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As a craft brewer, lees are inevitably produced when manufacturing products. Up until now, in our independent research series "haccoba LAB_," we have brewed many "alcoholic drinks made from lees (= un...

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...

Type: Sake Country: Japan Region: Nagano Rice: Aiyama from Hyogo Alcohol Percentage: 16.5% Designation: Junmai Ginjo Polishing Ratio: 55% Tasting Notes: A Kimoto with distinctive flavours of ripe pea...

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...

It is brewed by macerating with "Amao Strawberry", the most representative strawberry of Fukuoka Prefecture, and exudes a gorgeous fruity aroma. The fresh effervescence is combined with the sweet and ...

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.

The Native has pulot hitam notes blended with a luscious mix of fruit and koji sweetness, thanks to the Black Sawarak rice added at a later stage of fermentation. Yamada Nishiki and Black Sawarak Ric...

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 unique, amber-colored sake is brewed according to a centuries-old recipe from the Konishi family, the oldest brewing family in Japan since 1550. This sake is a flavor bomb full of ' umami ' (hea...

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 ...

ペイザナ×とおののどぶろく 水もと 五百万石 Doburoku is made from "five million stones" cultivated by Mr. Yukinori Oyamada of Domaine Oyamada, a winery in Yamanashi Prefecture, as a Paysana Agricultural Cooperative Corpor...

A Summer Sake, paying homage to the myth of Susanoo and the Yamata no Orochi (Eight-Headed Serpent), where the serpent was defeated with sake. Gohyakumangoku 58%

Shichiken "Hoshi no Kagayaki" Sparkling Sake, also known as Shichiken Starlight, is a sparkling sake produced by the Shichiken brewery in Yamanashi, Japan. It's known for its fine, delicate bubbles cr...

The yeast is "Komachi Yeast Special," which is characterized by its "strong aroma." The rice used is 100% "Akita Sake Komachi" grown locally in Yuzawa, Akita. It has become a pure rice ginjo sake wi...

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...

山廃純米 In 1983, it was released as the first pure rice sake in the sake industry to be labeled "Yamahai-style." In sake brewing, there is a process called "shubo" (starter), which involves cultivating y...

Fallen leaves and snow blanket the mountains of Hida. Here and there, tiny buds sleep. The earth desires fallen leaves as sustenance for the slightest warmth. Creatures endure a colorless winter with ...

This delivers a smooth, refined palate with a crisp finish and a subtle hint of dryness that pairs effortlessly with a wide variety of cuisines. Brewed with distinctive sunflower yeast, it offers a ro...

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％

This expression is made with local Niigata Kyoho grapes (making up 35% the weight of the rice used for the Sake!) from the Yamayo Orchards, an eco-farmer in the famous Shirane fruit-producing district...

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Yukino Bijin's standard sake, made with rice polished to 55% and balanced with umami, crispness and acidity.

Blended with 7% peach juice into "Nigori Sake", which is popular for its smooth and pleasant texture and the elegant and gentle sweetness derived from rice, to create a rich and fruity taste. The rich...

Setsugekka Local Akita rice . Polishing ratio 40%.

With an eye on brewing in Belgium, we wanted to create a sake that makes use of wild microorganisms, and last season we created "hanamoto bretta". Hanamoto is made with Japanese hops (native to Japan)...