Sendai Han

A powerful lineup of private brand sake delivered directly from the brewery, including sake brewed solely to win gold medals at sake competitions! Many of the sake are from breweries that are rarely found, discovered by the proprietress herself! Countless people have awakened to the world of sake in the Sendai Domain! By fully enjoying the sake that pairs wonderfully with the chef's exquisite dishes made from the finest ingredients, you can discover the profound world and charm of sake.

Sold out nationwide! Seven sake breweries in Miyagi have formed a new unit called 'DATE SEVEN'! The seven breweries of Miyagi—Katsuyama, Suminoe, Hakurakusei, Sanwa, Haginotsuru, Miyakanbai, and Ougonzawa—have come together for a project to create a single sake. The leader brewery and the responsible processes of each brewery will alternate every year, producing one sake each year for seven years. This year's fifth installment has Suminoe Brewery as the leader, polishing the representative sake rice of Miyagi to 30% and using the brewing water from each DATE SEVEN member brewery. The essence of Miyagi has been refined to the utmost while intentionally keeping the flamboyance in check. Extremely popular! No longer available!

Surrounded by rice fields, our family grows the rice that becomes the base of our sake with our own hands. This sake has a crisp and beautiful mouthfeel, with a rich and dense flavor reminiscent of ripe fruit. The aroma is deep and fragrant, while simultaneously clear and pure, making it a special edition crowned with the title of [EXTRA CLASS]. Recently, it won the prestigious Gold Award at the National New Sake Competition.

This sake has been consistently winning gold awards at tasting competitions recently. This junmai sake made from Kame no O, which is considered the root of Koshihikari and Sasanishiki, is produced using contract farming with local farmers in Miyagi Prefecture. Moreover, it is harvested using natural farming methods without the use of pesticides. Due to the natural farming, the yield of Kame no O is low, and with a polishing ratio of 70%, the shipment quantity is very limited.

The 14th generation has the momentum to take down flying birds. It consistently ranks first in the list of hard-to-obtain sake! Its rich and smooth quality evokes a sense of awe the moment it touches the palate.

Mr. Chida, the owner and toji of the brewery in northern Kurikoma Mountain, is very dedicated to his studies. He possesses solid sake brewing skills. This is a special version that stands apart from the 'Kurikoma Mountain Special Junmai Sake Unfiltered.' It has a clean acidity and a finish with a mineral sensation.

A super rare sake among the 14th Generation! 'Hakutsuru Nishiki' is a sake rice that is not commonly heard of, developed by Hakutsuru Sake Brewing Co., which is headquartered in Higashinada Ward, Kobe City. This 'Hakutsuru Nishiki' was created by crossing 'Yamada Ho,' which is the maternal line of the top sake rice 'Yamada Nishiki,' with 'Wataribune,' which is the paternal line, after about 70 years. It was registered as a variety in 2007 after approximately 12 years of development. The aroma is floral, the texture is mild and smooth, and it is filled with fruity notes, offering a beautiful and delicate flavor with a pleasantly crisp aftertaste that is unique and very impressive.

The only brewery in the country, 'Shirataki', directly draws abundant natural water that springs from the World Heritage site of Shirakami-Sanchi into the brewery, using it in its natural state. The sixth generation brewer, Tomofumi, cultivates pesticide-free sake rice in terraced fields and oversees all processes, while also brewing sake while listening to Beatles music. He wishes to convey the brewer's feelings like a musician that those who understand can appreciate. This sake is a limited edition brewed using five types of Akita yeast (AK-1, No. 6 yeast, No. 12, Komachi R-5, Akita Junmai yeast) and five types of sake rice produced in Akita, each processed separately! (Yeast starter: Akita Sake Komachi, Koji: Gin no Sei, Added: Misato Nishiki, Nakakake: Kaizen Shinkou, Final addition: Miyama Nishiki) 'The strongest sake of Akita', in other words, 'Akita Royal Straight Flush'.

Extremely rare and famous for its high quality, the prestigious Nishida Sake Brewery in Aomori. This is a Junmai Ginjo sake made from Aomori's first sake rice suitable for brewing, Kojo Nishiki. Kojo Nishiki was developed in 1968 by crossing the sake rice 'Gohyakumangoku' with Aomori's 'Aokei 50', becoming Aomori's first sake rice suitable for brewing, but it became a legendary rice that was hardly used. However, Nishida Sake Brewery found the seeds of 'Kojo Nishiki' and revived it, starting sales as 'Tachinokawa Kojo no Nishiki' in 1991.

