이시바시스탠드 와다치

You can enjoy tasting three types selected from over 20 varieties of sake.

Ryusei Hiroshima / Fujii Sake Brewery has been producing the renowned sake 'Ryusei' since 1863, which won the top prize at the first National New Sake Competition, making it a historic sake. It has developed alongside the high-quality water of Takehara City in Hiroshima Prefecture and the food culture of the Seto Inland Sea, characterized by a refreshing acidity and a sharp taste that enhances food. The brewery produces exceptional products that highlight the individuality of sake rice, such as the Limited Series made using traditional Kimoto brewing and 'Ryusei Nagomi no Karakuchi' made with Hiroshima's sake rice 'Hattan Nishiki.' The rich aging aroma derived from grains spreads, allowing one to fully appreciate the original flavor of the rice. At room temperature, a subtle sweetness is complemented by a harmonious bitterness and acidity, creating a refreshing aftertaste. When warmed, a faint sweetness is accentuated by the acidity, leaving a pleasant slight bitterness in the aftertaste. The aroma that lingers in the nose after drinking is rich and elegant, reminiscent of freshly cooked rice.

Tatsuriki (Dragon Power) Hyogo / Honda Shoten Junmai Ginjo Dragon Black Episode 2 symbolizes the innovation of Honda Shoten. This sake uses 100% of the newly registered sake rice 'Hyogo Nishiki' from Hyogo Prefecture, which was registered in 2011. Hyogo Nishiki is a sake rice that is a crossbreed of Yamada Nishiki and Nishi Umi 134, and further crossbred with Yamada Nishiki, developed as part of measures against global warming. Honda Shoten is the only brewery in the country that is involved in the cultivation of this sake rice. 'Hyogo Nishiki' inherits the smoothness of Yamada Nishiki while possessing a modest aroma. Therefore, it can highlight the crispness of dry sake more than the sweet aroma-prone Yamada Nishiki. Utilizing this characteristic, 'Dragon Black Episode 2' is brewed with the concept of 'flavorful dry sake.' This sake pairs exceptionally well with fish dishes. For example, sushi rice contains a lot of sugar and vinegar, giving it a robust flavor, so a sake with umami rather than just a light dry sake is suitable. 'Dragon Black Episode 2' enhances the unique flavors of fish with its strong taste and crisp finish. Honda Shoten continues to challenge new sake brewing while preserving tradition. The 'Junmai Ginjo Dragon Black Episode 2' created by this attitude is not just a dry sake, but a new sensation that offers a deep flavor and lingering finish.

Haginodewu Special Junmai Jusui Jyunmai Amedare Ishi wo Kutsuru Haginodewu Shiga / Fukui Yahei Shoten "Haginodewu" is made mainly from locally grown rice, with water from the Hira mountain range as the brewing water. It is characterized by its mild flavor and soft mouthfeel, and is loved by many as a sake with different expressions from season to season. Furthermore, Fukui Yahei Shoten has been experimenting with various brewing methods to offer a diverse lineup of products. Among them, "Tokuso-junmai Jusui-jikkomi Amedare Ishi wo Kakutsu," with its rich flavor and sweetness, has won high acclaim, including a platinum award in the Kura Master Junmai Daiginjo and Junmai Ginjo categories and a recommended sake in the Junmai category at the IWC. Haginoduro Tokubetsu Junmai Jusui Shizukomi Amedare Ishi wo Kakutsu" has a sweet and sour aroma when the bottle is opened, and the rich flavor and sweetness fill the mouth as you sip it. No wonder it won the gold medal at the National Heated Sake Contest, with its flavor that changes depending on the temperature. Fukui Yahei Shoten's sake brewing, which continues to take on challenges while preserving tradition, is more than just a beverage; it also contributes to the inheritance and development of local culture. Haginoro-Dew" continues to be supported by many sake lovers as a drink that is filled with such feelings.

