Hatsukame Jōzō
Hatsukame Tokubetsu Junmai
Alcoholic
Beverages
Hatsukame Tokubetsu Junmai is a sake produced by Hatsukame Jōzō in Fujieda, Japan’s Shizuoka Prefecture. It belongs to the tokubetsu junmai category, is made without added distilled alcohol, and is one of the brewery’s core releases, expressing its distinctive style.
It is made from Japanese rice, rice kōji, and water, using yeast from Shizuoka. The current official listing specifies 79% Reiwa Homarefuji rice grown in Shizuoka, while the remaining rice variety is not named. The rice is polished to 60% of its original grain weight, and the sake contains 15% alcohol.
It features a delicate, elegant aroma reminiscent of ginjō sake, a light mouthfeel, and a harmonious balance of rice umami and clean acidity. Intended to be enjoyed with food, it pairs easily with a variety of dishes. It can be served at different temperatures, depending on personal preference and the accompanying food.
Producer
Hatsukame Jōzō is a sake brewery in the Okabe district of Fujieda, Japan’s Shizuoka Prefecture. Founded by Kurōemon Hashimoto in 1636 under the name Ashinaya, near Sunpu Castle, it is considered the oldest surviving sake brewery in the prefecture.
It is known as an early pioneer of ginjō sake production and the development of Japan’s premium sake market. Production relies primarily on Homarefuji rice from Shizuoka and Yamada Nishiki from Hyōgo, along with groundwater from the Southern Alps. Its distinctive style combines delicate, elegant aromas, a soft texture, balanced sweetness and acidity, and pleasant rice umami, with particular emphasis on complementing Shizuoka’s seasonal cuisine. Its range includes tokubetsu junmai, junmai ginjō, daiginjō, and junmai daiginjō sake, including aged releases.
Today, Hatsukame Jōzō builds its identity on its long history, the quality of its premium sake, and its connection to local gastronomy. Its continued development focuses on preserving traditional craftsmanship and its distinctive style.