지자케 후키노토우

Yokote City Gohyakumangoku 55%/+1/1.7/15° Refrigerated 2-Year Aged Sake, you can feel the depth and freshness, while also experiencing a mellow flavor. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Daisen City Miyama Nishiki, Menkoi na 57%/+5/1.3/16° (2000) A sake that the owner remembers fondly, the origin of Kariho Ginjo Sake, the name comes from the fact that it is pressed using six sake tanks, and the name was given by the writer Tsutomu Mizukami. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Produced in Daisen City, Akita, using Miyama Nishiki rice at 65% polishing rate, +5 acidity, 1.7 sweetness, and 16° alcohol content. When tasted, the umami of the rice spreads, and the moderate acidity and crisp dry quality pair well with various dishes. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Yokote City Akita Sake Komachi 45%/+3/1.6/16° Koji rice 'Akita Sake Komachi' and the brewing rice 'Miyama Nishiki' were combined to create 'Koma Bijin'. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Sakata City Dewasansan 50%/-2/1.4/15° Yamagata KA (2000) As the name suggests, it evokes the clarity of a clear stream flowing at the foot of Dewafuji 'Chokai Mountain'. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Yamagata City Dewasansan 33%/±0/1.3/17° A floral muscat-like aroma typical of Dewasansan, with a silky and smooth mouthfeel when sipped. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Tsurugaoka City, Dewasato 60%/-5/1.6/16.6° The balance of ginjo aroma and umami is good, with a fruity sweetness, but a crisp acidity tightens the flavor. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Tendo City Dewasansan 50%/+4/1.4/15.5° (7000) Represents Yamagata's 'Dewasansan', 'Orise Yamagata (koji mold)', 'Yamagata yeast' brewed only with Yamagata original ingredients. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Aizuwakamatsu City, Gohyakumangoku 50%/+1/1.3/16.4° (1500) A clear, beautiful, and elegant ginjo aroma, a refreshing ginjo flavor in the mouth, a soft texture on the tongue, and a moderately wide throat feel. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Brewed with Akita Sake Komachi 55%/+3/1.7/15° and the yeast 'Giovanni's Melody' from Iwate Prefecture, it evokes a refined sweetness and umami with a light aftertaste, inspiring the label design to feature 'pineapple'. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Kaminomachi, Miyagi Prefecture produced Kurano Hana 50%/+2/ 13/15° refreshing aroma and light drinking experience of pure rice ginjo. Delicious summer limited sake served chilled straight or on the rocks. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Aomori City, Aomori Prefecture produced Hanabuki 60%/±0/1./16° 1-time pasteurized (3000) Gentle and elegant aroma. The clean umami of the rice and the moderate richness from the Yamahai brewing method. Soft mouthfeel. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Nagano Prefecture, Kamiina District, Tatsuno Town, Yamada Nishiki 55%/+1/ 1.3/16° Using the 'sōshakuri' method, it is slowly pressed in a sake bag. It has a floral aroma, elegant sweetness, and rich flavor. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Sado City, the only super dry in the Gagakudai lineup made from Sado-produced Gohyaku-man. Carefully selected Gohyaku-man rice is used, and it is brewed slowly using Kyokai No. 901 yeast, then bottled as unpasteurized sake. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Matsumoto City, Nagano Prefecture, produced Hitogokochi 59%/+5/-/ 16° Fresh and refreshing aroma, with a beautiful sweetness and acidity that spreads in the mouth, resulting in a clean and refreshing taste. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Fukui Prefecture Eiheiji Town Fukui Prefecture produced Gohyakumangoku 55%/+4.5/-/15.5° 'Icchorai' is a Fukui dialect term meaning 'one fine garment.' The pleasant ginjo aroma and non-offensive deliciousness make this pure gin popular. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Yuuho, produced in Sado, Hakui City, Ishikawa Prefecture, using Gohyakumangoku rice / +4 / 2.3 / 17° with a solid rice flavor. Characterized by a well-balanced acidity. A gentle aroma that does not interfere with food and a strong umami. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

