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Ideal for pairing with a wide range of dishes, the age-old Kimoto brewing process imparts this Junmai sake with a silky smooth texture and elegant balance of flavor.

Japanese Shochu

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

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.

100% fresh-squeezed Sudachi juice from Tokushima Prefecture. Refreshing acidity & aroma. Not too sweet, perfect with food.

Experience the luxurious taste of 100% Japanese blueberry berries, carefully handpicked and preserved to maintain their refreshing sweetness and rich fruit aroma. No artificial coloring agents added.

The aroma is orthodox, with an excellent balance of the rice's flavor, acidity, and sharpness. As the label suggests, it's not flashy, but it's a deep, mellow sake that can be paired with any dish. It can be enjoyed at any temperature, from cold to hot.
The jet-black label is inspired by Symboli Kris S, the famous horse bred by Symboli Ranch, which gave birth to the "Seven Crown Horse" title.

Try Saika Umeshu, a unique blend of sake and unripe plums that combines refreshing acidity with rich umami flavours. Enjoy it chilled or on the rocks for a truly elegant taste.

The new sake pressed in early spring is slowly aged over the summer, transforming into a "hiyaoroshi" sake with a rounded flavor. It is made using 100% Omachi rice, which is suitable for sake brewing, giving it a full-bodied flavor and a gentle aroma that spreads in the mouth. It is also delicious when enjoyed at a warm temperature to match the flavors of autumn, which are in season.

This is a Junmai Daiginjo unpasteurized sake made from Akita Prefecture's sake brewery-friendly rice "Sake Komachi" with a 50% polishing ratio. It is a delicious product that takes advantage of the light flavor that is characteristic of Sake Komachi. It is also softened by hanging pressing, resulting in a valuable product with a well-balanced aroma and flavor.

A premium Awamori, produced by blending old Zanpa that's been aged for a minimum of 5 years in vacuum sealed distillation vessels. This exquisite beverage has received world-wide recognition at various award shows over the years.

Japanese Shochu

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

Brewed entirely with imo and imo koji, this velvety shochu delivers a uniquely sweet aroma and silky smooth palate.

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.

"Suminoe" autumn limited edition sake! A refreshing aroma and a crisp, dry autumn sake.
The dry special junmai sake was transferred to the tank in early spring, pasteurized once, and then aged in a refrigerator at 5°C for the whole summer. It has a refreshing aroma and a mild, dry taste.
This beautiful, dry autumn junmai sake is perfect as a drink with meals.

This junmai ginjo is made with Dewa no Sato, a kind of rice developed in Yamagata prefecture that is known for its large white core. One of the most popular kinds of Yamagata Selection-certified sake.

Descripion: "Sudo Honke" Whiskey Sen 40% 

The smokiness is mild, and the flavour is crafted with a bright, sweet aroma that appeals to Japanese preferences.

It pairs well with a wide variety of dishes, which is one of its main attractions. We recommend enjoying it with soda or as a highball.

Please enjoy!

"Takazasu" is named after Mount Kushigatake (Takazasu Mountain), the southernmost mountain in the Southern Alps.
It is a dry, crisp, man-kind sake.
As it is a local sake, we wanted to stick to using local rice and water, so we used "Tamazakae", a rice suitable for sake brewing, contract-grown in Fujikawa-cho, where our brewery is located, and the finest underground water from Mount Kushigatake (Takazasu Mountain), the southernmost mountain in the Southern Alps, to create this Junmai sake that is the ultimate in "local production for local consumption". We recommend drinking it warm (40℃ to 45℃).