코시츠카이세키 카쿠레노하나레 신바시텐

The famous sake from Itami, 'Momenya Otoko Yama,' depicted in Utamaro's ukiyo-e. The Namamoto Junmai Sake is brewed using yeast cultivated in the brewery, resulting in a rich and full-bodied flavor unique to the Namamoto style. It can be enjoyed chilled or slightly warmed. Rice used: Miyama Nishiki, polishing ratio: 60%, sake meter value: +4, alcohol content: 15 degrees.

A powerful sake born from the intense skill and spirit of the brewers. Pure and unadulterated rich flavor. Rice used: Miyama Nishiki, polishing ratio: 58%, sake meter value: +5, alcohol content: 15 degrees.

A gently sweet aroma and a refreshing, crisp taste. Rice used: Hokkaido rice, polishing ratio: 45%, Sake meter value: +3, Alcohol content: 15 degrees.

Brewed at a sake brewery at the foot of Mount Hakkoda, using pure snowmelt brewing water and specially contracted cultivated rice. This special junmai sake, created with 100% local toji (sake brewers) techniques from the Nanbu region, harmonizes lightness and richness. A wide-mouthed glass enhances its fullness. Rice used: Hanabuki, Reimei milling rate: 60% Sake meter value: +3 Alcohol content: 14-15 degrees

The rich flavor of the rice is fully utilized, creating a smooth and deep taste that enhances the deliciousness of the side dishes. It has a refreshing finish, and when warmed, the aroma expands, allowing you to enjoy a fluffy flavor. Rice used: Domestic rice, polishing ratio: 65%, Sake meter value: +2, Alcohol content: 15-16 degrees.

In 2017, won the 'Champion Sake' at the International Wine Challenge. A gentle and soft fruity aroma with a refined rice flavor. Rice used: Gin Otome, polishing ratio: 55%, sake meter value: +4, alcohol content: 15-16 degrees.

Rich aroma, depth, and a sharp dryness that doesn't get tiresome. A dry sake made with yamahai brewing method. Enjoy a gentle umami at a warm temperature and an excellent crisp finish when served hot. Rice used: Kuranohana, polishing ratio: 60%, sake meter value: +7, alcohol content: 15 degrees.

Kenkon represents heaven and earth, and Kenkonichi means 'the best in the world.' Although it is labeled as dry, the spiciness is mild, with a balanced richness and sharpness, making it a standard sake from the brewery that pairs well with food. Rice used: Sasanishiki, polishing ratio: 55%, sake meter value: +4, alcohol content: 15-16 degrees.

A well-balanced dry flavor with a pleasant aroma, a solid umami of rice, and a crisp aftertaste. Rice used: Manamusume, Rice polishing ratio: 65%, Sake meter value: +6, Alcohol content: 15-16 degrees.

The natural soft umami of the rice melts in a well-balanced manner, offering a refined and deep flavor. A polished dry taste. Rice used: Domestic rice, polishing ratio: 65%, Sake meter value: +6, Alcohol content: 15-16 degrees.

A calm aroma and a refreshing taste. A long-selling product of Ichinokura. Rice used: Domestic rice, polishing ratio: 65%, Sake meter value: +5, Alcohol content: 15-16 degrees.

A popular sake brewery in Miyagi Prefecture, crafted with a clear concept of 'the ultimate food-pairing sake, the ultimate third cup.' It has a pleasantly refreshing aroma, and its deliciousness increases with each cup. The sharp umami is crisp, with a clean aftertaste, and the elegant acidity stimulates the appetite. Rice used: Kurano Hikari, polishing ratio: 55%, sake meter value: +4, alcohol content: 15.8%.

Proposed by President Hirai, known as the 'Sushi Prince,' who continues to research sushi, this super dry sake has a sharp aftertaste. Made with 'Hitomebore' rice. While it is super dry, it is not monotonous in flavor; it has a solid richness and an excellent crispness. Perfect for fish dishes. Rice used: Hitomebore, polishing ratio: 60%, sake meter value: +11, alcohol content: 15-16 degrees.

Since it is a junmai sake made with yamahai brewing, you can enjoy a rich flavor. Additionally, the brewing water is fragrant, which facilitates fermentation, and it is fermented to the limit to achieve an extra dry finish. The taste is smooth and the umami spreads in your mouth. Rice used: Yamada Nishiki, polishing ratio: 60%, sake meter value: +12, alcohol content: 15-16 degrees.

