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Hatsumago “Junmai”
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Hatsumago “Junmai”

Yamagata prefecture

$36.10 member price
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A timeless taste born from tradition

The brewery, located in the cool coastal area of northern Japan, has focused on the traditional Kimoto-brewing method for 100 years. This labor-intensive production style shows the commitment to quality by the founder and it hasn't changed from the inception of the brewery. Don't let the name “grand-children” fool you because its authentic medium body sake fit for seasoned tasters. The fruity flavors are a great representation of authentic brewing and the name implies infinite commitment to the quality.


Brand Hatsumago
Brewery Tohoku Meijo
Category Junmai
Subcategory Kimoto
Taste Profile Light & Dry
Rice variety Miyamanishiki
Yeast variety In-house
Alcohol 15.5%
RPR ? 60%
SMV ? +2.0
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Hatsumago “Junmai” is cold (40-60°F).
  • Recommended
  • Not Recommended


Hatsumago “Junmai” - Yamagata prefecture

Hatsumago is made in Yamagata prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Apple

  • Anise

  • Walnuts


Recommended Pairing

  • Meat

  • Cheese

  • Seafood


Tohoku Meijo

Sakata City in Yamagata prefecture thriving as a trading hub in Edo period, nurtured techniques of sake brewing. Tohoku Meijo firmly believes in the traditional brewing method called kimoto where the yeast is generated naturally by using lactic acid in the air. Not many breweries in Japan have the technique or can afford this time-consuming and labor-intensive method to prepare yeast. It is said that kimoto style expresses the goodness of the ingredients and the warm heart of the brewers.

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