Menu : Hakkaku

Place of Origin: Hachinohe City, Aomori Prefecture A refreshing type that lets you enjoy the flavor of the rice.

Place of Origin: Morioka City, Iwate Prefecture F stands for For You. You can really feel the potential of Akabu Sake Brewery, which continues to evolve day by day.

Place of Origin: Minamiakita District, Akita Prefecture It has a rich aroma and juicy taste that spreads as soon as you put it in your mouth.

Place of Origin: Ureshino City, Saga Prefecture It has a calm fragrance, with a light and elegant flavor hidden within. It also has a mellow richness due to Yamada Nishiki.

Place of Origin: Iwakuni City, Yamaguchi Prefecture We recommend this drink as an introduction to Dassai.

Place of Origin: Iwakuni City, Yamaguchi Prefecture You can truly enjoy the charm of Dassai from around 30% of the time.

Place of Origin: Tsuruoka City, Yamagata Prefecture It has a light, round, and sharp flavor, and a refreshing quality that won't make you tired of drinking.

Place of Origin: Minamiaizu City, Fukushima Prefecture This is a masterpiece that can be recommended even for those who are new to sake.

Place of Origin: Kitakata City, Fukushima Prefecture Made with Utsukushima Yume Yeast, it has a soft aroma, a smooth taste, and a robust flavor that gently spreads the flavor and sweetness of the rice.

Origin: Narita City, Chiba Prefecture Super dry sake made from pure rice. It has a sharp and mellow flavor.

Place of Origin: Toyama City, Toyama Prefecture A refreshing sake that is perfect for an evening drink! A drink that you will never get tired of drinking. The rice flows sharply while still allowing you to feel the soft and beautiful flavor of the rice.

Place of Origin: Nagahama City, Shiga Prefecture A dry and sour sake to accompany your meal.

Place of Origin: Sakurai City, Nara Prefecture Ginjo incense like ramune. It feels juicy like fruit.

Place of Origin: Gose City, Nara Prefecture It has a fresh aroma, a slightly sweet aroma, and a refreshing acidity.

Place of Origin: Kure City, Hiroshima Prefecture It has a clear and elegant taste that is typical of the moon after the rain.

Place of Origin: Kure City, Hiroshima Prefecture Brewed using 100% Hattan, Hiroshima's proud sake rice. Hattan is characterized by its sharp and clean taste, and is slowly aged in refrigeration and sold as chilled grated. It is a drink that goes well with refreshing autumn dishes, from early autumn when the heat is lingering, and can be drunk easily.

Place of Origin: Kamo City, Niigata Prefecture Standard for "Nifudazake". There are versions for each tank's taste. The umami that spreads in your mouth makes it very satisfying to drink, while the aftertaste is light and smooth. It's a drink that can be stacked.

Origin: Tochigi Prefecture Hiyaoroshi made with Gohyakumangoku in Houou Mita This product is specially made with the meaning of ``chilled wholesale'', and the new sake is carefully pasteurized and stored in tanks. It is shipped as is from the storage facility. When you enjoy it, let it slowly come into contact with the air at near room temperature, and enjoy the change in the taste of sake over time.

Place of Origin: Akaiwa City, Okayama Prefecture Authentic junmai sake born from the best Omachi rice suitable for sake brewing, ``Omachi from Akaiwa'' x traditional sake brewing ``Ikimoto''. Junmaishu, which has the natural umami of rice and a strong flavor, is perfect for long autumn nights.

Origin: Nagano Prefecture Japanese sake whose flavor changes from the moment the moromi is squeezed. The result is a gentle taste derived from No. 7 yeast, with a perfect flavor of white fruit.

Place of Origin: Himeji City, Hyogo Prefecture Even though it is calm, it has the apple-like brightness that is characteristic of Yamada Nishiki, and when you put it in your mouth, it has a mellow texture that lets you feel the sweetness of high-quality rice.

Place of Origin: Tamura, Koriyama City, Fukushima Prefecture This is ``Autumn Agari'', which is made by pasteurizing and storing new sake in early spring and aging it over the summer. The umami of the Kimoto-zukuri and four-stage Kukidashi process has been matured to bring it together beautifully.

Origin: Tochigi Prefecture A luxurious hiyaoroshi made with Yamada Nishiki from the Special A area. Soft texture, neither too heavy nor too light. If you want to bring out the best flavor, it is best to warm it at 45 degrees. The soothing and soothing flavor is truly the taste of autumn.

Place of Origin: Miki City, Hyogo Prefecture Junmai Ginjo Namazake is squeezed in early spring and slowly aged in a warehouse over the summer at a low temperature. It has a gentle aroma, a smooth texture, and is excellent in its smoothness as it goes down your throat. The result is a light and sharp flavor with a strong umami flavor.

(On the rocks, with water, with soda)

(On the rocks, with water, with soda, with hot water)

(On the rocks, with water, with soda, with hot water)

(On the rocks, with water, with soda, with hot water)

(On the rocks, with water, with soda, with hot water)

Ingredients: Sweet Potato This is a sweet potato shochu with a quality that sets it apart from previous Shoro Sake Brewery products, fully bringing out the gorgeous flavor of Akane.

Ingredients: Barley koji Made entirely from bare barley "Mannenboshi" from Ehime Prefecture. The idea of the founder, ``I wanted to make it with wheat from my hometown,'' was realized. It is filled with the deeper flavor of bare barley.

A milky base with plenty of fruit juice. The "rock" style is recommended.

All in all, 3 items: ``Fresh, melty, and juicy.'' The "rock" style is recommended.

It's like plum puree. You can enjoy the creamy texture and plum flavor.

Made with luxurious Meyer lemons from Saga Prefecture.

It's addictive!

(On the rocks, with water, with soda)

(On the rocks, with water, with soda)

(On the rocks, with water, with soda)

(On the rocks, with water, with soda)

(Red and white)

A dry wine that goes well with Japanese-style meal. (White)