Best Selling Products

Dassai sake is created using a careful combination of tradition and cutting edge technology. Their brewery is a medley of ancient tools and innovative equipment. Dassai "45" is a premium junmai daiginjo sake, made from only rice milled down to 50%, water and koji mold. Clean, soft and very subtle, the balanced aromas and a mild sweetness envelop the senses making Dassai enjoyable on its own, or with a meal of refined cuisine.

Dassai sake is created using a careful combination of tradition and cutting edge technology. Their brewery is a medley of ancient tools and innovative equipment. Dassai "45" is a premium junmai daiginjo sake, made from only rice milled down to 50%, water and koji mold. Clean, soft and very subtle, the balanced aromas and a mild sweetness envelop the senses making Dassai enjoyable on its own, or with a meal of refined cuisine.

Japanese Umeshu

• Alcohol Level: 8%
• Made in Wakayama, Japan

Made from 100% ripe Nanko plums from Wakayama prefecture, this umeshu allows you to enjoy the rich aroma and refreshing taste of ripe plums, with a refreshing acidity and a light sweetness.

Japanese Liqueur

• Alcohol Level: 5-6%
• Made in Nara, Japan

国産の新鮮な生ゆず果汁を使用。さわやかな柚子の酸味と柔らかな甘みとのバランスが絶妙な純米酒ベースのゆず酒です。アルコール度数5％なので、お酒が苦手な方にも好評です。冷やしてストレートかオンザロックでお召し上がりください。

KUBOTA JUNMAI DAIGINJO is brewed in pursuit of "Magnificence of New Taste." A hint of pear and melon with an elegant aroma, an excellent harmony and acidic taste give a pleasant mouth-feel. Serve chilled well to enjoy clean and crisp aftertaste or serve at room temperature to enjoy its unique aroma.

Showing a luscious and juicy character with a nectar like sweetness on the palate, followed by a long bright finale.

Dassai "23 Ni-wari San-bu" Junmai Daiginjo is the sake that defines Dassai. It is made with rice that has been milled so that only 23% of the original size of the grains remains, this is the highest degree of milling of any sake in the world. Going to this extreme allows us to create a sake like no other, a sake that is the pinnacle of refined elegance, subtlety, and delicate flavours and aromas.

Japanese Liqueur

• Alcohol Level: 5-6%
• Made in Nara, Japan

国産の新鮮な生ゆず果汁を使用。さわやかな柚子の酸味と柔らかな甘みとのバランスが絶妙な純米酒ベースのゆず酒です。アルコール度数5％なので、お酒が苦手な方にも好評です。冷やしてストレートかオンザロックでお召し上がりください。

Wakamusha means young Japanese samurai. It envelops the mouth with rice-forward flavour. Fresh, clean and slightly dry finish.

It is a small boutique sake brewery led by Shoichiro Morishima(6th generation).
Adopting the latest equipment, traditional methods and honed sensitivity, Morishima brewery merges the old and new in crafting its sake.
A sake to enjoy during meals, it is made from Omachi sake rice with a polishing rate of 50%.
The flavor is well refined and has received numerous awards in Japan as well as internationally.

Slightly dry taste. Pure rice wine made from Echigo Mori's techniques and sourced underground water from Nikko Mountain. It is characterized by its mellow, fluffy taste and refreshing taste. It goes well with a wide variety of dishes, especially recommend meat and stir-fried food.

Dassai sake is created using a careful combination of tradition and cutting edge technology. Their brewery is a medley of ancient tools and innovative equipment. Dassai "45" is a premium junmai daiginjo sake, made from only rice milled down to 50%, water and koji mold. Clean, soft and very subtle, the balanced aromas and a mild sweetness envelop the senses making Dassai enjoyable on its own, or with a meal of refined cuisine.

Japanese Umeshu

• Alcohol Level: 8.6%
• Made in Wakayama, Japan

厳選された国産米と米麹、清冽な水だけで醸した純米酒です。米の旨味を感じるコクと程良い甘辛のバランスは、冷やでキリッとした喉ごし、ぬる燗でまろやかな後味をお楽しみ頂けます。食中酒としてもおすすめです。

Made from carefully selected domestic rice and fresh, clean water. This sake maintains a balance of sweet
and spicy flavours, with a crisp palate and a warming finish. Pairs well with food.

How to Enjoy:

This junmai sake can be enjoyed chilled, at room temperature, or slightly warmed (around body temperature).

Storage:

Before opening, store in a cool, dark place away from direct sunlight.

Consumption Period After Opening:

Once opened, keep refrigerated and consume as soon as possible for the best quality.

MIO entices you with its unique, sweet aroma and refreshing, fruity flavor with hint of grape. Crafted in the traditional brewing style, with rice, water and koji,
MIO appeals to a wide range of tastes a new sake for a new age.

Kome dake no sake means we don't use any additive. We named that it helps the customers understand what type of sake is and they can drink with relief. This sake taste is mild so you can enjoy it with every type of food. The concept is to make daily-use Japanese sake with reasonable price.

Shirataki-Shuzo is established in 1855 at Echigo Yuzawa in Niigata prefecture, which is ideal climate of making sake. Echigo Yuzawa is famous for heavy snowfall and hot springs.
This is a light and fruity sake with bright fresh aroma. You can enjoy the mild nice aftertaste. This is an ideal accompaniment for any kinds of meals, and an ideal introduction for beginners to the world of Japanese sake. Refreshing aroma of apple, grape and peach.

Japanese Liqueur

• Alcohol Level: 10%
• Made in Saitama, Japan

厳選された国産ゆずを100%使用し、蔵人が丁寧に漬け込みました。着色料、香料を使用しない自然な色合いで、果実の風味をそのままに、ゆずの爽やかな香りとほのかな甘さがお楽しみいただけます。

A balanced junmai ginjo perfect for pairing, with an elegant, refreshing taste and gentle aroma.Enjoy its smooth and dry taste. Chilled, you'll taste hints of tartness and a crisp finish. At room temperature, the tartness comes further to the fore along with rich echoes of rice. Ideal to serve with lighter fare as well as heavier, creamy dishes.

Showing a luscious and juicy character with a nectar like sweetness on the palate, followed by a long bright finale.

Containing fine rice sediments that give it a pleasant milky aspect, its lactic nose (yogurt) associates white (grape, pear) and exotic fruits with a touch of fennel (anise / herbal). The bubble forms a delicate yet slightly fiery foam, which quickly gives way to a powerful lactic attack, dominated by chestnut notes from the koji. On the palate, this sake develops notes of white peach, William pear and sour candy. The rice residues give it a creamy texture reminiscent of almond milk and a slightly sweetened finish. This rich, sparkling and generous sake can make for a creative aperitif or accompany desserts with subtle sweetness.

Shinmaishu means the sake brewed from the first rice crop of the year. Delicate rice-forward flavour, slightly dry on the palate. Best served chilled.

This Junmai-Daiginjo super premium naturally fermented pure sake is the product of over a century's bond between this region's farmers and brewers. Large-grain Yamada-Nishiki, grown in Yokawa Hyogo's “special A” Grand Cru terroir, is polished down to 39% of it's original size, and brewed without additives or accelerants. Brilliant in taste with an expansive fruity palette of elegant sweetness with lively acidity, it finishes refreshingly crisp.

Dassai "23 Ni-wari San-bu" Junmai Daiginjo is the sake that defines Dassai. It is made with rice that has been milled so that only 23% of the original size of the grains remains, this is the highest degree of milling of any sake in the world. Going to this extreme allows us to create a sake like no other, a sake that is the pinnacle of refined elegance, subtlety, and delicate flavours and aromas.