SASANOKAWA
Daiginjo Genshu KAISEI

TYPE ○ Daiginjo
USED RICE ○
Yamada Nishiki from Hyogo Prefecture
ALC% ○ 17%
SMV ○ +5
VOLUME ○ 720ml
ACIDITY ○ 1.1
AMINO ACID CONTET ○ 0.8

This is the original sake of Daiginjo, which is made by polishing up to 40% of Hyogo prefecture's special sake brewing suitable rice "Yamada Nishiki" and carefully brewed by the brewers for exhibition at the appraisal. Please enjoy the gorgeous aroma and rich taste with chilled.

SASANOKAWA
Junmai-Ginjo Genshu KAISEI

TYPE ○ Junmai Daiginjo
USED RICE ○
Yamada Nishiki from Hyogo Prefecture
ALC% ○ 17%
SMV ○ +4
VOLUME ○ 720ml
ACIDITY ○ 1.2
AMINO ACID CONTET ○ 0.7

This is the original sake of Junmai Daiginjo, which is made by polishing up to 40% of Hyogo prefecture's special sake brewing suitable rice "Yamada Nishiki" and carefully brewed by the brewers for exhibition at the appraisal. Please enjoy the gorgeous aroma and rich taste with chilled.

sold
out

SASANOKAWA
Daiginjo MEIWAGURA

TYPE ○ Daiginjo
USED RICE ○
Yamada Nishiki from Hyogo Prefecture
ALC% ○ 16%
SMV ○ +5
VOLUME ○ 720ml
ACIDITY ○ 1.2
AMINO ACID CONTET ○ 1.0

This Daiginjo is the same as the sake exhibited at the appraisal, which was carefully brewed from Yamada Nishiki, which has a rice polishing ratio of 40%. It is a sake with a refreshing aftertaste with a good quality and moderate ginjo aroma and a well-balanced taste.

SASANOKAWA
Junmai Ginjo

TYPE ○ Junmai Ginjo
USED RICE ○ Fukunoka
ALC% ○ 15%
SMV ○ ±0
VOLUME ○ 720ml
ACIDITY ○ 1.5
AMINO ACID CONTET ○ 1.8

It is used all the locally produced rice. It features a mild aroma and a deep taste that feels the taste of rice spreading in the mouth. A high-quality, moderate ginjo aroma and a refreshing aftertaste. It can be enjoyed chilled, or warm.

sold
out

SASANOKAWA
Junmai-shu

TYPE ○ Junmai-shu
USED RICE ○ Fukunoka
ALC% ○ 15%
SMV ○ +2
VOLUME ○ 720ml
ACIDITY ○ 1.4
AMINO ACID CONTET ○ 1.4

This Junmai-shu is carefully brewed using Fukunoka, which rice polishing ratio of 58%, as the raw material rice.
It has a rich aroma and a deep taste, it also has a smooth and soft mouthfeel, which goes well with dishes and you can enjoy it from cold sake to warm sake.

SASANOKAWA
Ginjo-shu

TYPE ○ Ginjo-shu
USED RICE ○
Yume no kaori from Fukushima Prefecture
ALC% ○ 15%
SMV ○ +3.4
VOLUME ○ 720ml
ACIDITY ○ 1.3
AMINO ACID CONTET ○ 1.3

This ginjo-shu is carefully brewed with yeast which is used Fukushima prefecture's original rice suitable for sake brewing "Yume no Kaori" (rice polishing rate 58%) as raw material rice. The aroma is mild, it is easy to drink, and you can enjoy the delicious taste of beautiful products.

SASANOKAWA
Tennotsubu Daiginjo

TYPE ○ Daiginjo
USED RICE ○
Tennotsubu from Fukushima Prefecture
ALC% ○ 15%
SMV ○ +3
VOLUME ○ 720ml
ACIDITY ○ 1.3
AMINO ACID CONTET ○ 1.2

This is Fukushima's Daiginjo, which is carefully brewed with two types of yeast from Fukushima Prefecture. It was used Fukushima Prefecture's original rice "Ten no Tsubu" (rice polishing rate 50%) as the raw material. It has an elegant aroma and a beautiful taste. It goes well with food and you can be enjoyed it chilled, or at room temperature.

SASANOKAWA
Tennnotsubu
Mukahi Jitate (old type) Junmaishu

TYPE ○ Junmai-shu
USED RICE ○
Tennotsubu from Fukushima Prefecture
ALC% ○ 15%
SMV ○ +3
VOLUME ○ 720ml
ACIDITY ○ 2.2
AMINO ACID CONTET ○ 1.6

This Junmai-shu is carefully brewed with only Fukushima Prefecture's original rice "Ten no Tsubu" as the raw material. In order to bring out the full flavor of "Ten no Tsubu", the rice polishing rate is set to 80% to give it an old-fashioned taste. It has a rich aroma and a firm taste. Please enjoy it with chilled, at room temperature, or warm.

sold
out

SASANOKAWA
Fukunoka Junmaiginjo Fu

TYPE ○ Junmai Ginjo
USED RICE ○
Fukunoka from Fukushima Prefecture
ALC% ○ 15%
SMV ○ +4.7
VOLUME ○ 720ml
ACIDITY ○ 1.3
AMINO ACID CONTET ○ 1.5

It was made with 100% "Fukunoka" which is new rice suitable for sake brewing produced by Fukushima Prefecture.
You can feel the rich aroma and beautiful taste and enjoy it chilled, or warm.

SASANOKAWA
Fukushimaichi Karakuchi
(the driest sake in Fukushima pref.)
ICHI

TYPE ○ Honjozo Genshu
USED RICE ○
Hitomebore from
Fukushima Prefecture
ALC% ○ 19%
SMV ○ +22
VOLUME ○ 720ml
ACIDITY ○ 1.3
AMINO ACID CONTET ○ 1.5

This is the driest sake in Fukushima Prefecture.
Super dry taste made by fermenting rice sugar to the utmost limit.
It is good to drink with ice and goes well with the rich taste foods.

SASANOKAWA
Tokubetsu Junmai
YAMAZAKURA

TYPE ○ Tokubetsu Junmai-shu
USED RICE ○
Yume no kaori from Fukushima Prefecture
ALC% ○ 14%
SMV ○ +1
VOLUME ○ 720ml / 1.8L
ACIDITY ○ 1.5
AMINO ACID CONTET ○ 1.4

This is a special Junmai-shu that is made by polishing 60% of the rice "Yume no Kaori", which is suitable for sake brewing, which was originally produced by Fukushima Prefecture, and carefully brewed with the Ginjo yeast "Utsukushima Yume Yeast" from Fukushima Prefecture. Please enjoy the fragrant, soft and smooth taste.
Received the Gold prize at the "Wine Glass Delicious Japanese Sake Award 2014"
Received the Gold prize at the "National Kanzake Contest 2020/Premium Kanzake Category"