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Kaika “Tobindori Shizuku”
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Kaika “Tobindori Shizuku”

Tochigi prefecture

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Special sharing of their competition sake

“Tobindori Shizuku” refers to a method where brewers carefully separate the fermented rice mixture from the liquid by putting it into bags and hanging them. There is no pressure added, and the drops of liquid called shizuku are collected in traditional 4.8 gallon glass bottles called tobin. It’s only used for premium, often competition-grade sake. Enjoy this one, in a special mini tobin designed for you.


Brand Kaika
Brewery Daiichi Brewing Company
Category Daiginjo
Subcategory Genshu
Taste Profile Light & Sweet
Rice variety Yamadanishiki
Yeast variety Tochigi Yeast
Alcohol 17.5%
RPR ? 38%
SMV ? +2.0
Acidity ? 0.9
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kaika “Tobindori Shizuku” is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended


Kaika “Tobindori Shizuku” - Tochigi prefecture

Kaika is made in Tochigi prefecture in the Kanto region.

Taste Metrics

Tasting Notes

  • Flower

  • Juniper

  • Strawberry


Recommended Pairing

  • Sushi/Sashimi

  • Seafood


Daiichi Brewing Company

Founded in 1673, Daiichi Brewing Company is the oldest brewery in Tochigi Prefecture which has endured many challenges over time. At the end of the 19th century the brand Kaika (開化) was born, coinciding with the westernization of Japan. In 1936, they changed the character to Kaika (開華) to express the elegance in their sake, and in 1998 they switched to only producing premium grade sake. They are both historic and innovative, incorporating newer brewing techniques, and unmistakenly loved dearly by locals, as you can find them holding outdoor festivals on brewery grounds every summer.

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