This is a pure rice ginjo sake made from 50% Gin no Yume rice produced in Kure, Nakatosa Town, Kochi Prefecture, featuring a fresh taste of umami and ginjo characteristics, bottled luxuriously from the 'Arasakari' portion only. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Kochi Prefecture, Kami City, not publicly available 50% / - / - / 16.5° A gentle aroma with a juicy sweetness on the palate, offering a soft and transparent flavor and taste. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Saga Prefecture, Ogi City, Domestic Rice 60%/-/-/ 14° As a standard sake of Koeigiku, the newly introduced Seikai (Sukai) offers a refreshing and crisp deliciousness! ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Hokuyou Sake Brewery (Uozu City, Toyama Prefecture) brewed with clear water from the Tateyama Mountain Range; a famous sake from Uozu.

Hokuyo Sake Brewery (Uozu City, Toyama Prefecture) brewed with clear water from the Tateyama Mountain Range; a famous sake from Uozu.

Hokuyou Sake Brewery (Uozu City, Toyama Prefecture) brewed with clear spring water from the Tateyama Mountain Range; a famous sake from Uozu.

With a rice polishing ratio of 55%/+8/2.4/15°, it has a crisp and dry taste that quickly expands with a sense of rice extract! Fruity aroma that wafts through the nose. ・One cup (100ml)…650 yen ・One go (180ml)…1,100 yen

Mie Prefecture, Nabari City, Koji, Yamada Nishiki, Kake, Gohyakumangoku 60% ±0/1.7/16° Brewed by Mr. Yuikatsu Onishi, who brews with a pure and strong feeling of 'not being bound by the past, not being bound by the future, but living the present to the fullest,' this is the famous sake 'Jikon' from Nabari, Mie Prefecture.

Produced in Suzu City, Ishikawa Prefecture, using 55% Omachi rice from Akaiwa, with a sake meter value of +4, acidity of 1.7, and an alcohol content of 17°. This junmai nama genshu is made with high-quality Omachi rice from Akaiwa. The aroma is gentle with a rich rice fragrance, and when tasted, the soft and plump umami of the rice gradually spreads on the palate, offering a perfect balance of sweetness and a light, refined aftertaste!

Produced in Yuzawa City, Akita Prefecture, using 50% Misato Nishiki rice. It has a rating of -7.3 for acidity, 1.6 for sweetness, and an alcohol content of 16°. The sake undergoes a single pasteurization process, allowing for a well-balanced flavor, a beautifully expanding aroma, and a rich umami experience. It has received exceptional technical guidance from President Takagi of 'Juyondai', contributing to its high profile and very high-quality sake.

Yamada Nishiki 50% from Sakai Minato City, Tottori Prefecture / - / - / 16° This sake, Chiyo Musubi Junmai Daiginjo 'Port Morning Mist', is nurtured by the rich nature of Sakai Minato in Tottori Prefecture. As the name suggests, it features a soft and delicate flavor reminiscent of the mist that envelops the port town in the morning.

Produced in Gose City, Nara Prefecture, using Yamada Nishiki rice grown in Kushira with a polishing ratio of 50%/+8/2.1/16°. This is a namazake (unpasteurized sake) that is luxuriously bottled from the 'Nakadori' portion, which is the part that has the most stable aroma and flavor during pressing. It is fresh with a relatively mild aroma, has a juicy mouthfeel, and offers a crisp and slightly light drinking experience with a clear and refined umami.

Founded in Aizubange Town, Fukushima Prefecture during the Bunka and Bunsei eras (1804-1830), the sake name 'Izumigawa' was named to evoke the image of a river that flows continuously, symbolizing constant prosperity. Currently, 'Hiroki' has become famous and is one of the difficult-to-obtain sake in the Tohoku region, along with 'Juyondai' from Yamagata, 'Sharak' from Aizu, and 'Denshu' from Aomori.

