Tamagawa Shiboritate Namagenshu is a freshly squeezed, unprocessed sake Honjōzō made of Gohyakumangoku, Koshihikari and others. The brewers put their skills to the test by shipping the very first batch of the season as shiboritate.
Tōkō Kisetsu Gentei Junmai Hanamishu is made of rice grown in Yamagata Prefecture, milled to 60%. It has a rich and delicious taste, carrying the fruitiness and gorgeousness that colour the cherry blossom viewing season.
Katōkichibei Shōten Born Ginsen Special Junmai Daiginjō is made with Yamadanishiki rice from Hyōgo Prefecture's special "A" region milled to 50%. It has been aged for two years in the unpasteurised state in subzero temperatures.
Kinoshita Tamagawa Shizenshikomi Kimoto Junmai Stork Label 3U is part of Tamagawa's "Untouched" Series" and a "3U" (undiluted, unpasteurized, unfiltered) junmai. The untouched series are limited editions bottled to order during brewing (December to April)
Gujō no Doburoku Taake is a doburoku produced by the owners of a guest house in Gujō, Gifu Prefecture. Doburoku is the classic home-brew style of sake, created by adding kōji mould to steamed rice and water and letting the mixture ferment.
Dewazakura Tokubetsu Junmai Tezukuri is made of 55% milled rice grown in Yamagata Prefecture. It has a deep, refreshing aroma and a strong flavour, with a light and crisp character.
Mitobe Yamagata Masamune Junmai Ginjō Sake Mirai Namazake (山形正宗 純米吟醸 酒未来) is made with "Sake Mirai'' rice, a variety proprietary to Takagi Shuzō, the brewer of "Juyondai", with its characteristic juicy taste.
Prefecture
Yamagata (山形)
Rice type
Sake Mirai (酒未来)
Polishing rate (semaibuai)
55%
Alcohol content
16%
Brewery
Mitobe Shuzō
Name in Japanese
水戸部酒造
Address
7 Otsu, Haramachi, Tendo City, Yamagata Prefecture, 〒994-0055
Kinoshita Tamagawa Untouched Series Junmai Ginjō Nihonbare Batch 14 is part of Tamagawa's "Untouched" Series "and a "3U" (undiluted, unpasteurized, unfiltered) junmai ginjō.
Azakura Junmai Daiginjō Betsuatsurae Fukuhibiki is made of Fukuhibiki rice grown in Akita and milled to 50% and Akita Yukiguni UT1 yeast. It has an elegant and gorgeous aroma and should be enjoyed in a wine glass.
Koshino Hyōko Karakuchi is a regular sake made of rice grown in Niigata. It is light, elegant, and has a smooth and refreshing taste followed by sharp spiciness.
Ōyatakashi Zansō Hōrai Junmai Green Label is the standard label of Zansō Hōrai. The acidity reminiscent of citrus fruits spreads in the nose and taste, and the aftertaste is clean and refreshing as it cuts off quickly.
Hanahato Kakino Junmai Ginjō is made of Hattannishiki rice milled to 55% and Hiroshima Reiwa No. 1 yeast. Kaki no Jungin has been aged for a year, so it is mellow and well-suited to be warmed up.
Mitobe Yamagata Masamune Inazō Nama is the nama version of is the nama version of their Inazō masterpiece. It bears the name Inazō, a nickname from when the current owner was young. This sake uses No.14 Association "Kanazawa" yeast.
Prefecture
Yamagata (山形)
Rice type
Dewa 33 (出羽燦々)
Polishing rate (semaibuai)
60%
Alcohol content
15%
Brewery
Mitobe Shuzō
Name in Japanese
水戸部酒造
Address
7 Otsu, Haramachi, Tendo City, Yamagata Prefecture, 〒994-0055
Azakura Junmai Ginjō Hiyaoroshi uses Menkoina rice from Akita Prefecture milled to 60%. The yeast used is Akita Snow Country Yeast UT-1, resulting in a sake unique to Azakura that uses plenty of Akita's blessings.
Tatenokawa Junmai Daiginjō Honryū Karakuchi is an authentic version of karakuchi where you can feel the flavour of the rice—different from tanrei karakuchi, which has less flavour.
Welcome to TATENOKAWA Inc. Sake Brewing Company. Established in 1832, the Tatenokawa Inc. boasts a 170-year history based in the Shonai region of Yamagata, Japan.
Kihōtsuru Sefuri Yusui Tokubetsu Junmai is made with 100% Yamadanishiki grown by local contract farmers. The sweetness and calm aroma of Yamadanishiki fills your mouth with a gentle, sharp taste.
Azakura Tokubetsu Junmai Gin no Sei is made of an Akita rice variety that was registered in 1993, Gin no Sei, milled to 60% and Akito Mio yeast. It boasts a perfect balance of sweetness and acidity.
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