스탠드 자파 소바 하나코 에키조우 고베산노미야

Alc. 0%

Founded in 1662, 'We do not rest on tradition.'

Using the clear famous water of Nishinomiya 'Miyamizu' as the brewing water, this is a pure dry sake born and raised in Nada, characterized by its refined dryness.

This is a special junmai sake that brings out the flavor of Yamada Nishiki, featuring a delicate taste and smooth finish. It is light and dry.

A junmai ginjo sake that offers a gorgeous and elegant flavor. The moment it touches your mouth, a gentle, floral, and sweet aroma spreads, elegantly enhancing the characteristic 'umami' of Shiro Shika. Slightly dry and crisp.

A masterpiece focused on the depth of flavor, aiming for a ginjo aroma that harmonizes with the flavors of food. It has a refreshing fragrance reminiscent of fruit, with a soft yet profound taste. Medium-bodied.

With a high aroma of ginjo, the taste is finely textured and mellow, with a rich depth even in its crispness. Enjoy a refreshing aftertaste that lingers, made from 100% Yamada Nishiki rice with a polishing ratio of 35%. Rich and dry.

From Nada to the World, Established in 1659

This is a genuine dry sake characterized by the aroma of Yoshino cedar. Please enjoy the refreshing scent of Yoshino cedar and the crisp finish. It is slightly light and dry.

A pure rice sake carefully brewed using the traditional technique of 'Kimoto' passed down by the Tanba brewers. The unique sharpness and rich fullness characteristic of Kimoto make it a dry sake worthy of the name 'Nada no Namaippon'. Crisp and dry.

A cold brewing method that highly brings out the potential of Yamada Nishiki. A sensuous full body with a deep umami and a beautifully tightened aftertaste. This is the proud standard of Kiku Masamune's delicious dry sake. Rich and dry.

Made by polishing Yamada Nishiki rice down to 39%, this sake retains the rich flavors and aromas unique to unfiltered sake, providing a satisfying drinking experience that is clear and enjoyable. It features a fragrant bouquet reminiscent of honeyed apples and white peaches, with a delightful richness and sweetness. Full-bodied and dry.

The determination and belief to be at a standstill with time. Founded before the year 1505.

A soft taste with a balanced harmony of spiciness and umami that is easy to drink. When warmed, the umami is further enhanced, resulting in an excellent crispness with a sharp finish. Rich and dry.

The moment it touches your mouth, a rich aroma expands, showcasing the abundant flavor of rice. The prominent umami combines with acidity and spiciness, spreading in layers and elevating to a mellow richness. The vivid sharpness leaves a refined and pleasant aftertaste. Rich and dry.

A powerful flavor that spreads throughout the mouth, accompanied by a bold sharpness that rushes in simultaneously. The sweetness and spiciness harmonize exquisitely, with each character standing out in a wild and robust mouthfeel, providing a satisfying drinking experience. The direct and impactful taste is truly a 'supreme' offering. Rich and dry.

Blended only with sake aged for more than two years. An elegant aroma and a rich, mature flavor unique to Kenbishi. While leaving a splendid aftertaste, it has a clean finish that does not linger. Rich and dry (aged aroma).

Carefully blended only with aged sake that has been matured for over 5 years. Rich aroma and sweetness harmoniously balance. Smooth mouthfeel and abundant umami. Please enjoy the luxurious flavor filled with the richness of time. Full-bodied dry (aged aroma)

More delicious, more beautiful. Established in 1889.

Uses original yeast that produces a high aroma of ginjo. A rich and fragrant junmai daiginjo nama sake that offers the full-bodied taste of rice and a fresh, fruity ginjo aroma. Rich and sweet.

A pure rice daiginjo nama sake that allows you to enjoy the original pure and luxurious taste of Japanese sake easily. It has little off-flavor and offers a fresh, fruity aroma. Slightly rich and slightly dry.

Using sake rice polished to 55%, this exquisite product is crafted through the traditional techniques of the Tanba brewers, harmonizing the five flavors of sweet, sour, spicy, bitter, and astringent, resulting in a rich aroma known as 'Ami Ginjo'. It is a full-bodied, slightly sweet sake.

This is a premium product with a floral and high aroma characteristic of Junmai Daiginjo, featuring a robust flavor known as 'Ami Ginjo' that Sohana possesses. Enjoy the exquisite quality aroma that fills your mouth the moment you sip it, along with a subtle sweetness reminiscent of honey, and the long aftertaste that follows. It is rich and slightly sweet.

