Denshin Junmai Ginjo Namagenshu "Haru" 2024

Denshin Junmai Ginjo Namagenshu "Haru" 2024

Regular price$40.00
Shipping calculated at checkout.

  • In stock, ready to ship
  • Inventory on the way
Denshin Haru sake evokes a quintessential Spring moment: the air is finally warm, you're wearing a T-shirt for the first time in months. A gentle breeze tosses cherry blossoms through the air like confetti, and they gather in comedic piles on nearby cars. You are holding a bag of rainier cherries: first of the season, sweet and cheerful, perfumed and rich. These flavors are nostalgic, stirring up a sense of childlike delight.

Soft sweetness, gentle texture, this is no aggressive nama. Juicy strawberry, rainier cherry, wisteria, honeysuckle and violet, on a soft, round, ricey canvas. Fresh and simply delightful.

Sake is normally pasteurized twice, once before storage and once before bottling, but this sake is bottled and shipped without pasteurization. This means it matures and its flavors become heavier faster than a normal sake, so we recommend keeping it refrigerated.


  • Location: Fukui
  • Brewery: Ippongi Shuzo
  • Grade: Junmai Ginjo Muroka Nama Genshu
  • Rice: Yamadanishiki & Gohyakumangoku (local)
  • Polishing: 55%
  • Yeast: proprietary
  • Water: soft
  • SMV: 0
  • ABV: 16.5%


Denshin Yuki is available year-round, but this special edition is taken from the tanks only in spring. It is then bottled and shipped without filtration or pasteurization, meaning it retains its just-pressed freshness.

Its soft, sweet aroma is reminiscent of peaches, and juiciness on the tongue is followed by a finish marked by vibrant acidity.

Its freshness marks it as a seasonal product from the first sip, and unlike the versatile Yuki (available year round) it does require some care when pairing. Make sure to serve Haru with assertive foods, such as dishes with intense flavor, oiliness or strong seasonings. It pairs better with meat than fish: for example, it goes particularly well with beef tongue or grilled chicken. When pairing with sashimi, it goes better with blue-black skinned fish such as mackerel than with a normal sashimi selection. For vegetables, try Korean vegetable namul dressed with sesame oil. It also goes well with strong seasonings such as sansho leaf or yuzu kosho.