Here we introduce the sakes used in the blends at My Sake World Oike Bettei! If you have information about the sakes you're interested in, you're sure to have an even more enjoyable experience!
*May change according to the season

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A. A profound taste born from tradition: "Ryusei Black Label Junmai Daiginjo" (Fujii Shuzo / Hiroshima Prefecture)

Fujii Sake Brewery in Takehara, Hiroshima was founded in 1863. The brand "Ryusei," which once won first place at the National Sake Tasting Competition, was discontinued for a time, but was revived by the fifth generation. Even today, they continue to brew sake that is entirely made from pure rice, aiming to "bring out the individuality of food."

"Ryusei Black Label Junmai Daiginjo" is Ryusei's standard Junmai Daiginjo sake made with 100% Yamadanishiki rice. It has a perfect balance of the ginjo aroma reminiscent of ripe bananas and the umami and acidity of the rice. It has a rich flavor and is best enjoyed with a meal.

Specific name: Junmai Daiginjo sake
Ingredients: Rice (domestic), rice malt (domestic rice)
Rice polishing rate: 50%
Rice used: Yamada Nishiki
Flavor: Subtle ginjo aroma reminiscent of ripe bananas
Alcohol content: 17%
Awards: IWC 2007 Junmai Daiginjo Category Gold Trophy

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Fujii Sake Brewery

Chugoku・Shikoku

♯Hiroshima

B. "Ishizuchi Junmai Daiginjo Sakurahime" with a gorgeous aroma and a refreshing aftertaste (Ishizuchi Sake Brewery/Ehime Prefecture)

Ishizuchi Sake Brewery is located at the foot of Mt. Ishizuchi, the highest peak in western Japan. Rooted in Saijo City, Ehime Prefecture, a town famous for its water, the brewery continues to brew sake with an emphasis on handcraft, led by the brewer's family. For brewing water, they use the ultra-soft water of Mt. Ishizuchi, which has been selected as one of Japan's 100 famous waters, and aim to create a sake that can be enjoyed with meals, which becomes more delicious the more you drink it.

"Ishizuchi Junmai Daiginjo Sakurahime" is a sake brewed using Ehime Prefecture's original "Sakurahime yeast." It features an elegant flavor that harmonizes a tropical aroma reminiscent of mango with a pleasant acidity. The bottle design is inspired by the delicate "Sakurahime" flower, creating a gorgeous look befitting a special drink. Enjoying it in a wine glass brings out the aroma even more.

Specific name: Junmai Daiginjo sake
Ingredients: Rice (domestic), rice malt (domestic)
Rice polishing rate: 44%
Rice used: 100% Shizukuhime rice from Ehime Prefecture
Alcohol content: 16%
Yeast: Ehime Sakurahime Yeast Type 1 Tropical
Awards received:
Delicious Sake in a Wine Glass Award Premium Daiginjo Category Gold Award (2023)
KURAMASTER Junmai Daiginjo Category Gold Award (2023)
IWC SAKE Division Junmai Daiginjo Division SILVER (2023)

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Ishizuchi Sake Brewery

Atago

♯Ehime♯Sake brewery

C. A sophisticated cup born from Kyoto tradition: "Eikun Koto Sennen Junmai Daiginjo" (Saito Shuzo/Kyoto Prefecture)

This Junmai Daiginjo sake is made from 100% Kyoto-grown "Iwai" rice, a type of rice suitable for sake brewing, by the prestigious Saito Sake Brewery in Fushimi. "Iwai" was once called a phantom sake rice, but a revival project was launched in 1988. Saito Sake Brewery was in charge of the test brewing, and four years later it was commercialized.

"Koto Sennen Junmai Daiginjo" is a sake made using the famous water of Fushimi, Kyoto, and brewing techniques that have been cultivated over many years. It is characterized by its mellow, deep flavor and fruity ginjo aroma. It has won awards at the All-American Sake Appraisal for five consecutive years. It is a masterpiece that captures the atmosphere of Kyoto, where history and innovation intersect.

Specific name: Junmai Daiginjo sake
Ingredients: Rice (domestic), rice malt (domestic rice)
Rice polishing rate: 45%
Rice used: 100% Iwai
Flavor: Banana
Alcohol content: 15%
Awards: National Sake Appraisal (Daiginjo Sake B category)

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Saito Sake Brewery

京都

♯Sake brewery#Kyoto

D. Traditional sake revived in Maizuru "Junmai Ginjo Ikegumo Shukui" (Ikeda Sake Brewery/Kyoto Prefecture)

Ikeda Sake Brewery was founded in 12. After more than 20 years of closure, they resumed sake brewing in 2006 and revived "Ikegumo" as the only sake brewery in Maizuru. The head brewer, Kikue Ikeda, is also a chef and brews sake with an emphasis on balance, making it suitable for drinking with meals.

