Sake

This sake is perfect to pair with sushi. Amabuki’s I LOVE SUSHI Junmai has a dry flavor, but its soft acidity and moderate umami make it a versatile choice for any dish. Whether you are having sushi or any other rich and flavorful food, this sake can complement your meal with ease.

This sake speaks for itself, the perfect sake to go with your sushi! Amabuki’s I LOVE SUSHI Junmai acts as a palate cleanser with its dryness but well-balanced soft acidity and moderate umami make it an easy go-to for food pairings. From sushi to a variety of dishes and any occasion, Amabuki I LOVE SUSHI can handle the rich, oily, umami blessed, and strong charactered foods with no problems.

Brewed by the traditional brewing method called “Kimoto,” using the flower yeast of rhododendron, the combination of Kimoto and the rhododendron flower yeast brings about unique acidity and aftertaste. Since this sake has a well-balanced taste with the body that spreads in the mouth, it makes a great match with any kind of food. Although it is good to be served chilled, you can enjoy it at any temperature. Opulent and high umami.

Amabuki Junmai Ginjo Omachi Flower Yeast Namasake is a unique and captivating sake that showcases the artistry of Amabuki Brewery. This sake is made using Omachi rice, a highly regarded and rare variety known for its rich flavor and expressive characteristics.

What sets this sake apart is the use of the “flower yeast” method, where the brewers incorporate yeast strains derived from flowers during fermentation. This technique imparts a distinct floral aroma and a delicate, nuanced flavor profile to the sake.

A fresh creation from Amabuki brewery. Strawberry flower yeast is used to give this sake a refreshing sweetness and fruitiness that is reminiscent of plump, ripe strawberries. A succulent bottle loaded with pleasing flowery aromas accompanied by a fresh sourness and umami that gradually reaches your palate.

This sake features rounded and creamy flavor on the palate at first and a hint of dryness at the end. It also has a refreshing attack since it is an unpasteurized sake. It goes well with an array of different cuisines.

This sake is a revolution in the taste color and aroma. A unique sake with beautiful rosé color coming from the use of ancient black rice. A light, slightly sweet and fruity brew.

Mouthfeel is clean and smooth and it flows in a mouth very nicely. Once going down through a throat, super dryness comes out and finishes sharp. This is a refreshing and crisp Sake.

The sake was named “Chie Bijin” because the founder’s wife’s name was “Chie.”

Approximately 130 years after its founding, the 6th generation brewer, Atsuyuki Nakano, opened Chiebijin in hiragana. The purpose is to show the existence of Oita’s sake and beautiful women to the whole country.

Oita Prefecture is an area where fish dishes, including Seki mackerel and Seki mackerel, which are known as high-quality fish, are well-established. Chie Bijin Junmai Sake, which has been loved locally for many years, is destined to create a sake that goes well with fish dishes. That’s the part that can’t be changed.

The “Chiebijin Junmai Daiginjo Yamada Nishiki” is an alcoholic beverage made from Yamada Nishiki from Hyogo Prefecture.

“Chiebijin” is a “drink for meals” made with exquisite balance. It has a moderately sweet taste and has various flavor elements, so it can harmonize with dishes and enhance them. Among the flavor elements at Chiebijin, the one that is important as a sake to accompany meals is acid. If only the aroma and sweetness were used, it would tend to be sticky, but the strong acidity allows it to harmonize with the food, creating both a gentle aftertaste and a sharp finish.

Chiebijin Junmai Ginjo is aromatic, fresh juicy & semi which Nakano Shuzo is now famous for. Enjoy beautiful aromas of white peach, fresh strawberry & melon. Quite soft on the front plate with sweetness slowly lingering, finished with a touch of dryness.

Junmai Daiginjo Yamada Nishiki 50 “Morning fog in the harbor” One indispensable for port towns. It is a light sake with a taste that you should try at your usual dining table, such as pairing with seafood.

Chiyomusubi “Goriki 50” toes the line between light and rich, and does so with a slightly dry touch. You’ll find the aroma reminiscent of fresh rain, calming and exquisite. On the tongue this sake delivers a savory flavor with a nice dash of spiciness we find very unique to this sake.

Sturdy, unfiltered, well-rounded, and all-around good sake! A real crowd pleaser, this sake starts with the pleasant taste of lychees, followed by a bit of juiciness, then leaves you with a clean, dry ending. The tropical notes performed very deliciously alongside a little spice – blistered shishito peppers were a great pairing! This sake is considered tokubetsu (special) because the brewer takes special care in limiting water absorption during washing and uses a special blend of yeasts including one for daiginjo. Enjoy at room temperature.

This sake has been milled to 23% and is one of the most polished sakes in the world. With a nose of grapes, flowers, strawberries and honey the flavor is as luscious as the aroma. Dassai 23 is a clean and plump Daiginjo with chapters of flavors wrapped in a deep and layered structure. Look for hints of brown sugar, fleshy plums and minerals with an elegant lasting finish.

This sake has been milled to 23% and is one of the most polished sakes in the world. With a nose of grapes, flowers, strawberries, and honey, the flavor is as luscious as the aroma. Dassai 23 is a clean and plump Daiginjo with chapters of flavors wrapped in a deep and layered structure. Look for hints of brown sugar, fleshy plums and minerals with an elegant lasting finish.

This sake has been milled to 23% and is one of the most polished sakes in the world. With a nose of grapes, flowers, strawberries, and honey, the flavor is as luscious as the aroma. Dassai 23 is a clean and plump Daiginjo with chapters of flavors wrapped in a deep and layered structure. Look for hints of brown sugar, fleshy plums and minerals with an elegant lasting finish.

Dassai 23 Centrifuge is the ultimate expression of the Japanese blending of ancient artisan technique with precision technology, all in the pursuit of better sake. During the brewing process the sake is extracted by a unique centrifugation process that separates the liquid from the rice solids without pressing, resulting in a refined gorgeousness and delicacy.

This sake has been polished down to only 45%, which generously gives you a flavorful mouthfeel, smooth texture, along with a refreshing finish that will leave you desiring for more.

