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Gokyo “Arabashiri”
Gokyo “Arabashiri” front label
Gokyo “Arabashiri” Thumbnail
Gokyo “Arabashiri” front label Thumbnail
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Gokyo “Arabashiri”

Yamaguchi prefecture

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A waterfall of juicy flavor

“Arabashiri” is the first run of sake that gushes out before any pressure is applied in the pressing process. This arabashiri is pressed from sake brewed with Nihonbare and Miyamanishiki rice grown in Yamaguchi prefecture, using two different yeasts. You’ll find notes of ripe apple and banana mixed in with juicy melon, all delivered with top freshness. Try serving with raw oysters, or meats with fruit glaze.


Brand Gokyo
Brewery Sakai Brewing Company
Category Junmai
Subcategory NamaGenshu
Taste Profile Light & Dry
Rice variety YamadanishikiNihonbare
Yeast variety Association No. 1801,  Yamaguchi (9E)
Alcohol 17.0%
RPR ? 60%
SMV ? +3.0
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

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


Gokyo “Arabashiri” - Yamaguchi prefecture

Gokyo is made in Yamaguchi prefecture in the Chugoku region.

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Tasting Notes

  • Apple

  • Banana

  • Melon


Recommended Pairing

  • Veggies

  • Seafood

  • Meat


Sakai Brewing Company

Established in 1871 in the Yamaguchi prefecture, Sakai Brewing Company lives by its core value, “Do simple things thoroughly to make good sake.” From the growing of rice to the brewing process itself, the brewery is dedicated to empowering the local people. They contract their rice from local farmers, hire locals, and even hold annual events for children in the area to learn about sustainability and celebrate the planting and harvesting of rice. Their staple brand “Gokyo,” meaning “five bridges,” is named after the five arched bridges connecting across the Nishiki River.

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