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Zaku “Ho no Tomo”
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Zaku “Ho no Tomo”

Mie prefecture

$43.70 member price
- +

True craft always shines

“Zaku” translates to “craft,” and expresses their value of continuing to craft honest, true sake together with customers in this ever-changing world. Brewed using a combination of locally grown Yamadanishiki and Ukonnishiki rice milled to 60%, the brewers ferment this brew in small batches for careful control. Bright lychee acidity on the nose and so fresh and clean in texture, it’s a food-friendly, simply divine sake.


Brand Zaku
Brewery Shimizu Seizaburo Shoten
Category Junmai
Subcategory N/A
Taste Profile Rich & Dry
Rice variety YamadanishikiUkonnishiki
Yeast variety Association No. 1401
Alcohol 15.0%
RPR ? 60%
SMV ? +5.0
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Zaku “Ho no Tomo” is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended


Zaku “Ho no Tomo” - Mie prefecture

Zaku is made in Mie prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Orange

  • Grapefruit


Recommended Pairing

  • Aperitif

  • Meat

  • Seafood


Shimizu Seizaburo Shoten

Shimizu Seizaburo Shoten was founded in 1869 near the Suzuka Mountains. The area was thriving with breweries but this is the last one left. Led by a toji who was born and raised in the area, the brewers choose to create their sake in a more natural way. They focus on small batch starters with all koji made by hand. They also put their sake through a much longer fermentation period than normal in order to achieve a more delicate and fragrant aroma. With 100% effort put into every batch, the brewers create wonderful sake with no regrets.

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