Ultra luxurious, elegant, perfectly balanced, multi-layered and complex with a long finish. This is the pinnacle of all Dassai sake

Asahi Shuzo embarked on a quest over a decade ago to craft sake that surpassed the excellence of even their finest sake. Driven by deep passion, they brewed batch after batch, until the fateful trial that ended up being Dassai Beyond. If you’re lucky enough to get your hands on a bottle, know that you are drinking sake beyond your wildest dreams. The flavor spreads through you like warm sunlight, enlightening every sense, and transcends what words can describe. The rarity of such a sake makes every bottle a work of art to be enjoyed with awe.

The “Dassai Umeshu“. It’s a honkaku umeshu meaning it contains only the base alcohol which is DASSAI 23, sugar, and plums — thus no added flavoring, coloring, or souring agents. The liquor used in the new umeshu is of course Dassai’s world-famous Junmai Daiginjo 23%, in which Yamadanishiki rice being milled down to 23%.

To craft the ultimate Junmai Daiginjo sake Dassai 23, Yamada-Nishiki rice is first polished down to 23%, making it one of the most polished sakes in the world. It’s polished 24 hours a day for 7 days straight—that’s 168 hours spent on polishing!

Experience the exquisitely refreshing flavour of this compact daiginjo sake.

Perfect for when you need a dose of relaxation with one of Gekkeikan’s premier sake creations, this “shot” of daiginjo sake offers a crisp burst of the freshest fruity flavours. Lively on the nose, with invigorating apple and pear notes, this sake is made with twice the amount of yeast to ensure its refreshingly dry mouthfeel is quenched by an array of juicy aromas. Refined quickly and concisely so these sharp notes harmonise with the smooth consistency of this daiginjo, this sake creates a finely polished beverage best enjoyed chilled with a sweet chocolate treat.

This sake was brewed using cultivated wild yeast found in our old brewery resulting in a fruity, tropical flavored sake, with well balanced sweetness and acidity. The sake was had undergone minimal filtration leaving greenish hues along with juicy pineapple and peach flavors. Enjoy this delicious sake at room temperature, or chilled.

Ginkon Junmai Daiginjo Hattannishiki offers a balance of elegance, complexity, and smoothness, characteristic of Junmai Daiginjo sakes. Junmai Daiginjo sakes are known for their refined and complex flavor profiles, often exhibiting floral, fruity, and sometimes even creamy characteristics.

This Junmai Daiginjo Genshu sake was matured alongside and chilled by a massive amount of snow stored in the same insulated room, known as our “Yukimuro”. This method of storing food at low temperatures, using the abundant snow provided by nature, has been used traditionally in our snowy region of Uonuma, Japan for centuries. From the cold of the snow alone, temperature is naturally kept stable at 3 degrees Celsius without the use of electricity. After three years, the sake becomes round and very smooth.

Aged in a snow storage room, one of the most ancient methods of preserving Sake, Hakkaisan Snow Aged Junmai Daiginjo 8 years is gently aged with the utmost love and care in the brewery. Unlike traditional aged sake, there is no changes in the colour. It remains clear and water-white, with an extremely elegant and smooth.

This sake originates from the Niigata Prefecture in Japan, renowned for its pristine water source from the snowmelt of the Japanese Alps, which contributes to the exceptional purity and quality of the sake produced in the region.

Brewed with premium sake rice, this sake is matured at low temperatures in an unpasteurized “nama” state. Pasteurized right before bottling, Ginjo Namachozo Sake has a fresh, crisp and refreshing taste. As a fresh style premium ginjo, this sake has an abundance of elegance and flavor. Serving Temperature: Well-chilled, over ice or at room temperature.

A premium namachozo… minimally pasteurized in order to retain its freshness, semi-dry, flavorful, light-bodied, with aromas of banana and green apples, the rice has been polished down to 60%… Enjoy with Fish and Vegetable Tempura, Sashimi and Sushi.

A semi-dry sake, full-bodied, with aromas of cedar aged in Yoshino barrels. Drink using a wooden masu cup. “Yoshino” is named after the Yoshino Forest in Nara prefecture. Yoshino cedar is a fragrant wood and has been the preferred wood for producing fine Japanese sake barrels called taru.

This entry level sake has good balance of five flavors (sweet, salty, spicy, sour and bitter).
Taste is light bodied along with a clear and clean finish.

Sake on the go!! Semi-dry, light-bodied, great for everyday enjoyment. Enjoy with chips, nuts, beans, dry fish, sausages and crackers.

Tasting Notes: It has a refreshing linden-like aroma and a delicate yet beautiful acidity with a core. The crisp, sharp aftertaste is very pleasing, and it is clean, pure, and dry, brewed by ALL Gifu.

Red Face is brewed to be a gentle and easy-drinking sake that promotes rice flavours with delicate fruits.

Carefully polishing away the outer layers of the famed Yamada Nishiki rice from Kanagawa prefecture, this Junmai Ginjo is made to be good for any time, any meal, and any temperature. The nose is gentle and floral, and it has a delicious and refreshing flavor that cleans the palate.

Awards:
– 2021 San Francisco International Wine SFIW – Gold Prize
– 2021 Tokyo Regional Sake Awards -Jumai Kanzake Category – Honor Prize
– 2018 IWC Junmai Category – Silver prize

This Kimoto sake has a rich body, well-balanced acidity, and strong umami flavor. Umami is the aftertaste, which is a balanced richness from both bitterness and sweetness, and a smooth acidity, Yogurt and sour cream flavors can be detected in the long, lingering finish.

– Kura Master Platinum Award winner 2018 and 2019
– National Sake Competition 2018 Gold Medal
– National Kanzake Contest 2018 Gold Award

Nabedana Jinyu Junmai (仁勇 純米酒) is an affordable table sake with a well-balanced blend of full-bodied and soft flavours. It is produced by Kanzaki Brewery (神崎酒造蔵) in Katori, Chiba Prefecture and is recommended as a standard evening sake to be enjoyed cold or warmed.

Fine Sake Award [Gold Award, Main Category] in 2017, 2021

Nabedana Jinyu Junmai Ginjō (仁勇 純米吟醸酒) is an affordable table sake with a well-balanced and discreet ginjō aroma and a moderate, full-bodied flavour. A junmai ginjō sake that tastes best chilled. It is produced by Kanzaki Brewery (神崎酒造蔵) in Katori, Chiba Prefecture.

A new standard product with high-cost performance. A well-balanced combination of subtle Ginjo aroma and moderately rich flavor. A Junmai Ginjo sake that is delicious chilled.

