Junmai Ginjo

"Sake Hitosuji Jidai Okure Junmai Ginjo Yamahai" is a Junmai Ginjo made using the revival of the legendary sake rice "Omachi," once known as the "Emperor of Sake Rice," polished to 60%, and brewed using the Yamahai method. Omachi is said to be the best sake rice, but production has drastically decreased due to the difficulty of cultivation, so our brewery, located in a famous production area, has revived it. This product uses Omachi rice, and is brewed over more than twice the usual time to allow natural lactic acid bacteria and yeast to grow. It has a rich, deep flavor that is unique to the Yamahai method, and a unique taste with an exquisite balance of acidity and umami.

Established in 1869, the brewery is uniquely located extremely close to the Pacific Ocean. It is a small boutique sake brewery led by Shoichiro Morishima(6th generation).
Adopting the latest equipment, traditional methods and honed sensitivity,
This sake is characterized by the flavour of Yamadanishiki Sake Rice, acidity and a well-balanced sweetness with a crisp aftertaste which complements meals, especially combine well with seafoods.

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.

Carrying on the tradition of fine sake, this sake is fermented and aged using 100% pure rice with the latest sake brewing technology.
This is Shimeharitsuru's "Jun", a pure rice ginjo sake that makes the most of the natural flavor of the rice extracts from the sake rice "Gohyakumangoku". It is a refreshing sake with a unique style that has transcended the passage of time.
A pure rice ginjo sake with a gentle aroma that brings out the deliciousness of the rice. Full-bodied and mild. A light and finely balanced taste.

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"Asahi Shuzo" Dassai 45 Junmai Daiginjo 720ml

“Takano Shuzo” Koshi no Tosetsuka Junmai Ginjo (15.5%)

“Arimitsu Shuzo” Akitora Junmai Ginjo (15%) 720ml

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“Shirataki” Jozen Mizunogotoshi Junmai 300ml

“Shirataki” Jozen Mizunogotoshi Junmai Ginjo 300ml

“Shirataki” Jukusei no Jozen Mizunogotoshi  junmai Ginjo 300ml

Kokonoe Saiga, which brews vinegar and sake, has carefully crafted in pursuit of the perfect compatibility with sushi. Yamada Nishiki is used for the koji rice and Gohyakumangoku for the rice used. This product is a dry Junmai Ginjo sake with an elegant ginjo aroma and a rich, crisp finish.
When poured into a glass, it gives off a subtle, fruity, melon-like, calming ginjo aroma. You can enjoy the umami of the rice that seems to well up from deep within the exquisite spiciness, as well as a subtle sweetness and three-dimensional flavor.

Only for people wearing glasses sake? No anyone can enjoy this sake. It is prepared by white malt, so you can smell the citric acid, sweet and sour. It has banana and melon aromatics.