While it is light and dry, it has a rich flavor. It features a pleasant acidity and a strong body that does not become tiresome to drink. It pairs well with fish dishes as well as meat dishes as a food-friendly sake. Rice used: Miyama Nishiki, Rice polishing ratio: 60%, Sake meter value: +4, Alcohol content: 15 degrees

A fruity and gently elegant sweetness that is hard to believe comes from rice. It has a refreshing taste with a moderate acidity in the aftertaste. Rice used: Akita Sake Komachi, Rice polishing ratio: 55%, Sake meter value: +1, Alcohol content: 16%

We use locally produced sake-brewing rice as the main ingredient, polishing it up to 38% at our own facility, and we carry out careful sake brewing and fresh pressing in small batches. Rice used: Akita Prefecture sake-brewing rice. Polishing ratio: 60%. Sake meter value: - Alcohol content: 15%.

Moderate acidity and appropriate richness, with a refreshing taste. Rice used: Miyama Nishiki, polishing ratio: 60%, sake meter value: +1, alcohol content: 15%

A junmai sake that you won't get tired of drinking. It has a finely textured and smooth umami and richness that spreads, providing a soothing flavor. Rice used: Miyama Nishiki, polishing ratio: 65%, sake meter value: +3, alcohol content: 15%

Junmai sake brewed carefully by local toji (master brewers) and kurabito (brewery workers) using the natural water of Gassan (selected as one of Japan's top 100 famous waters) as brewing water. Carefully cultivated local rice is meticulously polished and gently fermented at low temperatures. Rice used: Yamagata Prefecture grown rice, polishing ratio: 70%, sake meter value: -1 to +1, alcohol content: 15 to 16 degrees.

A fruity ginjo aroma and a rich flavor. This is a representative ginjo sake that contributed to the popularization of ginjo sake in the local sake industry. Rice used: Miyama Nishiki, Rice polishing ratio: 50%, Sake meter value: +5, Alcohol content: 15 degrees

Majin refers to a unique, sharp small knife used by fishermen. It is considered a talisman for warding off evil because it cuts through demons. When chilled, it has a crisp, dry taste. When warmed to a lukewarm temperature, it transforms into a famous sword with a soft flavor and a deep taste that cuts smoothly. Rice used: Miyama Nishiki, polishing ratio: 60%, sake meter value: +8, alcohol content: 15.5 degrees.

This is a rich and flavorful junmai sake with a unique balance of the strong aroma and acidity characteristic of yamahai brewing. The deep yellow color is also visually beautiful. Rice used: Gohyakumangoku, polishing ratio: 60%, sake meter value: +3, alcohol content: 15.3%.

The refreshing and deep flavor pairs well with any dish. Rice used: Miyama Nishiki, Polishing ratio: 60%, Sake meter value: +2, Alcohol content: 15.3%

Soft ginjo aroma and rich rice flavor. Rice used: Miyama Nishiki. Polishing ratio: 60%. Sake meter value: +3. Alcohol content: 15.3%.

A light and refreshing mouthfeel, with a youthful and fresh fruit-like aroma and a gentle, smooth aftertaste. Rice used: Dewasansan Rice, Polishing ratio: 50%, Sake meter value: -2, Alcohol content: 15.3%

An impactful name. A pure rice ginjo with a strong drinking experience. This is genshu (undiluted sake). Rice used: domestically produced rice. Polishing ratio: 60%. Sake meter value: +1. Alcohol content: 17 degrees.

A fragrant and refreshing tasting Junmai Daiginjo. It is dry but not overly so, with a clean, slightly sweet flavor and a light aftertaste. Rice used: Hanabuki, Gohyakumangoku, Chiyonishiki. Polishing ratio: 50%. Sake meter value: +2. Alcohol content: 15 degrees.

Rich body and flavor, with acidity perfectly blended, and a clean aftertaste. This is a versatile sake that pairs well with any type of dish, showcasing depth and complexity. Rice used: Gohyakumangoku, polishing ratio: 65%, sake meter value: +2, alcohol content: 15 degrees.

The deliciousness of the rice and gentle acidity are in harmony. It has a mellow and rich flavor. Rice used: Gohyakumangoku, Rice polishing ratio: 65%, Sake meter value: +2, Alcohol content: 15 degrees.

An exquisite balance of acidity and sake meter value. Rich and medium-dry, rice used: Maihime, polishing ratio: 55%, sake meter value: -4, alcohol content: 15%

The robust flavor and moderate acidity created by the Namamoto method. Rice used: Gohyakumangoku. Polishing ratio: 60%. Sake meter value: +3. Alcohol content: 15 degrees.

