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Harushika “Shiboribana”
Harushika “Shiboribana” front label
Harushika “Shiboribana” Thumbnail
Harushika “Shiboribana” front label  Thumbnail
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Harushika “Shiboribana”

Nara prefecture

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Have you tried sake nouveau?

“Shiboribana” comes from the Japanese word “shiborippana,” meaning the very beginning of pressing sake. This slightly rich “nama” (unpasteurized sake) has a fruity aroma of strawberry and lychee. Fukunohana rice has a bit of protein, which gets broken down into amino acids, creating umami and richness in the sake. Take in the ginjo aromas by drinking this sake nouveau in a wine glass.


Brand Harushika
Brewery Imanishi Seibee Shoten
Category Junmai Ginjo
Subcategory Nama
Taste Profile Rich & Sweet
Rice variety Fukunohana
Yeast variety In-house (Harushika No. 7)
Alcohol 16%
RPR ? 60%
SMV ? -5.0
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

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


Harushika “Shiboribana” - Nara prefecture

Harushika is made in Nara prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Strawberry

  • Lychee


Recommended Pairing

  • Seafood

  • Veggies

  • Meat


Imanishi Seibee Shoten

Imanishi Seibee Shoten’s brand Harushika receives its name from the moniker of a sake god that comes to reside in the area. In this story, the god rides into their prefecture on the animal they are most famous for—a deer! This deer motif is expressed in their labeling, gratitude and approach to sake. Established in 1884 with the philosophy “Polish the rice, polish the water, polish the skill and polish the heart,” they continue to make sake in line with their vision that is clean and clear in flavor.

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