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Toyonoaki “Kifuneshibori”
Toyonoaki “Kifuneshibori” front label
Toyonoaki “Kifuneshibori” Thumbnail
Toyonoaki “Kifuneshibori” front label Thumbnail

Toyonoaki “Kifuneshibori”

Shimane prefecture

$43.70 member price
- +

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.


Brand Toyonoaki
Brewery Yoneda Brewing Company
Category Junmai
Subcategory NamaGenshu
Taste Profile Light & Dry
Rice variety Gohyakumangoku
Yeast variety Association No. 901
Alcohol 17.0%
RPR ? 70%
SMV ? +15.0
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

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


Toyonoaki “Kifuneshibori” - Shimane prefecture

Toyonoaki is made in Shimane prefecture in the Chugoku region.

Taste Metrics

Tasting Notes

  • Rice


Recommended Pairing

  • Meat

  • Seafood

  • Veggies


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.

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