SAKE blog
Published: 2023.09.01
Last modified: 2026.10.26
New release of Shin Nokaya Super Frozen from Wakatsuru Shuzo
Shin Nokaya Super Frozen Tokubetsu Junmai under the Shin Nokaya Super Frozen series was released on 8 June 2023 from the Wakatsuru Shuzo Co., Ltd. (Address: Saburomaru, Tonami-City, Toyama Prefecture, Representative : Takahiko Inagaki).
The Sake is instantly bottled, followed by a rapid freezing. Thus the freshly squeezed Sake which was previously only available at breweries and consumed by brewers can reach customers regardless of the season.
What is Shin Nokaya Super Frozen?
Liquid expands and breaks the bottles when frozen in a normal way. Rapid freezing method prevents the expansion of liquid as well as the separation of alcohol and water.
Freezing its contents prevents the quality deterioration, therefore the products can deliver the freshly squeezed flavours of Sake to all over the world.
Product details
Product name : Shin Kanoya Super Frozen Tokubetsu Junmai
Ingredients : Rice (originated in Japan), Rice Koji ( produced from Japan-grown rice)
Ingredient Rice : 100% Oyamanishiki grown in Toyama Prefecture
Alcohol : 17%
Size : 300ml
Recommended retailer’s price : ￥1,500 (excl. Tax) , /￥1,650 (incl. Tax)
https://prtimes.jp/main/html/rd/p/000000078.000031708.html
President & CEO, Kobayashi Junzo Shoten Co., Ltd.
Based in Osaka, I lead Kobayashi Junzo Shoten, a sake wholesaler founded in 1890. Through the cultural richness of Japanese sake, my mission is to connect people and bring smiles to dining tables around the world.
While technology continues to make the world feel smaller, the stories and traditions behind sake brewing can easily fade into the background. I see my role as a bridge—sharing the passion of brewers, opening doors for new audiences, and delivering sake in a way that feels more approachable and relatable.
I enjoy visiting sake breweries, learning about new rice varieties and brewing techniques, and spending time with toji (master brewers) and kurabito (brewery workers) to experience the spirit of sake-making firsthand. On this blog, I’ll share those encounters, my personal insights, and tips to help you enjoy sake even more.
Thank you for reading, and I look forward to connecting with you.
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