1. SEASONAL
2. Junmai Ginjoshu

HououBiden AOBAN
Junmai Ginjoshu

This Junmai Ginjo has a base of muscat like Ginjo aroma. This is a freshness only new sake could have, with a vibrant aroma reminiscent of green apple and berries, and fresh ＆ fruity acidity. Using Yamada Nishiki and Gohyakumangoku for the rice ingredient, we selected moromi to express suitable balance and quality of “Aoban” from among all the moromi used in the preparation. This product does not include rice on the ingredient label due to the rareness of HououBiden’s rice blend that leads to clear quality. Recommended to enjoy chilled.

1. SEASONAL
2. Junmai Ginjoshu

HououBiden Hiyaoroshi
-Gohyakumangoku-
Junmai Ginjoshu

“Hiya-Oroshi” is brewed and extracted as new sake during the intense cold winter, pasteurized once then stored. It is stored in a cold sake brewery during the hot summer to deepen the flavor. Soon when the Autumn breeze blows, the moderately matured sake would be directly packed as natural as possible without the usual 2nd process of pasteurizing. This sake using “Gohyakumangoku” rice from Nanto City, Toyama prefecture has the characteristics of soothing and bright scent and sharp taste. Please feel the culture and history of sake, called “Hiya-Oroshi”. Recommended to enjoy slowly, chilled or lukewarm.

1. SEASONAL
2. Junmai Ginjoshu

HououBiden Hiyaoroshi
-Yamadanishiki- Junmai Ginjoshu

“Hiya-Oroshi” is brewed and extracted as new sake during the intense cold winter, pasteurized once then stored. It is stored in a cold sake brewery during the hot summer to deepen the flavor. Soon when the Autumn breeze blows, the moderately matured sake would be directly packed as natural as possible without the usual 2nd process of pasteurizing. This sake “Yamada Nishiki” from Nishiwaki, Hyogo prefecture has the characteristics of a rich and soft touch, and a gentle and natural taste. The brilliant fragrance of this sake expands as its temperature increases. Please feel the culture and history of sake, called “Hiya-Oroshi”. Recommended to enjoy slowly, chilled or lukewarm.

1. SEASONAL
2. Junmai Ginjoshu

HououBiden Black Phoenix Junmai Ginjoshu

This Junmai Ginjoshu is able to tell the story of rare sake rice called “Aiyama”. This sake has characteristics of strong acidity and soft, rich flavor, which expresses “Aiyama”’s personality and possibility. Please enjoy this sake’s stories. Once poured into a glass, the flavor transitions and expands as the sake changes temperature.

　SAKE COMPETITION 2018 Junmai-Ginjo Division SILVER Prize
　France KURA MASTER 2016 Gold Prize

1. SEASONAL
2. Junmai DaiGinjoshu

HououBiden Gold Phoenix
Junmai DaiGinjo genshu

This product uses rare sake rice called “Aiyama” 100%. The drips from new sake is carefully packaged into bottles, pasteurized the bottles, and maturated under ice cold temperature. This sophisticated Dai-Ginjo provides Muscat-like Ginjo aroma, pleasant acidity, and mature flavor. To experience our new sake’s possibilities, please enjoy lukewarm.

1. SEASONAL
2. Junmai DaiGinjoshu

HououBiden White Phoenix
Junmai DaiGinjo genshu

This Junmai Dai-Ginjo is brewed and packed with our special desire and wish to color the “Hare no Hi” (The Sunny Day), which welcomes the new year throughout one year. It is made using rare sake rice “Aiyama” 100% and is bottled courteously one by one with the freshness of new sake. Please enjoy the Muscat-like Ginjo aroma and tropical fruit-like juicy tartness, which is “Aiyama’s” charm. Recommended to enjoy chilled.

1. SEASONAL
2. Junmai Ginjoshu

HououBiden KANBASHI
Junmai Ginjoshu

Rice farming at Fujita farm continues to be done with perfectly organic methods that use nature’s power like tadpole shrimps and Toyonen shrimps living in rice fields or even invisible micro-organisms. Mr. Kanbashi Fujita always says “We, human beings can only put our appreciation on Kotodama (the miraculous power of language)”. Oyama Nishiki filled with energy from nature, thoughts, and Kotodama. When you hold this sake in your mouth, you taste young green apples, and pineapple-like Ginjo aroma and powerful sake quality, yet the afternote is surprisingly delicate and clear. Recommended to enjoy chilled to lukewarm.

　MILANO SAKE CHALLENGE 2019 Junmai Ginjoshu Division GOLD Prize
　WC 2013 Junmai Ginjoshu Division BRONZE Prize

1. SEASONAL
2. Junmai Ginjoshu

HououBiden KAME-NO-O
Junmai Ginjoshu

This Junmai Ginjoshu uses an ingredient called “Kame-no-O” (rare sake rice from Takahata region, Yamagata prefecture). This expresses the nature-rich Takahata region surrounded by mountains, and the sake finishs with new summer life and a fresh and clean taste. When holding a sake-filled glass with your hands to warm it, you will enjoy the bright aroma, and sweetness of rice, and pleasant acidity.

