden-sama no Mizu water of holy Mount Hakkai. Characterized by its nuanced, clean and mellow flavor, and a faint, elegant sweetness.
Specific designation (sake type) Daiginjo-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 45%
Alcohol content 15.5%
Kakurei Junmai-Ginjo
Kakurei Junmai-Ginjo
Minamiuonuma City, Niigata Prefecture
This sake uses 100% Koshitanrei rice grown in Niigata Prefecture. This junmai-ginjo-shu showcases the original flavor of the rice in a light, soft presentation that can be endlessly enjoyed. It balances a faint aroma and an umami with a gentle heft.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Koshitanrei
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Takachiyo Karakuchi Junmai
Takachiyo Karakuchi Junmai
Minamiuonuma City, Niigata Prefecture
Using a brewing process which results in complete fermentation, we've achieved the creation of the preeminent dry sake of Niigata Prefecture. For our sake rice, we use 100% Miyamanishiki. With a nihonshu-do of +19, this is a year-round staple sake perfect for those who love their drinks shockingly dry.
Specific designation (sake type) Junmai-shu
Principle rice Miyamanishiki
Seimai-buai (degree of rice polishing) 65%
Alcohol content 17%
Naebasan Junmai-Ginjo
Naebasan Junmai-Ginjo
Nakauonuma District, Niigata Prefecture
Using Gohyakumangoku rice grown in Tsunan, Niigata as koji mai, and Niigata Prefecture–grown Koshiibuki rice as kake mai, this junmai-ginjo is gradually fermented at low temperature in our snow-covered brewery. With its lively rice umami, enjoyable texture, and refreshing aroma, this is a sake which can be enjoyed paired with any type of cuisine.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Koshiibuki
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Junmai-Ginjo Tsunan
Junmai-Ginjo Tsunan
Nakauonuma District, Niigata Prefecture
The moromi mash for this sake is fermented slowly over a long period of time at low temperature, creating a mealtime junmai-ginjo-shu with brillance and umami. Carefully brewed using the region’s ultra-soft waters and Gohyakumangoku rice grown in snowy Tsunan. Our hope is for a wide range of people—those who like to drink sake with meals, those who know and do not know of Tsunan—to all be able to enjoy our sake's flavor.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 16%
Jozen Mizuno Gotoshi Junmai-Ginjo
Jozen Mizuno Gotoshi Junmai-Ginjo
Minamiuonuma District, Niigata Prefecture
Just as the name Mizuno Gotoshi [lit. “In the Manner of Water”] implies, this junmai-ginjo-shu pairs well with anything and goes down smooth. Our goal was to create a simple, pure sake. Like snow melt, its clean and gentle flavor is easy to drink—which makes it a perfect gateway sake for newcomers.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 14.5%
Sukii Masamune Fukkokuraberu
Sukii Masamune Fukkokuraberu
Joetsu City, Niigata Prefecture
We’ve begun printing our sake labels using the same design as we used just after the end of the war. This is a sake made with locally grown Gohyakumangoku rice and a retro early Showa–period label design. Just as taught to us by Professor Kinichiro Sakaguchi, we're creating sake you can enjoy without ever tiring of.
Specific designation (sake type) Tokubetsu-honjozo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Notaka Junmai-Daiginjo
Notaka Junmai-Daiginjo
Joetsu City, Niigata Prefecture
A sake made using local Niigata Koshitanrei sake rice polished down to 50%, and matured carefully at low temperature to bring out a soft texture and rice-derived umami. Recommended served at room temperature or lightly chilled; paired with white-fish sashimi, seafood carpaccio, sake-steamed seafood, ohitashi, Eight-Treasure Vegetables, or other such lightly seasoned foods.
Specific designation (sake type) Junmai-daiginjo-shu
Principle rice Koshitanrei
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16%
Toji-Saibaimai-Jikomi Tokubetsu-Junmai Myokosan
Toji-Saibaimai-Jikomi Tokubetsu-Junmai Myokosan
Joetsu City, Niigata Prefecture
The hand of the brew master can be felt in this carefully crafted sake, in everything from the cultivation of the rice crop to the brewing. The body of this sake unfurls with a burst of umami.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15.8%
Setchubai Snow-Room Storaged
Setchubai Snow-Room Storaged
Joetsu City, Niigata Prefecture
This junmai-genshu, brewed using Joetsu-grown Gohyakumangoku rice, has a characteristic silky-smooth texture and finish. It is matured in snow-filled storehouses located in the hills of Higashikubiki, an area home to some of the deepest snowfall in the world.
Specific designation (sake type) Junmai-genshu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 63%
Alcohol content 17%
Katafune Junmai-shu
Katafune Junmai-shu
Joetsu City, Niigata Prefecture
The mellow umami of our Katafune Junmai-shu can hold its own when paired with the flavors of your meal, but also won't interfere with those flavors, either, making it a perfect mealtime sake. Recommended served either at room temperature or mildly heated (storage should be under refrigeration). At tepidly warm temperatures, its aroma blossoms even further, the sweetness of its rice spreading accross your palate.
