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SENTOKU

KOYO

This Daiginjo is carefully brewed using techniques that have been handed down and refined over the years. The rice (Yamada Nishiki from Hyogo Prefecture) is polished to less than 40% and brewed slowly at low temperatures. This Daiginjo has a fruity and floral aroma with a clean and refreshing taste.

  • Type

    Daiginjo

  • ABV

    16%

  • SMV

    + 3

  • Acid

    1.2

  • Amino Acid

    1.0

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    40%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    40-45%

  • Raw Sake Alcohol

    17

  • Sake Conversion Rate

    38-42%

  • Capacity

    1800ml

SENTOKU

DAIGINJO SENTOKU

【Daiginjo Drip】This Daiginjo is carefully brewed using techniques that have been handed down and refined over the years. The rice (Yamada Nishiki from Hyogo Prefecture) is polished to less than 40% and brewed slowly at low temperatures. This Daiginjo has a fruity and floral aroma with a clean and refreshing taste.

  • Type

    Daiginjo

  • ABV

    17%

  • SMV

    + 3.1

  • Acid

    1.1

  • Amino Acid

    0.9

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    40%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    40-45%

  • Raw Sake Alcohol

    17

  • Sake Conversion Rate

    38-42%

  • Capacity

    720ml

SENTOKU

YUME NO NAKAMADE

This refreshing Junmai Daiginjo is brewed using only rice and koji. About 700kg of Yamada Nishiki rice from Takachiho was washed by hand and polished to less than 50% using traditional techniques.

  • Type

    Junmai Daiginjo

  • ABV

    15%

  • SMV

    - 1.8

  • Acid

    1.4

  • Amino Acid

    1.3

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    50%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    40-45%

  • Raw Sake Alcohol

    16

  • Sake Conversion Rate

    36-40%

  • Capacity

    1800ml, 720ml

SENTOKU

KOI NO SHIZUKU

This low-alcohol Junmai Daiginjo sake is refreshing on the palate, but still retains a good taste of the rice.

  • Type

    Junmai Daiginjo

  • ABV

    12%

  • SMV

    - 2.5

  • Acid

    1.3

  • Amino Acid

    1.1

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    50%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    40-45%

  • Raw Sake Alcohol

    16

  • Sake Conversion Rate

    36-40%

  • Capacity

    300ml

SENTOKU

HANA KAGURA

This sake is made from "Hanakagura", the best rice for sake brewing in Miyazaki Prefecture, and is brewed slowly at low temperatures to produce a clean, dry and crisp sake with a moderate acidity and a refreshing aroma.

  • Type

    Ginjo

  • ABV

    15%

  • SMV

    + 7.0

  • Acid

    1.5

  • Amino Acid

    1.6

  • Ingredients

    Hana Kagura

  • Polishing Ratio

    60%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    30-35%

  • Raw Sake Alcohol

    18-19%

  • Sake Conversion Rate

    73-75%

  • Capacity

    1800ml, 720ml

SENTOKU

JUNMAI

This junmai sake is made from Yamada-Nishiki produced in Miyazaki Prefecture, and its umami is contained in every drop. The mild aroma and clean taste make both sake and food delicious.

  • Type

    Junmai

  • ABV

    15%

  • SMV

    + 2.6

  • Acid

    1.7

  • Amino Acid

    1.5

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    60%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    30-35%

  • Raw Sake Alcohol

    18%

  • Sake Conversion Rate

    63-66%

  • Capacity

    1800ml, 720ml, 300ml

SENTOKU

KINSHIZUKU

This sake is made from "Hanakagura" rice produced in Miyazaki prefecture, and is brewed in four stages with no added sugar. It is the most loved sake in the local area.

  • Type

    Futsushu

  • ABV

    15%

  • SMV

    + 2.7

  • Acid

    1.1

  • Amino Acid

    1.5

  • Ingredients

    Yamada Nishiki, Hana Kagura

  • Polishing Ratio

    70%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    4 Step Preparation

  • Sake Lee Rate

    25-30%

  • Raw Sake Alcohol

    19%

  • Sake Conversion Rate

    71-73%

  • Capacity

    1800ml, 720ml, 300ml, 180ml cup

SENTOKU

GINSHIZUKU

This is a light, refreshing sake made from "Hanakagura" rice produced in Miyazaki Prefecture, and is brewed in four stages with no added sugar.

