Ingredients : Rice、Koji
Rice Type: 100% Aiyama
Polishing Rate: 35%
Alcohol: 15% vol
Production Date: 01/2026
Website: https://toyobijin.jp/
🌟The affordable version of Juyondai - Toyobijin
🌟Saketime's ranking #23 in Japan
🌟Ranking higher than Ohmine, Dassai, Zaku
🌟Brewery Master learnt sake making skill in Juyondai
🌟This sake have the same receipt as Juyondai Aiyama
🌟Rare Sake Rice - Aiyama, polishing rate 35%
🌟Leather bag pack
Sumikawa Shuzo
Sumikawa Shuzo has been in business for 100years as of 2021.
Takafumi Sumikawa has displayed unrivaled dedication to his craft ever sincebecoming the brewery's fourth toji (chief brewer).
Despite facing challenges after a major natural disaster and almost beingforced to close the business, he worked together with his friends to pushforward into the future.
He and the brewery will continue to evolve and combine heritage and innovationmoving forward.
Our insistence on quality
We maintain a strong focus on making sakethat is 100% pure both in taste and quality, with the belief that the true pathof sake is in the usual rather than the unusual.
We are dedicated to making sake that resonates with our Japanese DNA and hasthe roundness, sweetness, and umami of the rice used in its production.
It is our hope that the magnificent, fruity aroma will make people who havenever had sake before familiar with it.
Our history
Founded in 1921 by the Sumikawa family, afamily of rice wholesalers, who took over a relative's sake brewery.
The brand name, "Toyo Bijin" ("Eastern Beauty"), was chosenby the first head of the family in memory of his late wife.
The fourth generation toji, TakafumiSumikawa, was greatly influenced by Akitsuna Takagi, the head of the TakagiShuzo brewery, whom he met during an off-campus internship while attending theTokyo University of Agriculture. He learned both technique and attitude towardthe art under Takagi. The staff, impressed by the way Sumikawa sacrificedeverything to brew his sake and put his body on the line to rebuild thebusiness, have remained at his side, sharing in his efforts, to this day.
Torrential rain hit Hagi City at the end ofJuly 2013, resulting in devastating damage. The brewery was flooded to abovethe floor level, the steamers and other pieces of machinery were renderedunusable, and more than 10,000 bottles of the sake stored in theirrefrigerators were washed away.
After learning of the disaster, more than 1,500 people joined the restorationefforts, and the sake brewery, previously thought to be incapable of producingsake any more, made a miraculous recovery.
In 2014, they built a new three-story sakebrewery. It is equipped with the latest machinery and technology, and combinedwith the sensibilities that Takafumi has honed and demonstrated throughcountless years of experience, the brewery has raised the quality of its saketo into a new realm to pass down the culture of sake brewing to futuregenerations.
Brewery Toji
Takafumi Sumikawa
Born in 1973 in Hagi City (formerlyTamagawacho), Yamaguchi Prefecture.
After graduating from the Brewing Department of Tokyo University ofAgriculture, he joined the family business, Sumikawa Shuzo, and made Toyo Bijininto a popular brand.
He received practical training at Takagi Shuzo, a brewing company in Yamagata,as a student.
He was trained under the tutelage of Akitsuna Takagi, the managing director andchief brewer of Juyondai sake.
His passionate approach to sake brewing, which is second to none, has earnedhim a reputation within the industry.
The taste and quality of the sake his passion produces are highly regarded bothin Japan and abroad.
$478/bottle
You could enjoy free delivery upon purchasing 3 bottles from "Terroir Collection"
Or you can mix your favorite wines (with other non Terroir Collection), Free delivery upon purchase total 6 bottles or above
