Tokubetsu Junmai Yume Ikkon

This Tokubetsu Junmai is produced by Kitaya in the city of Yame, Fukuoka, using Yume Ikkon rice—a variety typical of the prefecture—which is polished to 60%. Culinary-wise, it’s a chameleon: Traditionally, it pairs well with mildly seasoned Japanese dishes, but it becomes even more interesting when paired with foods you wouldn’t expect. A velvety pumpkin soup with a hint of ginger brings out the sake’s notes and complements its natural sweetness. It also shines when paired with a creamy risotto—such as one with mushrooms or green asparagus—as its umami foundation blends harmoniously with the dish’s depth. The producer recommends drinking Yume Ikkon well-chilled. With strongly spiced dishes, however, they advise serving it at room temperature.

Tokubetsu Junmai Sake
Japanese rice-based alcoholic beverage
Polishing ratio: 60%
Rice variety: Yume Ikkon (Fukuoka)
Sake Meter Value: +1
Net volume: 300 ml
Alc.: 15% vol
Sale restricted to adults 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.