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Sake rice’s starches are concentrated in the center of the grain. The first step to making sake is to mill or “polish” the rice to get rid of the fats and proteins. The more the rice is polished the cleaner, lighter, fruitier and more refined the sake will be. Most Junmai is made with rice that is milled to 70% or less of its original size.
Joto Junmai is made by the Eiko Fuji Brewery, led by the 13th generation of the Kato family. True to the classic junmai style, it is rich and solid, but it is more inviting with its clean, fruity quality. This junmai is soft, relaxed and mellow, with notes of peaches and strawberries.
Fruitier and cleaner than many junmais, which lean earthy and dry. Still solid and rich, with notes of deep, ripe plum. Finishes with crisp acidity.
Serve chilled or at room temperature. Pair with many foods, but especially nutty cheeses, ramen, and grilled pork.
About the producer
Many people love sake but find it intimidating and indecipherable. Joto’s mission is to serve as a bridge between Japanese artisanal sake and the American market. They aim to bring the world of artisanal sake to life without “dumbing it down,” “Americanizing it,” or just making it cheesy.
Joto is Japanese for “highest level” and describes the makers of our sake and our aspirations as their importer. They are the exclusive importer for multi-generational, family-owned breweries whom they identify and approach after trying their sake in Japan and reading about their brands in Japanese food and beverage publications. Our jizake (local) breweries are located throughout Japan, producing sake in small batches with locally-raised indigenous rice varieties, offering flavors and styles ideal for a range of cuisines. Our passion for breweries that have rich and wonderful histories makes them fun to learn about and explore.
Joto offers a unique journey into the heart of the world of sake. Their bottles feature English-language labels with producer names, locations and helpful tasting notes.