Sakata, Yamagata Prefecture, Japan
Brewed using the time-honored Kimoto method, MAKIRI Junmai Ginjo captures the essence of traditional craftsmanship and coastal purity. The word “Makiri” means “Demon Cutter”—a name drawn from the knives of Yamagata’s fishermen, believed to ward off misfortune and evil spirits. This sake lives up to its name: clean, precise, and cuttingly dry.
Produced by one of the few breweries in Japan to make all their sake through the Kimoto-kei shubo process, Makiri’s brewers cultivate natural lactic acid bacteria within the mash—a slower, more demanding technique that creates depth, structure, and signature acidity. The result is a sake with bold umami, sharp dryness, and a crisp, cleansing finish.
Aromas of salty rice crackers, tangerine peel, coconut water, and white plum introduce a palate that’s dry, smooth, and savory, ending with a refreshing note of herbs de Provence. Perfect for sushi, sashimi, grilled seafood, or enjoyed slightly warmed to reveal its earthy undertones.
Style: Kimoto Junmai Ginjo (Extra Dry)
Serving Temperature: Chilled or Warmed
Perfect For: Sushi bars, omakase menus, seafood pairings, and izakaya programs