Creating a new world of Japanese sake with an unchanging heart, established in 1751

Refined, fresh, and juicy aroma. Delicate and soft attack with a clean and smooth dry finish. In addition to its crispness, it has a rich mineral feel, making it an excellent match for flavorful dishes. Light and dry.

A fragrant ginjo with a crystal-clear aroma and a rich flavor. Served at the Nobel Prize banquet. Sake meter value +2.0, Alcohol content 15%, 80ml ¥435, 1 go ¥875, 2 go ¥1,550, Tasting 30ml ¥220

Stored in the Minato River Tunnel, a modern heritage that greatly contributed to the development of Kobe Port, the 'Nada no Nama Ippon' was recognized as a Japanese heritage in 2020. The character 'Zui' means 'path' in kanji. Please enjoy the 'path' of history and memory that leads from the mountains to the port of Kobe. Light and sweet.

This is a pure rice daiginjo brewed with the rare high-quality sake rice 'Hyogo Yume Nishiki', polished and brewed slowly at low temperatures. It has a sweet and rich aroma of well-ripened fruits. The smooth and full-bodied flavor is also appealing, reminiscent of Nagajuro pear and apricot. It is slightly rich and dry.

Founded in 1717, 'It seems accessible, but surprisingly it is not.'

Brewed using the Yamada Nishiki rice from the Special A region 'Jiraku'. Sake meter value +2.5, Alcohol content 14.5%, 80ml ¥325, 1 go ¥655, 2 go ¥1,155, Tasting 30ml ¥165

This is a limited release product of nama moto honjozo with the traditional umami of Nada. Sake meter value +3.0, alcohol content 14.5%, 80ml ¥325, 1 go ¥655, 2 go ¥1,155, tasting comparison 30ml ¥165.

Using 'Yamada Nishiki' from Banshu and 'Miyamizu' essential for sake brewing in Nada, it is brewed using the most traditional method known as 'Kimoto'. This is truly a heartfelt cup presented with confidence by over 100 sake tasters working at Sawano Tsuru. Rich and dry.

Using 100% of the king of sake rice, 'Yamada Nishiki', and polishing it to a rice polishing ratio of 57%, we achieved a crisp finish and the unique delicate and rich flavor of 'Yamada Nishiki'. Elegant and dry.

The aroma of ripe fruit adds a touch of elegance, while the flavor has a solid outline and a sense of strength. It is a pure rice daiginjo sake that also has a balanced umami with sweetness and acidity, making it enjoyable as a food-pairing sake. Light and sweet.

Ozeki is a culmination of skill and wisdom, established in 1711

This is a junmai sake made using lactic acid bacteria to create a 'sake that is dry yet flavorful.' It is carefully brewed with the highest quality Yamada Nishiki rice from Hyogo Prefecture, while managing the temperature slowly and at low temperatures. It is a clean and very dry sake.

A rare dry nigori sake. This nigori sake blends the quality of rice and the flavors derived from the mash with authentic dry Tanba. Chilled, it has a sharp umami, and warmed, it surprises with its crispness. Elegant and dry.

Made with 100% domestically produced organic rice. This organic junmai sake allows you to experience the strong flavor of organic rice and the refreshing acidity that spreads in your mouth the moment you take a sip. It is slightly light and medium-bodied.

A fragrant and fruity ginjo aroma. Smooth and rounded mouthfeel, with the umami of rice and a balanced acidity and sweetness. It has a slightly rich and full-bodied flavor, leaving a light aftertaste that fades away in the mouth. Slightly rich and slightly sweet.

Ozeki's best product. The rice is polished to 40% and brewed in a ginjo brewing process. Please enjoy the mellow flavor and aroma. Full-bodied, with a sweet taste

Delivering a sense of familiarity across time, established in 1743

This is a special junmai sake made with 100% of the highest quality sake rice, 'Yamada Nishiki' from Hyogo Prefecture. It starts with a smooth and gentle mouthfeel, gradually expanding into the rich flavor characteristic of Yamada Nishiki, and finishes cleanly and lightly. It is light and slightly dry.

This hybrid yeast, created by combining wine yeast and sake yeast, has a refreshing and floral aroma that is not found in regular sake. Additionally, it has a soft sweetness and a crisp acidity, allowing for a pleasant drinking experience reminiscent of a gentle spring breeze. Rich and sweet.

