Sakuramasamune2017-07-04T19:10:15+00:00

Sakuramasamune is one of Japan’s oldest Sake makers. They started brewing sake in 1625, and have traditions going back about 400 years. The brewery is located in Nada district in Kobe, Hyogo prefecture, in the West of Japan, the most famous region for sake brewing.

Overview

In 1840 the 6th head of the family, Tazaemon Yamamura discovered the “Miyamizu” groundwater that influences a lot of the sake industry today. He was also responsible for finding out the relation between the sake quality and the rice polishing ratio. In brewing he used ‘rice’ that was polished longer and made whiter than usual. He was credited to be the originator of the “ginjo-shu”.

In 1884 the brand name “Sakura Masamune” was registered as a brand name and in 1913 Yamamura Sake Brewing Company was ordered to be the purveyor to the Imperial Household. In 1992 the name was changed to “Sakura Masamune Co.”

Today Hyogo prefecture which is known for its beautiful nature, the mountains, rivers, and clear water, is the biggest production area for sake and thanks to the mild climate produces the finest quality of rice and water, which are the main ingredients for sake making.

Sakuramasamune use the locally sourced Yamadanishiki rice grown in Miki City near Kobe for all of their products. All the water comes from Rokko mountain, and this water is rich in nutrients and contains very little iron which is bad for sake fermentation.

The current President, Tazaemon Yamamura is eleventh head of Sakuramasamune and is a descendant of the family line.

Thanks to the discovery in 1840 by the 6th head of the family ,Tazaemon Yamamura of the “Miyamizu” groundwater, the sake from Hyogo became very popular in Tokyo (Edo) and Sakuramasamune named their sake Masamune as their brand name. However the “Masamune” name was used widely by over 100 producers, so in 1884 when trademark regulations were enacted in Japan, Sakuramasamune applied to trademark Masamune, but they were turned down. So the brewery added Sakura, the name for the national flower in front of its name, and that’s how “Sakura masamune” was born.

In 1904, the Japanese government established the sake brewing research institute to find the best yeasts among all of Japan to improve the safety and quality of sake brewing nationally. The ‘Kyokai yeast’ from Sakuramasmaune was identified as the best of all, and was designated the no.1 yeast by the Japan Sake brewing association.

So Sakuramasamune is synonymous with innovation, quality, and being a leading company in the Sake industry.

CATEGORY Junmai Daiginjo
VOLUME 1800ml, 720ml
ALCOHOL % 15.5%
SAKE METER VALUE  plus 2.5
ACIDITY  1.10
INGREDIENTS 100% Yamadanishiki Rice from Hyogo
RICE POLISHING RATIO 50%
FLAVOUR Light bodied and semi dry
FOOD PARING Ham, fish baked in cheese, Fried Tofu, shrimp dim sum
SERVING TEMPERATURE 5° C to about 35° C

CATEGORY Daiginjo
VOLUME 1800ml
ALCOHOL % 15.5%
SAKE METER VALUE  plus 5.0
ACIDITY  1.20
INGREDIENTS 100% Yamadanishiki Rice from Hyogo
FLAVOUR Gorgeous aroma of apple and melon. Smooth to drink, a crisp after finish
FOOD PAIRING Fresh fish carpaccio, camembert cheese, jelly fish with mustard, steamed chicken
SERVING TEMPERATURE 10° C to about 20° C

CATEGORY Daiginjo
VOLUME 720ml
ALCOHOL % 15.5%
SAKE METER VALUE  plus 2.0
ACIDITY  1.2
INGREDIENTS 100% Yamadanishiki Rice from Hyogo
FLAVOUR Gorgeous aroma of apple and melon. Smooth Sake with a crisp aftertaste. Fruity and dry.
FOOD PAIRING Fresh fish Carpaccio, Avocado and Shrimp cocktail, Steamed chicken, Camembert chesse
SERVING TEMPERATURE 10° C to about 20° C

CATEGORY Tokubetsu Junmai
VOLUME 1800ml, 720ML, 300ML
ALCOHOL % 15.5%
SAKE METER VALUE  plus 3.0
ACIDITY  1.5
INGREDIENTS 100% Yamadanishiki Rice from Hyogo
RICE POLISHING RATIO 65%
FLAVOUR Mellow and semi –dry with a crisp aftertaste. A well structured Sake with sophisticated savory (Umami )flavor of Yamadanishiki rice.
FOOD PAIRING Salmon Meniere, chilled Tomato Pasta, Fried Oyster with sauce, Acqua Pazza
SERVING TEMPERATURE 10° C to about 45° C

