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純米大吟醸 棚田 ラグラース ■Alcohol content: 15% ■Rice polishing ratio: 39% ■Rice used: 100% Yamaenishiki rice from Chikuma City, Nagano Prefecture This Junmai Daiginjo sake was developed through cooperation ...

(formerly known as Hibiscus) Currently on our 6th try, this version of the Hibiscus ties together tropical fruits like mango and pineapple with notes of peach, melon, and a soft allure of flowers. Th...

This Junmai Daiginjo sake is made with Akita flower yeast and 100% Akita sake Komachi rice. It has a gorgeous aroma. It is bottle-warmed, pasteurized, and then rapidly cooled and bottled at low temper...

The New Year's sky with the rising sun is expressed in red and gold. Holographic snake and shippo patterns are placed among the clouds floating in the sky, creating a gorgeous and stylish design to ce...

English name: STREAM Named after its lightness and transparency. Made with Yamagata Prefecture original sake rice Dewasansan, milled so that only 50% of the grain remains, and with less alcohol than ...

English name: CLEAN DRY(MIYAMANISHIKI MIDDLE-CUT) Made with the sake rice variety Miyama Nishiki, cultivated by our own sake rice research institute, this is a sake that shows off the best characte...

Crafted using delicate apple blossom yeast, this well-balanced Japanese sake delights with a rich profile of malic acid and umami, offering a smooth and refreshing character reminiscent of crisp green...

Six "無" in this sake. All Junmai Daiginjo Premium Sake Unfiltered: freshly harvested Unpasteurised - for the richest, most delicious unpasteurised sake Unheated: fresh, unpasteurised sake. No foami...

An Impressive aroma of grapes and rich sweetness reminiscent of melon. Lactic acidity tightens the aftertaste, leaving a faint citrus peel bitterness. Highly recommended to be drunk in a wine glass. I...

A timeless gift from the past, bestowed upon the present and the next hundred years to come. The smoothest texture comes from the ultra-soft water. Natural water taken from Mt. Chokai in Yamagata Pref...

Rice Varietal: Gohyakumangoku 五百万石 RPR: 50%

Kame-no-o is a variety of sake rice that was discovered in 1893 by Kameji Abe, an farmer in today's Shonai Town, and is known as the " Phantom Sake Rice ". The elegant aroma of "Shield Kame-no-o" is p...

English name: MAINSTREAM DRY When it comes to dry sake, the common perception is of a light, dry flavor. However, our "Honryu Karakuchi" Junmai Daiginjo stands apart from this notion. Unlike the ty...

In 2021, 'Tatenokawa Junmai Daiginjo Ichida Nyukon Yuki Megami' was discontinued. However, due to the overwhelming demand it has been re-release for a limited time.

A fusion of sweet and sour flavors and a yogurt-like aroma and taste Malolactic fermentation reminiscent of white wine Last year, we tried malolactic fermentation, a wine fermentation technique, for t...

This Junmai Daiginjo is brewed with contracted Yamaenishiki rice from Azumino, Nagano, polished to a 35% polishing ratio. The soft, rising aroma of stimulates the sense of smell, evoking an image of ...

Ishikawa Prefecture's unique sake rice "Hyakumangoku no Shiro" is highly polished to 40%, and we pursued a gorgeous aroma and a refreshing, crisp taste. Brewed to the highest peak by bringing together...

WA 5 Assemblage 4 is a Junmai Daiginjo sake known for its rich, structured profile and complex, layered flavors. It's crafted by blending three rice varieties and five yeast strains, followed by a yea...

天吹 純米大吟醸 バナナ酵母 生 Rice: Jugemu Milling Rate: 50% Yeast: Banana large Type Junmai Daiginjo Aroma Banana Flavor Sweet / Rich Rice Jugemu Milling rate 50% Yeast Banana Temp. for best flavor 5–15℃ Volume...

雁木 純米大吟醸 A saké with an elegant flavor that continues into a full, clean aftertaste. rice : 山田錦／Yamada Nishiki rice polishing rate : 35％

Setsugekka Local Akita rice . Polishing ratio 40%.

Using Hyogo Prefecture–grown Yamada Nishiki, the king of sake rice, polished to 28%, it offers a concentrated ginjo aroma reminiscent of fruit, along with the rich, full-bodied flavor.

IWA 5 Assemblage 5 is a Junmai Daiginjo Genshu sake, known for its unique blend of three rice types and five yeast strains, creating a dynamic flavor journey. It features a harmonious balance between ...

The yeast is made with 100% of the "Komachi Yeast Special" which features a highly fragranced yeast and the rice is made from Akita Yuzawa. Akita Sake Komachi / Polished Rice Percentage : 60% / Inset...

Junmai Daiginjo

酒造好適米 山田錦を40％まで丹念に磨き上げ、醪の状態で30日、じっくりと長期低温発酵。 熟練の蔵人の技と手間が惜しみなく注がれた、当蔵の誇る純米大吟醸。

IWA 5 Assemblage 3, crafted by Richard Geoffroy, is a refined, experimental Junmai Daiginjo sake. It features a unique blend of three rice varieties, five yeast strains, and is undiluted (genshu). The...

This sake represents a unique collaboration, between David Joll, a New Zealand born sake brewer and his team in Queenstown, and Takahiro Koyama, a Japan born wine maker from Waipara. Combining Zenkuro...

Soda Crash features a bright, lemon-like acidity from the use of white koji. When mixed with soda, these crisp, citrusy notes are enhanced, making Soda Crash the perfect drink for hot summer days.

Bottle-type canned Nama-Genshu (unpasteurized & undiluted sake) in a new style offers fresh flavor of its own. It is produced with the original non-heating sterilizing process of Nihonsakari, and tast...