Rare! Platinum Award in the aged sake category of Kura Master. This sake has a delicate profile, with the potential to withstand long-term aging. Nutty aromas, dried fruit flavors are very prominent. This complexity was developed complexity through time in ideal conditions.

Enjoy rich flavor with great depth, paired with an immersive and elegant aroma.

This sake is made with Sakemusashi rice and given a 60% polishing ratio.

Enjoy this sake at any temperature, from hot to cold.

A masterpiece with an exquisite balance of gentle aroma and deep, round taste.

This Junmai Daiginjo is made only with the most exquisite Sakemusashi rice and given a 40% polishing ratio.

We recommend consuming this sake anywhere from ambient temperature to cold.

The finish of this sake is described as the full-flavored essence of rice. It has a thick, refined taste and a pleasant, gorgeous aroma.

This sake is made with Tamaei rice with a 50% polishing ratio.

We recommend consuming this sake anywhere from ambient temperature to cold.

Brewed with two types of contract farming sake rice Yamadanishiki and Kinmonnishiki, this Junmai Ginjo has grapefruits or apple like aroma, silky and mellow texture, and gentle acidity and mild bitterness making the aftertaste clean and crisp, Pair very well with Japanese traditional delicate seasoned foods.

Organic Junmai sake, which obtained a rigorous organic certification for sake in Japan, the US and the EU. Brewed only with organic sake rice from our contract farmers, this Junmai sake has gentle cereal and earthy aroma with a mild mouthfeel, it has a good balance of Umami, acidity and bitterness. Pair well with mildly flavored dishes creamy sesame sauce, vegetable dishes and Tofu.

This Junmai Daiginjo has been long known as the “Miracle Saké” due to the completely organic form of rice production, with the process being pesticide and fertilizer free. Brewer Kikuchi Shuzo prides itself on its traditional methods of harvesting each rice crop by hand with no machinery used in the whole process. This attention to detail and the delicate, assured process results in an authentic, taste and a drink that embodies the flavours of a truly traditional Japanese saké.

A natural Sakè brewed using Omachi rice that was grown under the supervision of acclaimed Orchardist and farming innovator, Akinori Kimura, this Gold Medal Award winning Junmai Ginjo’s pale straw colour denotes its strong, fruity aroma of pear and the sweetness of salt water taffy, with a hint of creamy vanilla and Anise. A light bodied Sakè with a hint of sweetness on the palate, this unique, naturally produced Sakè is best enjoyed chilled.

Kinryo Olive Junmai Ginjo is a sake from Nishino brewery made with “Sanuki olive yeast”. Sanuki Olive Yeast” was created from olives grown in the warm maritime climate of Seto Island. Despite the natural yeast from the lush olives, this Junmai Ginjo sake has a flavour reminiscent of young Muscat and the bitterness of green vegetables. It is characterised by a refreshing, tropical acidity.

Kinryo Kusukami (Camphor Tree God) is made using yeast isolated from the 900 Year old Camphor Tree that stands guard on the Kinryo brewery grounds. Legend has it that the Kotohira Tengu used to rest at this tree.

Kitaya Daiginjo Gokujo Shizuku Shibori is a premium sake renowned for its elegant and complex flavor profile. It often exhibits floral note, such as cherry blossoms or jasmine, along with fruity undertones like pear and melon.

Kitaya’s masterpiece, awarded the Champion Sake at the IWC 2013 in London against 583 other Japanese sakes. Using high quality “Yamadanishiki” rice from Fukuoka and polished down to 35% and fermented in controlled temperature. The IWC praised it as rich and mellow but carrying clear taste with elegant aroma.

Using high-grade “Gin no Sato” rice from contracted farms locally and polished down to 59% and slowly fermented with low temperature to produce a sake with a fruity ginjo aroma, light, crisp and dry on the palate. This is a value for money Junmai Ginjo.

Using a local rice “Yume-Ikkon” originating from Fukuoka and polished down to 60%. This Junmai is slowly fermented in low temperature. As a result, it expresses rich and full-bodied taste along with a fresh and fruity scent. It goes well with a wide range of dishes.

Kozaemon’s best seller. Very aromatic on the nose, with notes of green apples and fresh acidity. Light and elegant with a rich palate with clean and crisp moderate acidity present. Pairs well with almost all kinds of food. Fit for light tasting dishes when chilled and is perfect for meat and oily food when warmed.

The Omachi rice is perfectly suited for Kozaemon’s brewing water.¬†Highly fragrant, rich and thick on the palate. The sweetness of the rice shines through in this powerful sake.¬†It has a mild taste that is full of fragrance.¬†Delicious with sweet tasting dishes, such as egg/tamago etc..

On the nose, notes of red apples and steamed rice. But on the palate, a pleasant surprise as it is quite fruit forward for a non-ginjo sake. Very versatile as it can be enjoyed chilled or warm, and with different types of cuisine and dishes such as rice, fried foods and cheese.

This Sake best complements Japanese cuisine. A Junmai sake with the qualities of Tokubetsu Junmai. Pairs with practically everything. Drink warm or room temperature.

This Junmai Daiginjo has soft and subtle character aromas and flavor. It expresses a creamy and smooth texture on the palate. This is due mainly to its well-polished Yamadanishiki rice variety and infusion of small quantities of hard water to give this sake a firm backbone and focused flavors. Goes well with grilled fish, sauteed vegetables and spicy tuna.

Kuroushi has a unique, mellow flavor and a satisfying thickness from being unfiltered and undiluted. Its curious mix of Persimmon-sweet and citrus-sour play out across the palate before fading into a gentle, lingering finish. The whole drink is wrapped up by a faint earthy tone, a quality of being pasteurized only once to retain freshness.

Made using Koshitanrei rice from Sado Island. It has a rich, complex tropical fruit aroma of mango and pineapple. Citrus acidity with a refreshing and fragrant fruity taste. Savory with some spicy herbal texture.

Obata Shuzo is located on Sado Island in Niigata. Starting with pure, high quality groundwater, and world-famous rice, Sado Island has become known as an excellent place to produce sake. Since Manotsuru’s founder Yososaku Obata had estblished OBATA SHUZO in 1885, we have been using the traditional hand-made methods for more than a hundred years, with great appreciation for the abundant nature that surrounds us on Sado.

