Sake

Dassai sake is created using a careful combination of tradition and cutting edge technology. Their brewery is a medley of ancient tools and innovative equipment. Dassai "45" is a premium junmai daiginjo sake, made from only rice milled down to 50%, water and koji mold. Clean, soft and very subtle, the balanced aromas and a mild sweetness envelop the senses making Dassai enjoyable on its own, or with a meal of refined cuisine.

Dassai sake is created using a careful combination of tradition and cutting edge technology. Their brewery is a medley of ancient tools and innovative equipment. Dassai "45" is a premium junmai daiginjo sake, made from only rice milled down to 50%, water and koji mold. Clean, soft and very subtle, the balanced aromas and a mild sweetness envelop the senses making Dassai enjoyable on its own, or with a meal of refined cuisine.

KUBOTA JUNMAI DAIGINJO is brewed in pursuit of "Magnificence of New Taste." A hint of pear and melon with an elegant aroma, an excellent harmony and acidic taste give a pleasant mouth-feel. Serve chilled well to enjoy clean and crisp aftertaste or serve at room temperature to enjoy its unique aroma.

Showing a luscious and juicy character with a nectar like sweetness on the palate, followed by a long bright finale.

Dassai "23 Ni-wari San-bu" Junmai Daiginjo is the sake that defines Dassai. It is made with rice that has been milled so that only 23% of the original size of the grains remains, this is the highest degree of milling of any sake in the world. Going to this extreme allows us to create a sake like no other, a sake that is the pinnacle of refined elegance, subtlety, and delicate flavours and aromas.

Wakamusha means young Japanese samurai. It envelops the mouth with rice-forward flavour. Fresh, clean and slightly dry finish.

It is a small boutique sake brewery led by Shoichiro Morishima(6th generation).
Adopting the latest equipment, traditional methods and honed sensitivity, Morishima brewery merges the old and new in crafting its sake.
A sake to enjoy during meals, it is made from Omachi sake rice with a polishing rate of 50%.
The flavor is well refined and has received numerous awards in Japan as well as internationally.

Slightly dry taste. Pure rice wine made from Echigo Mori's techniques and sourced underground water from Nikko Mountain. It is characterized by its mellow, fluffy taste and refreshing taste. It goes well with a wide variety of dishes, especially recommend meat and stir-fried food.

Dassai sake is created using a careful combination of tradition and cutting edge technology. Their brewery is a medley of ancient tools and innovative equipment. Dassai "45" is a premium junmai daiginjo sake, made from only rice milled down to 50%, water and koji mold. Clean, soft and very subtle, the balanced aromas and a mild sweetness envelop the senses making Dassai enjoyable on its own, or with a meal of refined cuisine.

厳選された国産米と米麹、清冽な水だけで醸した純米酒です。米の旨味を感じるコクと程良い甘辛のバランスは、冷やでキリッとした喉ごし、ぬる燗でまろやかな後味をお楽しみ頂けます。食中酒としてもおすすめです。

Made from carefully selected domestic rice and fresh, clean water. This sake maintains a balance of sweet
and spicy flavours, with a crisp palate and a warming finish. Pairs well with food.

How to Enjoy:

This junmai sake can be enjoyed chilled, at room temperature, or slightly warmed (around body temperature).

Storage:

Before opening, store in a cool, dark place away from direct sunlight.

Consumption Period After Opening:

Once opened, keep refrigerated and consume as soon as possible for the best quality.

MIO entices you with its unique, sweet aroma and refreshing, fruity flavor with hint of grape. Crafted in the traditional brewing style, with rice, water and koji,
MIO appeals to a wide range of tastes a new sake for a new age.

A balanced junmai ginjo perfect for pairing, with an elegant, refreshing taste and gentle aroma.Enjoy its smooth and dry taste. Chilled, you'll taste hints of tartness and a crisp finish. At room temperature, the tartness comes further to the fore along with rich echoes of rice. Ideal to serve with lighter fare as well as heavier, creamy dishes.

