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This is a pink Junmai Kasumi sake that evokes the image of an orchard after the rain.
The juicy and rich sweetness is like freshly squeezed fruit juice. The natural red yeast promotes gentle fermentation, resulting in a new type of Junmai sake with a perfect balance of sweetness and acidity, rather than just being sweet.
The alcohol content is 8%, about half that of regular sake! (Undiluted)
Serve chilled in a wine glass. It is also delicious when diluted with a small amount of carbonated water or water.

It is Yamahai sake: Yamahai is a traditional sake brewing method (lactic acid growing method). It takes longer to brew in the process, so the taste is rich and earthy, and can be enjoyed both chilled and warmed. Alcohol content is 16%.

Snow Peak, which has created a new scene that connects people and nature, and Asahi Sake Brewery, which has been nurtured by the blessings of nature and have been working together, propose a new culture of enjoying sake outdoors.

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.

"San" is a word that means a sake cup.
Made using the finest Shimeharitsuru techniques, including carefully polishing high-quality Yamadanishiki rice produced in Hyogo Prefecture in-house, washing and soaking the rice for seconds, temperature control, long-term low-temperature fermentation in small batches, and low-temperature aging after bottling, this is a Daiginjo sake with a clean fragrance and smooth, crisp flavor.
The sake is so flavorful that it makes you want to share cups with everyone, so we chose the name "San," which means more Sake cup.

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 new Blend from Sasanokawa is very smooth and distinctive taste.

A perfect whisky for the evening for relaxing.

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.

A light, dry taste with clear finish.
This is a honjozo sake that is characterized by its clean taste and smooth mouthfeel.
This sake goes well both chilled and warm.

A light, dry taste with clear finish.
This is a honjozo sake that is characterized by its clean taste and smooth mouthfeel.
This sake goes well both chilled and warm.

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.

森嶋　　美山錦　純米吟醸　しぼりたて生原酒　（15％）　720ml

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.

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.

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.

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

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.

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.

A series of "directly squeezed" Japanese farms that carefully select fruits from all over Japan. Using plums from Wakayama, you can enjoy the fresh taste that only plums can proide!
Alcohol content: 4%

A series from Japanese farms that carefully select fruits from all over Japan. Uses straight cloudy juice made by squeezing the whole Kochi Yuzu pulp. You can enjoy the refreshing scent of yuzu and the refreshing acidity.
Alcohol content: 4%