Moriko Cho Tokusen

About Moriko Cho Tokusen

Also known as “Supreme Shogun,” Moriko Cho Tokusen has a floral aroma of white bouquet and acacia followed by ripe apricot and a touch of tropical fruit such as kiwi. Made by 100% Yamada Nishiki Rice with rice polish ratio of 35%, this high quality sake has also won a number of awards in Japan and USA.


Refreshing citrus flavor leads to a round and velvety finish with a nuance of coconut.

Food Pairings

Moriko Cho Tokusen goes well with lightly flavored food such as

  • Sashimi (raw fish)
  • Dashi-maki Tamago (seasoned Japanese omelette)
  • Grilled Meat and Seafood
  • Dried Squid
  • Papaya Salad

Grade: Daiginjo
Koji Rice: Yamadanishiki 35%
Kake Rice: Yamadanishiki 35%
Yeast: Kyokai 1801, 901
SMV: +1
Amino Acid: 0.8
Acidity: 1.3
Alcohol: 16.5%

720 ml

Before making sake, the outer surface of rice grains are shaved off to remove proteins, fats, and minerals to create different flavors. This rice polishing process consists of three groups: Junmai, Ginjo and Daiginjo.

Daiginjo requires a rice polishing ratio of 50% or less, giving Moriko Cho Tokusen the highest quality of milling rates. This kind of sake is produced in smaller quantities because it relies on more traditional, hands-on methods. Showcasing the highest level of craftsmanship, brewers hone in their skills and knowledge to achieve the perfect balance of flavors.

Sake Meter Value (SMV)

The higher the SMV, the more savory the sake is.
The lower the SMV, the sweeter the sake is.


The higher the acidity, the dryer and richer the sake.
The lower the acidity, the sweeter and lighter the sake.

Moriko Cho Tokusen’s SMV is +1 and has an acidity of 1.3, making it a light and dry sake.

Yamagata Honten

“If you drink sake wholeheartedly, you can conquer the world.”

Yamagata Honten, a small brewery in the Yamaguchi prefecture near the Island of Seto, has been handcrafting their fine sake for over 130 years since 1875. By using locally grown “yamadanishiki” rice, its starchy center and low amounts of fat and proteins create a well sake production. This brewery is also known for donating their profits to the preservation of the Hooded, Crane, and endangered species and the official bird of Yamaguchi.

Established: 1875
Location: Yamaguchi Prefecture
Representative: Toshiro Yamagata

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