1. SEASONAL
2. Junmai Ginjoshu

HououBiden DAICHI
Junmai Ginjoshu

This sake is made with “Omachi” sake rice from Akaiwa district in Okayama prefecture, which is full of history and tradition (as this sake’s ingredients). The sake presents rich and mellow taste as well as a solid deep flavor. Because of our desire to provide the real “Omachi” in the beautiful scenery in the Akaiwa region and our relationship with the farmer, this sake rice continues to be cultivated. Sake rice named “Omachi” can express its overwhelming presence, because of its long history at this special “Great Land – Daichi”, Akaiwa region. Please enjoy its expression of overwhelming presence with rich body. It is also full of originality with nostalgic gentleness.

1. SEASONAL
2. Junmai Ginjoshu

HououBiden WINE CELL
Junmai Ginjoshu

This sake that is different from the rest of our HououBiden series is specially prepared with wine yeast from our partner winery. Using “Yamada Nishiki” which is harvested in beautiful Nishiwaki district in Hyogo prefecture, this sake provides you unique flavor only this product will have. The flavors includes fresh acidity and ripe fruit-like sweetness. We are hoping you feel sake’s potential through this sake. Please enjoy chilled or close to room temperature.

　SAKE COMPETITION 2013　Junmai Ginjoshu Division 2nd Prize

1. SEASONAL
2. Junmai Ginjoshu

HououBiden KAN Junmai Ginjoshu

This is Junmai Ginjoshu that uses luxurious “Omachi” from Akaiwa, Okayama prefecture and is brewed with Kimoto tsukuri (traditional brewing method). HououBiden’s Kimoto tsukuri’s sake is aged to the next stage by maturing through summer, tastes deeper, has smooth texture, and gives you a gentle and creamy after note. Take a moment to bring it to room temperature ~ lukewarm. Then you enjoy its original form and be sure it becomes your everyday sake.

　SAKE COMPETITION 2013 Kimoto Yamahai Division 3rd Prize

1. SEASONAL
2. Junmai DaiGinjoshu

HououBiden AKABAN Junmai DaiGinjoshu

Our ingredient, Yamada Nishiki, is from Houta and Mizuo district, Hyogo prefecture, and this “Yamada Nishiki” harvested at this nature-rich district is able to express overwhelming taste because it reflects our long history. Among the HououBiden’s, this product is a work of art that is carefully brewed and reflects the natural features of the land, the sake rice’s story which changes every year according to the climate, and the rice farmer’s thoughts. Please enjoy the expansion of the Ginjo aroma as the sake temperature increases after pouring in a glass. The sake has a rich and gentle rice flavor.

　SAKE COMPETITION2018 Junmai Daiginjo division GOLD　8th Prize
　SAKE COMPETITION2017 Junmai Daiginjo division　SILVER
　SAKE COMPETITION2014 FreeStyle under5000 division　9th Prize

1. SEASONAL
2. DaiGinjoshu

HououBiden Becchou Shikou DaiGinjoshu

It has “Yamada Nishiki” 100%, which is produced in special A district in Hyogo prefecture. This sake made with 35% polished rice has been prepared with great care at the same time as the Sake Award entries sake, and this sake finished as supreme sake. We are pursuing brilliant and sharp flavored Junmai DaiGinjo worthy of high-spec product. You are able to enjoy this sake truly expressed annual HououBiden’s challenge.

　SAKE COMPETITION2017　Daiginjo division GOLD　3rd Prize
　SAKE COMPETITION2014　FreeStyle division　4th Prize
　SAKE COMPETITION2012　Daiginjo division　3rd Prize

1. SEASONAL
2. Junmai DaiGinjoshu

HououBiden Sake Mirai
Junmai DaiGinjoshu

Sake rice "Sake Mirai" produced in Yamagata Prefecture was named with the hope that sake will continue to develop forever and that future brewers will compete and shine. This is the reason why we named this sake rice "Sake Mirai". We brew "Sake Mirai" in the traditional Kimoto style and deliver it as Junmai DaiGinjoshu. Please enjoy the fresh aroma and texture that reminds you of fresh greenery, and the creamy and gentle aftertaste.

1. SEASONAL
2. Junmai DaiGinjoshu

HououBiden Higeban
Junmai DaiGinjoshu

This is a limited product of Junmai Ginjoshu using rice from the Takahata region, the Yamagata prefecture’s “Kissui”. “Kissui” is the original sake rice of “Kame-no-O” and has characteristics such as rich aroma, fresh acidity, and a sophisticated artistic note. The ears of Kissui’s rice grow fur to protect themselves. We named this product “Higeban”(Hige means beard) because the ear of the rice looks like bearded rice, and the label uses beard letter called Hige Moji. You can enjoy this sake during mealtime.

　WC 2012 Junmai Ginjoshu-Junmai DaiGinjoshu division SILVER
　WC 2013 Junmai Ginjoshu-Junmai DaiGinjoshu division SILVER