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Miyagi Prefecture, Mori Tami Sake Brewery. A refreshing flavor with a clean finish, this is a dry type of honjozo. Rice polishing ratio: 65% Alcohol content: 15 degrees

Using rice from Sendai and underground water from the Hirose River, this junmai sake is brewed by a sake brewery in Sendai. Rice polishing ratio: 60% Alcohol content: 15 degrees

From Miyagi Prefecture, Ishikoshi Brewery. Enjoy a deep flavor and aroma, characterized by a refreshing taste. Rice polishing ratio: 55% Alcohol content: 16 degrees

Mizunoe Brewery in Miyagi Prefecture presents a smooth aroma and a refined umami of rice, resulting in a crisp junmai sake. Rice polishing ratio: 60% Alcohol content: 15-16 degrees

From Miyagi Prefecture, Nakayu Sake Brewery. A clean and dry sake with a sharp finish and a rich flavor, perfect for regular evening drinking without getting tired of it. Rice polishing ratio: 65% Alcohol content: 15-16%

Standard sake from Abe Kan Brewery in Miyagi Prefecture, a honjozo that you never get tired of as your drinking companion every night. Rice polishing ratio: 68% Alcohol content: 15 degrees

From Miyagi Prefecture, Nakayu Sake Brewery. A standard sake for evening drinking, finished with a subtle and pleasant aroma and a well-balanced taste, making it easy to drink. Rice polishing ratio: 60% Alcohol content: 15-16 degrees.

Miyagi Prefecture, Daiwa Brewery. While it is a clean and extra dry sake, the umami of the rice is alive, and the mouthfeel is smooth. The crisp finish is a characteristic feature. Rice polishing ratio: 65% Alcohol content: 18 degrees

Junmai-shu brewed with 100% Sasanishiki rice and brewed with the full flavor of the rice. Polishing ratio: 70%.

From Miyagi Prefecture, this special junmai sake harmonizes soft sweetness with a solid umami, offering a pleasant finish that is gentle yet crisp. Rice polishing ratio: 60% Alcohol content: 16 degrees

A special junmai sake from Nakayu Brewery in Miyagi Prefecture, featuring a refreshing taste with a light sweetness and a soft, crisp acidity. Rice polishing ratio: 60% Alcohol content: 15-16 degrees

Miyagi Prefecture, Onuma Sake Brewery. A honjozo sake with a pleasant umami and a sharp taste. Rice polishing ratio: 70% Alcohol content: 15 degrees

Miyagi Prefecture, Daiwa Kura Sake Brewery. A refreshing aroma and the inherent umami of rice, this is a crisp and dry junmai sake. Rice polishing ratio: 60% Alcohol content: 15 degrees

From Miyagi Prefecture, Hirataka Sake Brewery. It is characterized by a fruity aroma while also concentrating the umami of the rice. Polishing ratio: 55% Alcohol content: 15-16 degrees

Relaxing style sake from Wakayama Prefecture, Heiwa Shuzo. Full of rice flavor. Rice polishing ratio (Koji 50%, Kakemai 60%). Alcohol content: 15.5 degrees.

Tateyama Sake Brewery in Toyama Prefecture. Crisp and refreshing with a moderate richness. High quality. Sake meter value: +3.5 Alcohol content: 15-16%

Akita Prefecture, Akita Brewing. Light and juicy mouthfeel with a good impression. The acidity is refreshing and has a very crisp taste. Rice polishing ratio: 60% Alcohol content: 15 degrees

From Nagano Prefecture, Yukawa Brewery. Characterized by a beautiful sweetness accompanied by a sourness that adds depth and a sense of unity. Rice polishing ratio: 55% Alcohol content: 15 degrees

From Niigata Prefecture, Ishimoto Sake Brewery. A perfect supporting role that brings out the flavors of fish with a moderate umami and crisp finish. Rice polishing ratio: 58% Alcohol content: 16%

From Shizuoka Prefecture, Doi Sake Brewery. Features a subtle sweetness felt on the tip of the tongue, a soft mouthfeel, and a crisp, dry aftertaste. Alcohol content: 15-16 degrees.

