Asakusa Towada Metro Street Store

A gentle and fruity aroma with a refreshing citrus-like acidity that enhances the crispness. It has a clean taste, but it does not give the impression of being bland; within its beautiful flavor, you can definitely feel the 'deliciousness'.

This is a junmai sake made using unique moderately hard water and rice from Akita Prefecture. It features a crisp, dry mouthfeel, and a well-balanced flavor that combines strength and smoothness. You can enjoy it warm in a cedar sake vessel.

Made from Aomori Prefecture's sake-brewing rice 'Hanaomoi' polished to 55%, it is light yet tends to be dry with a smooth finish.

A refreshing and light flavor. A faintly fragrant aroma of fresh soba. Soba tea mix, soba hot water mix, water mix, oolong mix.

The flavor of this downtown favorite is mellow, characterized by its smoothness. The retro-style label is popular, and it is exquisite as a base for chuhai, cherished in downtown restaurants for its traditional appeal.

Yoshisuke Black has a calm aroma and sweetness. It offers a rich flavor due to the black koji brewing. Soba tea mix, soba water mix, water mix, and oolong mix.

Carefully polished high-quality domestic barley to 50% of its flavorful core, and brewed with great care and attention. It removes any excess off-flavors from the barley, resulting in a vibrant ginjo aroma full of transparency, a sharp taste that enhances Japanese cuisine, and a refreshing finish. Awarded gold medals at the 4th, 7th, and 8th Fukuoka Prefecture Sake Competition.

Yamahai is Hiraizumi's traditional sake brewing method. It features a rich flavor with pleasant acidity and a strong body that does not become tiresome or lose its taste.

A fine local sake made using Aomori Prefecture's sake-brewing rice 'Hanabuki'. It has a delicious taste with richness, and a refreshing flavor that you won't get tired of.

A well-balanced junmai ginjo sake with a moderate aroma and soft flavor. ■Awards■ CINVE (International Wine and Spirits Competition) 2020 Silver Award in the Sake Category 2019 Milan Sake Challenge Platinum Award in the Junmai Ginjo Category 2018 SAKE - selection - Gold Award in the Junmai Ginjo Category 2018 18th Annual U.S. National Sake Appraisal Gold Award in the Ginjo Category 2017 17th Annual U.S. National Sake Appraisal Silver Award in the Ginjo Category

A super dry junmai sake that brings together the wisdom of brewing techniques. It is light and super dry, but it is not at all like water; the flavor of the rice is alive. Furthermore, there is no roughness when it is in the mouth, and the crispness of the aftertaste is outstanding.

With a rice polishing ratio of 55% and comparable to Junmai Ginjo. The Jomon ruins, such as the National Important Cultural Property Sannai-Maruyama Site, are treasures of Aomori. This is a fine sake that evokes thoughts of ancient times.

Subtle aroma, deliciousness of rice, refreshing aftertaste.

A calm aroma of fruits. A mellow sweetness with a rich flavor concentrated in umami.

Served in an Akita cedar sake vessel. It is a dry sake, yet has a smooth mouthfeel and a pleasant aftertaste. This honjozo sake can be enjoyed in a variety of ways, from chilled to warmed.

There is a theory that the northern limit of plum fruit in Japan is Aomori Prefecture, and this plum wine is made by carefully hand-washing and soaking the 'Bungo Ume' produced in Minamimachi, Aomori Prefecture. It aims to be the first plum wine in Aomori Prefecture with a strong flavor and richness unique to sake, balanced with the characteristic acidity of plums, resulting in a thick 'pure Aomori Prefecture product.'

A salt lemon Akita sour made with sake lees shochu and salt from the Oga Peninsula. It has an alcohol content of 8%, zero purine and sweeteners, and features an aroma similar to ginjo sake. You can enjoy a refreshing taste that pairs well with meals.