Sake

伝統的な山廃仕込による酸の高さが広がりのある味わいを醸し出しております。

果実の様な香りとフルーティーな味わいが特長です。ノーベル賞受賞ナイトキャップパーティで二年連続で採用されました。

A special sake with elegant fruity aromas and flavours. It has featured at the Nobel prize competition's 'Nobel Nightcap' party for two consecutive years.

Made using the traditional 'Yamahai' method, the robust flavours creates a harmonious balance with the crisp and refreshing finish. Best served slightly warm to bring forth the sake's full aromatic potential.

Omachi rice is polished to 55%, and the mash is carefully fermented at a low temperature using 1801 yeast. The sake is transferred to a tank via Yabuta filtration and bottled unfiltered as nama (raw) sake without any added water. It is then aged at a low temperature for about six months. The moderate ginjo aroma and the rich, distinctive flavor of Omachi rice create a perfect balance.

[Cool designated product]

This Sake Uses 100% "Kura no Hana" rice suitable for sake brewing from Kesennuma. Junmai Daiginjo brewed slowly at a low temperature in the bitter cold. A gorgeous fruity scent. It has a mellow texture, a well-balanced flavor, and a gentle sweetness. The aftertaste is sharp and crisp.

GST Included

Country of Origin: Japan

A smooth, pure rice sake filled with umami flavours. This sake is perfect for pairing with food.

■2020
[International Wine Challenge (IWC) SAKE Division] 
Sparkling Division Silver Award Yamano Kasumi

This is a bottle that takes advantage of traditional sake brewing techniques while exploring the possibilities of sake. The fine bubbles that arise from the secondary fermentation in the bottle and the fruity Ginjo aroma rise from the misty lees. 

森嶋　　ひたち錦　辛口純米吟醸　生原酒　(15％) 1.8 lt

Hitachi Nishiki is a rice suitable for sake brewing in Ibaraki Prefecture, developed in the local prefecture.
The only Morishima brand sake labeled as “dry”.
Even if you say dry in one word, it is still Morishima. A well-balanced taste that combines transparency and freshness. The image is polite and neat, not gaudy.
Please enjoy the beautiful dry Morishima.

On days when you want to eat a lot, have a dry cup that is as good as cooking with oil. The light and smart aftertaste goes well with meat dishes such as roast beef, Happosai, and fried tofu.

Refrigeration required

Australian Sake Awards 2022 - Award Winner

55% migaki. Soft and elegant taste with mild aromatics.

Made using 100% high-quality 'Wakasui' sake rice from Aichi prefecture, this pure rice sake has delicate aromatics and a crisp, dry flavour.

This item accounts for 70% of total shipments. We always use Yamadanishiki for the Jyuku Koji part and Moto starter. Koji cleaning level is 50% comparable to Daiginjo. Added steamed rice Kakemai is Gohyakumangoku cleaned to 60%. We think this combination is best for both cleanliness and deliciousness. This is a popular product used in a very wide range of applications.

Whether you prefer it chilled, heated, or on the rocks, the robust and delicious flavour of Fukumitsuya's Kuroobi Dodo Yamahai Junmai (15%) 720ml will not disappoint. With its pleasant acidity and rich umami, this domestic rice and rice koji blend (polishing ratio: 65%) features a mix of Yamada Nishiki (60%, produced in Naka-ku, Takamachi, Hyogo Prefecture) and Kinmon Nishiki (40%, produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture). This junmai and yamahai-prepared junmai ginjo sake blend (60%) has an alcohol content of 15%, a nihonshu meter value of +5, and an acidity of 1.9. Enjoy the bold flavour on the rocks (or however you like it) - it's perfect for any occasion!

Enjoy daily Koshi no Homare Dry Junmai Sake from Hara Sake Brewery. Versatile and crisp, with a perfect balance of special sake-brewing rice and underground water. Made in Niigata Prefecture with a 65% rice polishing ratio and 15% alcohol content. Perfect for any occasion or gift.

This is an autumn product of "Suminoe" that has been pasteurised. It is a pure rice sake with a gorgeous aroma and a crisp, dry finish.