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The sake name means velvet taste. A fruit-forward bouquet of pear followed by black pepper and mint. Smooth, off-dry, low acidity with medium body, lots of umami and a medium finish with a hint of tomato leaf. The structure is firm with some corners. A subtle sake packed with flavor as a result of a long careful ferment at low temperatures. Chill and put in a wine glass to fully appreciate the aroma. Pair with meat dishes like roast beef.

Japanese Liqueur

• Alcohol Level: 12%
• Made in Mie, Japan

The melons used are 100% from Furano City, Hokkaido. This luxury liqueur features the well-mellowed aroma and rich sweetness of melons.

Showing a luscious and juicy character with a nectar like sweetness on the palate, followed by a long bright finale.

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.

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.

Serving temperature: ice and cold

The original sake of this product won the Gold Award for Japan's Best Sake for Drinking in a Wine Glass in 2021

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.

One of Kano Shuzo's flagship products. It's very popular for rich, full bodied flavour balanced with crisp acidity.

The traditional Yamahai brewing method gives the sake a rich aroma and rice flavor, with a delicate acidity that lingers in the aftertaste, making it a taste you will never tire of.
We use spring water from within the brewery as the brewing water, and the main ingredients are "Akita Sake Komachi" and "Yamada Nishiki" rice, which we have contracted with the brewers and farmers, and we use all of our own cultured yeast. In an organic environment that values the balance of microorganisms, we practice our specialty of sake brewing, relying on the power of nature.

Nigori is lightly filtered and is the sweetest of all their types of sake. With its pleasant sweetness and clean aftertaste, it pairs well with many types of foods.  It is especially delicious with very spicy foods. The bottle should be shaken each time before pouring due to the high rice content that settles in the bottom of the bottle.

Japanese Shochu

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

Iichiko Silhouette is the traditional expression of shochu and Japan’s #1 Barley shochu brand. Lighter and eminently drinkable, Silhouette pairs well with a wide range of cuisines and is traditionally enjoyed with food.

<Award History>

Los Angels International Spirits Competition 2018 Best of Category

Japanese Shochu

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

Iichiko is produced using only carefully selected barley, koji making barley, and natural, clear water. The result is a best-selling authentic shochu spirit whose mellow flavour ensures you’ll never get tired of it.

A sparkling rice wine made from rice that has a light and refreshing feeling with fine bubbles and a refreshing aroma like Muscat. In order to bring out the flavor of the base pure rice sake, the alcohol content is 12 degrees, the same as that of regular sparkling wine, and while it has a sweet and sour taste and volume, the crisp, sharp acidity unique to Kubota makes it feel clean on the palate.

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.

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. When snow melts, it becomes a waterfall, and high quality clean water gushes from the well in the brewery facility throughout the year. 

This is a famous golden-colored sake that is made by blending unfiltered Junmai Daiginjo unpasteurized sake that has been ice-aged at -10℃ for a year, then heating it just before shipping to seal in the delicious flavor. Because it is unfiltered, it has a wonderful pale golden color, a clear aroma, and a refreshing, powerful taste.

This sake is unpasteurised, and unfiltered sake which has more complex tastes and flavoures.
This sake also use the “King of Sake Rice” Yamadanishiki from Hyougo prefecture.

The nose on this sake has creamsicle and tart green apple. The carbonation in this sake gives a light palate feel full of lychee, cream soda, guava and lemon meringue pie. This sake is off-dry with surprisingly dry finish.

- Shirataki "SEVEN"Junmai Daiginjo -
the first launch by Shirataki Shuzo's 7th sake master - Matsumoto Touji. 
The brewery was developed in 1855 with the belief that the best quality sake is made from using locally sourced, finest quality ingredients. This philosophy is evident in the SEVEN's brewing method; using traditional methods and local soft water from Echigo Yuzawa (the "snow country"); this high quality sake has a noble and elegant aroma , is soft on the palette and well balanced in flavour. 
As it is only made during the coldest season; January/ February, only 1000 bottles are made every year. The bottle's label is made of Japanese traditional paper, and has the Shirataki Shuzo's family crest.

Distinctly mellow and exquisite taste with enjoyable fruity aroma. Well, balanced acidity and medium-bodied. A soft and long, pleasant finish. Pasteurized once. Gold prize-winning sake of International Wine Challenge (IWC) in 2015, 2019.

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.

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.

‘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.

A balanced junmai ginjo perfect for pairing, with an elegant, refreshing taste and gentle aroma.Enjoy its smooth and dry taste. Chilled, you'll taste hints of tartness and a crisp finish. At room temperature, the tartness comes further to the fore along with rich echoes of rice. Ideal to serve with lighter fare as well as heavier, creamy dishes.

We use Yamadanishiki, the prestigious sake rice harvested in Hyogo Prefecture and mill it to 50%. To bring out the character of the high quality Yamadanishiki rice, we carefully select koji and brew this daiginjo in small batches throughout the entire process. Suigei’s traditional Kumamoto kobo is used to create a superbly well-balanced flavor and aroma. After bottling, we age it chilled at -1℃ (30℉) and release it at the right time.
Our aim is to brew a sake with a well-balanced flavor and aroma, which epitomizes Suigei’s sake. The combination of Yamadanishiki and Kumamoto kobo together create a mellow taste. An elegant umami unfolds in the palate followed by a light ginjo aroma and a sharp, dry finish. It’s a superb junmai daiginjo that’s great for food pairing.