Inoue Seikichi Shōten
Sawahime Ginjo-shu Shin Jizake Sengen
Alcoholic
Beverages
Sawahime Ginjo-shu Shin Jizake Sengen has a blue label and takes its name from a decision Inoue Seikichi Shōten made in 2004: every sake it produces must be made with rice grown in Tochigi Prefecture. This expression uses local Hitogokochi rice, polished until 50% of each grain remains, and T-ND-6 yeast, developed in the same prefecture. It has an alcohol content of 16%.
Its aroma recalls banana and green fruit, while its light, dry palate has a fresh finish. The brewery recommends serving it either chilled or gently warmed, alongside dishes made with kombu broth or chicken in tomato sauce.
Producer
Inoue Seikichi Shōten produces Sawahime sake in Shirasawa, Tochigi Prefecture, Japan. Founded in 1868, the family brewery has operated in the Shirasawa area since 1870. After a fire forced it to relocate temporarily in the early 20th century, it returned to the area that remains central to its identity.
In 2004, the brewery made a defining decision: to use only rice grown in Tochigi across its entire range, including sake entered in competitions. Local origin became a rule of production. From everyday bottles to junmai daiginjo, Sawahime explores what different styles can express when they begin with rice and water from the same region.
In 2026, the brewery was inducted into the International Wine Challenge Sake Hall of Fame.
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