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November 14, 2025
Why Do We Need Art Bottles for Sake? Romero Britto Adorns SAKE HUNDRED's First 5-Year Aged "Hyakko"
SAKE HUNDRED
Beyond the final sip: a new value for sake.
On November 5, 2025, SAKE HUNDRED released a special bottle priced at ¥1.1 million (tax included), a collaboration with global pop artist Romero Britto, limited to 100 units worldwide. Inspired by Katsushika Hokusai's masterpiece "The Great Wave off Kanagawa" from his series "Thirty-six Views of Mount Fuji," the vibrant artwork elevates the bottle into a piece of art. But why is an art bottle necessary for sake now? The answer lies in the creation of an entirely new value: "making moments of emotion last forever."
Text by Takashi Tsuchida
Making Emotion Last: The Answer of the Art Bottle
"Sake delivers the emotion of the moment you drink and savor it. But that emotion vanishes in an instant. Art, on the other hand, continues to stir the senses through sight and form. By merging these two, the emotion of the moment of tasting is eternally etched as a visual memory."
Ryushi Ikoma, SAKE HUNDRED Brand Owner and CEO of Clear, stated this at a media event held in Tokyo on November 4th. It becomes an irreplaceable presence, commemorating life's special moments. This is what SAKE HUNDRED considers the "value of an art bottle."
"SAKE HUNDRED's pure white label, while a complete design in itself, also felt like a canvas. We wondered if we could collaborate with someone who could bring creativity to that white, diamond-shaped label in a meaningful way."
And it was the global pop artist Romero Britto who brought color to this white canvas.
The catalyst for this collaboration was a fateful encounter. At a party during Romero Britto's visit to Japan last year, an attendee brought "Hyakko" as a gift. The moment Britto took a sip, he was so impressed, exclaiming, "This is completely different from any sake I've had before!" He reportedly continued to talk about it as "that delicious sake" even after returning to the U.S.
CEO Ikoma explains why he deeply resonated with Britto's work:
"Romero Britto's art shines on people like the sun, giving them the strength to move forward. I deeply resonated with that brilliance. Katsushika Hokusai, who constantly pursued new styles, and Britto, who continues to illuminate people's hearts with positive energy. By having art and sake, different forms of expression, intersect, we wanted to resonate this 'cultural resonance' throughout the world."
Romero Britto himself shared his profound thoughts:
A Miracle of Five Years' Aging, Unprecedented in Taste
This time, the artwork of Romero Britto adorns another special creation: the first aged sake from "Hyakko."
"I want to experience something that no one has tasted before, something no one has experienced before. And if even one more person can savor it. I believe this product offers a richness and fulfillment that has never existed before."
The "Hyakko ROMERO BRITTO - Hokusai Edition -," as CEO Ikoma describes it, is a specially selected vintage from 2020, from the popular "Hyakko" line which has been selling out for several years.
"This year, the acidity had a particular prominence. Sake with acidity maintains a very clear profile even when aged and is a key factor in its ability to withstand long-term aging."
CEO Ikoma, sensing the aging potential from that time, selected a small quantity. Over five years, he meticulously designed the aging process across two temperature zones: sub-zero (hyoon) and 5°C. After numerous tastings, he finally determined, "Now is the time."
"The tasting moments are the most daunting. If it's not delicious, we can't sell it. We've had products that we had to shelve. But when I tasted this vintage of 'Hyakko,' it was exceptionally delicious. It's a product where the transparency of 'Hyakko' and the complexity gained through aging matched beautifully, and I was convinced we could confidently deliver it."
The rice, polished to an extreme 18% of its original size, is what achieves its piercing transparency.
"We polish the rice for about 200 hours. Because regular rice polishers can crack the grains due to friction, we use a large amount of industrial diamond powder to shave the rice. It's an extremely luxurious process, using diamonds to polish the rice."
The ingredient is organically grown Dewa Sansan rice. This variety, which easily brings out the rice's natural umami and sweetness, was carefully cultivated by hand, removing weeds one by one. However, due to factors such as the aging of farmers, obtaining this rice has become difficult.
"Currently, the only "Hyakko" made with organically grown Dewa Sansan rice available on the market is these 100 bottles (※). It is a rare "Hyakko" that can no longer be obtained."
※ From 2024, the sake rice for "Hyakko" has been changed to Yukimegami.
This special vintage reveals different facets depending on the temperature.
"Fundamentally, there's no issue with serving it chilled at around 5°C. In fact, at around 5°C, the balance of "Hyakko's" transparency, sweetness, umami, and acidity is more uniform. At 5°C, the transparency of the acidity is strongly perceived."
Furthermore, the complexity gained through aging truly shines when the temperature rises.
"What's interesting is the expansion of complex flavors in the temperature range of around ten degrees Celsius, close to room temperature. Fruity sakes can sometimes become heavy or sluggish as they warm up, but that didn't happen here. Because of the three-dimensional quality achieved through aging, the flavor remains remarkably clear even as the temperature increases."
It is, of course, delicious to drink now. However, the potential of this bottle extends beyond that. Stored in the right environment, it can reach even greater heights. Like wine or whiskey, sake's value deepens with age—the option to hold onto it as a form of future investment also exists with this bottle. To drink it now, or to let it age? The decision itself is a luxurious pleasure this special bottle offers.
Resonance Across Time, and Towards the Future
This experience doesn't end with just acquiring the bottle. All purchasers will receive a complimentary invitation for two to a "SAKE HUNDRED Special Pairing Dinner" scheduled to be held in Tokyo between late July and early August 2026. This evening will offer a limited pairing of SAKE HUNDRED's entire lineup—including the vintage items "Gengai" and "Reihi"—timed with Romero Britto's visit to Japan.
"This is a special pairing dinner where guests can enjoy all SAKE HUNDRED brands, including our older vintage sakes. We aim to build a community with our purchasers. We want to create opportunities to meet again with those who, through sake and artwork, spread its value."
A special time where art and sake, two cultures, intersect. Here lies an experience that fuses three elements: object, experience, and people.
SAKE HUNDRED consistently strives to convey the depth and beauty of Japanese culture to the world through sake. By sponsoring major art fairs such as the Cannes Film Festival, the Italian Pavilion at Expo Osaka, Art Fair Asia Fukuoka, and Tokyo Gendai, and through collaborations with contemporary Japanese painter Hiroko Otake, they have connected the cultural value of art with sake.
CEO Ikoma shares his thoughts on this project:
"The moment you taste 'Hyakko,' the emotion and lingering finish spread like colors. It's as if a light named hope gently shines into your heart, enriching and warming your life with unforgettable moments. Illuminating life positively—this is the brand message of SAKE HUNDRED."
Hyakko ROMERO BRITTO - Hokusai Edition -
Rice: 100% Dewa Sansan (organic cultivation) from Yamagata Prefecture
Rice Polishing Ratio: 18% (polished for 200 hours using industrial diamonds)
Alcohol Content: 15.7%
Brewing Year: 2020
Aging Period: 5 years (aged in two stages: sub-zero and 5°C)
Brewery: Tatenokawa Shuzo (Yamagata Prefecture)
Volume: 720ml
Price: ¥1,100,000 (tax included)
Quantity: Limited to 100 bottles worldwide
Sales: SAKE HUNDRED brand website, various department stores, etc.
Product Page: https://jp.sake100.com/pages/romerobrittoedition-purchase
Purchaser Benefit: Complimentary invitation for two to a special pairing dinner (scheduled for late July to early August 2026, with Romero Britto expected to attend), featuring the full SAKE HUNDRED lineup.
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