Since 1958, when Sanwa Shurui Co., Ltd. was established, we have been committed to producing a rich-flavored drink that is delicious when served warm, a style that has been embraced by the local community.
< Awards >
● Gold Medal - Kan Sake Award 2019
● Grand Gold Medal - Kan Sake Award 2020
● Gold Medal - Kan Sake Award 2024 [Value Lukewarm Sake Category]
Alcohol content: ≥15% and <16%
Volume: 1800ml
Enjoy the rich aroma and full-bodied flavor reminiscent of freshly cooked rice.
The umami of Hinohikari rice (65% milled) grown in the breadbasket of Usa, Oita Prefecture, is brought out by finishing the koji to form souhaze (the mycelium grows on the surface of the rice). The amount of water used in the fermentation process is kept to a minimum to enhance the enzymatic activity of the koji and bring out the flavor. After 20 days of fermentation, the fresh sake is then aged in tanks for over 30 days in its raw state. This process brings out a deep, complex flavor.
Four sake breweries that joined forces to form Sanwa Shurui Co., Ltd. embarked on an exciting journey to bring their sake brands together under the name “WAKABOTAN” from Akamatsu Honke Shuzo. WAKABOTAN has been a local favorite since its inception and is still produced today as HONJOZO WAKABOTAN, with a flair that showcases the expertise of the Tajima Toji (master brewer) of Hyogo Prefecture.
