Products

Savor sake made with the finest natural ingredients from East Hakkoda and perfected by superior brewing techniques.

  • Daiginjo Junmai Magokoro Gold Label

    Daiginjo JunmaiMagokoro Gold Label

    Enjoy this special limited sake with its delightful aroma and pleasant taste. We make it from a special storage of sake brewed solely through the cloth bag drip process.
    Enjoy a bottle of the finest sake brewed by the Eleventh Generation Morita Heijibe, the Morita Shoube Master Brewer. Packaged in a unique wooden box, it makes the perfect gift.

    Volume:
    1,800mL/720mL
    Both sizes available in wooden boxes
    Primary Rice Variety Used:
    Hanaomoi, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    40%
    Alcohol by Volume:
    16-17%
  • Daiginjo Junmai Magokoro Black Label

    Daiginjo JunmaiMagokoro Black Label

    Brewed with a traditional Nanbu style in which the fermentation process takes place at low temperatures over a long period of time, this sake has a delicate aroma and a fine taste. Chill and enjoy with a wine glass or your favorite drinking cup.
    Winner of the Silver Medal in the Junmai Daiginjo Sake category at the London Competition (IWC2020)

    Volume:
    1,800mL/720mL
    Both sizes available in boxes
    Primary Rice Variety Used:
    Hanaomoi, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    40%
    Alcohol by Volume:
    16-17%
  • Ginjo Magokoro White Label

    GinjoMagokoro White Label

    This smooth standard ginjo-shu sake has a mild aroma and can be enjoyed warm or cold.

    Volume:
    1,800mL/720mL
    Only 720mL bottles available in boxes
    Primary Rice Variety Used:
    Hanafubuki, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    55%
    Alcohol by Volume:
    16-17%
  • Yamahai Junmai Ginjo  Komaizumi

    Yamahai Junmai GinjoKomaizumi

    This sake is fostered with a traditional method that uses kura-tsuki yeast, giving it a sour yet rich and full-bodied taste.
    Enjoy it hot, chilled, or at room temperature.

    Volume:
    1,800mL/720mL
    Only 720mL bottles available in boxes
    Primary Rice Variety Used:
    Hanafubuki, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    55%
    Alcohol by Volume:
    15-16%
  • Special Junmai-shu  Sakuta

    Special Junmai-shuSakuta

    100% of the rice used to produce this sake comes from select rice varieties grown by farmers under contract with our brewery.
    The harmonic blend of a light taste and rich flavor makes this sake the perfect accompaniment to a wide array of culinary delights. It is one of the most popular sakes at Morita Shoube.
    Winner of the Silver Medal in the Junmai Sake category at the U.S. Japanese Sake Competition 2021 in Hawaii.

    Volume:
    1,800mL/720mL/300mL
    Only 720mL bottles available in boxes
    Primary Rice Variety Used:
    Hanafubuki, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    60%
    Alcohol by Volume:
    14-15%
  • Special Honjozo  Komaizumi Dry Red Label

    Special HonjozoKomaizumi Dry Red Label

    This is a special sake brewed with a rice-polishing ratio under 60%. It is a dry standard sake with a refreshing and refined taste. You can also enjoy it hot.

    Volume:
    1,800mL/720mL
    Primary Rice Variety Used:
    Hanafubuki, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    60%
    Alcohol by Volume:
    15-16%
  • Ginjo Nama-chozo-shu  Komaizumi  Rosinante

    Ginjo Nama-chozo-shu Komaizumi Rosinante

    This ginjo sake retains the natural flavor of unpasteurized sake. It has a low alcohol level and refreshing taste, and tastes best chilled. Enjoy a drink at the dinner table while envisioning Rosinante, Don Quixote’s trusty steed.

    Volume:
    300mL
    Primary Rice Variety Used:
    Hanafubuki, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    60%
    Alcohol by Volume:
    13-14%
  • Ginjo Kasumi Nigorizake Setchu Hakkoda

    Ginjo Kasumi NigorizakeSetchu Hakkoda
    (Hakkoda in the Snow)

    This is a Ginjo-shu which evokes images of snow falling in the Hakkoda Mountains. It is a misty, light nigori-zake.
    This sake tastes best chilled.

    Volume:
    720mL/300mL
    Primary Rice Variety Used:
    Hanafubuki, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    60%
    Alcohol by Volume:
    15-16%
  • Ginjo-shu Komaizumi Saba (Mackerel)

    Ginjo-shuKomaizumi Saba
    (Mackerel)

    Aomori Prefecture is the northernmost area in Japan where delicious mackerel can be caught. Mackerel caught off the coast of Hachinohe are particularly tasty, and the area has even created its own brand with this local fish. Mackerel marinated in vinegar is a special delicacy, and Komaizumi’s ginjo sake “Saba” makes the perfect accompaniment. This refreshing sake can be enjoyed a number of ways both chilled and hot. It goes perfectly with mackerel, as well as a vast array of other fish and seafood.

    Volume:
    1,800mL/720mL
    Primary Rice Variety Used:
    Hanafubuki, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    60%
    Alcohol by Volume:
    15-16%
  • Junmai Daiginjo Nama-chozo-shu Komaizumi Shijo no Magokoro (Ultimate Pure Heart)

    Junmai Daiginjo Nama-chozo-shu Komaizumi Shijo no Magokoro
    (Ultimate Pure Heart)

    This junmai daiginjo sake retains the natural flavor of unpasteurized sake. Enjoy its pleasant, dignified taste balanced with a mild ginjo aroma.

    Volume:
    500mL
    Primary Rice Variety Used:
    Hanaomoi, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    40%
    Alcohol by Volume:
    15-16%
  • Ginjo-shu Komaizumi

    Ginjo-shuKomaizumi

    This light and dry ginjo sake features a pleasant aroma and the tried-and-true ginjo taste that sake connoisseurs love. (Cool! Hot! Good Sake!)
    Enjoy it at home to your heart’s content and savor it with a vast variety of dishes.

    Volume:
    1800mL
    Primary Rice Variety Used:
    Hanafubuki, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    60%
    Alcohol by Volume:
    15-16%
  • Yamahai Junmai Ginjo Komaizumi HANA

    Yamahai Junmai GinjoKomaizumi HANA
    Aomori Edition

    This is a yamahai junmai ginjo sake characterized by a rustic aroma that evokes images of wild flowers. Give this sake as a “bouquet” to that special someone.
    Label designed by modern artists Yuki Miyata and Shohei Tsuda.

    Volume:
    720mL
    Primary Rice Variety Used:
    Hanafubuki, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    55%
    Alcohol by Volume:
    15-16%
  • Junmai Ginjo  Shichiriki

    Junmai GinjoShichiriki

    This sake features the fruity aroma and dignified taste of Hanaomoi rice. You can taste just the right amount of dryness as you gulp it down and enjoy its full-bodied yet refreshing aftertaste.
    Winner of the Gold Medal in the Junmai Sake category at the Kura Master 2020 Competition in Paris, France.

    Volume:
    1,800mL/720mL/300mL
    Primary Rice Variety Used:
    Hanaomoi, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    55%
    Alcohol by Volume:
    16-17%
  • Junmai Ginjo Sakuta New Moon: The First Sakuta

    Junmai GinjoSakuta New Moon: The First Sakuta

    This is a junmai ginjo sake that features the harmony of a flowery ginjo aroma and a full-bodied taste.
    Sakuta is Morita Shoube’s standard sake. Like all of our sake at Morita Shoube, we strive to produce Sakuta with traditional Nanbu brewing methods as well as state of the art techniques.

    Volume:
    1,800mL/720mL
    Primary Rice Variety Used:
    Hanafubuki and Gineboshi, rice varieties developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    55%
    Alcohol by Volume:
    16-17%

The Komaizumi Umauma Niuma Series
The packhorse will bring the perfect sake to savor with
your favorite Aomori delicacies!

The Seventh Generation Nebuta Master Takenami Hiro, one of the most famous Nebuta masters in Aomori Prefecture, drew the beautiful illustrations used on the labels for Junmai Ginjo Koizumi Salmon, Ginjo Komaizumi Tuna, and Ginjo Genshu Komaizumi Hakkoda Cattle.

  • Junmai Ginjo Komaizumi Salmon

    Junmai GinjoKomaizumi Salmon

    This sake features a full-bodied and sharp dryness. It is the perfect accompaniment to salmon, but you can enjoy it with any fatty fish.

    Volume:
    1,800mL/720mL
    Primary Rice Variety Used:
    Hanafubuki, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    55%
    Alcohol by Volume:
    15-16%
  • Ginjo Komaizumi Maguro (Tuna)

    GinjoKomaizumi Maguro
    (Tuna)

    This ginjo sake is characterized by a rich smell and pleasant aftertaste. Its clean and crisp taste completely washes away the fat of tuna. Take your tuna cuisine to another level with this glorious sake.

    Volume:
    1,800mL/720mL
    Primary Rice Variety Used:
    Hanafubuki, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    55%
    Alcohol by Volume:
    16-17%
  • Ginjo Genshu Komaizumi Hakkoda-gyu(Hakkoda Cattle)

    Ginjo GenshuKomaizumi Hakkoda-gyu
    (Hakkoda Cattle)

    This ginjo genshu sake is characterized by a full-bodied aroma and rich taste. Natural beef from Hakkoda cattle, which are raised freely in the bountiful nature of the base of the Hakkoda Mountains in Aomori Prefecture, is famous for its red meat and low fat, letting you savor the true taste of beef. Enjoy this sake together with the delicious beef of Aomori. It also goes perfectly with various kinds of nuts and cheese.

    Volume:
    1,800mL/720mL
    Primary Rice Variety Used:
    Hanafubuki, a rice variety developed in Aomori Prefecture and favored by sake brewers
    Rice-polishing ratio:
    60%
    Alcohol by Volume:
    18-19%

Photos of products are images. Containers, designs, and other elements are subject to change.

Primary rice varieties and other product specifications are subject to change.