Shoraku

A refreshing fruity aroma with a fresh and vibrant taste full of umami. You can enjoy the freshly pressed umami and crispness.

This is a junmai sake created using the brewery's original yeast, featuring a vibrant aroma reminiscent of white grapes and lotus flowers, with a rich umami flavor.

This is an extremely high dry sake with a sake meter value of +75. It has a coexistence of spiciness and deliciousness.

Aiming for a transparent taste, this 'Black Label' has a dry flavor while also possessing a softness.

A honjozo with a soft rice flavor and a subtle sweetness, making it a delicious drink that you won't tire of. It is a proud local sake from Miyagi.

It is characterized by a good balance of flavor and spiciness that brings out the taste of rice.

A pure rice daiginjo sake luxuriously made with the rare sake rice 'Sake Mirai'. It has an aroma reminiscent of melon and banana, and a rich umami flavor.

A sake with a gentle aroma and a refined, rich flavor of rice, balanced with a pleasant crispness and refreshing acidity.

Junmai nakadori unfiltered raw sake. A rich and dry junmai sake that luxuriously packs only the flavorful 'nakadori'. You can enjoy the umami of the rice and feel a crisp finish.

Using the groundwater of the Kinugawa River as brewing water, it has a wonderful smoothness and crispness like spring water that enhances the dining experience.

Aged at a temperature below minus 5 degrees for over a year, it matches various seasonal dishes with its gentle taste and elegant ginjo aroma.

A bursting mouthfeel. This unpasteurized sake offers fresh and juicy flavors, with a hint of nostalgic sweetness.

This is a dry sake with a soft rice flavor and a refreshing acidity of junmai sake, featuring a light cloudiness.

This is a popular junmai sake with a mellow and rich flavor that never gets boring.

Rich yet balanced with acidity and sweetness, and a juicy mouthfeel full of umami.

This sake boasts the fruity and rich flavor unique to unpasteurized junmai sake, with a proud balance of umami, acidity, and amino acids. It pairs well with rich dishes.

Strong rice flavor, acidity and sharpness of white koji. A fresh sensation that bursts in the mouth, this is 100% natural rice sake.

Sake brewing suitable rice 'Dewasansan' developed over 11 years in Yamagata Prefecture, a sake rice that boasts pride in the world. It has a refreshing taste that feels like a fine wine.

This is a refined and gentle tasting sake that lives up to its name of being brewed with famous water, using ultra-soft spring water as the brewing water.

Since the Edo period, sake has been said to have a taste that is 'sweet, spicy, and has a sharpness that tightens on the tongue.' This is truly a well-balanced sake.

This is a luxurious special junmai sake polished to 55% using Miyama Nishiki rice. It has a subtle acidity and a sharp, dry finish.

A fresh and juicy aroma and flavor unique to new sake, with a fresh mouthfeel. A limited edition product with a deep richness characteristic of unpasteurized sake.

This is a pure rice sake made exclusively from Yamada Nishiki rice grown with a thorough commitment to water and soil from Tottori, featuring a rich flavor and aroma.

The name is inspired by the works of director Akira Kurosawa, and it is a dry junmai sake with a light taste and the richness of rice. You can enjoy its crisp finish.

A representative brand from Toyama in the Hokuriku region. This exquisite product has a refined sharpness and depth of flavor due to long-term low-temperature fermentation.

The only authentic 'Edo' local sake that continues to operate within the 23 wards of Tokyo. The rich umami that spreads smoothly is exquisite.

A very auspicious special junmai with a strong presence of Yamadanishiki's richness, and a well-balanced flavor and aroma.

A refined dry sake with a unique aroma and a taste that does not become tiresome. This is a proud bottle from the brewery that has received high praise overseas.

A fruity and elegant aroma reminiscent of melon. This is a Junmai Daiginjo that allows you to enjoy the umami developed over more than six months of aging.

Soft richness and aroma. Refreshing acidity and the umami of rice. You can enjoy the depth of flavor characteristic of Honkin.

A crisp flavor with moderate spiciness. With a suitable acidity, this is truly a perfect autumn junmai ginjo sake for autumn dishes.

This is the only sake produced in Okinawa Prefecture, the southernmost part of Japan, called 'Reimei'. It is a dry sake with a solid richness.

A very dry sake with a high sake degree of +12. Please enjoy the robust strength typical of genshu, along with a light crispness and refreshing umami.

