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Rice, Water, Skill. The ultimate combination of Akita’s bounty.

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Ginjo-shu

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::: Ginjo-shu :::

To delight customers, Toji pours his ardor.

Daiginjo Zuicho

Use the highest grade sake rice, "Yamada-Nishiki" as an ingredient. Gathering every drop come out from the bag naturally…

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Daiginjo Wacho

Milling down the highest grade sake rice "Yamada-Nishiki" to 35%, and brew it under the really severe cold environment in Akita…

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Daiginjo Kacho

Milling down selected Akita's sake rice, "Miyama-Nishiki" gently and carefully, and then brew under the perfect temperature controlling with great care…

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Junmai Daiginjo

Milling down "Akita Sake Komachi", Akita's sake rice, to 45% and brew with Akita brewing style (Long and slow fermentation in low temperature)…

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Daiginjo

Milling down "Akita Sake Komachi", Akita's sake rice, to 45% carefully, and brew with Akita brewing style. (Long and slow fermentation in low temperature)…

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Dessert Jungin

“Dessert Sake” is our new sake category which took us 2 years to develop…

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  • HOME
  • Products
    • TAKASHIMIZU
      • Ginjo-shu
      • Junmai-shu
      • Honjozo-shu
      • Futsu-shu
    • SHIMIZU-NO-MAI (USA)
      • pure eclipse
      • pure night
      • pure dusk
      • pure dawn
      • pure
      • pure snow
  • Brewing
    • Style
      • Spirits
      • Rice
      • Water
      • People
    • Brewing Process
    • Toji -Brew Master-
      • Head office
      • Goshono
  • Enjoying Sake
    • How to Drink
    • Sake Types
  • About Us
    • Company Profile
    • Our Breweries
    • History
    • Contact us
  • Sakagura Blog