Otokoyama Sushi Booster Tokubetsu Junmai is crafted by Otokoyama Brewery in Asahikawa, Hokkaido, known for its high-quality sake brewed in spring water. Established in 1977, Otokoyama was the first sake producer to win the Monde Selection Award and has since garnered numerous gold medals at domestic and international competitions. This sake is deeply rooted in Hokkaido’s brewing tradition.  

 Designed specifically for sushi, the Sushi Booster Tokubetsu Junmai was developed with input from around 50 sushi chefs through extensive blind tastings. The result is a sake that is clean and crisp with a light, refreshing, and sharp profile, while retaining the subtle sweetness of the rice. It pairs excellently with sashimi and sushi, and is praised for its balance, moderate fruitiness, and compatibility with vinegared rice.

 SPEC SHEET 

Class: Tokubetsu Junmai 

Size: 720ml      

Brewery: Otokoyama Brewery  

Prefecture: Asahikawa City, 

Hokkaido Rice: Miyamanishiki 

Polishing Rate: 55% 

Yeast: 901, 1801

Alcohol: 15.0% 

Acidity: 1.5 

Amino Acid: 1.3 

SMV: +2  

Serving Suggestion: Chilled 51°F to Atsukan Hot 122° 

    KAUAI SHRIMP ARE FARMED RAISED LOCALLY IN KAUAI. THE SHRIMP IS KNOWN FOR THEIR TEXTURE, AND SWEET FLAVOR. EATING THIS SHRIMP PROVIDES A FULL TASTE EXPERIENCE FOR ALL TO ENJOY. YOU CAN FRY , BAKE OR BOIL THIS DELICIOUS SHRIMP. JUST ADD YOUR FAVORITE SEASONING AND VEGETABLES.

OPEN. POUR. SERVE

We engaged some of the most celebrated and creative bartenders to help us refine and perfect these recipes. That’s how we know you’ll enjoy a bar quality cocktail experience straight from the bottle.

Bulleit Old Fashioned Cocktail exudes notes of sweet oak, nutmeg and light toffee that elegantly come together with the flavor of orange bitters.

Bulleit Manhattan Cocktail offers clean, satiny and woody notes of straight rye whiskey with sweet vermouth and bitters.

Just sit back, pour, garnish as desired and enjoy.

Product Demonstration Tastings

Kaheka January 24, 4:30 pm - 7:30 pm

Pearl City January 25, 12 pm - 3 pm

Ehime prefecture has made effective use of the residue from mandarin orange juice production by mixing it with feed to raise the Hamachi. With a subtle citrus scent, it is light and easy to eat because it tastes less fishy. To experience the flavor of mikan hamachi, try tasting it with salt first, not wasabi soy sauce.