The Story of Maboroshi Junmai Daiginjo

Overwhelmed by Orders

In 1975, word had gotten around that someone was brewing a really interesting new sake. A television program called “11PM” contacted the brewery, and Yoshitaka Nakao, the fifth generation master who had put the sake on the market, appeared on the program. During the live broadcast famous individuals on the main panel, including author Giichi Fujimoto, tasted the sake could not stop exclaiming how delicious it was.

At the conclusion of the program, the announcer said to Yoshitaka, “I think tomorrow is going to be a busy day for you!” The next morning, an excited employee contacted Yoshitaka at his hotel. As predicted, the phones would not stop ringing with orders.
From that time onwards, Maboroshi has continued its favorable reputation and is always in short supply.

2014 saw Maboroshi in its 40th year on the market. Once again, the full allotment of the premier sake, Maboroshi Kurobako, was reserved in advance - proof of the continued support of wonderful customers.

Maboroshi Akabako Accolades

2014 40th year on the market
2005/2006 Selected for service in first class on JAL European routes
Served at 3-star Michelin restaurant Sukiyabashi Jiro for more than 30 years.
2001 Selected for service in first class on ANA European routes

Maboroshi Kurobako Accolades

Maboroshi Kurobako has reached 13 years on the market, however the current one comes closest to the original Maboroshi Akabako first produced 40 years ago.
2007 Maboroshi Kurobako wins Gold Medal in the first ever Sake division of the International Wine Challenge (see photo)
2009 Selected for service in first class on ANA European routes
Served at the dinner for Prime Ministers Putin and Koizumi at Inakaya, Roppongi
2010 Top 3 in Daiginjo category at U.S. National Sake Appraisal’s The Joy of Sake 2010.
Served at Sakagura, restaurant and sake bar in New York

The Story of Maboroshi Junmai Daiginjo

  • Story01:Discovery of the Apple Yeast Starter Mash
  • Story02:High-Temperature Starter Mash Saccharification Method
  • Story03:Selection as the Imperial Household’s New Year Sake
  • Story04:Apple Yeast Daiginjo Not for Public Sale
  • Story05:Overwhelmed by Orders