特別純米酒

Fujii Hōju Ki-ippon Tokubetsu Junmai (宝寿 生一本 特別純米) is a matured, robust Junmai made of Hattannishiki rice grown in Hiroshima and milled to 60%. The appearance is a light yellow tinge since it is matured to mellow the taste before shipping. The recommended way to drink it is warmed: when heated...

Hokkan Kuranomachi Tokubetsu Junmai (北冠 蔵の街 特別純米) is made of Gohyakumangoku rice grown in Tochigi and milled to 58%. It is a well-balanced junmai with a soft mouthfeel and a clean finish. With an alcohol content of about 14.5%, it is relatively light.

Kamaya Rikishi Tokubetsu Junmai (力士 特別純米) is made of Awa Yamadanishiki (阿波山田錦) rice milled to 55%. The sake was carefully aged for four years, producing a rich flavour and a sharp finish. The gentle aroma and umami are best when served lukewarm.

Hirata Hiro Tokubetsu Junmai (White) 飛鷺白 特別純米 is made of locally grown Hidahomare rice milled to 60% and G yeast. It has a softly spreading sweetness, with a lingering aftertaste that quickly fades away. This sake has a light touch. The special production process gives it a gentle mouthfeel, a...

Shirakawago Yui no Shizuku Tokubetsu Junmai (白川郷 結のしずく 特別純米) is a souvenir sake sold in Shirakawago, a UNESCO World Heritage Site located in northwestern Gifu Prefecture. It is brewed by Kaba Brewery in Hida with domestic rice milled to 60%.

Harada Sansha Junmai Muroka Kamizumi (原田酒造 無ろ過純米酒 純米上澄) is an unfiltered Junmai made with Hidahomare rice milled to 60% and slowly brewed at low temperature. Only sake brewers could enjoy the unfiltered top layer in the old days. Since it is unfiltered, it has a rich and ample taste with a...

Tōa Sake Mujinamo (東亜 貉藻) is made with Sainokagayaki rice harvested in Hanyū, Saitama. It has a slightly light and dry taste that goes well with dishes like sashimi, salted fish, hot pots and red meat. It is recommended to serve it heated, chilling it will further enhance its crisp texture...

Hirata Gokukarakuchi Tokubetsu Junmai Hidanohana (極辛口 特別純米酒 飛騨の華) is an extremely dry (極辛口) sake boasting a sharp spiciness and acidity, along with a robust rice flavour. Made with Hidahomare and Isehikari rice, it goes well with meat dishes, especially venison. Recommended at room temperature...

Hirata Hiro Tokubetsu Junmai (飛鷺紅特別純米) is made of locally grown Hidahomare rice milled to 60% and G2 yeast. It has a gorgeous scent and gentle acidity reminiscent of apples., characteristic of G2 yeast from Gifu. It goes down smoothly and leaves a mild aftertaste. It is part of Hirata's "Heron"...

Okunomatsu Tokubetsu Junmai (奥の松 特別純米) has a gentle aroma and deep flavour unique to junmai sake. It is made of domestic rice milled to 60%, in-house yeast and groundwater from Mount Adatara that is 40 years old. The timeless taste can be enjoyed at room temperature or warmed. It goes well with...

Hirata Hiro Tokubetsu Junmai Shiboritate (飛鷺紅 無濾過しぼりたて生原酒 Hiro muroka shiboritate namagenshu) is made of locally grown Hidahomare rice milled to 60% and G2 yeast. It is a shiboritate (搾りたて), a fresh, unpasteurised, and directly bottled sake shipped in December. Hori Shiboritate has a gorgeous...

Chikumanishiki Tokubetsu Junmai (千曲錦 特別純米) is made of rice grown in Nagano and natural subsoil water from Mount Asama. It is slightly dry and has a refreshing taste. Recommended serving chilled.

Kubota Sagaminada Tokubetsu Junmai Karakuchi (相模灘 特別純米 辛口) is made of Miyamanishiki rice grown in Nagano Prefecture and milled to 55%, and Association No. 9 yeast. It is a very dry and versatile type of sake that goes well with many dishes. It can be enjoyed at various temperatures, from cold to...

Kaetsu Homare Kirin Tokubetsu Junmai (麒麟 ほまれ麒麟 特別純米) is made from Gohuyakumangoku rice milled to 55% and blended with yamahai junmai sake, adding to the umami and richness of the sake. It has a rich, mellow rice flavour and is delicious cold. However, the brewery recommends enjoying it lukewarm...

Suigei Tokubetsu Junmai (酔鯨特別純米酒) is made of domestic rice milled to 55% of the rice grain remains. This junmai is brewed with a house-made kōji crafted to be strong, Kumamoto kōbō yeast, and water from the headwaters of the Kagami river. After pressing, it is stored in tanks at a low...

Asabiraki Tokubetsu Junmai Yawaraka (あさ開 特別純米 やわらか) is a slightly sweet tokubetsu junmai with a gorgeous aroma and a strong rice flavour. A mellow, umami-kuchi sake, rare for Asabiraki. Recommended to enjoy chilled. Winner of the Silver Medal in the Junmai-shu category of the world's largest...

Higashiyama's Konteki Tokubetsu Junmai (東山酒造 特別純米酒 坤滴) is made of Yamadanishiki milled to 60%. For Konteki, the brewery uses specially cultivated Yamadanishiki rice from Tanaka Masayasu (田中正保) in Tottori Prefecture, resulting in a rich and aromatic taste. Konteki (坤滴) is the flagship brand of...

Hokushika Tokubetsu Junmai Setchūchozō (特別純米酒 雪中貯蔵) is made of domestic rice milled to 60%. Setchūchozō (雪中貯蔵) means "snow storage" and refers to the fact that sake is matured in tanks buried in snow, thereby creating stable temperatures of around 0°C. Such conditions are ideal for sake...

Andō Suigun Tokubetsu Junmai (安東水軍 特別純米酒) is made of domestic rice milled to 60%. It is a rich and dry type of sake with a refreshing and light taste, a soft mouthfeel, and a sharp aftertaste.

Yamamoto Honke's Shinsei Tokubetsu Junmai (神聖 特別純米酒 限定品) is made of domestic rice milled to 60% and has plenty of rice flavour. The label shows Saga's famous bamboo grove (竹林の散策路). The Shinsei Tokubetsu Junmai can be enjoyed cold, at room temperature, and as kanzake.