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Hyakumoku “Junmai Ginjo”
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Hyakumoku “Junmai Ginjo”

Hyogo prefecture

$46.55 member price
- +

Soft spoken, but powerful

“Hyakumoku” is Kikumasamune’s first new line of sake in 130 years! If their other sake is good enough to last through the ages, this new sake must be something special. It uses “Designation A” Yamadanishiki rice as well as that famed Miyamizu water. Like a powerful statement by a quiet person, this sake has a subtle aroma that leads into a light ramune candy, but leaves you feeling changed.


Brand Hyakumoku
Brewery Kikumasamune Brewing Company
Category Junmai Ginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Yamadanishiki (Designation A)
Yeast variety N/A
Alcohol 15.5%
RPR ? 59%
SMV ? +5.0
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

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


Hyakumoku “Junmai Ginjo” - Hyogo prefecture

Hyakumoku is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Pear

  • Apricot

  • Peach


Recommended Pairing

  • Sushi/Sashimi

  • Seafood


Kikumasamune Brewing Company

Kikumasamune Brewing Company was founded in Nada, a port city in 1659 back when fourth generation Tokugawa Ietsuna reigned in Edo, present day Tokyo. Nada becomes known for their exceptional water quality that produces dry, delicious sake brought to Edo by sea towards the end of 18th century and to this day remains one of the top sake-producing regions. They’ve fully embraced their history by honoring orthodox brewing methods such as kimoto and by being one of the very few breweries still producing “taru” (barrel) in-house, while launching their modern line “Hyakumoku” series as well.

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