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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

酒造好適米「山田錦」と「雄町」を50％まで磨き上げ、酒造技術の粋を尽くして作り上げた杜氏入魂の逸品です。山田錦独特の口当たりのまろやかさと雄町から醸し出された豊かな旨みとがバランス良く調和された味わい深いお酒です。

Created by polishing both "Yamada Nishiki" and "Omachi" rice to 50%, and using some of the best
possible methods of brewing. An exceptionally tasty sake, balanced between the mellow taste unique to
Yamada Nishiki and the rich umami brewed from Omachi.

This sake was fermented by researchers at Shirataki Sake Brewery using yeast extracted from kiwi fruit.
It has a fruity aroma and sweet and sour taste reminiscent of kiwi fruit.
It can also be enjoyed as a dessert sake. A new series derived from Jozen A new and challenging sake proposed by Shirataki Sake Brewery.
It is easy to drink, has low alcohol content, and is characterized by a new, sweet and juicy taste.

It has a soft and elegant taste, and slight acid balances the whole and maintains freshness.
It also has a light feeling that makes you want to drink a second drink right away, could be enjoyed with food or just alone.

Okayama Prefecture's specialty sake rice, Omachi, known as the legendary sake rice, is polished to 50% and brewed with great care by a Bitchu brewmaster. It is then aged at low temperatures in the brewery, bringing out the full-bodied flavor and soft aroma that is unique to Omachi, making this Junmai Daiginjo sake.

This special junmai sake pairs Yamagata-grown Dewa-Kirari rice with traditional Yamahai-Jikomi brewing technique(made without grinding process).
You can taste the secret of Yamahai-Jikomi.

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.

Indulge in the exquisite flavors of "Suisei" rice in our Morishima series Junmai Daiginjo sake. Our brew highlights subtle notes with a refreshing acidity and a smooth, delicate aftertaste. Embracing the concept of "less is more," this sake embodies richness and satisfaction. Upon opening, it has a lively effervescence that adds to its allure. Rice polishing ratio...50%.

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.
“Gennotomo” is traditional taste and flavour, like a fresh green apple aroma.

A brew that was created especially to spread awareness of Yamada-Nishiki and the taste of Shuho’s junmai daiginjo sake. If you have never experienced the taste of Shuho’s junmai daiginjo sake before, we hope you will start with a bottle of this.

This Junmai Ginjo is made of Omachi cultivated in Okayama Pref. The rice field is fixed in Fujita district in Okayama city every year. The Brewery owner Nate visit the farms almost ever year and farmers frequently come to this brewery. Flavour and tastes of Omachi is very characteristic. It is soft and mellow, a sense of feministic.

One of the central pillars of the Masumi brand. A light, fragrant junmai ginjo. Subtle astringency and a fragrance reminiscent of young Fuji apples. A superbly balanced dry sake.

Using a blend of “Yamada-Nishiki” and “Omachi” grains of rice are polished down to 50%. Their “Toji” (Chief Brewer) is proud of his sake, made through a combination of all the best techniques sake brewing has to offer.
The deep, mellow flavour works in perfect harmony with the fruity aroma, making this sake a great drink to go along with any cuisine.

Japanese Shochu

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

Experience the exquisite flavor and delicate sweetness of yuzu with Saika Yuzu Shu. Crafted with domestic yuzu juice, this sake-based liqueur offers a refreshing citrus aroma and a subtle acidity for a smooth and invigorating taste. Enjoy it straight, on the rocks, or mixed with soda, and for a cozy winter treat, try it warmed up as "hot yuzu sake." This Japanese liqueur is both refreshing and mellow, with a lingering finish that pairs perfectly with Western appetizers and light desserts.

In close collaboration with Alain Ducasse and Gérard Margeon, Shichiken has created this special sparkling sake. "Alain Ducasse Sparkling Sake" is inspired by Alain Ducasse's terroir, the Mediterranean Sea.
Ryoko Kitahara created this sparkling sake under the direction of Gérard Margeon, the chef sommelier of Ducasse Paris, using methods such as aging in cherry barrels and secondary fermentation in the bottle.

Japanese Shochu

• Shochu Type: Potato 
• Alcohol Level: 20%
• Made in  Miyazaki, Japan

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.

Kinu Shiro, meaning 'silky white', is a exceptionally rich Nigori (unfiltered) sake which is silky smooth on the palate. This sake is best served chilled or on the rocks.

A rich aroma and a deep, full-bodied flavor with a refreshing aftertaste from the natural carbonation in the bottle. Experience a unique depth of flavours beyond what traditional Junmai Daiginjo offers.

This Junmai Ginjo sake has a gorgeous ginjo aroma and a well-balanced taste of Yamada Nishiki rice. It goes well with light dishes such as sashimi, and is recommended for women and those new to sake.
The name comes from "Ichiban-Popponent," which means the horse with the most betting on a horse race. This sake was named with the hope that it would become the "most popular" sake, and is a staple of the Nanakanba series that has been loved by customers for many years.

Kura Master 2022 Gold Award

"Terra". With a rice polishing ratio of 90% and ultra-low temperature preparation , we have succeeded in ultimately extracting the mellow and fresh flavour of rice.

A gentle aroma reminiscent of pears and ripe peaches. When you put it in your mouth, the silky, delicate flavor of rice and high-quality acid spread out in a well-balanced manner. The aftertaste leaves a moderate aftertaste, and it goes down quickly. It has a dignified, hearty taste.

The brewery recommends this as a ``fuyuhiyazake,'' which is neither new sake nor chilled sake, and is recommended to be enjoyed chilled even in the cold winter, and to go well with hot pot dishes and seasonal ingredients. Indeed, it is a high-quality sake that goes well with any dish.

Also, when heated, the sweetness of the dormant rice comes out and the rice becomes more swollen and warmed up. It's an exquisite sake that can be enjoyed at any temperature. It can be said to be a slightly dangerous sake that goes well with Japanese food and sake accompaniments such as hot pot, delicacies, sashimi, and salty yakitori.