Sake Spotlight – Urakasumi Horse Label (Lunar Year 2026)
OK, sake people! There are a whole lot of favorites with this special sake built for the Lunar New Year on February 17th, 2026. Firstly, it’s one of my favorite brands that we all love in Miyagi Prefecture called Urakasumi. Secondly, it was conceived by one of my favorite human beings in the world Mr. Koichi Saura and his amazing team at Saura Co. Third, it is specifically for the Year of the Horse, which so happens to be my lunar sign. Fourth, it’s the same lunar sign as the love of my life, my wife Zumei. Lastly, it’s the same lunar sign as the Commander of True Sake, Mei Ho. There is a whole lot of horsing around going on here and we are all better for it because of Urakasumi.
When the importer Mariko Yamazaki of Japan Prestige Sake asked if we wanted this brew, I almost fell out of my chair! Absolutely! And a huge THANK YOU Mariko-san. The net is a very nice bottle of Junmai Daiginjo sake for your own personal sake calendar, remembrance, and celebration. But, you don’t need to be a Lunar Horse to enjoy this delicious sake that has been aged a year. Herewith are the specs from the brewery about this unique sake that is perfect for gifting:
Urakasumi Eto Label-Horse 2026
From Miyagi Prefecture. Junmai Daiginjo. SMV: +2 Acidity: 1.5 Amino Acid: 1.2
Rice: Yamadanishiki from Hyogo Prefecture milled to 45%
Yeast: Urakasumi House Yeast (Miyagi Kobo)
Aging: Over One Year
“A striking, gorgeous aroma reminiscent of the nectar-like sweetness of tropical fruits like pineapple, melon, and banana. Floral notes with spicy undertones.
A slightly full-bodied, well-balanced flavor that harmonizes the umami and acidity of Yamadanishiki.”
“The floral aromas of lily, apricot, and orange spread in a multi-layered way, while spicy nuances reminiscent of aniseed add depth to the body. The smooth texture achieved through maturing envelops the whole, giving the flavor a rounded finish. By blending mash made with two different types of yeast, the fruity and gorgeous aroma is brought out, while the flavor is rich and balanced, with a harmonious balance of umami and acidity. The finish is pleasantly lingering with a medium aftertaste.”
“The balanced umami of this Junmai Daiginjo pairs beautifully with dishes that have a rich, moderate umami flavor or that showcase the flavors of fresh ingredients. Sea bream sashimi and vegetable spring rolls, bamboo shoots, sushi, white fish mousse, turnip stewed in white wine, scallop and bacon salad, grilled sweetfish, broccoli and cheese pasta, mountain vegetable tempura, seafood gratin, etc,”
So this is “need to know” information and in a word, I guess it’s OK for you to know that I took a PC on the Urakasumi Horse Label sake. What’s a PC? That stands for “personal case.” Ha! Yes, it’s very yummy and I decided to write my own notes for you to chew on. Get it? Chew on! Wait. Why so long in the face?
Urakasumi Eto “Lunar Horse 2026”
From Miyagi Prefecture. Junmai Daiginjo. SMV: +2 Acidity: 1.5
The nose on this very special “once every 12 years” brew is a clever collection of strawberry, peach, apricot, pineapple, and white lilac aromas. Made with Yamadanishiki from Hyogo milled to 45% and using House Yeast, this sake drinks round, slippery, rich-lite, fresh, soft, silky, juicy, and with a gentle tingle that brings forth a superb union of fruit tones and umami goodness. Look for raspberry, black currant, red grape, peach, young pear, persimmon, honey tea, oatmeal, asian pear, and dried apple flavors that glide through the palate with both a complexity and drinkability that says, “Giddy Up!” A very flavorful Daiginjo that has a very gentle tingle that drinks dry and crisp with a tantalizing umami flow that extols the best aspects of Urakasumi and Miyagi sake. WORD: Balanced WINE: