八海山バル TAKA 新丸子店

A pure rice daiginjo brewed with handmade koji and the spring water from 'Raiden-sama's clear water', which is sourced from the snowmelt of Hakkaisan. It features a transparent and beautiful taste with a gently spreading elegant sweetness. Alcohol content: 15.5%, Sake meter value: +4.0, Acidity: 1.3, Amino acid level: 1.2, Koji rice: Yamada Nishiki, Rice used: Yamada Nishiki, Miyama Nishiki, Gohyakumangoku, and others, Polishing ratio: 45%

A finely smooth and clean taste with a hint of elegant sweetness, crafted by the skills of the brewers who continue to produce the best sake year after year. Alcohol content 15.5%, Sake meter value +5.0, Acidity 1.2, Amino acid level 1.1, Koji rice: Yamada Nishiki, Rice used: Yamada Nishiki, Gohyakumangoku, and others, Polishing ratio 45%

A clear aroma and a taste without any off-flavors. This is a Daiginjo brewed at Ko-Wa Brewery, pursuing the highest quality. Alcohol content 15.5%, Sake meter value +7, Acidity 1.1, Amino acid content 0.9, Rice for Koji: Yamada Nishiki, Rice for blending: Yamada Nishiki, Miyama Nishiki, Polishing ratio 40%

A flavor that embodies umami within its delicate taste. This is a Junmai Daiginjo brewed with the utmost quality in mind at Ko-Wakurazukuri. Alcohol content 17.0%, Sake meter value +1, Acidity 1.2, Amino acid level 0.8, Koji rice: Yamadanishiki, Sake rice: Yamadanishiki, Polishing ratio: 45%

This is a top-quality sake that possesses an unwavering aroma and taste of nobility. It is a first-class product created after a long maturation period of two years. Alcohol content: 17.0% Sake meter value: ±0.0 Acidity: 1.5 Amino acid content: 1.5 Rice used: Yamada Nishiki (Koji rice and main rice) Gohyakumangoku and others (main rice) Polishing ratio: 40%

This is a sake that has been aged for three years using the power of nature. Alcohol content 17.0%, Sake meter value -1.0, Acidity 1.5, Amino acid content 1.3. Rice used: Yamada Nishiki (Koji rice), Yukinosei, Gohyakumangoku (sake rice), Polishing ratio 50%.

A pure rice ginjo sake that expresses the umami of rice within a clean and crisp flavor. Alcohol content 15.5%, Sake meter value +1, Acidity 1.7, Amino acid content 1.6, Koji rice: Gohyakumangoku, Koshihibiki, Todoroki Wase, and others. Polishing ratio 55%.

This is a soft and elegant sake brewed with sake instead of water, resulting in a refined sweetness. Alcohol content: 17.5% Sake meter value: -36 Acidity: 2.5 Amino acid content: 2.5 Rice used: Gohyakumangoku (koji rice), Yukinosei and others (sake rice) Polishing ratio: 60%

A soft mouthfeel and elegant flavor. Excellent both as a chilled sake and as a hot sake. This is a representative sake of Hakkaisan. Alcohol content: 15.5% Sake meter value: +4.0 Acidity: +4.0 Amino acid content: 1.2 Rice used: Gohyakumangoku (Koji rice and main rice) / Todoroki Wase and others (main rice) Polishing ratio: 55%

This is the essence of Hakkaisan Brewery, shaped by the motto 'to provide good sake to more people.' Although it is a regular sake, the rice used is polished to 60%, and it is carefully brewed at low temperatures. It has a clean and refreshing taste that does not interfere with food.

Refreshing acidity and a floral aroma, with a clean aftertaste. The carbonation bubbles burst pleasantly in the mouth. Alcohol content: 14.5% Sake meter value: -23 Acidity: 1.6 Amino acid content: 1.4 Rice used: Gohyakumangoku (Koji rice) Yamadanishiki & general rice (Kake rice) Polishing ratio: 60%

This is freshly pressed sake released during the peak season of sake brewing, available only in winter. Alcohol content: 19.0% Sake meter value: +4.0 Acidity: 1.7 Amino acid content: 1.6 Rice used: Yamada Nishiki (koji rice) Gohyakumangoku, Koshiibuki, and others (sake rice) Polishing ratio: 60%

A freshly pressed junmai ginjo sake released once a year, limited to December. Alcohol content: 17.5%, Sake meter value: ±0, Acidity: 1.9, Amino acid content: 1.3, Rice used: Yamada Nishiki (koji rice and main rice) and Gohyakumangoku (main rice), Rice polishing ratio: 50%

Uses Yamada Nishiki for the rice. This junmai genshu is characterized by a deep flavor with a restrained sharpness and lightness. Alcohol content: 17.5% Sake meter value: 0 Acidity: 1.5 Amino acid content: 1.4 Rice used: Gohyakumangoku (koji rice), Yamada Nishiki, Yukinosei, Todorokiwase, and others (for brewing rice) Polishing ratio: 55%

A rich flavor that combines the mellow smoothness developed through over three years of aging with the unique taste of sake. Alcohol content: 40.0% Ingredients: Sake lees Distillation method: Vacuum distillation

This umeshu is made with high-quality domestic plums infused with Hakkaisan junmai sake. You can enjoy the harmony of the natural acidity of the plums and the soft flavor unique to Hakkaisan. Alcohol content: 13.0% Ingredients: Junmai sake, plums, fructose, rock sugar.

The natural acidity and refined sweetness of plums. Enjoy it on the rocks or with water. Alcohol content: 14.0%. Ingredients: Authentic shochu, plums, fructose.

By adding plum paste, the flavor of the plum has increased, resulting in a rich and smooth texture. Alcohol content 14.0% Ingredients: Authentic shochu, plum, fructose

Raideen Beer is produced at the Sarukura Mountain Brewery, newly established by Hakkaisan Brewery, a sake brewery. We carefully select two types that match the seasons.

Using high-quality spring water (soft water) from Niseko Annupuri, we incorporated botanicals such as willow and Japanese mint sourced from Niseko, Hokkaido. The result is clear and smooth, yet with a solid core flavor that evokes a light citrus aroma.