June limited release：Hōmon Masamune 1800ml — Limited to 30 Bottles, Available Only in December

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Limited Pre-Order & Release Schedule

• Early Access Pre-order: 1–31 May
• General Release: 1–30 June
• Shipping Begins: from 1 June

Available only twice a year in strictly limited quantities.

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No Specifications Disclosed

“Hōmon Masamune” — A Rare Sake Once Reserved for Fine Dining In old Tokyo, there was a saying:

“When it comes to sake, Hōmon is the finest.”

This was a phrase once spoken in Tokyo’s finest traditional restaurants from the Meiji through Showa eras.

For generations, Hōmon Masamune earned a reputation of the highest regard and served almost exclusively in high-end restaurants and select luxury hotels, rarely reaching the general market.

Now, for a limited time only in June and December, this rare sake is made available to the public.*This product is exclusively available through our store.

Product Highlights

Aged for two years, this sake offers a smooth, velvety mouthfeel with a gentle richness.

Beautifully balanced between umami and a clean finish, it pairs beautifully with Japanese cuisine.

Premium ingredients & traditional Craftsmanship

Made with top-grade Yamada Nishiki rice from a certified “Special A” region—widely regarded as the finest sake rice.

Brewed using Miyamizu, one of Japan’s most renowned natural waters, and crafted with the traditional kimoto fermentation method, requiring time, skill, and precision.

A Delicate Hint of Cedar Aroma

Carefully bottled at the optimal moment to preserve a subtle cedar fragrance.

Food Pairing

Best enjoyed with richly seasoned dishes such as:

・Simmered fish in soy-based sauce

・Grilled eel (kabayaki)

・Grilled fish, including teriyaki or miso-marinated styles

It is an excellent match for traditional Japanese cuisine, enhancing both the depth of flavor and overall dining experience.

About the Brewery – Hakutaka

This sake is crafted by Hakutaka, a long-established brewery located in the Nada region of Hyogo Prefecture.

Known as Nada Gogo, this area has been the heart of sake brewing in Japan for centuries and is widely regarded as one of the country’s most prestigious sake-producing regions.

“Miyamizu” – The Water That Defines the Flavor

An essential element in Nada’s sake brewing is a unique water known as Miyamizu.

While most water in Japan is naturally soft, Miyamizu is relatively rare—being rich in minerals such as phosphorus and potassium, giving it a “harder” profile.

These minerals help activate the yeast and promote a strong, steady fermentation, resulting in a sake with a clean, dry finish and a bold, structured character.

A Brewery of Heritage and Prestige

Hakutaka is regarded as one of the most prestigious breweries in the Nada region.

It has the distinguished honour of supplying Goryoshu—a special ceremonial sake—to Ise Grand Shrine, one of Japan’s most revered Shinto shrines.

This enduring role reflects the brewery’s exceptional quality and the deep trust it has earned over generations.

Written by Sake Diploma Seo