Soft aroma, refreshing acidity is impressive. It pairs very well with chilled sake, but as the temperature rises, the flavors open up.

You can enjoy its smooth sweetness and a very distinctive umami aftertaste. It is a somewhat rare sake that is not widely available.

It has a strawberry-like aroma with a sweet mouthfeel, followed by a crispness characteristic of dry sake. The aftertaste is refreshing!

A gentle apple aroma, smooth taste, and pleasant finish. True to its name, it is a beautiful and exquisite sake.

A limited summer product made by the brewery in Kitakata, known as the 'Nada of Tohoku.' It is a sake with a rich flavor of rice and a gorgeous aroma.

Rich in the sweetness and umami of rice, with acidity that does not lose to rich dishes. This sake is truly based on the concept of 'a sake that matches the taste of home cooking.'

'Hakuro Suishu' The label featuring a refreshing jellyfish design was created by the brewery's proprietress. It is a summer sake with a delicate mouthfeel and a perfect balance of sweetness.

This is a sake that truly represents Niigata, the original 'Tsurai Karakuchi' sake. If you love Japanese sake, please give it a try at least once.

This is a junmai ginjo sake that represents the brewery, featuring a mature and subtle ginjo aroma, with excellent rice flavor and a clean finish.

This is a honjozo sake with a ginjo aroma and a straightforward taste that does not make you feel the dryness. It won a silver medal at the 2015 International Wine Challenge.

Natsukasumi Nama Genshu is perfect for summer with its refreshing throat feel and fruity aroma. The subtle haze of the unfiltered sake adds a delightful umami.

Junrei is a standard sake brewed slowly with low-temperature fermentation, featuring citrus flavors and ginjo aroma. The cat on the label (Tama) is also popular!

As the name suggests, this sake has a refreshing and crisp sensation. It was crafted with the theme of 'wanting women and young people to enjoy it' in a perfectly balanced manner.

It is a refreshing and smooth sake that pairs very well with food.

A sake that utilizes the rich flavors of Omachi rice, featuring a fragrant aroma of luscious fruits and sweetness. It is a recommended namazake for beginners and women.

In Japan, brewed in the Saitohoku region, it uses abundant snowmelt groundwater from Hokkaido, resulting in a strong flavor and alcohol content.

This sake is made with a focus on local ingredients and quality, using 100% sake rice 'Gin no Sato'. It is a local sake with a plump rice flavor and refreshing acidity.

This Junmai Daiginjo made from sake rice '500,000 Stones' has a rich aroma reminiscent of melon. It offers a smooth taste due to one year of aging!

Using the spring water from the Southern Alps Kaikomagatake as brewing water, the harmony of acidity, bitterness, and sweetness achieved through long-term low-temperature fermentation is delicious!

A junmai sake that combines a rich flavor and umami while aiming for a super dry profile. It is characterized by a flavorful spiciness.

A pure rice sake that perfectly fits the expression 'sharp and dry.' A masterpiece that combines lightness and easy drinkability, making it never boring!

It has an elegant ginjo aroma, with mild acidity, and the rich flavor spreads smoothly in the mouth, providing supreme satisfaction.

A junmai ginjo with a solid ginjo aroma, featuring a lingering taste and fragrance reminiscent of light snow.

A famous brewery located in 'Uonuma City', one of Japan's top rice-producing areas in Niigata Prefecture. This junmai ginjo sake pursues a light and rounded mouthfeel while allowing you to enjoy the umami reminiscent of freshly cooked rice.

A handmade brewery that prioritizes quality above all, also working on the revival of yeast that had been enduring. Using the brewery's pride, soft water for brewing, it has achieved a very smooth drinking experience.

A junmai sake with a solid umami, the fruity umami spreads gently with a smooth mouthfeel and finishes cleanly.

A renowned brewery in Hasuda City, Saitama Prefecture, that creates a rich umami by 'aging' junmai sake! This sake from a brewery specializing in junmai is infused with the techniques and experience of aging. The richness and depth that come from over two years of aging provide a flavor profile that does not evoke spiciness, offering a profound taste.

An extremely luxurious pure rice sake that has been carefully pasteurized after being bottled! This is a staple product from a brewery that mainly focuses on brewing ginjo sake. It is light and dry, and can be recommended to women as well.

