Everyday Sake

Seiryu-bi Junmai

Gentle richness with generous rice sweetness and umami.

A generous aroma reminiscent of ripe melon and cotton candy, with rice sweetness and umami spreading fully across the palate. Light acidity tightens the whole—a reassuring junmai for the everyday table, with a warm, comforting flavor. Easy to enjoy with food or on its own.

Size
1800ml, 720ml, 300ml
Price (tax incl.)
3,190 yen (1,800 ml) / 1,540 yen (720 ml) / 715 yen (300 ml)
Category
Junmai
Yeast
K901
Rice Polishing Ratio
65%
Alcohol
15%
Sake Meter Value
+2.0
acidity
1.7
Amino acid content
1.3
Storage
Bottle storage

Brewer's Notes

Designed to make the most of the rice-derived umami of 65% polished rice, with moderate acidity from the Association No. 901 Arg yeast tightening the finish. It retains sweetness and umami while offering a crispness that suits food—ideal for banshaku, the custom of enjoying sake with the evening meal. Crafted with care for balanced flavor and drinkability.

Behind the Flavor

Year-Round Brewing

We have created a brewing environment that is not dictated by the seasons, allowing us to brew throughout the year. By carefully controlling temperature and fermentation, we consistently achieve the flavor and maturity intended for each sake. This approach supports the clean character that defines Yoshinogawa and the gentle flavor that pairs so naturally with food.

Oxidation Control

Sake gradually changes in aroma and flavor when exposed to air. At Yoshinogawa, we have installed equipment that minimizes contact with oxygen after pressing and during transfer, protecting the delicate flavors and clean, clear character of our sake. It is our way of preserving just-brewed quality right up to the moment you drink it.

Bottle storage

Keeping bottled sake cold slows changes in flavor and helps it reach customers in better condition. Yoshinogawa has expanded refrigerated bottle-storage capacity to as many as 300,000 bottles, carefully protecting the balance of aroma, umami and finish while minimizing heat and oxygen exposure.