Our company will release "Sakigakekura Brewing No. 8 Renshin Tobindori Junmai Daiginjo 500ml Bottle / Renshin Junmai Daiginjo 500ml Bottle," the third brew from our microbrewery "Sakigakekura," in limited quantities on Friday, August 7, 2026.

■ About Kaizo

"Sakigura" is a small-scale brewery completed in October 2025, created as a place for the transmission of Tanba Toji (master brewers) techniques and for employees to learn sake brewing. Its greatest feature is that, with a maximum of 150 kg of rice used for small-scale brewing, attention to detail is possible, and the individuality of the brewer can be reflected in the finished product.

We will promote sake that reflects the individuality of its brewer, including the diverse personalities created by the six Tanba Toji (master brewers).

Currently, our second batch of sake, "Chinu no Natsukaze Junmai Daiginjo 720ml bottle," is also on sale and proving very popular.

Sakigake-kura brand website: https://www.ozeki.co.jp/sakigake-kura/

■ About "Kaizō Shikomi No. 3 Renshin Tobindori / Renshin Junmai Daiginjo"

The third batch is a Junmai Daiginjo made with Yamada Nishiki rice polished to 40%.
The product name "Renshin" (漣心) embodies the idea of ​​how the flavor and aftertaste spread in the heart, like ripples on a calm water surface. Aiming for a taste that not only is elegant but also complements food, we have created a sake that you will never tire of drinking, with a focus on the harmony of aroma, sweetness, and umami. We use a difficult-to-manage foaming yeast in the brewing process and carefully brew the sake while monitoring the changes in the koji and mash. Furthermore, we offer two types of sake made from the same mash: "Renshin Tobindori," which has a delicate flavor, and "Renshin," which stands out for its umami. You can enjoy the different flavors of each, which have their own distinct characteristics despite being made from the same mash.

■Taste [Renshin Tobindori]

This is an unfiltered Junmai Daiginjo sake, made from the so-called "arabashiri," which is the initial runoff that flows out naturally during the pressing process, collected in a large bottle.
A pleasantly fruity aroma unfolds, accompanied by a clean, smooth mouthfeel with minimal off-flavors. While you can taste the rich umami derived from Yamada Nishiki rice, the overall flavor is characterized by its clear and smooth finish. The umami spreads gently across the tongue like waves, and the aftertaste is lightly finished with a refreshing acidity. Neither overly flamboyant nor overly sweet, this is a sake that can be enjoyed naturally with meals. Enjoy the transparency unique to the traditional bottling method and the soft umami that comes from being unfiltered.

*Because this product is unfiltered, sediment may be visible, but this does not affect the quality.

■Flavor [Renshin]

This Junmai Daiginjo sake is made by applying pressure and thoroughly pressing the rice to bring out its delicious flavor and pleasant acidity.
The aroma is mild, and upon tasting, a rich umami flavor derived from Yamada Nishiki rice spreads throughout the mouth. Compared to the Tobindori, it has more depth and strength in flavor, with a smooth mouthfeel and a harmonious balance of richness and moderate acidity. It creates a rich flavor that complements food well. It is not a sake that emphasizes flashiness, but it is a calm and composed sake in which you can feel the depth of umami with each sip. While the Tobindori has a clear and beautiful taste, this one allows you to fully enjoy the presence of umami and acidity.

■Master Brewer: Toshiaki Odawara

Since joining Ozeki in 50, Odawara Toji has been involved in sake brewing in Nada for over 50 years.
Since becoming the master brewer, he has received numerous awards, including a gold medal at the All Japan New Sake Appraisal Competition, and has been active both domestically and internationally, including providing guidance on sake brewing overseas. In sake brewing, he does not rely solely on numbers and theories, but values ​​the experience and intuition to discern even the slightest changes in the koji and moromi. While remaining faithful to the basics, he is not bound by convention, sparing no effort to work with the koji, listening to the voice of the moromi, and carefully building up the deliciousness.

He is a master brewer who possesses both refined skills and a quiet playfulness, brewing sake based on his own experience and intuition, and who embodies both honesty and profound generosity.

■ Product overview

Product Name: Kaizo Shikomi No. 3 Renshin
Contents/container 500ml/bottle
Rank: Junmai Daiginjo Sake (Rice polishing ratio 40%)
アルコール度数 15％
Sake meter value -3
Total Acidity 1.8
Ingredients: Rice (domestic), rice koji (domestic rice)
Ingredients: Yamada Nishiki rice from Hyogo Prefecture (Special Grade A region)
Release date: August 7, 2026 (Friday)

Product Name: Kaizo Shikomi No. 3 Renshin Tobindori
Contents/container 500ml/bottle
Rank: Junmai Daiginjo Sake (Rice polishing ratio 40%)
アルコール度数 15％
Sake meter value -4
Total Acidity 1.8
Ingredients: Rice (domestic), rice koji (domestic rice)
Ingredients: Yamada Nishiki rice from Hyogo Prefecture (Special Grade A region)
Release date: August 7, 2026 (Friday)

■ Sales destination

Ozeki Official Online Shop: https://shop.ozeki.co.jp/i/0001206-0000-01-00

*Only sets of two are sold in our online shop.

Brand shop "Sekijuan": https://sekijuan.ozeki.co.jp/

*At the brand shop "Sekijuan," they are sold individually or in sets of two.