Kome dake no sake means we don't use any additive. We named that it helps the customers understand what type of sake is and they can drink with relief. This sake taste is mild so you can enjoy it with every type of food. The concept is to make daily-use Japanese sake with reasonable price.

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.
This is a light and fruity sake with bright fresh aroma. You can enjoy the mild nice aftertaste. This is an ideal accompaniment for any kinds of meals, and an ideal introduction for beginners to the world of Japanese sake. Refreshing aroma of apple, grape and peach.

Showing a luscious and juicy character with a nectar like sweetness on the palate, followed by a long bright finale.

Containing fine rice sediments that give it a pleasant milky aspect, its lactic nose (yogurt) associates white (grape, pear) and exotic fruits with a touch of fennel (anise / herbal). The bubble forms a delicate yet slightly fiery foam, which quickly gives way to a powerful lactic attack, dominated by chestnut notes from the koji. On the palate, this sake develops notes of white peach, William pear and sour candy. The rice residues give it a creamy texture reminiscent of almond milk and a slightly sweetened finish. This rich, sparkling and generous sake can make for a creative aperitif or accompany desserts with subtle sweetness.

Shinmaishu means the sake brewed from the first rice crop of the year. Delicate rice-forward flavour, slightly dry on the palate. Best served chilled.

This Junmai-Daiginjo super premium naturally fermented pure sake is the product of over a century's bond between this region's farmers and brewers. Large-grain Yamada-Nishiki, grown in Yokawa Hyogo's “special A” Grand Cru terroir, is polished down to 39% of it's original size, and brewed without additives or accelerants. Brilliant in taste with an expansive fruity palette of elegant sweetness with lively acidity, it finishes refreshingly crisp.

Dassai "23 Ni-wari San-bu" Junmai Daiginjo is the sake that defines Dassai. It is made with rice that has been milled so that only 23% of the original size of the grains remains, this is the highest degree of milling of any sake in the world. Going to this extreme allows us to create a sake like no other, a sake that is the pinnacle of refined elegance, subtlety, and delicate flavours and aromas.

An authentic dry-style Japanese sake. Produced using a time-honoured brewing method known as 'Kimoto', which utilises natural lactic acids to create a crisp, dry sake without harsh characteristics. This sake can be enjoyed at any temperature.

An authentic dry-style Japanese sake. Produced using a time-honoured brewing method known as 'Kimoto', which utilises natural lactic acids to create a crisp, dry sake without harsh characteristics. This sake can be enjoyed at any temperature.

KUBOTA JUNMAI DAIGINJO is brewed in pursuit of "Magnificence of New Taste." A hint of pear and melon with an elegant aroma, an excellent harmony and acidic taste give a pleasant mouth-feel. Serve chilled well to enjoy clean and crisp aftertaste or serve at room temperature to enjoy its unique aroma.

With the motto of "Delicious!", "Fun!" and "Interesting!", this small sake brewery brews a wide variety of sake using Kochi Prefecture's sake rice, yeast and water.They actively use yeast developed at the Kochi Prefectural Industrial Technology Center, and their sake has a fruity and gorgeous aroma reminiscent of melon, banana, apple and apple. The strong aroma and exquisite balance of acidity and sweetness give it a taste almost like white wine.

This Taru Sake is an authentic, dry sake distinguished by the refreshing aroma of Yoshino cedar.
This fine, dry sake is allowed to mature in barrels made of the finest Yoshino cedar. The sake is drawn from the barrel and bottled just as this aroma reaches its peak for optimal enjoyment. The refreshing aroma of Taru Sake serves to clear the palate by washing away residual food flavors remaining in the mouth. This sake complements a wide array of Japanese and Western cuisine, including spicy dishes and foods with rich, full-bodied flavors. 
Kiku-Masamune invites you to enjoy the aroma of Yoshino cedar and the crisp, clean finish of Taru Sake.