Alcohol Volume : 15.5%

Rice : Miyama Nishiki
Polish : 55%

SMV : +8
Acidity : 1.5
Yeast : In-house Yeast
Squeezing Method : Yabuta 
Pasteurised : 

Point :
Food Pairing : Sushi

Sake description :

Brewed in Yamagata Prefecture—celebrated for its exceptional sake rice—Makiri is crafted by Hatsumago using the traditional kimoto method. It offers a light, fruity aroma with subtle notes of banana, almond, and melon. The palate is smooth and full-bodied, finishing crisp and dry.

Refreshing and precise when served chilled, it reveals a deeper umami character when gently warmed, striking a perfect balance of elegance and intensity.

Makiri pairs beautifully with soy-based dishes such as butanokakuni (braised pork belly) and motsunikomi (offal stew). Named after a traditional, razor-sharp knife used by fishermen in Sakata, it also serves as a symbol of protection and good fortune—an ideal choice for refined palates and special occasions.

初孫は、日本有数の高級米どころである山形県に拠点を置いています。生酛造りと呼ばれる伝統的な酒造りの技で造られた「初孫純米まきり」は、軽やかなフルーティな香りと滑らかで豊かなコク、そして辛口でシャープな余韻が特徴です。豚角煮やもつ煮込みなどの醤油味の牛肉・豚肉料理とよく合います。