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Ibaraki's traditional Ogawa yeast is used to make this sake. 100% Hitanishiki, 58% polished rice
Alcohol content 14%. It has a good balance of fresh gasiness, astringency, and depth.
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Refreshing sake with a hint of rum.
The alcohol content of 13 degrees Celsius
It has a light flavor that makes it easy to drink.
Yamadanishiki Polishing ratio 60
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Yeast 1801.
It has a fruity taste,
It is a beautiful sake with a fruity taste and a clean and crisp finish.
Rumor has it that it has a great tradition.
Polishing ratio 50%, alcohol 15%.
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Tresse 13: 100% Yumachi
Polishing ratio 60
Alcohol content 13%.
The gentle acidity that bursts with a sizzle and the clear and crisp gaseous taste are irresistible.
It is a juicy sake reminiscent of pears and melons.
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Soft on the palate, with a spreading spring aroma and a good balance of sweetness and astringency. Rice polishing ratio 50-55
Alcohol 15%.
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Polishing ratio 60%, direct pumping
Alcohol content 15
Aihara Shuzo and Mochizuki Shoten (Atsugi City)
It is a limited edition sake made in collaboration with Aihara Shuzo and Mochizuki Shoten (Atsugi City).
It has a pineapple-like aroma, but it is not sweet.
but it is not too sweet and you will want to keep drinking it.
but not too sweet, and you will want to drink it all the time.
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Polishing ratio 60
Alcohol 14%.
Aromatic and fruity sake made with Kochi Prefecture yeast CEL Urara.
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Sake with a firm body, sharpness and umami.
15% alcohol by volume.
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The alcohol content is 13% and the taste is light.
The rice polishing ratio is 60%.
The fresh gaseous sensation, combined with the silky texture unique to nigori sake, makes it easy to drink.
The taste is elegant and refreshing.
I drank about half of it, forgetting to take a picture.
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The flavor that spreads softly on the palate
The gasiness of the sake makes it crisp and easy to drink.
It is easy to drink.
Alcohol 16%.
Polishing ratio 60
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Rice used: 50% Gin-Gin-Ga
Junmai Ginjo-shu with a fruity aroma and a clear throat with lots of minerality.
Well-rounded 🍶.
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Yamadanishiki Polishing ratio 45
15.5% alcohol by volume
The aroma is watery and the sweetness is tamed.
It has a refreshing sharpness, so it is not cloying and can be drunk all the time.
It is a sake that can be drunk all the time. It is an excellent sake brewery.
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It is gassy and refreshing.
It has a nice sharpness, and you can drink it all the time.
A stable and tasty sake.
Rice polishing ratio 65%, alcohol 16%.
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Misato Nishiki is used for 50% Koji and 50% Kake.
The mild melon-like aroma gently spreads in the mouth, and the taste is clear and fine.
The moderate acidity tightens the entire sake.
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Rice used: Hanamika Polishing ratio: 50
Alcohol percentage: 16
Sake degree: ±0 Acidity: 1.6
A new sake with a clean, fresh flavor.
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Shiboritate Activated Nigori Sake
Rice type： Yamadanishiki (Sakura City, Tochigi Prefecture)
Rice Polishing Ratio : Koji rice - 50%, Kake rice - 60%/td
Alcohol content : 13% (undiluted)
Freshness like muscat and pear.
The sweetness overflows with transparency and moist bitterness.
It has a tangy gasiness that keeps you from getting tired of drinking it.
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Rice：100% Kami no Ho produced in Mie Prefecture
Rice polishing ratio: 60% Alcohol content: 15
The sweetness of the sake is harmonized with the nigori, and the tangy gasiness can also be enjoyed. The moderate acidity gives it a brilliant sharpness.
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Junmai Akita Sake Komachi
Harazake Nama Hashiwado
Crisp and strong citrus acidity.
The sharp bitter and astringent aftertaste is relatively mild.
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Aromas of white lilies, soda, and some vanilla. Mild residual fermentation gases, with a good amount of acidity and sweetness.
Alcohol 13 degrees.
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Limited to retailers. 15% alc.
Sweet aroma with just the right amount of gas.
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