Gin no Tsuki Yurakucho

Known as the most difficult to obtain among the 'Juyondai' series brewed by Takagi Sake Brewery in Murayama City, Yamagata Prefecture, this is a classic sake. Its official name is 'Honmaru Hidden Gem Return.' It embodies the philosophy of Juyondai, which is 'rich and delicious,' characterized by a clarity without any off-flavors and a soft sweetness of rice that spreads in the mouth. It boasts a high quality that sets it apart from typical honjozo sake, balancing a supple umami with a clean aftertaste. It has the depth to be enjoyed chilled, at room temperature, or even warm. Due to its extremely limited distribution, it is often referred to as the 'phantom Honmaru,' with even specialty stores having limited stock. As a representative bottle of the Juyondai series, it has long been supported by enthusiasts.

The characteristic of the sake 'Jikon' is its excellent balance. Among the Jikon varieties, the 'Special Junmai Heat-Pasteurized' perfectly embodies the standard flavor of modern Japanese sake, and it is no exaggeration to say so! It has a wonderful aroma that draws out the desire to drink with its sparkling umami, flowing together sharply. You will keep wanting more and more. The heat-pasteurized sake uses 'Yamada Nishiki' rice. The biggest feature of Jikon, the 'sparkling umami,' is beautifully crafted with the classic 'sharp and flowing' quality of Yamada Nishiki, representing the standard of modern Japanese sake. Alcohol content: 16 degrees.

◆100% use of Tochigi Prefecture's sake rice 'Yume Sasara' from the brewery. It features a juicy pineapple aroma and a fusion of fresh umami and acidity, characteristic of a sweet and juicy type of sake. This casual sake has a refreshing and easy-to-drink profile that pairs well with food. It has a clear and beautiful color. The slightly floral aroma evokes scents of melon, pineapple, and muscat. Upon tasting, the juicy and refreshing sweetness and vibrant acidity spread smoothly in the mouth. It has a moderate richness and a clean finish, leaving a gentle sweet and sour aftertaste. It's delicious.

Nito is a new brand that was born in December 2015 with the desire to allow people outside of Aichi Prefecture to enjoy Maruishi's sake. Based on the concept of 'Only those who chase two hares can catch them,' it is crafted to achieve the best balance and flavor between seemingly contradictory elements such as 'taste and aroma,' 'acidity and umami,' 'heavy and light,' 'sweet and spicy,' 'initial taste and aftertaste,' and 'complexity and clarity.' The common characteristics of Nito are 'freshness,' 'pleasant aftertaste,' and 'fusion with food.' Freshness allows for a smooth and stable taste experience in all aspects, while the pleasant aftertaste invites the next cup with a satisfying conclusion to a delightful story. When enjoying Nito, please try it first on its own, and then paired with food in two different ways. The pairing with food elevates Nito to even greater heights. Nito, which shows various expressions through 'interaction with air,' 'passage of time,' and 'temperature changes,' aims to be a sake that shines when enjoyed from a bottle rather than just a single glass.

The 'Junmai Ittō' series released with different sake rice. No matter what happens, continue to live solely for sake brewing now and in the future. This is the phrase 'Junmai Ittō' given by the renowned sake brewer, Mr. Yoneda, from Nada, to Mr. Yoshifumi Sumikawa, the president and toji (master brewer), when he first sought his teachings. Junmai Ittō is one of the products from Sumikawa Brewery that can convey the deliciousness of sake and the differences in aroma and flavor due to the rice. In addition to the sweet and rich depth characteristic of Aiyama, it has been crafted into a sake suitable for this gentle spring season, enhanced by the refreshing quality unique to nama sake.

The highly popular 45% series has finally arrived with the 'Akita Sake Komachi' version!! This seasonal limited edition is from Nishida Sake Brewery, which brews 'Tanaka Sake' and 'Kikuzensei' in Aomori Prefecture!! 'Tanaka Sake Junmai Daiginjo 45% Akita Sake Komachi' is a junmai daiginjo polished down to 45% using the sake rice 'Akita Sake Komachi' from Akita Prefecture! The Tanaka Sake brand has three items that use 'Akita Sake Komachi' (^^)/ A junmai ginjo with a polishing ratio of 50%, the newly released 45% junmai daiginjo, and a 40% junmai daiginjo! What is common to all these items is the enjoyment of 'soft and gentle umami'!! This 45% version is an ideal bottle that combines the solid umami of the 50% polishing with the elegance of the 40% polishing★ A refreshing aroma reminiscent of green apples and pears! Overflowing with freshness, it has a mineral and elegant texture, and the sparkling density of rich umami and sweetness is balanced by a clean acidity! While firmly expressing the soft umami and sweetness of the rice, the overwhelming sense of balance that also possesses a crisp finish is simply wonderful!!

Akabu Shuzo's limited-edition "Akabu" is a freshly brewed new sake. Akabu is a new limited edition sake from Akabu Shuzo, a brewery that is expected to become one of Iwate Prefecture's most popular junmai sake breweries. The sake quality is designed with an emphasis on aroma, flavor, and coolness. The young brewers, led by Ryunosuke Furudate, the sixth generation brewer and a true master of sake brewing, worked together to carefully prepare this sake. It is beautifully finished so that it can be enjoyed slowly in a wine glass with soft meals such as seafood and Japanese cuisine. It is the kind of sake that will naturally be enjoyed with a glass of wine during a conversation over a meal. It is such a sake. It has a refreshing aroma, umami, and a mineral richness, and the well-balanced and pleasant acidity gives it a good finish.

