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Ichinokura “Tokubetsu Junmai”

Ichinokura “Tokubetsu Junmai”

Miyagi prefecture

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Multifaceted unique flavors for different temprature ranges

"Tokubetsu Junmai" is a type of sake with "Ginjo" grade rice-polishing ratio, but with the characteristics of "Junmai" sake. This 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 temprature; chilled with well-balanced umami with clean sharp aftertaste, room-temprature with slight aging aroma and hearty Junmai rice aroma, warm with full-body rich taste with acidity and sweetness. Using a delicious signature table rice "Sasanishiki".


Category Junmai
Subcategory N/A
Taste Profile Light & Dry
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.

Taste Metrics

Tasting Notes

  • Toasted Bread

    Toasted Bread
  • Sage


Recommended Pairing

  • Seafood

  • Meat

  • Sushi/Sashimi




Miyagi prefecture

Thirty miles north of Sendai City in Miyagi prefecture, Ichinokura started in 1973 by combining four local sake breweries. Their policy hasn’t changed since its inception that all brewing process must be done by hand. Sake brewing requires all human senses. The physical involvement of touching, tasting and smelling in the production seems inefficient, but they believe this is the only and most efficient way to brew high quality sake.

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