CATEGORY Junmai
VOLUME 720ml
ALCOHOL % 14%
SAKE METER VALUE  minus 10.0
ACIDITY  2.20
INGREDIENTS Water, Rice, Malted Rice from Hyogo
RICE POLISHING RATIO 70%
FLAVOUR Full-body type Sake with refreshing taste of balanced acidity. With a complex blend of well-integrated aroma like apple, the Sake starts smooth but develops body in the middle.
FOOD PAIRING Deep fried fish and vegetables (Tempura), Spaghetti with vegetables sauteed in olive oil, Roast Beef
SERVING TEMPERATURE 10° C to about 45° C

CATEGORY Honjozo
VOLUME 1800ml, 720ml
ALCOHOL % 15.5%
SAKE METER VALUE  plus 2.5
ACIDITY  1.30
INGREDIENTS 100% Yamadanishiki Rice from Hyogo
RICE POLISHING RATIO 70%
FLAVOUR Light bodied and smooth with a crisp finish. Designed to pair with a wide variety of dishes, brings out savoury flavour of ingredients. Suitable for serving at wide temperature range. Clear and refreshing when it is chilled, dry with mellowness when it is warm.
FOOD PAIRING Sauteed scallops, steamed Conger, Simmered Fish, Sushi
SERVING TEMPERATURE 10° C to about 45° C

CATEGORY Ginjo Genshu (undiluted)
VOLUME 1800ml, 720ml, 300ml, 180ml
ALCOHOL % 18.5%
SAKE METER VALUE  plus 4.0
ACIDITY  1.50
INGREDIENTS 100% Yamadanishiki Rice from Hyogo
RICE POLISHING RATIO 60%
FLAVOUR Light bodied dry type of undiluted sake with alcohol volume of 18.5% slightly higher than usual sake at 15-16%. With its rich savoury taste of rice and dry feeling, it helps you to refresh your palette and enjoy the next bite more!
FOOD PAIRING Olive oil marinated salad, salt grilled pork, deep fried vegetable and fish (Tempura)
SERVING TEMPERATURE 10° C to about 35° C

CATEGORY Futsushu
VOLUME 200ml
ALCOHOL % 11%
SAKE METER VALUE  minus 15.0
ACIDITY  1.60
INGREDIENTS Water, rice, malted rice, brewer’s alcohol
RICE POLISHING RATIO
FLAVOUR Sparkling sake with dry and refreshing feeling of bubbles and well balanced acidity. The alcohol volume is lower than normal sake and is designed to served chilled, as an aperitif or with a meal.
FOOD PAIRING Deep fried vegetable and fish (Tempura), grilled chicken, dumplings, stir-fried vegetable and noodles
SERVING TEMPERATURE 5° C to about 10° C

CATEGORY Daiginjo
VOLUME 1800ml
ALCOHOL % 15.5%
SAKE METER VALUE  plus 4.5
ACIDITY  1.05
INGREDIENTS 100% Yamadanishiki Rice from Hyogo
RICE POLISHING RATIO 50%
FLAVOUR Smooth sake with mellow flavour and sharp finish. With gorgeous aroma of tree fruits – like frsh pears or passion fruits, yet dry and crisp. Suitable for serving at a wide range of temperature.
FOOD PAIRING Prawn in chilli sauce, aged cheese with nuts, stone grilled chicken, fresh carpaccio.
SERVING TEMPERATURE 10° C to about 40° C

CATEGORY Junmai
VOLUME 1800ml, 720ml, 300ml
ALCOHOL % 15.5%
SAKE METER VALUE  plus 5.0
ACIDITY  1.20
INGREDIENTS 100% Yamadanishiki Rice from Hyogo
RICE POLISHING RATIO 70%
FLAVOUR Dry but light bodied sake that became popular in the Edo Period.
FOOD PAIRING
SERVING TEMPERATURE 10° C to about 45° C

Sake Serving Chart

Hot 55°C Tobikiri-kan Piping hot
50°C Atsu-kan Hot
45°C Jou-kan Nearly hot
40°C Nuru-kan Warm
35°C Hitohada-kan Body temperature
30°C Hinata-kan In-the-sun temperature
20°C Jou-on Room temperature
15°C Suzu-hie Chilled
10°C Hana-bie Spring chilled
5°C Yuki-bie Snow cold

 

Sake Information