Product Introduction

New Washoku Series

★A series which aims to offer the ultimate meal accompanying sake.

☆A Junmai Ginjo sake with excellent fragrance and plenty of flavor.

Uses Yamagata-produced sake rice, “Tamanae (Yamasake 4-go)”

A Junmai Ginjo sake that uses Yamagata-produced sake rice, “Tamanae (Yamasake 4-go)”.

Mikadomatsu’s new standard which aims to be the ultimate meal accompanying sake.

The elegant Ginjo aroma of M310 yeast with a slightly sweet and flavorful taste.

Pairs well with sashimi, chicken tenders or other light meats, yakitori, fried foods, tempura and more.

arm, the depth will increase and provide a pleasing fragrance.

【SPEC】

Flavor　　　　　　Slightly sweet

How to Drink　　　　Chilled, room temperature, lukewarm, warm

Rice Polishing Ratio　　　60% sake content +1.0 acidity 1.6 Alc.15

　　　　　　　 (These values may vary slightly based on yearly brewing methods)

The most popular sake stocked at bars and restaurants in our local Ogawamachi.
It has the characteristic refined fragrance and gentle taste of raw sake. This variety is recommended even for those who are sake beginners.

A Junmai Daiginjo sake made with 38% polished “Bizen Omachi” rice produced in Okayama.
It has a smooth and deep taste with a gorgeous aroma and the characteristic “wildness” that comes from Omachi rice.

Made with Hyogo-produced sake rice “Yamada Nishiki” polished at a rate of 38%.
The gorgeous aroma and smooth mouthfeel compliment the highest class of flavor.

Highly limited, top-class Junmai Ginjo Nama Genshu handcrafted in small batches. Made with 38% polished “Bizen Omachi” sake rice produced in Okayama. Undoubtedly the highest caliber sake produced in the history of Mikadomatsu. Profound and easy to drink, it has a refined and deep fragrance coupled with the characteristic fermentation and “wild” flavor of Bizen Omachi rice. We invite you to sample the best sake brewed with the finest techniques. With this in mind, we are only able to sell this product in very small quantities.

Made with the highest-quality sake rice, 38% polished Special A-Rank Yamada Nishiki which is produced in Yokawacho, Hyogo.
This superb Daiginjo Genshu sake has been handcrafted using all the skills of our Chief Brewer.
It has been awarded the “gold award” from the Zenkoku Shinshu Kanpyokai, the only national sake competition in Japan that appraises sake based on standard criteria, for 8 consecutive years. (A prefectural record)

Limited quantities available, sales end once product is sold out.
Limited quantity sales of
Ginjo sake aged for 10 years in a mortar storehouse.
Made with koji from the rare sake-brewing rice, Hyogo-grown “Miyako,” which has been traditionally used since the Edo Period, and Okayama-grown “Asahi” for the kakemai rice.
As it is incredibly smooth for a vintage sake, it is recommended for begin-ners to drinking aged sake.
Kept cool within in the mortar storehouse, it is allowed to slowly and carefully age over the years.
Because of this, it has a beautiful taste and an aged-whiskey like aroma.
Although the quantity in limited, we offer this aged sake at a reasonable price so that those who are not as comfortable with aged sake are able to try it.

2020 Premium Series New Product!

★Limited quantity of 1,000 bottles per year
☆Muscat fra-grance, dry and sharp taste

Made with Japan’s oldest and only pureblood sake rice

Fruity with a rich dryness.
Limited quantities available, sales end once product is sold out.

Japan’s oldest and only pureblood sake rice, “Omachi.”
It is said that it was first discovered at the end of the Edo Period in 1851.
This happens to be the same year that our company was estab-lished.
We have been using this sake rice for over 20 years.
All the rice that we use is grown in the homeland of Omachi rice, Akaiwai City in Okayama Prefec-ture.

Until now, we’ve used Omachi rice to create our “Omachi 38% Polished Rice Junmai Daiginjo Hosho,” but on this occasion, we decided to make a Junmai using 70% polished rice.
One of the unique qualities of this variety of rice is that no matter how cleanly it is pro-duced, it still maintains its characteristic depth and fragrance.
Using this rice and Kyokai No. 901 yeast, this sake was carefully fermented in a small, low-temperature fermentation tank.

