橘 純米
Tachibana Junmai
by Kitsukura Brewery 橘倉
Born from the long-established craft of Kitsukura Brewery, started in 1696, Tachibana Junmai takes its name from their ancestry, the Tachibana clan of the Heian period (794-1185AD), evoking a lineage of continuity and refinement carried into the present.
Made with locally grown Miyama-Nishiki rice and soft spring water drawn from the foothills of the Yatsugatake mountains, it unfolds with a clean, dry profile and a smooth, quietly expressive texture.
Rice umami remains controlled, sweetness is gentle, and the finish is crisp and refreshing—creating a composed, food-friendly sake that values balance over excess.
Origin
Type
Amount
Alcohol
Tasting Profile
Rice
Polish Rate
SMV
Best served
Saku, Nagano
Junmai
720ml
15.0%
Dry & Clean
Miyama Nishiki
59%
+4
Chilled, Cellar Cool
Taste
Clean, dry-driven expression of Miyama Nishiki rice, offering a crisp structure and understated aromatics.
The nose shows a restrained aromatic profile, with gentle hints of rice and a subtle lift that reflects the naturally understated fruit tones.
The palate is smooth and balanced, a measured expression of rice umami supported by a refreshing, well-defined dryness.
Lean, precise, and streamlined, with a finish that is crisp, lightly mineral, and neatly shaped—neither sweet nor sharp.
Food Pairing
Light, Ingredient-focused Seafood:
Fish sashimi, lightly cured preparations, carpaccio
Salt-grilled Items:
Salt-grilled fish, white meat with subtle herb accents, lightly charred vegetables
Moderately Rich Dishes:
Butter-poached seafood, herb-grilled fish, fresh cheese, lightly aged soft cheese
Serving Temperature
Well-Chilled (8–10°C): Emphasise crisp finish
Lightly Chilled (10–12°C): Balance of rice umami and clarity
Cellar-Cool (12–15°C): Softens the dry edge and adds roundness
Store in a cool, dark place away from heat and light; once opened, keep refrigerated and enjoy within 1-2 weeks after opening.
Miyama Nishiki Rice
Tachibana Junmai is made exclusively from Miyama Nishiki rice grown locally in the hometown of Kitsukura Brewery, Saku City.
Miyama Nishiki was developed in Nagano in the 1970s to achieve three key traits: strong cold resistance, resistance to lodging, and stable formation of shinpaku (Starch Core).
The parameters of shinpaku, such as size and position, remain consistent across grains, allowing the rice to withstand polishing without cracking and to enable even koji propagation.
It yields Sake with clarity, sharpness, and a transparent profile. Aromas tend toward subtle green apple or muscat nuances, with crisp acidity and a refreshing finish rather than pronounced richness.
It shares the lightness of Gohyakumangoku while offering slightly more aromatic lift, standing in contrast to the fuller and more expressive character associated with Yamada-nishiki.
Creator of Tachibana
Kitsukura Brewery
Saku City, Nagano
Founded in 1696 in Saku City, Nagano Prefecture, the brewery has adhered to a philosophy that “Sake is a gift from nature”, and has always prioritised the preservation of traditional sake-making methods.
Its trade name “Kitsukura: 橘倉” traces back to the Tachibana clan of the Heian period (794~1185AD), underscoring a deep-rooted connection to both family lineage and regional tradition.
Throughout centuries, the brewery has remained committed to using only locally grown rice from Nagano Prefecture, employing time-honoured methods—such as low‑temperature, long‑term fermentation and yamahai techniques.
This approach earned recognition beyond the region: In 2016, their Sake was selected to be served at the G7 Ise-Shima Summit. A moment that reflected their ability to represent Japanese Sake on a global stage.
The philosophy remains unchanged for centuries, guiding the brewery as it quietly refines its sake with each new brewing season.
Orders are processed and shipped by our fulfilment partner, LIL GRN Brewery. You will be redirected to their website to complete your order.
Tachibana Junmai Daiginjo
橘 純米 大吟醸
Tachibana Junmai Daiginjo delivers a silky texture and graceful richness, unfolding with gentle sweetness, refined rice flavour, and a subtle fruity aroma that harmonises into a clean, refined finish.
Crafted with locally cultivated Miyama Nishiki rice from Nagano, polished down to 49%.
Saku, Nagano | 720ml | Alc. 15% | Miyama Nishiki | Polish Rate 59% | Best served: Chilled / Rock
Click to Learn More
Kumahei is crafted with the most prestigious plum variety in Japan, Kishu Nanko Plum from the producer's own orchards.
Matured for 9 months, it offers a deep plum aroma, gentle sweetness, and balanced acidity, delivering a clear and elegant expression of premium Japanese ume.
Minabe, Wakayama | 720ml | Alc. 16% | Kishu Nanko Plum | Best served: Rock / With Soda / Warm
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At SAKEbito, we offer the finest Sake from small, family-run breweries hidden in Japan's rural villages that have been continuing the tradition for hundreds of years.
Each bottle is handcrafted using locally sourced rice, pristine spring water, and centuries-old techniques passed down through generations.
Our exclusive drops are released only when these rare cultural treasures become available, ensuring truly limited production and an authentic taste of regional heritage.
With every bottle, you receive not just premium sake but the story of its brewer, the history of its village, and the spirit of a community dedicated to preservation.