YOIGOKOCHI SAKE IMPORTERS is the world’s first sake importing company to deal strictly with junmaishu, 100% pure sake without additives, and its large variety of brands from more than 25 breweries are distributed in 20 European and North American countries. It introduced unpasteurised sake to Europe and, as ever, the major part of the collection consists of unpasteurised raw sake, in most cases also unfiltered, undiluted and/or made from organically grown rice. This collection also includes many medieval and early modern brews and long-matured sake. Its independent selectors have a strong preference for pure sake with outspoken taste and aroma, that can contribute to dishes from all cuisines in the world, but are also marvelous to enjoy on their own. Yoigokochi Sake Importers has been part of the RAW entourage from the very start. The majority of its distributors are natural wine importers, whose main customers are fine dining and organic restaurants.
Ine Mankai(Mukai Shuzō)
Apéritif red sake.
Daigo no Shizuku(Terada Honke)
Organic medieval brew. Natural yeast.
Shizenmai Sparkling(Kidoizumi Shuzō)
Organic sparkling sake.
Akishika Aragoshi Nigori (Akishika Shuzō)
Non-sparkling cloudy sake
Medieval sparkling sake with full rice grain.
Senkin Tsurukame 19 (Senkin)
Extremely polished: only 19% left.
Niida Shizenshu Ginjō(Heiwa Shuzō)
Organic, elegant, slightly fruity.
Kizan (Chikumanishiki Shuzō)
Fruity and unpasteurised.
Medieval starter. Natural yeast.
Tentaka Organic(Tentaka Shuzo)
Certified organic. Medium-body.
Kokoro (Ōta Shuzō)
Lowest-price pure sake. Also in cup format.
Kirei 80(Kirei Shuzō)
Full-body and dry.
Organic, mineral and rich.
Robust with complex taste.
Akishika Yama(Akishika Shuzō)
Full body, dry yamahai sake.
Katori 90(Terada Honke)
Umetsu no Kimoto 80(Umetsu Shuzō)
Minimally polished, natural yeast.
Tae no Hana 90(Moriki Shuzō)
Organic. Minimally polished. Natural yeast.
Soma no Tengu(Uehara Shuzō)
Slightly cloudy sake. Natural yeast.
Taiko no Izanai 2011(Uehara Shuzō)
Aged, seawater sake.
Okushika 2011(Akishika Shuzō)
Organic, long-matured, deep but elegant. Flagship sake of Akishika.
Suginishiki 2006(Sugii Shuzō)
Long-matured, like honey.
Chokyu Kijōshu 1999 (Nakano BC)
Bitter-sweet port-like sake.
Suppai Umeshu (Heiwa Shuzō)
Plum-sake. Matured for 1 year (Pasteurised, filtered, diluted).
Mii no Umeshu(Mii no Kotobuki)
Plum-sake on basis of 20-year matured sake (Pasteurised, filtered, diluted).
Yoigokochi Yuzu(Heiwa Shuzō)
Self-created ! Pure sake and yuzu juice (pasteurised, filtered, diluted).
Summer tangerine sake.
Most natural shōchū. Distilled with sweet potato.