Showing 1–16 of 105 results
Aramasa Hinotori 10th Anniversary Brewing Sake (red label)
Manufacturer : Aramasa Sake Maker
Place of Production : Akita Prefecture
Raw Material : Kairyoshinko
Rice Refinement : 40%
Alcohol : 15%
Volume : 720ml
Introduction :
Aramasa Hinotori 10th Anniversary Brewing Sake (red label) is a Kijo sake with cantaloupe aroma as main body. It tends to be sweet, with honey, white peach, and honey apple
Aramasa Misatonishiki 2018
Manufacturer : Aramasa Sake Maker
Place of Production : Akita Prefecture
Raw Material : Misatonishiki 100%
Rice Refinement : 40%
Alcohol : 15%
Volume : 720ml
Introduction :
Aramasa Misatonishiki 2018 is an undiluted sake with only 15% alcohol. The taste is light and the acidity is moderate.
Aramasa Miyamanishiki 2018 (blue label)
Manufacturer : Aramasa Sake Maker
Place of Production : Akita Prefecture
Raw Material : Miyamanishiki
Rice Refinement : 55%
Alcohol : 15%
Volume : 720ml
Introduction :
Aramasa Miyamanishiki 2018 (blue label) is brewed using the representative sake rice of Tohoku region " Miyamanishiki ". It is a classical product in the fresh category.
Azumaichi Jumaidaiginjo Shizukudori
Manufacturer : Gochouda Sake Maker
Place of Production : Saga Prefecture
Raw Material : Japan Sake Rice, Yamada Nishiki
Rice Refinement : 39%
Alcohol : 16%
Volume : 720ml
Introduction :
The Gochouda Sake Maker that produces "Azumaichi" started to grow Yamada Nishiki in 1988 and has been committed to brewing sake from rice from the beginning.
Azumaichi Jumaidaiginjo Shizukudori
Manufacturer : Gochouda Sake Maker
Place of Production : Saga Prefecture
Raw Material : Japan Sake Rice, Yamada Nishiki
Rice Refinement : 39%
Alcohol : 16%
Volume : 1.8L
Introduction :
The Gochouda Sake Maker that produces "Azumaichi" started to grow Yamada Nishiki in 1988 and has been committed to brewing sake from rice from the beginning.
Daishichi 「Tamayorigozen・Ginkan」Kimotodukuri Jumaidaiginjo・Shizuku Undiluted Sake
Manufacturer : Daishichi Sake Maker
Place of Production : Fukushima Prefecture
Raw Material : Yamada Nishiki
Rice Refinement : 50%
Alcohol : 16%
Volume : 720ml
Introduction :
The World Heritage Takanoyama celebrated its 1200 anniversary in 2015. The special commemorative wine brewing project held that year was planned as early as 2010 in cooperation with Daishichi
Daishichi「Myoukarangyoku」Grande Cuvee Jumaidaiginjo Shizuku Undiluted Sake
Manufacturer : Daishichi Sake Maker
Place of Production : Fukushima Prefecture
Raw Material : Yamada Nishiki
Rice Refinement : 50%
Alcohol : 16%
Volume : 750ml
Introduction :
Daishichi「Myoukarangyoku」Grande Cuvee Jumaidaiginjo Shizuku Undiluted Sake is the rarest sake at the meantime. It is blended with different age of Myoukarangyoku ranging from 15 to 20 years. Only small
DASSAI Niwarisanbun Enshibunri Jyunmai Daiginjyo
1154001
Manufacturer : Asahi Shuzou
Place of Production : Yamaguchi Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 23%
Alcohol : 16%
Volume : 720ml
Introduction :
The origin of " Niwarisanbun" refers to the percentage of rice refinement. "Twenty percent (niwari)" (20%) and "three percent (sanbun)" (3%), and results in rice refinement in a total of
DASSAI Niwarisanbun Enshinbunri Jyunmai Daiginjyo
1154002
Manufacturer : Asahi Shuzou
Place of Production : Yamaguchi Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 23%
Alcohol : 16%
Volume : 720ml
Introduction :
The origin of "Niwarisanbun" refers to the percentage of rice refinement. "Twenty percent (niwari)" (20%) and "three percent (sanbun)" (3%), and results in rice refinement in a total of 23%.
DASSAI Niwarisanbun Jyunmai Daiginjyo
1154003
Manufacturer : Asahi Shuzou
Place of Production : Yamaguchi Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 23%
Alcohol : 16%
Volume : 720ml
Introduction :
The wine name " Niwarisanbun" indicates that rice refinement is 23%. The wine is slender, dense, mellow, fruity, smooth, with a long aftertaste. Suitable for cold drink. Best serves with
DASSAI Niwarisanbun Jyunmai Daiginjyo
1154004
Manufacturer : Asahi Shuzou
Place of Production : Yamaguchi Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 23%
Alcohol : 16%
Volume : 1.8L
Introduction :
The wine name " Niwarisanbun" indicates that rice refinement is 23%. The wine is slender, dense, mellow, fruity, smooth, with a long aftertaste. Suitable for cold drink. Best serves with
DASSAI Sanwarikyubun Enshinbunri Jyunmai Daiginjyo
1154005
Manufacturer : Asahi Shuzou
Place of Production : Yamaguchi Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 39%
Alcohol : 16%
Volume : 720ml
Introduction :
The wine name " Migagi Sanwarikyubun" means rice refinement is 39%. " Enshinbunri" refers to the separation of wine without pressure, which can effectively retain its own aroma and fluffy
DASSAI Sanwarikyubun Enshinbunri Jyunmai Daiginjyo
1154006
Manufacturer : Asahi Shuzou
Place of Production : Yamaguchi Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 39%
Alcohol : 16%
Volume : 1.8L
Introduction :
The wine name "Migagi Sanwarikyubun" means rice refinement is 39%. "Enshinbunri" refers to the separation of wine without pressure, which can effectively retain its own aroma and fluffy characteristics. It has
DASSAI Sanwarikyubun Jyunmai Daiginjyo
1154007
Manufacturer : Asahi Shuzou
Place of Production : Yamaguchi Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 39%
Alcohol : 16%
Volume : 720ml
Introduction :
The wine name " Sanwarikyubun" refers to 39% rice refinement. "Sanwarikyubun" received a five-star evaluation from the SSI (Sake Service Institute). Taste of sweet melon at the beginning with a
DASSAI Sanwarikyubun Jyunmai Daiginjyo
1154008
Manufacturer : Asahi Shuzou
Place of Production : Yamaguchi Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 39%
Alcohol : 16%
Volume : 1.8L
Introduction :
The wine name " Sanwarikyubun" refers to 39% rice refinement. "Sanwarikyubun" received a five-star evaluation from the SSI (Sake Service Institute). Taste of sweet melon at the beginning with a
Hanamura Junmai Ginjo Omachi
Manufacturer : Ryozeki Brewing
Place of Production : Akita Prefecture
Raw Material : Omachi 100%
Rice Refinement : 50%
Alcohol : 15%
Volume : 1.8L
Introduction : Under Sake’s well-known brand Juyondai’s President technical guidance, such as strict supervision of rice selection, brewing, and storage methods, the "Hanamura" series was ranked 6th in the national sake