Manotsuru Junmai Maimai Koshiibuki is a handcrafted junmai sake from Obata Shuzo, a family-run brewery on Sado Island in Niigata Prefecture, Japan. Brewed with locally grown Koshiibuki rice polished to 65%, this sake reflects the brewery’s dedication to harmonizing rice, water, people, and the terroir of Sado Island.

AKA (Red) is bright on the surface yet deep, brewed as a yamahai for complexity, with subtle fruit and dairy aromas and a refreshing acidity underpinned by savory umami.

AKA, named for the vermillion color of official stamps used throughout Asia, is typical of the yamahai style in that it brings the flavor of rich food into sharp relief.

Perfect for casual gatherings, Origarami is a new type of lightly cloudy, naturally sparkling sake offered in limited quantities.

Similar to petillant naturel wines, this “pet-nat” sake is fermented in the bottle and sold unfiltered “on-the-lees.” Origarami offers a sensory double-entendre, combining crisp bubbles and wine-like acidity with the creamy and savory richness of sake.

KAYA is named for the brown and gold color of rice fields during the autumn harvest. KAYA (Brown) undergoes relatively less polishing to preserve the savory depth of local Nagano sake rice. Mild aromas of brown rice and cream lead to sweet & savory umami lifted by clean acidity.

KURO is named for the lustrous black of traditional lacquerware. Great for everyday sipping or those special black-tie occasions.

SHIRO (White) is Masumi’s “session sake,” light enough to enjoy all night. Mild aromas of banana and apple lead into a palate that is gently sweet and brightened by acidity and lingering savory umami.

SHIRO is named for a soft white cloth made from tree bark that has the same light and buoyant character.

It has a soft and gentle mouthfeel with a mint-like cooling sensation. A little dry, smooth and deep taste. Rich fruity flavor & dense aftertaste like figs.

Nito Dewasansan 55 Junmai Ginjo Sake is a premium Japanese sake that showcases the unique qualities of the Dewasansan rice variety. It is categorized as a Junmai Ginjo sake, indicating that it is brewed from rice polished to at least 60% of its original size and does not contain any added alcohol.

Nito Junmai Ginjo Omachi 55 Usunigori Nama Sparkling sake is a unique and special type of sake that offers a combination of flavors, textures, and aromas that distinguish it from traditional sake styles.

Refreshing aroma, juicy taste, clean aftertaste… Everything is well balanced and nicely put together. You can enjoy it for a long time without getting tired of drinking. Full bodied & complex depth.

Muchousie Nama may offer delicate floral aromas with hints of tropical fruits such as melon and pineapple.
Flavor: On the palate, expect a clean and crisp flavor profile with a balance of fruity and rice-forward notes. Junmai Ginjo sakes are known for their refined and elegant taste, with a smooth and mellow finish.
Texture: Nama sake often has a lively and fresh texture, thanks to its unpasteurized nature, which preserves the sake’s natural vibrancy and complexity.

The aroma of sweet fruits is gentle, and the sweetness is relatively refreshing in the housekeeper, but it has umami and richness and is deep. You can drink it crisply and crisply when it is cold, and you can enjoy the delicious taste with lukewarm sake by changing the temperature.

This unfiltered, nama-zake was created with the aim of achieving a pleasingly aromatic, gentle-tasting beverage. It features a fresh, fruity fragrance and a good balance between tart and savory flavors.

The “black” bottle from the regular releases of the Sanrensei series.

A junmai which has been pasteurised only once (namazume) made only with Ginfubuki rice, a variety born in Shiga prefecture by crossing the Yamadanishiki and Tamasake varieties. An incredibly easy-drinking, dry junmai that is a concentrate of rice umami and sharp taste.

2019: Silver Medal “International Wine Challenge”

The “red” bottle from the regular releases of the Sanrensei series.

A junmai daiginjo which has been pasteurised only once (namazume), made with Shiga Watarifunerokugo rice, an older variety that has been resurfaced in recent years. The sake underwent a rapid heating followed by a rapid cooling process, which imparted a freshness typical of unpasteurised sake to the aroma and a pleasant rice flavour, making it a good pair for a meal.

The “white” bottle from the regular releases of the Sanrensei series.

A junmai ginjo made with Yamadanishiki rice from Shiga prefecture which has been pasteurised only once (namazume). The intensity of the aroma and of the taste of this sake are perfectly balanced.

The traditional brand Mifuku, is dedicated to the Yamahai brewing method. The style is deep, rich and characteristically Shiga. Traditionally sake was made with the style of local cuisine in mind. Shiga is known for its hearty, salty and often pungent flavours of fermentation which form the backbone of the local diet. Being landlocked, the site of the large Lake Biwa, home to the famous local delicacy Funazushi, a rice-fermented lake fish, the sake required the power to match the strong flavours and aromas of some of the local treats. The brand Mifuku stays true to the rich style of Shiga sake and is a great companion to fermented flavours from around the world.

Made from polishing Omachi rice – the pride of Okayama, to 50% of its weight, this is a premium, luxurious saké with a smooth texture and ample flavour. During the cold season, the skilled brew master hones his artisanal skills while the fermentation continues slowly at a low temperature. The well-balanced, fine taste specific to Omachi rice is a characteristic of this saké. It is a fruity aromatic sake with floral notes and a dry finish. This clean, balanced, and complex saké is best enjoyed chilled.

Award-winning brewer Kikuchi Shuzo displays their expertise with this Honour award winning saké. Made from one of the hardest kinds of rice to grow, harvest and brew with, the Omachi rice, this Junmaishu rewards with a strong flavour and aroma distinct to the Omachi rice. Due to the difficulty in utilising this ingredient properly, this saké is brewed with great care and precision, ensuring that each bottle is brewed correctly, creating a rich, full-flavoured saké.

Award History:

Junmai : Médaille de platine at Kura Master 2017 (The Top 10 brands)

This is an all-round type of Junmaishu with a light taste and the umami of rice.
Among Shichida’s products, this one is good value for money, with a well-balanced flavour and goes well with a variety of dishes.

The full charm of the ‘glamorous’ sake rice ‘Omachi’!

