Sake can be simplified without being simple. Joto Sakes are a selection of specially crafted brews that honor sake’s traditions and styles without sacrificing quality. Plus, it doesn’t hurt that they look good on a shelf or behind a bar.

Junmai “The Green One"

Junmai “The Green One"

Sake rice’s starches are concentrated in the center of the grain. The first step to making sake is to mill or “polish” the rice to get rid of the fats and proteins. The more the rice is polished the cleaner, lighter, fruitier and more refined the sake will be. Most Junmai is made with rice that is milled to 70% or less of its original size. Joto Junmai is made by the Eiko Fuji Brewery, led by the 13th generation of the Kato family. True to the classic junmai style, it is rich and solid, but it is more inviting with its clean, fruity quality.

Tasting Note
Fruitier and cleaner than many junmais, which lean earthy and dry. Still solid and rich, with notes of deep, ripe plum. Finishes with crisp acidity.

Food Pairing
Serve chilled or at room temperature. Pair with many foods, but especially nutty cheeses, ramen, and grilled pork.

Region: Yamagata
Grade: Junmai
Seimaibuai: 75%
Nihonshudo: +7.5
Acidity: 1.4
Amino Acidity: 1.0
Rice: Dewa-No-Sato
Yeast: Local Yamagata
Shubo Method: Sokujo
Pressing: Yabuta
Filtration: Light
Pasteurization: Twice
Brewery: Fuji

Junmai Nigori “The Blue One”

Junmai Nigori “The Blue One”

Joto Nigori is brewed by the Nakao Brewery, which was founded in 1871and is now managed by the 6th generation of the family. The brewery has pioneered revolutionary techniques and ingredients in the sake industry. Unlike most nigoris, which are syrupy sweet, Joto Nigori shows depth and earthy notes, which make it more food-friendly and sophisticated.

Tasting Note
Joto Nigori is a junmai, which lends a dry, earthy balance to the milky, coconutty fruit notes that are typical of the nigori style.

Food Pairing
Serve chilled. Stands up to the grease and grit of burgers and steaks. Also wonderful with Thai, Vietnamese, and Indian curries.

Region: Hiroshima
Grade: Junmai
Seimaibuai: 65%
Nihonshudo: -3
Acidity: 1.5
Amino Acidity: 1.0
Rice: Mostly Shinsenbon
Yeast: #10
Shubo Method: Koontoka
Pressing: Yabuta
Filtration: Light
Pasteurization: Once
Brewery: Nakao

Daiginjo “The One with the Clocks”

Daiginjo “The One with the Clocks”

“Dai” means great or big; “ginjo” is the upper echelon of sake. Daiginjo is the highest, the ultimate. To qualify as a daiginjo, the rice must be polished to 50% or less of its original size. Sake makers get rid of at least half of the raw ingredient they start with. This makes daiginjo’s elegant, refined and delicious. In Japan, Joto Daiginjo is sold under the Maboroshi brand as their “white box” Daiginjo. Maboroshi Daiginjo is made using an apple yeast that the brewery discovered in the 1940’s. This is the least expensive of the three daiginjos in this line and is an incredible value for this level of sake.

Tasting Note
Hints of crushed sage on the nose, spiced apple on the palate, finishes with a supple satin texture.

Food Pairing
Serve chilled with elegant foods like fatty tuna, butter sauces, oysters, and custards.

Region: Hiroshima
Grade: Daiginjo
Seimaibuai: 50%
Nihonshudo: +5.0
Acidity: 1.3
Amino Acidity: 0.9
Rice: Hattan Nishiki
Yeast: Apple Yeast
Shubo Method: Koontoka
Pressing: Yabuta
Filtration: Light
Pasteurization: Twice
Brewery: Nakao

Junmai Ginjo “The Pink One”

 Junmai Ginjo “The Pink One”

The pink and red dots of this Junmai Ginjo represent the two kinds of yeast used to make this sake. The silver color symbolizes the merger into a delicious brew. Fruity, light, and floral, this Junmai Ginjo is brewed by Taka Yamauchi, maker of Watari Bune. Founded in 1854, the Huchu Homare Brewery is located in the town of Ishioka and is considered a national cultural landmark.

Tasting Note
Floral aromas, peach and melon on palate, frizzante texture, lingering melon in the finish.

Food Pairing
Serve chilled with light foods and acidic flavors like salads, sushi, vinegars and fish sauces.

Region: Ibaraki
Rice: Chiyonishiki
Yeast: #1801 & #1401
Shubo Method: Sokujo
Pressing: Yabuta
Filtration: None
Semaibuai: 55%
SMV/Nihonshudo: +2.0
Acidity: 1.6
ABV: 15.5%
Flavor Description: This Junmai Ginjo is lush and fruity with notes of succulent peach and musk melon. It finishes crisp and clean.

Yuzu “The Citrus One”

Yuzu “The Citrus One”

Crafted by the Fuij Brewery in the town of Izumo, Joto Yuzu is a blend of sake and Yuzu juice from Yuzu fruit that is grown locally. The Fuji Brewery was founded in 1939 and is managed by the 3rd generation of the Imaoka family. Yuzu is a prized Japanese citrus fruit that has the sweet and tart flavors of mandarin orange, Meyer lemon and Key lime. Blended with sake, Joto Yuzu is a delicious balance of sweetness and acidity.

Tasting Note
Pronounced tartness, with notes of meyer lemon and mandarin orange. Tart and sweet in the finish.

Food Pairing
Best enjoyed on the rocks with a splash of soda. Mixes well to create fantastic cocktails.

Region: Shimane
Serve: on the rocks with a splash of soda or mix it for a refreshing cocktail.
ABV: 8% - 9%
Flavor Description: Sweet and tangy like a juicy, crisp lemonade.

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