Junmai

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. 

‘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.

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.

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. 

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.

Full-bodied and powerful taste, easy to pair with fries and garlic taste foods. Silver Medal in International Wine Challenge 2018, 2020. Kura Master platinum in 2017, 2018.
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.

The high acidity of the traditional Yamahai brewing method creates a rich flavor.
The spring water within the brewery is used as the brewing water, and the main ingredients are Akita Sake Komachi and Yamada Nishiki rice, which are contracted with the brewers and farmers, and all of the yeast is cultured in-house. In an organic environment that values the balance of microorganisms, we practice a particular approach to sake brewing, relying on the power of nature.

Full-bodied and powerful taste, easy to pair with fries and garlic taste foods. Silver Medal in International Wine Challenge 2018, 2020. Kura Master platinum in 2017, 2018.
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.

‘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 is fermented slowly at low temperature to produce a clean dryness. The label has a sharp mouth-feel and after taste.

"Naruto Tai Junmai Super Dry Tomoe" is made by polishing the sake-brewing rice "Awaichiba Yamada Nishiki" that Tokushima Prefecture is proud of, to bring out the delicious flavor of the rice. The grain aroma, subtle sweetness, and mellow flavor spread throughout your mouth. The aftertaste is dry and crisp, sure to please even those who like dry sake.The aroma is mild and the taste is light, so you won't get tired of drinking it, and it goes well with delicate Japanese cuisine as well as dishes with a strong flavor. Drink it chilled for a refreshing sharpness, or warm to experience the deeper flavor of the rice that lies dormant in the depths.

"Naruto Tai Junmai Tomoe" is a pure rice sake with a mellow taste that you will never tired of drinking.
It is made using a highly technical rice polishing method called "flat rice polishing", which gives the full-bodied aroma and broad rice flavor that is unique to pure rice sake a harmonious balance with a light acidity.
It is a classic taste that allows you to enjoy the liveliness and sharpness of the Naruto sea bream swimming in the rapids of the Naruto Strait. It goes well with a wide range of cuisines, including Japanese food, and can be enjoyed cold or warm, depending on your preference.

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.

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.

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.

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.

Whether you prefer it chilled, heated, or on the rocks, the robust and delicious flavour of Fukumitsuya's Kuroobi Dodo Yamahai Junmai (15%) 720ml will not disappoint. With its pleasant acidity and rich umami, this domestic rice and rice koji blend (polishing ratio: 65%) features a mix of Yamada Nishiki (60%, produced in Naka-ku, Takamachi, Hyogo Prefecture) and Kinmon Nishiki (40%, produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture). This junmai and yamahai-prepared junmai ginjo sake blend (60%) has an alcohol content of 15%, a nihonshu meter value of +5, and an acidity of 1.9. Enjoy the bold flavour on the rocks (or however you like it) - it's perfect for any occasion!

It has a refreshing, rich, firm aroma, and is characterized by a light, deep flavor along with a great sharpness. When warmed, the acidity is enhanced and the flavor becomes deeper, making it extremely delicious. This is a standard "Bon" sake that goes well with any dish, from home cooking to authentic Western cuisine, and is an all-purpose delicious sake.

It's called Junmai-Shu (Reguler Grade), but quality of “Junmai Ginjo” (Premium Grade), which is fermented slowly in lower temperature.

Ideal for pairing with a wide range of dishes, the age-old Kimoto brewing process imparts this Junmai sake with a silky smooth texture and elegant balance of flavour.

This unpasteurized sake is made from 80% "Fusakogane" rice from Chiba Prefecture. In order to suppress the unpleasant tastes that are typical of lightly polished rice, it is made in a bold way, and the mash is kept at an extremely low temperature, so it is finished at 15% alcohol, even though it is unpasteurized. The unique aroma and full-bodied flavor spreads in the mouth, and the acidity with a strong presence tightens the aftertaste.