Lightly polished sake rice, ‘Omachi’, vying with Yamadanishiki, is used to bring out the power of the rice to the maximum.Junmaishu non-filtered Nama with the low rice polishing technique is well suited to produce the deep taste of Omachi.

This sake has received high acclaim both in Japan and overseas, and is characterized by its beautiful fragrance reminiscent of violets and its rich taste.
The rich taste of unfiltered food goes well with meals, making it the perfect bottle for important anniversaries.

This Junmai Daiginjo ‘Parfait’ was launched on the 20th anniversary of Shichida brand in 2020. Parfait means perfect in French.

100% Yamadanishiki special A grade rice is used with 25% rice polishing ratio to create significantly soft and silky mouthfeel and elegant style of sake. It is matured at minus 5 degree for 6 months to integrate all elements to settle.

This Sake is brewed using artisanal (kurodo) techniques, combined with the Shichida’s brand concept of “drawing the maximum umami from rice” as well as the “lightness” of low alcohol. Delightful flavours of pear and melon, and a silky texture – the well-balanced sweetness and the moderate acidity brings out Shichida’s original refreshing umami.

2020 Silver IWC International Wine Challenge

Shichida’s classic JunGin highly appreciated abroad with a flavour of white peach and a rich aftertaste to appreciate.

By carefully brewing rice that has only been lightly polished, we maximize its smooth and lustrous flavor. This year, we are releasing a sake made with low-glutelin rice called “Shunyo” from our “70.5% Polished” series!

It boasts a fresh and elegant fruity aroma reminiscent of lychee and grapefruit, along with a light taste and an alcohol content of around 14%. The subtle sweetness greets the tongue, while refreshing acidity and a soft rice flavor spread through the mouth in a balanced manner, leaving a pleasant aftertaste.

A sweet sake best enjoyed warm.

Junmaishu brewed with ‘yamahai-shubo’ and heat treated twice. Shichida’s Yamahai contains clear acidity and tender sweetness.

This sake is made with 100% Aiyama, a special sake rice which is rare and difficult to use for rice brewing. The nose is initially subtle and fruity, and gets more pronounced the more contact with air. Once sipped, the mouthfeel is elegant and smooth with gentle sweetness. Behind the sweetness, a very rich umami sensation lingers with a very smooth and clean finish

The charm of Aiyama blooms with contacting with the air, so drink a little and refrigerate it for a week then taste it. You’ll be shocked by the change.

A special sake, brewed using two types of golden yeast, features a sweet aroma of bananas and strawberries, conveying its richness. It has a mellow, gentle taste of rice, along with a lingering umami flavour and the expression “toro keru” which embodies it perfectly. The umami epicentre of this sake reveals an abundance of condensed flavour with every sip.v

Brewed using only iwai sake rice from Kyoto, a special variety revived in recent years by farmers and the Japanese government. Elegant with a subtle ginjo fragrance, this leading junmai ginjo sake brings out the ultimate balance when paired with sushi, sashimi, grilled fish and other Japanese dishes.

Tamanohikari Junmai Ginjo Namasake delivers a vibrant and refreshing taste profile with noticeable hints of melon, green apple, and floral notes. It boasts a crisp and clean texture, offering a delightful balance between slight sweetness and a dry finish. The nama, or unpasteurized, nature of this sake adds liveliness and complexity, making it a truly invigorating and enjoyable drinking experience.

Tatenokawa was the first Sake Brewery in Yamagata who decided to brew exclusively Junmai Daiginjo class sake, and hope to continue to do so while providing their high quality merchandise at an affordable price. Nearly all of the rice they use to brew is locally grown Miyama Nishiki and Dewasansan. In 2014, ANA International picked this sake for their First Class and Business Class sake.

Tatenokawa was the first Sake Brewery in Yamagata who decided to brew exclusively Junmai Daiginjo class sake, and hope to continue to do so while providing their high quality merchandise at an affordable price. Nearly all of the rice they use to brew is locally grown Miyama Nishiki and Dewasansan. In 2014, ANA International picked this sake for their First Class and Business Class sake.

Introducing the rare and highly coveted Tatenokawa Phoenix sake – a remarkable collaboration between Tatenokawa Brewery and the Grammy Award-winning French rock band, Phoenix. Created in tribute to Toshiro Kuroda, the esteemed sake aficionado who dedicated his life to introducing sake to the French, this limited-edition sake offers an exceptional experience unlike any other.

Crafted using Dewasansan rice, polished to a 50% ratio, this unique offering deviates from Tatenokawa’s signature floral and fruity profile. Instead, Tatenokawa Phoenix presents a sophisticated balance with a subtle sweetness and delicate hints of fruit and floral notes. This deviation not only pays homage to Mr. Kuroda’s enlightened approach to Japanese sake, but also showcases Tatenokawa’s commitment to innovation and variety.

This special project also carries a social impact – a portion of sales from this sake will be donated to the Japanese Red Cross Society, contributing to the advancement of medical technology. Secure your bottle of Tatenokawa Phoenix today and experience this harmonious blend of music, legacy, and sake craftsmanship.

This junmai daiginjo, brewed from Yamagata prefecture’s Dewasansan rice, is so popular that it’s considered the “backbone” of Tatenokawa Brewing Company. Clean and crisp as a pristine mountain stream, it was inspired by the majesty of Mount Chokai (aka Dewa Fuji), the tallest peak in Yamagata. Refreshing and light, its smoothness and slightly lower ABV also evokes a sense of calm, making it a great pairing for Japanese comfort foods.

A timeless gift from the past, bestowed upon the present and the next hundred years to come.

Natural water taken from Mt. Chokai in Yamagata Prefecture, Japan. This ultra-soft water with a hardness of 21mg brings unparalleled smoothness of Tatenokawa Soube Wase.

This represents a new level of Daiginjo flavor profile that traditional ginjo techniques could not achieve. Using distilled alcohol made only from premium yamadanishiki rice, this signature Daiginjo expresses a refreshing aroma, light character and amazing rich flavor. The ultimate Daiginjo experience. Drink cold at 5 degrees.

The Black Dragon is the expression of pronounced body, complexity, flavor, with a crisp finish. Brewed from the new rice variety Hyogonishiki. It features an elegantly Karakuchi profile with hints of umami along with fruit characters. Black Dragon is a dry sake with a clean finish. Goes well with vinegared dishes, saba and sashimi, chicken cordon bleu, sole fillet and dimsum.