Ibaraki Prefecture, Yoshikubo Sake Brewery, created 'saba-specific sake' to make mackerel taste even better. Alcohol content: 15 degrees.

Ibaraki Prefecture, Yoshikubo Sake Brewery, following the special sake for mackerel 'Sabade Shu', this is the second edition, a sake specifically for 'salmon'. Alcohol content: 15.3 degrees

From Sakata Brewery in Yamagata Prefecture, it offers a refined and moderate rice flavor, while a clean acidity tightens the taste for a refreshing finish. Polishing ratio: 65% Alcohol content: 16 degrees

Tochigi Prefecture, Kobayashi Brewery. A crisp and sharp flavor, the gentleness of rice, and a rich aroma that can only be found in sake. Rice polishing ratio: 55% Alcohol content: 16 degrees

From Mie Prefecture, Shimizu Seizaburo Shoten, with a faint aroma of pear and apple, and a refreshing citrus note in the background. Rice polishing ratio: 60% Alcohol content: 15 degrees

Shiga Prefecture, Naminoue Sake Brewery. The aroma is subtle, and it has a gentle taste that is easy to drink. Rice polishing ratio: 70% Alcohol content: 15 degrees

From Fukui Prefecture, Kurobune Sake Brewery. An aroma reminiscent of ripe bananas, combined with the scent of freshly cooked white rice and jasmine flowers. Rice polishing ratio: 65% Alcohol content: 14.5%

From Hyogo Prefecture, Honda Shoten. Characterized by a deep flavor and refreshing aftertaste. The concept of 'sweetness is umami' is well expressed. Alcohol content: 15 degrees.

Natural lactic acid-rich, sweet and sour, refreshing drinking experience. Rice polishing ratio: 60% Alcohol content: 6 degrees

Hiroshima Prefecture, Aihara Sake Brewery. Characterized by a sharp flowing dryness, it has a clear texture typical of After the Rain Moon. Polishing ratio: 65% Alcohol content: 16 degrees

Fresh and refreshing aroma reminiscent of apples. Rice polishing ratio (Koji: 65%, Kakemai: 70%) Alcohol content: 15%

Miyagi Prefecture, Ishikoshi Brewing. Characterized by a light and refreshing crisp taste. Rice polishing ratio: 65% Alcohol content: 15.5%

Founded in the first year of the Bunka era (1804) in Eiheiji Town, Fukui Prefecture by Kokuryu Sake Brewery. Sake meter value: +3.5 Alcohol content: 15-16%

Iwate Prefecture, Nanbu Bijin Co., Ltd. IWC 2017 Champion Sake award winner. A special junmai sake that shines as the best in the world. Alcohol content: 15.3%

Niigata Hakkaijozu has a soft mouthfeel and a refreshing taste. Rice polishing ratio: 55%. Alcohol content: 15.5%.

Tochigi Prefecture, Kobayashi Brewery. The soft umami and sweetness of the rice are alive, creating a rich flavor of 'umakuchi junmai sake.' Rice polishing ratio: 65% Alcohol content: 15.5%

Asahi Shuzo from Niigata Prefecture. The origin of Kubota. Maximizes the effectiveness of the koji. Sake meter value: +5, Alcohol content: 15%

Nara Prefecture, Imanishi Seibei Shoten. A gentle aroma and smooth mouthfeel. The sharpness and clarity of this ultra-dry sake are its charm. Rice polishing ratio: 60% Alcohol content: 15 degrees

Dry honjozo from Niigata Prefecture, a product with a satisfying drinking experience for connoisseurs. Rice polishing ratio: 60% Alcohol content: 15 degrees

Traditional brewing that utilizes the power of nature to cultivate yeast by hand. Sake meter value: +1.5 Alcohol content: 14-15 degrees

Miyagi Prefecture, Ichinokura Brewery. A dry sake with a rounded, gentle flavor and a refreshing aftertaste that harmonizes well. Rice polishing ratio: 65% Alcohol content: 15 degrees

A dry sake with a firm texture that pairs well with Japanese cuisine and rich dishes, and is not tiring to drink. Rice polishing ratio: 75% Alcohol content: 14-15 degrees

Kyoto Prefecture, Gekkeikan Sake Company. A rich and dry honjozo sake brewed carefully with Kyoto-grown rice 'Kyo no Kagayaki'. Alcohol content: 15-16 degrees.