A gentle aroma and umami characteristic of junmai sake. A flavor that does not become tiresome. Rice used: Domestic rice, polishing ratio: 60%, Sake meter value: 0, Alcohol content: 15 degrees

The flavor of Yamada Nishiki rice, rich acidity derived from lactic acid bacteria, and depth and sharpness due to high-temperature Yamahai brewing are its characteristics. Rice used: Yamada Nishiki, polishing ratio: 60%, sake meter value: -, alcohol content: 16.5%

A dry sake made with famous water from Okutama. It has a gentle aroma and, while being dry, allows the umami of the rice to be felt. Rice used: Yamada Nishiki, polishing ratio: 65%, sake meter value: +10, alcohol content: 16.5%

Using the highly regarded Gohyakumangoku rice, carefully cultivated on Sado Island, known for producing delicious rice even within Niigata Prefecture, we have extracted the umami of the rice to its peak. Rice used: Super Tanrei (Gohyakumangoku x Yamada Nishiki) Polishing ratio: 40% Sake meter value: +1 Alcohol content: 16 degrees

This is a carefully crafted sake made using soft underground water from the Myoko mountain range, fermented with our own yeast and aged at low temperatures. Rice used: Gohyakumangoku, polishing ratio: 60%, sake meter value: +3, alcohol content: 15-16 degrees.

Sake brewed on Sado Island, Niigata Prefecture. It is one of Japan's leading dry junmai sakes with a sake meter value of +15 or higher. Rice used: Gohyakumangoku, Koshihibiki milling rate: 60% Sake meter value: +14 to +16 Alcohol content: 15%

Enjoy a floral aroma like that of Daiginjo. A refreshing sake that you won't tire of drinking. Rice used: domestically produced rice, polishing ratio: 60%, sake meter value: 0, alcohol content: 15 degrees.

A smooth mouthfeel with the inherent umami and aroma of the rice, resulting in a rich and full-bodied finish. Rice used: Domestic rice, polishing ratio: 60%, Sake meter value: +2, Alcohol content: 15 degrees

A refreshing aroma and a smooth, transparent mouthfeel. Rice used: Domestic rice, polishing ratio: 55%, Sake meter value: +7, Alcohol content: 15 degrees

A gentle aroma that doesn't become tiresome to drink. Junmai ginjo sake made with rice: Gohyakumangoku Rice Polishing Ratio: 55% Sake Meter Value: +5 Alcohol Content: 15 degrees

Soft mouthfeel and elegant flavor. Rice used: Gohyakumangoku. Todoroki-wase milling rate: 55%. Sake meter value: +4. Alcohol content: 15 degrees.

It can be drunk smoothly like water, and the more you drink, the more umami you feel. Rice used: Gohyakumangoku, Rice polishing ratio: 65%, Sake meter value: +5, Alcohol content: 15 degrees

This sake can be described with the word 'richness', possessing a wide breadth. Rice used: Dewano Sato, polishing ratio: 60%, sake meter value: +3, alcohol content: 15 degrees.

A famous sake brewed from spring water in the Kurobe Gorge. It has a fruity aroma and a rich flavor. Rice used: Yamada Nishiki, polishing ratio: 50%, sake meter value: +4, alcohol content: 16 degrees.

It has a pleasant aftertaste and is well-received for its flavor that does not linger into the next day. Rice used: Domestic rice, polishing ratio: 50%, Sake meter value: +6, Alcohol content: 16 degrees.

A famous sake brewed from spring water in the Kurobe Gorge. It has a fruity aroma and a rich flavor. Rice used: Yamada Nishiki, polishing ratio: 50%, sake meter value: +4.5, alcohol content: 16 degrees.

Kikuhime is characterized by its bold drinking experience. It is rich, powerful, and has a deep masculine flavor. With strong acidity and a rich taste, it offers a sharp and hard finish. Rice used: Yamada Nishiki, polishing ratio: 70%, sake meter value: 0, alcohol content: 16-17 degrees.

This is a junmai ginjo sake carefully brewed with a focus on contracted Yamada Nishiki and Kinmon Nishiki rice. It is a very well-balanced cup that does not tire you out no matter how many glasses you drink. Rice used: Yamada Nishiki, Kinmon Nishiki; Polishing ratio: 55%; Sake meter value: +4; Alcohol content: 15.9 degrees.

An extra dry sake with a sharp and crisp finish, featuring exquisite acidity and a deep richness. It maintains a strong flavor while being sharply dry. Rice used: Gohyakumangoku, Yamada Nishiki, Rice polishing ratio: 65%, Sake meter value: +12, Alcohol content: 16 degrees.