Dry and clean, with a subtle umami character that pairs exceptionally well with oysters and other shellfish.

Tatsuriki Tokubetsu Junmai Sparkling Dragon is a premium sake crafted by Honda Shoten in Japan.

This sake is made using our very own Kyokai yeast No.12, discovered by Urakasumi which made the brewery a specialist in the crafting of sakes with elegant ginjo aromas.

First brewed in 1973 by the famous Toji Juichi Hirano, it soon became the symbol of Urakasumi as it provides the best balance between aromas, fragrances and umami. A classic and traditional sake with an elegant style. This is the signature sake of Urakasumi.

A freshly pressed unpasteurized sake with lively aromas, refreshing flavors and umami. A draft sake to be enjoyed as soon as possible. Goes well with a wide array of dishes.

Urakasumi Junmai Kimoto Kioke 280 is a sake from Urakasumi, a brewery established in 1724 in Shiogama City, Miyagi Prefecture, Japan. The brewery has a long history of producing high-quality sake, including omiki (sacred sake) for Shiogama Shrine. The “Kioke” in its name refers to its fermentation process in traditional cedar tanks, which imparts a distinctive flavor profile.

100% French Junmai sake, the Classic is the spearhead of the WAKAZE range, made from Camargue rice, water and wine yeast. A delicate, refined and elegant sake, with aromas of melon and stone fruits and a creamy and generous mouthfeel.

This sake has been polished down to only 45%, which generously gives you a flavorful mouthfeel, smooth texture, along with a refreshing finish that will leave you desiring for more.

This sake has been polished down to only 45%, which generously gives you a flavorful mouthfeel, smooth texture, along with a refreshing finish that will leave you desiring for more.

Horin has a delicately fruity aroma, its subtle flavors are well-balanced, and is exceptionally smooth with a long clean finish.

Horin has a delicately fruity aroma, its subtle flavors are well-balanced and is exceptionally smooth with a long clean finish.

This Daiginjo fits in between Dassai 45 and 23 in terms of milling rates and is both similar and different to its sister brews. The nose is fruity with koji rice, apple, honeydew, and strawberry aromas. A very plush sake that is loaded with fruit basket flavors and has a very wine-like acidity presence with a long finish. Chewy, round, and soft, but bright. Hints of pear, apple, blueberry and honeydew. A lively and velvety sake.

This Daiginjo fits in between Dassai 45 and 23 in terms of milling rates and is both similar and different to its sister brews. The nose is fruity with koji rice, apple, honeydew, and strawberry aromas. A very plush sake that is loaded with fruit basket flavors and has a very wine-like acidity presence with a long finish. Chewy, round, and soft, but bright. Hints of pear, apple, blueberry and honeydew. A lively and velvety sake.

Rich in flavor. Full-Bodied, Fruity fragrant aromas of green apples, velvety smooth on the palate, goes best with sashimi, tofu, grilled fish, lightly flavored sauteed poultry, beef and vegetables.

Rich in flavor. Full-Bodied, Fruity fragrant aromas of green apples, velvety smooth on the palate, goes best with sashimi, tofu, grilled fish, lightly flavored sauteed poultry, beef and vegetables.

This sake is mild and slightly dry in taste with a fresh and fruity ginjo flavor. It is a full-bodied brew, well-balanced with substantial character.

This sake is mild and slightly dry in taste with a fresh and fruity ginjo flavor. It is a full-bodied brew, well-balanced with substantial character.

Hakkaisan Brewery, founded in 1922, is situated in the scenic region of Niigata Prefecture, known for its pristine water sources and ideal climate for sake production. The brewery’s commitment to quality and traditional brewing techniques has earned it a reputation for producing some of Japan’s finest sake, including the Hakkaisan Tokubetsu Junmai Sake. This sake embodies the craftmanship and heritage of Niigata Prefecture’s sake-making tradition, making it a beloved choice among sake enthusiast worldwide.

Chokara is a distinctly dry sake with a crisp and refreshing finish. A full-bodied Junmai. This brew complements bold and flavorful dishes. Definitely an all time favorite. Goes well with practically anything and for any season.

Gekkeikan Nigori is a rough-filtered Junmai category sake. Nigori means “cloudy” and this style of sake is thicker and creamier in texture, with a milk-like appearance. The cloudiness comes from the rice sediment which remains in the sake after it has been passed through a special coarse-mesh filter. Delicious with fresh fruit salad, lightly sweetened desserts, rich flavored meat dishes and spicy food.

Gekkeikan Nigori is a rough-filtered Junmai category sake. Nigori means “cloudy” and this style of sake is thicker and creamier in texture, with a milk-like appearance. The cloudiness comes from the rice sediment which remains in the sake after it has been passed through a special coarse-mesh filter. Delicious with fresh fruit salad, lightly sweetened desserts, rich flavored meat dishes and spicy food.

This sophisticated tokubetsu junmai sake is crafted exclusively using Yamada-nishiki rice, coveted for its rich flavors and aromas. Yamada-nishiki rice is widely regarded as the best among rice varieties for brewing sake, and as a result, this sake is elegantly aromatic, inviting, and sophisticated.

This sophisticated tokubetsu junmai sake is crafted exclusively using Yamada-nishiki rice, coveted for its rich flavors and aromas. Yamada-nishiki rice is widely regarded as the best among rice varieties for brewing sake, and as a result, this sake is elegantly aromatic, inviting, and sophisticated.

A versatile sake with dry, mellow flavors and natural aromas. Best when served at room temperature or chilled.

Gekkeikan Traditional is the world’s most popular Junmai-shu! It embodies the signature Gekkeikan style and represents over 370 years and 14 generations of sake brewing experience.

This Daiginjo fits in between Dassai 45 and 23 in terms of milling rates and is both similar and different to its sister brews. The nose is fruity with koji rice, apple, honeydew, and strawberry aromas. A very plush sake that is loaded with fruit basket flavors and has a very wine-like acidity presence with a long finish. Chewy, round, and soft, but bright. Hints of pear, apple, blueberry and honeydew. A lively and velvety sake.

A light bodied sake with a gorgeous aroma of apples and pears. A flavorful and expressive sake on the palate. With a medium finish.

