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Pineapple flavor spreads!
Limited to 666 bottles, 200th bottle!
Delicious on its own!
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
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Sake making method used since the Nara period
The second oldest method of sake brewing after mouth-watering sake
Punchy, but refreshing with an almond aroma
Japanese>English
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Classical, heavy flavor
It goes well with meals with earthy aromas such as taro and mushrooms.
The aroma deepens even more when served in a loose bottle.
Japanese>English
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Bitter after taste, punchy
Goes well with fried foods
Japanese>English
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Spreads the sweetness of rice
Strong taste, goes well with fatty fish
Seems to be easy to match with food
Japanese>English
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Refreshing but with a spread of sweetness.
Goes well with white fish.
Japanese>English
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A limited edition sake from within the prefecture.
Yukio is often dry, but this one is a little softer.
Pairing with chawanmushi (steamed egg custard)
It goes well with egg and dashi soup stock.
Japanese>English
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Autumn limited edition sake
Gentle acidity, refreshing
Good with appetizers
Japanese>English
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Only the summer model is refreshing.
It goes well with the smell of the rice
Sansho, smoked, etc.
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Sweet and mellow, with a punch
goes well with tempura
Goes well with sashimi
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Sour
Goes well with fish
Sashimi or tempura 👌🏻.
Japanese>English
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Lemon squash for adults.
Goes well with cheese
Japanese>English