Japanese Sake (Nihonshu), which has been gaining popularity overseas in recent years, refers to alcohol brewed in Japan using domestically produced rice, rice koji (Komekoji), and water as ingredients.
The history of Sake is ancient, with the method of making alcohol using koji mold (Koji Kin) dating back to around the 4th century. By the 18th century, the manufacturing method had been established almost identically to the present day.
Throughout its long history, numerous rice varieties have been developed to be optimal for Sake production. Among these, Yamadanishiki, produced in Hyogo Prefecture and other regions, is considered the most suitable for Sake making.
In Sake production, there's a process called polishing (Seimai) where the outer layer of brown rice (Genmai) is removed. The percentage of rice remaining after polishing is called the polishing ratio (Seimaibuai), which is a crucial factor in enhancing the taste and rarity of sake.
In this article, we'll introduce some of the most expensive Sake that have been meticulously crafted with carefully selected ingredients and painstaking processes.
First Place: Reikyo -absolute0-
Source: FORBES JAPAN
Price: 385,000 yen for 500ml
Currently, the most expensive Sake available is "Reikyo -absolute0-". Its most notable feature is the polishing ratio of 0.85%, meaning only 0.85g of rice is used from 100g of brown rice. Sake with such a high polishing ratio has impurities from the outer layer of brown rice removed, resulting in a clear, crisp taste.
Achieving this polishing ratio is extremely difficult, requiring 221 days for polishing alone. There's no other Sake made with such finely and beautifully polished rice that resembles fine sand. The gentle, fruit-like aroma and velvety smooth texture captivate the drinker.
This special Sake is further elevated by its beautifully crafted wooden box, featuring Tosakumiko, a traditional craft from Kochi Prefecture. Each box is entirely handmade by artisans, making it highly rare and valuable.
Second Place: Limited Edition Tatenokawa Junmai Daiginjo Komyo
source：Official website
Price: 242,000 yen for 720ml
This expensive Sake is made from Yamadanishiki rice, which is soft and difficult to polish. It's polished down to 1mm in diameter over about two and a half months. The result is a refined, elegant Sake with a clear transparency, yet still retaining the umami and sweetness of the rice.
This flavor profile is achieved by maximizing the wonderful flavors of Yamadanishiki. The long polishing process eliminates proteins and oils that can cause off-flavors. Yamadanishiki is considered the "king" among Sake rice varieties, boasting flavors and depth worthy of its royal title.
Third Place: Hokusetsu Daiginjo yk35 Shizukuzake Titan Gold
Price: 216,000 yen for 720ml
This expensive Sake boasts a rich aroma with a delicate yet deep flavor. It uses Yamadanishiki rice polished down to 35%. During production, instead of using machines, the fermented rice mash (Moromi) is placed in bags and hung, collecting only the drips that fall naturally. This time-consuming method results in a Sake with rich aroma, flavor, and a soft aftertaste.
The beautiful container is made of pure titanium, a world-first for Sake. It blocks light and can withstand rapid temperature changes, allowing the Sake to be stored for long periods while maintaining its taste and aroma.
Fourth Place: Daiginjo Shukondei Noshiro Kamutachi
source：Rakuten Ichiba
Price: 110,000 yen for 1.8L
This expensive Sake features a meltingly smooth mouthfeel and fruity aroma. It's made from the highest quality Sake of the year, drip-pressed and then aged for three years in a special tunnel. The tunnel, maintained at 11°C, provides a natural-like aging environment that minimizes degradation from light and temperature fluctuations.
The three-year aging process allows the alcohol and water to blend well, resulting in a softer mouthfeel and flavor, making it an easy-to-drink sake.
Fifth Place: Mujaku Junmai Daiginjo
source：Takashimaya
Price: 96,800 yen for 750ml
This expensive Sake releases a characteristic sweet, floral aroma when uncorked. It has sweetness like a dessert wine, but also a distinct acidity, making it pair well not only with Japanese cuisine but also with French and Italian dishes.
Unusually for sake, which often uses soft water, Mujaku uses medium-hard water. The Sake rice used is a variety called "Isehikari", originating from the Ota (sacred rice field) owned by Ise Jingu in Mie Prefecture. This rice is polished down to 18%.
