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An authentic dry-style Japanese sake. Produced using a time-honoured brewing method known as 'Kimoto', which utilises natural lactic acids to create a crisp, dry sake without harsh characteristics. This sake can be enjoyed at any temperature.

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.

An authentic dry-style Japanese sake. Produced using a time-honoured brewing method known as 'Kimoto', which utilises natural lactic acids to create a crisp, dry sake without harsh characteristics. This sake can be enjoyed at any temperature.

Japanese Beer

• Alcohol Level: 5%
• Made in Japan

*Please note there is no plastic handle for this product

Japanese Liqueur

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

Umepon is a liqueur made from blending plum and Dekopon orange juice extract. Indeed, a unique mixture but the exquisite balance of tangy and sweet created a delightfully refreshing concoction. Perfect for those who are not alcohol lovers, as this liqueur tastes just like juice. Only 100% Japanese plum and Dekopon juice. No artificial preservatives, flavours, or colours. All-natural ingredients. Serving Suggestion: Chilled straight, or the rocks, with soda or as a cocktail base.

With the motto of "Delicious!", "Fun!" and "Interesting!", this small sake brewery brews a wide variety of sake using Kochi Prefecture's sake rice, yeast and water.They actively use yeast developed at the Kochi Prefectural Industrial Technology Center, and their sake has a fruity and gorgeous aroma reminiscent of melon, banana, apple and apple. The strong aroma and exquisite balance of acidity and sweetness give it a taste almost like white wine.

This Taru Sake is an authentic, dry sake distinguished by the refreshing aroma of Yoshino cedar.
This fine, dry sake is allowed to mature in barrels made of the finest Yoshino cedar. The sake is drawn from the barrel and bottled just as this aroma reaches its peak for optimal enjoyment. The refreshing aroma of Taru Sake serves to clear the palate by washing away residual food flavors remaining in the mouth. This sake complements a wide array of Japanese and Western cuisine, including spicy dishes and foods with rich, full-bodied flavors. 
Kiku-Masamune invites you to enjoy the aroma of Yoshino cedar and the crisp, clean finish of Taru Sake.

The new standard Junmai-Ginjo sake from Asahi Shuzo, which creates “Kubota” brand premium sakes.
This sake is made by all local ingredients, the rice is harvested in this field and clean soft water from snowing mountains.
It's well balanced clean and smooth taste with a subtle sense fruity aroma.
It's great much with the most of Japanese Cuisine, such as Sushi, Sashimi, Hotpot, Yakitori, and more.

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.

Japanese Liqueur

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

A blend of lemon juice and Japanese grown yuzu, mixed with authentic rice shochu. The subtle bitterness of yuzu and the refreshing sourness of lemons creates a harmonious double citrus liquor. Because we use two varieties of citrus; you can enjoy an even more profound aroma and juicier flavour. During summer you can enjoy it straight or on the rocks, and in winter we also recommend drinking it hot. An absolute must-have for any citrus lover.

This is an unfiltered special junmai sake made from Omachi sake rice, a variety that has been used as the core of Shuho Shuzo alongside Miyamanishiki.
It has been loved by many as a staple product of Shuho.

Japanese Umeshu

• Alcohol Level: 19.5%
• Made in Hyogo, Japan

'KIKUMASA' Umeshu is a Japanese plum liqueur made with 100% Gojiro plums, nicknamed "Blue Diamond". After 3 years of ageing, the slightly sweet flavours create a balance with the mild, mellow aromas. Best enjoyed on the rocks.

Japanese Liqueur

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

A blend of lemon juice and Japanese grown yuzu, mixed with authentic rice shochu. The subtle bitterness of yuzu and the refreshing sourness of lemons creates a harmonious double citrus liquor. Because we use two varieties of citrus; you can enjoy an even more profound aroma and juicier flavour. During summer you can enjoy it straight or on the rocks, and in winter we also recommend drinking it hot. An absolute must-have for any citrus lover.

This sake is a new type of Junmai sake which has umami taste with fruity flavor like “Ginjo-Shu”.
Using original new sake yeast (HA14) produce much fruity flavor like an apple or muscat.

Australian Sake Awards 2022 - GOLD

Australian Sake Awards 2024 - GOLD

The drink is smooth and has virtually no tail, leaving the patron wondering if he or she swallowed a sip. The Kubota Manjyu has a rather interesting aroma of tuberose and honeysuckle, and your first sip lives up to your expectations. The sake is light, clean and truly tasteful. The flavors have a touch of apples and pear and make the drink rather divine. The drink is best enjoyed with sushi, sashimi and other seafood dishes

Enjoy the fresh sake straight from the can. With a fresh and elegant sweet scent, and crisp sparkling gas as its featured characteristics, it also has a drinking sensation of bolds sourness. This sake not only compliments traditional Japanese cuisine, but also matches with western style cuisines well. It finally reached the new idea of packing sake in the Aluminium cans so that you can enjoy the freshness of ginjo anytime. Enjoy the original taste that breaks the stereotype of Japanese Sake

The new standard Junmai-Ginjo sake from Asahi Shuzo, which creates “Kubota” brand premium sakes.
This sake is made by all local ingredients, the rice is harvested in this field and clean soft water from snowing mountains.
It's well balanced clean and smooth taste with a subtle sense fruity aroma.
It's great much with the most of Japanese Cuisine, such as Sushi, Sashimi, Hotpot, Yakitori, and more.

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.

This company has been making quality sake in Kobe (Hyogo Prefecture) for over 350 years. This company is proud of producing dry sake using traditional method (Kimoto Zukuri). The best selling foodservice Sake Brand in the greater Tokyo area.
This is the superb flavor of authentic dryness: robust taste with a hint of roughness and a refreshing, crisp finish that lacks any unpleasant sweetness. We're proud of the distinctive, rich taste (oshi-aji) that results from the Kimoto method, a broad and deep flavor made possible by methodically drawing out the savory flavor of the sake.

NIGORI, coarse-filtered cloudy sake with velvety, elegant texture. Along with the smoothness, brings perfect fruitiness and subtle sweetness as well as superb Ginjo aroma. Enjoy it chilled, or arrange it with your favorite fruits. Recommend to pair with spicy meat or grilled dishes with lots of umami. Kubota Junmai Ginjo Nigori achieved a smooth and easy-to-drink by creating a fine- grained sediments offering delightful aroma and perfect creaminess.

The sake rice used is "Yuki Megami" for Daiginjo, developed in Yamagata Prefecture, and is luxuriously polished to 35%. It is a sweet sake with a glamorous and classy ginjo aroma, and a gentle flavor that allows you to feel the savory taste of rice in a clear Shimizu-like flavor.

Australian Sake Award 2024

Recommended Food Matching: Cooked Prawn

Shimizu Seizaburo Shoten was established by Seizaburo Shimizu in 1869, in Suzuka, Mie Prefecture.
This company think it is their duty to carry on the tradition of this umasake land and brew good sake to keep up with the reputation.
“Meguminotomo” is well balanced sweetness, fruity aroma and hint of acidity with clean finish.