Kafu Funabashi Station Front

Country of origin: Japan, Style: Dry beer, Alcohol content: 5.0%, Ingredients: Malt, hops, rice, corn, starch, Producer/Brewery: Asahi Breweries, Serving method: Draft beer

This sake is made from Toyonishiki rice produced in Miyagi Prefecture, polished up to 65%. It has a dry taste with a hint of bitterness remaining. It features a refreshing and smooth throat sensation with a clear and dignified aftertaste. Origin: Miyagi Prefecture, Manufacturer: Ichinosuke Co., Ltd., Type: Honjozo Sake, Sake Meter Value: +6, Alcohol Content: 15%, Rice: Sake suitable rice, Polishing Ratio: 65%, Flavor: The aroma is subtle, but when taken into the mouth, a fleeting fragrance spreads softly, leaving a refreshing aftertaste. Recommended serving methods: Chilled, at room temperature, lukewarm, hot.

The brewing water of the famous sake Yamakai uses the clear water of Raiden-sama, which is snowmelt water. It is said that the name comes from the fact that people affected by disasters caused by lightning and thunder were able to avoid lightning damage after enshrining Raiden-sama here. Origin: Niigata Prefecture Manufacturer: Yamakai Brewing Co., Ltd. Type: Honjozo Sake Meter Value: +4 Alcohol Content: 15.5% Rice: Gohyakumangoku (koji) / Koshihikari (kake) Polishing Ratio: 55% Taste: Aroma is subtle, with a sharp dry taste Recommended way to drink: Chilled, at room temperature, warm

Because it is a sake that you drink for your usual evening drink, it is a sake that cannot be taken lightly. It has a smooth taste that makes you want to drink more as you finish it, that kind of sake. Origin: Niigata Prefecture Manufacturer: Morohashi Sake Brewery Style: Dragon Sake Meter Value: +6 Alcohol Content: 15% Rice: Gohyakumangoku / Todrokisohatsu Polishing Ratio: 65% Taste: Just the right spiciness and sharpness, with a hint of sweetness in the aftertaste Recommended way to drink: Chilled, at room temperature, warm

Inheriting the tradition of fine sake nurtured over a long history, Yoshinokawa's signature sake 'Shimeharitsuru' is brewed with its own refined sake brewing techniques that transcend the passage of time. This is the standard product of 'Jun', a pure rice ginjo. Origin: Niigata Prefecture Manufacturer: Yoshinokawa Co., Ltd. Type: Ginjo sake Sake meter value: +7 Alcohol content: 15% Rice used: Kura-ninjin cultivation rice 'Gohyakumangoku' Polishing ratio: 58% Flavor: A gentle and faint ginjo aroma reminiscent of orange and magnolia flowers, with a refreshing and transparent mouthfeel Recommended way to drink: Chilled, at room temperature, warm

Shimeharitsuru Jun is a classic product of Shuzo Murakami, a sake brewery that inherits the tradition of fine sake nurtured over a long history and brews it with its own refined sake brewing technology that transcends the passage of time. Origin: Niigata Prefecture Manufacturer: Miyaosake Brewing Co., Ltd. Type: Junmai Ginjo Sake Sake Meter Value: +3 Alcohol Content: 15% Rice: Gohyakumangoku rice from Iwafune-gun, Murakami City Polishing Ratio: 50% Taste: A subtle and smooth mouthfeel with an elegant lingering aroma, and a soft and full-bodied flavor Recommended Serving: Chilled, at room temperature, warm

This is a story about Ura Ka's classic 'Nama Ippon'. 'Nama Ippon' means that it is a junmai sake brewed at a single brewery without blending with sake from other breweries. The rice used in this junmai sake is 'Sasanishiki'. It is said that this sake was created because they wanted to use more Sasanishiki rice from Miyagi Prefecture at that time. Origin: Miyagi Prefecture Producer: Saura Shuzo Type: Tokubetsu Junmai Sake Sake Meter Value: +1 Alcohol Content: 15% Rice: Sasanishiki (100%) Polishing Ratio: 60% Taste: A gentle sake with a faint fruity aroma and a mild taste that unravels softly and intricately Recommended Serving: Chilled, at room temperature, warm

When poured into a cup, a fruity aroma emerges, followed by a sweet banana-like fruit scent. Additionally, a refreshing scent of fresh fruit can be detected, resulting in a sake that does not bore the drinker. Origin: Fukui Prefecture, Producer: Kokuryu Shuzo, Type: Daiginjo Sake, Sake Meter Value: +4, Alcohol Content: 15%, Rice: Yamada Nishiki, Gohyakumangoku, Polishing Ratio: 50%, Flavor: Rich and fruity aroma, clear throat sensation, refreshing drinking experience, Recommended Serving: Chilled

Hououbita uses either the 'Funajimari' or 'Shizuku-jimari' upper tanking method. Most of the sake is pressed using the same method as Daiginjo, called 'Shizuku-jimari', giving it the atmosphere of Daiginjo in terms of taste and aroma. Among its sweet and sexy flavors that captivate drinkers, the particularly dry type is this 'Karakuchi Junmai Ken'. Origin: Tochigi Prefecture, Producer: Kobayashi Shuzo, Type: Junmai Ginjo Sake, Sake Meter Value: +12, Alcohol Content: 16%, Rice: Koji Rice = Yamada Nishiki, Kake Rice = Gohyakumangoku, Polishing Ratio: 45%, Taste: The sensation of aroma, sweetness, and acidity attacking like a storm feels rhythmic and pleasant like a musical. Recommended way to drink: Chilled

A particularly notable point of Isomani Sake Brewery is not only its high quality, but also its thorough quality control and high level of consciousness. They are constantly making innovative reforms to the brewery, not bound by industry norms, such as investing in all stainless steel for the main part of the brewery used for brewing. Origin: Shizuoka Prefecture Manufacturer: Isomani Sake Brewery Co., Ltd. Type: Honjozo Sake Meter Value: +5 Alcohol Content: 16% Rice: Kiyonishiki (100%) Polishing Ratio: 66% Taste: A refreshing taste with a harmonious balance and a hint of ginjo aroma Recommended Serving: Chilled, at room temperature, warm

Dry sake is a classic among classics, with various breweries challenging themselves to create sake labeled as 'dry'. Among the many dry sakes available, what sets this sake apart and makes it recommendable compared to other dry sakes is its flavor that satisfies sake fans accustomed to unfiltered raw sake.

A gentle sweetness with a slight bitterness as an accent. It has a sweetness and umami that is more like rice than fruitiness. Within a framework of soft flavors, elements of swelling sweetness and umami quietly blend in. The subtle richness of the lingering aroma symbolizes the richness of Hiroki's flavor.

Written as 'Tan Sake'. The word 'Tan' represents the 'rice field' where the rice, the raw material of sake, is grown. The name implies that only rice born from the rice field is used, and no other production materials such as brewing alcohol or brewing sugars are used.