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Umenishiki “Sake Hitosuji”
Umenishiki “Sake Hitosuji” front label
Umenishiki “Sake Hitosuji” Thumbnail
Umenishiki “Sake Hitosuji” front label Thumbnail
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Umenishiki “Sake Hitosuji”

Ehime prefecture

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Yummy and nutty

The passion of the successive brewmasters culminates in “Sake Hitosuji.” The palpable umami, slight nuttiness, and richness in flavor is the result of it being an undiluted “genshu,”as well as the slow, low-temperature fermentation and maturing that happens after pressing. It’s a wonderful pairing for the seasonal and premium Japanese eel — a distinction for which they’ve even won an award!


Brand Umenishiki
Brewery Umenishiki Yamakawa
Category Junmai Ginjo
Subcategory Genshu
Taste Profile Rich & Dry
Rice variety Yamadanishiki
Yeast variety Association No. 901,  Association No. 1901
Alcohol 16.9%
RPR ? 60%
SMV ? 0
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Umenishiki “Sake Hitosuji” is over ice, cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Umenishiki “Sake Hitosuji” - Ehime prefecture

Umenishiki is made in Ehime prefecture in the Shikoku region.

Taste Metrics

Tasting Notes

  • Chestnuts

  • Banana


Recommended Pairing

  • Seafood

  • Meat


Umenishiki Yamakawa

Umenishiki Yamakawa was founded in 1872 by the Yamakawa family, who ran a rapeseed oil, miso and soy sauce business. Umenishiki became a nationally recognized brand after winning first prize at the official national sake appraisal back in 1934, and continues to win accolades today. They’re committed to making koji in the smallest batches, called “koji-buta,” regardless of whether it’s their premium sake or “futsushu” (table sake). Even after being purchased by Hakutsuru Brewing Company in 2016, the brewery continues to preserve the craft and legacy of sake making under the current sixth-generation president.

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