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Hiraizumi “Four Seasons” Shiboritate
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Hiraizumi “Four Seasons” Shiboritate

Akita prefecture

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Orthodox and fresh at the same time

The freshness of “shiboritate” (freshly pressed sake) and the nuanced flavor of yamahai is superbly balanced in this limited seasonal release. Serving it chilled will highlight the juicy muscat grape aroma, and serving it hot will enhance the umami to match the acidity. Make sure to salute Mount Chokai on the label, which symbolizes the fierce winter, and the kind-hearted brewers that make this delicious sake.


Brand Hiraizumi
Brewery Hiraizumi Honpo
Category Junmai
Subcategory YamahaiNamaGenshu
Taste Profile Rich & Sweet
Rice variety MiyamanishikiAkita Sakekomachi
Yeast variety Association No. 701
Alcohol 15%
RPR ? 60%
SMV ? 0
Acidity ? 1.8
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Hiraizumi “Four Seasons” Shiboritate is cold (40-60°F) or hot (120°F-).
  • Recommended
  • Not Recommended


Hiraizumi “Four Seasons” Shiboritate - Akita prefecture

Hiraizumi is made in Akita prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Muscat Grape

    Muscat Grape
  • Mineral


Recommended Pairing

  • Meat

  • Veggies

  • Seafood


Hiraizumi Honpo

Founded in 1487, Hiraizumi Honpo is the third oldest brewery in Japan, and the oldest in the Tohoku region. Located at the foothills of Mount Chokai and right next to the Sea of Japan, they face some pretty harsh winters. The current brewery, built in 1885 with earthen walls, provides a stable environment for the yamahai method they focus on; an orthodox method that requires much more skill and yields a rich and complex flavor. Currently in their 26th generation, their brewmaster has been working there since 1985, and the president’s son works as the production leader as well.

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