Hideyoshi Junmai Daiginjo

Farming rice like “Yamada Nishiki” and “Akita Sake Komachi” are used. Luxury shaving up to 40 percent of the rice, the original thorough temperature management, is a gem of a master brewer intimacy, which is a long-term low temperature fermentation.

The Daiginjo has a fruity fragrance and it leaves a smooth aftertaste.

Grade: Daiginjo
Rice: Yamadanishiki
Polish: 40%
SMV: +3.5
Acidity: 1.4
Alcohol: 15%


International Wine Challenge 2015 – Silver Medalsilver_thumb

The Fine Sake Awards 2016 – Grand Gold Award


Pretty aroma of pineapple, lemon curd and fresh grapes. Delicate and refreshing with a citrus tail. A storage state in the sake cellar is good. The fragrance is like the fruit of the southern country. The taste of rice is rich.

Grade: Junmai Daiginjo
Rice: Yamadanishiki
Polish: 40%
SMV: +2.0
Acidity: 1.2
Alcohol: 15.1%

Suzuki Shuzoten

Suzuki Shuzoten is one of the oldest continually operating sake houses in Japan, and one of Akita’s most well known and respected breweries. Founded by Matsuemon Suzuki in 1689, the brewery has been run by the Suzuki family for 19 generations. The name Hideyoshi was given to the brewery by the local lord Satake. It is said that he tasted all of the sake in Akita and judged the sake of this brewery to be the very best. For over three centuries, Suzuki Shuzoten has strived to live up to the high standards set by the Hideyoshi name.

How has Suzuki Shuzoten been able to brew such premium generation after generation? The answer begins with the sake rice they use, which is almost always of higher quality and milling than is typical for the classification. This yields smoother sakes, with incredibly long finishes. Furthermore, the brewery is committed to using only local Akita sake rice, imparting the deep, rustic flavors to their sakes that make them so exceptionally food friendly. Add to that the skill and dedication of long-time toji Shigemasa Ishizawa, and you can see why Hideyoshi sake consistently finishes strongly at competitions.

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