Removing the alcohol from pure rice sake? Yamagata/Yonezawa's "Toko" brewery produces non-alcoholic sake "Hayashi"

Kojima Sohonten, the brewer of the sake "Toko" in Yonezawa City, Yamagata Prefecture,a non-alcoholic sake called "Hayashi"on October 15, 2026.

Its distinguishing feature isthe brewing method, which involves making pure rice sake using rice and rice koji, and then removing the alcohol. It's a non-alcoholic beverage that pairs well with meals, allowing you to enjoy the ginjo aroma of sake and the sweetness and umami derived from the koji.

For the time being, sales will be primarily focused on commercial use to restaurants, and general sales through retail stores or mail order are not currently being conducted. This is not a product intended for home consumption, but it is a new offering from a Yonezawa brewery for people who choose non-alcoholic beverages when dining out.

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What is "hayashi," the process of removing alcohol from junmai sake after it has been brewed?

While non-alcoholic beverages that offer a sake-like flavor have been sold before, what sets "Hayashi" apart is that it doesn't simply blend a sake-like flavor; instead, it'sactually made by brewing pure rice sake and then removing the alcohol.

Kojima Sohonten has developed a unique de-alcoholization process to remove alcohol from pure rice sake made from rice and rice koji, and has commercialized the product after a total of four years of research and development

This beverage is made with a focus on preserving the authentic ginjo aroma, sweetness derived from koji, and umami of traditional Japanese sake, starting from the production of the sake used as the raw material

Pleasenote that the product is classified as a "carbonated beverage (soft drink)," not sake. The alcohol content is listed as "0% (less than 0.1%)."

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Enjoy the aroma of ginjo sake and the delicious flavor of rice in a non-alcoholic beverage

So, what does it actually taste like?

According to the brewery, the sake boasts a ginjo aroma reminiscent of ripe melons and juicy pears, combined with a gentle sweetness and umami derived from the koji, fine bubbles, and a refreshing acidity

In addition to its aroma reminiscent of sake, this drink is characterized by its flavor derived from rice and koji, which can be enjoyed with meals. The brewery suggests pairing it with delicate Japanese cuisine using dashi, seafood, and vegetables

The unveiling event also included pairings with Yonezawa beef and other items

At the pre-release unveiling event, the product was paired with three dishes: scallops and Japanese dashi jelly, salmon marinated in koji and salmon roe, and Yonezawa beef marinated in miso and sake lees

Various scenarios are envisioned in restaurants, such as non-drinkers enjoying a set course meal or switching from alcohol to a beverage mid-meal

Furthermore, "Hayashi" won a bronze medal at the IWSC (International Wine & Spirits Competition) 2026, an international wine and spirits competition held in the UK . The judges' comments mentioned the aroma reminiscent of pear and melon, which was also mentioned in the brewery's explanation.

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A new dining option from the brewery of "Toko" sake

Kojima Sohonten, the company behind "Hayashi," is a sake brewery in Yonezawa founded in 1597. Its flagship brands include "Toko" and "Retsu," and it currently brews only junmai sake.

Kenichiro Kojima, the 24th generation brewery owner and president, says that through his travels to various countries for sake exports, he realized that the options for non-alcoholic beverages were expanding. His desire to offer similar options in the sake market led to the development of "Hayashi."

The name originates from "festival music."

The name "Hayashi" originates from festivals, which symbolize "hare" (a special occasion) in Japanese culture, and the festival music played at them

We want people to enjoy a sense of the extraordinary and exhilaration even without alcohol, when dining out or gathering with others. The name reflects this idea, and the calligraphy for the title was created by Tomo Nemoto, a calligrapher also known for his work on the title of the NHK historical drama "Hikaru Kimi e" (To You, My Shining Star)

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"HAYASHI" Product Overview and Handling

"Hayashi"sold to restaurants through authorized dealers. There will be no retail sales or mail order sales to the general public, and Kojima Sohonten will introduce authorized dealers to restaurants and lodging facilities that are considering carrying the product.

• Source:Press release from Kojima Sohonten Co., Ltd. (PR TIMES)

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