Sakuramasamune Shuki Kyokai No. 1 Yeast
櫻正宗 朱稀 協会一号酵母Sakuramasamune — Sakura Masamune, Hyogo
A honjozo brewed with the long-lost Kyokai No. 1 yeast, returned after about 60 years
Specifications
- Type
- Honjozo
- Rice
- Yamada Nishiki
- Rice polishing ratio
- 70%
- Yeast
- Kyokai No. 1
- Alcohol
- 15–16%
- Sake meter value
- +1
Flavor profile So-shu
So-shu — clean and light
The honjozo specs (70% polishing, SMV +1, 15–16% alcohol) and the description's emphasis on a sharp finish point to a restrained aroma, a light crisp body and only mildly dry sweetness.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
"Shuki Kyokai No. 1 Yeast" is a honjozo sake brewed with the Kyokai No. 1 yeast, which was revived at this brewery after 60 years. It uses 100% Hyogo-grown Yamada Nishiki and the so-called "phantom yeast" (maboroshi no kobo), and offers an exceptionally clean finish. We invite you to try it. In an effort to carry on local culture, the regular lineup, Sakuramasamune Yakimare Kiippon (tokusen class) and Sakuramasamune Shuki Honjozo (jozen class), uses 100% Hyogo-grown Yamada Nishiki and local groundwater throughout. Every product is jijoshu (self-brewed sake), meaning the brewery manages every step from rice to finished sake with its own hands, and we offer products that carry real responsibility, one bottle at a time.
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