Menu : Gin sui

Wakayama Prefecture. It is a light type, and its slightly high acidity makes it easy to pair with Sushi. The brewery (Yoshimura Hideo Shoten) is one of the few in the country where the chief brewer is a woman.

Yamagata Prefecture. A sake brewed from Banshu Aizan rice polished to 33%. Mellow and sweet.

Yamaguchi Prefecture. A dormant sake brewery was revived in 2010 by designer Takeshi Akiyama with the aim of reviving the local industry. Natsu no Otozure is characterized by its refreshing fruity aroma and sourness. It has a low alcohol content, making it a refreshing drink during the hot season. Light and medium-tasting.

Wakayama Prefecture. Gorgeous apple-like aroma. Transparent and crisp on the palate. Light and slightly dry.

Yamagata Prefecture. A crisp, fresh, limited-edition sake made from freshly squeezed Junmai Ginjo Namazake (unfiltered) and hand-packed straight from the frying vat. The raw rice is Dewa Sansan. 55% polished rice.

Nagano Prefecture. Ono Sake Brewery is a very old establishment founded in 1864. They use locally grown Miyamanishiki rice. Sumiage was originally made in limited quantities for a local summer festival, and is a sweet sake made with local water and rice.

Gunma Prefecture. Summery, refreshing ginko aroma and light fruit flavor. Easy to drink. Sweet.

Gunma Prefecture. An alcoholic drink developed to match fish. Rich and dry.

Fukuoka Prefecture. Produced in a modern sake brewery with the latest equipment and perfect data management, using the traditional technique of ``Haneki Shibori''. ``Rokugo'' is a pure rice sake made using only Yamada Nishiki from Itoshima and polished to 65%.'' Our motto is to make sake that can be used on a daily basis, not Daiginjo or Ginjo. Perfect for drinking with meals.

Nagano Prefecture. Made with 100% Miyamanishiki rice grown in the prefecture. Has a slight gassy feel and a grapefruit-like aroma. Easy to drink, dry.

Nara Prefecture. It features a refreshing ginjo aroma like Ramune. Light and sweet. A summer-only pure rice sake brewed with underground water from Mt. Miwa and Yamadanishiki rice.

Yamagata Prefecture. This luxurious sake is made using the sake-making rice "Dewa no Sato (Yamazake No. 86)" and polished rice, brewed just from the core of the rice. Light and sweet.

Niigata Prefecture. This summer-only sake is made from Kame no O rice, which is suitable for sake brewing, and Yamada Nishiki rice from Hyogo Prefecture, polished to 55%. It is carefully made using traditional koji lids, brewed slowly at low temperatures, and then stored raw without pasteurization. It is heat-sterilized only when bottling. It is sweet but has a clean aftertaste. It goes well with sashimi and Tempura.

Nagano Prefecture. Made with 100% Miyama Nishiki from the prefecture. Slightly sweet. Fruity scent.

Nagano Prefecture. Made with Miyamanishiki rice grown under contract in the prefecture. A light, dry sake with a hint of fruit, perfect for summer. Yukawa Shuzo is located at an altitude of 933m and is said to be "the sake brewery closest to the stars in Japan."

Chiba Prefecture. Limited edition brewed once a year. Has a gassy feel. Enjoy the change in flavor to a rounded one even after the gas has dissipated. Mellow, dry.

This is a sake from Yoshida Sake Brewery in Shimane Prefecture. It is a pure rice ginjo that is only available in summer from May. It has no particular flavor and does not interfere with meals. It is said that hard water is more suitable for sake brewing, but the brewing water used is ultra-soft water with a hardness of 0.3 degrees.

Yamagata Prefecture. The brewery uses up to 30% "Improved Shinko", a strain of the legendary sake rice "Tortoise Tail". The brewery uses up to 30% "Improved Shinko", a strain of the legendary sake rice "Tortoise Tail".

Miyagi Prefecture. A summer sake made with "Sasashigure," also known as the father of "Sasanishiki." It has a slightly higher acidity. Onuma Shuzo is located in Murata Town, which is a relatively warm area in Miyagi Prefecture.
This area is famous for its safflower cultivation and was under the direct control of the Date Domain for a long time. Sake brewing began in 1712 and the tradition is still carried on today, having survived two major earthquakes.

Saga Prefecture. Brewed from sake rice "Gohyakumangoku" polished to 50%. Characterized by a fruity ginjo aroma and a gassy feel. Limited edition sake shipped around November.

