[Are Sake Rice Varieties the Only Raw Ingredient for Sake?] Introducing 'Iyasa no Sake Kotobuki,' a Junmai Daiginjo Made from 40% Polished Table Rice 'Nekomaru' - Aichi Watanabe Sake Brewery
Founded in 1865, Aichi Prefecture's Watanabe Sake Brewery has launched a limited-edition Junmai Daiginjo, 'Kotobuki,' crafted from table rice rather than traditional sake-specific rice. By polishing the 'Nekomaru' table rice down to a 40% ratio—a difficult technical challenge—the brewery is questioning industry conventions and expanding the possibilities of sake production. This exclusive product will initially be available only to existing customers and official members.
📋 Article Processing Timeline
- 📰 Published: March 27, 2026 at 23:59
- 🔍 Collected: March 28, 2026 at 21:59 (22h 0m after Published)
- 🤖 AI Analyzed: April 15, 2026 at 02:46 (412h 46m after Collected)
Established in 1865 (the first year of the Keio era), Watanabe Sake Brewery Co., Ltd. (located in Aisai City, Aichi Prefecture; Eiji Yamada, Representative Director) will release a limited quantity of its Junmai Daiginjo, 'Kotobuki,' made from table rice 'Nekomaru' polished to a 40% ratio, starting in April 2026 for existing customers and official members.
Premium sake is generally brewed using 'sake-specific rice' (shuzo kotekimai) varieties like Yamada Nishiki. In contrast, this 'Iyasa no Sake Kotobuki' is a Junmai Daiginjo brewed from table rice polished to 40%, a rare endeavor even within the industry.
This initiative challenges fixed ideas regarding sake ingredients while serving as a new endeavor to broaden the potential of sake.
Common Knowledge in the Sake Industry
Currently, most premium sake is crafted using sake-specific rice.
Sake-specific rice was developed for brewing and has contributed significantly to improving the quality of sake. Consequently, a long-held common belief in the sake industry has been:
'Great sake cannot be made without sake-specific rice.'
However, it was Eiji Yamada, Representative Director of Watanabe Sake Brewery, who cast doubt on this conventional wisdom.
'The Common Sense of Your Own Industry is Nonsense from the Perspective of Other Industries'
Yamada joined the sake brewery management from a field different from the brewing industry. Through this experience, he sensed the 'common sense' of the sake industry.
There is a phrase Yamada always keeps in mind as a manager:
'The common sense of your own industry is nonsense from the perspective of other industries.'
This is one of the philosophies Yamada values in his management. He says it was because he looked from the outside that he was able to question the premises of the sake industry.
He wondered if, by brewing high-polish sake even with table rice, the possibilities for sake ingredients could be expanded further. From that question, the challenge of '40% polished Nekomaru' was born.
The Challenge of 40% Polished Table Rice
This Junmai Daiginjo, 'Iyasa no Sake Kotobuki,' is sake brewed using 100% 'Nekomaru' table rice, polished to a 40% ratio.
While Nekomaru is known as a delicious table rice, it has been considered unsuitable for high-ratio polishing because its grains are hard and prone to cracking.
Therefore, sake made by polishing table rice to 40% is extremely rare in the market. Watanabe Sake Brewery took on the challenge of this difficult milling process, aiming for a flavor that combines the soft umami characteristic of table rice with the transparent aroma unique to Daiginjo.
A Question for the Future of Sake
The diversification of sake ingredients is a theme gaining attention not only in the sake industry but also in its relationship with agriculture.
If the possibilities for brewing sake using table rice expand, the range of choices for sake ingredients will widen even further.
This 'Kotobuki' is not just a product, but also a question posed to the future of sake.
Two 'Kotobuki' Personalities: 'Orthodoxy' and 'Innovation'
Watanabe Sake Brewery is developing its flagship brand, 'Iyasa no Sake Kotobuki,' as a single brand.
With this initiative, 'Kotobuki' now possesses two distinct personalities.
Orthodoxy: Yamada Nishiki Preparation
A Junmai Daiginjo using Yamada Nishiki, the representative of sake-specific rice. This is the main model, also supported as a gift item.
Innovation: Nekomaru Preparation
A challenging, limited-edition model made with table rice polished to 40%.
Limited Sales
This 'Nekomaru-prepared' Kotobuki is a limited release targeting:
- Existing customers
- Official website members (newsletter and LINE subscribers)
It will not be available for general distribution for the time being.
