New Products

This sake is made using Miyagi Prefecture's sake rice "Gin no Iroha," which was born in 2020, and has a soft, fluffy flavor and a gentle aroma with a hint of gas.

This is a high-quality Junmai sake that retains its youthful, refreshing quality, making it perfect for drinking with meals.

Description: "Nisshin Shurui" Kamiyama no Umeshu 3nen Chozo 17% is made with unpasteurized sake that has been aged for more than three years at the brewery without any additives. It has a rich,
full-bodied flavor with a slight hint of fresh acidity, and the
rich flavor that only unpasteurized sake can have.
It can be enjoyed widely as an aperitif or with a meal.

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.

With its elegant fruit-like ginjo aroma, an exquisite spiciness that spreads after you put it in your mouth, a strong umami flavor that wells up from deep within, and a mellow sweetness, you can enjoy a three-dimensional taste. In addition, the balance of sharpness and lingering aftertaste is pleasant, and the rich umami flavor lingers in your mouth without becoming too heavy. It is a highly satisfying sake that complements meals while also being enjoyable as a drink on its own.

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.

“The King of Sake Rice” Yamadanishiki from Hyougo prefecture is only used for making this quality sake.
It create fruity aroma with clean finish.

This sake is unpasteurised, and unfiltered sake which has more complex tastes and flavoures.
This sake also use the “King of Sake Rice” Yamadanishiki from Hyougo prefecture.

Try Saika Umeshu, a unique blend of sake and unripe plums that combines refreshing acidity with rich umami flavours. Enjoy it chilled or on the rocks for a truly elegant taste.

Product Description: Made with locally grown Tamae rice, polished to 60 %.
It has a light yet crisp, dry taste with the delicious flavour of rice. It
enhances the flavour of your meal and goes well with sweet and spicy hotpot dishes in the cold season. We
recommend serving it at room temperature or warm.

NIGORI, coarse-filtered cloudy sake with velvety, elegant texture. Along with the smoothness, brings perfect fruitiness and subtle sweetness as well as superb Ginjo aroma. Enjoy it chilled, or arrange it with your favorite fruits. Recommend to pair with spicy meat or grilled dishes with lots of umami. Kubota Junmai Ginjo Nigori achieved a smooth and easy-to-drink by creating a fine- grained sediments offering delightful aroma and perfect creaminess.

This is a masterpiece by Suminoe of Ishinomaki, known for brewing sake that represents Miyagi Prefecture. The rice used is "Kuranohana," a variety developed specifically for sake brewing by Miyagi Prefecture. The yeast used is "Miyagi yeast," making it a pure rice ginjo sake made entirely from Miyagi ingredients.
The name of the sake, "Kuranohana," is derived from the sake brewing rice developed by Miyagi Prefecture.
The fresh fruit aroma, subtle sweetness, and refreshing acidity blend harmoniously in your mouth. You can enjoy a refreshing, clear aftertaste even after drinking.

This is a masterpiece by Suminoe of Ishinomaki, known for brewing sake that represents Miyagi Prefecture. The rice used is "Kuranohana," a variety developed specifically for sake brewing by Miyagi Prefecture. The yeast used is "Miyagi yeast," making it a pure rice ginjo sake made entirely from Miyagi ingredients.
The name of the sake, "Kuranohana," is derived from the sake brewing rice developed by Miyagi Prefecture.
The fresh fruit aroma, subtle sweetness, and refreshing acidity blend harmoniously in your mouth. You can enjoy a refreshing, clear aftertaste even after drinking.

Discover the perfect umami-retaining drink from Suminoe, the Tokubetsu Junmai Shu. Enjoy it chilled or warm with meals. Made by a small brewery near Shiogama Port in Miyagi Prefecture.

Discover the perfect umami-retaining drink from Suminoe, the Tokubetsu Junmai Shu. Enjoy it chilled or warm with meals. Made by a small brewery near Shiogama Port in Miyagi Prefecture.

Kirin Hyoketsu Lemon is made from vodka, soda and frozen natural lemon juice, using Hyoten Toketsu technology to lock in the freshness and intensity of the natural lemon flavour. With only 0.3 grams of sugar and 116 calories per can, embrace something new. Say Hello, Yes! to the juicy flavour of a Kirin Hyoketsu.

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.

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%.

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%.

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.