SAKURAMASAMUNE
Yomigaeri Hyakunen
Yomigaeri Hyakunen
Sake Type (designation) Junmai (Kimoto, Genshu)
Rice Yamadanishiki (from Yokawa)
Rice Polishing Ratio 80%
Alcohol Content (by volume) 16.5%
Sake Mater Value +1.0
Acidity 2.00
sweet
middle
medium dry
dry
5°C
(41°F)
10°C
(50°F)
15°C
(59°F)
20°C
(68°F)
35°C
(95°F)
40°C
(104°F)
45°C
(113°F)
50°C
(122°F)

limited product: 200〜300 bottles / year

  "Yomigaeri Hyakunen" is Junmai genshu which is brewed with "Sake Yeast Kyokai No.1 (Sakuramasamune's yeast)" and from the best ingredients in the same method as 100 years ago.
  It doesn't add water for the adjustment of alcohol concentration, and has umami flavor of rice. It can be enjoyed with the full-bodied and the sharp taste.

《Yamadanishiki》
  Yamadanishiki which is one of the best types of rice for brewing sake is used for this sake. Yokawa-cho is the birthplace and the largest production area of Yamadanishiki, and in this area the quality of Yamadanishiki is the highest in Japan (special A district for cultivating it).
   We have been keeping relationship with Narai area in Yokawa-cho for over 100 years. In Narai area, with the farmers we also plant and harvest the rice crop by hand and dry the rice with equipment called 'Inaki'. And it is polished to 80% based on the recipe of the Meiji era.

《Miyamizu》
  It also uses Miyamizu, the best water for brewing sake, which was discovered by our brewery. The water is hard water acquired in a limited area in Nishinomiya. It consists of a lot of favorable elements as phosphorus and potassium, and contains less iron which is unfavorable one for making sake.

《Sake Yeast Kyokai No.1》
  In 1904 the Japanese government set out National Prefectural Institute of Brewing to find the best yeasts among all of Japan's sake breweries, in order to improve the safety and quality of sake brewing nationally.
  In 1906, the yeast from Sakuramasamune was isolated by Mr. Takahashi who used to work as a Toji brewery worker at the institute. It was identified as the best of all, and designated Sake Yeast Kyokai No.1 and was distributed throughout Japan.
  However because of brewing changes and war, Sake Yeast Kyokai No.1 disappeared from many sake breweries and it was called "rare yeast" which hadn't existed in the world. Yet it have found that it was preserved by Nihon Jozo Kyokai (Brewing Society of Japan), and it has been 60 years to be re-brewed from the yeast by Sakuramasamune, its birthplace.

《Sakuramasamune Kimoto method》
  The shubo (yeast starter) of this sake is brewed in the style of "Sakuramasamune Kimoto method" which is replicated from the 100-year-old recipe.
   The fermenting process of the moromi (sake mash) of this sake is also replicated based on the old notes.

《Mash filtration, maturation》
  The moromi after fermentation is carried into sake bags by hand. "Shizukuzake", the sake which sweats out and drips from the bags is bottled, and it is stored at low temperature during summer for maturation.

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