Specific designation (sake type) Junmai-shu
Principle rice Koshitanrei
Seimai-buai (degree of rice polishing) 65%
Alcohol content 16%
Tokubetsu-Honjozo Ningyonosato
Tokubetsu-Honjozo Ningyonosato
Joetsu City, Niigata Prefecture
In the Gangohama area of Echigo-Oogata, there is a legend regarding the love shared between a young village boy and a local mermaid. It is from this tale that we've taken the name of this sake, Ningyonosato [lit. “The Village of Mermaids”]. Enjoy its refreshing flavor and invigorating finish.
Specific designation (sake type) Tokubetsu-honjozo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15.3%
Kubiki Wakimizu Junmai
Kubiki Wakimizu Junmai
Joetsu City, Niigata Prefecture
Made with 100% Koshitanrei rice grown in terraced rice paddies through which flows Odeguchi Sensui, a spring water ranked among the Heisei no Meisui Hyakusen famous waters. Just as such famed waters bring to mind, this sake’s merit is in its near-transparent mouthfeel and flavor. This junmai-shu is matured in the bottle under refrigeration.
Specific designation (sake type) Junmai-shu
Principle rice Koshitanrei
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Chibitagawa Tokubetsu-Junmai
Chibitagawa Tokubetsu-Junmai
Joetsu City, Niigata Prefecture
A tokubetsu-junmai-shu brewed using Gohyakumangoku sake rice harvested from the rice-growing area of Joetsu City, Niigata Prefecture. A light mouthfeel and faint acidity make this a taut, satisfying sake. A invigoratingly pure sake that won't leave you with a headache. This sake pairs well with flavorful meals.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 58%
Alcohol content 16%
Echigo-ya Kome Label Junmai-Ginjo
Echigo-ya Kome Label Junmai-Ginjo
Joetsu City, Niigata Prefecture
We side with refreshing, and aim to produce karakuchi tanrei sakes—dry, with a smooth and clean finish.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Echigo Bijin Junmai-Ginjo
Echigo Bijin Junmai-Ginjo
Joetsu City, Niigata Prefecture
A sake boasting the gentle flavor born of the funashibori pressing method. A sweet sake with a sleek finish.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15%
Koshinohakucho Junmai-Ginjo ND Label
Koshinohakucho Junmai-Ginjo ND Label
Joetsu City, Niigata Prefecture
It has a transparent feeling and a faint ginjo aroma, and the mouthfeel is characterized by a delicate and soft acidity and umami. It is a liquor with a calm taste that you will not get tired of drinking.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 16%
Tenkeiraku Tokubetsu-Junmai
Tenkeiraku Tokubetsu-Junmai
Joetsu City, Niigata Prefecture
We've brewed this sake by taking Gohyakumangoku rice grown right here in Yoshikawa Ward of Joetsu City and polishing it down to a 55%, junmai-quality seimai-buai. Smooth and refreshing, with a prominent rice-derived umami. A sake which allows you to grasp the true wonder of Yoshikawa-grown Gohyakumangoku rice. Winner of a Platinum award at the 2019 London Sake Challenge.
Specific designation (sake type) Tokubetsu-junmai-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Kiminoi Yamahai Junmai-Ginjo
Kiminoi Yamahai Junmai-Ginjo
Myoko City, Niigata Prefecture
At our brewery, we nurture the natural lactic acid bacilli living in the environment and culture excellent sake kobo [yeast] in-house. Called kurazuki nyusankin-jikomi, this method allows us to carry on the tradition of the savory "elegant yamahai" school of sake brewing. A yamahai-moto sake balancing bountiful umami and a clean character, a sake you'll never tire of.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15.5%
Junmai-Ginjo Silver Label Ayu
Junmai-Ginjo Silver Label Ayu
Myoko City, Niigata Prefecture
A truly fine Junmai Ginjo, Ayu is fragrant and delicious, with that distinctively clean flavor of all Ayumasamune’s saké. Ayu is a great pairing with Japanese food, but it also has the body and spirit for matchings with Western or even Chinese cuisines. It also makes a great mid-meal drink as well. Ayu should be enjoyed from chilled up to room temperature.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 58%
Alcohol content 15%
Kenshin Junmai-Ginjo
Kenshin Junmai-Ginjo
Itoigawa City, Niigata Prefecture
Founded in 1812, our brewery stands along the Salt Road mentioned in samurai lord Uesugi Kenshin’s “Shio no Michi Bidan” [lit. “The Moving Tale of the Salt Road”]. In his honor, we’ve named this sake “Kenshin.”
