Best Selling Products

森嶋　　ひたち錦　辛口純米吟醸　生原酒　(15％) 1.8 lt

Hitachi Nishiki is a rice suitable for sake brewing in Ibaraki Prefecture, developed in the local prefecture.
The only Morishima brand sake labeled as “dry”.
Even if you say dry in one word, it is still Morishima. A well-balanced taste that combines transparency and freshness. The image is polite and neat, not gaudy.
Please enjoy the beautiful dry Morishima.

On days when you want to eat a lot, have a dry cup that is as good as cooking with oil. The light and smart aftertaste goes well with meat dishes such as roast beef, Happosai, and fried tofu.

Refrigeration required

Australian Sake Awards 2022 - Award Winner

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

Zanpa Black is a delicious Awamori has been loved over generations, earning it's nickname 'Zankuro'. Popular for it's crisp and refreshing taste, Zankuro has won various awards of excellence over the years.

Japanese Shochu

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

A lightly cloudy sparkling sake inspired by the mist floating over Mt. Kaikoma. The fine bubbles unique to "secondary fermentation in the bottle" pop elegantly, and you can enjoy a refined velvety texture. A well-balanced refreshing flavor reminiscent of cheesecake, butter, and pineapple spreads in your mouth.

Made using 100% high-quality 'Wakasui' sake rice from Aichi prefecture, this pure rice sake has delicate aromatics and a crisp, dry flavour.

This item accounts for 70% of total shipments. We always use Yamadanishiki for the Jyuku Koji part and Moto starter. Koji cleaning level is 50% comparable to Daiginjo. Added steamed rice Kakemai is Gohyakumangoku cleaned to 60%. We think this combination is best for both cleanliness and deliciousness. This is a popular product used in a very wide range of applications.

Japanese Shochu

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

This blend of barley and molasses shochu uses unique processes that draw out the natural sweetness of its ingredients. Mellow and extra smooth.

Powerful yet elegant style Junmai Ginjo, polished to 55%. The dry flavour with firm acidity, delightful taste, clarity of structure and dry finish.　Silver prize in IWC 2015. Kura Master Platinum 2017, Gold 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.

Enjoy daily Koshi no Homare Dry Junmai Sake from Hara Sake Brewery. Versatile and crisp, with a perfect balance of special sake-brewing rice and underground water. Made in Niigata Prefecture with a 65% rice polishing ratio and 15% alcohol content. Perfect for any occasion or gift.

A fresh, full-bodied Junmai Ginjo sake with a moderate aroma.
Perfect for drinking with meals, this long-selling product has been Urakasumi's signature product since its release in 1973.

Product Description: Made with locally grown Tamae rice, polished to 60 %.
It has a light yet crisp, dry taste with the delicious flavour of rice. It
enhances the flavour of your meal and goes well with sweet and spicy hotpot dishes in the cold season. We
recommend serving it at room temperature or warm.

Established in 1869, the brewery is uniquely located extremely close to the Pacific Ocean. It is a small boutique sake brewery led by Shoichiro Morishima(6th generation).
Adopting the latest equipment, traditional methods and honed sensitivity,
This sake is characterized by the flavour of Yamadanishiki Sake Rice, acidity and a well-balanced sweetness with a crisp aftertaste which complements meals, especially combine well with seafoods.