Matsuzaki Syuzo | 松崎酒造株式会社（廣戸川）

Hirotogawa Junmai Ginjo Nama

$55.00 USD

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Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM

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Hirotogawa

Tasting Notes

Fresh, bold, and dangerously easy to keep pouring, this seasonal unpasteurized release captures the vibrant energy of a classic "winter nama." It greets the palate with an expressive, juicy core of rice umami and a lively freshness. The texture is impossibly smooth, feeling rich and expansive without ever becoming heavy. Expect beautifully layered flavors that resolve into a clean, crisp, and refreshing dry finish. It is a phenomenal companion for izakaya-style favorites, pairing exceptionally well with yakitori, rich grilled seafood, karaage, and savory comfort foods.

Specifications

Region: Fukushima
Class: Junmai Ginjo
Style: Nama (Unpasteurized)
Rice: Gohyakumangoku
Rice-Polishing Ratio: 50%
SMV: +3.0
ABV: 16%
Serving Temperature: Chilled
Available Sizes: 720ml

Overview

Brewed by the highly acclaimed Matsuzaki Shuzo in Fukushima Prefecture, "Hirotogawa" has quickly become one of the most sought-after names among modern sake enthusiasts. This specific Junmai Ginjo is released as a Nama (unpasteurized) sake, meaning it skips the standard heat-treatment process to capture the raw, untamed essence of the brew straight from the tank. By meticulously polishing premium Gohyakumangoku rice down to 50%, the master brewers have achieved a stunning balance between rich, expressive umami and a razor-sharp, clean finish. Operating on the razor’s edge of balance, it is a testament to Fukushima’s world-class brewing pedigree.

(Note: As a lively, unpasteurized sake, it must be kept strictly refrigerated to preserve its fresh, dynamic character upon arrival.)

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.