Best Selling Products

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.

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.

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

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.

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.

純米らしい米の香りと旨味、繊細な酸味のバランスがとれたスッキリとした味わいが特徴です。

Japanese Liqueur

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

りんごの香りが口いっぱいに広がる、まるでジュースのようなお酒。当蔵のある秋田県横手市は「平鹿りんご」の産地です。地元の「紅玉」をふんだんに使用しています。リンゴ本来の甘酸っぱさを持つ「紅玉」のもぎたてそのままに、造り酒屋の吟醸麹で作った甘酒を加えて仕込んだ、こだわりりんごリキュールです。ふんわり甘い甘酒を使用しているため、日本酒が好きな方はもちろん、日本酒が苦手な方でも、美味しくいただけます。

A juicy liquor with rich apple aromas and flavours. Produced in Akita prefecture's Yokote city--famous for it's 'Hiraka apples'. the balance of sweet and sour flavours makes this an ideal choice for both sake lovers and those who prefer a lighter style of drink

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.

Japanese Shochu

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

Japanese Shochu

• Shochu Type: Potato 
• Alcohol Level: 25%
• Made in Saga, 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.

Top-class sake with the rice center-stage

Named after the beauty of the nearby Mt. Kaikoma. Hints of porridge with nectarine jam. Off-dry with a refreshing acidity and texture like tweed. Very tidy but flavorful umami fills the mouth releasing oats and nuts before a dry finish. Delicious at any temperature but warm up to unleash even more flavor.

Try yakitori, sauteed dishes, roast chicken or sardines.

Platinum in Junmai category from Kura Master 2020
Prize in Junmai category from International Wine Challenge 2020 Sake
Gold in Junmai category and Great Value Sake Award from International Wine Challenge 2019 Sake
Platinum in Junmai Daiginjo category from Kura Master 2019
Prize in Junmai category from International Wine Challenge 2020 Sake
Silver in Junmai category from Sake Competition 2018
Bronze in Junmai category from International Wine Challenge 2017 Sake
Namanama Junmai

This junmai daiginjo uses Aisan, a rare and incredibly popular kind of sake-brewing rice with limited production. Possesses a uniquely sweet and sour flavor.

Recommended drinking method: Cold or Room temperature

Japanese Liqueur

• Alcohol Level: 8%
• Made in Wakayama, Japan

Japanese Shochu

• Shochu Type: Barley 
• Alcohol Level: 20%
• Made in Oita, Japan

Soft and pleasant to the taste.It's rich flavor extends even when mixed with water. Experience the excellent taste of genuine shochu produced using a process exclusive to this 20% ABV drink.