Full-bodied flavor that complements daily meals. The sake has a rich texture yet retains a refreshing clarity, fully showcasing the unique terroir of Kaisei Town. With each sip, you can't help but take another, immersing yourself in the tranquil charm of this sake, even forgetting to continue your meal.
It is recommended to pair it with the local specialty “Korikori Yaki” or dried fish from Manazuru, which can better highlight the flavorful allure of this sake.
Seto Shuzoten was founded in the first year of the Keio era (1865), during Japan's Bakumatsu period as it entered a new era. As the representative brand of the brewery, Sakatanishiki has been cherished throughout history and is a sake that carries a legacy.
Due to a shortage of sake brewers, the brewery paused its own brewing since 1980. However, after the reconstruction of the brewery in 2018, they decided to revive this long-standing brand, recommitting to brewing and continuing to promote its traditional flavors.
This revival uses rice from the Ashigara Plain and yeast native to the brewery. In the Edo period, Kaisei Town was a major supplier of sake rice to the Odawara Domain, and due to the prevalence of sake rice cultivation, it was even called Sakagata Village. Today, this fertile countryside still nurtures high-quality sake rice, becoming an important ingredient in brewing Sakatanishiki.
The yeast used is the kura-katsu yeast that naturally propagated in the old brewery before reconstruction, allowing this sake to retain the traditional essence since the Bakumatsu period.
It is recommended to pair it with the local specialty “Korikori Yaki” or dried fish from Manazuru, which can better highlight the flavorful allure of this sake.
Seto Shuzoten was founded in the first year of the Keio era (1865), during Japan's Bakumatsu period as it entered a new era. As the representative brand of the brewery, Sakatanishiki has been cherished throughout history and is a sake that carries a legacy.
Due to a shortage of sake brewers, the brewery paused its own brewing since 1980. However, after the reconstruction of the brewery in 2018, they decided to revive this long-standing brand, recommitting to brewing and continuing to promote its traditional flavors.
This revival uses rice from the Ashigara Plain and yeast native to the brewery. In the Edo period, Kaisei Town was a major supplier of sake rice to the Odawara Domain, and due to the prevalence of sake rice cultivation, it was even called Sakagata Village. Today, this fertile countryside still nurtures high-quality sake rice, becoming an important ingredient in brewing Sakatanishiki.
The yeast used is the kura-katsu yeast that naturally propagated in the old brewery before reconstruction, allowing this sake to retain the traditional essence since the Bakumatsu period.
Product Name: Seto Honjozo Sakatanishiki
Grade: Honjozo
Polishing Rate: Koji Rice: 60%, Hanging Rice: 67%
Rice Type: Yamada Nishiki, Gin no Sato
Alcohol: 15% Vol
Brewery Prefecture: Kanagawa Seto Shuzoten Co., Ltd.