[Flavor Characteristics]
Although it is a Junmai, it has a re-freshing fruity fragrance reminiscent of muscat.
The flavor is masculine as the name “Omachi” (man’s town) would suggest. It is a refreshing sake that is rich and dry with a sharp aftertaste.
This rich sake leaves you feeling refreshed.
As it is a rich and fla-vorful Genshu with an alcohol content of 19%, we recommended it on the rocks or mixed with so-da.
It’s excellent enjoyed as is, but we also recommended you to refrigerate it so you can experience the changes in depth.

[Design] Sake-related Actress: Aya Yamao-ki
“Title” – Mairu
The sun shines as the wind sways and strokes the golden ears of rice.
Each grain intersects with the spring water, and the droplets are born.
“I’ve expressed the rounded ears of rice blowing in the wind.”

New Washoku Series

★A series which aims to offer the ultimate meal accompanying sake.

☆A luxurious item that has carefully balanced fragrance and umami.

Uses 50% polished rice grown in Saitama

A Junmai Daiginjo Genshu that uses a luxurious 50% polished Saitama-grown rice.

Mikadomatsu’s new standard which aims to be the ultimate meal accompanying sake.

A sake that uses the low-scented Association No. 9 yeast to strike a balance between refreshing ginka and flavor.

Dry, but with a richness.

Excellent with grilled meats or fatty tuna, braised dishes, fried foods, or other dishes with a high fat con-tent.

On the rocks and mixed with seltzer (1: 1) are also recommended.

【SPEC】

Flavor　　　　　　Slightly dry

How to Drink　　　　Chilled, room temperature, lukewarm, on the rocks, mixed with seltzer (1:1)

Rice Polishing Ratio　　　50% sake content +4.0 acidity 1.7 Alc.18

　　　　　　　 (These values may vary slightly based on yearly brewing methods)

☆MIKADOMATSU Series
☆Autumn lim-ited-edition series
Limited-edition, limited quantity Premium Mikadomatsu.
Uses the legendary Yamagata-produced sake-brewing rice “Tamanae (Yamasake 4-go)” polished at a ratio of 60%.
Fermented in a lower temperature zone with mineral-rich wa-ter that has a hardness of 127 mg/l.
Pressed in winter, this Junmai Ginjo Genshu is aged in a mortar storehouse for six months, giving it a fruity and mature taste like ripe fruit.
Although this in an incredibly popular product, in order to make sure that it is fully and properly aged, sales are limited only to a two-month long period.

*Yamasake 4-go was developed by an agricultural high school in in Yamagata. It is a sake rice that is a combination of Yamada Nishiki and Kinmon Nishiki varieties.
There are only about a dozen breweries in Japan that use this sake rice.
It has a unique flavor and aroma, and goes very well with Mikadomatsu’s sake brewing techniques, giving it a superb depth.

★Starting sales of new sake made with new rice!! ☆Freshly pressed series Fruity with rich sweetness!! Limited quantities available, sales end once product is sold out. Uses the legendary Yamagata-produced sake-brewing rice “Tamanae (Yamasake 4-go)” polished at a ratio of 60%. Fermented in a lower temperature zone with mineral-rich water that has a hardness of 127 mg/l. As it is bottled soon after it is squeezed, you can enjoy the fruity aroma and fresh, refreshing taste. It has a very deep flavor. When you first sip it, the aroma and flavor will gradually swell, and then, after reaching the climax, it develops a beautiful aftertaste. *Yamasake 4-go was developed by an agricultural high school in in Yamagata. It is a sake rice that is a com-bination of Yamada Nishiki and Kinmon Nishiki varieties. There are only about a dozen breweries in Japan that use this sake rice. It has a unique flavor and aroma, and goes very well with Mikadomatsu’s sake brew-ing techniques, giving it a superb depth.

☆Sake of Success Series
Mikadomatsu’s classic Ginjo, “CEO’S Sake.”
Originally produced as a contest entry, it was given its name since it was only sampled by our CEO.
Currently, it receives acclaim from our customers as a “sake of success.”
A well-balanced Ginjo that has a refined fragrance, acidity, and flavor.
It pairs well with any type of food and can be drank every day, but also makes a wonder-ful accompaniment for holidays such as work celebrations, Father’s Day and more.

A local sake representing Ogawamachi, also known as the “Little Kyoto” of Musashino.
It is excellent both chilled and warm, but it is particularly delicious when served warm.
This flavorful sake goes down smooth and has the characteristic fullness and deep fla-vor prized by Mikadomatsu.
Each bottle is elegantly wrapped for delivery.

