作
Sake Brand
作
清水清三郎商店於1869年創業於三重縣鈴鹿山麓,清澈的山泉水與伊勢平野的大米為釀酒提供了理想條件。「作」這一品牌名以「製作、創造」之漢字為名,體現了釀酒廠的信念:清酒的真正價值是與飲者共同成就的,而非由生產者單方面定義。以手工製麹和延長發酵期釀造,作在2016年伊勢志摩G7峰會上被端上世界領導人的餐桌,由此獲得國際認可。
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Products
22 sakes
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Avg Rating
4 / 5
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Reviews
11
Where to Buy
Where to Buy 作
46
Shops
212
Offers
¥1,045〜¥36,300
Price Range (Japan)
🇯🇵Japan164 · from ¥1,045
🇭🇰Hong Kong30 · from HK$178.00
🇺🇸United States10 · from $34.00
🇦🇹Austria6 · from €37.00
🇳🇱Netherlands2 · from €74.00
Lineup
All 作 Sakes

Zaku Miyabinotomo Nakadori Junmai Daiginjo
4.5 (4)50% polishedJunmai Daiginjo
¥2,915+
27 shops

Zaku Megumi no Tomo Junmai Ginjo
3.8 (3)60% polishedJunmai Ginjo
¥2,090+
15 shops

Zaku Ho no Tomo Junmai
3.3 (3)60% polishedJunmai
¥1,980+
16 shops

Zaku Z
4.5 (1)60% polishedJunmai Ginjo
作
Zaku Junmai Daiginjo Genshu "Selection N"
Junmai Daiginjo
$144.00+
1 shop
作
Zaku Yozan ittekisui Daiginjo
40% polishedDaiginjo
¥5,500+
15 shops
作
Zaku Satori Junmai Daiginjo Shizukudori
40% polishedJunmai Daiginjo
¥36,300+
4 shops
作
Zaku OkayamaAsahimai Junmai Daiginjo
50% polishedJunmai Daiginjo
¥2,692+
5 shops
作
Zaku Naguwashi Tojo Yamadanishiki
45% polishedJunmai Daiginjo
¥8,800+
4 shops
作
Zaku MONAD
55% polishedJunmai Ginjo
¥4,400+
2 shops
作
Zaku Miyabinotomo Junmai Ginjo
50% polishedJunmai Ginjo
¥1,237+
25 shops
作
Zaku Kuraun Toji Tokusen Hizoshu
40% polishedDaiginjo
作
Zaku Kanadenotomo Junmai Ginjo
50% polishedJunmai Ginjo
¥1,045+
24 shops
作
Zaku Kaizanittekisui Junmai Daiginjo
40% polishedJunmai Daiginjo
¥5,500+
9 shops

Zaku impression N
50% polishedJunmai Daiginjo
HK$298.00+
1 shop

Zaku impression M
60% polishedJunmai Ginjo
HK$238.00+
1 shop

Zaku impression H
60% polishedJunmai
¥2,365+
2 shops

Zaku impression G
60% polishedJunmai
¥3,500+
2 shops
作
Zaku Hakutsurunishiki
50% polishedJunmai Daiginjo
¥2,915+
4 shops

Zaku Gen no Tomo Junmai
60% polishedJunmai
¥1,980+
17 shops
作
Zaku FLINT
60% polishedJunmai Ginjo
¥2,530+
2 shops
作
Zaku Daichi Daiginjo Shizukudori
40% polishedDaiginjo
¥36,300+
3 shops
Reviews
Recent 作 Reviews
Masahiro★★★★☆
May 5, 2026A fruity quality with acidity. The richness comes through more prominently than freshness/crispness.
on Zaku Ho no Tomo Junmai →