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Michinoku Onikoroshi “Honjozo”

Miyagi prefecture

$22.80 member price
- +

Dryness that could kill demons

Being named “Onikoroshi,” or “Demon Slayer,” which is a common name for dry sake, this sake has a dryness that is accompanied by a wonderful, stoney and mineral flavor that gets more crisp when served cold. Warmed up, it will give you a kick—and the sweetness and mellowness you can find after it cools down—just like a demon who’s relaxed after a nice sip of sake.


Brand Michinoku Onikoroshi
Brewery Uchigasaki Brewing Company
Category Honjozo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Rice grown in Shizuoka
Yeast variety N/A
Alcohol 16.0%
RPR ? 60%
SMV ? +10.0
Acidity ? 1.2
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Michinoku Onikoroshi “Honjozo” is cold (40-60°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended


Michinoku Onikoroshi “Honjozo” - Miyagi prefecture

Michinoku Onikoroshi is made in Miyagi prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Stone

  • Grain

  • Anise


Recommended Pairing

  • Meat

  • Seafood


Uchigasaki Brewing Company

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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