Dassai Elegantly Tipsy is a premium sake produced by the Asahi Shuzo brewery in Yamaguchi, Japan. It’s known for its smooth and refined taste, with a hint of sweetness and a clean finish.

Made from Yamada Nishiki produced in Ebina. Locally grown Yamada Nishiki rice is polished to 50% and carefully brewed with the koji lid (shallow wooden trays for koji) method and bag pressing.

This Junmai Daiginjo reflects Hakkaisan’s classic crisp and clean style, and leaves your palate engaged and refreshed. This fine sake is meant to pair with food and it has a pronounced clarity, a clean taste, and an elegant, gentle hints of sweetness, which will enhance the flavor of any cuisine. By the way, this sake was brewed using spring water from melted snow.

Black Face is a winner of a Gold Medal at Japan’s Fine Sake Awards 2014. It is a Junmai Daiginjo, the most delicate and refined style of sake. Junmai Daiginjo requires the rice grains it is made from to be milled to at least 50% of their original size, allowing access to the delicate and often fruity flavours found in the centre of the grain.

Made from Yamada Nishiki produced in Ebina. Locally grown Yamada Nishiki rice is polished to 50% and carefully brewed with the koji lid (shallow wooden trays for koji) method and bag pressing.

A Junmai Daiginjo made from Ebina’s estate-grown Rakufumai sake rice. One of Izumibashi’s most fragrant and sweet sakes. Well balanced flavor.

2023 Delicious Sake in a Wine Glass Award [Gold Award] Premium Daiginjo Category Winner

Introducing a Junmai Daiginjo with a dazzling golden box and gold label from Jinyu, a sake brand representing Chiba Prefecture.

Made with 100% Sake Komachi from Akita Prefecture. The rice used is “Sake Komachi” from Akita Prefecture. Sake Komachi is Akita Prefecture’s original rice variety suitable for sake brewing.

For “Jinyu Junmai Daiginjoshu,” this Akita Prefecture Sake Komachi rice has been luxuriously polished to 50%, making use of the unique characteristics of Sake Komachi to create an elegant aroma and fluffy, light flavor. You can enjoy the flavor that gently spreads in your mouth. This sake is worthy of being the pinnacle of the Jinyu series.

Brewed only with special cultivated contract farming Sake rice Yamadanishiki, polish it down to 50% RPR, this Junmai Daiginjo has a fruity aroma like fresh apple or pear, with a hint of licorice, rich in rice Umami, and sharp and dry mouth feel. It pairs well not only with fresh raw fish dishes but also with fresh vegetable dishes or dishes with some herbs.

Made using water from the Yabe River, combined with Yamadanishiki and Omachi high-grade rice polishing down to 45%. This sake utilized slow fermentation in low temperature.

A handcrafted sake brewed in the mountainous region of Gifu. This by far is Kozaemon’s most luxurious sake. A complex bouquet of nutty notes in play with almond blossom, lilac, pineapple and lychee, accentuated with a refreshing citrus note.

On the palate, a gustatory journey starts from almond rice over pineapple and lychee to ripe sugar melon (Cavaillon). Minty-fresh, fruity-sweet and aromatic (lemon balm) as well as slightly spicy. This is the ultimate expression of Kozaemon.

A handcrafted sake brewed in the mountainous region of Gifu. This by far is Kozaemon’s most luxurious sake. A complex bouquet of nutty notes in play with almond blossom, lilac, pineapple and lychee, accentuated with a refreshing citrus note.

On the palate, a gustatory journey starts from almond rice over pineapple and lychee to ripe sugar melon (Cavaillon). Minty-fresh, fruity-sweet and aromatic (lemon balm) as well as slightly spicy. This is the ultimate expression of Kozaemon.

Nanago (Number Seven) is brewed with local Kinmon Nishiki rice and Masumi No. 7 Yeast in the traditional yamahai style. It is a liquid reflection of the beauty of mountain.

Sanka (Mountain Flowers) is as fresh as an alpine meadow in the spring. Mild fruit aromas and savory flavors make it the perfect daiginjo to pair with food.

Nito Aiyama 48 is made Aiyama rice, the diamond of Japanese rice. It has a fragrant but gentle aroma, filling your mouth with the pure and juicy sweetness of the Aiyama rice, followed by a sharp acidity and spicy finish.

Elegant acidity & fugacious sweetness like snowflakes, Refined and delicate flavor. The flavor is soft, and the balance of all aspects of sake such as aroma, sweetness, acidity, and aftertaste is excellent.

Premium-quality Junmai Daiginjo sake, made using bizen-omachi, a rare variety of rice regarded as the best for making sake. It pairs well with sushi and tempura, as well as fish-based French and Italian dishes.

Premium Junmai Daiginjo made using a rare variety of rice which is regarded as the best for making sake. Pairs well with sushi, tempura, as well as fish-based French and Italian dishes.

Made in brewing conditions beyond perfect, the brewery takes over 100 hours to polish the highest grade of organic Yamadanishiki rice down to 35% (this means 65% of rice is polished away). The rice is then carefully brewed over 3 weeks. After fermentation and pressing process, the sake is bottled then stored under 0 degrees for 5 years. The aroma boasts honeysuckle, musk-melon, pear and apple with freshness even after ageing 5 years. The mouthfeel has a soft, medium rich texture that slowly spreads over the palate with very complex sweetness & dryness crossing over, then finishing dry. The flavor is extremely balanced and subtle. A once in a lifetime sake for all sake lovers.

This sake’s gold-flaked charm is enriched by a rich creamy flavor and clean aroma. A few sips will transport you back to the rice fields of its origin. This is a light and pleasingly dry sake with hints of banana on the nose and creamy-like texture on the palate.

A good sake is always made from good rice. Honda Shoten adheres to this principle and uses Yamadanishiki rice for this brew, using only top class Yamadanishiki rice, selected from Special A area in Hyogo (the best sake rice region in Japan) to craft this luxurious sake. Before brewing, the rice is milled for two days and nights, until its size resembles a tiny pearl.

Urakasumi Junmai Daiginjo Yamadanishiki Sake is a premium sake that is carefully brewed using the Yamadanishiki rice variety, known for its high-quality starch content. It undergoes the meticulous process of polishing the rice to remove the outer layers, resulting in a pure and refined brew.

