• HAGI

For Special plan members
The most remarkable characteristic of this brewery is umami and richness generated by maturing. Accoding to the brew master, "we planned to age this label till the Autumn, so it was particularly designed from rice washing". This is the label we should drink in this Autumn season.
The aroma is gentle, but also slightly mild like hot milk. Texture is very soft and sikly, like melting on the tongue.
The taste is slightly sweet, but it doesn't insist too much and umami influenced by rice accounts the largest part of taste. Toward to the finish, faint sourness comes and clear the aftertaste.
The hot sake must be the best choice to enjoy the umami of Yamaguchi's local rice "Saito no Shizuku"!

Polish rate:60%
Alcohol content:16%


They only use high-quality local rice, which is selected carefully. Besides, they keep researching to make the differences. Using non-agrochemical rice is one of their current in-focus challenge.


Use the water from own well under-ground water of Abu-River, which is famous for high-quality water, flows in.


It is said that washing rice is the foundation of brewing good sake. Depending on the condition of rice changing year by year, soaking time of rice has to be changed accordingly, so that it's necessary to keep having a beginner's mind and go back to basics every year.
As a brew master in this generation, it's mandatory to add new value on brewery's tradition.


Chōmonkyō is the originator of rich and complex sake; particularly focusing on producing sake that has more umami since autumn. To let them mature steadily but healthly, they produce sake with the extreme care.
Freshly produced sake nouveau is also delicious, however, it's Autumn when Okazakishuzo proves its real value.