江井ヶ嶋酒造

Mizumoto (Bodaimoto) is a rare method in Japan that uses a brewing method established in the Muromachi period to soak raw rice in water to promote ...

It is a liquor with a rich and deep taste in the faint sweetness.  

Hyogo Prefecture Yamada Nishiki is up to 50 %, using Ginjo yeast, fermenting carefully at low temperatures for a long time, and tanks at 16 degrees...

35 % of Yamada Nishiki from Hyogo Prefecture. Characterized by the gorgeous fragrance and comfortable Kira Yamada Nishiki.  

Mizumoto (Bodaimoto) is a rare method in Japan that uses a brewing method established in the Muromachi period to soak raw rice in water to promote ...

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

You can enjoy the fine taste and gorgeous aroma unique to Ginjo Sake.  

It features fruity Ginjo scent and subtle sweetness.  

Used 100 % of Banshu Miki and Yamada Nishiki. The scent is modest, refreshing, rich and well -balanced sake.  

Used 100 % of Banshu Miki and Yamada Nishiki. The scent is modest, refreshing, rich and well -balanced sake.  

Special pure rice sake prepared with 100 % rice suitable for sake -based sake. It features a gentle scent and a sharp taste.