Pure rice sake authentically representing the name and label of the Kazuma sake Brewery

A well-balanced pure rice sake that is both strong and smoothly brewed. Using authentic Noto techniques as well as refined Noto rice and water.

At Kazuma Sake Brewery we aim to brew superb sake derived from the “blessings of Noto” 'with all our ingredients grown in Noto.We use contract-grown Yamada Nishiki rice from Noto as our raw material. A luxurious and rich product that is carefully brewed using koji, and only the delicious parts on the surface of the rice are melted and squeezed.

The Sweetness, sourness, astringency, bitterness, and umami are perfectly harmonized, and you can enjoy all of these flavors in just one scrumptious taste. Making this Junmai sake a perfect accompaniment to any meal. The light and refreshing quality of the sake has a strong umami flavor, making it popular with people who don't particularly like strong sake, or people who aren't used to drinking sake, and especially non-Japanese people from all over the world.

It has become a central part of the Kazuma Sake Brewery product lineup, setting the tone for its flavor, so for those who have never tried Chikuha, we recommend that they try ``Chikuha Noto Junmai'' first.

Main ingredient	Raw rice and rice malt (produced in Noto)
Raw rice	100% Yamada nishiki (produced in Noto)
Alcohol content	15〜16%
Rice polishing ratio	55%

Pure rice sake that pursues Noto terroir

Made with yeast extracted from seaweed, tremendously rich in flavor

This pure rice sake is made with rice, water, and yeast all produced in the heart of Noto. This particular yeast is extracted from Noto seaweed, making it a sake that pursues the Noto terroir. Since its launch last year, the product received great response, winning many awards at both domestic and international competitions, and was sold out within only six months of its release. Three distinct characteristics of “Chikuha Kimoto Junmai Oku-Noto”

1. Uses yeast extracted from Noto seaweed
2. This alcohol is created by the innovative and diligent employees at the brewing department.
3. A rich flavor that is recognized by France's world-class sommeliers.

This sake is made using yeast collected from seaweed that washed ashore on the coast of Oku-Noto.It was developed through joint research between the Tokyo University of Marine Science and Technology, Ishikawa Prefectural University, and our company.
In addition, in an initiative called “responsible brewing,'' in which brewing employees are each assigned the freedom to brew one tank, they tried brewing sake using seaweed yeast, which resulted in an alcoholic beverage with a unique taste, which led to the commercialization of the product.

Furthermore, we received a special compliment from David Bilot, France's world-renowned top sommelier, who said, ”I was able to experience the “UMAMI'' of Japanese sake for the first time,'' regarding the rich flavor of this alcoholic beverage.
This sake has a mild taste that is easy to drink even for those who are not used to drinking sake.
The moment you taste it, the gentle sweetness of banana and cashew nuts and the enveloping aroma of rich pudding and custard scrumptiously spread throughout your mouth.

It is often said that sake made with Kimoto-zukuri is characterized by its unique sourness, and this sake has a soft sweetness and aroma similar to “bekko-ame'' an unflavored Japanese candy also known as tortoiseshell candy recognized at its base, with a pleasant acidity that is harmonized with it. Which inevitably produces a delicious taste.

Main ingredient	Raw rice and rice malt (produced in Noto)
Raw rice	100% Yamada nishiki ( produced in Noto)
Alcohol content	15%
Rice polishing ratio	70%

Newly released in 2018: Regional resource recycling liquor

A product of work that shares the blessings nurtured by the climate of Noto.Noto's agriculture, livestock industry, and manufacturing industry collaborated to circulate the resources generated by one another’s livelihoods and create alcoholic beverages that match Noto beef.

This product started as an initiative in which rice husks were composted by the livestock industry, and rice bran polished by the sake brewing industry was used as feed for cattle.

We use 100% edible rice, Yume Mizuho from Noto, and brew it using Kimoto-zukuri.To preserve the flavor and freshness of the rice, we heat it only once and store and refrigerate it at freezing temperature.

The acidity is enhanced to compliment the rich flavor of Noto beef, resulting in a fresh and rich umami taste.

Main ingredient	Raw rice and rice malt (produced in Noto)
Raw rice	100% Yamada nishiki ( produced in Noto)
Alcohol content	17%
Rice polishing ratio	70%

Specially brewed sake that supports local resources

Junmai sake that goes well with squid dishes using Noto seaweed-derived yeast

As part of a project that utilizes Ogi squid, a local resource in the Ogi district of Noto Town, which boasts one of the largest squid catches in Japan.in collaboration with students working at the University of Tokyo's Field Study-type Policy Collaboration Program. We created a sake that excellently and distinctively goes well with the taste of squid.

