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Crafted in small batches by 27th-generation
heir Masaaki Saito of Hiraizumi Honpo— the
world’s second-oldest sake brewery, founded
in 1487—Tsubame represents both heritage
and innovation.
Using the traditional Yamahai method with
an extended 28-day fermentation, this sake
develops vivid layers of lactic and malic acid
for depth and vibrancy. Remarkably, Tsubame
achieves an unprecedented amino acid level
of just 0.8, the lowest in the brewery’s 538-
year history, resulting in an exceptionally
clean, refined aftertaste.
Brewed with the unconventional Kyokai
No.77 yeast and a painstaking 35% polishing
ratio of Akita-grown Akita Sake Komachi
rice, this sake pushes boundaries. The
process yielded a kasu-buai (sake lees ratio)
of over 60%, making it the highest and most
“uneconomical” brews in the centuries-old
brewery’s history, yet one of its most beautiful.
Technical Notes
YEAST
Kyokai No.77
POLISHING RATIO
35%
RICE
100% Akita Sake Komachi
ABV
13% (Genshu)
SAKE METER VALUE
-24
ACIDITY LEVEL 2.9