”Wakazakari” is a series based on the concept of traditional sake. How about a limited production sake with the aroma and richness of cedar barrels? The sweetness and umami of the rice used to make the sake is very easy to drink for first-time sake drinkers and women.
This classic sake is bottled after being packed in cedar barrels and can be enjoyed with the aroma of the barrels. This is a sake to be enjoyed on special occasions and celebrations. It is recommended to be served cold or lukewarm.
Food to be served with this sake
Sake made from cedar barrels with its unique aroma and full-bodied flavor goes well with dishes with a distinct flavor, regardless of the genre of cuisine.
grilled eel ●yakitori ●chili shrimp ●hamburger steak ●pizza
| Ingredients | Rice (domestic) Rice Koji (domestic) Brewing alcohol |
| Rice | Tochigi Prefecture |
| polishing ratio | 80% |
| アルコール度数 | 15% |
| contents | 300ml / 700ml |
| standard sake | |
| taste | Light and smooth type |
| heat sterilization |
12 bottles in a 720ml cardboard case
We had a tasting and tried pairing at our company!
It was also good with the shime saba!
About the origin of the sake’s name
The brand name “Wakazakari” was created with the wish that the drinker will “thrive in youth.
Tochigi Prefecture: Nishibori Sake Brewery
Tochigi Prefecture is blessed with hard water, which is very suitable for sake brewing, and the Nikko Toshogu Shrine was built by the 3rd Shogun Iemitsu (1623 – 1651). As the number of visitors to Nikko Kaido increased, the demand for sake increased along the Nikko Kaido. In addition, the Omi merchant network was formed as brewing companies that made sake, miso, and soy sauce came and went from the west, originating from the Omi merchants (Omi Province: present-day Shiga Prefecture). Genjiro (Sanzaemon) Nishibori, the founder, also relied on this network when he came to this area from Shiga Prefecture to start a sake brewing business. In 1872 (Meiji 5), he established a sake brewery.
The brewery is located along the “Old Nikko Highway” in the southern part of Oyama City, Tochigi Prefecture. The brewery’s appeal is that it continues to take on the challenge of brewing sake with an innovative approach, “protecting what should be preserved as a traditional technique and at the same time continuing to challenge new things in response to the modern world.
Today, the brewery produces a wide variety of sake, including Japanese sake, shochu, liqueurs, spirits, and whiskey.
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