Sake Market at Izumi 2026
Thank you for joining our sake tasting with Otemba Sake at Izumi Restaurant Antwerp.
Use the numbers from your tasting passport to find more information about each sake: flavour notes, brewery stories, serving suggestions, food pairings and bottle availability.
Some bottles are available online, while limited chilled or event-only bottles can only be purchased at the booth today.
01. Kakurei Junmai Ginjo
Crisp pear · soft rice · dry finish
A light and fresh Junmai Ginjo from Aoki Shuzo in snowy Niigata. It has delicate floral aromas, a soft clean finish and a gentle round umami.
How to drink
Best served chilled. A wine glass will bring out its delicate aroma.
Pairing ideas
Seafood, sashimi, tofu, light vegetables, fresh cheese and gentle Japanese dishes.
Brewery story
Aoki Shuzo has been brewing sake in Niigata for over 300 years. The brewery is known for clean, elegant sake that reflects the pure water and snowy climate of the Uonuma region.
At a glance
Brewery: Aoki Shuzo
Region: Shiozawa, Minamiuonuma, Niigata
Style: Junmai Ginjo
Alcohol: 15%
Rice: Koshi Tanrei
Polishing ratio: 55%
Serving temperature: 5–15°C
02. Kakurei Junmai Daiginjo
Silky pear · white flowers · elegant finish
A refined Junmai Daiginjo made with 100% Koshi Tanrei rice from Niigata. Smooth, balanced and elegant, with floral and fruity aromas and a gentle umami.
How to drink
Serve chilled. This is a graceful, polished sake for slow sipping.
Pairing ideas
Scallop, white fish, sushi, delicate vegetable dishes, tofu and lightly seasoned seafood.
Brewery story
Aoki Shuzo values harmony between the brewer, farmers, sellers and drinkers. Kakurei represents their clean Niigata style: elegant, pure and quietly expressive.
At a glance
Brewery: Aoki Shuzo
Region: Shiozawa, Minamiuonuma, Niigata
Style: Junmai Daiginjo
Alcohol: 15%
Rice: Koshi Tanrei
Polishing ratio: 40%
Serving temperature: 5–15°C
03. Tsukino Katsura Yanagi Junmai Ginjo
Banana · melon · gentle florals
A crisp and dry sake from one of Fushimi’s oldest breweries. Yanagi has a refined Ginjo aroma, soft fruit notes and a clean, elegant finish.
How to drink
Best served chilled, especially if you enjoy fresh and aromatic sake.
Pairing ideas
Sushi, tempura, grilled white fish, chicken, light pickles and elegant Kyoto-style dishes.
Brewery story
Masuda Tokubee Shoten was founded in 1675 in Fushimi, Kyoto. The brewery is closely connected to the local water and rice culture of Kyoto and is known for balancing tradition with innovation.
At a glance
Brewery: Masuda Tokubee Shoten
Region: Fushimi, Kyoto
Style: Junmai Ginjo
Alcohol: 16%
Rice: Yamada Nishiki
Polishing ratio: 50%
Serving temperature: 5–10°C
04. Mutsu Hassen Black Label Junmai Ginjo
Orchard fruit · anise spice · bright finish
A slightly dry sake with a surprisingly layered character. It begins light and fruity, then opens into a richer texture with umami and a bright finish.
How to drink
Serve chilled to slightly cool. It also has enough body to work with food.
Pairing ideas
Grilled fish, richer seafood, fried dishes, pork, chicken, mushrooms and dishes with a little fat.
Brewery story
Hachinohe Shuzo is based in Aomori and focuses on local rice, local yeast and clean water from the Kanisawa area. Mutsu Hassen is known for being expressive, food-friendly and full of regional character.
At a glance
Brewery: Hachinohe Shuzo
Region: Hachinohe, Aomori
Style: Junmai Ginjo
Alcohol: 15%
Rice: Hanafuubki
Polishing ratio: 55%
Serving temperature: 5–20°C
05. Yukiotoko Nigori
Soft rice · gentle creaminess · clean dry finish
A clean and refreshing Junmai Nigori from Aoki Shuzo in snowy Niigata. Although it is cloudy, it is not heavy or overly sweet. It has a soft rice character, a light texture and a crisp, dry finish.
How to drink
Serve chilled. Before pouring, gently turn the bottle to mix the cloudy rice sediment. Open carefully and pour slowly.
Pairing ideas
Tempura, fried fish, fried oysters, karaage, tofu, edamame and lightly savoury dishes.
Brewery story
Yukiotoko is made by Aoki Shuzo, the same Niigata brewery behind Kakurei. The brewery is located in Minamiuonuma, one of Japan’s snowiest sake regions. The Yukiotoko label is inspired by a mysterious snow creature from local literature, giving the bottle its playful “snow yeti” character.
At a glance
Brewery: Aoki Shuzo
Region: Minamiuonuma, Niigata
Style: Junmai Nigori
Alcohol: 13.5%
Rice: Gohyakumangoku
Polishing ratio: 70%
Serving temperature: Chilled
Storage: Keep refrigerated after opening
06. Kino 2
Fresh grass · steamed rice · clean acidity
A savoury, food-friendly sake from Gensaka Shuzo in Mie. Kino 2 is made with Isenishiki rice and is designed to feel effortless, natural and closely connected to local agriculture.
How to drink
Enjoy chilled, room temperature or gently warmed depending on the food and your preference.
Pairing ideas
Grilled mushrooms, chicken, rice dishes, roasted vegetables, miso, soba and simple home-style cooking.
Brewery story
Kino means “going back to farming.” The sake is connected to Gensaka Shuzo’s own rice fields and their belief in sake as something that belongs naturally at the table.
