Collections
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Flat polish, the finest way to process the rice
The usual method polishes the necessary part and the unnecessary parts out...
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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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Kimoto, a origin of Sake
Kimoto method is an ancient method to produce shubo, it costs 4...
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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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Sake nouveau, the freshest Sake only available in winter
Freshly squeezed vibrant and refreshing Sake only available in the winter season!!
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Wooden barrel fermentation, restoration of the tradition
The wooden barrel is the most traditional container. In the past years,...
