SAMURAI SAKEThe Feudal Lord Daté Clan's

SAMURAI SAKE — Historical Origins

In the early 17th century, Lord Masamune Daté, founder of the Sendai Domain, pursued his vision of the perfect sake. Guided by Yagyū Munenori — a master swordsman and close advisor to the shogunate — he brought elite toji from Nara, then Japanʼs brewing capital, to establish a brewery within his castle walls. This became the Sendai Domainʼs official sake brewery.

There, more than thirty varieties were crafted, from refined clear sake to fruit and herbal liqueurs and even early distilled spirits. What defined them all was depth: full-bodied, umami-rich, and resilient enough to age gracefully. Such strength allowed harmony with herbs, florals, and spices, while sustaining banquets that stretched for hours. Katsuyama continues this legacy, fusing Edo-period recipes for rice, kōji, and water with modern brewing and culinary science to refine the timeless ideal of robust, flavor-driven sake.

SAMURAI SAKE — The Essence of Flavor

Unlike aroma-led sake styles that emerged after the 1970s, SAMURAI SAKE revives the flavor-centered tradition cherished for four centuries. On the palate, umami bursts instantly while aromas rise through the mouth. Structured yet elegant, it finishes with sharp clarity, unfolding into a long, resonant aftertaste that leaves a refined intoxication. This is the singular sensory world of Katsuyamaʼs SAMURAI SAKE.

Tasting Highlights

SAMURAI SAKE is crafted with two, four, and six times the umami of conventional sake. This enables a groundbreaking pairing philosophy— matching sake to the umami density of cuisine, beyond the logic of wine. Drawing on the Japanese principle of “kōnai chōri”— “cooking within the mouth”— flavors converge seamlessly, elevating dishes with profound depth and creating a pairing experience unlike any other. SAMURAI SAKE