카쿠우치 앤드 하시고 키쿠노츠카사슈조우 쿠라마에

A pure rice sake brewed with rice, yeast, koji, water, and made by Nanbu Toji, all from Iwate. This junmai sake has a flavor characteristic of the local rice variety 'Gingin-ga', with acidity that permeates its deliciousness. A moist and rich aroma spreads.

This is an unfiltered, fresh sake that allows you to enjoy the rich flavors brewed from the legendary sake rice 'Kame no O'. Please enjoy the dynamic umami and acidity of the rice chilled to perfection.

Junmai sake brewed with Kame no O using the oldest existing method 'Namamoto'. By thoroughly fermenting the rich mash, we have fully extracted the umami inherent in Kame no O.

Using the finest sake rice from Iwate, 'Yuinoka', polished to 40%, and brewed with ginjo yeast for a fragrant finish. It has a refined aroma, and behind the crisp throat feel, there is a solid umami of rice characteristic of Kiku no Tsukasa.

The classic dry sake 'Wa no Sake' is bottled as an active nigori sake, freshly pressed. You can enjoy its splendid aroma and refreshing taste due to the carbon dioxide. Please be careful of spouting when opening.

This is a daiginjo sake made from 100% Yamada Nishiki produced in the 18th year of Heisei, carefully aged in the sake brewery. Please enjoy the deep flavor reminiscent of caramel and nuts.

This is a clear junmai nama genshu that evokes the winter scenery of northern Iwate. Enjoy the fresh aroma and the lively carbonation. Limited to winter, released in early December.

This is a kasu sake (less than 1% sediment) with a refreshing drinking experience reminiscent of petals dancing in the first spring breeze. It also has a special flavor when slightly warmed. Limited to spring, released around mid-February.

This is a low-alcohol junmai sake with a refreshing taste and an accent of acidity that evokes the image of sunflowers shining in the blue sky. Try it on the rocks as well. Summer limited, released around early June.

This is a vibrant and flavorful autumn junmai genshu, reminiscent of the magic hour of the harvest season. Enjoy it with seasonal ingredients, either chilled or warmed. Limited to autumn, released around early September.

This is an exquisite bottle of Daiginjo sake, made from the king of sake rice, Yamada Nishiki, polished to a rice milling ratio of 40%. It is carefully brewed by Nanbu Toji and bottled as is, without dilution, for competition purposes.

Carefully stored in refrigeration below 10°C. This is a limited refrigerated aged sake that has quietly matured. It is a lightly aged long-term matured sake that allows you to enjoy a moderate aging aroma and a rich flavor with a sense of calm.

The story of Handmade Seven Lucky Gods continues to evolve. Using 'Gingin' from Iwate Prefecture, this is a refined junmai daiginjo that is perfectly crafted without any unnecessary sweetness, making it the definitive choice for everyday use.

This is a junmai sake brewed using Iwate Prefecture's rice 'Hitomebore' among others. It has a mild flavor and is finished to a gentle medium body that pairs well with any dish.

This is a dry junmai sake brewed using Iwate Prefecture's rice 'Hitomebore' among others. You can enjoy the rich flavor of the rice and the sake's sharpness, each presenting its own character when served cold or warm.

This is a modern junmai daiginjo sake brewed using the highest quality sake rice from Iwate Prefecture and the traditional method 'Kimoto'. It has a gorgeous and dignified ginjo aroma with a refined sweetness.

This is a pure rice ginjo sake characterized by a dignified aroma and a refreshing fruity undertone. It uses sake rice 'Ginotome' from Iwate Prefecture and is carefully fermented at low temperatures with a blend of multiple yeasts.

This is a special junmai sake characterized by a gorgeous top note and a refreshing undertone reminiscent of the murmuring waters of Morioka and Nakatsugawa. It uses the sake rice 'Gohyaku Mangoku' cultivated naturally by Mr. Kazutaka Tamura in Haba, Morioka City, and is carefully fermented at low temperatures.

This is a pure rice sake characterized by a rich and expanding aroma, along with a refreshing acidity and a smooth rice flavor. It is made using 'Gin Otome' from Iwate Prefecture and brewed using the traditional method 'Kimoto'.

This is a fragrant and clear rice shochu extracted from the mash fermented using broken sake rice during the polishing process, distilled under reduced pressure. Enjoy it slowly with water or hot water.

The mash, which has been re-fermented with sake lees, was distilled under reduced pressure. Please enjoy the rich flavor unique to kasutori shochu straight, on the rocks, etc.