Junmai Type
Refreshingly sweet-sour such as Honey with Lemon; the umami influenced by rice is sufficient, great to pair with rich food.

Sake is normally made with yellow koji, but this label is made with white koji that is used for Shōchū. White koji produces a lot of citric acids so it gives the crispiness like lemon to the taste of sake.

The first note has a strong refreshing feeling like lemon, the sweetness, and sourness vibrantly pop out at the same time. The first impression is very refreshing. Its sourness controls the sweetness well so it's not long-winded. On top of that, the rich umami is very robust for the sake of 14% alcohol so that it never finishes as an only refreshing sake.

In the very end, the refreshing bitterness like the lemon peel of lemon leaves slightly. It's best to pair with something like fried food.

Polish rate:55%
Alcohol content:14%


Mainly use the local brewery rice local fine farmers produce. Aomori's signature rice is "Hanafubuki" which makes the taste of sake rich and roundish. To make an innovation, we are proactively try new brewery rices. In 2014, new brewery rice called "Hanasayaka" has been invented in Aomori. Now, we are tackling this brewery rice.


Towada lake is one of the most transparent lake in Japan. Most of people living here have benefits from Oirase river originated from this beautiful lake. Its underground water flows into the well in the brewery and we use it for brewing.


Its brewery master was appointed as an excellent craftsman by Aomori prefecture in 2014. By injecting technology and latest trend into the inherited traditional skill, we are trying to produce hi-standard new sake.


The concept is "Sake is the crystal of local culture". Hatomasanune shuzo is one and only brewery in Towada city. As a representative of home ground, brew mater born and raised here uses only local ingredients and produce masterpiece which local people can be proud of.