Ama no To Junmai Daiginjo 35 (12 x 720mL Giftboxed), Akita, Japan.

Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049
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$59 per Bottle
$708 per package
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Asamai Shuzo Company was established in 1917. Soukou Kakizaki, the founder of the company, named the brand ‘Ama no To’ inspired by an old poem based on a Japanese myth. ‘Ama no To’ means ‘Heaven's Door’ which is symbolized by the Magatama, a stone used for a necklace in the myth, pictured on the label.

Ama no To’s brewery is located in Akita in the snowy, northern part of Japan and they are the smallest of Akita’s 47 breweries. Melted mountain snow creates rivers leading into the Yokote basin known for its fertile land. In the summer, they use the river water for raising rice for sake. Some of the water seeps under the basin and springs out near the brewery at the Biwakansen Spring, in the winter this is used for brewing. That same water that raises the rice in the summer brews the sake in the winter. Sake from the Akita region typically shows fresh steamed rice character. Since 2011, Ama no To brew only Junmaishu, a kind of sake that is brewed only with rice and water, with no alcohol adjustment. Ama no To do not filter any of their sake. All rice is raised by members of Hirakamachi Sakamai Kenkyuukai, and planted within 5 kilometres from the brewery. In total six different types of sake rice are grown.

Tasting Note

Ama no To's Junmai Daiginjo 35, as noted in the name, has been highly polished so that only 35% of the rice grain remains. The rice for this sake is grown by the sake master (Toji). It is an extremely elegant and fragrant sake. It has subtle sweetness, yet is crisp and clean, with hints of freshly steamed rice, strawberry and sakura (cherry blossom). This is Ama no To's flagship, and truly represents the great sake that can be produced by this Kura from Akita.

Food Matching

Delicate foods such as sashimi and sushi but also with fried foods such as tempura and salt and pepper squid.

  • Style: Junmai Daiginjo
  • Rice type: Kojimai (Rice used for making Koji): Akita Sake Komachi, Kakemai (Rice used for making Sake) : Akita Sake Komachi
  • Rice Grown: Akita
  • Rice polishing ratio: 35% (remaining)
  • Alcohol: 16.5%
  • SMV (Sake Meter Value): (+2)
  • Serving temperature: Chilled, or room temperature


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