This sake is brewed by Urakasumi, located in the Miyagi Prefecture of Japan, a region renowned for its sake production.

The rice and polishing ratio are all up to Daiginjo standards, however the sake is presented as Hakkaisan’s signature Junmai Ginjo label. It has a delicate Ginjo aroma and a fine, crisp mouthfeel, with clean aftertaste and a strong reverent finish.

A pure-rice premium sake mixed with fruity sweetness and delicate acidity with a comparatively thicker body. From beginning to the aftertaste, the complexity of flavors brings up the sweet and sour Lychee taste.

This is our entry-level sake, made in accordance with our policy to deliver quality sake to as many people as possible. The rice is polished down to 60% of its original size and fermentation is done slowly and at a low temperature. We brew this sake to bring out its smooth and clean taste.

Hakkaisan Seishu is a premium sake produced by Hakkaisan Brewery, located in Niigata Prefecture, Japan. The brewery has a longstanding reputation for its commitment to traditional brewing methods and the use of high-quality ingredients.

This is Hakkaisan’s entry-level sake, made in accordance with our policy “to deliver quality sake to as many people as possible.” The rice is polished down to 60% of its original size and fermentation is done slowly and at a low temperature. We brew this sake so as to bring out a smooth and clean taste.

This is a honjozo sake that brings out the sweetness of the rice by adding more preparations to the Fushimi traditional “four-stage brewing” method that uses plenty of rice.

A light-bodied and perfectly balanced sake brewed using spring water from the sacred Mount Hakkai. Smooth and fruity with slight yeastiness and noticeable alcohol. Versatile with food and pairs with most dishes.

A light-bodied sake with a cool and refreshing aroma and clean taste. Best with light dishes like salad, carpaccio, sashimi and sushi. Brewed using Miya-mizu water. Aged for a short period of time and pasteurized before bottling.

Made with premium “yamadanishiki” sake rice. A semi-dry sake, medium-bodied, smooth, fresh, and clean on the palate. Excellent pair with Japanese barbecued skewered dishes as beef and asparagus, chicken and peppers, yellow onions, tempura vegetables and udon, soba, and yakisoba noodles.

Vibrant, crisp and clean with a subtle flavor. The light umami and dry taste make this sake suitable served hot and cold.

Kura Master 2020 Gold Prize
Kura Master 2021 Gold Prize
Milano Sake Challenge 2022 Double Gold Winner
Kura Master 2023 Platinum Award

Rice suitable for sake brewing from Tottori Prefecture is brewed using spring water from the Chugoku Mountains, and the natural bubbles naturally created by the yeast through secondary fermentation in the bottle, the faint flavor of the rice, and the clear and refreshing aftertaste without bitterness are truly worthy of being called Japanese champagne.

Sweet and juicy taste like an apple with honey.

It is a liqueur characterized by a sweet and juicy taste like an apple with honey, using 5% apple juice from Aomori Prefecture. The alcohol content is as low as 3%, and the mellow taste of sake

You can enjoy harmony with refreshing fruit juice.

Gekkeikan Horodoke Peach Sake is made with Sake from Kyoto and fresh peach juice from Yamanashi Prefecture. It’s refreshingly fruity with hints of sweetness. Easy drinking with low alcohol.

It is a Japanese-style liqueur that uses 2% of Tochigi Prefecture’s fruit juice, with a fresh aroma, gentle sweetness, and juiciness of the fruit. The alcohol content is as low as 3% and easy to drink, and the mellow taste and refreshing taste of sake

You can feel the harmony with the fruit juice.

This sake is sold freshly pressed and only available as a seasonal item in the winter. It is undiluted with water, unpasteurized, fresh and bold with a well-balanced aroma.

Hakkaisan Clear Sparkling “AWA” is made using a secondary in-bottle fermentation to create a clear and elegant sake. It has a lovely fruity aroma and refreshing taste that is rounded out a gentle sweetness and crisp finish. Hakkaisan Clear Sparkling “AWA” is the perfect sake to toast any occasion.

A sparkling sake with a savory toasty aroma, honey acidity, gentle grapefruit acidity and fresh bubbles to bring out the flavor. Second fermentation in tanks makes natural and minute bubbles float in this Junmai Daiginjo.

Made with yuzu citrus juice, sugar, and Masumi SUMI Shochu. Refreshing and delicious!

Made with yuzu citrus juice, sugar, and Masumi SUMI Shochu. Refreshing and delicious!

Sho Chiku Bai Shirakabegura MIO <CLEAR> is a less sweet type of MIO. Refreshing, fruit and unique sweet aroma. Crafted in the traditional brewing style, with only rice, water and Koji. The lively aroma of apple and fruit ushers in a mellow sweetness followed by a refreshing clean finish.

Sho Chiku Bai Shirakabegura MIO <CLEAR> is a less sweet type of MIO. Refreshing, fruit and unique sweet aroma. Crafted in the traditional brewing style, with only rice, water and Koji. The lively aroma of apple and fruit ushers in a mellow sweetness followed by a refreshing clean finish.

Takara’s Shochikubai Shirakabegura Mio (澪) Sparkling Sake is made of only rice, kōji, and water. It is uniquely refreshing, fruity, and balanced with crisp acidity. The character 澪 (mio) evokes images of the delicate foam emerging in a ship’s wake, this sparkling sake is a light refresher representing a new wave of Japanese sake.

Takara’s Shochikubai Shirakabegura Mio (澪) Sparkling Sake is made of only rice, kōji, and water. It is uniquely refreshing, fruity, and balanced with crisp acidity. The character 澪 (mio) evokes images of the delicate foam emerging in a ship’s wake, this sparkling sake is a light refresher representing a new wave of Japanese sake.

This coarsely filtered sparkling sake is made at a brewery tucked in the mountains in the western-most region of Japan’s main island. We take premium Yamada Nishiki, the undisputed “king of sake rice”, and polish it down to 45% to use only the very best part of the grain. Made through a natural fermentation process that uses only rice and koji with no help of added sugar, this sparkling junmai daiginjo is the equivalent of “brut nature”, a very rare type of Champagne.

Experience the bright aroma you can only expect from Junmai Daiginjo, the quality of sweetness you can only get from Yamada Nishiki rice, and the refreshing effervescence achieved only through in-bottle secondary fermentation process.