Hakkaisan Niigata / Hakkai Jozo Hakkai Jozo was founded in 1922 in Minamiuonuma City, Niigata Prefecture, and is one of Niigata's leading sake breweries. Over the years, the company has worked to improve the quality of its sake and continues to take on new challenges while preserving tradition. In recent years, the company has been focusing on the production of amazake (sweet sake) and whiskey, as well as overseas expansion. The brand "Hakkaisan" is a representative of Niigata sake, a brand that adheres to a light, dry style. It is characterized by its clean and refreshingly crisp taste, and is loved by everyone from beginners to sake connoisseurs. Hakkai Brewery's philosophy of sake brewing is the consistent pursuit of quality, using the best ingredients and techniques to create the ideal sake. LocationMinamiuonuma City in Niigata Prefecture is one of the heaviest snowfall areas in Japan and blessed with an abundance of natural water, making it an ideal environment for sake brewing. The extremely soft water called "Raiden-sama no Shimizu" (Raiden-sama's fresh water), which flows underground from Hakkaisan (Mt. Hakkaisan), is used along with the traditional Echigo Toji (master brewer) technique to achieve high quality sake brewing. The company also takes advantage of low-temperature storage techniques unique to the snow country, and is particular about the aging of its sake. Aji Hakkaisan sake is characterized by its light, dry, and clear taste. It has a perfect balance between a refreshing acidity and a crisp aftertaste, making it easy to pair with any dish. It is especially good with seafood, and is best enjoyed with sushi and sashimi. The bitter and spicy taste is well pronounced, and the refreshing quality of the sake is appealing.

Fukuchitose Junmai Wine Tajima Sake Brewery is a sake brewery located in Fukui Prefecture, which has a long history dating back to the Edo period, yet continues to innovate and challenge the norms of sake brewing. Its representative brand, 'Fukuchitose,' symbolizes the fusion of tradition and modernity, consistently proposing new flavors that transcend the boundaries of sake. The iconic product is 'Fukuchitose Junmai Wine.' Tajima Sake Brewery is renowned for its sake brewing that incorporates new ideas while inheriting traditional sake brewing techniques. Fukui Prefecture boasts an ideal brewing environment created by pure water and a cold climate, and sake is crafted to make the most of these blessings. 'Fukuchitose Junmai Wine' reflects this spirit, featuring a new sensation of sake characterized by a white wine-like acidity. This unique junmai sake uses low-polished rice with a polishing ratio of 90%, fully bringing out the original flavor of the rice. With an alcohol content of 12%, it has a slightly lighter body and possesses a distinctive personality that sets it apart from traditional sake. When poured into a glass, the first thing that catches the eye is its pale, translucent color. The aroma is highlighted by fruity acidity, and upon tasting, the initial sensation is a gentle sweetness. However, this quickly transforms into a sharp acidity, spreading a pleasant stimulation. This acidity evokes the essence of white wine, providing a surprising flavor that overturns preconceived notions of sake. 'Fukuchitose Junmai Wine' pairs well not only with Japanese cuisine but also with fresh salads and seafood, making it a versatile choice for pairing with Western dishes as well. Its unique flavor is sure to resonate with not only sake enthusiasts but also wine lovers. This bottle, filled with the spirit of Tajima Sake Brewery, which continues to embrace new challenges while preserving tradition, truly embodies the new possibilities of sake.