This is a genuine junmai sake that brings out the flavor of the rice, allowing you to appreciate its characteristics. Rice used: Yamada Nishiki, polishing ratio: 55%, sake meter value: +3, alcohol content: 16 degrees.

"Icchorai" is a dialect from Fukui meaning "one fine garment." This ginjo sake, brewed with Gohyakumangoku rice from Fukui Prefecture, is popular for its pleasant ginjo aroma and smooth taste. Rice used: Gohyakumangoku, Rice polishing ratio: 55%, Sake meter value: +4, Alcohol content: 15-16 degrees.

The best-selling sake in Yamanashi Prefecture. You can enjoy the soft mouthfeel unique to honjozo. Rice used: Hitogokochi, polishing ratio: 65%, sake meter value: +2, alcohol content: 15.5%

A sake brewed only with rice and rice malt, aimed at connoisseurs. It pairs well with fried foods and has a soft, rich taste. Rice used: Tamakaze, polishing ratio: 60%, sake meter value: +4, alcohol content: 15-16 degrees.

A bottle that encapsulates the essence of Japanese sake. A genuine drink that never gets boring. Rice used: Miyama Nishiki, Kinu Hikari. Polishing ratio: 60%. Sake meter value: +1. Alcohol content: 15-16 degrees.

A special junmai sake that has been heated twice. This junmai sake is characterized by its rich flavor and lingering aftertaste, made from low-pesticide cultivated rice. Adopted for All Nippon Airways international business class in 2006. Rice used: Domestic rice (low-pesticide cultivated rice) Rice polishing ratio: 61% Sake meter value: +2 Alcohol content: 15.5 degrees

With a refined and soft aroma and a crisp, clean taste, it pairs well with seafood dishes (especially white fish). Rice used: Miyama Nishiki, Yamada Nishiki. Polishing ratio: 55%. Sake meter value: +4. Alcohol content: 15 degrees.

Brewed with Masumi's original No. 7 yeast. A calming junmai sake with a subdued flavor. Unpretentious and subtly tasteful. Rice used: Miyama Nishiki, Hitogokochi. Polishing ratio: 60%. Sake meter value: +2. Alcohol content: 15 degrees.

You can enjoy the true taste and aroma of sake. It is a sake with a refined deep flavor and a refreshing finish. Rice used: Shizuoka Prefecture grown rice, polishing ratio: 60%, sake meter value: +3 to +4, alcohol content: 15.5 degrees.

A soft drinking experience, umami felt on the tongue, refreshing dryness, +10.0 dry junmai sake. Rice used: Yamada Nishiki, Go Hyakuman Goku polishing ratio: 60% Sake meter value: +10 Alcohol content: 15 degrees

A well-brewed sake. The flavor characteristics are clean and rich, making it a delicious sake that you won't get tired of drinking. This sake is produced by Miyazaki Honten, famous for its shochu 'Kinmiya'. Rice used: Gohyakumangoku, polishing ratio: 60%, sake meter value: +1, alcohol content: 15.3%

Refreshing aroma, crisp taste. Enhances dishes and has a clean aftertaste. Pairs well with both Japanese and Western cuisine. Rice used: Domestic rice, polishing ratio: 60%, Sake meter value: +2, Alcohol content: 15 degrees.

A subtle umami of rice and a sharpness from high acidity. We pursued the original deliciousness of the rice to create the best balance that brings out the flavor of the ingredients. Rice used: Yamada Nishiki, Matsuharu, etc. Polishing ratio: 60% Sake meter value: +3 Alcohol content: 15 degrees

As the label states, this sake pairs well with 'yakitori'! The rich flavor and abundant acidity, which evoke the umami of rice, were developed using a taste sensor that replicates human taste perception, focusing on compatibility with skewered dishes like yakitori. Rice used: Domestic rice, polishing ratio: 60%, sake meter value: +1.5, alcohol content: 16 degrees.

This is the sake from the family home (kuramoto) of actor Kuranosuke Sasaki. Rice used: domestically produced rice, polishing ratio: 65%, sake meter value: +1.5, alcohol content: 16 degrees.

This is the sake from the family home (brewery) of actor Kuranosuke Sasaki. Rice used: domestically produced rice, polishing ratio: 65%, sake meter value: +1.5, alcohol content: 16 degrees.

The crisp and sharp taste pairs well with seafood. It has a gentle aroma and a smooth mouthfeel. Rice used: Gohyakumangoku, polishing ratio: 60%, sake meter value: +12, alcohol content: 16 degrees.

