Subscription, July 2026
7月の季節限定会員酒
This July, we present a selection of sake crafted using the traditional Kimoto brewing method, alongside terroir-driven expressions that can only be produced in their place of origin. Experience these truly unique flavors while discovering the climate, culture, and natural environment that shape each sake.
Featured Brewery
MINENOHAKUBAI SHUZO｜峰の白梅酒造
Mineno Hakubai is the second oldest Sake brewery in Niigata prefecture and is collectively known as "Echigo Sanbai" along with two other breweries. It has a history of nearly 400 years and is located at the foot of Mount Kakuda in Echigo plain. The brewery has been producing Sake continuously for 400 years.
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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希少酒の限定抽選！
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