Sake

This junmai ginjo is made with Dewa no Sato, a kind of rice developed in Yamagata prefecture that is known for its large white core. One of the most popular kinds of Yamagata Selection-certified sake.

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.

Brewed in Aichi prefecture using 100% 'Yumesansui' sake rice and hand-cultivated Koji, this sake's development is carefully managed by the master brewers at Yamazaki. This Junmai Ginjo is characterised by it's unique aromas and beautifully rich taste.

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.

a delicious sake with a refreshing aftertaste born from a long tradition. With its elegant aroma and mellow mouthfeel.

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.

This memorable sake bursts with creamy sweet refreshing notes of just-ripened white peach. Light yet rich, its lingering savory umami finish gratefully resonates.
Please enjoy slowly without overcooling.

The new sake is pressed in early spring and stored at low temperatures to give it a rounded flavor. After a mellow, rounded mouthfeel, the refreshing, fresh flavor of new sake spreads throughout your mouth. This summer sake from the Miroku series has a pleasant acidity that is perfect for the hot season.

This unfiltered Junmai Ginjo unpasteurized sake is made with 100% Yamagata Prefecture-grown "Dewa Sansan" rice. It is fruity, with a subtle sweetness from the lees, the gentle umami of the moromi, and a gentle ginjo aroma that spreads softly in your mouth. The carbon dioxide gas from the fermentation rolls around on your tongue, creating a refreshing taste.

The elegantly fragrant sweet aroma and umami of the rice spreads throughout the mouth, and the delicate acidity in the aftertaste gives it a crisp mouthfeel.
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.

明治初期に西日本に原生していたお米を復活させ、福井市の地元で契約栽培した神力米使用で、昔ながらのふっくらとした喉こしは、通好みの清酒で、少し温めてて呑むとさらに味が膨らみます。

Made using Fukui prefecture's original 'Jinriki' sake rice; dating back to the Meiji period. This classic
style of Fukui sake is rich in body and flavour. It's recommended to serve this sake warm to bring out it's
expressive depth and complexity.