Aizu Chujo Junmai Sake, Aizu Wakamatsu, Fukushima, Japan
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Handcrafted in the historic city of Aizu Wakamatsu, Aizu Chujo is the flagship label of Tsurunoe Shuzo—a brewery with roots dating back to 1794. Today, the operation is led by Yuri Hayashi, one of the few female toji (brewmasters) in Japan, whose meticulous, hands-on approach honors centuries-old practices while embracing a modern spirit.
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BREWER: Yuri Hayashi
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FOUNDED: 1794
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TOWN: Aizu Wakamatsu
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PREFECTURE: Fukushima
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FARMING & INGREDIENTS: Gohyakumangoku (koji rice), Takenemino (kake rice); sourced from local farms with ideal climatic swings for premium sake rice cultivation
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YEAST: Utsukushima Yume
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POLISHING (SEIMAIBUAI): 60%
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STYLE: Junmai
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ALCOHOL: 15%
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SMV (SAKE METER VALUE): +3
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TEMPERATURE RANGE: Best enjoyed chilled to slightly warm (41–95°F)
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TASTING NOTES: Rich yet precise, this sake opens with aromas of quince, citrus zest, crushed herbs, and banana, layered over subtle tones of white chocolate. Medium-bodied and gently plush, with a fine seam of minerality that brings lift and clarity.
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PRODUCTION STYLE: Entirely handmade in small batches, using traditional tools like metal rice steamers, wooden platforms, and rope pulley systems. No automation is used, giving each batch a signature character shaped by human touch.
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PAIRING SUGGESTIONS: Grilled mackerel, lightly sweet tamagoyaki, creamy mushroom risotto, or aged goat cheese.
Handcrafted in the historic city of Aizu Wakamatsu, Aizu Chujo is the flagship label of Tsurunoe Shuzo—a brewery with roots dating back to 1794. Today, the operation is led by Yuri Hayashi, one of the few female toji (brewmasters) in Japan, whose meticulous, hands-on approach honors centuries-old practices while embracing a modern spirit.
-
BREWER: Yuri Hayashi
-
FOUNDED: 1794
-
TOWN: Aizu Wakamatsu
-
PREFECTURE: Fukushima
-
FARMING & INGREDIENTS: Gohyakumangoku (koji rice), Takenemino (kake rice); sourced from local farms with ideal climatic swings for premium sake rice cultivation
-
YEAST: Utsukushima Yume
-
POLISHING (SEIMAIBUAI): 60%
-
STYLE: Junmai
-
ALCOHOL: 15%
-
SMV (SAKE METER VALUE): +3
-
TEMPERATURE RANGE: Best enjoyed chilled to slightly warm (41–95°F)
-
TASTING NOTES: Rich yet precise, this sake opens with aromas of quince, citrus zest, crushed herbs, and banana, layered over subtle tones of white chocolate. Medium-bodied and gently plush, with a fine seam of minerality that brings lift and clarity.
-
PRODUCTION STYLE: Entirely handmade in small batches, using traditional tools like metal rice steamers, wooden platforms, and rope pulley systems. No automation is used, giving each batch a signature character shaped by human touch.
-
PAIRING SUGGESTIONS: Grilled mackerel, lightly sweet tamagoyaki, creamy mushroom risotto, or aged goat cheese.