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Tsubosaka Shuzo (壺坂酒造)

Seppikosan Onikara Junmai (720ml) [HK Inventory]

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Crafted for purists seeking the ultimate dry sake experience, the "Seppikosan Onikara Junmai" entirely lives up to its "Demon Dry" name. It presents an exceptionally sharp, razor-clean profile with a formidable cho-karakuchi (extra dry) bite. While the nose offers a subtle rice aroma and the initial sip reveals a fleeting touch of savory umami, the palate is rapidly swept by a bone-dry, uncompromisingly crisp finish. This extreme dryness works brilliantly as a dynamic palate cleanser, effortlessly cutting through the heavy richness of tempura, fried delicacies, or hearty hot pots. It is a versatile culinary powerhouse that commands attention whether served well-chilled or piping hot.


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-shu
Bottling Year / Month 2024/06
Country of Origin Japan
Region / State / Province Kansai / Kinki
Prefecture Hyogo (兵庫県)
Kake (Mash) Rice Polishing Ratio 60%
Alcohol (ABV) 17.0%
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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