Azakura Junmai Daiginjō Muroka Namagenshu Hyakuden

Azakura Junmai Daiginjō Muroka Namagenshu Hyakuden (阿櫻 純米大吟醸 無濾過生原酒 百田) is a limited seasonal release from Akazakura Shuzō in Yokote, Akita Prefecture. It is brewed exclusively from Hyakuden (百田), a sake rice variety developed in Akita Prefecture for local cultivation. Created as an alternative to Yamada Nishiki, Hyakuden is valued for producing sake with a light, well-balanced character while being well-suited to Akita's climate. The sake is made with rice polished to 50%, qualifying it as a junmai daiginjō. It is bottled as an unfiltered, unpasteurised, undiluted sake (muroka nama genshu), without heat treatment or the addition of water after pressing. This preserves the sake's fresh character while retaining its original strength.

According to the brewery, the use of locally grown Hyakuden reflects the concept of producing sake entirely from ingredients cultivated and brewed within Akita Prefecture. The combination of locally developed rice and traditional brewing methods highlights the characteristics of this relatively new rice variety. The brewery describes the sake as having a fresh aroma and a balanced profile, with the rice flavour complemented by a clean finish. It is intended to be served well-chilled, although allowing it to warm slightly brings out more of the rice's character. It pairs well with lightly seasoned dishes such as whitefish sashimi, tempura, grilled chicken with salt, and dashimaki tamago (Japanese rolled omelette).

Azakura Shuzō is a heritage sake brewery founded in 1886 in Yokote, Akita Prefecture—a snowy town renowned for its traditional kamakura snow huts. Steeped in history, the brewery shares its name with Yokote Castle (横手城), the city's emblem, which is also known by the poetic name "Azakura-jō" (阿櫻城).

Blessed with the natural bounty of the region and sustained by the deep dedication of its brewers, Azakura Shuzō stands as a proud testament to over 130 years of sake-making tradition. Under the guidance of master brewer Terui Toshio—representing the prestigious Sannai tōji guild, one of Japan's five great brewing schools—the brewery employs the refined techniques of kan-zukuri, Akita's signature method of long, low-temperature fermentation during the coldest months.

Crafted exclusively with locally grown Akita rice, Azakura's sake is distinguished by its elegant aroma and smooth, rounded flavour. The result is a clean, balanced profile that invites another sip—an enduring hallmark of this time-honoured brewery.