Tied for Sixth Place: Junmai Daiginjo Rakusei Omachi Rice 15% Polish
source：Official website
Price: 55,000 yen for 720ml
This expensive Sake uses Omachi rice polished down to 15%. Omachi rice is known for its large grains that are prone to cracking, but thanks to technological innovations in polishing machines and improvements in the rice itself, this extreme polishing ratio has been achieved. The result is a Sake with a transparent quality, an elegant aroma reminiscent of fruits, and the full-bodied umami characteristic of Omachi rice.
Tied for Sixth Place: Myokarangyoku Omega Junmai Daiginjo Shizuku Genshu
source：Daishichi Sake Brewery
Price: 55,000 yen for 720ml
This expensive Sake is best enjoyed in a large wine glass to fully appreciate its complex aroma and intricate flavor. Unlike many high-end Sakes that aim for a more refined and crisp taste, this Sake takes a different direction. It has a powerful flavor that can be paired with meat and fish main dishes, a unique characteristic among Sakes.
Tied for Sixth Place: 15-Year Aged Kashiwazakari
source：Hikakaku
Price: 55,000 yen for 720ml
This expensive Sake is often referred to as a "phantom sake". Only five bottles are produced each year, making it extremely difficult to obtain. It's said that reservations are already full for several years ahead.
Kashiwazakari is a "genshu" (undiluted sake) that's bottled directly without filtration or pasteurization. It's aged for 15 years at -5°C, using a special method of freezing maturation. This labor-intensive process results in a Sake that's crisp yet smooth, with the mellow characteristics of long-aged sake.
Tied for Sixth Place: Sansensoumoku Junmai Daiginjo
source：Kairindo
Price: 55,000 yen for 720ml
This expensive Sake is produced by Sudo Honke, the oldest existing Sake brewery. It has a deep flavor yet maintains a transparent, refined taste. It's made using a unique method called "Densho koho shikomi" (traditional ancient method brewing), which is a secret process passed down only to successors.
The brewery uses homemade koji and only underground spring water for all processes. The rice used is an ancient variety revived from about 2000 years ago, grown in rice fields within 5km of the brewery under strict quality control.
Tenth Place: Kikuhime Kukurihime
source： Official website
Price: 52,580 yen for 1.8L
This expensive Sake is known for its delicate and clear taste. Each year, the best ginjo Sake is offered to a shrine and then aged for 10 years in a refrigerator at 5°C. Despite being on the dry side, it has a sweet and rich aroma reminiscent of caramel or brown sugar. The complex and rich flavor with deep body, brought about by long-term aging, is unmatched by other high-end Sakes.
Characteristics of Expensive Sake
Extremely Limited Production
While inexpensive Sake is mass-produced by simplifying and automating the manufacturing process as much as possible, expensive Sake is carefully crafted bottle by bottle, resulting in very low production numbers.
Expensive Sake often uses only the highest quality portions of ingredients, involves time-consuming and labor-intensive production methods, or uses ingredients that meet specific criteria. This limited production increases the rarity and, consequently, the price of the sake.
Some expensive Sake may have an annual production of only five bottles or have restricted distribution, making them even more valuable.
Long Aging Process
Many expensive Sake varieties undergo long periods of aging. As Sake ages, its flavor becomes smoother and its aroma more pronounced.
However, aging Sake requires meticulous temperature control and proper storage conditions. This effort and time result in a depth of flavor unattainable in mass-produced sake. Some breweries even use special environments like tunnels for storage instead of refrigerators.
The carefully and patiently aged Sake develops an exquisite taste due to the time and effort invested, making it rare and highly sought after.
Expensive Containers and Packaging
Special Sake deserves special containers. Many expensive Sake brands come in elaborately designed packages.
These might include handcrafted traditional wooden boxes made by artisans, pure titanium bottles, or beautifully decorated luxury boxes. Some Sake shops even have initiatives to recycle empty bottles, transforming them into new, beautiful objects through skilled craftsmanship.
These carefully prepared, often costly containers and packaging further increase the price of top-tier sake, reflecting the exceptional quality of the product within.