Tokubetsu Junmai Yume Ikkon

This Tokubetsu Junmai is produced by Kitaya in the city of Yame in Fukuoka using the prefecture's own Yume Ikkon rice, which is polished to 60%. In culinary terms, it is a chameleon: classically, it goes well with mildly spiced Japanese dishes, but it is more interesting in places where you would not expect it. A velvety pumpkin soup with a hint of ginger highlights the notes of sake and plays with its natural sweetness. It also shows its best side in a creamy risotto - with mushrooms or green asparagus, for example - as its umami foundation blends harmoniously with the depth of the dish. Even light, European fish dishes with lemon butter or a subtle use of herbs gain contour thanks to its subtle freshness. The producer recommends drinking Yume Ikkon well chilled with lightly spiced dishes. For strongly flavored dishes, however, it is recommended to serve it at room temperature or lukewarm.

Tokubetsu Junmai Sake
Japanese alcoholic drink based on rice
Polishing degree: 60%
Rice variety: Yume Ikkon (Fukuoka)
Sake meter value: +1
Net quantity: 300 ml
Alcohol: 15% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH,
Pfalzburger Straße 20, 10719 Berlin

Kitaya was founded in 1820 in the city of Yame in Fukuoka Prefecture. The city is located in the south of Kyushu's granary in the Tsukushi plain and is rich in nature and scenic beauty. Now in its eighth generation, the family business is dedicated to producing the finest alcoholic products, above all sake, sparkling sake, shochu and umeshu. The name "Kitaya" means "to convey much joy with sake".
Kitaya is deeply rooted in nature and the region. The water comes from the pure springs of the Mino Mountains and the rice is grown locally in its own fields. The brewers follow traditional methods, but at the same time rely on modern technology to guarantee the highest quality.

In 1973, Shigeru-san, the sixth-generation managing director, invented a low-pressure process for shochu (genatsu) production. This low-pressure process allows the mash to boil at a lower temperature, releasing the alcohol with a more subtle flavor profile than would be possible with atmospheric distillation. Using this reduced pressure distillation technique, he developed a new type of shochu that was significantly more aromatic than other shochus of the time.

Kitaya has already received several international awards and has won gold at the renowned International Wine Challenge (IWC) in London, including in the "Champion Sake" category. The brewery has also won awards at the Monde Selection and the US National Sake Appraisal. Just recently, Kitaya received the Excellence Award for its Sparkling Sake at the renowned Kura Master Competition in Paris in May 2025.