Kuragakimura in Settsu Province is the name of the place at the time of establishment. This rich and dry sake uses Yamada Nishiki rice under the guidance of the brewery, offering a fragrant and robust flavor reminiscent of the mountain village. It is rich and smooth, with a clean and crisp finish. Rice used: Domestic rice, Polishing ratio: -, Sake meter value: +4, Alcohol content: 16.5 degrees.

A soft aroma with a broad flavor that brings out the umami of the rice. It is a delicious type of sake that can be enjoyed widely from chilled to slightly warmed. Rice used: Yamada Nishiki, polishing ratio: 60%, sake meter value: +4, alcohol content: 15.6%

The brewing water used is 'Miyamizu', which is synonymous with Nada sake. It has a sharp and firm taste, providing a satisfying drinking experience that doesn't become tiresome. Rice used: Domestic rice, polishing ratio: -, Sake meter value: +2, Alcohol content: 15%

The brewing water uses 'Miyamizu', which is synonymous with Nada sake. It is refreshing while still allowing you to fully appreciate the umami of the rice. Rice used: Yamada Nishiki, polishing ratio: 45%, sake meter value: 0, alcohol content: 15-16 degrees.

This is a standard junmai sake from Suwa Izumi. It has a light and crisp flavor, making it enjoyable with a variety of dishes. Rice used: Yamada Nishiki, Tamazakae, and others. Polishing ratio: 65%. Sake meter value: +3. Alcohol content: 15 degrees.

Dry sake is fermented until the sugar content from the rice is extremely low, but because there is little sweetness to mask off-flavors, a straightforward brewing process is required that does not allow for any deception. This sake is finished as a super dry that fully utilizes the umami of the rice koji. Rice used: Hattan Nishiki, polishing ratio: 65%, sake meter value: +8, alcohol content: 16 degrees.

Elegant aroma and rich flavor. Contains gold leaf in the shape of cherry blossom petals. Rice used: Kyushu Shinriki, Itadaki, Yamada Nishiki. Polishing ratio: 58%. Sake meter value: -4. Alcohol content: 15.5 degrees. 180ml 1480 yen (excluding tax)

Rich aroma and smooth taste. Rice used: Domestic rice, polishing ratio: 58%, Sake meter value: +3, Alcohol content: 15.5 degrees

Uses Okayama Prefecture's sake brewing suitable rice, Omachi. The umami, sharpness, and moderate acidity are exquisite. Rice used: Omachi, polishing ratio: 65%, sake meter value: +5, alcohol content: 14-15 degrees.

A junmai daiginjo brewed with Yamada Nishiki, said to be the best sake rice, polished to 50%. It maintains a perfect balance of a beautiful and fresh taste with a soft and delicate aroma. Rice used: Yamada Nishiki Polishing ratio: 50% Sake meter value: +3 Alcohol content: 16 degrees 300ml 1950 yen (excluding tax)

A rich sweetness is tightened by a beautiful acidity, creating a taste with an exquisite balance. Rice used: Yamada Nishiki. Rice polishing ratio: 60%. Sake meter value: +3. Alcohol content: 16 degrees.

The 'Sanchuhassaku' conceived by Sakamoto Ryoma, who was a cornerstone of the Meiji Restoration. This junmai sake is extremely dry, with a fragrant aroma, a rich umami that expands in the mouth, and an exceptional crisp finish. Rice used: Yamada Nishiki, Matsui Mitsui, and others. Polishing ratio: 60%. Sake meter value: +8. Alcohol content: 15-16 degrees.

Contains a faint ginjo aroma but has a refreshing flavor. Crisp and refined with a clean finish. The fresh citrus aroma and slight bitterness refresh the palate and enhance the dishes. Rice used: Matsuyama Mitsui, polishing ratio: 50%, sake meter value: +7, alcohol content: 16-17 degrees.

A rich flavor characteristic of junmai. A crisp taste created by refreshing acidity. Rice used: Matsuyama Mitsui Akebono, polishing ratio: 65%, sake meter value: +4, alcohol content: 16-17 degrees.

It is a crisp and pleasant dry sake. It is an all-purpose sake that pairs well with any dish. Rice used: Domestic rice, polishing ratio: 70%, Sake meter value: +3, Alcohol content: 15-16 degrees.

The balance of umami and acidity is exquisite, a special junmai sake from a brewery that has led the ginjo brewing. Pairs well with a wide range of dishes. Rice used: Kyushu Shinjiriki, Itadaki, Yamada Nishiki. Polishing ratio: 58%. Sake meter value: -4. Alcohol content: 15.5 degrees.

Refreshing and crisp mouthfeel. Rice used: Domestic rice. Polishing ratio: 58%. Sake meter value: +4. Alcohol content: 15.5 degrees.