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【Fukushima Prefecture Gold Prize Sake Brewery Comparison】 Sake tasted in Urabandai
2025 Japan's No. 16 brands of Fukushima Sake Gold Award at the 2025 National Sake Appraisal
Drink and compare sake carefully selected from Sanzomoto near Urabandai at a restaurant.
Overview
- Provision period
- From November 1, 2025 to March 29, 2026 (planned)
Date of exclusion: From December 28, 2025 to January 2, 2026 - Venue
- 1st floor buffet restaurant Locavore
- Delivery time
- Dinner time (17:30-20:30)
- Selling price
- 1 set (90ml x 3 types): 2,000 yen (including tax)
- Notes
- ※It is not possible to provide alcoholic beverages to minors.
※This project is not all-you-can-drink.
※Please understand in case of missing items.
※Brands of sake are subject to change without notice.
Set contents
Kaito Otokoyama Sake Brewery (Minamiaizu-cho)
Since we started sake brewing in 1716, we have been making sake for 14 generations. In the meantime, we have created our own sake brewing technology with tireless efforts, unique to cold regions, and pure water, and we are working on sake brewing in search of taste.
Kaito Otokoyama Junmaishu
You can enjoy the swelling aroma and smooth taste produced from rice.
"Kaito Otokoyama" is a famous brewery known to those who know it. It has also received high praise at the New Sake Appraisal. The brewery is never large and the production volume is not so large, so you can't see it much outside of local liquor stores.
<Used rice> The incense of dreams
<Alcohol content> 15 degrees
<Rice polishing ratio> 60％
<Sake degree> +3
Yamato River Sake Brewery (Kitakata City)
Since its establishment in Kansei 2 (1790) in the middle of the Edo period, it has been making sake for nine generations. The unchanging and clear underground water of Mount Iide has been used as preparation water, and has been producing famous sake such as Yaemon Sake with the ever-increasing spirit of Toji from generation to generation.
[Yaemon] Pure rice dry
Sake rice from Fukushima Prefecture, cultivated in-house by Yashiroda, pure rice dry milled up to 60% of Yume no incense. It is dry and goes well with meals, and is recommended for a wide range of customers. A sake that is loved as a daily drink in the local Kitakata where you can enjoy both cold sake and warm sake.
<Used rice> The incense of dreams
<Alcohol content> 16 degrees
<Rice polishing ratio> 60％
<Sake degree> +8
Hanaharu Shuzo (Aizuwakamatsu City)
It was founded in 1718. It has been about 300 years since making sake with Aizu rice and clean water, which are rich in nature, proclaiming "The goodness of Aizu is the goodness of sake."
Hanaspring liquor created by traditional techniques is characterized by "scent gentle, soft, clean taste, and good throat", and the more drunk, the more you drink, the more you feel idyllic.
[Hanaharu] Rich Junmaishu
Aizu-produced rice was carefully polished with own polished rice and carefully crafted by low-temperature aging.
Junmai sake, which has an exquisite balance between acidity and sake, realizes a rich "medium dryness".
<Used rice> Aizu-grown rice 100%
<Alcohol content> 15 degrees
<Rice polishing ratio> 55％
<Sake degree> -1.5
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