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The fresh, pine aroma draws you in and then keeps you there once you experience its exquisitely balanced flavors of rice sweetness and umami. Enjoy it cold in summer and warm in winter.
Brewed using Kochi prefecture's original rice, Gin no Yume, this sake has an umami-rich taste. The savory tones are enhanced by slightly citrusy flavors that yield a clean, refreshing finish.
The pink label sets the vibe, bright, playful, and alluring. Produced with local yeast and rice as well as white koji, which adds a little more citric acid.
This is a dry sake with solid umami, strong acidity, and less focus on fruitiness. Perfectly matched with seafood, fish, and soy sauce flavors. Versatile temperature range.
Vintage Junmai Sake. This sake is brewed in 2013, has been matured at low temperature in bottle. The rich flavor and characteristic of Omachi is enhanced through a slow maturation process.
This Genshu - i.e. an undiluted Shochu - has a mellow and sweet taste despite it's high alcohol content. Contains all natural ingredients and no additives.
Kakushigura Mugi Shochu is a carefully cultivated and Oak Barrel aged Barley Shochu, with a nose of sweet vanilla and a rich flavor. Kakushigura is that selected Genshu (undiluted shochu) is aged with oak cask. It is yellow colored and has rich aroma.
Plum mixed with 100% Junmai sake. Unlike plum wine made with distilled spirit, it doesn't have that alcohol smell. Very mild aroma of plums, soft on the palate. Great aperitif as well as digestif with ice cream.
Amabuki shuzo brewed specially to pair with SUSHI! It is Crisp and Sharp intense by high acidity. Light and moderate aroma from ingredients; steam rice and koji, on mouth feel. crisp texture, and short and sharp finish.
This elegant Daiginjo is made from a very special strain of special sake rice; Yamada Nishiki grown by farmers who have been working at it for five generations.
