Gin no Tsuki Chiba

This is a standard sake known as the most difficult to obtain among the 'Juyondai' series brewed by Takagi Sake Brewery in Murayama City, Yamagata Prefecture. The official name is 'Honmaru Hidden Gem Return.' It embodies the philosophy of 'rich and delicious' of Juyondai, characterized by a clear taste without any off-flavors and a soft sweetness of rice that spreads in the mouth. It boasts a high quality that sets it apart from typical honjozo sake, balancing a supple umami and a clean aftertaste. It has the depth to be enjoyed chilled, at room temperature, or even warm. Due to its extremely limited distribution, it is often referred to as the 'phantom Honmaru.' As a representative bottle of the Juyondai series, it has long been supported by enthusiasts.

The characteristic of the sake called 'Jikon' is that it is incredibly well-balanced. Among the Jikon varieties, the 'Special Junmai Heat Pasteurized' perfectly embodies the standard flavor of modern Japanese sake! It has a wonderful aroma that draws out the desire to drink with its sparkling umami, flowing together sharply. You will keep wanting to refill your cup. The heat pasteurized sake uses 'Yamada Nishiki' rice. The biggest feature of Jikon, the 'sparkling umami,' is beautifully crafted with the classic sharp and flowing taste of Yamada Nishiki, representing the standard of modern Japanese sake! Alcohol content: 16 degrees.

This sake is made with 100% Tochigi Prefecture's sake rice 'Yume Sasara' from the brewery. It features a juicy pineapple aroma and a fusion of fresh umami and acidity, characteristic of a sweet and juicy type of sake. It has a clean and casual drinking experience that pairs well with food. The sake has a clear and beautiful color. It has a slightly floral aroma reminiscent of melon, pineapple, and muscat. Upon tasting, it offers a juicy and refreshing sweetness with vibrant acidity that spreads smoothly in the mouth. It has a moderate richness and a good finish, leaving a gentle sweet and sour aftertaste. It is delicious.

Nito is a new brand that was launched in December 2015 with the desire to allow people outside of Aichi Prefecture to enjoy Maruishi's sake. Based on the concept of 'Those who chase two hares will catch neither,' it is crafted to achieve the best balance and flavor between seemingly contradictory elements such as 'taste and aroma,' 'acidity and umami,' 'heavy and light,' 'sweet and spicy,' 'initial taste and aftertaste,' and 'complexity and clarity.' The common characteristics of Nito are 'freshness,' 'pleasant aftertaste,' and 'fusion with food.' Freshness allows for a smooth and stable flavor experience in all situations, while the pleasant aftertaste encourages the desire for the next cup, completing a delightful narrative. When enjoying Nito, please first try it on its own, and then pair it with food in two different ways. The pairing with food elevates Nito to new heights. Nito, which shows various expressions through 'interaction with air,' 'passage of time,' and 'changes in temperature,' aims to be a sake that shines when enjoyed from a bottle rather than just a single glass.

The 'Jun Do Ittsu' series released with different sake rice. No matter what happens, continue to live solely for sake brewing now and in the future. This is the phrase given by Mr. Yoshifumi Sumikawa, the president and toji (master brewer), who first sought guidance from the renowned toji of Nada, Mr. Yoneda. 'Jun Do Ittsu' is one of the products that can convey the deliciousness of sake and the differences in aroma and flavor due to the rice at Sumikawa Sake Brewery. In addition to the sweetness and richness characteristic of Aiyama, it has been crafted into a sake suitable for this gentle spring season, enhanced by the refreshing quality unique to nama sake.

The highly popular 45% series has a long-awaited arrival of the 'Akita Saké Komachi' version!! This seasonal limited edition is from Nishida Sake Brewery in Aomori Prefecture, known for producing 'Tanizake' and 'Kikuzui'!! 'Tanizake Junmai Daiginjo 45% Akita Saké Komachi' is a junmai daiginjo polished down to 45% using the sake rice 'Akita Saké Komachi' from Akita Prefecture! The Tanizake brand has three items that use 'Akita Saké Komachi' (^^)/ There is a junmai ginjo with a polishing ratio of 50%, the newly released 45% junmai daiginjo, and a 40% junmai daiginjo! What is common to all these items is the enjoyment of a 'soft and gentle umami'!! This 45% version combines the solid umami of the 50% polishing with the clarity of the 40% polishing, making it an ideal bottle★ It has a refreshing aroma reminiscent of green apples and pears! Overflowing with freshness, it features a mineral and elegant texture, with a sparkling density of rich umami and sweetness balanced by a clean acidity! While firmly expressing the soft umami and sweetness of the rice, it also possesses a remarkable sense of balance with a crisp finish, which is simply wonderful!!

This is a limited edition sake 'Akabu' from Akabu Sake Brewery, freshly pressed. It is expected to become a representative junmai sake of Iwate Prefecture. The sake is designed with a focus on aroma, flavor, and refreshing quality. Crafted with care by the sixth-generation toji, Ryunosuke Kodate, and a team of young brewers. It has been beautifully finished to be enjoyed slowly in a wine glass with soft dishes like seafood and Japanese cuisine. This sake naturally empties your glass between conversations during meals. It features a refreshing aroma, a rich umami and mineral sensation, and a well-balanced pleasant acidity that enhances the aftertaste.

