This one is something uncommon in the sake world—a blend of multiple batches of different sake! They all use the same rice and water so there is some consistency, but it’s still quite complex.
“Itteki” means one drop, and “nyukon” means putting your spirit, heart and soul into it. Every drop of this sake has the brewmaster’s soul poured into it.
A delicious pear flavor graces your tongue and deepens the more you drink. The top grade "Yamada Nishiki" rice is creatively brewed to produce a complex sake you'd be proud to serve to any guest.
The flagship brew of Chiyomusubi, this sake is made with Goriki sake rice that is unique to Tottori Prefecture. Chiyomusubi “Goriki 50” toes the line between light and rich, and does so with a slightly dry touch.
Envision a crisp winter morning, delicate snowflakes gently falling as warm sunlight peeks through the gray sky. Put it in a bottle, and you have Harada “Arabashiri” Nama.
By using rich rice and soft water, Nagai has managed to produce a fine sake with a sweet creamy essence. The inspiration for the drink came from the flowers that bloom in Oze valley, where the sake is brewed.
Combining the pristine water of Akagi Mountain and the esteemed techniques of Iwate Nanbu Toji (aka. “a northern sake brewing guild"), this sake is a hand-crafted masterpiece.
The nose on this wonderfully packaged sake is a unique collection of honeydew melon, green apple, nougat, and cream tones. Talk about a different Daiginjo! No, this is no fruit bomb, or some silly sweet brew.
The name Matsu no Midori was given to this sake by the master of tea ceremony at Omotesenke, a traditional school of tea ceremony. Like fine-grained Japanese paper, this sake is smooth and sensual.