"Junmai Ginjo Ikegumo Shuku" is a Junmai Ginjo sake made from 100% "Shuku" sake, a variety of rice grown in Maizuru that is suitable for sake brewing. It has a soft and refreshing taste and is best enjoyed at room temperature or chilled.

Specific name: Junmai Ginjo sake
Ingredients: Rice (domestic), Koji (domestic)
Rice polishing rate: 55%
Rice used: Iwai (produced in Maizuru, Kyoto Prefecture)
Alcohol content: 15%

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Ikeda Sake Brewery

京都

#Kyoto♯Sake brewery

E. "Tatomo Tokubetsu Junmai" with a pure, delicious flavor (Takanoi Sake Brewery/Niigata Prefecture)

Takanoi Sake Brewery is located in Ojiya City, Niigata Prefecture. Its predecessor, Yamazaki Sake Brewery, has been brewing sake since the late Edo period, and although it was once hit by a fire, it made a fresh start as Takanoi Sake Brewery in 1955 (Showa 30). The brewery has grown alongside the harsh natural environment of a region with heavy snowfall. In this area with an abundance of meltwater, they continue to make sake that brings out the natural flavor of the rice by making use of the pure brewing water.

"Tanyu Special Junmai" is a special junmai sake made with 100% "Echitanrei", a type of sake rice that is not sold outside the prefecture, making the most of the characteristics of the sake rice. It has a refreshing taste and a full, rich flavor that spreads throughout your mouth, and its true value is best enjoyed with food.

Specific name: Special pure rice sake
Rice polishing rate: 60%
Rice used: 100% Koshitanrei rice from Ojiya, Niigata Prefecture
Ingredients: Rice (produced in Niigata Prefecture), rice malt (produced in Niigata Prefecture)
Alcohol content: 16%

HP:https://hatsuume.co.jp/

F. "Kankura Junmai Ruri Unfiltered, Undiluted, Unpasteurized" (Matsui Sake Brewery, Kyoto Prefecture) - Enjoy the aroma of celebratory rice

Matsui Sake Brewery is located in Demachiyanagi, Kyoto. Founded in 11, it is the oldest sake brewery in Kyoto with a history of over 1726 years. Even after a hiatus, the brewery continues to make sake with a focus on handcrafted craftsmanship. Located on the first floor of an apartment building, in an environment unique to the city, the brewery continues to operate as the oldest sake brewery in Kyoto, inheriting the spirit of its founding.

"Kamikura Junmai Ruri" is a pure rice sake made with "Iwai" rice grown in Kyoto. The fermentation period, which is said to be an average of 25 days, is extended by about 10 days and finished slowly at low temperature to bring out the rich flavor and lustrous aroma of the rice to the fullest. It is unfiltered, undiluted, and unpasteurized, allowing you to enjoy the pure flavor directly.

Specific name: Junmaishu
Ingredients: Rice, rice koji
Rice polishing rate: 65%
Rice used: Shuku
Alcohol content: 15%-17%
Yeast: Matsui Sake Brewery original

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Matsui Sake Brewery Co., Ltd.

京都

#Kyoto♯Sake brewery

G. "Tsuki no Katsura Iwai 80%" lightly polished pure rice sake that brings out the unique characteristics of the rice (Masuda Tokubei Shoten, Kyoto Prefecture)

Founded in 1675, Masuda Tokubei Shoten is a long-established sake brewery in Fushimi, Kyoto that has been in business since the Edo period. It has been committed to innovating while preserving tradition, and in 1964 developed Japan's first sparkling nigori sake. The unique flavor created by the fine bubbles produced by secondary fermentation in the bottle continues to attract many fans to this day.

"Iwai 80%" is a sake made from "Iwai", a type of rice suitable for sake brewing, grown without pesticides in Fushimi, Kyoto, and polished to a minimum. The low polishing ratio of 80% brings out the rich sweetness and deep umami of the rice to the fullest. It has the full-bodied flavor that is characteristic of low polishing, but with a fresh aftertaste and a fragrance reminiscent of freshly cooked rice. This is a pure rice sake that makes the most of tradition and technique, allowing you to enjoy the natural appeal of the ingredients.

Specific name: Junmaishu
Ingredients: rice, rice koji
Rice polishing rate: 80%
Rice used: 100% Kyoto Sanshuku rice
Flavor: Fruity banana aroma and the umami taste of rice
Alcohol content: 16%
Yeast: Kyo no Hana

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Masuda Tokubei Shoten

京都

#Kyoto

H. Sake that evolves with the natural bacteria"Shin Tsuchida" (Tsuchida Sake Brewery/Gunma Prefecture)

Tsuchida Sake Brewery, located in Kawaba Village, Gunma Prefecture, is a sake brewery that is committed to brewing all its sake using kimoto yeast. They use only three ingredients - rice, water, and koji - and traditional techniques that make the most of the lactic acid bacteria and other microorganisms that live in the brewery. The rice they use is primarily locally grown edible rice, and they believe in keeping the polishing rate as low as possible to bring out the natural flavor of the rice.

