Karaku

This is a genuine rice shochu distilled with great care from carefully selected raw rice and the famous water of Fushimi, Kyoto. The distilled raw liquor is selected and aged for a long time. It features a rich flavor and smoothness. Enjoy its non-boring taste before, during, or after meals.

Koto no Kirameki is a purple sweet potato shochu made from purple sweet potatoes grown in Kameoka, Kyoto, and the pure water of Kameoka. It is characterized by its fragrant aroma, subtle sweetness, and a clean finish, similar to brandy.

A premium barley shochu made using carefully selected barley and barley koji, slowly aged in barrels for five years.

This is a Junmai Ginjo sake with a soft mouthfeel, reminiscent of the maiko of Gion, Kyoto. It is a 'woman's sake from Fushimi' that is aptly described as 'hannarī'.

This is a Junmai Ginjo brewed with rice from Kyoto and famous water from Fushimi, featuring a soft mouthfeel, moderate umami, and a refreshing crispness.

This Junmai Daiginjo is made with 100% sake rice 'Iwai' produced in Kyoto, using yeast born in Kyoto, 'Kyo no Koto', and carefully brewed at low temperatures with famous water from Fushimi. You can enjoy a slightly fruity aroma and a gentle, soft mouthfeel.

This is a natural style junmai ginjo sake made from Kyoto-grown rice, bottled without filtration to preserve the rice's flavor and aroma. It features a smooth mouthfeel and a crisp finish.

This is a special sake made from Yamada Nishiki, a rice suitable for sake brewing, polished to the highest degree, and carefully nurtured by skilled brewers and cellar workers at low temperatures. It has a fruity ginjo aroma and a refined taste.