니혼슈 토 치케이노 와바루 핫카쿠 신바시텐

Origin: Hachinohe City, Aomori Prefecture. This is a clean type that allows you to savor the rich flavor of the rice.

Origin: Morioka City, Iwate Prefecture. F stands for For You. You can truly feel the potential of Akabu Sake Brewery, which continues to evolve every day.

Origin: Akita Prefecture, Minami Akita District. It has a rich aroma that spreads the moment it touches the palate, along with a juicy flavor.

Origin: Ureshino City, Saga Prefecture. It has a calm aroma, with elegant flavors subtly emerging amidst its lightness. There is also a rich fullness derived from Yamadanishiki.

Origin: This sake from Iwakuni City, Yamaguchi Prefecture is recommended as an introduction to Dassai.

Origin: Iwakuni City, Yamaguchi Prefecture. The true charm of 'Dassai' can be fully enjoyed starting from 39%.

Origin: Tsuruoka City, Yamagata Prefecture. It has a refreshing and smooth taste with a crisp finish, making it easy to drink without fatigue.

Origin: Minamiaizu, Fukushima Prefecture. This is a recommended product even for beginners of sake.

Origin: Kitakata City, Fukushima Prefecture. Using 'Utsukushima Dream Yeast', it has a soft aroma, a smooth mouthfeel, and a solid flavor where the umami and sweetness of the rice gently spread.

Origin: Narita City, Chiba Prefecture. This is an extra dry junmai sake. It has a sharpness and a mellow umami that shines.

Origin: Toyama Prefecture, Toyama City. A refreshing sake that is just what you want for an evening drink! It is a sake that you won't get tired of drinking. You can feel the soft and beautiful umami of the rice flowing sharply.

Origin: Nagahama City, Shiga Prefecture. It is a dry sake with a tangy flavor, suitable for pairing with food.

Origin: Sakurai City, Nara Prefecture. It has a ginjo aroma reminiscent of ramune. You can feel a juicy fruitiness.

Origin: Gose City, Nara Prefecture. Fresh aroma with a hint of sweetness, and a youthful acidity that flows lightly.

Origin: Kure City, Hiroshima Prefecture. It has a transparent and elegant flavor characteristic of After the Rain Moon.

Origin: Kure City, Hiroshima Prefecture. Brewed using 100% Hattan, a sake rice that Hiroshima takes pride in. It features a sharp and refreshing taste characteristic of Hattan, slowly matured in refrigeration, and released as Hiyaoroshi. It pairs well with refreshing autumn dishes from early autumn when the lingering summer heat is felt, making it a drink that goes down smoothly.

Origin: Kamo City, Niigata Prefecture. This is the standard of 'Nifudazake'. Each tank has its own unique flavor profile. The umami that spreads in the mouth is exceptionally satisfying, while the aftertaste is refreshingly light. This is a sake that invites you to keep pouring more.

Origin: Hiyaoroshi made from Gohyakumangoku rice from Phoenix Beauty in Tochigi Prefecture. This product is specially crafted with care for the meaning of 'Hiyaoroshi', where the new sake is carefully pasteurized and stored in tanks, and is shipped directly from the cold storage area of the brewery even during the summer. Please enjoy it by allowing it to breathe slowly at a temperature close to room temperature, and savor the changing flavors of the aged sake over time.

Origin: Okayama Prefecture, Akaiwa City. This authentic junmai sake is made from the finest sake rice 'Omachi' from Akaiwa, combined with the traditional sake brewing method 'Kimoto'. The pure rice sake, which allows you to taste the natural umami of the rice and has a solid flavor, is perfect for the long autumn nights.

Origin: Nagano Prefecture. This sake changes in flavor the moment it is pressed from the mash. It has been crafted to a flawless taste that conveys the gentle characteristics derived from yeast No. 7 and hints of white fruit flavors.

Origin: Himeji City, Hyogo Prefecture. It has a calm character with the vibrant apple-like qualities characteristic of Yamada Nishiki, and when tasted, it offers a smooth texture with a refined sweetness of high-quality rice.

Origin: Koriyama City, Fukushima Prefecture. This is 'Akiagari', which is freshly brewed sake that has been pasteurized and stored in early spring, then aged for a summer. The umami created by the Kimoto method and the four-stage brewing process is beautifully harmonized through aging.

Origin: A luxurious hiyamaoroshi made using Yamadanishiki from the Tochigi Prefecture's Special A district. It has a soft texture that is neither too heavy nor too light. The best way to enhance its qualities is to warm it to 45 degrees Celsius. The comforting umami is truly the taste of autumn.

Origin: Miki City, Hyogo Prefecture. This junmai ginjo sake, pressed in early spring, has been slowly aged in the brewery at low temperatures for a summer. It features a gentle aroma, a smooth texture, and an excellent finish. The taste is well-balanced, with a refreshing crispness and a solid umami flavor.

(On the rocks, with water, with soda)

(on the rocks, with water, with soda, with hot water)

(Rock, Water, Soda, Hot Water)

(On the rocks, with water, with soda, with hot water)

(On the rocks, with water, with soda, with hot water)

Ingredients: A sweet potato shochu that fully brings out the vibrant aroma of the Satsuma sweet potato, distinguishing it from previous products of Matsutake Shuzo.

Ingredients: 100% use of naked barley 'Mannenboshi' produced in Ehime Prefecture. This embodies the founder's desire to create using local barley. The deeper flavor brewed from naked barley overflows.

A base of abundant juiciness with a milky feel. The 'on the rocks' style is recommended.

In any case, it has the three qualities of 'fresh, creamy, and juicy.' The 'on the rocks' style is recommended.

Like a plum puree. You can enjoy the smooth texture and the flavor of plum.

Luxuriously made with Meyer lemons from Saga Prefecture.

It's "addictive."

(On the rocks, with water, with soda)

(on the rocks, with water, with soda)

(On the rocks, with water, with soda)

(on the rocks, with water, with soda)

(Red/White)

A dry wine that pairs well with Japanese cuisine. (White)