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This is a dry sake made with Miyamanishiki rice with a sake meter value of +10. It takes advantage of the clean and elegant taste of Miyamanishiki while also having a dry, crisp finish that resets the mouth, making it popular as a drink to accompany meals.

A light, dry taste with clear finish.
This is a honjozo sake that is characterized by its clean taste and smooth mouthfeel.
This sake goes well both chilled and warm.

A super-dry junmai daiginjo that feels familiar and rare all at once. Enjoy a strong flavor that spreads across your tongue even as it leaves a sharp aftertaste, one of the hallmarks of Shuho’s dry sake.

This Junmai Daiginjo sake is made from Yamadanishiki rice polished to 40%, and has an elegant, sweet taste.
It has a gorgeous, refined aroma reminiscent of fruit, and a smooth, sweet flavor.
Best enjoyed in chilled.

This perfect balance of sweet and sour taste plum liquor is made from 100% natural plum from the Gifu prefecture with our sake.

It is best served chilled, with ice, or with sparkling water.

The sake uses Gohyakumangoku sake rice which is milled 50%.  The sake has a spicy and fruity aroma. The first sip of the Kubota Hekiju reveals flavors of nutmeg, pear, grape and sugarcane. The drink is sweet and well balanced. It is clear and distinct in its flavors and exactly what you want from a traditional sake. The Kubota Hekiju has an alcohol content of 15%. The sake pairs well with light flavored seafood foods.

Japanese Shochu

• Shochu Type: Potato 
• Alcohol Level: 25%
• Made in Miyazaki, Japan

Made with 100% 'Hanafubuki'--Aomori prefectures special sake rice and pure underground water from the Oirase River Basin. The low temperature fermentation enhances the sharp acidity and rich umami flavours with fresh Ginjo aromatics.

Japanese Shochu

• Shochu Type: Barley 
• Alcohol Level: 25%
• Made in Fukuoka, Japan

Introducing the "Fukumitsuya" Kuroobi Yuyu Tokubetsu Junmai (15%) 720ml – a sake made using ginjo and junmai brewing methods, carefully aged in the brewery for a dry finish, crisp and rich flavor, and a relaxed, leisurely taste that's perfect for any occasion. This classic Kuroobi sake has been refined by taste professionals since 1976 and goes perfectly with fish dishes like sashimi and sushi. Made with domestically-sourced rice and rice koji, including Yamada Nishiki and Kinmon Nishiki, this sake has a 68% polishing ratio and a unique flavor that can be enjoyed both chilled and warmed. Don't miss out on this special junmai blend, with a 15% alcohol content and a + 6 Nihonshu meter value, boasting a playful and quirky personality that's sure to bring a smile to your face!

This Junmai Daiginjo sake has a refreshing Muscat-like aroma and a subtle sweetness. The sake rice used is Sakanishiki, which is locally produced in Shimane Prefecture.
Sakanishiki: A sake rice named after Saka Shrine, a shrine located in Izumo, the land of mythology, that enshrines Kusunokami, the god of sake brewing. It is said to be the birthplace of sake, and the word "Saka" is also said to be the origin of the word "sake."

Ginjo aroma and lustrous body.

This Junmai Daiginjo has top grade of "Konna Yoruni" Label series.

40% polished 'Hitogokochi' Rice, designed and brewed with the pursuit of a beautiful balance, faint, refreshing acidity in the background, a bitter finish, and vivid sweetness.

Even the drinker who gazes at the full moon seems to be drawn into the world inside the label.

55% migaki. Soft and elegant taste with mild aromatics.

※ Please keep it refrigerated.

A Junmai sake brewed with 'Gohyakumangoku' rice. This special style of sake rice creates a deliciously rich body with fresh umami flavours.

This sake is made from ultra-low-polishing purple black rice, polished to just 99%.
It is a light-tasting sake with an alcohol content of 12%.
The subtle umami flavor and refreshing acidity will make you feel like spring is here.
This sake is characterized by its pale pink color, which is unique to brewing with purple black rice.

A light, dry taste with clear finish.
This is a honjozo sake that is characterized by its clean taste and smooth mouthfeel.
This sake goes well both chilled and warm.

The high acidity of the traditional Yamahai brewing method creates a rich flavor.
The spring water within the brewery is used as the brewing water, and the main ingredients are Akita Sake Komachi and Yamada Nishiki rice, which are contracted with the brewers and farmers, and all of the yeast is cultured in-house. In an organic environment that values the balance of microorganisms, we practice a particular approach to sake brewing, relying on the power of nature.

Full-bodied and powerful taste, easy to pair with fries and garlic taste foods. Silver Medal in International Wine Challenge 2018, 2020. Kura Master platinum in 2017, 2018.
Since Nabedana was established in 1689, we have made brewing the finest sake a family tradition for more than 330 years and over 19 generations. Our task is to brew sake that reaches and inspires minds of all the people.

Alt.3 is a blend of unpasteurized sakes brewed from Yamada Nishiki rice, from Hyogo “special A” Grand Cru terroir, a third offering from a brewery representing the finest in sake for some 350 years. Bright and present, it blossoms with sweetness, bitterness, freshness, and roundness forming a harmonious body.
Its rich complex taste might be a perfect match to the savory flavors of white fish butter meuniere, or other light yet flavorful fresh ingredients.