Image 1 of 2
Image 2 of 2
-
ABV: 15%
Volume: 720ml
Brewery: Tanabe Takeshita
Origin: Kakeya Town, Unnan City, Shimane Prefecture, Japan
Grade: Junmai Ginjo
Rice Polishing Ratio: 60%
Best Serving Temperature: 7°C - 13°C
Storage: Keep in a cool, dark and dry place
-
The vibrant acidity and subtle umami in this sake make it wonderfully enjoyable on its own, while also allowing it to pair beautifully with a wide variety of dishes.
Steamed Clams with Garlic; Magret de Canard; Beef Wellington
-
This sake is named after the specific yeast strain used in its brewing—Yeast 901, a foamless variant of the renowned #9 yeast (Kumamoto Kobo).
Originally isolated in 1953 by the Koro research brewery in Kumamoto, Yeast #9 has become the most widely used strain for crafting ginjo-grade sake.
Known for producing a strong, consistent fermentation, Kumamoto Kobo yields sake that is fragrant, fruity, and floral, often with a touch of acidity on the finish.
The Brewing Society of Japan continues to source this yeast from Koro annually to maintain its purity and character.
-
Shimane Prefecture is widely regarded as the birthplace of Japanese sake, with a brewing heritage rooted in ancient mythology and 8th-century chronicles.
Tanabe Takeshita Brewery stands proudly in this historic region, preserving time-honoured methods while embracing thoughtful innovation. Its sake, Rihachi, pays tribute to the brewer who first crafted it over 150 years ago.
Originally founded in 1866, the brewery was operated by the same family for over a century. However, due to a lack of successors, production eventually ceased—until it was revived in 2022. To carry the legacy forward, a new generation of craftsmanship was ushered in with the appointment of a talented toji (master brewer), Ryota Hamasaki, marking a fresh chapter in sake-making from Shimane.
For a deeper exploration into Tanabe Takeshita Brewery, head here.