Katsuyama Brewery in Miyagi Prefecture produces this authentic sake from Sendai using Sendai rice 'Hitomebore' and water. Polishing ratio: 55% Alcohol content: 15 degrees

From Niigata Prefecture, Murayuu Sake Brewery. Smooth mouthfeel with juicy and sweet-sour flavors. Rice polishing ratio (Koji 60% / Kakemai 65%). Alcohol content: 15.5%.

Akita Prefecture, Akita Sake Brewing. A refreshing and floral aroma, with a soft mouthfeel, and an excellent balance of umami and acidity in this junmai ginjo sake. Rice polishing ratio: 60% Alcohol content: 15.5%

Miyagi Prefecture, Kawakei Shoten. Incorporating traditional yamahai brewing, it has a clean umami with no off-flavors. Rice polishing ratio: 60% Alcohol content: 16 degrees

This sake, produced by Hakutsuru Sake Brewery in Hyogo Prefecture, pursues the original deliciousness of sake, characterized by its fine, rich, and full-bodied flavor. Sake meter value: +2, Alcohol content: 15-16%

A dry and crisp taste that symbolizes both the 'exhilaration' and 'refreshingness' of the Nebuta Festival. Rice polishing ratio: 65% Alcohol content: 14.5%

Fruity to the point of feeling freshness. Rice polishing ratio: 60% Alcohol content: 15 degrees

Miyagi Prefecture, Ichinokura Co., Ltd. Features a refreshing and clear taste with a crisp aroma and a smooth finish. Rice polishing ratio: 60% Alcohol content: 15 degrees

Ishikawa Prefecture, Yoshida Brewery. Fruity aroma and sweetness, with a sharp umami amidst the spiciness. Rice polishing ratio: 45% Alcohol content: 16 degrees

A refreshing dry sake from Dewasakura Sake Brewery in Yamagata Prefecture, enjoyable both chilled and warmed, and a classic sake that never gets boring. Rice polishing ratio: 65% Alcohol content: 15%

Kyoto Prefecture, Hōshuzō. Characterized by a traditional Japanese sake flavor. Rice polishing ratio: 65%. Alcohol content: 15-16 degrees.

Junmai Ginjo sake from Nakayu Brewery in Miyagi Prefecture, featuring a refreshing aroma and a gentle mouthfeel that enhances dishes. Rice polishing ratio: 50% Alcohol content: 15-16 degrees

A pure rice sake with a striking impact, brewed by Osawa Brewery in Nagano Prefecture. Rice polishing ratio (Koji: 59%, Kakemai: 65%). Alcohol content: 16-17 degrees.

Using 'Akita Sake Komachi', this is a dry and refreshing sake from Akita Prefecture, produced by Ranman Sake Co., Ltd. It features a smooth finish and a crisp taste. Rice polishing ratio: 60% Alcohol content: 15-16 degrees

Best-selling sake from Ryokan Brewery in Akita Prefecture. A sake with a good aroma and flavor that harmonizes with the umami of rice. Rice polishing ratio: 70% Alcohol content: 15 degrees

From Akita Prefecture, Yaezuru Brewery. Characterized by a fresh and fruity aroma with a rich and full-bodied flavor. Rice polishing ratio: 60% Alcohol content: 15-16 degrees.

