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Master brewer Mie Abe was approached by Japanese wine importer Mottox to create a sake that was similar to a Bordeaux blend. She decided to use two different rice varietals, “Yamada Nishiki gives power and gravity like Cabernet, and Saito No Shizuku gives freshness like Merlot. Terroir is also important, and Saito no Shizuku is Yamaguchi Prefecture’s representative sake rice, so it represents our terroir.” The result is a sake that boasts a bouquet of melons, french toast, and roses. With subdued acidity it showcases its sweetness, and finished with plenty of umami and round richness on the palette. Abe-san recommends having this sake chilled or at room temperature with cantaloupe melon and proscuitto, as it complements the sake’s aroma. 


  • Brewed in Yamaguchi, Japan by Hatsumomiji Brewery
  • Junmai Ginjo Muroka Genshu
  • Seimaibuai: Yamada Nishiki (koji) 50% + Saito No Shizuku (kakemai) 55%,
  • SMV: -1, Yeast: No. 1801 and 901, Acidity: 1.5
  • 24 fl oz (720ml)
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