genshu

Chikumanishiki Daiginjō Genshu (千曲錦 大吟醸原酒) is made of rice grown in Nagano and natural subsoil water from Mount Asama. It has a clear taste and a fragrant ginjō aroma. Slowly fermented, it boasts a gorgeous scent and a refreshing taste. Recommended to consume chilled, around 10-15°C.

Ishikawa Tamajiman Junmai Genshu Hiraoyoshi (多満自慢 ひやおろし) is brewed during the winter months and slowly ages in the brewery, creating a harmonious and mellow flavour. Around September, the sake is ready for consumption. It has a deep-matured aroma and is sold only in September and October as a...

As its name implies, Chikumanishiki Junmai Daiginjō Genshu 50% Yamadanishiki (千曲錦 全量山田錦五十％磨純米大吟醸原酒) is made of Yamadanishiki polished to 50%, Association Yeast No.18 (酵母協会18号), and the pellucid subterranean water of Mount Asama. It is a mellow, full-bodied sake with a rich flavour.

Momokawa Junmai Genshu Hiyaoroshi (桃川純米冷卸原酒) is a pure junmai that matured until the beginning of autumn with a full-bodied aroma and a calm mouthfeel. It goes well with rich dishes (miso and cream, simmered mackerel, miso oden, yakitori sauce, grilled eel, beef stew, etc. The Chinese characters...

Sawanotsuru Junmai Genshu (沢の鶴 純米原酒) is a rich, mellow, dry sake with a mild yet rich flavour and a crisp aftertaste. It is matured and undiluted. Enjoy it cold, on the rocks or at room temperature. Nadamiyamizu - natural water from the Rokko mountain range in Kobe, named one of Japan's 100 best...

Itō Shikishima Tokubetsu Junmai Muroka Genshu "Step 001" (敷嶋 1歩目 特別純米 無濾過原酒) is an unfiltered, undiluted sake representing the brewery's first step in the revival of the Shikishima label. It is made of Yamada Nishiki rice milled down to 60%. As the original brewery had been in the process of...

This Nama Genshu is part of the "Sawanotsuru Craftsmanship Series - Hyakunin No Kikisakeshi" (100人の唎酒師) that uses an advanced filtration technique they call "ultrafiltration", to ensure that the original taste of the sake is preserved, by removing most of the enzymes (proteins), thus...

Fukucho Junmai Ginjō Biho (富久長 純米吟醸 美穂) is made of Yamadanishiki and Hattannishiki rice. During fermentation, pressing, filtering, and bottling it is kept at strictly controlled low temperatures to preserve the freshness and softness typical for Ginjō-style sake. It has a pleasant aroma, a fresh...

Sawanotsuru Shinmai Hatsunama Genshu (沢の鶴 新米新酒初生原酒) was brewed with new rice (新米 shinmai, "nouveau rice") harvested in 2021. This so-called "new rice new sake" (新米新酒) is also referred to as "sake nouveau" (日本酒のヌーヴォー), in the style of the voguish Beaujolais nouveau. It has a fresh aroma and rich...

The brewery claims that Tenzan Jizake Junmai Genshu (天山 地酒 純米原酒) is one of its most popular sake in Japan and overseas. With its rich aroma of banana, umami and 'rice sweetness,' it goes well with rich and savoury dishes. The bottle comes wrapped in bamboo leaves and makes an excellent gift.