Best Selling Products

‘Uonuma’ is an area of Niigata Prefecture famed for its natural beauty. The kura-bito have a long history of affection for the Uonuma area due to its production of excellent rice crops, and this is shown in Uonuma sake.
This sake has a mild palette and is easy to drink, making it a great accompaniment to a variety of dishes.

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.

‘Uonuma’ is an area of Niigata Prefecture famed for its natural beauty. The kura-bito have a long history of affection for the Uonuma area due to its production of excellent rice crops, and this is shown in Uonuma sake.
This sake has a mild palette and is easy to drink, making it a great accompaniment to a variety of dishes.

Japanese Liqueur

• Alcohol Level: 13%
• Made in Kumamoto, Japan

ANOKORO UMESHU is a plum liqueur made with rice shochu by traditional umeshu production method. It has a proper sour taste, no bitterness, and perfect sweetness. Serving suggestion; on the rocks, mixed with soda or chilled straight.

Japanese Liqueur

• Alcohol Level: 13%
• Made in Kumamoto, Japan

ANOKORO UMESHU is a plum liqueur made with rice shochu by traditional umeshu production method. It has a proper sour taste, no bitterness, and perfect sweetness. Serving suggestion; on the rocks, mixed with soda or chilled straight.

Kubota's Best Seller - "Perfect Ginjo for meals". Food friendly, and complements a variety of dishes. The moderate aroma precedes a delicately flavored palate followed by a pleasantly clean and crisp finish. Recommended to serve chilled or slightly warmed to enjoy the best expression of layered sake.

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.

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.

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: 19.5%
• Made in Wakayama, Japan

当社が立地する場所は、日本一の梅の産地でもあり、近隣には観光の名所も有ります。観光に訪れたお客様や強い度数のお酒も飲めない方でも喜んで頂ける様に口当りまろやかでアルコール度数低めの飲みきりサイズです。梅酒の中に入っている、梅酒梅もおいしくいただけます。

Japanese Liqueur

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

This delicious Junmai achieves a perfect balance between its savory taste and smooth, brisk finish. Serving slightly warmed enhances its Junmai taste whilst complementing food.

To get the best out of the sake rice, we mill it until 55% of the rice grain remains. Each sake rice has its own unique characteristics depending on variety and origin of production. We carefully examine the features of rice, prepare the rice for brewing, and control the quality of moromi mash. This junmai sake is brewed with a house-made koji that we crafted to be strong, Kumamoto kobo yeast, and water from the headwaters of the Kagami river. After pressing, it’s stored in tanks at a low temperature, and bottled to order.
This junmai sake boasts a great rice umami and a sharp aftertaste. With a moderate aroma, acidity unique to Suigei, and a complex yet crisp taste, it's perfect to enjoy paired with any meal.

Japanese Shochu

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

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.

Well matured Ume, Japanese apricot is soaked during over 90 days in white liqueur. After Ume is taken out and 1-year storage, the very Junmaishu Kuroushi is mixed and matured again. The ume variety is absolutely Nanko Ume from Wakayama. This has the calm matureness and the high elegant ume flavour.

KIMOTO is a traditional method of brewing yeast by hand using the power of nature. KIMOTO JUNMAI which was brewed only by rice and Koji is a rich, dry, drink with deepness, taste it as refreshing as cold and taste swelling when warm. Please enjoy the taste that changes depending on the temperature range.

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 an aged Jozen-Mizunogotoshi, aged carefully at very low temperature. It has slightly sour taste with very deep and rich aftertaste. Moderate aroma of lychee and dried fruits, combined nutty aroma.

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.

Shirakawago is superb unfiltered sake made from Gohyakumangoku rice. Blended with Moromi (sake-mash), its mellow flavor and wealthy aroma is best enjoyed chilled or on the rocks. Awarded Silver in the Wine and Spirits Wholesaler's of America 68th Annual Convention & Exposition Wine Tasting Competition. Nose of floral with sweet biscuit smell. Texture of rice. Creamy with light bodied to medium. Rice forward. Mellow and smooth Vanilla and coconut creamy hint.

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.

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.

"Shichiriki" started with this Junmai Ginjo. Made from 100% sake-brewing rice from Aomori Prefecture, the melon-like fruity aroma lures you in, and as you take a sip, the rich, mellow flavor of the rice spreads throughout your mouth, with a well-balanced acidity and moderate bitterness that finishes cleanly as it passes down your throat. The aftertaste is very pleasant, and you never tire of drinking it, a unique creation made by a Nanbu Toji brewer.

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.