Canned, bottled and retort

Used 100 % rice from Niigata Prefecture. The aftertaste is refreshing with a refreshing aroma and light taste. It is an easy -to -drink liquor with...

Used 100 % rice from Niigata Prefecture. The aftertaste is refreshing with a refreshing aroma and light taste. It is an easy -to -drink liquor with...

It is a Tanrei dry sake that can enjoy various ways, such as room temperature, cold, and warm, and the rice flavor spreads, but the dishes progress...

With a summer aging, the umami has increased, and now in autumn is the sake of drinking.  

A exciting sake that feels rich and sharp. If you drink it cold, the sharpness will be outstanding, and when you warm it, the taste of the rice spr...

100 % of local Yamada Nishiki is used. It is a gem that is concerned with local production for local consumption.  

A mellow Junmai Ginjo sake brewed by the association 1801 yeast of the 50 % rice polishing rice.  

To bring out the raw flavor, it was stored raw at a low temperature and subjected to instant heat treatment during bottlening.

A carefully selected sake brewing good rice, and is a brewed sake made with ginjo with handmade koji and pure yeast. Fruity Ginjo scent and mellow ...

A carefully selected sake brewing good rice, and is a brewed sake made with ginjo with handmade koji and pure yeast. Fruity Ginjo scent and mellow ...

I carefully polished Yamada Nishiki to 50 %. It is a liquor that features Ginjo flavors and mellow flavors that are fermented for a long time at lo...

A carefully selected sake brewing good rice, and is a brewed sake made with ginjo with handmade koji and pure yeast. Fruity Ginjo scent and mellow ...

I carefully polished Yamada Nishiki to 50 %. It is a liquor that features Ginjo aroma and mellow taste that is fermented for a long time at low tem...

Daiginjo sake with a gorgeous scent and elegant flavor that uses 100 % Yamada Nishiki from Mie Prefecture.  

Daiginjo sake with a gorgeous scent and elegant flavor that uses 100 % Yamada Nishiki from Mie Prefecture.  

Junmai Ginjo, which is all from Kyoto yeast "Kyo no Koi", and all of the yeast produced in Kyoto. A neat and moderate acidity and a slightly flavor...

100 % of Yamada Nishiki. The freshly squeezed winter was stored as it was, and it was carefully aged until the flavor was swell.  

It is a sake that was born to harmonize with the environment and really delicious sake.  

Sake in the food that complements dishes. It is a dry classic sake.  

A pure rice sake with a umami using a phantom sake rice "Bizen Omachi rice" and akebono. You can enjoy delicious and fun from cold to warm at the c...

Features the original flavor of the rice and the rich taste of pure rice  

Gentle -friendly liquor with a light ginjo scent  

*This product can be purchased for more than 5 pieces. A light and dry pure rice sake made entirely using Uonuma rice. It has a smooth taste and ju...

A delicious, delicious pure rice sake made using rice from Uonuma. It has a rich, deep flavor that brings out the original flavor of the rice.

It is characterized by its refreshing fruit-like sweetness and refreshing sourness. Recommended on the Rock.

The alcohol content was changed to 13 degrees while remaining the fresh flavor of raw storage, and it was finished in a light touch without fatigue...

Junmai sake with a mellow taste that does not get tired of drinking. It adopts a polished rice polishing method called flat rice, and the fluffy sc...

Junmai Ginjo Sake with a rich flavor with gorgeous aroma and bulging.    

Using Kochi Prefecture's Uchi -Sari, it was finished with yeast Kochi prefecture. It features a refreshing and refreshing scent, has a refreshing a...

Because it has a "plenty of richness and sharpness", it goes very well with modern diet. From cold to warming, you can enjoy deliciously at your fa...

Junmai Sake, a swelling flavor that fully stored the original taste  

It is a special manufacturing method to store unfiltered Honju sake raw, and the taste is well balanced with the neat flavor and deep flavor.  

Raw storage sake that is heated once without the filtration process, a refreshing taste and deep -flavored sake.    

The excellent sake brewing rice "Yamada Nishiki" was carefully prepared with "Natural Water of Mt. Kiso Gitake" suitable for ginjo brewing.  

Ginjo Junmai sake brewed in rice from Chiba Prefecture. It features a light taste and a slightly stronger acid. If you can drink it with a lukewarm...

A rich dry book brewing that can be enjoyed in cold or hot, prepared in rice from Aomori Prefecture  

Cool sake brewery, which is aged low temperature, is an alcohol of 20 degrees and delicious.☆KURA MASTER 2018 Winner of the Sake Division Gold Award  

Do you know about shorthorn beef? What brand beef is the first thing you remember when you hear the word beef? Matsuzaka beef, Kobe beef, Yonezawa ...

Emotione No. 12 vinegar, emotione, has the same meaning as the English emotion, but it is an exciting and elegant vinegar that is deliberately tran...

This is the best "deep steamed shikabusecha" harvested at Makinohara Daicha Garden in Shizuoka Prefecture, brought to you by Takayanagi Seicha, whi...

~It will bring happiness to those who eat it"June Forest" Blueberry Cheesecake ~ Rich Blueberry Cheesecake: Wedding Resort June Forest is popular f...

A new type of sweet ice cream featuring a photogenic ice cream, Langueda, brought to you by a long-established Kyoto store!This crunchy dough has a...

Fuguchiri Beauty Pot For two servings, this is an exquisite Fuguchiri Hot pot set that warms the mind and body. The soup made from soy milk base wi...

We made it without using chemical seasonings, mainly using dim sum variety sets that are particular about the material and domestic raw materials. ...

A gyoza set made with a focus on ingredients. These carefully selected dumplings are made using mainly domestic ingredients and are made without ch...

Oita Prefecture's proud Kanpachi, red sea bream, and fatty shime mackerel from Kyushu are grilled to bring out the flavor and carefully prepared in...

Sakari Noodles were the leading expert in making noodles, when domestic wheat was considered difficult to make noodles, with the concept of food sa...

Premium made with plenty of teaTakayanagi Seicha "Makinohara's Drop Tea" While many green tea drinks are extracted from the 2nd tea and the Autumn/...