Kizakura Hana Junmai Ginjo 720mL

Brand: Kizakura

Release Name: Hana Junmai Ginjo (Hana Kizakura)

Sake Style / Type: Light-Bodied, Off-Dry Junmai Ginjo Sake

Rice Variety: Kyo No Migaki (Koshihikari)

Rice Polishing Rate: 60%

Volume: 720ml Bottle

Alc / Vol (%): 12.0%

Sake Meter Value (SMV): -8

Acidity: 1.1

Country: Japan

Region: Fushimi, Kyoto

Brewing Method: Junmai Ginjo, Brewed with Proprietary "Hana Kobo" (Cherry Blossom) Yeast; Yabuta Pressing Method; Pasteurised

Limited Edition: No (Kizakura's Standing Hana Junmai Ginjo Release)

Award Winner: Not independently confirmed for this specific product — Kizakura as a brewery holds a strong general reputation across its wider sake range

Kizakura is one of Kyoto's most renowned sake breweries, based in Fushimi — a district famed throughout Japan for its exceptionally pure, soft groundwater, considered ideal for sake brewing. The brand takes its name from a rare variety of "Satozakura" cherry tree that produces yellow double-petaled blossoms, adopted by the company's founder for its unique beauty. Kizakura pairs traditional brewing techniques with modern methods and a commitment to environmental conservation, crafting a broad range of sake — from accessible, everyday styles like Yamahai Jikomi to premium Junmai Daiginjo releases — and is widely regarded as one of the most accessible and food-friendly Japanese sake brands available internationally.

What makes this sake genuinely distinctive is its yeast: Kizakura developed "Hana Kobo," a proprietary strain of yeast extracted directly from real yellow cherry blossoms — the same rare Satozakura variety the Kizakura brand itself is named after — giving this sake an authentic floral character that isn't achievable with standard brewing yeast. As a Junmai Ginjo, it's made purely from rice, water, koji and yeast, with the more heavily polished rice (60%) associated with the Ginjo grade contributing to its lighter, more refined body. At just 12% ABV, it sits comfortably between beer and standard wine strength, making it a genuinely approachable entry point for wine drinkers curious about sake, and Kizakura themselves recommend serving it in a wine glass specifically to let the floral aroma develop the way it would in a good white wine. Its light, off-dry, food-friendly profile pairs well with seafood, creamy cheeses and even richer dishes like beef stew, making it a versatile addition to any sake range and an easy, memorable recommendation for customers just beginning to explore Japanese sake.