At a glance
Brewery: Gensaka Shuzo
Region: Odai, Mie
Alcohol: 16%
Rice: Isenishiki
Polishing ratio: 60%
Serving temperature: 10–55°C
07. Ryusei Hibi Kimoto
Steamed rice · mellow acidity · savoury depth
A Kimoto-style sake with a calm, savoury profile. It has rice depth, gentle acidity and a clean structure that makes it very food-friendly.
How to drink
Enjoy chilled to room temperature. It can also be gently warmed if you prefer a softer, rounder expression.
Pairing ideas
Salty dishes, grilled fish, yakitori, miso, mushrooms, aged cheese and umami-rich food.
Brewery story
Fujii Shuzo was founded in 1863 in Takehara, Hiroshima. Ryusei focuses on full-bodied Junmai sake that works naturally with food and reflects the Setouchi climate.
At a glance
Brewery: Fujii Shuzo
Region: Takehara, Hiroshima
Style: Kimoto
Alcohol: 16%
Rice: Yamada Nishiki
Polishing ratio: 60%
Serving temperature: 5–20°C
08. Kenbishi Kuromatsu
Roasted grain · dried fruit · deep umami
A bold, classic sake with depth, acidity and a long umami finish. Kuromatsu is rich, layered and unmistakably traditional.
How to drink
Excellent at room temperature or gently warmed. This is a sake that changes beautifully with temperature.
Pairing ideas
Grilled meat, braised dishes, soy sauce, miso, aged cheese, mushrooms, stews and rich Japanese food.
Brewery story
Kenbishi Shuzo was established in 1505 and is one of Japan’s oldest sake breweries. Their style is known for blending, ageing and deep umami-driven flavour.
At a glance
Brewery: Kenbishi Shuzo
Region: Higashinada, Kobe, Hyogo
Alcohol: 17%
Rice: Yamada Nishiki & Aiyama
Serving temperature: 20–55°C
09. Abe Yasogin Sake α
Botanical herbs · white grape · soft sweetness
An experimental sake created through a collaboration between sake brewing and craft gin production. Gin is used in the brewing process, bringing botanical aromatics into the softness and sweetness of sake.
How to drink
Serve very well chilled. Best enjoyed as something unusual, aromatic and modern.
Pairing ideas
Fresh herbs, citrus-based dishes, light seafood, aperitif snacks, goat cheese and dishes with green or botanical flavours.
Brewery story
Abe Shuzo is a small independent brewery in Niigata with a playful, experimental mindset. They combine traditional and modern techniques while staying rooted in their local community.
At a glance
Brewery: Abe Shuzo
Region: Kashiwazaki, Niigata
Alcohol: 12%
Ingredients: Rice, koji, gin
Serving temperature: 1–5°C
10. Kagura Clear Junmai Muroka Nama Genshu
Pineapple · white peach · clean freshness
A fresh, unpasteurised Kyoto sake made with Iwai rice and Kyoto yeast. Clear, refreshing and lightly juicy, with a balanced sweetness and a clean finish.
How to drink
Serve chilled. Because this is nama sake, keep it refrigerated.
Pairing ideas
Sashimi, sushi, fresh vegetables, light seafood, salads, tofu and aperitif-style drinking.
Brewery story
Matsui Shuzo is a historic Kyoto brewery located near the Fushimi area. They combine traditional brewing with a modern, expressive approach.
At a glance
Brewery: Matsui Shuzo
Region: Kyoto
Style: Junmai Muroka Nama Genshu
Alcohol: 13%
Rice: Iwai
Polishing ratio: 65%
Serving temperature: 5–15°C
Availability: Event / chilled bottle only
11. Beni Umeshu
Red plum · berry sweetness · tart finish
A premium umeshu made with Beni-no-mai plum. Fruity, sweet and gently tart, with flavours reminiscent of acerola, cassis and cranberry.
How to drink
Serve chilled, over ice, or with a splash of soda.
Pairing ideas
Dessert, vanilla ice cream, fruit, chocolate, blue cheese, rich cheese or as an after-dinner drink.
Brewery story
Makino Shuzo has a history of more than 330 years in Gunma. For their liqueurs, they focus on quality fruit from the region and careful blending.
At a glance
Brewery: Makino Shuzo
Region: Takasaki, Gunma
Style: Umeshu
Alcohol: 11%
Ingredients: Ume, sake, sugar, distilled alcohol
Serving temperature: Chilled
12. Kagura Kabosu Sansho
Green citrus · peppery spice · refreshing finish
A sake-based citrus drink made with kabosu juice from Oita and aromatic sansho pepper. Sharp, zesty, lightly spicy and refreshing.
How to drink
Serve chilled. Also delicious over ice or as a refreshing aperitif.
Pairing ideas
Fried dishes, grilled fish, yakitori, spicy food, citrus-based dishes and even chocolate.
Brewery story
Matsui Shuzo in Kyoto creates both sake and sake-based drinks with a balance of tradition and modernity. This bottle combines Japanese citrus with the gentle tingling spice of sansho.
At a glance
Brewery: Matsui Shuzo
Region: Kyoto
Style: Sake-based liqueur
Alcohol: 10%
Ingredients: Kabosu juice, sake, sugar, brewing alcohol, sansho pepper
Serving temperature: Chilled
Buying a Bottle
Some bottles are available online, while limited chilled bottles are only available at the event.
Tell us your favourite tasting numbers and we’ll help you choose the right bottle.
Otemba Sake × Izumi Restaurant
Thank you for discovering sake with us.
Kanpai!
