Goto Shuzoten Limited Partnership

Goto Shuzoten Limited Partnership

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.

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

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 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

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.

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