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A rare rice called "Dragon's Bastard" is polished to 35%. Soft and elegant, this is an elegant bottle that is unmistakably Jyushidai."
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じゅんちょる
The "Bakuren Series" has been well received. Shirobakuren is made from Yamadaho, the mother of Yamadanishiki, and brewed with Ogawa yeast. While it is a dry ginjo, it also has a strong umami taste and a deep flavor with a hint of sweetness that makes it an attractive bottle.
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Kamo Nishiki is a next-generation sake brewed by a young brewer.
It is characterized by its balance of freshness and softness, its restrained sweetness, its versatility in food pairings, and the fact that it never gets old.
The sake is freshly squeezed and bottled on the spot. It is recommended to drink it cold to enjoy the freshness and natural, soft aroma of freshly squeezed sake.
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New product from the popular "five" series!
New color [WHITE] is now available!
Gohashi five series includes the standard RED, YELLOW, and seasonal products such as GREEN, PINK, and BLUE (the autumn limited edition ORENGE was sold out last year), and limited edition products for each season.
This time, we would like to introduce a new series of Gobashi products, which were created under the concept of "Let's enjoy the spirit of challenge and playfulness of Gobashi, and take on a new challenge with a pure white heart! This time, new colors and new products are created based on the concept of "Let's take on new challenges with a pure white heart!
This time, for the first time in the brewery's history, Meiri No. 10 is used, and for the first time in the five series, the combination of Yamadanishiki and Saito no Shizuku is used.
The aroma is a perfect balance of ripe banana and ethyl acetate fruit aroma.
The softness and gentle flavor of the rice is typical of soft water brewing.
As the name "WHITE" suggests, it is a bottle that can be paired with any food.
As WHITE is a product that we challenge every year, we dare not indicate the rice polishing ratio.
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Matsuyama Shuzo, a brewery located in Fushimi, Kyoto Prefecture, introduces "Celebration Junmai Ginjo Autumn", a seasonal product from a new brand, Jyuseki, which was born in the 2025 era.
All the ingredients used in Jyuseki are produced in Kyoto. It is brewed with Kyoto-born and bred sake rice "Celebration" and Kyoto yeast "Kyo no Koto" in the famous water of Fushimi, Kyoto. This sake is brewed in Kyoto and brewed with Kyoto yeast "Kyo no Koto" and brewed with local water from Fushimi.
It has a soft and delicious seasonal flavor. Please enjoy it with autumnal delicacies.
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Hinohikari" edible rice produced in Usa City, Oita Prefecture, is used. The fruity aroma is reminiscent of a gorgeous apple, and the taste is full-bodied with just the right amount of acidity.
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Fresh flavor bursting with freshness!
An excellent new sake with a high level of quality!
AKABU, a famous sake brewed in Iwate Prefecture and highly popular throughout Japan, introduces "Junmai NEWBORN", a seasonal product.
Made from carefully selected Iwate rice polished to 60%, this is a freshly squeezed new sake from AKABU's standard Junmai. This seasonal sake has a fresh and lively flavor that can only be enjoyed during the season.
This is a bottle that overflows with the AKABU style of pursuing simple deliciousness at a high level. It is packed with the charm that can only be enjoyed with new sake. Enjoy it well chilled with seasonal ingredients.
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Yamamoto's standard "Pure Black" sake is brewed with Kame-no-o. Kame-no-o is the tallest rice in Japan at 150 cm in height and is said to be the most difficult to grow in Japan. On the other hand, it is also said to be prone to producing a cloying taste when used for sake brewing, so we take great care to understand the original characteristics of the rice and make the most of Kame-no-o's unique qualities.
Particular care is taken in koji making, and by suppressing amino acids, the acidity that is synonymous with Yamamoto is brought out, expressing a juicy and crisp flavor. It is refreshing on the palate, but at the same time, the flavor and aroma of the rice derived from Kame-no-o can be fully captured in this bottle.
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Freshness overflows!
Light and soft freshly squeezed
Kido, a famous sake brewed in Wakayama Prefecture, introduces a seasonal product, Junmai Ginjo Shiboritate.
This new sake is brewed with freshly harvested Gohyakumangoku rice. This is a bottle with excellent cost performance that allows you to enjoy the charm of fresh new sake and the soft texture that is typical of Kido. Many of our customers say, "This is the first sake of the new sake season! Many of our customers say, "This is the first sake of the new season! We hope you will enjoy Kido's seasonal color.
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This hiyaoroshi is made from 100% Omachi rice polished to 70% and aged for one summer. It can also be served warm.
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Nishi Shuzo, famous for its sweet potato shochu "Hozan," has created a sake!
