Japanese sake is brewed all over Japan from Hokkaido to Okinawa. The different characteristics of local rice and water of different regions in Japan produce various kinds of sake, each of which has distinct flavor. Currently it is said that there are more than 1,500 sake breweries across Japan, and various types of sake are continually being produced thanks to unique characteristics of each sake brewery.
The representative sake of "Hojun Umakuchi" (rich and sweet taste) which is the trend of sake flavor in recent years. Mr. Akitsuna Takagi, the young 15th owner, supervises sake brewing, and gives his sake the delicious flavor and sweetness of rice, elegant aroma, and pleasant aftertaste.
"Jikon" appeared in 2004. It has become a popular brand across all of Japan, which started with the overwhelming support from the regional sake specialty shops in Tokyo and Osaka.
A Ginjoshu made by a up-and-coming brewer, his sister, and her husband, who are Japan's next generation sake brewers who stick to "handmade." It has a fruity aroma and elegant honey-like sweetness, with a hint of tartness and richness.
It is fruity, and also has solid taste and long-lasting aftertaste. It lives up to its name "Hiroki" which means "the dewdrops of delight fly around."
It uses a low acid yeast, and has a unique flavor and delicious taste of rice.
Fruity fragrance and mild taste are its first impressions. While a delicious taste remains in your mouth till the end, it is thoroughly fresh. Great to pair with fatty fish because it freshens your mouth.
It is active in overseas expansion, being served at restaurants all over the world including Taiwan, the U.S., France, Italy, and the Middle East. As Prime Minister Shinzo Abe gave Dassai to President Vladimir Putin and President Obama, it has become a sake that is loved by the world and represents Japan both in name and substance.
A brewer so active both domestically and abroad that it is on the wine list of the Michelin guide's three star restaurants. This sake, of which preparing water spends 300 years to gush out, should be tasted in a wineglass with French dishes.
Steam rice in a traditional Japanese-style pot, squeeze it gently in Sase-style sake cask and brew it carefully. Clear fruity fragrance and Ginjo aroma are emphasized, and strong sweetness and complex delicious taste burst in your mouth.
Yuki no Bosha
A sake brewed using Akita Sake Komachi, a sake brewery favorite rice. It has a clear flavor without bitterness.
A sake brewed by Mr. Naoki Iimori, a chief brewer at a sake brewery. It is a balanced sake with a light taste, elegant sweetness and delicious flavor of rice. Since it has a fruity taste, it goes well with ham and fresh cheese, and though being a Daiginjo it is suitable to drink during the meal.
Ippaku Suisei means the most delicious sake consisting of white rice and water. In addition to the gorgeous aroma, it is a balanced sake with sourness and sharpness. Its preparing water is medium hard water rich in minerals. This spring water has refreshing texture.
Introducing not only popular shochu but also shochu we would like you to try, so don't miss it!
It is a sweet potato shochu made from "Murasaki Masari," which is said to be a phantom (rare) purple fleshed sweet potato. It is a popular sweet potato shochu wrapped in sweetness which makes you want more, and elegant and noble fragrance.
It is a gem finished to be a more fragrant barley shochu by slowly aging for a long time after distillation.
A brown sugar shochu with a refreshing taste, which has the aroma of aged sake.
Citrusy fragrance with ki koji (yellow aspergillus), a refreshing and easy to drink taste is popular not only with men but also with women!
Hyakunen no Kodoku
Unlike general shochu, after distillation, it is aged for tree to five years in a cask of white oak like whiskey. Therefore, it has a unique aroma.It is a gem also enjoyed by the Crown Prince!
It has a mild taste and a clear taste of sweet potato in the sweetness. Although it is easy to drink, you will not get bored. It is well-balanced sweet potato shochu.
This "Mori Izo" is a premium sweet potato shochu called "Shochu 3M." It has elegant richness, mild deliciousness, and refreshing taste.
It uses only the sweet potatoes of good quality (called "Kogane Sengan"), and for the preparing water, it uses water from a natural spring of volcanic ash soil (of Shirasu plateau) peculiar to Kagoshima prefecture. It is high in fragrance, and easy to drink with a mild taste though being a sweet potato shochu.
Since it is finished non filtered, there is a thick feeling of potato at first, followed by a fluffy sweetness. Therefore, you should drink it on a rock. You will feel that the mellowness seep into every fiber of your being.
Sweet potato shochu of Yakushima, a World Heritage full of nature. It is prepared with natural water of Yakushima, which is listed as one of the 100 most excellent natural water sources in Japan. The taste is, in a nutshell, "completely pure flavor." The refreshing and pure taste is the product of the excellent water, which is unparalled.
Made with Kogane Sengan sweet potatoes.It has a strong aroma and taste, and delicate and smooth texture brought by careful aging.
It tastes just like the good-old chocolate covered barley puffs. It is an orthodox and very rare barley shochu. You can enjoy the fragrant barley flavor and deep taste, which is unparalleled by other barley shochu.