Set contents 1 Junmai Daiginjo [Prince Oohiko] 100% of Niigata rice "Gohyakumangoku" is used.Modest but elegant and gentle aroma, the moment you put it in your mouth, a gorgeous and fragrant fruit aroma spreads, and it is a pure rice size characterized by a fruity pungent taste and a rich deep taste […]
Set contents 1 Junmai Daiginjo [Gyotaku Sake Sea Bream] A beautiful sake that maximizes the taste of sea bream.Junmai Daiginjo, which is made by polishing Koshitanrei to 35%, has a soft aroma.A label that uses Gyotaku art, which is attracting attention overseas, on a blue bottle with the image of the sea […]
Set contents 1 Junmai Ginjo [Amamizu] All the rice used for sake brewing is "Gohyakumangoku" from Niigata prefecture, and it has a light and dry taste that is characteristic of Niigata prefecture.Even though it is refreshing, you can feel the certain taste, with white fish such as sea bream and flatfish […]
Set contents 1 Junmai Daiginjo [Echigo Tsurugame] The aroma and umami unique to Junmai Daiginjo are brought out to the maximum.The fruity aroma of Ginjo yeast and the smooth and delicate mouthfeel and umami spread.A temperature slightly lower than normal temperature is recommended.Hara […]
Set contents 1 Junmai Daiginjo [Ryutoo] Koshitanrei brewed Elegant sweet and clear scent, umami spread and softness, the umami swells mellowly and disappears gracefully.Rice "Koshitanrei" suitable for sake is polished to less than half and carefully made […]
Set contents 1 Tanada Koshihikari Iwao 28BY Junmai Daiginjo We used classic Koshihikari from Niigata, which is rare in the prefecture with a production volume of 1%, and brewed it with all our heart.It goes well with Japanese food as it is deliciously swallowed with meals. […]
Set contents 1 [Kashiwaro Sake Brewery] Tanada Koshihikari Junmai Daiginjo Using [best rice-classic Koshihikari-], which no one in the liquor industry could ever challenge, it is truly a "phantom" that requires high-level technology. Born from a project to create "Sake" […]
Set contents 1 [Kinmasu Sake Brewery] Tanada Koshihikari Junmai Daiginjo Hara Sake Using [best rice-classic Koshihikari-], which no one in the liquor industry has ever challenged, it is truly a "phantom" that requires a high level of technology. Raw from the project to create "Sake" […]
Set contents 1 [Imadaiji Sake Brewery] Tanada Koshihikari Junmai Daiginjo Hara Sake Using [best rice-classic Koshihikari-] that no one could challenge in the liquor industry, it requires a high level of technology. From the project to create "phantom sake" […]
Set contents 1 Junmai Daiginjo [Amamizu] Koji rice is made from Niigata prefecture's Koshitanrei, which was grown by Mr. Mori himself, and is manufactured by a method called "Ginjo-zukuri" from January to February when the temperature is the lowest. It is a sake made over time. One point of clear and clear fruit […]
