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Suehiro “Densho” Yamahai Junmai
Suehiro “Densho” Yamahai Junmai front label
Suehiro “Densho” Yamahai Junmai Thumbnail
Suehiro “Densho” Yamahai Junmai front label Thumbnail

Suehiro “Densho” Yamahai Junmai

Fukushima prefecture

$36.10 member price
- +

Simplicity at its best

The name “Densho” comes from the legacy of Suehiro Brewing Company being taught the secrets of the yamahai method from Kinichiro Kagi who discovered this process around the turn of the century. This sake boasts a creamy texture with ample umami and superbly balanced acidity that makes it so easy to drink we can’t get enough. Extremely food friendly, and recommended warm, on a flat ceramic vessel if you have one.


Brand Suehiro
Brewery Suehiro Brewing Company
Category Junmai
Subcategory Yamahai
Taste Profile Rich & Dry
Rice variety Rice grown in Japan
Yeast variety N/A
Alcohol 15.0%
RPR ? 60%
SMV ? -1.5
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Suehiro “Densho” Yamahai Junmai is cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended


Suehiro “Densho” Yamahai Junmai - Fukushima prefecture

Suehiro is made in Fukushima prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Nutmeg

  • Mushroom

  • Rice


Recommended Pairing

  • Sushi/Sashimi

  • Cheese

  • Seafood


Suehiro Brewing Company

Founded at the end of Edo era in 1850, the traditional wood storefront designated as historical heritage of the prefecture has been protected by “onigawara” (the roof ornament shaped as a demon). They hang a large round decoration made of fresh cedar leaves to notify the time for freshly brewed sake every year. The color of the ornament changes to brown as time goes by that indicates the aging of the sake they brewed. Mt Seaburi emerged from an eruption 1.8 million years ago. The water that flows through natural limestone is very delicate like silk. The brewery still has 5 active wells where this water flows. They have 100 contract local farmers that brewers closely work with, celebrate harvest with to brew the best quality sake.

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