Ohmine's representative standard sake '3 Grains Yamada Nishiki' is a drink that even those who are not fond of sake will enjoy. It has a juicy flavor with a sweet and sourness reminiscent of muscat grapes, along with the gentle taste of Yamada Nishiki. Ohmine's commitment to '14-degree raw sake' offers a rich umami without any water adjustment, making it easy to drink. Using unique techniques, 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 impresses even seasoned sake enthusiasts. With 50% polished Yamada Nishiki and the refined aroma and well-extracted umami of a Junmai Daiginjo class, it pairs perfectly with meals.

Made with the newly developed Kyoto yeast 'Kyo no Koi'. The rice used for brewing is 'Iwai', a sake rice suitable for brewing from Kyoto, making it a pure rice sake entirely from Kyoto. We freely crafted the sake to best match this yeast without any restrictions. The four-stage brewing process and the characteristics of the original sake provide a solid body with the rich umami and sweetness of the rice, while the long-term ultra-low temperature fermentation creates a clear aroma and refreshing sensation that harmonizes well. No filtration is performed, so depending on the timing of bottling, rice components may remain in the bottle. The nama sake conveys the vibrant energy of the live yeast directly to the palate. *This is a new junmai sake developed in collaboration with the Kyoto City Industrial Technology Research Institute.*

Gennochi is another junmai sake that exists in the same position as Honochi. While Honochi has a clean and exemplary taste, Gennochi inherits the flavor of Honochi while adding a dynamic aspect of junmai sake. It is a type that gives depth and richness to Honochi. It has a masculine character and a slight bitterness. When drinking both sakes simultaneously, it feels like a slightly dry sake. The side dishes that make you want to eat while drinking this sake are grilled Hatahata fish and squid or firefly squid marinated in soy sauce. They are exactly the kind of side dishes that sake drinkers prefer. (Laughs) Gennochi is like a twin to Honochi, and it is certainly a similar type of sake. However, Gennochi leans slightly more towards a masculine junmai sake. If you prefer a more exemplary taste, choose Honochi. If you want to feel the flavor of rice that junmai sake offers, then this Gennochi is for you. If you think Honochi is a bit sweet, you might find Gennochi more to your liking. Enjoying the various individual differences is part of the fun of junmai sake. How about starting by comparing Saku's junmai sake? And please enjoy your sake life by comparing various other junmai sakes as well.

Kokuryu of winter made using the sake rice 'Sakahomare' born in Fukui. The label is inspired by the severe winter of Fukui, expressed through tie-dyeing. It has a refreshing sweetness reminiscent of muscat, with a hint of citrus nuance in the aroma. The clean sweetness and slight acidity spread in the mouth like fresh fruit.

This is a new product from the Kokuryu brand, maximizing the use of 'Gohyaku Mangoku' rice from Fukui Prefecture. The label features a tie-dye design that expresses the vibrant Kuzu River in early summer. Enjoy the refreshing and juicy flavor characteristic of Gohyaku Mangoku, with a hint of bitterness, served chilled. Rice used: Gohyaku Mangoku from Fukui Prefecture. Polishing ratio: 50%. Alcohol content: 16%. Origin: Fukui Prefecture, Kokuryu Sake Brewery.

If the introductory version of Wagyuji is Junmai Ginjo 13, then this special Junmai is a standard sake that embodies the flavor that Wagyuji aims for. It is becoming a trend in the current sake world as a type of sake with high acidity. While there are recent sakes that are fruity like Ginjo, compared to those, the aroma is calm and typical of Junmai. The acidity is relatively high at 1.6, which might lead one to imagine a heavy and rich flavor typical of Junmai, but that is not the case. It is a sake that allows you to enjoy a moderate balance of acidity, sweetness, and umami.

This sake is brewed with Kochi yeast CEL-24, producing a very fragrant aroma reminiscent of perfectly ripe pineapple and musk melon. It has a moderate sweetness while being elegantly brewed. The rich sweetness expands with a refreshing acidity, making it sweet and tangy, and fresh. Both the aroma and the aftertaste are vibrant. To fully enjoy this flavor, it is sold as a year-round unpasteurized sake without heating. Please enjoy the unforgettable impact of its taste with just one sip.

Hanayoi Origarami is indeed a special sake. It has a transparent aroma that tickles the nostrils, and the slight cloudiness adds an unexpectedly cute flavor profile. Once it's in your mouth, you want to keep it there; you don't want to swallow it! It's a liquid of happiness that makes you feel this way. Rice used: Omachi, polishing ratio: 55%, alcohol content: 16 degrees, Nanyo Brewing, Hanyu City, Saitama Prefecture.

Dewasansan, which was added to the Hanamura lineup last year. A natural encounter between Hanamura and the sake brewing rice from Yamagata. The brewery team united, 'Ryokan ONE TEAM'. Without holding back the Hanamura spirit, we carefully nurtured Hanamura Dewasansan. Inheriting the elegance and luster of the flagship Omachi, it also possesses the smart beauty of Rikuhita, making Hanamura a talented and beautiful sake. Freshly squeezed. Please enjoy this limited-time Dewasansan Nama sake version.

Please choose from on the rocks, with water, or with hot water.

Please choose from on the rocks, with water, or with hot water.

Please choose from on the rocks, with water, or with hot water.

Please choose from on the rocks, with water, or with hot water.