Product Overview
Product Name: Kotobuki
Model: Nekomaru Preparation
Ingredients: 100% Nekomaru
Polishing Ratio: 40%
Contents: 720ml
Price: 11,000 yen (tax included)
Release Date: April 15, 2026
Sales Method: Limited sales for existing customers and members
Company Overview
Company Name: Watanabe Sake Brewery Co., Ltd.
Location: 83 Michishita, Kusahira-cho, Aisai City, Aichi Prefecture
Representative: Eiji Yamada, Representative Director
Business Description: Manufacturing and sales of Japanese sake
Official Website: https://sake-kotobuki.com/
Inquiries
Watanabe Sake Brewery Co., Ltd.
TEL: 0567-28-4361
FAX: 0567-55-8009
E-mail: kotobuki@sake-kotobuki.com
Premium sake is generally brewed using 'sake-specific rice' (shuzo kotekimai) varieties like Yamada Nishiki. In contrast, this 'Iyasa no Sake Kotobuki' is a Junmai Daiginjo brewed from table rice polished to 40%, a rare endeavor even within the industry.
This initiative challenges fixed ideas regarding sake ingredients while serving as a new endeavor to broaden the potential of sake.
Common Knowledge in the Sake Industry
Currently, most premium sake is crafted using sake-specific rice.
Sake-specific rice was developed for brewing and has contributed significantly to improving the quality of sake. Consequently, a long-held common belief in the sake industry has been:
'Great sake cannot be made without sake-specific rice.'
However, it was Eiji Yamada, Representative Director of Watanabe Sake Brewery, who cast doubt on this conventional wisdom.
'The Common Sense of Your Own Industry is Nonsense from the Perspective of Other Industries'
Yamada joined the sake brewery management from a field different from the brewing industry. Through this experience, he sensed the 'common sense' of the sake industry.
There is a phrase Yamada always keeps in mind as a manager:
'The common sense of your own industry is nonsense from the perspective of other industries.'
This is one of the philosophies Yamada values in his management. He says it was because he looked from the outside that he was able to question the premises of the sake industry.
He wondered if, by brewing high-polish sake even with table rice, the possibilities for sake ingredients could be expanded further. From that question, the challenge of '40% polished Nekomaru' was born.
The Challenge of 40% Polished Table Rice
This Junmai Daiginjo, 'Iyasa no Sake Kotobuki,' is sake brewed using 100% 'Nekomaru' table rice, polished to a 40% ratio.
While Nekomaru is known as a delicious table rice, it has been considered unsuitable for high-ratio polishing because its grains are hard and prone to cracking.
Therefore, sake made by polishing table rice to 40% is extremely rare in the market. Watanabe Sake Brewery took on the challenge of this difficult milling process, aiming for a flavor that combines the soft umami characteristic of table rice with the transparent aroma unique to Daiginjo.
A Question for the Future of Sake
The diversification of sake ingredients is a theme gaining attention not only in the sake industry but also in its relationship with agriculture.
If the possibilities for brewing sake using table rice expand, the range of choices for sake ingredients will widen even further.
This 'Kotobuki' is not just a product, but also a question posed to the future of sake.
Two 'Kotobuki' Personalities: 'Orthodoxy' and 'Innovation'
Watanabe Sake Brewery is developing its flagship brand, 'Iyasa no Sake Kotobuki,' as a single brand.
With this initiative, 'Kotobuki' now possesses two distinct personalities.
Orthodoxy: Yamada Nishiki Preparation
A Junmai Daiginjo using Yamada Nishiki, the representative of sake-specific rice. This is the main model, also supported as a gift item.
Innovation: Nekomaru Preparation
A challenging, limited-edition model made with table rice polished to 40%.
Limited Sales
This 'Nekomaru-prepared' Kotobuki is a limited release targeting:
- Existing customers
- Official website members (newsletter and LINE subscribers)
It will not be available for general distribution for the time being.
Product Overview
Product Name: Kotobuki
Model: Nekomaru Preparation
Ingredients: 100% Nekomaru
Polishing Ratio: 40%
Contents: 720ml
Price: 11,000 yen (tax included)
Release Date: April 15, 2026
Sales Method: Limited sales for existing customers and members
Company Overview
Company Name: Watanabe Sake Brewery Co., Ltd.
Location: 83 Michishita, Kusahira-cho, Aisai City, Aichi Prefecture
Representative: Eiji Yamada, Representative Director
Business Description: Manufacturing and sales of Japanese sake
Official Website: https://sake-kotobuki.com/
Inquiries
Watanabe Sake Brewery Co., Ltd.
TEL: 0567-28-4361
FAX: 0567-55-8009
E-mail: kotobuki@sake-kotobuki.com