Goto Shuzoten Limited Partnership

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Based in Okitama, Yamagata Prefecture, Goto Shuzoten is a jizake brewery dedicated to the small-lot production of high-quality sake since 1788. The current president is the eighth-generation owner, and his successor works at the brewery among the kurabito (brewery workers) during the winter sake-making months.

Primarily using rice grown by contracted producers, among them the brewery’ s own kurabito, Goto Shuzoten brews junmai-shu and junmai ginjo-shu, among others.

Its preferred rice varieties are sake rice such as Dewasansan, Tsuyahime, Kamenoo and Yamada Nishiki, especially those produced locally in Yamagata. Small-lot production and Yamagata’ s natural blessings ensure the excellent quality and great taste of Goto Shuzoten’ s sake.


Benten (辯天)


Our flagship brand Benten was named after the goddess
of music and performing arts, Benzaiten (Saraswati),
who is one of the Seven Gods of Good Fortune.

Benzaiten has traditionally been worshipped by musicians,
dancers and other artists.

Benten Dewasansan

Gokujo Junmai Daiginjo Genshu

Rice: 100% Dewasansan sake rice produced in Yamagata Prefecture
Polishing ratio: 35%

This gokujo junmai daiginjo-shu is an exclusive, premium sake made entirely from the Dewasansan variety of sake rice. Dewasansan, or “DEWA33” was developed through an almost 20-year-long research project led by Yamagata Research
Institute of Technology and the prefecture’s sake brewing industry for the overall enhancement of the prefecture’ s sake quality. Benten Dewasansan uses Dewasansan rice grown by Goto Shuzoten’s own toji (master brewer), milled down to just 35% of the original grain size. The resulting sake has a crisp, dry taste while retaining the signature mildness and richness of the rice. Bottled undiluted for maximum enjoyment of the sake’s intrinsic flavor, Benten Dewasansan is our most popular genshu.

Benten Kamenoo

Junmai Daiginjo Genshu
Rice: 100% Kamenoo sake rice produced in Yamagata Prefecture
Polishing ratio: 48%

The Kamenoo (or Kame-no-o) variety of sake rice was developed in Yamagata during the Meiji period (1868 – 1911). It gradually went out of production due to its susceptibility to pests and incompatibility with chemical fertilizers. Its superiority as a sake rice remained legendary, however, leading to initiatives to revive the cultivation of this long-lost variety. Sake made from Kamenoo rice is characterized by the way the taste matures over time, gaining depth and complexity. We proudly recommend our Benten Kamenoo, which combines delicate refinement with the robustness of jizake. The genshu is bottled undiluted for maximum enjoyment of the sake’ s intrinsic flavor.

tuyahime

Benten Tsuyahime

Tokubetsu Junmai-shu

Rice: 100% Tsuyahime produced in Yamagata Prefecture
Polishing ratio: 60%

Tsuyahime, a variety of rice also rated highly as a table rice, is milled to just 60% of the original grain size for this sake, which is characterized by its smooth, refined taste. Also popular as a Yamagata souvenir and regularly stocked by many retailers, Benten Tsuyahime is our current bestseller.




Benten Aiyama

Benten Aiyama

Junmai Daiginjo Genshu

Rice: Aiyama
Polishing ratio: 48%

Aiyama grown in Hyogo Prefecture is an extremely rare and valued sake rice. This exceptionally soft and soluble rice requires extra care and attention from kurabito (brewery workers) when made into sake. The pains however are rewarded by the resulting sake’s unrivalled mellowness, richness, and exquisite aftertaste.



Benten Omachi

Benten Bizen Omachi

Junmai Daiginjo Genshu

Rice: Omachi
Polishing ratio: 48%

Omachi is a variety of sake rice with a well-established reputation, valued in many parts of Japan as a “parent” of hybrids such as Yamada Nishiki and Gohyakumangoku, among other excellent varieties. About two thirds of the sake rice varieties currently in production descend from Omachi. It is widely considered that the country’s best Omachi rice is produced in the Bizen district of Okayama Prefecture. Junmai Daiginjo Genshu “Bizen Omachi” is characterized by its fruity ginjo aroma, and exquisite balance of natural acidity and umami.

Benten Yumenishiki

Benten Yumenishiki

Junmai Daiginjo Genshu

Rice: Yumenishiki
Polishing ratio: 48%

This daiginjo-shu uses only the Yumenishiki variety of rice produced in Hyogo Prefecture. The sake is full-bodied yet has a pleasantly crisp aftertaste. It gives full play to the quality of the rice and achieves just the right degree of acidity. An extremely versatile ginjo-shu that goes well with almost any type of cuisine, “Yumenishiki” is among the brewery’s enduring customer favorites.



fukashi

COMPANY PROFILE

■ Company Goto Shuzoten Limited Partnership
■ President Yukichi Goto
■ Address 1462, Nukanome, Takahata-machi, Higashiokitama-gun,Yamagata,
999-2176 , JAPAN
■ (Tel) +81-238-57-3136
(Fax) +81-238-57-3282
■ U R L http://www.benten-goto.com
■ Establishment A.D. 1788
■ Brand BENTEN
■ Type of industry Sake brewing



Awards

・Gold prize, Annual Japan Sake Awards 2008
・Silver prize, Annual Japan Sake Awards 2009
・Gold prize, Annual Japan Sake Awards 2010
・Silver prize, Annual Japan Sake Awards 2011
・Silver medal, International Wine Challenge 2011
・Gold, U.S. National Sake Appraisal 2011
・Gold prize, Annual Japan Sake Awards 2012
・Gold, U.S. National Sake Appraisal 2012
・Honor prize, Tohoku Sake Awards 2012
・Gold medal, two silver medals, two bronze medals,
International Wine Challenge 2013
・Grand prize, U.S. National Sake Appraisal 2013
・Silver medal, International Wine Challenge 2014
・Gold prize, Annual Japan Sake Awards 2014
・Two gold medals, silver medal, three bronze medals, International Wine Challenge 2015
・Gold prize, Annual Japan Sake Awards 2015

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