Crafted with dedication and time-honored tradition amidst the natural splendor of Tsugaru
Water and rice are the life forces of sake. The artistry of our skilled brewers completes our exquisite sake.
We begin with the pristine waters that flow from Mt. Iwaki, also known as the Mt. Fuji of Tsugaru, and carefully select the finest domestically grown rice,
mainly from within Aomori prefecture.
With these basic ingredients, our brewers' work begins.
Sparing no effort, they are stubbornly committed to making our sake by hand,
pouring their hearts into its painstaking cultivation and infusing it with their soul.
With gratitude for the natural gifts Aomori has gently nurtured, faithfully following the teachings of those before us, we continue to brew our sake
with a flavor unchanged for generations and a simple, pure essence.
Even in this age of constant change, we are committed to this approach like an unflagging guidepost.
We hope our sake, a Tsugaru specialty, will bring pleasure throughout Japan and the world.
News
23 October 2018
- Saito Sake Brewery to Attend the Joy of Sake 2018 Event in Tokyo
The Joy of Sake hosts sake events in 4 major world cities, London, New York, Hon…
28 September 2018
- Saito Sake Brewery Will Participate in the “Take a Sip of Japan! Japanese Sake & Shochu Campaign”
The Tourism Agency of the Ministry of Land, Infrastructure, Transport and Touris…
23 August 2018
- New Service for Tourists: Sake Brewer’s Rickshaw has Begun Operating
Saito Sake Brewery has begun operating a “Sake Brewer’s Rickshaw” sightseeing ri…
Rokkon
In the Heart Sutra, the legendary Buddhist monk Xuanzang describes gokon,
which are the five aspects (or senses) of human experience.
Fully utilizing these five senses requires inspiration of the heart - the sixth sense.
It is written that only with rokkon (six senses) are we truly able to know reality
as well as recognize and appreciate authenticity.
An expressive sake prepared with heart and soul that you can truly feel.
This sake was given the name Rokkon.
Junmai Daiginjo
- Rokkon Diamond
- 720ml / 7,000yen
Funagake shizukusake (sake drip-filtered into a large vat) filtered through cloth bags without using a press. It has an elegant ginjo fragrance and a sensitive, deep flavor.
| Rice | Yamada Nishiki |
|---|---|
| Polishing ratio | 40% |
| Alcohol content | 17% |
| Sake meter value | +2 |
| Acidity | 1.5 |
| Depth | Slightly light |
| Sweetness | Slightly medium |
| Serving temperature | 5 degrees Celsius – room temperature |
| Complementary dishes | Dobin mushi (traditional dish served in an earthenware teapot), grilled sea urchin, whiting tempura, cod pickled in miso, grilled Shamo chicken |
Junmai Daiginjo
- Rokkon Hisui
- 1.8L / 4,600yen
- 720ml / 2,300yen
Rich umami and a refreshing, crisp flavor.
| Rice | Hanaomoi |
|---|---|
| Polishing ratio | 40% |
| Alcohol content | 16% |
| Sake meter value | +2 |
| Acidity | 1.5 |
| Depth | Slightly light |
| Sweetness | Dry |
| Serving temperature | 10 – 15 degrees Celsius |
| Complementary dishes | Beef tataki (lightly seared and marinated beef), sukiyaki, burdock kakiage tempura, grilled surf clam |
Matsumidori
Our trade name as well as the name of our sake long beloved by the local population.
This local sake, a brew born from the local climate and culture, has created a storied history
as it has been passed down for generations.
Junmai Daiginjo
- Matsumidori Bekkaku
- 1.8L /15,000yen
Shizukuzake Tobingakoi (sake drip-filtered into a glass jar). Carefully selected Yamada Nishiki rice is thoroughly polished and then pressed over time. It maintains the true depth and robust aroma of the rice. The rich umami of the sake permeates after an initial elegant sweetness and the hint of tartness has a long pervasive tail.
| Rice | Yamada Nishiki |
|---|---|
| Polishing ratio | 40％ |
| Alcohol content | 17% |
| Sake meter value | -1.3 |
| Acidity | 1.6 |
| Depth | Slightly light |
| Sweetness | Slightly sweet |
| Serving temperature | 10 – 15 degrees Celsius |
| Complementary dishes | Seared medium fatty tuna, scallops grilled with miso and butter, bouillabaisse, ichigoni (simmered sea urchin and abalone) |
- Matsumidori Junmaishu
- 1.8L / 2,300yen
- 720ml / 1,200yen
Mild and mellow flavor. Tastes best warmed to 40 – 45 degrees Celsius.
| Rice | Masshigura |
|---|---|
| Polishing ratio | 65％ |
| Alcohol content | 16% |
| Sake meter value | +1.4 |
| Acidity | 1.8 |
| Depth | Slightly deep |
| Sweetness | Slightly dry |
| Serving temperature | 5 degrees Celsius – warm (40 – 45 degrees Celsius) |
| Complementary dishes | Grilled squid, grilled sandfish, simmered meat and potatoes |
Reiho
It has the perfect amount of ginjo fragrance and a mild rice aroma.
The gentle sweetness does not linger though the transparent and powerful umami remains.
Junmai Daiginjo
- Reiho
- 1.8L / 3,500yen
- 720ml / 1,800yen
With a mild rice aroma, the soft sweetness remains along with the transparent, powerful umami present throughout the tail. As a dinner sake, it serves to highlight the flavor of the ingredients.
| Rice | Hanafubuki |
|---|---|
| Polishing ratio | 50％ |
| Alcohol content | 16% |
| Sake meter value | +3 |
| Acidity | 1.5 |
| Depth | Slightly light |
| Sweetness | Dry |
| Serving temperature | 5 – 15 degrees Celsius |
| Complementary dishes | Red meat tuna, scallop sashimi, shiro-ae (mashed tofu salad), nagaimo (Chinese yam) tempura |
Deka
A mild and mellow flavor that embraces the original flavor of the rice.
Best served at a temperature warm to the touch (35 – 40 degrees Celsius).
- Deka
- 1.8L / 2,900yen
- 720ml / 1,600yen
A mild and mellow flavor that embraces the original flavor of the rice. Best served at a temperature warm to the touch (35 – 40 degrees Celsius).
| Rice | Domestic rice |
|---|---|
| Polishing ratio | 60% |
| Alcohol content | 16% |
| Sake meter value | +1 |
| Acidity | 1.7 |
| Depth | Slightly deep |
| Sweetness | Slightly dry |
| Serving temperature | 5 degrees Celsius – warm (40 – 45 degrees Celsius) |
| Complementary dishes | Kinpira gobo (sautéed and simmered burdock), oden (type of hot pot), miso dengaku (sweetened miso on eggplant, etc.) |
- About "KJ mark"
- The KJ mark stands for Kosher Japan. The term kosher originally referred to the food regulations for “cleanliness” required by the Jewish faith, however as peoples' consciousness regarding food safety and the orientation towards natural products grows, the number of consumers outside the Jewish faith who prefer kosher foods is also growing. The kosher mark is a food safety certification and is gradually becoming the standard among progressive consumers overseas. Our products are guaranteed to uphold the high level of safety standards required to receive the demanding kosher certification.
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