Ginsui

A label of Junmai sake depicting the hidden seafood of the port town of Ishinomaki. It is a luxurious and beautiful sake made with Yamada Nishiki, yet it offers a solid umami and richness. It pairs perfectly with fish and sushi. The aroma is very calm, with a hint of refreshing fruitiness. The mouthfeel is elegantly refined, followed by a pleasantly rich umami and a crisp spiciness. Served cold or warm.

The 'Night Emperor' series created by Fujii Sake Brewery is a food-friendly sake optimized for everyday evening drinking, offering flexibility to be enjoyed at a wide range of temperatures from chilled to warm. It uses 'Hattan Nishiki' rice from Hiroshima Prefecture, characterized by a smooth mouthfeel that takes advantage of the properties of soft water brewing. The name comes from the fact that yeast fermentation is vigorous at night. The more fermentation progresses, the drier it becomes.

A drink that feels like a true man's drink! The first sip hits you with a strong impact, but you can also fully appreciate the richness and flavor within. It has a sake meter of 12 degrees and is a bottle that condenses the goodness of yamahai brewing. By using hard water in the brewing process, fermentation was pushed to the limit, resulting in an extremely rich flavor. When served cold, the spiciness is slightly enhanced, so warming it is recommended. You can enjoy a mild taste after the spiciness.

A bottle inspired by a winter aquarium. Made with high-quality Yamada Nishiki rice, polished to 50%, recognized as first grade or higher. A luxurious Junmai Ginjo, lightly cloudy sake, carefully brewed using Miyagi yeast. It has a fresh texture with a slight effervescence and rich umami. The characteristic sharpness of Hidakami combines to create a delightful sake that pairs well with seafood. Softly drifting fruity notes of melon and citrus. Best served chilled.

A fine sake brewed by the Tanizake brewery using ginjo methods. Enjoy a gentle and elegant aroma derived from rice. The taste is refreshing and crisp. It fades away leaving a sharp aftertaste along with the fragrance of rice. Notable for its clean finish. Can be enjoyed lightly chilled, as cold sake, or warm. Pairs excellently with edamame, yudofu, and vegetable tempura. Perfect as an evening drinking sake.

Made with 100% 'Dewa no Sato' from Yamagata Prefecture, slowly brewed at low temperatures. This special junmai new sake has a soft mouthfeel and a dry aftertaste, harmonizing juicy umami and freshness. The aftertaste is crisp, giving it a dry impression. It has a gentle mouthfeel, making it easy to drink without getting tired of it. Pairs well with meals.

The rice used is grown in an area within a 10 km radius of the brewery in the Oku-Aga region of Niigata Prefecture. It is made with a focus on rice and water. Please enjoy it as hot sake.

It features a characteristic fruity aroma, and when you take a sip, the umami of the rice spreads out in a well-balanced manner, with a clean finish that is enjoyable. The excellent balance and unique flavor stand out.

Outstanding freshness, juicy and elegant sweetness reminiscent of white grapes. The balance of acidity and bitterness enhances the flavor of the rice.

A soft mouthfeel that gently expands with umami and sweetness. A light and fruity acidity sharpens the flavor, creating a wonderful harmony. The cohesive taste offers a rich and refreshing atmosphere. The aftertaste drifts with a light sweetness before disappearing with a crisp and pleasant finish. An elegant and sweetly refreshing aroma. A rich fragrance.

Yamahai Shikomi is a unique sake brewed without adding lactic acid, allowing the lactic acid bacteria present in the yeast to produce it naturally. It has a well-balanced richness and soft acidity! It is also recommended warm. Perfect for eel with a rich sauce.

This Junmai Ginjo has a strong presence of Kyouriki while also being well-balanced and rich in flavor. Enjoy it warm during the colder months. It has a gentle aroma and a rich umami that spreads in the mouth, harmonizing with a mild acidity for a smooth, mature taste.

With a modest aroma and a soft flavor, it pairs excellently with meals. Enjoyable both chilled and warmed. Its appealing taste does not get boring. Simple yet profound. This sake is rich in the umami of rice.

Sake made in Ishinomaki, Miyagi Prefecture, surrounded by the sea and rivers, pairs perfectly with seafood. It has a refreshing and crisp taste that is never tiresome, showcasing a smart and sharp quality.

A refreshing ginjo aroma with a sense of white grapes, featuring the plump sweetness and umami characteristic of Omachi, along with a lively acidity. You can enjoy a subtle bitterness that tightens the overall flavor, resulting in a sharp taste.

A crisp mouthfeel that gently expands into a rich umami and spiciness. A firm spiciness appears in pursuit, tightening the flavor and making it dry. Not only spicy, but also enjoyable for its richness, making it easy to drink. A soft and gentle ginjo aroma. A refreshing fragrance.

As soon as it touches the mouth, a slight sweetness, aroma, and flavor rush in, and it quickly fades away. It is truly an impressive pure rice super dry sake with an impact reminiscent of Red Sprite!

A pure rice ginjo sake characterized by its crisp and clean flavor. When sipped, a gentle, fruity, and vibrant aroma rises, accompanied by the smooth umami of soft rice. The acidity spreads out, allowing for a refreshing enjoyment. The aroma has a gentle hint of green apple, making it soft and pleasant. Best served chilled.

The long fermentation time increases the spiciness while further suppressing the sweetness, resulting in a cleaner taste. A refreshing ginjo aroma reminiscent of citrus fruits gently spreads. The mouthfeel is pleasant and easy to drink. There is a nice sharpness when swallowed, making it not just spicy but also a refreshing dry junmai ginjo sake. It can be enjoyed both chilled and warmed. It pairs well with a wide variety of dishes.

