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The original yeast self-grown is used to brew this sake. This yeast tends to generate lots of fruity aroma. Top note is not too fruity but its taste is like juicy fresh fruits. Attack is clean and smooth. Nimble sourness shows up in the end of well-balanced sweetness and makes the after taste crisp.
It's very fancy to start diner with this cheerful sake.

"SAKEMUSASHI" brewery rice which is signature rice of Saitama prefecture is used. This is all-Saitama made unique sake.

Polish rate:60%
Alcohol content:16%


Used to use the Yamadanishiki produced in Hyogo, however, we were not satisfied with the quality. When we firstly changed it to the one made in Saitama, the quality was drastically improved. This incident told us the importance of sticking with terroir. Currently, we use various kind of local brewery rice like SAKEMUSASHI さけ武蔵, SAINOKAGAYAKI 彩のかがやき.


Use pure and soft underground water from the well in the brewery.


Brew master is in just his 30s and the history of brewery is not too long, so that only importance is to keep chanllenging. Designning and preparation phase is almost everything brewers can cover in entire production process. In this phase, we need to imagine the ideal taste and consider the combination of methods to make it happen. We consider the examination of result as the preparation for brewing toward next year. Our strong point is enjoying this endless try and error.


To contribute to our home town, increasing the amount of local rice year by year. Moreover, we produce brewery rice by ourselves with synergistically linking with local farmers. To bring the potential of local rice out, we cultivate the original yeast in the brewery's labo. We think it's meaningless to produce sake with the high grade ingredients made in other area. Stick with local, stick with originalty!