Taste the original flavor of rice when drinking hot sake.
Upon warming Hotto, you'll experience a smell similar to freshly cooked rice - creamy, buttery, nutty, and full-bodied.
The aftertaste is also pleasant on your taste buds, leaving you captivated with a strong taste of sake even after drinking it.
Warm it to between 122 and 140°F (50-60℃) and enjoy it slowly to appreciate how different this sake tastes as it gradually cools down.
Exclusive to Japan until now!
Initially, we didn't want to sell this sake overseas as if the temperature changes, it can affect the taste of this fine sake.
That said, every bottle of sake we ship at Sakura Town is smartly packed to ensure the temperature remains level throughout its journey. We also ensure that it is delivered fast to maintain the quality of this premium sake.
Upon receiving this special sake, you should warm it before drinking it to discover its authentic flavor.
Pairing Recommendations
Sushi
Warm Meal
Setting
Relax
Celebration
Tasting Notes: Rich & Subtle
Nuts
Rice
Serving Temperature: 50-60℃
Chilled
Warm
Feature
- Rice Polishing Ratio (RPR): 45%
- Classification: Junmai Daiginjo
- Ingredients: Rice, water, koji
- ABV: 15%
- Size: 720 ml
Region
What our customers say
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Customer Reviews
Philosophy
We believe sake breweries should do more than produce and sell sake. We are also educating the outside world to the culture of alcohol made from rice and koji (yeast) with this traditional Japanese beverage.
Small batch production
Due to wanting to create the highest quality sake, we never cut corners to make the process more efficient, as we don't want to harm the end product. The mindset of our team is 'to take care of every grain of rice,' which means we aim to create a great-tasting sake. The way Hotto was produced makes it taste even better when warmed up.
Family brewed sake
We only buy sake rice from farmers we trust as we've worked with them for many years and know that the quality of their produce meets our needs. People unfamiliar with sake might think that brewing is the most critical stage, but the quality of the rice also plays a significant part in creating mouth-tingling sake.
Sand Label
This sake is brewed in a naturally abundant environment where forests occupy 95% of the area. To express the desire to pass down and preserve this beautiful environment, sand famous in the region was used for the label.
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