Koji rice: Yamada Nishiki 40%, Kake rice: Gohyakumangoku 50%/-/-/16°. Unquestionably 'delicious'. A balance that cannot be expressed in words. The rich aroma and flavor that can only be achieved by Hiroki. A fine sake that resonates in the heart with every sip, 'Hirogo'.

A local brand from Aizu, made with 55% Gohyakumangoku and a sake meter value of +3, with an alcohol content of 15°. It has a smooth taste that you won't get tired of. It enters your palate gently and comfortably.

On March 11, 2011, the Great East Japan Earthquake caused the collapse of the storehouse, and due to the Fukushima Daiichi nuclear disaster, it became an area difficult to return to. Overcoming difficulties with the yeast that was stored in Nagai City, Yamagata Prefecture, from Namie Town, Fukushima Prefecture, sake brewing was resumed, and in the spring of 2011, it was revived in Namie Town, fulfilling a long-held wish.

The sake is made from 65% sake rice. The aroma is gentle, with hints of sweetness from the koji and tropical nuances. The mouthfeel is fresh and moist. Despite its light touch, it has a rich extract that spreads across the palate. It offers a gentle umami with a pleasant refreshing acidity. It is easy to drink and has a flavor that doesn't become tiresome. One cup (100ml) costs 650 yen, and one go (180ml) costs 1,100 yen.

Produced in Okayama Prefecture with Omachi rice (65%/-/-/17°), this junmai sake from Suzuki Sake Brewery, made using the Yamahai method, is inspired by the ancient Japanese affinity for 'copper'. It is designed to showcase its true quality through aging. One cup (100ml)…650 yen, one go (180ml)…1,100 yen.

Renewed 'Yamahai Shikomi Tajima's Confidence' with 68% Hyogo-grown Yamada Nishiki from Kasumi Town, Hyogo Prefecture, +2.5/-/15°. A refined and smooth tasting 'Yamahai' one cup (180ml).

Produced in Tamura City, Fukushima Prefecture, using 65% locally sourced rice. This sake, with a medium dry taste at 14°, is loved by locals for their daily evening drinks. It offers a soft umami flavor. At the brewery, all sake, including this regular sake, is pressed using a traditional method called 'shaku' which has become rare nowadays. One serving (180ml).

The water for dilution and cooking is sourced from 'Rikyu Water' at Minase Shrine in Shimamoto, Osaka (selected as one of the top 100 famous waters by the Ministry of the Environment). Sake and occasionally 'Yaragi Water' is a skillful way to drink, leaving you feeling refreshed without deep intoxication. Enjoy your drink today as well....

After the death of Emperor Go-Toba, it was established in 1240 to enshrine the emperor at the site of the former detached palace, Minase-dono. Within the grounds, there is 'Water of the Detached Palace,' which has been selected as one of the 'Top 100 Famous Waters in Japan' by the Ministry of the Environment. This water, sought after by many visitors, is said to have been favored by Sen no Rikyū. It is groundwater from the Minase River, which originates from the Tennozan, a tributary of the Yodo River. Every year, a tea ceremony using this well water is held at the tea house Tōshintei (a nationally designated important cultural property) by the three schools of tea (Omote, Ura, and Musha-Kōji) and the Yamada Sōhen school. There are two national treasures, including 'Colored Portrait of Emperor Go-Toba' and 'Emperor Go-Toba's Handwritten Seal,' along with other cultural properties. Additionally, the handprint left on the sacred gate at the front of the approach is said to have been left by Ishikawa Goemon when he attempted to steal the famous sword enshrined in the shrine.

Kokubu Sake Brewery, Kirishima City, Kagoshima Prefecture

Takanabe Town, Miyazaki Prefecture

Suntory Yamazaki Distillery Aged Blend 16°

(Red Star)

(Can 330ml)

(Can 330ml)

Raw rice / Rice polishing ratio / Sake meter value / Acidity / Alcohol content Comments (The sake meter value is drier the higher the +) (The number in parentheses indicates the sake brewery's production: One stone is equivalent to 100 one-sho bottles, which indicates the scale of the brewery.)