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 50%
Alcohol content 15.3%
Yukitsuru Junmai-Ginjo
Yukitsuru Junmai-Ginjo
Itoigawa City, Niigata Prefecture
A carefully handcrafed sake brewed with famed waters that flow from local natural springs. A gentle aroma meets a deep, dry flavor with plenty of umami. With its enduring drinkability and delicious finish, this is the perfect sake for everyday meals.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15.5%
Kaganoi Junmai-Ginjo
Kaganoi Junmai-Ginjo
Itoigawa City, Niigata Prefecture
Distinguished by its luxurious yet composed aroma. At first brush, you experience an honest, eduringly delicious flavor; then comes the expansive umami. Lastly, you're met with a pleasant finish. This sake pairs outstandingly with seafood from the Sea of Japan. A semi-dry sake good for light drinking when served chilled, or enjoyed with a meal when served at room temperature.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Nechi-Otokoyama Junmai-Ginjo
Nechi-Otokoyama Junmai-Ginjo
Itoigawa City, Niigata Prefecture
We are a domaine-style sake brewery, focused on creating a single sake whose ingredients, from the rice we cultivate to the brewing process itself, are all managed in-house. In the Nechi Valley, where the sunlight and wind conditions make for excellent farmland, rice paddies are built into the gently sloping terrain, terrain which spreads out into the distance. Our staff is trained not to be just sake technicians, but to be reliable successors to our agricultural heritage.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 55%
Alcohol content 15%
Tsukiminoike Junmai-shu
Tsukiminoike Junmai-shu
Itoigawa City, Niigata Prefecture
A clean, full-bodied junmai-shu that goes down smooth, carefully pasteurized and rapid-cooled to help preserve flavor and aroma. This is a high-quality junmai-shu, yet is also appropriate for entry-level sake drinkers. Well-balanced and with an exceptional finish, it showcases the body and expansive aroma of Takanenishiki rice.
Specific designation (sake type) Junmai-shu
Principle rice Takanenishiki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Koshimanotsuru Koshitanrei-Junmaiginjo-Murokagenshu
Koshimanotsuru Koshitanrei-Junmaiginjo-Murokagenshu
Sado City, Niigata Prefecture
This full-bodied sake is a Junmai Ginjo that has been pasteurized by shower from outside bottle in bottling without filtration and water addition. The sake rice used is "Koshitanrei," which is cultivated with less pesticides and chemical fertilizers in an environmentally friendly manner in accordance with the "Rice Certified for Living with Toki" system certified by Sado City, a World Agricultural Heritage site.
Specific designation (sake type) Junmai-ginjo-shu
Principle rice Koshitanrei
Seimai-buai (degree of rice polishing) 55%
Alcohol content 17.5%
Junmai-shu Itaru
Junmai-shu Itaru
Sado City, Niigata Prefecture
A junmai-shu with a fruity aroma and the umami of rice, brewed using Gohyakumangoku rice grown on Sado Island.
Specific designation (sake type) Junmai-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Hokusetsu Junmaishu
Hokusetsu Junmaishu
Sado City, Niigata Prefecture
A junmai-shu made with 100% Niigata-grown Gohyakumangoku rice. With its gentle aroma and refreshing finish, this is a sake perfect for pairing with a variety of meals. Recommended served hot or, of course, chilled. You can enjoy this sake served in whatever form you most enjoy.
Specific designation (sake type) Junmai-shu
Principle rice Gohyakumangoku
Seimai-buai (degree of rice polishing) 60%
Alcohol content 15%
Junmai Hiraku
Junmai Hiraku
Sado City, Niigata Prefecture
Made with 100% pesticide-free, chemical fertilizer–free Takanenishiki sake rice. With its smooth and refreshing flavor, this sake can also be enjoyed served warm.
Specific designation (sake type) Junmai-shu
Principle rice Takanenishiki
Seimai-buai (degree of rice polishing) 60%
Alcohol content 16%
Katsuyama Junmai Ginjo Ken
Katsuyama Junmai Ginjo Ken
Sendai City, Miyagi Prefecture
This sake is the recipient of numerous accolades, including being named a Champion Sake at the 2019 International Wine Challenge, and taking home the award for the single best junmai-ginjo-shu in all of Japan for two years running at the 2015 and 2016 Sake Competition awards, the biggest sake competition in Japan.
Specific designation (sake type) Junmai-shu
Principle rice Yamadanishiki
Seimai-buai (degree of rice polishing) 50%
Alcohol content 16%
Morinokikukawa Junmai-shu
Morinokikukawa Junmai-shu
Sendai City, Miyagi Prefecture
Our brewery's flagship junmai-shu, with an established reputation for its savory rice flavor and delicious finish. A clean, dry sake perfect for mealtime.
Specific designation (sake type) Junmai-shu
Principle rice Rice: Miyamanishiki (Miyagi-grown), rice koji: Japan-grown rice
Seimai-buai (degree of rice polishing) 60%
Alcohol content 16%