Sake Type
Junmai
Rice Type & Origin Area
Tamanae (Yamazake No.4), Miyama Nishiki
Rice-polishing Ratio
90%
Alcohol Percentage
15%
SMV (Sake Meter Value)
N/A
Production Area
Gunma
Macho Koshiki Kimoto 90
MAKINO BREWERY
This bold, traditional-style junmai sake from Makino Brewery in Gunma Prefecture is crafted using the labor-intensive Kimoto method in wooden vats. Polished to just 90% of its original size, the rice retains much of its outer layers, resulting in a full-bodied, umami-rich profile. Naturally developed lactic acid and ambient yeast create depth, complexity, and earthy nuance, while the extended fermentation ensures a clean, dry finish. Its robust character, echoed in the striking “Macho” gorilla label, pairs beautifully with rich dishes such as uni, chawanmushi, aged cheeses, foie gras, and flavorful seafood. Best enjoyed at room temperature or gently warmed.
About the Sake brewery:
Founded in 1690 in Shintō-mura, Gunma Prefecture, Makino Brewery is an 18th-generation family-run brewery. Nestled at Mt. Haruna’s foot, it uses pure spring water to craft bold, food-friendly sakes, often employing traditional Kimoto and Yamahai methods. Its flagship brand, Ōsakazuki, embodies celebration and hospitality. The brewery focuses on small-batch, seasonal brewing, utilising local rice and sometimes ambient yeast to create rich, umami-forward sakes with balanced acidity. Makino Shuzō gained international attention for its “Macho” series, full-bodied sakes with playful gorilla branding. Despite modern presentation, the brewery honours heritage techniques, producing complex, versatile sakes that pair beautifully with hearty dishes.