日置桜 転 強力 生酛純米大吟醸


日置櫻 転 強力 生酛 純米大吟釀

 Celebrate the 30th Anniversary of the Goriki rice strain revival!

There were many years where the Goriki rice strain was not used by sake brewers but 30 years ago a lab was able to revive the rice strain and sent it out to rice fields for it to grow.

Marobashi honors the recent longevity of the Goriki and uses a special traditional sake-making technique, 'Kimoto', to produce its sake. The Kimoto method is produced by physically mashing steamed rice, water, and koji(rice) using paddles for many hours. Yeast is then added naturally by the surrounding air to create the Shubo(starter culture). If unwanted bacteria contaminate the batch, the whole batch could be ruined and the result could be overly acidic, bitter, or even astringent. However, if done correctly, the resulting sake is more flavourful, richer than sake made with modern methods. The Kimoto method further brings out the special characteristic of Goriki rice.

Tasting Notes:
This sake is quite dry and smooth with no hint of sweetness. It can be had chilled in a wine glass and warmed sipped from a choko.

This sake is excellent with:
When Chilled
  • Chinese Cuisine, delicate and light tasting dishes.

When Warmed 

  • Chinese Cuisine, richer and heavier tasting dishes.
Rice Goriki (強力)
Milling Rate 40%
Alcohol Content 16%
Dryness Dry
SSI Class Rich
Sake meter value +9.5
Area Tottori
Serving Temperature 13°C - 45°C

More often than not, you will come across certain "specialist" terms used on sake labels.

Here is a short list for your ease of reference. If you come across to any terms which you don't understand on any sake purchased from us, please feel free to contact us, we are more than happy to assist.


Ko Shu:

This is aged sake. Not all sake can be aged and the result depends largely on the aging conditions. Although most aged sake becomes "sherry" like, there are some which are aged in ice cold conditions becomes dryer and richer in flavour. Because of the wide variety of results, it is best to consult with our sake specialist before buying a bottle of Ko Shu.




Also know as "cloudy sake". In nigori sake, the sake is passed through a coarser mesh allowing some of the lees (rice remnants) to pass through. The taste of nigori sake is less refined and more textured and rich. It goes very well with spicy food (such as Korean kimchi dishes).




Usually water is added to the pressed sake, thereby the alcohol level is diluted to 16 to 18%. For Genshu, water has not been added and the alcohol level will be around 20%, the natural rate for sake.




Normally water is added to sake after fermentation. For kijoushu, some sake is used in place of some of the water added. The result is a rich, dessert like sake that is often aged/. Many compares this with sherry and port.



Nama Shu:

Sake is usually pasteurized twice, once before storing in a tank and one before bottling. Nama shu is unpasteurised sake and must be stored in refrigerator.



Nama Chozo

Nama Chozo means that the sake is not pasteurized before storage in a tank, but is pasteurized before bottling.


生卸 /生詰

Nama Oroshi/

Nama Zume :

Nama Zume is pasteurized before storage in a tank but not pasteurized again before bottling.




Funashibori :



After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Funashibori is sake pressed in a traditional wooden box and not with a pressing machine.



Shizuku is sake "pressed" by allowing it to drip from cotton bags, with no pressure applied. It is more time consuming and costly than other pressing methods



Arabashiri :

After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Arabashiri is the first one third of the sake yield, which run off under the pull of gravity alone when pressing with a fune or wooden box.




Nakadori is the "middle" yield of the sake. It is the next third of the sake yield after arabashiri. This is often considered the best.




Seme is the "final" yield of the sake. It is the last third of the sake after nakadori. It often considered the least desirable due to it's deep bitter taste.




Sake is put in 18 litre bottles (called "toubin") when pressed. This term implies that the sake is pressed with a wooden box ("fune") or drip pressed ("shizuku")



We will add to this list as it goes.