Being stored in a cedar box imbues this sake with the refreshing scent of cedar.
Made with carefully selected high-grade rice, the fragrance and flavor of rice can also be experienced within the cedar scent.
Light and very easy to drink, this product is recom-mend even for those who do not drink sake.
By using the included wooden cup, you can enjoy an even more pronounced cedar fragrance.

★New Drinking Style →Taruzake × Ginger Ale

Put ice into a glass and pour in Taruzake and Ginger Ale at a ratio of (1:1) to make this simple Taruzake Ginger.
The carbonation will further enhance the spreading scent of cedar.

☆Sake of Success Series
Mikadomatsu’s classic “Manager’s Treasure” sake.
Made with a polished rice ratio of 60%, it has a more refined flavor and more delicate aroma than normal Honjouzoshu.
It receives acclaim from our customers as a “sake of success,” and in addition to everyday drinking, makes an excellent gift for work cele-brations, Father’s Day, and more.

A Honjozogenshu with a pronounced flavor that is dry and mel-low.
As it is 19% ABV, it has a strong taste.
It is bottled and sold in an old-fashioned Tokkuri (ceramic sake bottles).
The characters on the Tokkuri are handwritten one at a time, and the vessel is carefully baked.
Sake sold in ceramic bottles is not very common these days.

☆Tesuki Washi (Japanese Paper) Se-ries
Mikadomatsu’s classic dry sake.
It has a delicious spicy taste and a refreshing aroma that goes down well with a refreshing aftertaste.
You can enjoy this authentic dry sake for a reasonable price.

One of Mikadomatsu’s finest offerings.
You can enjoy the refined flavor of the original taste of sake.
Although dry, it has a mellowness and a characteristic refreshing aftertaste that will leave you craving for more.
Delicious served several ways from chilled to warm, you can experience the changes in flavor at many temperatures.

New Washoku Series

★A series which aims to offer the ultimate meal accompanying sake.

☆A refreshing and deep Junmai Sake with lots of flavor

Uses “Sake Musashi” sake rice grown in Saitama

A Junmai sake that uses “Sake Musashi” sake rice grown in Saitama.

Mikadomatsu’s new standard which aims to be the ultimate meal accompanying sake.

A fine sake with the refreshing aroma of rice and yeast, and a rich flavor that is easy to drink.

Excellent with yakitori, tuna, red meat, and other foods with bold flavor profiles.

The richness will increase when served warm.

【SPEC】

Flavor　　　　　　Slightly dry

How to Drink　　　　Chilled, room temperature, lukewarm, warm

Rice Polishing Ratio　　　70% sake content +2.0 acidity 1.5 Alc.15

　　　　　　　 (These values may vary slightly based on yearly brewing methods)

☆Winter-limited Series

On sale from Mid-November 2019! Limited quantities!
Imbued with natural carbonic acid during fermentation. When tasted, the carbonic acid fizzes, and the fruity aroma and taste spread throughout the mouth.

As each bottle comes with a bottle warmer*, so it can be stored at room temperature without fear of spew-ing out.
The non-cloying sweetness and refreshing taste is like biting into a piece of fresh fruit.
*This device works to sterilize yeast and stop fermentation by carefully warming each bottle as is, ensuring that the fine quality of the sake is maintained.

☆Tesuki Washi (Japanese paper) Series
A fine sake made with carefully selected high-quality rice and excellent groundwater.
It has Mi-kadomatsu’s characteristic mellowness and a long-lasting aftertaste. Within the beautiful flavor of the sake, the essence of the rice can still be felt.
The label uses Ogawamachi’s Washi Japanese Pa-per which has been registered as a World Intangible Cultural Heritage.

The Shimozato region of Saitama’s Ogawamachi is known throughout the country as an organic producer.
Shimozato’s soil is prepared without the use of any chemical ferti-lizers, instead relying on only naturally derived ones.
In addition, weeding work and pest control are carried out manually without the use of pesticides.
The rice grown here is pol-ished to 60%, and since it is only brewed in small quantities, produces a delicious sake that truly highlights the excellency of the rice.
This Junmai Ginjo has a Ginjo aroma and a strong taste of rice that are brought out by combining Mikadomatsu’s brewing techniques which have been passed down from the Edo Period, and the latest technology such as use of low temperature fermentation.

An unfiltered Junmai Genshu sake for the people of Saitama!

★Limited-quantity product

A purely Saitama produced local sake!

THE SAITAMA, made in a Saitama brewery on Saitama land, using Saitama’s rice and water.
Brewed by Saitama natives for the people of Saitama!

