Feature
HIYAOROSHI
Matured for more than half year, the taste becomes milder and richer In Japan, the temperature starts to go down from September, and cold wind brings the Autumn. New labels...
HIYAOROSHI
Matured for more than half year, the taste becomes milder and richer In Japan, the temperature starts to go down from September, and cold wind brings the Autumn. New labels...
Genshu
Undiluted Sake In the sake brewing process, the final alcohol concentration will reach up to 20%. Most sake breweries will add water to dilute the alcohol concentration to between 14%...
Genshu
Undiluted Sake In the sake brewing process, the final alcohol concentration will reach up to 20%. Most sake breweries will add water to dilute the alcohol concentration to between 14%...
Nama Sake (生酒)
The Freshest Japanese Sake In the Japanese sake brewing process, most sakes have to be pasteurized twice. The sake that didn't go through pasteurization process is called "Nama Sake (生酒),"...
Nama Sake (生酒)
The Freshest Japanese Sake In the Japanese sake brewing process, most sakes have to be pasteurized twice. The sake that didn't go through pasteurization process is called "Nama Sake (生酒),"...
Jikagumi (直汲み)
Another Special Sake Only Available in Winter Brewery Season The taste of sake is not defined by only rice and water. Methods, skill, and technology which brewers take are also...
Jikagumi (直汲み)
Another Special Sake Only Available in Winter Brewery Season The taste of sake is not defined by only rice and water. Methods, skill, and technology which brewers take are also...
Tokubetsu Junmai
Something Special Against Normal Junmai "Tokubetsu" means "Special". To make this grade, the brew master "Toji" needs to do something special against normal Junmai grade. It can be a polishing...
Tokubetsu Junmai
Something Special Against Normal Junmai "Tokubetsu" means "Special". To make this grade, the brew master "Toji" needs to do something special against normal Junmai grade. It can be a polishing...
Junmai Ginjo
html The Qualified Sake Brewing with Heart Junmai Ginjo must use polished rice below 60%, and must not be fortified with distilled alcohol. The brewing process uses low-temperature fermentation, making...
Junmai Ginjo
html The Qualified Sake Brewing with Heart Junmai Ginjo must use polished rice below 60%, and must not be fortified with distilled alcohol. The brewing process uses low-temperature fermentation, making...