  • Type

    Futsushu

  • ABV

    14%

  • SMV

    + 2.7

  • Acid

    1.1

  • Amino Acid

    1.5

  • Ingredients

    Yamada Nishiki, Hana Kagura

  • Polishing Ratio

    70%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    4 Step Preparation

  • Sake Lee Rate

    25-30%

  • Raw Sake Alcohol

    19%

  • Sake Conversion Rate

    71-73%

  • Capacity

    1800ml, 720ml, 300ml

SENTOKU

NIGORI

It contains good umami of the rice and the flavor of the moromi to retain all the taste and nutrition of the rice and yeast. It has a fruity acidity and a rich sweetness.

  • Type

    Futsushu

  • ABV

    15%

  • SMV

    - 14.6

  • Acid

    1.4

  • Amino Acid

    1.6

  • Ingredients

    Yamada Nishiki, Hana Kagura

  • Polishing Ratio

    70%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    4 Step Preparation

  • Sake Lee Rate

    25-30%

  • Raw Sake Alcohol

    19%

  • Sake Conversion Rate

    71-73%

  • Capacity

    1800ml, 720ml

SENTOKU

SARASARA NIGORI

A fruity, fresh and light nigorizake. Its sweetness and acidity are in perfect harmony, making it a perfect match for both Japanese and Western cuisine.

  • Type

    Futsushu

  • ABV

    12%

  • SMV

    - 8.0

  • Acid

    1.0

  • Amino Acid

    1.4

  • Ingredients

    Yamada Nishiki, Hana Kagura

  • Polishing Ratio

    70%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    4 Step Preparation

  • Sake Lee Rate

    25-30%

  • Raw Sake Alcohol

    19%

  • Sake Conversion Rate

    71-73%

  • Capacity

    300ml

SENTOKU

NAMACHOZO

A sake you will never get tired of drinking. This is a low-alcohol, clean-tasting sake.

  • Type

    Futsushu

  • ABV

    12%

  • SMV

    + 1.4

  • Acid

    1.3

  • Amino Acid

    1.2

  • Ingredients

    Yamada Nishiki, Hana Kagura

  • Polishing Ratio

    70%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    4 Step Preparation

  • Sake Lee Rate

    25-30%

  • Raw Sake Alcohol

    19%

  • Sake Conversion Rate

    71-73%

  • Capacity

    300ml

SENTOKU

HAJIMARI

Based on the story of Konohanasakuyahime in the Japanese Chronicles, Miyazaki, the setting of the Hyuga myth, is said to be the birthplace of Japanese sake. This slightly sparkling is made by fermenting in the bottle, which gives it a refreshing, slightly fizzy taste that goes perfectly with all kinds of food.

  • Type

    Futsushu

  • ABV

    8%

  • SMV

    - 30.5

  • Acid

    2.6

  • Amino Acid

    1.2

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    70%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    4 Step Preparation

  • Sake Lee Rate

    45-48%

  • Raw Sake Alcohol

    8%

  • Sake Conversion Rate

    43-48%

  • Capacity

    360ml

SENTOKU

HEBESU

Hebesu is larger than Sudachi (citrus fruit), the skin is thinner than Yuzu (citron), with fewer seeds and more juice. It is rich in vitamin c and citric acid, which is said to help relieve fatigue. The sake made from the juice of the hebesu and the genshu of sentoku has a fruity, refreshing acidity and a crisp taste.

  • Type

    Liqueur

  • ABV

    8%

  • SMV

    - 26.4

  • Acid

    5.2

  • Amino Acid

    1.4

  • Ingredients

    Yamada Nishiki, Hana Kagura

  • Polishing Ratio

    70%

  • Yeast

    -

  • Production Methods

    Sake blended with hebesu juice

  • Sake Lee Rate

    -

  • Raw Sake Alcohol

    9%

  • Sake Conversion Rate

    -

  • Capacity

    1800ml, 500ml

SENTOKU

NIGORI HEBESU

This fruity, refreshingly sour liqueur is made from nigori sake from the Sentoku Shuzo brewery in Miyazaki, Tropical Japan, and the juice of hebesu trees from Hyuga City, Miyazaki Prefecture. This sake was inspired by the visit of former Japanese national football team member Hidetoshi Nakata to our brewery in June 2021.

  • Type

    Liqueur

  • ABV

    11%

  • SMV

    - 26.4

  • Acid

    5.2

  • Amino Acid

    1.4

  • Ingredients

    Hana Kagura, Hebesu

  • Polishing Ratio

    70%

  • Yeast

    Proprietary Cultivated Yeast

  • Production Methods

    Nigori blended with hebesu juice

  • Sake Lee Rate

    -

  • Raw Sake Alcohol

    11%

  • Sake Conversion Rate

    -

  • Capacity

    720ml

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