Saga Prefecture. Brewed from Yamada Nishiki sake rice polished to 50%. Has a gorgeous ginjo aroma and a gassy feel. Characterized by a slight bitterness. Sweet. Goes well with Japanese-style meal in general.

Saga Prefecture. Brewed from "Akaiwa Omachi" sake rice, polished to 50%. Rich aroma and gassy feel. Heavy and satisfying to drink. Sweet.

Yamagata Prefecture. 100% Dewasansan, a summer-only ginjo sake brewed with underground water from Mt. Gassan. Sake. Label with a starry sky image. Refreshing and summery, it goes well with lightly pickled vegetables and salted fish.

Mie Prefecture. A sake made with Hattan Nishiki rice from Hiroshima Prefecture. It has a fruity aroma and a gassy feel. It has a bitter and sour taste, but it has a freshness that you wouldn't expect from pasteurization, making it the perfect drink to have with a meal.

Saga Prefecture. 100% Yamadanishiki rice, summer-only ginjo sake. Fresh aroma. Sweet, but with a clean aftertaste.

Mie Prefecture. It uses 20% Yamada Nishiki and 80% Gohyakumangoku. Fruity aroma like green apple and easy to drink. New sake among new sake.

Mie Prefecture. Made with 20% Yamadanishiki and 80% Gohyakumangoku (or Hattannishiki). Pineapple-like aroma. A well-balanced sake perfect for drinking with food.

Fukushima Prefecture. It was served at a dinner hosted by former Prime Minister Shinzo Abe and his wife, who invited foreign heads of state to the enthronement ceremony of the current Emperor. It has a fruity aroma and a juicy sweetness.

Mie Prefecture. The sake is from the same Kiyamasa Sake Brewery as it is now. Originally, Takasago was the main product, but it was overtaken by the current leap forward. However, in 2018, it was revived with ``Kimoto-zukuri''. It is made as an accompaniment drink. Citrus scent. The taste is lighter than it is now, and you can drink it smoothly.

Shinsei Sake Brewery in Akita Prefecture is a long-established sake brewery that everyone who loves Japanese sake knows about. This sake from PRIVATE LAB is a masterpiece with a unique brewing method.

This is also a masterpiece that will be coveted by sake fans. Even though it has become a standard, it is still difficult to obtain. Please enjoy the three differences.

Niigata prefecture. spicy. Rocks, carbonated drinks, and warmed sake. It is made using only rice and water from the Okuaga region of Niigata Prefecture. The rice is grown within a 10km radius of the warehouse.

Kagoshima prefecture. It goes without saying that this liquor was the forerunner of the potato shochu boom. Rock is recommended.

Kagoshima prefecture. It is made using a unique manufacturing method in which the raw material, Kogane Sengan, is baked and then manufactured. It is recommended to mix it with hot water as the aroma is stronger.

Kagoshima prefecture. It is made using a unique manufacturing method in which the raw material, Kogane Sengan, is baked and then manufactured. It is recommended to mix it with hot water as the aroma is stronger.

Kagoshima prefecture. Tominohozan is a well-known brand of sweet potato shochu, but this is a 100% Kogane Senkan sake that uses sweet potatoes for its koji. The scent is strong.

Miyazaki prefecture. Produced in small quantities to maintain quality. Made with fresh potatoes harvested in the morning. It is prepared in a Bizen pot. It is a blend of rice shochu and is a mellow and easy-to-drink shochu, even for people who don't like the smell of sweet potatoes. In 2002, it was selected as ANA's international first class shochu.

Miyazaki prefecture. Iwakura Sake Brewery's sweet potato shochu, founded in 1898. Because the sake brewery is small, they only produce small quantities. A popular alcoholic drink that allows you to feel the gentle flavor of sweet potatoes even when you crack it.

Oita Prefecture. It is made from two types of barley using the ``senkojikomi method,'' which involves roasting the barley before roasting it. Recommended with hot water or barley tea.

Oita Prefecture. It is made from two types of barley using the ``senkojikomi method,'' which involves roasting the barley before roasting it. Recommended with hot water or barley tea.

Fukuoka Prefecture. This shochu brewery produces sake and shochu, and among these sakes, ginjo sake lees shochu is made only from the sake lees of ginjo sake. Rock is recommended.

Kagoshima prefecture. A product from Shiratama Jozo, the same company as ``Maou.'' Difficulty in obtaining is high.

A standard champagne that goes well with all kinds of Western Cuisine, whether Japanese-style meal or Western.

Medium bottle. A rich flavor that complements any dish.