Relaunched as Kimoto and Genshu!
Our popular organic sake has been renewed.
We brew it using the kimoto method, which does not add any lactic acid or yeast, and we insist on making everything by hand the old-fashioned way, from washing the rice to finishing.
Wa no Tsuki 60 has a rice polishing ratio of 60% (the percentage of rice that remains after the surface layer of brown rice has been scraped off), and is a ginjo junmai sake that has a clear, crisp finish and a gentle flavor.
As this is a raw sake that has not been diluted, the alcohol content is high at 20%. It can also be enjoyed warm with water or on the rocks, depending on your preference.
Its natural flavor is well-suited to any dish.
A masterpiece filled with the desire for "safety and security"
The organic sake "Nanotsuki," created to commemorate the 140th anniversary of Tsukinoi's founding, is made from JAS-certified organic Miyamanishiki rice, which is wiped clean with hot water and a cloth, meeting the strict standards required for it to be called organic.
This sake is made with the utmost care and attention to detail, and is handmade in the traditional way, from washing the rice to finishing.
Producer: Tsuki no I Sake Brewery
Founded in 1865, the sake brewery started brewing under the name "Matsumae-ya" and has been brewing in Oarai, Ibaraki Prefecture for nearly 150 years. The name "Tsuki no I" is said to have been chosen in honor of the beautiful moonlight that shone on the golden and silver waves breaking on the shoreline. (This scene is also included in the Eight Views of Mito from the Tokugawa period.)
The sake is brewed with great care and precision by Nanbu Toji Brewer Kikuchi Masayoshi, one of Japan's three greatest Toji Brewers (*A Toji Brewer is the person in charge of overall command of sake brewing. He must be a person of great character who excels not only in sake brewing techniques but also in leadership, judgment, and management abilities), and the brewers (artisans involved in the brewing of sake and soy sauce), using their skilled techniques and senses.
The business was taken over by the eighth-generation head of the family, Naohito Sakamoto, and the original desire to create a unique, healthier sake became even stronger. Furthermore, we welcomed Tatsuya Ishikawa, a master brewer who is a leading expert in kimoto brewing, and renewed Wa no Tsuki to kimoto brewing.
Message from the producer
The brewer's job is to deal with a living thing called sake. During the brewing process, they are often under a lot of stress, day and night, but hearing happy comments from customers is what encourages them the most.
We will continue to brew sake with sincerity so that we can hear from as many customers as possible that it is delicious!
| certification |
OCIA Japan Organic Agricultural Products and Alcohol, Leafy Presability |
| Brewing Method |
Junmai Ginjo |
| Container/Capacity |
720ml bottle |
| Alcohol degree |
20% |
| Rice used |
Miyamanishiki rice, certified organic by the JAS standard by Ibaraki Prefecture |
| Rice polishing ratio |
60% |
| Sake Meter Value |
+16 |
| acidity |
2.3 |
| Amino acid content |
2.9 |
| Taste |
spicy |
| Recommended way to drink |
Hot sake, cold sake, on the rocks |
EU organic certification
Gift wrapping available
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