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Atago no Matsu “Tokubetsu Honjozo”
Atago no Matsu “Tokubetsu Honjozo” front label
Atago no Matsu “Tokubetsu Honjozo” Thumbnail
Atago no Matsu “Tokubetsu Honjozo” front label Thumbnail

Atago no Matsu “Tokubetsu Honjozo”

Miyagi prefecture

$31.35 member price
- +

Exceptional honjozo for your home

This clean, elegant honjozo is so understated, it will quickly become a go-to everyday food pairing sake. Made to the highest quality standards by Niizawa Brewing Company, Atago no Matsu is their traditional brand loved by Miyagi prefecture locals. The fresh red apple and wild strawberry notes will shine when chilled, and the sweet vegetal notes will be enhanced when warmed. Old school label contrasts with their other brand, Hakurakusei.


Brand Atago no Matsu
Brewery Niizawa Brewing Company
Category Honjozo
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Yamadanishiki
Yeast variety N/A
Alcohol 16.0%
RPR ? 60%
SMV ? +5.0
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Atago no Matsu “Tokubetsu Honjozo” is cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended


Atago no Matsu “Tokubetsu Honjozo” - Miyagi prefecture

Atago no Matsu is made in Miyagi prefecture in the Tohoku region.

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Tasting Notes

  • Apple

  • Strawberry

  • Cream


Recommended Pairing

  • Seafood

  • Meat


Niizawa Brewing Company

Established in 1873, makers of the infamous 0.85% RPR sake called Reikyo “Absolute 0” has quite a history. They were forced to move from their home from Northern Miyagi prefecture to the border of Yamagata due to the Great East Japan Earthquake of 2011. Current fifth-generation president Iwao Niizawa became Miyagi prefecture’s youngest brewmaster in 2000, and by 2018, the torch of the brewmaster was passed on to Japan’s youngest female brewmaster Nanami Watanabe. Coined as the “ultimate food sake,” the flavors themselves will prove their unwavering commitment and the simple appreciation of quality sake.

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