Kawaguchi

Junmai sake Yamashiro is a light and smooth sake with a rich aftertaste made only from rice and rice koji in Yamanashi Onsen. It is a junmai sake that has been carefully crafted using sake rice grown by volunteers in Omata-cho, Yamanashi Onsen, and well water from the well of the Yakuoin Onsen Temple on Mt. Reihosan.

Established in 1804 (Bunka 1), Kokuryu has been pursuing handcrafted sake since its first head brewer, Ishidayanisemon. This daiginjo has a rich and fruity aroma, a clear and beautiful appearance, and a sharpness that makes it delicious to anyone who drinks it.

A balanced blend of five flavors created from carefully calculated brewing. Characterized by a subtle ginjo aroma that is not assertive but rather gently enlightening.

This super spicy sake, which seeks harmony, offers a refreshing sharpness rather than just spiciness. It enhances the flavor of dishes, has a good sharpness, and cleanly washes away the fat in the mouth, making it a super spicy junmai sake with a rich taste.

When cold or at room temperature, it has a fruity flavor with a hint of acidity. When warmed, it has a gentle umami and acidity that spreads in the mouth, and the finish is characterized by a sharpness.