Featured on NHK. A refreshing ginjo aroma reminiscent of green apples and grapefruit, with a subtle sweetness, a dignified acidity, and a refreshing spiciness that creates a pleasant mouthfeel. It has a transparent and beautiful body, characterized by sharpness accompanied by bitterness, astringency, and spiciness. It flows lightly and smoothly, allowing you to feel the high freshness typical of Aizu and a beautiful sweetness, providing depth beyond just spiciness.

This is a fresh and vibrant flavor made from the very first part of the sake pressing, known as 'Arabashiri', which captures a more refreshing citrus fruit taste. It has a finish that combines crispness with the richness of rice. The pleasant, slightly sparkling sensation bursts in the mouth, spreading a delightful citrus aroma and a bold, powerful flavor from the Arabashiri. The subtle acidity adds a perfect accent. It pairs exceptionally well with winter seafood.

This is a junmai sake that is dry with a sense of transparency, enjoyable as a food pairing sake despite its low polishing ratio. It has a moderate umami flavor and pairs well with a wide range of dishes from meat to fish. It features a refreshing ginjo aroma reminiscent of apples. You wouldn't expect such a crisp taste from a low polishing ratio (80%). It has a well-balanced umami and a sharp dry flavor. A bitter-tasting adult dry food pairing sake.

A refreshing dry taste that leaves a pleasant aftertaste when sipped! Characterized by a sharp flavor. A soft mouthfeel with a hint of citrus aroma. The taste typical of Junmai spreads out, finishing with a clean aftertaste. Although it is dry, it still has a certain softness that is appealing. The crisp dryness and sharp flavor enhance any dish. While it is recommended to chill it in the refrigerator, it is also great warm, either at a mild or hot temperature.

The freshness of the sake hits you right away. It has a young and lively mouthfeel, refreshing and light, with a clean taste. It also features a moderate acidity. Smooth umami and clarity spread out, and the aftertaste is smart and dry. It has a refreshing and juicy umami reminiscent of Japanese pear. There is a lively gas sensation. Made with the sake rice 'Hitachi Nishiki' developed in Ibaraki.

The aroma is subtle, yet the characteristic fruity scent of Kenshin can be gently felt in the glass, providing ample freshness. A refreshing and beautiful aroma wafts elegantly. The freshly pressed sake offers a crisp and refreshing taste, with a moderate richness that results in a light and lively finish.

It captures the inherent sweetness of sake and a gentle flavor amidst its spiciness. Whether enjoyed alone or with a meal, served chilled or at room temperature! This is a bottle that the brewery has arrived at after questioning what kind of sake they want to drink themselves when served chilled.

Niigata Prefecture. Dry. On the rocks, with soda, or warm sake. Made with rice and water sourced from the Okuaga region of Niigata Prefecture. The rice is grown within a 10 km radius of the brewery.

Kagoshima Prefecture. Made using a unique method where the raw ingredient, the golden senkan sweet potato, is roasted before production. It is recommended to enjoy it with hot water as the aroma is stronger.

Kagoshima Prefecture. Made using a unique method where the raw material, the golden senkan sweet potato, is roasted before production. The hot water dilution enhances the aroma, making it recommended.

Miyazaki Prefecture. A sweet potato shochu from Iwakura Brewery, established in the 23rd year of the Meiji era. Due to the small scale of the brewery, it is produced in limited quantities. Even when mixed, the gentle umami of the sweet potato can be felt, making it a popular drink.

Oita Prefecture. Made using the 'roasted barley brewing method' where barley is roasted before brewing, using two types of barley as ingredients. Recommended with hot water or barley tea.

Oita Prefecture. Made using the 'roasted barley brewing method' where barley is roasted before brewing, using two types of barley as ingredients. Recommended with hot water or barley tea.

A subtle sweetness derived from rice, with a fruity and clean aroma and a gentle vanilla scent from aging. The unique flavor of the rice evokes the ginjo aroma of premium sake, and the secret lies in the rice used. Hanakagura is originally a sake-brewing rice suitable for sake production. Therefore, it has a flavor similar to sake, which is different from regular rice shochu. Recommended with soda, on the rocks, or with water.

Kagoshima Prefecture. A product from 'Shiratama Brewing', the same as 'Maou'. The difficulty of obtaining it is high.

A new personality born from a blend of malts that are fresh like young leaves in the forest, with a hint of smoky flavor, adding complexity and depth. It features a fresh aroma and a crisp, refreshing taste.

Yamazaki, born from the ideal malts selected by blenders from the diverse original spirits held by the Yamazaki Distillery. This whiskey is characterized by its soft and floral aroma, and sweet, smooth taste, with a reddish amber color. The wine cask matured malt brings a strawberry-like fragrance.

A representative single malt whiskey from Japan, introduced in 1984, the 60th anniversary of the Yamazaki Distillery, the birthplace of Japanese whiskey. Carefully selected and refined from treasured malt barrels aged over 12 years, embodying the four seasons of Yamazaki. Its flavor is highly regarded overseas, characterized by sweet vanilla aroma and the scent of ripe fruits, with layers of flavors that unfold.

We have Hibiki, Yamazaki, Hakushu, Chita, Hibiki 21 years, and Yamazaki 12 years available.

A standard champagne that pairs well with all kinds of cuisine, whether Japanese or Western.

Medium bottle. A rich flavor that enhances any dish.