Ohmine's representative standard sake '3 Grain Yamadanishiki' is a drink that even non-sake lovers can get hooked on. It has a juicy flavor with a sweet and sourness reminiscent of muscat grapes, along with the gentle taste of Yamadanishiki. Ohmine's commitment to '14-degree raw sake' offers a robust umami without any water adjustment, making it easy to drink. Using unique techniques, it maximizes the extraction of various umami components lost during alcohol fermentation, resulting in a powerful balance of rice's umami, sweetness, and acidity that impresses even seasoned sake enthusiasts. With 50% polished Yamadanishiki and the refined aroma and well-extracted umami of a Junmai Daiginjo class, it pairs beautifully with meals.

This sake uses the newly developed Kyoto yeast 'Kyo no Koi'. The brewing rice is 'Iwai', a sake rice suitable for brewing from Kyoto, making it a pure rice sake entirely from Kyoto. We freely released constraints to create a sake that best matches this yeast. The four-stage brewing process and the characteristics of the undiluted sake provide a solid body with rich rice flavor and sweetness, while the long-term ultra-low temperature fermentation creates a clear aroma and refreshing sensation that harmonizes well. No filtration is performed, so depending on the timing of bottling, rice components may remain in the bottle. The nama sake conveys the vibrant energy of live yeast directly to the palate. *This is a new pure rice sake developed in collaboration with the Kyoto City Industrial Technology Research Institute.*

"Gennochi" is another junmai sake that exists in the same position as "Honochi." While Honochi has a clean and exemplary taste, Gennochi inherits the flavor of Honochi while adding a dynamic aspect of junmai sake. It is a type that gives richness and depth to Honochi. It has a masculine character and a slight bitterness. When drinking both sakes simultaneously, it feels somewhat like a dry sake. The food that makes you want to eat while drinking this sake includes grilled hatahata (a type of fish) and squid or firefly squid marinated in soy sauce. It is exactly the kind of food that sake drinkers prefer. (laughs) Gennochi is like a twin to Honochi, and it is certainly a similar type of sake. However, Gennochi leans slightly more towards a masculine junmai sake. If you prefer a more exemplary taste, go for "Honochi." If you want to feel the flavor of rice that junmai sake offers, then this "Gennochi" is for you. If you think Honochi is a bit sweet, you might find that Gennochi is closer to your preference. Enjoying the various individual differences is part of the fun of junmai sake. How about starting by comparing Saku's junmai sake? And please enjoy your sake life by comparing various other junmai sakes as well.

This is 'Kokuryu' made with the sake rice 'Sakahomare' born in Fukui. The label is inspired by the severe winter of Fukui, expressed through tie-dyeing. It has a refreshing sweetness reminiscent of muscat grapes, with a hint of citrus nuance in the aroma. The clean sweetness and slight acidity spread in the mouth like fresh fruit.

This is a new product from the Kokuryu brand, maximizing the use of 'Gohyakumangoku' rice from Fukui Prefecture. The label features a tie-dye design that represents the vibrant Kuzu River in early summer. Enjoy the refreshing and juicy flavor characteristic of Gohyakumangoku, with a hint of bitterness, served chilled. Rice used: Gohyakumangoku from Fukui Prefecture. Polishing ratio: 50%. Alcohol content: 16%. Origin: Fukui Prefecture, Kokuryu Sake Brewery.

If the introductory version of Wagyuji is Junmai Ginjo 13, then this Special Junmai can be said to be a standard that embodies the flavor that Wagyuji aims for. It is a type of sake that is becoming a trend in the current sake world, characterized by a high acidity. While there are recent sakes that are fruity like Ginjo, the aroma of this sake is calm and typical of Junmai. The acidity is relatively high at 1.6, which might lead one to imagine a heavy and robust flavor typical of Junmai sake, but that is not the case. It is a sake that offers a pleasant balance of acidity, sweetness, and umami.

This sake is brewed with Kochi yeast CEL-24, which produces a very fragrant aroma reminiscent of fully ripe pineapple and musk melon. It has been crafted to be vibrant while retaining a moderate sweetness. The rich sweetness expands while a refreshing acidity also comes through, making it sweet and sour, and fresh. Both the aroma on the palate and the finish are elegant. To fully enjoy this flavor, it is intentionally not pasteurized and is sold as a year-round nama genshu. Enjoy the unforgettable impact of its taste with just one sip.

Hanayoi Origarami is indeed a special sake... It has a transparent aroma that gently tickles the nostrils, and the slight cloudiness adds an unexpectedly cute flavor profile. Once it's in your mouth, you want to keep it there; you don't want to swallow! It is a liquid of happiness that makes you feel this way. Rice used: Omachi, Polishing ratio: 55%, Alcohol content: 16 degrees, Nanyo Brewing, Hanyu City, Saitama Prefecture.

Dewasansan, which was added to the Hanamura lineup last year. A natural encounter between Hanamura and the sake rice suitable for brewing in Yamagata. The brewery staff united as 'Ryokan ONE TEAM'. Lavishly pouring in the Hanamura spirit, they have carefully nurtured Hanamura Dewasansan. Inheriting the elegance and luster of the flagship Omachi, it also possesses the smart beauty of Rikuheda, making Hanamura a talented and versatile choice. Freshly squeezed. Please enjoy this limited-time Dewasansan nama sake version.

Please choose from on the rocks, with water, or with hot water.

Please choose from on the rocks, with water, or with hot water.

Please choose from on the rocks, with water, or with hot water.

Please choose from on the rocks, with water, or with hot water.