Takashimizu (High Quality Water) Akita / Akita Sake Brewing is a renowned sake that Akita takes pride in—an exquisite flavor born from tradition and innovation. ◆ Company and Brand Appeal: Takashimizu, crafted by Akita Sake Brewing, is a popular brand familiar in izakayas across the country, yet it possesses a refined taste. Its roots trace back to the 2nd year of the Meireki era (1656) during the Edo period, and although the brand name has changed over time, the name 'Takashimizu,' chosen through a public recruitment in 1947, has been passed down to the present day. Along with its long history, the techniques of sake brewing continue to evolve, actively embracing new challenges while preserving traditional sake quality. ◆ Location—The Holy Land of Akita-style Cold Brewing: Akita Prefecture is one of Japan's premier sake-producing regions, blessed with harsh winter cold and abundant water resources. Among them, Takashimizu is known for its 'Akita-style cold brewing' using 'cold water' during the extreme cold period and employing traditional No. 6 yeast. The clear taste, free from off-flavors created by the cool climate, continues to captivate sake fans nationwide. In recent years, it has also challenged new aging styles, such as 'Warm-Aged Liberation Sake,' utilizing its unique warm aging technique, drawing out depth akin to long-term aging in a short period, and opening up new possibilities for sake. ◆ Flavor—Pure Rice Sake that Evokes Spring: 'Spring Pure Rice' is the crystallization of Takashimizu's cold brewing, released during the snowmelt season. The gentle aroma reminiscent of melon, produced by careful low-temperature fermentation, wafts through the air, and upon tasting, the acidity, sweetness, and richness harmoniously expand. It embodies the essence of Takashimizu, allowing one to feel the deep umami born from Akita's terroir within its refreshing mouthfeel. ◆ Pairing with Food—Perfect with Spring Flavors: 'Spring Pure Rice' pairs excellently with light dishes. The combination with seafood or wild vegetables finished with lemon or ponzu beautifully harmonizes with the sake's refreshing acidity. Especially when paired with cod hot pot (ponzu style), clam and spring cabbage hot pot, or wild vegetables with vinegar miso, one can enjoy the profound taste of Takashimizu while feeling the arrival of spring. Takashimizu, which embodies both history and innovation, continues to challenge new sake brewing while inheriting Akita's traditions. 'Spring Pure Rice,' enjoyed with the arrival of spring, is truly a masterpiece that represents this culmination.

Harushika Junmai Sake Extra Dry Harushika Nara / Imanishi Seibei Shoten A beautiful extra dry sake from Nara—"Harushika Junmai Sake Extra Dry" ◆ Company and Brand—Imanishi Seibei Shoten, located in the historic town of Naramachi, carries on the tradition of sake offered to the gods. The history of the Imanishi family, the current owners, dates back to when they brewed sake for the deities as priests of Kasuga Taisha Shrine. Following the separation of Shinto and Buddhism in the Meiji era, they transitioned to the sake brewing business and established the company in 1884. The brand name "Harushika" is derived from Kasuga Taisha Shrine and its divine beast, the deer, becoming a symbol of Nara's culture and history. They inherit the tradition of Nara's monk-brewed sake "Nanto Morohaku," which was praised as the "finest sake" from the Heian to the Muromachi periods, and they are committed to delicate and beautiful sake production. ◆ Location—Historic Sake Brewing in Nara Naramachi is said to be the birthplace of sake in Japan, with a long history of sake brewing. The area is characterized by old townhouses, creating a nostalgic atmosphere as if time has stopped. The sake produced here, Harushika, is crafted using pure water and techniques honed through history, resulting in a unique flavor. ◆ Taste—Pioneer of "Extra Dry" In the 1970s, when sweet sake was still mainstream, Harushika developed a pure rice extra dry sake with a sake meter value of +10 or higher. With a gentle aroma and umami, it possesses a crisp finish, making it a versatile sake that pairs well with many dishes. This sake, which led the dry sake boom in Japan, is now exported to over ten countries worldwide, captivating many sake enthusiasts. ◆ Food Pairing—The Art of Enhancing Any Meal The sharpness and well-balanced umami of "Harushika Junmai Sake Extra Dry" complement not only Japanese cuisine but also Western and Chinese dishes. It pairs excellently with sashimi, sushi, grilled fish, tempura, and even fermented foods like cheese and ham. Loved by many chefs and sake lovers, it enhances the flavors of meals without overpowering them. Experience the fusion of history and innovation with "Harushika Junmai Sake Extra Dry." We hope you savor this sake, born from Nara's tradition, and feel its profound depth.

