Kyushu Cuisine and Sake Umakabai Ebisu

The fragrant and fruity aroma suggests apricot. The carbonation lightly stimulates the tip of the tongue. Although it has been heated, it is quite fresh. Among the sweet, delicious, and sour flavors, the sweetness stands out the most. However, it is not a cloying sweetness, but rather a refined sweetness. This is likely due to the well-expressed acidity. It has a rich texture, is smooth, full-bodied, and has a gentle mouthfeel. It is rich but not overwhelming, with a clean finish. The balance is very good. It is a modern-style full-bodied sake. It has a juicy sensation, giving the impression of drinking a juice with alcohol rather than sake. The aftertaste has a subtle bitterness and acidity.

Limited edition. This is a junmai ginjo made using Akita Sake Komachi from Tanizake. It has a fruity impression reminiscent of grapes and grapefruit. The rich umami is well-balanced, and after some time, a slightly bitter taste emerges. The mouthfeel is light and does not become monotonous, allowing you to enjoy it in a relaxed mood.

A popular product with a rich, sweet, and floral aroma reminiscent of pears. It has a smooth sweetness and a robust flavor with umami. The acidity expands and the clean finish disappears smoothly. This is a proud junmai ginjo sake from the brewery with an exquisite balance. It can be enjoyed both chilled and warmed.

Mao is one of the most popular sweet potato shochu that is difficult to obtain. It has a gentle flavor that does not become tiresome, characteristic of aged liquor. It conveys a splendid elegance and refined taste accumulated over the flow of eternal time. Using a unique method, it extracts components found in sweet potatoes, similar to those in oranges, resulting in a refreshing aroma reminiscent of flowers and citrus. It has a fruity and light mouthfeel, yet the sweetness of the sweet potato is distinctly felt in the shochu.

Introducing the fresh sake made from Saito no Shizuku, part of the limited edition series 'Jundou Ichizu' of the renowned sake Toyo Bijin brewed in Hagi, Yamaguchi Prefecture. This junmai ginjo sake is made using the sake rice Saito no Shizuku developed in Yamaguchi Prefecture. It is a luxurious bottle that only uses the 'Furodare' part, which drips down without applying pressure from the pressing machine. Enjoy the rich, dense, and fresh flavor unique to this seasonal sake. The smooth texture made possible by the Furodare is irresistible. Highly recommended for those who enjoy sweet flavors. Please serve well chilled.

AKABU's new popular item has arrived! A new product to replace the highly popular autumn item 'Akabu Junmai Hiyadori'. This is a new challenge sake from AKABU. Enjoy the energetic world like amber, the pleasant aroma that accompanies the long autumn nights, and the taste that feels gentle warmth. This is the NEW style autumn sake that AKABU aims for! Limited product!

This is a versatile type of junmai sake from Shichida, which is the most popular standard limited edition with a light flavor that allows you to feel the umami derived from rice. Among Shichida sakes, it has a good balance of cost performance and taste, making it perfectly compatible with a wide range of dishes as a food pairing sake. Ingredients: Yamada Nishiki / Reihou Rice Polishing Ratio: 65% Alcohol Content: 16% Recommended Serving Temperature: Chilled (10°C to 15°C) Warm (38°C to 42°C)

A fresh and juicy low-alcohol sake with a refreshing citrus flavor and the aroma of green apples. When poured into a glass, a sweet and sour flavor reminiscent of orange and grapefruit juice spreads throughout the mouth, accompanied by a pleasant effervescence and a soft umami that rolls on the tongue. The aftertaste has a slight bitterness that tightens the finish, allowing for a refreshing taste experience. It is recommended to enjoy it chilled. It pairs exceptionally well with Japanese cuisine and low-fat chicken dishes.

Ohmine's representative standard sake '3grain Yamada Nishiki' is a drink that even those who are not fond of sake can get hooked on. It has a juicy flavor with a sweet and sourness reminiscent of muscat, along with the gentle flavor of Yamada Nishiki. Ohmine's commitment to '14-degree raw sake' offers a solid umami without any water adjustment, making it easy to drink. Using unique technology, 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 even sake connoisseurs will admire. With 50% polished Yamada Nishiki and the refined aroma and well-extracted umami of a Junmai Daiginjo class, it pairs well with meals. Enjoy it with white fish sashimi or seasonal dishes.

This is a 'soft style' version of the slightly sweet 'Yondan Shikomi Junmai Sake (Red Label)' with a lower alcohol content. It can be enjoyed smoothly even on hot days. It has a refreshing aroma reminiscent of Delaware grapes and a light drinking experience.

This is a sake representative of 'Nokomi'. It uses locally sourced Yamada Nishiki from Kashima as its main ingredient, embodying the thoughts of the cultivating farmers and ourselves in this Junmai Ginjo. It has a smooth texture while the crisp dry finish enhances the aftertaste. It has a fruity and fragrant aroma, but it firmly expresses the flavor of Yamada Nishiki, making it a perfect match for meals.

The new standard 'Shiboritate Nama' has a soft umami flavor thanks to the rice used, followed by a crisp and clean finish, embodying the essence of dry junmai sake. It pairs exceptionally well with fish, but it also complements all kinds of Japanese dishes such as dashi and soy sauce. It goes well with the local specialty, motsunabe, and truly embodies the classic dry flavor that encourages you to keep drinking. Made with locally sourced Kurume rice 'Yume Tsukushi', this is a reliable sake that brings joy to have by your side. The dry sake, brewed without any gimmicks, is as natural to drink as slipping into your usual clothes.