Mr. Ryuji Iwasaki

Mr. Ryuji Iwasaki

¥15,400(税¥1,400) ~ ¥77,000(税¥7,000)
5-peace Set/Small bite:
5-peace Set ¥77,000(Tax ¥7,000)
Small bite ¥15,400(Tax ¥1,400)

Five types of sake cups by Mr. Ryuji Iwasaki who has an atelier in Tondabayashi, Osaka. The smooth form created from the potter's wheel and the beautiful gradation in which the shade changes softly gives off its own charm. Its delicate texture that fits in your hand and gorgeous appearance grace your special time.
Born in Osaka in 1980
Associate Member of Japan Kogei Association
Member of Arts & Crafts Association of Osaka

- Selected for Japan Traditional Crafts Exhibition
- The 5th Kikuchi Biennale Encouragement Award
- The 47th Newcomer Encouragement Prize in the Japan Traditional Crafts Kinki Exhibition
- Osaka Craft Exhibition 52nd Osaka City Board of Education Award
- Osaka Craft Exhibition 54th Osaka Mayor Award
- Osaka Craft Exhibition 59th Osaka Mayor Award
- All Kansai Art Exhibition
- Selected for The present-day ceramics grand
- Selected for Kobe Biennale


The rim closes towards the front, making it easy to feel the acidity and bring the flavor out. Wrapping the fragrance and spreading rich aromas in the mouth, such like that you like to enjoy the aromas such as Junmai Daiginjo. (Eiga Junmai Daiginjo)


The tall and slender shape makes the sake smoothly flow into the throat to enhance the flavor. Recommended for sake that you like to enjoy with dishes as it softens the impression of aromas down. (Eiga Special Junmai)


The rim has a shape facing inward to bring the flavor out. Recommended for such as Junmai Daiginjo as it softens the flavor and easy to feel the acidity and umami. (Hasegawa Junmai Daiginjo 30%)


Because of the reasonably wide rim, it brings the elegant flavor of sake. Recommended when to enjoy fully umami, sweetness. (Hasegawa Junmai Daiginjo 50%)


A shape that softens the bite of sake in your mouth and allows the aromas to spread gently. By this versatile shape, you can enjoy various types of sake. (Hasegawa Special Junmai)












Gravity drip method – for the ultimate purity of taste

Traditional sake made by the fukuro shibori gravity drip method, where moromi is suspended in cloth bags and left to filter slowly by the forces of gravity alone. This technique eliminates extraneous flavor components, leaving only the pure taste of unadulterated sake, as it has been enjoyed for generations. Naturally, such a time-consuming and labor-intensive process is not suited to mass production. Yet it illustrates the uncompromising approach to quality at the heart of the Eiga Hasegawa brand.

Traditional futa-koji technique

The futa-koji technique is the key to the quality koji employed by Eiga Hasegawa. The rice is divided into small mounts placed on a series of lids that are rearranged at regular intervals to regulate the temperature of the koji. The futa-koji process is highly time-consuming and labor-intensive, but has a unique ability to eliminate the unwanted flavors and scents to deliver unparalleled purity.

The finest Yamada Nishiki
sourced from Special A Zones

Yamada Nishiki is considered the ultimate rice variety for making sake. However, like the sake-making process itself, growing Yamada Nishiki rice is a painstaking exercise that requires dedication and patience. Eiga Hasegawa is made from the finest Yamada Nishiki rice, grown by a dedicated team of contract farmers in Ozawa, a designated Special A Zone in the city of Kato in Hyogo prefecture.

A sake brewery is defined by the water it uses

The water used to make sake has a major bearing on the quality of the final product. Eiga Hasegawa is made using infiltration riverbed water from the Hayashida river, part of the Ibo river system that finds its source in Shikagatsubo–a region famed for its natural beauty. In this sense, Eiga Hasegawa sake is truly a gift of nature.

Techniques painstakingly refined over 350 years

The sake-making tradition started by our founder Eiga Hasegawa has been painstakingly honed and refined over a period of 350 years. Today, the pioneering technique established by Eiga Hasegawa lives on, preserved and improved over the course of history for us to enjoy today.


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