Features a lemon grass-like aroma and refreshing acidity. Made with 100% Hyogo Prefecture Hakutsuru Nishiki rice. Polishing ratio 70%. By storing it for a short period in cedar barrels from Hyogo Prefecture, it adds depth and complexity to the flavor of the sake. Rich and sweet.

It has a fruity aroma reminiscent of apples and melons, along with a scent similar to rice flour, offering a mellow sweetness, refreshing acidity, and rich umami flavor. In the aftertaste, gentle aromas of fruit and bitter chocolate can be felt. It is slightly rich and somewhat dry.

It has a gorgeous fruity aroma reminiscent of pineapple and peach, with an elegant and rich sweetness that harmonizes smoothly with gentle acidity. In the aftertaste, fruity notes and a rich nut-like aroma can be felt. It is full-bodied and slightly dry.

The elegance and dignity of a king, the purity of sake. Established in 1862.

A special junmai sake that maximizes the umami of rice, characterized by the sharpness and robust flavor unique to the White Hawk, which represents the sake made using the traditional kimoto method. It is a special junmai sake worthy of the name of Nada's pure sake. Rich and dry.

This is a Junmai Ginjo sake made from carefully selected top-class Yamada Nishiki rice, polished to a rice milling ratio of 60%, and fermented at low temperatures using Miyamizu water during the coldest part of winter. When served warm, its rich umami flavor becomes even more pronounced. Medium-bodied.

A ginjo sake brewed slowly at low temperatures, featuring a refreshing taste and elegant aroma. It has a ginjo fragrance and a light, crisp finish. Slightly chilling it enhances its refreshing qualities. Dry and clean.

Goryoshu refers to the sake served during the meals of the deities at Ise Jingu. Among the many breweries across the country, only Hakutaka has been honored with the title of Goryoshu, and this is a special junmai sake commemorating that. Rich and dry, medium-bodied.

This is a Daiginjo Junmai sake made from carefully selected Yamada Nishiki rice from Hyogo Prefecture, polished to a rice milling ratio of 50%. It is slowly fermented at low temperatures using Miyamizu water. It features a rich umami characteristic unique to the Kimoto method, with a remarkable crispness. It is slightly dry and refreshing.

Founded in the Horeki era

This is the first Yamahai style Junmai sake from Senkai. It is delicious even at room temperature, but warming it to 40-50°C brings out its full potential. It is dry with a gentle mouthfeel and has a rich umami flavor.

This sake has a vibrant aroma with a moderate juicy sweetness that is refreshing and not overwhelming. It is rich in fragrance while having a soft acidity that creates a well-balanced fruity taste.

This sake is characterized by a refreshing and light sweetness balanced with acidity, created by using 'white koji' in part instead of the usual yellow koji, resulting in a delightful umami.

The aroma of ginjo is rich and gorgeous, with a mix of pear and berry notes. It has a transparent quality and an overflowing elegance, with a soft acidity. The balance and refreshing fruitiness that highlight the characteristics of Yamadanishiki are its signature traits.

The first authentic Japanese sake passed down through generations, established in 1625.

This is a sake with the gentle flavor of Yamada Nishiki and a refreshing aftertaste. During the Edo period, the high-quality sake of Sakuramasamune was stamped with the character 'Rare', and from there, the premium products of Sakuramasamune came to be called 'Yaki Rare'. This is the regular sake of Sakuramasamune that bears that name. It is slightly dry and crisp.

Brewed using ancient red rice 'Purple Black Rice', it presents a red color due to natural pigments, rich in natural polyphenols and citric acid, refreshing and sweet and sour, a very easy-to-drink low-alcohol sake. Rich and sweet.

This is a junmai sake brewed with 65% polished 'Yamada Nishiki' rice from Hyogo Prefecture, suitable for sake making. Since its discovery by the sixth generation Yamamura Tazaemon, this junmai sake has been brewed with deep affection by the brewery that knows Miyamizu inside and out. It is light and slightly dry.

This is a handcrafted Junmai Daiginjo sake brewed using only 'Yamada Nishiki' rice and traditional 'Miyamizu' water. It features a gentle aroma and a rich, full-bodied flavor. It is slightly dry and refreshing.

This is a 'Junmai Daiginjo' made by polishing 'Yamada Nishiki' rice down to 35% of its original size, crafted entirely by hand from washing the rice to bottling using techniques and traditions developed over four hundred years. It possesses both elegance and brilliance, with a pleasant medium taste that perfectly balances the umami of the rice and a fragrant aroma. It is slightly sweet and refreshing.