Yamahai Junmai, a sake that challenges the limits of complete fermentation under the tradition of ultra-dry Yamahai, featuring a spiciness and umami. The crispness of the ultra-dryness is complemented by the richness of the Yamahai.

Although it is classified as ordinary sake because it uses rice that is outside the grade, it is a sake made entirely from Yamada Nishiki rice cultivated in collaboration with local farmers using our own rice fields.

A historic masterpiece brewed by Sudō Honke, the oldest sake brewery in Japan, established before 1141. This is a product from a brewery that specializes exclusively in Junmai Daiginjo, currently producing only this type of sake. It is a safe and secure product made using only rice from contracted farmers within the prefecture.

An exquisite junmai genshu that has been carefully bottled after being luxuriously pressed in a bag. It has a rich flavor that spreads in the mouth, with a dense sake quality, and the lingering sweetness of rice spreads softly at the end, making it a well-structured junmai genshu.

This is the first pressing, unfiltered, and raw sake that has a refreshing taste characteristic of Yamada Nishiki, with both aroma and mouthfeel offering the deliciousness of fresh fruits.

A dry sake named after the toji Taiichi Kitahara, who has supported the Honkin brewery for over 50 years. This is the representative work of the brewery founded in 1756.

This is a limited edition brew shipped only once a year by Asahi Shuzo, the brewery of 'Kubota'. We have specially shipped new rice new sake made with 100% freshly harvested sake rice 'Gohyaku Mangoku'. Please enjoy the gorgeous ginjo aroma.

A bold creation that combines the newly developed sake rice 'Yume no Kaori' from Fukushima Prefecture and the new type of yeast 'Kirameki Koji' from Fukushima Prefecture. Enjoy the rich flavor.

With a sake meter value of +15 to +17, it features a dry taste known as 'very dry'. Its refreshing flavor makes it addictive.

A flavorful sake brewed with rice and water nurtured by the natural spring water of the World Heritage Site 'Shirakami-Sanchi'! The aroma is intentionally subdued, evoking juicy acidity reminiscent of citrus fruits, and this Junmai Ginjo is crafted with a sharpness akin to a Japanese sword.

Since the 1970s, it has been a pioneering brewery of 'Ginjo sake'. It features a fruity Ginjo aroma and a rich flavor, with a good balance of acidity and sweetness, creating a vibrant taste. It pairs exceptionally well with food.

Brewed using the 'Tomizu method' from the late Edo period (water is added in a 1:1 ratio to rice. *The current mainstream is 1:1.2).

A winter limited edition chilled sake created with the concept of 'smooth like silk and a soft mouthfeel like powdery snow.'

A pure rice specialty brewery that also brews offerings for the imperial family, this junmai ginjo sake has been quietly aged for five years at low temperatures, resulting in a rich and dry flavor. The sharpness has been smoothed out, becoming mellow with enhanced umami. Thanks to the low-temperature aging, the aroma remains refreshing.

A seasonal limited Hiyagoroshi from a brewery skilled in Yamahai brewing, polished to 70% using 'Yamada Nishiki' from Itoshima, Fukuoka Prefecture, featuring a gentle aroma and the unique umami of Yamahai. It is a robust and full-bodied sake with a sake meter value of +14, making it very dry.

A smooth junmai with a rounded flavor and a hint of ripe fruit aroma. An exquisite balance and sense of aging that you won't tire of drinking!

A dry sake with a drinkable deliciousness. Please enjoy the history established at least before 1505 (the brewery is too old for records to remain).

This nama sake was made to surpass our own brand 'Chokyu' using 100% Bizen Omachi rice from Okayama Prefecture. It is unfiltered and stored at low temperatures of -5 degrees. This is a pure rice ginjo nama sake that has been aged over time. Highly recommended.

A special product made with all ingredients sourced from the local Hiroshima area! The rice is of course from Hiroshima, specifically 'Koimomiji', and even the yeast used in the brewing process is the 'Hiroshima Ginjo Yeast No. 2', making this a completely Hiroshima-focused specialty product.

Brewed with the sake rice 'Dewa no Sato' using deep water from the Dewa Three Mountains, and bottled without pasteurization. The rice polishing ratio is 77%, which is special.

This is a dry sake known as 'Umakuchi Umakara'. You can feel the depth of the rice, and the rich flavor emerges on the palate in a moist and dry manner.

This is a cloudy sake made using the king of sake rice, Yamada Nishiki. It has a robust flavor that strongly conveys the inherent richness of the rice.