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Ichinokura “Tokubetsu Junmai”
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Ichinokura “Tokubetsu Junmai”

Miyagi prefecture

$36.10 member price
- +

Multifaceted unique flavors for different temprature ranges

"Tokubetsu junmai" is a type of sake with a ginjo-grade rice polishing ratio, but with the characteristics of a junmai sake. Ichinokura “Tokubetsu Junmai” is indeed a junmai-like, versatile sake with mild aromas designed for various types of food. The taste profile changes based on the temperature: chilled, it has a well-balanced umami with a clean, sharp aftertaste; at room temperature, it offers a hearty rice aroma; when warm, there is a rich taste with acidity and sweetness. This sake uses a delicious signature table rice called Sasanishiki.


Brand Ichinokura
Brewery Ichinokura
Category Junmai
Subcategory N/A
Taste Profile Light & Dry
Rice variety SasanishikiKura no Hana
Yeast variety In-house
Alcohol 15.0%
RPR ? 55%
SMV ? +2.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Ichinokura “Tokubetsu Junmai” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Ichinokura “Tokubetsu Junmai” - Miyagi prefecture

Ichinokura is made in Miyagi prefecture in the Tohoku region.

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Tasting Notes

  • Toasted Bread

    Toasted Bread
  • Sage


Recommended Pairing

  • Seafood

  • Meat

  • Sushi/Sashimi



Thirty miles north of Sendai in Miyagi prefecture, Ichinokura started in 1973 by combining four local premium sake breweries. Their policy hasn’t changed since its inception that all brewing processes must be done by hand. Sake brewing requires all human senses and thephysical involvement of touching, tasting and smelling in the production; they believe this is the only way to brew high quality sake. Making the best sake with a new start was undoubtedly a challenge, but they’ve succeeded in creating multiple sensational products over the years and have become one of the best known breweries in Japan, maintaining a decades-long history of export as well.

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