Sanuki Kuraudii, produced by Kawatsuru Shuzo, a long-established sake brewery in Kagawa Prefecture, is a new type of nigori sake that combines tradition and innovation. The reason why the brewery has chosen the name "Cloudy" instead of "nigori" is to give it a different character from conventional nigori sake, while keeping in mind that it is called "nigori" in other countries. The actual sake is surprising in its novelty. First of all, it is characterized by a light and refreshing taste that is hard to imagine from its cloudy appearance. It has a light texture reminiscent of white wine or yogurt liqueur, without the heaviness and thickening of ordinary nigori sake. And the alcohol content is kept low at 6 degrees, making it refreshing and easy to drink. This is due to the use of more koji than usual and the use of white koji, which produces citric acid, to achieve a perfect balance of sourness and sweetness. The moment one drinks it, the fruity sweet and sour taste spreads, and one can enjoy a flavor reminiscent of cocktails or sours, even though it is sake. This unique flavor is said to have been created with the pairing of Kagawa Prefecture's famous "chicken on the bone" in mind. The juicy, spicy chicken on the bone and the sweet and sour taste of "Sanuki Kuraudai" are a perfect match, refreshing the palate. However, its appeal is by no means limited to this one dish. Its lactic acid beverage-like drinkability makes it a good choice for those unfamiliar with sake and those seeking a lighter alcoholic beverage. Furthermore, it can be enjoyed chilled and straight, or arranged with soda or fruit. Sanuki Kuraudai" goes beyond the concept of nigori sake and proposes a new style of enjoying sake in a casual manner. Its free thinking and innovative taste have the potential to open up the future of sake.

Kyo Hime (Kyohime) Kyoto / Kyo Hime Sake Brewery is located in Fushimi, a place where the history and tradition of Kyoto come alive. Established in 1918 (Taisho 7), Kyo Hime Sake Brewery is a long-established sake brewery. Fushimi has long been blessed with abundant underground water, which is low in iron and rich in potassium and calcium, making it medium-hard water. This provides the perfect conditions for producing smooth and palatable sake. Kyo Hime uses this blessed water and the champion sake rice, Yamada Nishiki, and adheres to the meticulous process of flat rice milling. This maximizes the flavor of the rice while achieving a refined and delicate taste. The brand name 'Kyo Hime' symbolizes the sake-making that embodies the elegance and grace of Kyoto. As Fushimi's sake is often referred to as 'women's sake,' Kyo Hime's sake is characterized by its smooth and graceful mouthfeel, making it an excellent pairing for food. It can truly be said to be a cup that allows you to taste the culture of Kyoto. Kyo Hime Sake Brewery respects tradition while not fearing innovation, always crafting sake that meets the needs of the times. They have expanded not only into the domestic market but also into overseas markets, conveying the charm of Kyoto to the world. Additionally, they challenge new genres beyond sake, such as liqueurs and sparkling sake, establishing a style that is easily accepted by sake beginners and younger generations. The taste harmonizes elegant sweetness with moderate acidity, resulting in a smooth yet refreshing aftertaste. It pairs excellently not only with Kyoto cuisine but also with Western and Chinese dishes. In particular, the marriage with dishes that utilize dashi is exceptional, adding an elegant touch to the dining table. 'Kyo Hime' is a bottle that reflects the climate and history of Kyoto. The more you drink, the more the beautiful landscapes and culture of Kyoto seem to unfold before you, making it a sake with such charm. I hope you enjoy this elegant taste created by the waters of Fushimi.

