Name: Ubusuna Homase Shichinoujyo Namazake
SKU: 695a52fe1c2971c3ec6080b5
Price: 685.0 HKD
Availability: InStock

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Ubusuna Homase Shichinoujyo Namazake

Saketime ranking no.8 in Japan
Most hot sake in recent year, very limited production, hard to get it
Shichinoujyo - use of 7 special techniques to fine tune the sake
Homase - the most ancient sake rice

$1200 or above order free delivery (Hong Kong) on order

Free delivery in Hong Kong with 3 bottles (or above) of sake/spirits,except Liqueur on selected categories

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【Saketime ranking no.8 in Japan】

【Most hot sake in recent year, very limited production, hard to get it】

【Shichinoujyo - use of 7 special techniques to fine tune the sake】

【Homase - the most ancient sake rice】

ZTJ245-Ubusuna Homase Shichinoujyo Namazake

$685/btl

[Production Date]：Oct 2025

Type：Sake

ingredient：100% Homase（Polishing Rate: Secret）

Region：Kumamoto

酒精度 ABV：13%

Rating

Because it is brewed in wooden vats, it has a gentle, subtle cedar aroma. A fragrant sake with complex flavors that overlap and resonate with each other.

Sake Brewery

We brew our sake in the mountainous area of Wasui-cho, Tamana-gun, Kumamoto Prefecture, which is blessed with nature and has a 2,000-year history of paddy rice culture, which is also recognized as a Japanese Heritage. All of our rice is grown in the Kikuchi River basin, as we believe that rice grown in rice paddies in the same area as the brewing water is the best match for the rice. The term "Sanchi" means to respect the indigenous production climate and the spirit of prayer. It is our brewing philosophy to "brew the best sake" that enriches people, nature, and the ecosystem. Sansuchi" is an ancient Japanese word that has existed in Japan since ancient times. We call it "ubusuna," which means the guardian god of the land or the mother of nature's bounty. The spirit of prayer is most important for sake, a culture that originally consists of "gojinshu," or sacred sake. Our philosophy also includes gratitude for the land that nurtures the water and rice produced by nature, and for the bounty of that nature. We pursue the best sake by respecting the indigenous production climate, local products, traditions and culture, and the spirit of prayer.

Sake Brewing

This rare sake is brewed with "Homasu," a native species from the Edo period that was grown without fertilizers and pesticides in the Kikuchi River basin. Since this is a yeast-free brewery, the bacteria and microorganisms that live in it grow slowly over time, creating an unexperienced freshness that leaves the impression as if the flavor is bouncing in the mouth.

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Ubusuna Homase Shichinoujyo Namazake

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