New showcase items

Amanoto Junmai Daiginjō 45 is made of rice grown in the Yokote Plain around the brewery. Asamai brewed this sake with a unique concept, resulting in a satisfying taste and a crisp finish.

Sawanoi Jukusei Kuramori Junmai is an aged sake brewed in 2013 and matured in the brewery. It has a rich and mellow taste.

Sawanoi Soten Junmai Ginjō is a refreshing and flavourful sake with plenty of umami, characterised by a refined taste and aroma— a Junmai Ginjō that brings out the flavour of the rice.

Fukukomachi Junmai Karakuchi is a very dry junmai variety with a balance of light fruitness and umami. It can be served cold to deliver a clear texture or warm to provide comfort.

Nakamura Chiyotsuru Ginjō Karakuchi is a mellow, sharp ginjō sake made of domestic rice milled to 60%.

Ozeki Premium Junmai is slightly dry with a rounded, clean flavour throughout the finish. It is one of the three sake products Ozeki first brewed in California in 1979 and is best known as the warm house sake.

Nozaki Kishō Tokubetsu Junmai is made of Gohyakumangoku rice milled to 60%. It is a sake with a rich, mellow flavour that brings out the natural flavour of the rice.

Gokyō Kimoto Junmai Kiokezukuri is made of rice grown in Yamaguchi and milled to 70%. It has a gentle and plump wood scent unique to wooden barrels, a soft texture, and moderate acidity that balances the flavour and sweetness.

Hanzō Tokubetsu Junmai Kaminoho is made of Kaminoho, the perfect rice for sake brewing in Mie, the land of the gods, milled to 60% and Mie MK1 yeast. It has a gentle rice aroma and mellow acidity.

DHC Koshinobairi Junmai Daiginjō Genshu Black has a gorgeous aroma of freshly picked fruit, a beautiful rice flavour and a well-rounded aftertaste.

Nozaki Kishō Junmai Daiginjō is Kishō's flagship sake made of Yamadanishiki rice polished to 40%. The result is a sake with a fragrant and delicate taste.

Hakutsuru Tōjisasa is brewed with carefully selected ingredients and the skill of the master brewer. This authentic Nada sake is made using the Tamba-style brewing technique using Yamada-Nishiki from Hyogo and water from the Rokko mountains.

Kitsukura Junmai Ginjō Hiyaoroshi is made of Hitogokochi rice milled to 59%. This Junmai Ginjō Muroka Namagenshu is aged for half a year to create an autumn-flavoured hiyaoroshi with an intense umami flavour.

Kumazawa Junmai is made of Gohyakugomangoku rice from Toyama milled to 60%. It is a dry Junmai that brings out the full flavour of the rice and has a strong aroma and a sharpness typical of Gohyakumangoku.

Nozaki Kishō Honjōzō is made of Hitogokochi rice milled to 65% and one of Kishō's standard sake. It boasts a soft texture and a refreshing mouthfeel.

Tatenokawa Junmai Daiginjō Genryū Hiyaoroshi has a smooth and mellow flavour with no sharp edges using Yukimegami, a popular sake rice variety.

Ishikawa Tamajiman Karakuchi Junmai Keikai Sukkiri is a ginjō that showcases the rich rice flavour with a crisp and clean finish. It has a refreshing and light acidity that adds to its smoothness.

DHC Koshi no Bairi Junmai Daiginjō Golden Bottle is a premium daiginjō made of Gohyakumangoku and Koshiibuki rice. It has a clear and refreshing taste that complements any dish.

Takashimizu Junmai Daiginjō is made of Akita Komachi, Akita's best rice for sake brewing, polished to 45% using state-of-the-art rice milling machines equipped with diamond rolls and brewed in the Akita-style cold brewing process.

Haru Koshinohomare 90 Yellow is made of Minori Hazuki rice grown in Kashiwazaki and Kariwa Village and milled to only 90%. A 90% milling ratio means that almost no rice was removed, so the taste of the new rice remains as it is.