By introducing the in-bottle pasteurization method, we were able to achieve the fresh flavor similar to unpasteurized sake and the slight fizzy mouthfeel produced during the fermentation process.
Enjoy the umakuchi (mild with elements of umami) junmai sake characterized by a velvety texture that brings out the inherent umami components of the rice coupled with a firm, flavorful taste.
Creating the mash from white rice that has been moderately polished, we have succeeded in creating a junmai sake that reveals the solid umami of the rice.
The first-pressed junmai daiginjo sake of the year, bottled fresh and shipped within 24 hours of pressing. Celebrate, appreciate, and resonate with the sake nouveau, available only once every year.
It’s cute and pleasurable, but serious and genuine. This junmai ginjo sake is perfect for a casual drink and invites new possibilities for Japanese sake.
Savor the fragrant aroma like the spring breeze, the deep and complex body, and the light, sparkling mouthfeel that is refreshing. We bring you an inspiring sake experience in the season of new encounters.
A premium variety of sake rice called Yamada Nishiki is polished to a ratio of 40% to prepare the daiginjo-moromi mash during the coldest period of the year.
Brewed with carefully selected Yamada Nishiki, a variety of rice considered ideal for brewing. This junmai daiginjo sake is brewed through a slow process of low-temperature fermentation.
This finest-quality sake is created through the integration of nature, the mastery of sake-making, and a passion for the craft.