The peculiar label displays a symbolic Saitama pose and uses red, the prefectural color.
Although the label may be unusual, the taste is purely authen-tic.
The Chichibu mountain range, a limestone mountain system in Saitama, produces hard water that flows into the underground natural water used in this product.
Sake with this rich of a flavor and aroma, can only be made with this wa-ter.

[Design]
Senior Managing Director　Matsuoka

Made with carefully selected high-quality rice and excellent groundwa-ter.
Made with a polished rice ratio of 60%, it has a more refined taste than normal Jun-maishu.
The balance of flavor and fragrance is excellent, with a taste that you can’t get enough of.
The label uses Ogawamachi’s Washi Japanese Paper which has been regis-tered as a World Intangible Cultural Heritage.

Finishing the shochu with Ginjo sake, makes it very palatable with no strong fla-vors.
Although reasonably priced, it has an authentic taste.

An alcoholic beverage that gives off the gentle aroma of yuzu.
Very enjoyable when served on the rocks.
Also delicious when mixed with hot water or soda.

Made with 100% domestically produced lemon juice from early-picked Setonai Lemons.
This captivating beverage has a refreshing lemon scent and a dry taste with no sweetness.
You can easily make a Lemon Sour just by adding carbonation. It’s also delicious on the rocks or mixed with wa-ter.
As there is pulp inside, please shake before drinking.

Made with 100% Beni Azuma sweet potatoes, a popular variety in the Kanto Region, this au-thentic sweet potato shochu is finished with Ginjo sake.
You can enjoy the mellow taste and soft aroma of sweet potato shochu.

A sake with a luxurious rounded taste and a refreshing aroma that uses 100% domestic soba (produced in Hitachi).
As quantities are limited, sales end as soon as stock is sold out.

Made only with 100% handpicked Shirakaga plums grown at Ichikawaen in Ogose.
This umeshu does not contain any artificial additives or fragrance.
It has a natural and elegant aroma with a mellow and refreshing taste that is neither too sweet nor cloying.

An elegant yuzushu with a refreshing aroma made from yuzu grown in Moroyama.
It has a non-persistent sweetness and a flavor that keeps you coming back for more.
Enjoy this pleasant liquor as the lovely scent of yuzu envelops you.

A rare chocolate flavored liqueur!
As it is not too sweet, and also has a clean mouthfeel and aftertaste, it is recommended for men and women alike.
It is delicious served as is or mixed with hot milk.
Presented in a gold box, it makes a lovely gift for Valentine’s Day, White Day, or Mother’s Day.

Born from the desire to “beautify the skin of women,” this skin lotion contains both sake and sake koji.
It includes Mikadomatsu’s Junmai Ginjo “Sakura-no-toki,” which is rich with amino acids.
This viscose lotion becomes transparent when applied and helps promote skin that is firm and clear.
It is formulated with extract that has been taken from domestic chestnut skins, which are rich in polyphenols and vitamins, that have been fermented in koji bacteria.
Additionally, it contains an extract made by fermenting the roots of the “Chinese Pea Shrub,” which has the effect of beautifying skin, with yeast, which tightens the skin and keeps it youthful.

Born from the desire to “beautify the skin of women,” this milky lotion contains both sake and sake koji.
It includes Mikadomatsu’s Junmai Ginjo “Sakura-no-toki,” which is rich with amino acids.
The moisturizing effect of milk gives a dewy feel to the skin, supplying it with moisture and luster.
It also contains black yeast extract, which has moisturizing and emulsifying effects.
Fermented liquid obtained from cultivating the black yeast suppresses evaporation of water from the skin, keeping it from dry-ing out. By keeping the skin sufficiently moisturized, dryness can be prevented, and the skin will be imbued with luster and smoothness.

Sake is a treasure trove of amino acids and is used as a natural cosmetic ingredient.
Born from the desire to “beautify the skin of women,” Mikadomatsu’s fine Junmai Ginjo is used in our gentle and moisturizing handmade bar of soap.
It is made by craftsmen with only naturally derived ingredients that are fragrance-free, color-free, paraben-free, mineral oil-free, and former designated ingredient list-free ingre-dients.
It is known for not tightening the skin after use, and having a moisturizing effect from the sake and cherry blossom flower extracts.
As it takes much time and effort to complete this product, it is very scarce.
It features a mild and smooth lather that is gentle on the skin. This popular product has many repeat buyers. Once you use it, you won’t want to stop!