December Monthly Special

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.

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.

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.

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 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.

In close collaboration with Alain Ducasse and Gérard Margeon, Shichiken has created this special sparkling sake. "Alain Ducasse Sparkling Sake" is inspired by Alain Ducasse's terroir, the Mediterranean Sea.
Ryoko Kitahara created this sparkling sake under the direction of Gérard Margeon, the chef sommelier of Ducasse Paris, using methods such as aging in cherry barrels and secondary fermentation in the bottle.

A lightly cloudy sparkling sake inspired by the mist floating over Mt. Kaikoma. The fine bubbles unique to "secondary fermentation in the bottle" pop elegantly, and you can enjoy a refined velvety texture. A well-balanced refreshing flavor reminiscent of cheesecake, butter, and pineapple spreads in your mouth.

"Asahi Shuzo" Dassai 45 Junmai Daiginjo nigori Champagne (13%) 360ml

Takara Shochikubai Shirakabegura Mio Sparkling Seishu 300ml

"Asahi Shuzo" Kubota Sparkling (12%) 500ml

Shirataki Jozen Mizunogotoshi Sparkling 360ml

"Asashi Shuzo" Dassai 45 Junmai Daiginjo Nigori Champagne (13%) 360ml

“Tenryo Shuzo” Tenryo Sparkling Suma Suma (5.0%) 720ml

"Takara" Shochikubai Shirakabegura Mio Sparkling Seishu 300ml

"Miwa Shuzo" Shirakawago Awanigori Tansan Junmai 500ml