Toyonoaki “Hatsushibori”
Shimane prefecture
Fresh sake from a traditional wooden press
This seasonal “Hatsushibori” uses the traditional way of separating the sake from the fermentation mash using a wooden press called “kifune.” It is a labor-intensive process that requires expert skill, experience, concentration and patience. Enjoy this unpasteurized, undiluted sake for the initial impact on the palate, balanced with a gentle sweetness and dry aftertaste. Enjoy it chilled, paired with rich foods like foie gras and mushrooms sautéed in butter.
Characteristics
| Brand | Toyonoaki |
| Brewery | Yoneda Brewing Company |
| Category | Junmai |
| Subcategory | Nama, Genshu |
| Taste Profile | Light & Dry |
| Rice variety | Gohyakumangoku |
| Yeast variety | Association No. 901 |
| Alcohol | 17.00% |
| RPR | 70% |
| SMV | 15 |
| Acidity | 1.7 |
Serving Temperature
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Recommended
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Not Recommended
Region
Toyonoaki is made in Shimane prefecture in the Chugoku region.
Taste Metrics
Tasting Notes
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Rice
Recommended Pairing
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Meat
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Seafood
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Veggies
Yoneda Brewing Company
Yoneda Brewing Company was founded in 1896 in Matsue City, Higashihonmachi. The founder Kingoro Yoneda named the brand Toyonoaki (bountiful fall) to express anticipation and gratitude for the fall harvest. They use Shimane prefectural rice as much as possible, use local spring water, and belong...
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Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
