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You know sake is made from rice, but did you know that it can be made from rice that is also suitable for eating? This sake does just that, using Manamusume rice grown only in Miyagi Prefecture. This versatile rice gives the sake a soft texture and amiable mixture of flavors. The nose delivers notes of cedar and alcohol that blend into a nuanced flavor of rice sweetness.
Hoyo is made in
In 1620, Date Masamune—a daimyo in Miyagi Prefecture—ordered Oribe Uchigasaki to build a town on the road to the northernmost prefecture on Honshu Island, Aomori. In 1661, Oribe’s son, Sakuemon, founded the Uchigasaki Brewing Company. They never stopped brewing sake for over 300 years since then. To this day, they continue to keep the tradition of making sake in small batches, keeping the craftsmanship of sake making used by the Nanbu Toji Guild. Loved by locals for generations, they are in the snowy and cold part of Japan, waking up every morning to bring you solid quality sake.
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