Fresh sake from a traditional wooden press
“Kifuneshibori” refers to the traditional way of separating the sake from the fermentation mash using a wooden press called “kifune.” It is a labor-intensive process that requires expert skill, experience, concentration and patience. Enjoy this unpasteurized, undiluted, seasonal sake for the initial impact on the palate, balanced with a gentle sweetness and dry aftertaste. Enjoy it chilled, paired with rich foods like foie gras and mushrooms sautéed in butter.
|Brewery||Yoneda Brewing Company|
|Taste Profile||Light & Dry|
|Yeast variety||Association No. 901|
- Not Recommended
Toyonoaki is made in Shimane prefecture in the Chugoku region.
Yoneda Brewing Company
Yoneda Brewing Company was founded in 1896 in Matsue City, Higashihonmachi. The founder Kingoro Yoneda named the brand Toyonoaki (bountiful fall) to express anticipation and gratitude for the fall harvest. They use Shimane prefectural rice as much as possible, use local spring water, and belong to Izumo Toji Guild, a very small and historic school of sake brewing in the area with over 100 years of history. Because sake is made of important living microorganisms, they vow to always work with nature, not only to produce beautiful sake but also to contribute to sustainability efforts within the community.Learn more
Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!