Sake

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.

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.

This is an unfiltered special junmai sake made from Omachi sake rice, a variety that has been used as the core of Shuho Shuzo alongside Miyamanishiki.
It has been loved by many as a staple product of Shuho.

Australian Sake Awards 2022 - GOLD

Australian Sake Awards 2024 - GOLD

This sake is a new type of Junmai sake which has umami taste with fruity flavor like “Ginjo-Shu”.
Using original new sake yeast (HA14) produce much fruity flavor like an apple or muscat.

The drink is smooth and has virtually no tail, leaving the patron wondering if he or she swallowed a sip. The Kubota Manjyu has a rather interesting aroma of tuberose and honeysuckle, and your first sip lives up to your expectations. The sake is light, clean and truly tasteful. The flavors have a touch of apples and pear and make the drink rather divine. The drink is best enjoyed with sushi, sashimi and other seafood dishes

Enjoy the fresh sake straight from the can. With a fresh and elegant sweet scent, and crisp sparkling gas as its featured characteristics, it also has a drinking sensation of bolds sourness. This sake not only compliments traditional Japanese cuisine, but also matches with western style cuisines well. It finally reached the new idea of packing sake in the Aluminium cans so that you can enjoy the freshness of ginjo anytime. Enjoy the original taste that breaks the stereotype of Japanese Sake

The new standard Junmai-Ginjo sake from Asahi Shuzo, which creates “Kubota” brand premium sakes.
This sake is made by all local ingredients, the rice is harvested in this field and clean soft water from snowing mountains.
It's well balanced clean and smooth taste with a subtle sense fruity aroma.
It's great much with the most of Japanese Cuisine, such as Sushi, Sashimi, Hotpot, Yakitori, and more.

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.

This company has been making quality sake in Kobe (Hyogo Prefecture) for over 350 years. This company is proud of producing dry sake using traditional method (Kimoto Zukuri). The best selling foodservice Sake Brand in the greater Tokyo area.
This is the superb flavor of authentic dryness: robust taste with a hint of roughness and a refreshing, crisp finish that lacks any unpleasant sweetness. We're proud of the distinctive, rich taste (oshi-aji) that results from the Kimoto method, a broad and deep flavor made possible by methodically drawing out the savory flavor of the sake.

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.

The sake rice used is "Yuki Megami" for Daiginjo, developed in Yamagata Prefecture, and is luxuriously polished to 35%. It is a sweet sake with a glamorous and classy ginjo aroma, and a gentle flavor that allows you to feel the savory taste of rice in a clear Shimizu-like flavor.

Australian Sake Award 2024

Recommended Food Matching: Cooked Prawn

‘Uonuma’ is an area of Niigata Prefecture famed for its natural beauty. The kura-bito have a long history of affection for the Uonuma area due to its production of excellent rice crops, and this is shown in Uonuma sake.
This sake has a mild palette and is easy to drink, making it a great accompaniment to a variety of dishes.

Shimizu Seizaburo Shoten was established by Seizaburo Shimizu in 1869, in Suzuka, Mie Prefecture.
This company think it is their duty to carry on the tradition of this umasake land and brew good sake to keep up with the reputation.
“Meguminotomo” is well balanced sweetness, fruity aroma and hint of acidity with clean finish.

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.

‘Uonuma’ is an area of Niigata Prefecture famed for its natural beauty. The kura-bito have a long history of affection for the Uonuma area due to its production of excellent rice crops, and this is shown in Uonuma sake.
This sake has a mild palette and is easy to drink, making it a great accompaniment to a variety of dishes.

Kubota's Best Seller - "Perfect Ginjo for meals". Food friendly, and complements a variety of dishes. The moderate aroma precedes a delicately flavored palate followed by a pleasantly clean and crisp finish. Recommended to serve chilled or slightly warmed to enjoy the best expression of layered sake.

Alt.3 is a blend of unpasteurized sakes brewed from Yamada Nishiki rice, from Hyogo “special A” Grand Cru terroir, a third offering from a brewery representing the finest in sake for some 350 years. Bright and present, it blossoms with sweetness, bitterness, freshness, and roundness forming a harmonious body.
Its rich complex taste might be a perfect match to the savory flavors of white fish butter meuniere, or other light yet flavorful fresh ingredients.

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.

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.

This delicious Junmai achieves a perfect balance between its savory taste and smooth, brisk finish. Serving slightly warmed enhances its Junmai taste whilst complementing food.

To get the best out of the sake rice, we mill it until 55% of the rice grain remains. Each sake rice has its own unique characteristics depending on variety and origin of production. We carefully examine the features of rice, prepare the rice for brewing, and control the quality of moromi mash. This junmai sake is brewed with a house-made koji that we crafted to be strong, Kumamoto kobo yeast, and water from the headwaters of the Kagami river. After pressing, it’s stored in tanks at a low temperature, and bottled to order.
This junmai sake boasts a great rice umami and a sharp aftertaste. With a moderate aroma, acidity unique to Suigei, and a complex yet crisp taste, it's perfect to enjoy paired with any meal.

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.