슌사이 아다치

It has a radiant golden color and a luxurious aroma, with delicate bubbles that are beautiful, and a rich yet crisp taste.

A dry white wine with a refreshing aroma reminiscent of herbs, featuring a crisp and moderately rich body.

Characterized by a transparent pale yellow color, with aromas reminiscent of kabosu and sudachi, and a refreshing acidity that enhances the delicate flavors of Japanese cuisine.

It features a robust flavor characterized by the ripe fruitiness of fully matured grapes and a rich oak aroma.

An elegant flavor with crisp acidity, refreshing fruitiness, and a subtle hint of oak harmonizing together. This mineral-rich taste, said to be perfect for seafood, pairs very well with Japanese cuisine as well.

A smooth and rich red wine with aromas reminiscent of blackberries.

A rich and full-bodied flavor reminiscent of fragrant plums and blackberries, with a hint of oak barrel notes.

A well-balanced taste characterized by moderate tannins and a sweet and sour berry aroma, made using traditional methods.

Origin: Kagoshima Ingredients: Kogane Sengan White Koji Alcohol content: 25 degrees

Origin: Kagoshima Seasonal limited sake Ingredients: White koji Alcohol content: 25 degrees

Bottle 4200 yen, Origin: Kagoshima, Ingredients: Kogane Sengan, Alcohol content: 25 degrees

Origin: Kagoshima Ingredients: Wheat, Wheat Koji Alcohol content: 25 degrees

Origin: Kagoshima, Rich ingredients: Barley, Barley Koji, Alcohol content: 25 degrees

Origin: Fukuoka, 3-year heat-treated raw material: only uses two-row barley from Fukuoka and Saga Prefectures, double distilled under normal pressure, alcohol content: 35 degrees

Origin: Yamagata Ingredients: Rice Alcohol content: 25 degrees

Carbonated mix 740 yen Origin: Aomori Ingredients: Rice Alcohol content: 30 degrees

Bottle keep for 3 months

Origin: Toyama, Rice used: Gohyakumangoku from Toyama, Sake meter value: -23, Acidity: 3.6, Polishing ratio: 55%, Yeast: No. 7, Alcohol content: 12%

Origin: Yamagata, Rice used: Sakemirai 80% and Tokubetsu A Yamada Nishiki 20%, Sake meter value: , Acidity: , Polishing ratio: 50%, Alcohol content: 15%, S: 650 yen, M: 1200 yen, L: 1600 yen

Region: Ibaraki, Rice used: Yamada Nishiki, Sake meter value: +2, Acidity: 2.0, Polishing ratio: 60%, Alcohol content: 15%

Origin: Kamikawa District, Aikunkura Rice: Hokkaido produced Sake degree: -8 Acidity: Polishing ratio: 55% Alcohol content: 16%