A rare and elusive sake that you may not encounter again. 'Shirokumo Kyorai' was created to commemorate the 400th anniversary of the 14th Generation brewery. It is named after the ancient belief that the rising and departing white clouds bring forth auspicious signs and shine brightly. This is an exquisite junmai daiginjo, a masterpiece that showcases the exceptional skills of the brewers, surpassing even the aged 14th Generation Ryusen.

This sake is the top Junmai sake from the world's largest sake competition, 'SAKE COMPETITION 2016'! The brewery's 'Atago no Matsu Special Junmai (Hiyori)' ranked 4th, and 'Hakurakusei Special Junmai' ranked 7th! To have three brands in the top 10 in such a tough competition is truly impressive!

The 6th generation was born in 1992 and is still in their 20s. During university, they even became the national champion in a sake tasting competition. Inheriting a stubborn artisan spirit, they brew with the hope that 'Akabu' will become a representative junmai sake of Japan. The average age of the brewery staff is also in their 20s. The energetic young team is seriously and excitedly challenging the future! (F stands for For You) This ginjo type encourages you to keep pouring as you drink. It was brewed with the wish that drinkers can enjoy it with smiles. The freshness, transparency, and vibrant flavors typical of the middle cut not only bring the refreshing quality of new sake but also create a bright atmosphere for this drink.

This sake is Akabu Shuzo's masterpiece and a superb product. The rice is polished to 35% "Yunokou," the highest grade of rice produced in Iwate Prefecture, fermented at ultra-low temperature, and enclosed in a tobin. This is truly a bottle of luxury. It has a superb sharpness, just like a Junmai Daiginjo on the royal road.

It's just like champagne! An ultra-limited sparkling sake evolved from the famous high-quality Junmai Ginjo White Nama of the prestigious Tanshū Brewery in Aomori, known for its extreme rarity. Experience a cool taste with a refreshing sweet and sour sensation from the white koji fermentation! Made with Aomori's sake-brewing suitable rice 'Hanabuki' polished to 55%. A stylish flavor!

An extremely rare and high-quality sake from the prestigious Tachinokura brewery in Aomori, known for its unparalleled excellence. It has a robust flavor and a wonderful crispness, showcasing the skill of the Tachinokura brewery. This sake is shipped only once a year in November, making it an ultra-rare find during this time.

The son of the brewery in Kami, known as 'Washi ga Kuni', graduated from the brewing department of Tokyo University of Agriculture and established the Yamawa brand, which has recently been winning gold medals at various competitions. This time, incredibly! Amazing! It has achieved first place in the Junmai Daiginjo category at this year's sake competition! This sake has a crisp finish yet offers a rich and expansive flavor, making it a delicious drink. It feels like this kind of brewery may lead the future of sake brewing in Miyagi.

Although it is a small brewery in Aizubange, there is hardly anyone who loves sake and does not know the name Hiroki. Until now, Daiginjo has generally not been sold, but this Hiroki is an ultra-rare sake that is shipped only in very limited quantities seasonally. It is priced at tens of thousands of yen online. The flavor has a wonderful balance, and the crispness characteristic of Hiroki is outstanding!

Juyondai's supreme junmai is an ultra-rare sake. The koji rice is top-grade Yamada Nishiki. The sake rice used is Aiyama, known as the diamond of sake rice, creating a dream combination of the most delicious sake. The rising, rich ginjo aroma is an exquisite experience for those who appreciate high-quality Japanese sake.

This sake, said to be the pinnacle of Japanese sake, has a smooth mouthfeel with a sharp finish and deep flavor. It is a wonderful product that even those who usually do not drink sake would want to try at least once. For sake lovers, there is no doubt they will be delighted! It is an extremely limited edition sake.

We received just a little bit of the remaining sake from Hidakami's competition entry. I believe it has a good balance and is of the highest quality. Such tokubetsu sake typically does not come out of the brewery. It's an ultra-rare sake.

The legendary sake 'Echo' from the Hakurakusei brewery is an incredible drink with a rice polishing ratio of just 7%. It is available in extremely limited quantities in Miyagi, Tokyo, and the United States. If you miss today, you may not have another chance to get this exquisite product. Its taste is truly wonderful and beyond words, unlike anything else. If you love sake, you must give it a try!

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