nagano

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.

Daishinshū Tenkei no Bishu Kantsubaki Namazake (大信州 天恵の美酒 寒椿 生酒) is made of Hitogokochi rice produced in Nagano. It is unpasteurised and should be stored at 5℃ and consumed at around 10℃.

Daishinshū Junmai Daiginjō No. 15 Nama Genshu (大信州 純米大吟醸 仕込十五号 生原酒) is part of Daishinshū's Shikomi Series. It is made of Hitogokochi rice grown in Nagano and milled to 49%. It is unpasteurised and has a gorgeous aroma and an outstanding balance of elegant sweetness and refreshing acidity. It is...

Daishinshū Junmai Daiginjō Nama Sparkling (大信州 純米大吟醸 スパークリング) is a seasonal sparkling sake made of Hitogokochi rice grown in Nagano and milled to 49%. It has a refined, dry taste and fine sparkling quality. Over time, gas builds up, giving it a delightful fizzy sensation. It is a sparkling...

Chikumanishiki Tokubetsu Junmai (千曲錦 特別純米) is made of rice grown in Nagano and natural subsoil water from Mount Asama. It is slightly dry and has a refreshing taste. Recommended serving chilled.

Daishinshū Betsugakoi Junmai Ginjō Bangaihin Nama (大信州 別囲い純米吟醸 番外品 生) is brewed with Hitogokochi rice grown in Nagano, a speciality of the Daishinshū. It is a seasonal, blended sake made of Junmai Daiginjo milled to 49% and Junmai Ginjo milled to 59%. Bangaihin is the second release of the...

Endo Keiryū Junmai Daiginjō Betsuatsura (純米大吟醸渓流 純米大吟醸 別誂) is made of Miyamanishiki rice milled to 49%. This Junmai Daiginjō was produced for Mitsubishi Shokuhin Co., Ltd. and is not listed on the brewery's website. It boasts a gorgeous ginjō aroma, unmistakable, clean taste, and sharpness. The...

Endo Keiryū Domuroku Triple Domu (渓流 どむろく 3倍どむ) is a thicker, more concentrated version of the basic domuroku. The moromi used is three times more concentrated, preserving its melting sweetness and fostering active bottle fermentation. Domuroku is brewed following methods handed down at the Endo...

Endo Keiryū Domuroku Junmai (渓流 どむろく 純米) is an easy-to-drink, well-balanced Junmai with a full-bodied rice flavour and a gentle sweetness. It is not a nigorizake, but a doburoku (see below). Experience a new taste sensation. Domuroku is brewed following methods handed down at the Endo Sake...

As its name implies, Chikumanishiki Junmai Daiginjo 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.

Endo Keiryū Domuroku (渓流 どむろく) is an extraordinary sake: while it looks like nigorizake ("cloudy sake"), it is, in fact, a doburoku (濁酒). Doburoku means "home-brewed sake". Bootlegging was outlawed in the Meiji period. Nowadays, doburoku refers to sake with a lower volume of alcohol and a...

Keiryū Asashibori Junmai Ginjō Nama Genshu (渓流 朝しぼり 純米吟醸 生原酒) is a limited edition made of Miyamanishiki milled to 59%. Asashibori means "brewed in the morning". It draws out the gorgeous aroma and flavour unique to ginjō sake. The crisp mouthfeel transforms into a soft sweetness palatable from...

Endo's Keiryū Natsugin (渓流 夏吟) is made of Yamadanishiki and Nihonbare rice milled to 60%. Characterised by a gorgeous, fresh aroma, Natsugin is a summer sake with a splendid fragrance and a clean mouthfeel. Best enjoyed moderately chilled. 2019 edition:

Endo's Junmai Ginjo Keiryū Asashibori (朝しぼり 純米吟醸) is made of Miyamanishiki rice produced in Nagano Prefecture and milled to 59%. Asashibori means "brewed in the morning". It has a unique and gorgeous aroma and a flavour of ginjō-shu. The crisp mouthfeel transforms into a fluffy sweetness from...

Endo's Comet Bennett Nakatori Junmai Daiginjō (彗 ベネット 中取り純米大吟醸) is the pinnacle of its "Comet" (彗) series. The Bennett is made of Miyamanishiki rice grown in Nagano and milled down to 50%. The pressing of the moromi mash consists of three stages: the first run is called arabashiri (あらばしり), the...

Meikyoshisui Junmai Daiginjo Platinum (明鏡止水 純米大吟醸 PLATINUM) is an "extremely limited edition" marketed as Ōsawa's flagship sake. It is made of pure subterranean water from Mount Tateshina in southern Nagano Prefecture and Yamadanishiki rice polished to 35% and aged for three years at very low...

Endo's Comet Donati Hatsukumi Junmai Ginjō (彗 ドナティ 初汲み純米吟醸) is the first sake in its "Comet" (彗) series. The Donati is made of Miyama Nishiki milled down to 59% and Association 1801 yeast. Hatsukumi ("first pumped") means that this Junmai Ginjō is from the first pressing and bottled directly. It...