Our Sake Line UP


TOYONOAKI Daiginjo "Tobindori" - This is Toyonoaki's greatest sake, and its aroma is of the finest premium brews. It is filtered using a process called "fukurozuri," where bags of sake mash are hung up to let the natural weight of the contents press out the final product, slowly, one drop at a time. It rolls smoothly over the tongue with a delightful flavor and rich fragrance.

Flounder and other thinly sliced sashimi. As it has a delicate flavor, it goes better with dishes that bring out the natural flavors of the ingredients, rather than meals that are strongly seasoned.

TOYONOAKI Tokubetsu Junmai "Suzume & Inaho" - There is a soft taste to this sake, much like the flavor of freshly cooked rice, that is brought out by its mellow, relaxing aroma. This rich flavor has a mellow sweetness to it as well. Many people also enjoy drinking this sake warm, as it warms evenly to bring out another layer of flavor. Heating it to 45˚C (113˚F) brings out a truly full-bodied taste that you can enjoy to your heart's content.

Boiled or stewed dishes, fried foods such as tempura, and meats that you would match with red wines.

TOYONOAKI Junmai Ginjo "Sakanishiki" Undiluted Sake - "Sakanishiki" takes its name from the rice used to brew it. Sakanishiki is a type of rice developed in Shimane Prefecture specifically for the purpose of brewing sake. The name of the rice has deep historical significance, because it comes from Saka Shrine, a shrine dedicated to the god of sake brewing. This shrine is located in eastern Shimane, which, according to legend, is said to be the birthplace of sake. Its subdued fragrance is distinctive, and its refreshing flavor, with a unique tartness, is well balanced. It is also very tasty on the rocks, which is very unusual for sake.

Soba (buckwheat noodles), steamed clams steeped in sake, and fried seasonal foods.

TOYONOAKI Junmai Ginjo "All Matsue" - With a fragrance like a soft breeze, this pure rice premium brew has a solid flavor that is sure to please. For this sake, we only use a special type of rice called Yamadanishiki, specially made for sake brewing and grown by farmers right here in Matsue. The characters on this sake bottle's label were written by Koizumi Bon, the great grandson of renowned author Koizumi Yakumo (Lafcadio Hearn), whose works include "Kwaidan" and "Glimpses of Unfamiliar Japan." Yakumo, through his writings, was the first westerner to introduce Matsue to the rest of the world. "All Matsue" is dedicated to the spirit of Matsue, and has a full, delicious flavor that is slightly dry but very refreshing.

Foods such as soba (buckwheat noodles) and steamed clams steeped in sake.