scene

The goodness of the light throat brings out a refreshing sharpness.  

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 ...

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 ...

Omachi Yonai Junmai Ginjo Doburoku. It features a grain of thick koji and a subtle sweetness and sourness of the koji that spreads in the mouth, an...

Omachi Yonai Junmai Ginjo Doburoku. It features a grain of thick koji and a subtle sweetness and sourness of the koji in the mouth.  

Sake at +8 degrees and ice temperature storage? 5 degrees flavor. Please enjoy the refreshing aroma and fine taste.  

Uses Yamada Nishiki, a local contract farmer who won the Minister of Agriculture, Forestry and Fisheries Award. Ginjo that you can drink while eati...

The phantom sake rice is used as a blend of "Gran Ryo" and "Yamada Nishiki". Mountain abolition of Tajima style that is easy to drink. Ginjo with a...

Use the phantom sake rice "Gran Ryo". It has a characteristic and impressive umami, but it is sharp, and the fish are true together with meat dishe...

This is a seasonal Ginjo, where you can enjoy naturally aged, making use of an excellent storage environment in a brick store that has been built f...

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 ...

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

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...

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 ...

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

A light and dry pure rice sake made entirely using Uonuma rice. It has a smooth taste and just the right amount of deliciousness.

*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...

Tanrei dry pure rice sake prepared using rice from Uonuma. The light taste and the moderate umami taste.  

Kikusui Ichi "warm -up" Junmai sake. In the cold, the sharp mouth is sharp, and when it is warm, the richness is emphasized and the fluffy umami sp...

Fruity aroma and sweet and sour taste reminiscent of kiwi fruit

The soft fruit incense and the soft sweetness spread to the mouth.  

A liquor that symbolizes the sake culture of Ume Nishiki, which was raised by the food culture of Setouchi. The soft and soft spout based on soft s...