Koto Shikisai

Nara seasonal limited pure rice sake using Yamada Nishiki rice with a polishing ratio of 65%. Sake degree not disclosed, acidity not disclosed, ALC. 14 degrees. A refreshing mouthfeel with a light spread of sweetness and fresh acidity. Juicy and bouncy umami that is pleasant, with a colorful flavor.

Akita limited brewing Junmai Ginjo rice used, Sake Future polishing ratio 50%, Sake degree -8.4, acidity 1.8, alcohol 16 degrees. This product is finished with the soft umami unique to Sake Future and the fragrant and elegant sweetness characteristic of Hanamura. One cup.

Yamagata limited brewing using Junmai rice, 80% polishing ratio of Gohyakumangoku rice, Sake degree +14, acidity 1.5, ALC 15.5 degrees. This Junmai sake was finished with an 80% polishing ratio of Gohyakumangoku rice, balancing the umami and refreshing taste without excessive polishing. One cup.

Nagano seasonal limited Junmai Ginjo unfiltered raw sake using rice. Miyama Nishiki polishing ratio 55%, sake meter value +0.5, acidity 1.6, alcohol content 16 degrees. Fruity aroma, with the umami of rice felt on the tip of the tongue, delicate and refined, and a modest acidity that smoothly cuts cleanly at the back of the tongue. One cup.

Okayama seasonal limited pure rice unfiltered sake using rice from Omachi with a polishing ratio of 65%. Sake meter value -23, acidity 3.8, alcohol content 13 degrees. Made with malolactic acid yeast, this low-alcohol unfiltered sake is finished at 13 degrees. It has a cute sweet and sour taste, characterized by a refreshing acidity. One cup.

Ehime Seasonal Limited Edition: Ginjo Koji 50% (Special Grade Yamada Nishiki from Hyogo Prefecture), Kake 60% (Matsuyama Mitsui from Ehime Prefecture); Sake Meter Value +2, Acidity 1.9, Alcohol Content 15%. This dry sake with a Sake Meter Value of +2 is deliberately formulated with a slightly higher “acidity of 1.9.” This acidity is the key to the crisp, clean finish that cuts through the aftertaste. 1 go

Aichi limited distribution, using nama moto, unfiltered nama genshu, rice Yamada Nishiki, polishing ratio 60%, sake degree not disclosed, acidity not disclosed, ALC. 15 degrees. You can enjoy a smooth and soft finish with a gentle touch of sharpness derived from the acidity felt in the elegant finish. One go.

Yamaguchi seasonal limited Junmai using rice Yamada Nishiki and Saito no Shizuku with a polishing ratio of 60%. Sake degree +9, acidity +2, ALC. 15 degrees. 'Not feeling spicy despite being dry,' with a sharp finish but a soft mouthfeel, allowing you to drink it smoothly while feeling a subtle umami.

Using Ishikawa Junmai rice, 100% contract-grown rice with a polishing ratio of 65%. Sake degree +4, acidity 1.8, alcohol content 16%. The umami of the rice expands softly and then disappears quickly. This is a clean Junmai sake that makes you want to say, 'I want another cup.' One serving.

(Barley Shochu)

(Sweet Potato Shochu)

Kakushimizu - One cup... 605 yen - Two cups... 1,210 yen

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