"Shin Tsuchida" is a pure rice sake made with no additives. It is brewed using a method similar to that used in the Edo period, and is characterized by its complex and deep flavor, even though it does not contain any added yeast. It is a "growing sake" that does not deteriorate even after opening, and its flavor continues to change over time. The "Shin" on the label has various meanings, such as "new, true, god, faith, heart, depth, progress, core, and growth," and is left to the interpretation of each drinker.

Specific name: Junmaishu
Ingredients: Rice (domestic), Koji (domestic)
Rice polishing rate: 90%
Rice used: Gunma Prefecture (Asahi no Yume)
Flavor: Caramel-like aroma
Alcohol content: 16%
Yeast: No yeast additives (kura yeast)

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Tsuchida Sake Brewery

Gunma

♯Gunma

I. Sake that lives in harmony with nature "Niida Shizenshu Junmai Genshu" (Niida Honke / Fukushima Prefecture)

Founded in the mid-Edo period, Niida Honke in Fukushima boasts over 300 years of history. Its mission is to be "a sake brewery that protects Japan's rice fields," and it uses naturally grown rice without the use of pesticides or chemical fertilizers, and is committed to brewing sake using natural water and kimoto brewing.

Since its release in 42, "Niida Shizenshu Junmai Genshu" has been loved as a "delicious, healthy sake." The "Kumidashi four-stage brewing" method inherited by the Niida Honke family creates a perfect balance between the flavor of the rice and the natural acidity. The deep acidity unique to the kimoto brewing method tightens the contours, and the sake has a thick, amber color.

Specific name: Junmaishu
Rice polishing rate: 85%
Rice used: Domestic rice
Ingredients: rice, rice malt
Alcohol content: 16%
Yeast: No additives (brewery yeast)

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Niida Honke

Fukushima

#Fukushima

J "Tomo Junmaishu Premier Amour" (Kitagawa Honke / Kyoto Prefecture) supporting Kyoto's local sake culture

Kitagawa Honke is a long-established sake brewery in Fushimi, Kyoto. While preserving the traditional sake brewing methods that have been passed down since the Edo period, they also continue to take on new challenges to suit the times. Under the direction of the master brewer, Yoshifumi Tajima, they achieve a well-balanced flavor through careful temperature control and fermentation adjustments.

"Tomo Junmaishu Premier Amour" is a pure rice sake with a sweet and sour taste like white wine. It is designed to be paired with French and Italian cuisine, and has a light yet deep flavor. When poured into a glass, it releases a gorgeous aroma that will brighten up any dining table, whether Japanese or Western.

Specific name: Junmaishu
Ingredients: Rice (domestic), rice koji (domestic rice)
Rice polishing rate: 68%
Rice used: Gohyakumangoku and others
Flavor: Sweet and sour wine-like aroma
Alcohol content: 13%
Yeast: Kyoto Love

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Kitagawa Honke

京都

♯Sake brewery#Kyoto

K. A fusion of wine and sake: "Junmai Ginjo TAMA" (Tamanohikari Sake Brewery, Kyoto Prefecture)

Tamanohikari Sake Brewery was founded in the Edo period and is known as a pioneer of Junmai Ginjo sake brewing in Fushimi. In order to maximize the flavor of the rice, they are committed to brewing Junmai sake without using any brewing alcohol.

"Junmai Ginjo TAMA" is made using 100% Bizen Omachi, a rare sake rice grown in Okayama Prefecture, and uses yeast for grape wine. It has a gorgeous fragrance reminiscent of white wine and a refreshing acidity, with an excellent balance of sweetness, acidity, and umami. Enjoying it in a wine glass brings out the fruity aroma even more.

Specific name: Junmai Ginjo sake
Ingredients: rice, rice koji
Rice polishing rate: 60%
Rice used: 100% Omachi grown in Okayama Prefecture
Alcohol content: 12%
Yeast: No. 4 for wine

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Tamanohikari Sake Brewery

京都

#Kyoto♯Sake brewery

L "2013 Vintage Junmai Sake" (Kinshi Masamune / Kyoto Prefecture) - A mature taste born from low-temperature aging

Kinshi Masamune was born in Kyoto and raised in Fushimi, and has a history of over 240 years. The townhouses and sake breweries that once brewed sake to be presented to the Imperial Family still remain in the area where the company was founded. They use Fushimi's famous water, Tokiwa Well Water, to brew sake that combines traditional techniques with modern facilities.

This Junmai sake was brewed in 2013 and aged for a long time at low temperatures. It has a mellow, deep flavor and a subtle umami taste that comes from aging. The deep flavor that has been nurtured over time is even more appealing when enjoyed at room temperature or warm.

Specific name: Junmaishu
Ingredients: rice, rice koji
Rice polishing rate: 65%
Flavor: Dried fruits, nuts, brown sugar
Alcohol content: 16%

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Masamune Kinshi

京都

♯Sake brewery#Kyoto

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