Join a FREE Tasting Event of premium Ishikawa sake with us!

Tasting session participants will receive a 20% discount for all Ishikawa sake purchased during event hours (while supplies last).

You will enjoy 15 different brands from 5 different breweries!

– TEDORIGAWA YAMAHAI JUNMAI (Yoshida Sake Brewery Co.,Ltd.)

– TEDORIGAWA YAMAHAI DAIGINJO (Yoshida Sake Brewery Co.,Ltd.)

– TEDORIGAWA KINKA (Yoshida Sake Brewery Co.,Ltd.)

– Kagatsuru (Yachiya Brewing Co.,Ltd.)

– Kagatsuru (Yachiya Brewing Co.,Ltd.)

– TENGUMAI BLACK (Shata Brewery)

– TENGUMAI RED (Shata Brewery)

– Tengumai Junmai Daiginjo 50 (Shata Brewery)

– Tengumai Umajun (Shata Brewery)

– Tengumai Yamahai Junmaisu (Shata Brewery)

– Yuho Eternal Embers (Mioya brewery Co., Ltd.)

– Yuho Rhythm of the centuries (Mioya brewery Co., Ltd.)

– Kagatobi Junmaidaiginjo Sennichi-Kakoi (Fukumitsuya Sake Brewery)

– Kagatobi Junmaidaiginjo Ai (Fukumitsuya Sake Brewery)

– Kagatobi Yamahai Junmai Super Dry (Fukumitsuya Sake Brewery)

Why is Ishikawa Regional Sake delicious?

Ishikawa Prefecture of Japan stretches long and thin from south to north, and is located roughly in the center of the Japanese archipelago, jutting out into the Sea of Japan.

Sake is only as good as the water it is made from, as the saying goes. Water is the key to a sake’s flavor. The Kaga region in the south of Ishikawa is known for smooth, mellow and dry sake, reflecting the hard water of the region with its abundance of minerals from Reiho Hakusan. On the other hand, the soft water of the Noto region in the north, blessed with sumptuous woodland and grassland, produces rich, full-bodied and sweet sake.

Ishikawa is also a famous rice-producing region and has established a reputation for the quality of its rice, as well as developing its own proprietary varieties of rice ideal for sake brewing.

However, no matter how good the water and the rice, sake requires the skill of a master craftsman to bring out its delicious flavor. The “Toji” oversees key aspects of the sake making process, such as temperature control and fermentation conditions. The Toji is what you could call a master brewer, whose experience, intuition and knowledge takes many years to develop.

The traditional craftsmanship of Noto Toji, one of the three major Japanese Toji groups, lives on in Ishikawa. This craftsmanship is the key factor behind the production of the region’s magnificent sake varieties.