A refreshing taste with a sharp finish from Uchigasaki Brewery in Miyagi Prefecture. This super dry junmai sake has a crisp and smooth throat feel. Rice polishing ratio: 60% Alcohol content: 15%

A junmai sake from Miyagi Prefecture, produced by Sahu Co., Ltd. It has a refreshing taste with a balance of the umami and acidity of rice. Polishing ratio: 65% Alcohol content: 15-16 degrees

Miyagi Prefecture, Sahu Corporation. Pleasant aroma and the umami of rice. A clean aftertaste that does not become tiresome. Rice polishing ratio: 65% Alcohol content: 15-16 degrees

Ishikawa Prefecture, Miso Sake Brewery. Unique umami and acidity are gentle, somewhat creamy. Polishing ratio (Koji: 60% Kake: 55%) Alcohol content: 15 degrees

Junmai sake that you feel the deliciousness of the more you drink. Sake meter value: +1.5 Alcohol content: 14-15 degrees

A well-balanced junmai sake with moderate umami and acidity. Rice polishing ratio: 60% Alcohol content: 15%

Miyagi Prefecture, Ichinokura Co., Ltd. Its sourness is its characteristic, and it can be enjoyed both chilled and warmed. Rice polishing ratio: 60% Alcohol content: 8 degrees

From Miyagi Prefecture, Nakayu Sake Brewery. A dry sake characterized by a rich aroma and a crisp finish. Rice polishing ratio: 60% Alcohol content: 15 degrees

From Yamaguchi Prefecture, Sumikawa Brewery. A refined aroma reminiscent of green apples, with a sweet aftertaste of ripe fruit like bananas. Rice polishing ratio: 50% Alcohol content: 16 degrees

Kinoi Brewery from Miyagi Prefecture brews this sake using famous water that springs from upstream of Kozou Fudou Falls, resulting in an elegant aroma and a crisp taste. Rice polishing ratio: 60% Alcohol content: 15-16 degrees

Wakayama Prefecture, Heiwa Shuzo. Soft mouthfeel water from Kishu. Excellent balance of rice flavor and crispness. Polishing ratio: 55% Alcohol content: 15 degrees

From Miyagi Prefecture, Otokoyama Main Store. A fragrant aroma reminiscent of fruits like apples and peaches, with a clear taste. Rice polishing ratio: 55% Alcohol content: 16 degrees

Miyagi Prefecture, Hagino Sake Brewery. A refreshing, fruity aroma with a slightly crisp taste. Rice polishing ratio: 60% Alcohol content: 15 degrees

Brewed with Sasanishiki rice from Miyagi Prefecture, Onuma Sake Brewery, this dry junmai sake is perfect for pairing with food, offering a crisp and clean finish. Polishing ratio: 55% Alcohol content: 15%

A Samurai sake characterized by a sharpness that highlights tradition and the rich flavor of rice. Polishing ratio: 55% Alcohol content: 16 degrees

From Miyagi Prefecture, Zao Sake Brewery. It features the umami of rice, a clean mouthfeel and smooth finish, with a fresh taste. Rice polishing ratio: 50% Alcohol content: 16 degrees

Tochigi Prefecture, Kobayashi Sake Brewery. A refined and rich dry sake that offers a wonderful finish. Rice polishing ratio: 55% Alcohol content: 16 degrees

Oshinshu Brewery from Nagano Prefecture. Despite being Junmai, it is not heavy and pairs excellently with a wide range of dishes. Sake Meter Value: +3, Alcohol Content: 16%

From Niigata Prefecture, Maruyama Sake Brewery. A type with more richness than regular sake, spreading umami in the mouth. Rice polishing ratio: 63%. Alcohol content: 15.7%.

Miyagi Prefecture, Sasaki Sake Brewery. The flavor of the rice is firmly present, with a light mouthfeel and a clean, crisp aftertaste. Polishing ratio: 60% Alcohol content: 15 degrees.

Miyagi Prefecture, Sasaki Brewery. A refreshing aroma with a juicy yet crisp taste. Perfectly pairs with sashimi. Rice polishing ratio: 50% Alcohol content: 16%

A refreshing and light-bodied junmai sake from Ozaki Brewery in Aomori Prefecture. Rice polishing ratio: 60% Alcohol content: 15%

A 'flavorful dry junmai' that retains the original taste of the rice. Polishing ratio: 70% Alcohol content: 16 degrees

Akita Prefecture, Saiya Sake Brewery. Characterized by a rich and elegant mouthfeel with a moderate aroma. Rice polishing ratio: 55% Alcohol content: 16-17 degrees.

