쿠루마모노 사케텐

Uses Kyoto yeast 'Kyo no Koi'. The brewing rice is 'Iwai', a sake rice suitable for brewing produced in Kyoto, making it a pure rice sake entirely from Kyoto. We freely released constraints to create a sake that best matches this yeast. The four-stage brewing process and the characteristics of genshu provide a solid body with rich rice flavor and sweetness, while the long-term ultra-low temperature fermentation creates a clear aroma and refreshing sensation that harmonizes well.

A junmai sake that pursues deliciousness achievable through craftsmanship, not just by the rice polishing ratio. The umami of the rice is rich, yet it has a glossy aroma. Depending on the occasion, the flavor profile changes, which is unique to 'Shuku' rice that dissolves easily in the mash. No filtration is performed, and depending on the timing of bottling, rice components may remain in the bottle.

A junmai unfiltered nama sake brewed with the image of white wine. This sake, made using the original strains of koji and yeast that are the basis for modern Japanese sake, has a fruity and elegant aroma with a strong acidity, making it suitable for a wide range of dishes.

Uses brewing association yeast No. 77 (high-producing malic acid yeast). It has a fruity aroma, with a refreshing acidity and the umami of rice coexisting. Pairs well with vinegar-based dishes and white fish cuisine.

A special junmai sake brewed with wine yeast. This special junmai sake, crafted by skilled artisans, contains a high level of malic acid, offering a refreshing acidity and crispness. You can enjoy its mellow and rich wine-like flavor. When chilled, it pairs perfectly with meat dishes such as steak.