Subscription, October 2025
10月の季節限定会員酒
As autumn deepens and the air grows crisp, October calls for a sake that embodies both freshness and depth. This brew captures the season’s balance—bright, fruit-forward aromas reminiscent of orchard fruits and gentle citrus, layered with a refined umami that lingers gracefully on the palate.
Featured Brewery
MACHIDA SHUZO｜町田酒造
Now, it’s 5th generation. Previous generations had achieved lots of medals from government owing to their contribution to the Japanese culture. We proactively try new methods and ingredients with respecting ancestor’s skill and knowledge. 4 and 5 generations have achieved the Gold Medal of National New Sake Competition 8 times.
Various Angles to Meet New Sake
まだ見ぬ日本酒との出会い
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Kinsuzume, The Most Luxurious Sake in Western Japan
Kinsuzume is the oldest sake brewery in Yamaguchi Prefecture and has long...
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Gineboshi, The Latest Brewer's Rice of Aomori
A Dream-Come-True Sake Rice Although Aomori Prefecture is home to premium sake...
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Shichisui, the Finest in Tochigi
The brewery is located in the central of Utsunomiya city where is...
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Wataribune - The Origin of Shiga
In Shiga Prefecture, a large-grain rice variety with a large starch core,...
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Natural Sake
There are Sakes in Japan that are brewed using natural methods, such...
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White & Black Koji
Generally, Sake is brewed using yellow koji. However, with the evolution of...
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Just for the dry Sake lovers💕
A must-see collection for fans of dry Sake. If you want to...
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Kimoto, a origin of Sake
Kimoto method is an ancient method to produce shubo, it costs 4...
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Jikagumi, directly bottle right after being squeezed
Jikagumi 直汲み means “Bottling directly”. Usually, after being squeezed, Sake is gathered...
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Wooden barrel fermentation, restoration of the tradition
The wooden barrel is the most traditional container. In the past years,...
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Omachi, the Roots of Brewer’s Rice
It is also said that the root of brewery rice. About 40...
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Drawing Premium Sake
希少酒の限定抽選！
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