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Tsubosaka Shuzo (壺坂酒造)

Seppikosan Muroka Genshu Junmai Ginjo (720ml) [HK Inventory]

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Bypassing both charcoal filtration and water dilution, the "Seppikosan Muroka Genshu Junmai Ginjo" unapologetically captures the raw, vibrant soul of the brew. It opens with the expressive, fruity aromatics typical of a Junmai Ginjo, before delivering a powerful, high-impact punch on the palate. Its unfiltered and undiluted nature preserves a highly concentrated, dynamic umami that bursts with wild vitality, yet it remains beautifully structured and balanced by a crisp, underlying acidity. Bold and structurally profound, this high-energy sake stands up perfectly to robust, richly flavored meat dishes and savory barbecue.


15.99 15.99 USD 15.99

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  • Bottle Size
  • Grade
  • Bottling Year / Month
  • Country of Origin
  • Region / State / Province
  • Prefecture
  • Kake (Mash) Rice Polishing Ratio
  • Alcohol (ABV)
  • Type
  • Brand
  • Merchant Location

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Bottle Size 720ml
Grade Junmai Ginjo-shu
Bottling Year / Month 2016/05
Country of Origin Japan
Region / State / Province Kansai / Kinki
Prefecture Hyogo (兵庫県)
Kake (Mash) Rice Polishing Ratio 60%
Alcohol (ABV) 15.0%
Type Sake
Brand Seppikosan (雪彥山)
Merchant Location Hong Kong
Special Notes
Free Shipping upon purchase of minimum 12 bottles

Price updated daily based on exchange rates fluctuations.
Price does not include shipping cost* and relevant tax or customs duties. Please proceed to the checkout page to verify shipping and import-related costs.

About The Brewery

Tsubosaka Shuzo (壺坂酒造)

Tsubosaka Shuzo was founded in 1629 (Kanei 6) in Nakadera, Kodera-cho, Himeji City, Hyogo Prefecture. Due to climatic challenges, the brewery relocated to its current site in Maenosho, Yumesaki-cho, within the same city, in 1805 (Bunka 2). To this day, it proudly preserves the traditions and specialized techniques of "natural fermentation," a process uniquely made possible by the distinct terroir of Yumesaki-cho. The historic brewery building itself stands at over 210 years old and features an exceptionally rare architectural design. The floorboards on the second level can be removed, allowing brewers to drop koji directly into the fermentation vats below and to execute the traditional Tenbin-shibori (wooden beam pressing) method.
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