Junmai Ginjo-shu made with Yamada-Nishiki. It is a refined sake that should be drunk with a glass of wine. The glass overflows with a gorgeous ginjo aroma of pears, melon, and white peaches. When the glass is turned to let the air in, the aroma of yogurt, fresh cheese, fresh chestnuts, and chestnut flowers can also be detected, allowing you to enjoy the harmony of layers of aromas. On the palate, the attack is mellow. Creaminess with umami, and the fruit flavors that were also present in the aroma spread out. The lingering finish has excellent penetrating power, and despite the richness of the mid-palate, the finish is delicate, as if drawing a straight line.
It can be paired with a wide range of Japanese, Western, and Chinese dishes as a food wine, such as sashimi, Japanese dishes with soup stock, Western dishes with butter or cream, fatty Kurobuta pork shabu-shabu, and savory dishes such as tempura and fried dishes.
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Hiyoroshi- a well thought out balance of sweetness and acidity.
[This season, the sake level was set to minus. Harmony of richness, umami, and acidity
This season, the sake level was set to minus for the season, using a single Kumamoto yeast.
This hiyaoroshi has been carefully balanced in terms of sweetness and acidity by increasing the acidity level.
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A clear, clean taste and an elegant sweetness that spreads softly.
This junmai daiginjo is brewed with handmade koji and Raiden-sama's fresh spring water from the melting snow of Hakkaisan. 45% polished Yamadanishiki and Gohyakumangoku, combined with Miyamanishiki, creates a junmai sake with a clean and crisp taste that is typical of Hakkaisan and never gets boring. It is a slightly upscale food sake with a clear, clean taste and an elegant sweetness that gently spreads to complement the food.
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Junmai Namaemoto, the most popular sake brewed in winter and matured in the cool brewery for one summer, is now available in "nama-packaged" form.
In early autumn, when the cool evening breeze is pleasant, we serve it cold with a mellow and refreshing aroma.
From late fall through winter, when the trees are blowing, you can enjoy the true pleasure of fully matured nama-moto by warming it up to a lukewarm temperature.
Enjoy the slow growth of the sake as it matures with the seasons, as only Namaoto brewing can, with seasonal dishes.
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Enjoy the sweet and refreshing aroma
Limited edition brewed in the popular Shunyo
Toyo Bijin, a famous sake brewed in Hagi, Yamaguchi Prefecture, boasts high popularity nationwide.
Shunyo is a variety that has been attracting attention in recent years for its low protein content, large grain size, and 4mmp, which produces a lot of sweet and refreshing aroma like a muscat. This junmai ginjo sake is made from 50% polished rice and carefully brewed.
This bottle combines the gorgeousness of Toyo Bijin with the charm of Shunyo. Please enjoy it carefully.
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Nama sake with a dark, clean flavor
Getsu-chu-ten, long a Junmai series brand, was relaunched as a Junmai Ginjo in 2025. While maintaining the beautiful sweetness typical of Getsu-chu-ten, the sake has a cleaner, more transparent quality.
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Tangerine Yamabuki is a new addition to Shinsei's "Colors" series.
It is made from 100% Fukunohana rice, which was born at the Tohoku Agricultural Experiment Station in 1959.
The brewing process is characterized by its emphasis on traditional methods, using wooden vats for brewing and "kimoto zukuri.
The alcohol content is about 13%, which is intended to make it light and easy to drink.
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Aroma:
Subdued but elegant, with a ginjo aroma reminiscent of melon and pear. The hi-ire type gives it a more subdued impression than the nama-zake.
- Mouthfeel:
The taste is well-balanced, with a soft sweetness and umami spreading in the mouth, and the acidity nicely enhancing the taste.
It is characterized by the "transparency" and "deep umami" typical of Jikin.
- Aftertaste:
The latter half is crisp and clean, with a hint of rice sweetness lingering in the aftertaste.
While it has a calmness due to the fire-refining process, the juiciness characteristic of Jikin is still present.
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Junmai Ginjo brewed with "Yamadanishiki", a rice suitable for sake brewing, is in limited supply. It is only released once a year.
It has a gorgeous aroma typical of Isshaku-Suisei, and the rich flavor of Yamadanishiki can be enjoyed over the summer while still feeling fresh.
Rice used: Yamadanishiki produced in Tojo, Hyogo Prefecture
Rice polishing ratio : 50
Alcohol content : 16.1%.
Produced in : Akita Prefecture Fukurokuju Shuzo
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It has a fresh and soft aroma reminiscent of grapes, and the concentrated flavor of rice and the acidity that brings it all together are in perfect harmony, making it a "good to drink and good to eat" food sake.
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