Akita Prefecture, Akita Sake. A dry ginjo sake with a refreshing aroma and delicate flavor. Rice polishing ratio: 55% Alcohol content: 15 degrees

Dewasakura Brewery in Yamagata Prefecture features fruity ginjo aroma and refreshing taste. Rice polishing ratio: 50% Alcohol content: 15 degrees

Junmai sake made using traditional techniques with natural lactic acid bacteria from Yamagata Prefecture, Tohoku region. Rice polishing ratio: 60% Alcohol content: 15.5%

A well-balanced Yamahai Junmai sake from Suehiro Brewery in Fukushima Prefecture, with a subtle sweetness and a mix of acidity and sweetness. Rice polishing ratio: 60% Alcohol content: 15-16 degrees

Using the underground water of Mount Gassan (selected as one of Japan's top 100 waters) from Yamagata Prefecture, this Daiginjo sake is carefully brewed by the brewers. Rice polishing ratio: 50% Alcohol content: 14 degrees

From Nagano Prefecture, Miyasaka Brewing. Features a fruity aroma reminiscent of apple honey and white peach, with a soft sweetness. Rice polishing ratio: 55% Alcohol content: 15 degrees

Mie Prefecture, Wakarugumi Brewery. A refreshing and crisp aroma, perfect for pairing with food. Rice polishing ratio: 60% Alcohol content: 15 degrees.

Kochi Prefecture, Suigei Brewery. Fruity aroma and a sharp dry taste. Excellent compatibility with blue fish from a refreshing, crisp dry flavor. Rice polishing ratio: 50% Alcohol content: 16 degrees.

Akita Prefecture, Hinomaru Brewing. A junmai sake with a gentle yet beautiful aroma, featuring a perfect balance of acidity and spiciness. Rice polishing ratio: 70% Alcohol content: 15 degrees

Akita Prefecture, Hirasei Honpo. Strong body with pleasant acidity, rich and smooth flavor, a staple as a food pairing sake from Akita. Rice polishing ratio: 60% Alcohol content: 15-16 degrees.

Miyagi Prefecture, Chida Sake Brewery. A refreshing aroma and moderate umami are harmonized, resulting in a light and smooth sake. Rice polishing ratio: 55% Alcohol content: 15 degrees

Fukuoka Prefecture, Itoshima Brewery. A refreshing and soft aroma reminiscent of grapes. Rice polishing ratio: 65%. Alcohol content: 14 degrees.

Akita Prefecture, Hanaharushuzou. A fruity aroma while also allowing you to feel the deliciousness of the rice. Polishing ratio: 50% Alcohol content: 15 degrees

Brewed with high-quality raw rice using traditional techniques from the Tanba region, this dry sake offers a refreshing throat feel. Rice polishing ratio: 75% Alcohol content: 15-16 degrees

Ishikawa Prefecture, Miso Sake Brewery. Characterized by a solid umami and harmonious acidity, with a modest aroma. Rice polishing ratio (Koji: 60% Sake: 58%) Alcohol content: 16 degrees

Akita Prefecture, Akita Sake Brewery. A robust flavor with a smooth drinking experience. The umami and mellow acidity are in harmony. Rice polishing ratio (Koji 60%, Kakemai 65%) Alcohol content: 15.5%

Kyoto Prefecture, Huangzhuang Co., Ltd. Features a refined sweetness in aroma, a soft and harmonious mouthfeel, and a rich umami. Sake meter value +1, Alcohol content: 16 degrees

Yamaguchi Prefecture, Asahi Shuzo. Polished Yamada Nishiki rice to 45%. Delicate sweetness and gorgeous aroma derived from rice. Rice polishing ratio: 45% Alcohol content: 16 degrees

Niigata Prefecture, Murayuki Brewery. Smooth texture with juicy and sweet-sour flavor. Alcohol content: 15 degrees.

Mie Prefecture, Seimizu Seizaburo Shoten. Delicate and aromatic, elegant and light flavor. Rice polishing ratio: 45% Alcohol content: 16 degrees

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