Sake

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.

KIMOTO is a traditional method of brewing yeast by hand using the power of nature. KIMOTO JUNMAI which was brewed only by rice and Koji is a rich, dry, drink with deepness, taste it as refreshing as cold and taste swelling when warm. Please enjoy the taste that changes depending on the temperature range.

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 an aged Jozen-Mizunogotoshi, aged carefully at very low temperature. It has slightly sour taste with very deep and rich aftertaste. Moderate aroma of lychee and dried fruits, combined nutty aroma.

Shirakawago is superb unfiltered sake made from Gohyakumangoku rice. Blended with Moromi (sake-mash), its mellow flavor and wealthy aroma is best enjoyed chilled or on the rocks. Awarded Silver in the Wine and Spirits Wholesaler's of America 68th Annual Convention & Exposition Wine Tasting Competition. Nose of floral with sweet biscuit smell. Texture of rice. Creamy with light bodied to medium. Rice forward. Mellow and smooth Vanilla and coconut creamy hint.

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.

"Shichiriki" started with this Junmai Ginjo. Made from 100% sake-brewing rice from Aomori Prefecture, the melon-like fruity aroma lures you in, and as you take a sip, the rich, mellow flavor of the rice spreads throughout your mouth, with a well-balanced acidity and moderate bitterness that finishes cleanly as it passes down your throat. The aftertaste is very pleasant, and you never tire of drinking it, a unique creation made by a Nanbu Toji brewer.

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 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.

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

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.

Serving temperature: ice and cold

The original sake of this product won the Gold Award for Japan's Best Sake for Drinking in a Wine Glass in 2021

The sake uses Gohyakumangoku sake rice which is milled 50%.  The sake has a spicy and fruity aroma. The first sip of the Kubota Hekiju reveals flavors of nutmeg, pear, grape and sugarcane. The drink is sweet and well balanced. It is clear and distinct in its flavors and exactly what you want from a traditional sake. The Kubota Hekiju has an alcohol content of 15%. The sake pairs well with light flavored seafood foods.

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.

One of Kano Shuzo's flagship products. It's very popular for rich, full bodied flavour balanced with crisp acidity.

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.

The traditional Yamahai brewing method gives the sake a rich aroma and rice flavor, with a delicate acidity that lingers in the aftertaste, making it a taste you will never tire of.
We use spring water from within the brewery as the brewing water, and the main ingredients are "Akita Sake Komachi" and "Yamada Nishiki" rice, which we have contracted with the brewers and farmers, and we use all of our own cultured yeast. In an organic environment that values the balance of microorganisms, we practice our specialty of sake brewing, relying on the power of nature.

Nigori is lightly filtered and is the sweetest of all their types of sake. With its pleasant sweetness and clean aftertaste, it pairs well with many types of foods.  It is especially delicious with very spicy foods. The bottle should be shaken each time before pouring due to the high rice content that settles in the bottom of the bottle.

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.

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. When snow melts, it becomes a waterfall, and high quality clean water gushes from the well in the brewery facility throughout the year. 

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.

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.

The nose on this sake has creamsicle and tart green apple. The carbonation in this sake gives a light palate feel full of lychee, cream soda, guava and lemon meringue pie. This sake is off-dry with surprisingly dry finish.

- Shirataki "SEVEN"Junmai Daiginjo -
the first launch by Shirataki Shuzo's 7th sake master - Matsumoto Touji. 
The brewery was developed in 1855 with the belief that the best quality sake is made from using locally sourced, finest quality ingredients. This philosophy is evident in the SEVEN's brewing method; using traditional methods and local soft water from Echigo Yuzawa (the "snow country"); this high quality sake has a noble and elegant aroma , is soft on the palette and well balanced in flavour. 
As it is only made during the coldest season; January/ February, only 1000 bottles are made every year. The bottle's label is made of Japanese traditional paper, and has the Shirataki Shuzo's family crest.

Distinctly mellow and exquisite taste with enjoyable fruity aroma. Well, balanced acidity and medium-bodied. A soft and long, pleasant finish. Pasteurized once. Gold prize-winning sake of International Wine Challenge (IWC) in 2015, 2019.

Since Nabedana was established in 1689, we have made brewing the finest sake a family tradition for more than 330 years and over 19 generations. Our task is to brew sake that reaches and inspires minds of all the people.