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Wakaebisu “Honjozo”
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Wakaebisu “Honjozo”

Mie prefecture

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The god of good fortune’s blessing

How could you not like Wakaebisu “Honjozo” with Ebisu, a beloved god of good fortune, smiling right at you? An ally to the working class, this ebisu brings you an affordable staple that’s enjoyable at all temperatures and pairings. Refreshing mineral notes are delightful when chilled, and when warmed, you’ll get a soft expansion on your palate like light cream and a touch of white pepper.


Brand Wakaebisu
Brewery Wakaebisu Brewing Company
Category Honjozo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Mie no EmiOther
Yeast variety Mie (MK-1)
Alcohol 15.0%
RPR ? 70%
SMV ? +1.7
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

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


Wakaebisu “Honjozo” - Mie prefecture

Wakaebisu is made in Mie prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Mineral

  • Cream

  • White Pepper

    White Pepper

Recommended Pairing

  • Meat

  • Veggies

  • Seafood


Wakaebisu Brewing Company

Founded in 1853, Wakaebisu Brewing Company’s start was the year of the Perry Expedition, a dramatic event that started the westernization of Japan. Blessed with lush mountains, clear sky, clear water polished by the mountains, and harsh winters, they’ve brewed sake carefully and diligently over the years. It’s currently run by the eighth-generation President Kuniko Shigefuji, whose grandfather was a leadership figure who won a notable gold prize with their Mie-grown Yamadanishiki. Now, with Brewmaster Seigo Takamatsu trained in Yamagata prefecture, they continue their legacy by winning accolades year after year with their four-person brewing team.

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