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Kamikokoro “Tokagen” Shiboritate
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Kamikokoro “Tokagen” Shiboritate

Okayama prefecture

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Will have you feeling peachy

This sake is made from Okayama white peach yeast and Akihikari rice. Peach yeast isn’t used in any other brewery, and although Akihikari rice isn’t a registered sake rice, they’ve worked with contract farmers to make it super special with particular attention to terroir. The brewery bottles immediately after pressing to ensure you get the freshest pour. It pairs wonderfully with creamy dishes. Seasonal and limited quantity.


Brand Kamikokoro
Brewery Kamikokoro Brewing Company
Category Junmai Ginjo
Subcategory NamaGenshu
Taste Profile Rich & Sweet
Rice variety Akihikari
Yeast variety Okayama white peach
Alcohol 16.5%
RPR ? 58%
SMV ? -5.0
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kamikokoro “Tokagen” Shiboritate is cold (40-60°F).
  • Recommended
  • Not Recommended


Kamikokoro “Tokagen” Shiboritate - Okayama prefecture

Kamikokoro is made in Okayama prefecture in the Chugoku region.

Taste Metrics

Tasting Notes

  • Violet

  • Peach

  • Lime


Recommended Pairing

  • Aperitif

  • Seafood

  • Fruits


Kamikokoro Brewing Company

Kamikokoro Brewing Company was founded in 1913 in Okayama prefecture, a land famous for being one of the leading peach-producing areas in Japan. In fact, they even brew some of their sake with Okayama white peach yeast. But their commitment to quality goes beyond just the peaches. The company belief is that they’ll only provide sake they would serve to their own family. This hasn’t faltered, even during the post-World War II rice shortage, when using additives and distilled alcohol could allow for higher yield. The brewers continued to make quality sake with full rice flavor, and still do!

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