This sake uses authentic rice grown by contract farmers originally from Noto.
We use Noto's deep ocean water for brewing water and yeast extracted from Noto's seaweed.
The sweet and plump aroma reminiscent of maple syrup or honey and the overall strong sense of gravity harmonizea with the sticky sweetness and sourness of the squid.

At room temperature, you can feel the full-bodied flavor of the rice, and enjoy the firmness of the flavor and the sourness. If you drink it cold, the sweetness will be more refreshing, and you can enjoy the firmness of the aftertaste. When served hot, the taste becomes softer, the sweetness increases, and the moderate acidity and aroma enhances the sake even more.

Main ingredient	Raw rice and rice malt (produced in Noto)
Raw rice	100% Yamada nishiki (produced in Noto)
Alcohol content	16%
Rice polishing ratio	60%

Concentrated sweet and sour and rich taste of Noto plums

A full-embodied sake-based plum wine that has the sweetness and refreshing sourness of plums and the flavor of pure rice wine.

It began over 10 years ago when a major domestic alcoholic beverage company selected three brewing breweries from around the country to create sake-based plum wine.
Its taste is said to be "unforgettable once you taste it," and it has gained popularity not only among women but also among men, and has now become an indispensable and popular product at Kazuma Sake Brewery.

The secret to enjoying the rich plum extract is the generous amount of plums that have been soaked in pure authentic rice wine.
The brewers of this drink say that ”they use twice the amount of plums” than usual. We use an abundance of plump plums lovingly grown by contracted farmers in Noto, and each piece is carefully and meticulously hand-picked, from sorting to removing the stems.
Please give this deep plum wine a try, it has quite the memorable taste.

It was once served at a dinner party at a three-star restaurant overseas, it received immensely rave reviews from various chefs and was even featured in the Wall Street Journal.

Main ingredient	Plum wine (domestic production) sake (domestic production) plum (produced in Ishikawa Prefecture) white sugar
Alcohol content	12%

Japanese sake liqueur with a delightful and enjoyable aroma

A highly aromatic sake-infused liqueur made by soaking Kaga Bocha® in sake and carefully extracting the aromatic flavor of the stick tea. We carefully prepare small amounts of Kaga Bocha® so as not to spoil its flavor.
The tender,soft, slightly sweet, and fragrant aroma of Kaga Bocha® creates a pleasant sake.With just one taste in your mouth, you can enjoy the delightful umami of Bocha and the refreshing taste of sake. The unique hojicha aroma makes a refreshing change to your meal, while the lingering aftertaste from sake synergizes with your meal, making it the perfect drink to accompany your meal.

We recommend drinking it on the rocks, cold, or with hot water, so you can enjoy it regardless of the season. It is advised to enjoy it at the end of a meal or when you want to take a breather at the end of the day. This is a very distinctive Japanese sake liqueur with a soothing and calming aroma.
Due to the manufacturing method, production quantities are limited.
*Kaga Bocha® is a regional collective trademark of the Ishikawa Prefecture Tea Commercial and Industrial Cooperative Association.
Kaga Bocha® is roasted green tea that originated in the Kaga region and is finished using stem tea from Ishikawa Prefecture using a manufacturing method originating from the Kaga region.
The Kaga Bocha® used in this alcoholic beverage is manufactured by Cha Nomi Nakama Co., Ltd.

Main ingredient	Plum wine (domestic production) sake (domestic production) plum (produced in Ishikawa Prefecture) white sugar
Alcohol content	12%

This is a low-alcohol content sake, it is a slightly hazy and cloudy sake brewed with 100% authentic Noto rice. A sparkling Sake with a slightly effervescent feel. Secondary fermentation in the bottle creates a soft foamy feel.

You can enjoy the sourness infused with the fresh fruit juice and the mild sweetness. The soft, fine foam is very tender and gentle, you can enjoy its light and pleasant aftertaste.
This sake was declared the winner!
It won the highest award trophy in the sparkling Sake category at the 2023 International Wine Challenge, a global wine competition.
This sake was praised for its "unparalleled, exceptional and unique balance of fine bubbles and light taste.This sake was highly complimented for its high quality.

Main ingredient	Raw rice and rice malt (produced in Noto)
Alcohol content	10%
Rice polishing ratio	67%