Shuho 'Awesome' Chokarakuchi Junmai Daiginjo, Yamagata City, Yamagata, Japan
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Founded in 1890 at the foot of Mount Zao, Shuho Shuzo is a family-run brewery dedicated to crafting precision-driven Daiginjo sakes from some of the highest-quality rice grown in Yamagata. Under the leadership of toji Katsuyuki Aita, Shuho specializes in clean, umami-balanced styles that reflect both the purity of local ingredients and the technical mastery of high-polish brewing. Yamagata is home to Japan’s only internationally recognized sake GI, and Shuho exemplifies why.
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BREWER: Katsuyuki Aita
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FOUNDED: 1890
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TOWN: Yamagata City
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PREFECTURE: Yamagata
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FARMING & INGREDIENTS: Locally sourced Yukimegami rice, polished in-house
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YEAST: Yamagata yeast
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POLISHING (SEIMAIBUAI): 45%
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STYLE: Junmai Daiginjo (Chokarakuchi = ultra-dry)
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ALCOHOL: 17%
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SMV (SAKE METER VALUE): +10
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TEMPERATURE RANGE: Best served chilled (46–50°F)
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TASTING NOTES: Subtle aromas of honeysuckle, lychee, and tarragon float over a dry, medium-bodied palate. Clean notes of steamed rice, green grapes, and bruised apple emerge with clarity, supported by a brisk, mineral-driven finish.
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PRODUCTION STYLE: Focused on Daiginjo-grade expressions, Shuho polishes over 10 varieties of local rice in-house. All sakes are made in small lots, prioritizing balance and texture.
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PAIRING SUGGESTIONS: Grilled squid, snapper sashimi, asparagus with sesame dressing, or dry-aged Comté.
Founded in 1890 at the foot of Mount Zao, Shuho Shuzo is a family-run brewery dedicated to crafting precision-driven Daiginjo sakes from some of the highest-quality rice grown in Yamagata. Under the leadership of toji Katsuyuki Aita, Shuho specializes in clean, umami-balanced styles that reflect both the purity of local ingredients and the technical mastery of high-polish brewing. Yamagata is home to Japan’s only internationally recognized sake GI, and Shuho exemplifies why.
-
BREWER: Katsuyuki Aita
-
FOUNDED: 1890
-
TOWN: Yamagata City
-
PREFECTURE: Yamagata
-
FARMING & INGREDIENTS: Locally sourced Yukimegami rice, polished in-house
-
YEAST: Yamagata yeast
-
POLISHING (SEIMAIBUAI): 45%
-
STYLE: Junmai Daiginjo (Chokarakuchi = ultra-dry)
-
ALCOHOL: 17%
-
SMV (SAKE METER VALUE): +10
-
TEMPERATURE RANGE: Best served chilled (46–50°F)
-
TASTING NOTES: Subtle aromas of honeysuckle, lychee, and tarragon float over a dry, medium-bodied palate. Clean notes of steamed rice, green grapes, and bruised apple emerge with clarity, supported by a brisk, mineral-driven finish.
-
PRODUCTION STYLE: Focused on Daiginjo-grade expressions, Shuho polishes over 10 varieties of local rice in-house. All sakes are made in small lots, prioritizing balance and texture.
-
PAIRING SUGGESTIONS: Grilled squid, snapper sashimi, asparagus with sesame dressing, or dry-aged Comté.