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Wakabotan “Yamadanishiki 50”
Wakabotan “Yamadanishiki 50” Thumbnail

Wakabotan “Yamadanishiki 50”

Oita prefecture

$52.25 member price
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Award-winning quality

Made using soft spring water and Yamadanishiki rice grown in Hyogo prefecture, this sake won the Grand Prix prize in the ginjo category of the U.S. National Sake Appraisal 2021. Luckily for us, this victory convinced the brewers to make it available in the U.S. Now you can enjoy the satisfying combo of elegant umami and alluring sweetness that makes this sake a star.


Brand Wakabotan
Brewery Koku no Kura
Category Junmai Ginjo
Subcategory Genshu
Taste Profile Light & Sweet
Rice variety Yamadanishiki
Yeast variety Association No. 601
Alcohol 15.5%
RPR ? 50%
SMV ? 0
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Wakabotan “Yamadanishiki 50” is cold (40-60°F).
  • Recommended
  • Not Recommended


Wakabotan “Yamadanishiki 50” - Oita prefecture

Wakabotan is made in Oita prefecture in the Kyushu region.

Taste Metrics

Tasting Notes

  • Melon

  • Banana

  • Flower


Recommended Pairing

  • Aperitif

  • Seafood

  • Veggies


Koku no Kura

This brewery was founded in 1958 and is owned by Sanwa Shurui. Their history began with sake brewing, and then expanded to include shochu, wine and liquor production. But they’ve vowed to keep their sake brewing tradition alive. Today, they brew a limited amount of sake in small tanks. Sanwa Shurui wants to familiarize visitors with their breweries and the culture of sake. So, at Koku no Kura, you can take a brewery tour and engage in a sake making experience. Their efforts to make sake and the sake making process something all can enjoy shows their dedication to the craft.

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Customer reviews