Sawanoi Sake Tokyo Ozawa Sake BreweryThe Ozawa Sake Brewery has a history of over 300 years, nestled in the great outdoors of Ome City, Tokyo. Its flagship brand, Sawanoi, is only about an hour away from the city center, but the brewery makes the most of the clean air of Okutama and the limpid brewing water from the Chichibu Kosei Formation to create a refined sake. The brewery is not only a sake brewery, but also a storehouse of historical value, a restaurant, a sake tasting room, an art museum, and a garden, all of which allow visitors to fully enjoy Tokyo's local sake culture. It is no exaggeration to say that this is the "holy land of Tokyo's local sake. Among the many brands, "Tokubetsu Junmai Sawanoi" is one that combines tradition and innovation, using the best rice for sake brewing, Gohyakumangoku. It is characterized by its mild aroma, smooth mouthfeel, and crispness that never gets old, making it popular with a wide range of people from sake beginners to sake connoisseurs. It has a pleasantly refreshing aftertaste that quickly fades as well as the delicious flavor of the rice. It is an excellent partner for simple tofu dishes, and its flavor is even more exceptional when enjoyed in the natural surroundings of Ome. In addition to preserving the tradition of sake brewing, Ozawa Sake Brewery is also making efforts to promote tourism and food culture. With three breweries built in different eras (Genroku, Meiji, and Heisei eras), the brewery offers a valuable space where visitors can experience the transition of history. In the restaurant, the charm of Sawanoi can be fully appreciated along with dishes that make the most of local ingredients. Sawanoi" by the Ozawa Sake Brewery is a sake that makes you forget the hustle and bustle of the city, even though you are in Tokyo. We hope you will enjoy a special moment to experience nature, history, and culture along with its deep flavor.

Koshino Kagera Niigata / Morohashi Sake BreweryNiigata is known for its crisp, dry sake, but Koshino Kagera is unique among them. The brewing water used is ultra-soft water, which gives the sake not only a spicy taste but also a mild and full flavor. The taste is not only spicy, but also mild and full. This well-balanced taste attracts many sake fans. Among them, "Koshino Katora Meisui Brewed Special Junmai Namaishu" is a junmai sake that, as its name suggests, makes use of the famous water and offers a refreshing and clean taste. It has a lightness that does not tire the drinker, and its true value is demonstrated when enjoyed with a meal. It is a perfect match for Japanese cuisine in general, as well as for simple grilled fish and light-flavored appetizers. Morohashi Shuzo's sake brewing process is based on the spirit of preserving history and tradition, while always striving to deliver the best sake possible in the face of nature's bounty. The "Echino Katora" produced by this spirit is still loved by many people as a famous sake that embodies the climate and culture of Niigata.

Kochi / Drunken Whale BrewingThis sake swims as powerfully and beautifully as a whale's tail, feeling the sunlight of Tosa and the winds of the Pacific Ocean. The name of the sake includes the Tosa region of Tosa. The sake name expresses the boldness of Tosa and its respect for nature. When it comes to Tosa sake, the most important thing is to "accompany the food. Drunken Whale also emphasizes the perfect balance between a gentle aroma, a crisp taste, and umami and acidity, without being too floral. Even if it is a ginjo or daiginjo, the first priority is to enhance the flavor of the food without being too assertive with the aroma. It is the quintessence of food sake, worthy of the name "beautiful sake that you never get tired of drinking. The turning point came in 1985. The company invited Mr. Noriharu Doi, a toji (master brewer), to make a full-scale effort to produce ginjo-shu, which became famous throughout Japan. However, the times were hard and the company's performance declined. In 2013, Hirokuni Okura, grandson of the founder, took up the challenge of rebuilding the company and became president two years later. He skillfully maneuvered the dual forces of tradition and innovation, overhauled the product lineup, switched from one to four-pack bottles, and revamped the label design with a stylish whale's tail motif. Now, Drunken Whale has spread its name both domestically and internationally, including Tokyo and Hokkaido, and is not only a colorful addition to the dining table, but is also a dynamic global transmitter of sake culture with its vision of "Enjoy SAKE Life". Like the sea of Tosa, it is deep, wide, and hot. A glass of Drunken Whale is filled with history, passion, and future. We hope you will enjoy a drop of it as well.

・Only 500 yen for a limited time

・Only 500 yen for a limited time