Menu : Hokkaidou Kikou

“Dassai” is a world-class sake brewed by Asahi Sake Brewery in Yamaguchi Prefecture. Our sake is made based on the belief that ``We seek sake to enjoy, not to get drunk or to sell,'' and we use a drastic method of making sake that you won't find at other breweries.

The rice used is pure rice made only from Akita Prefecture rice, and the sake is made with no additives such as lactic acid for brewing, and the alcohol content is kept to 15%. It has a refreshing flavor, a soft texture and a pleasant sweetness, and an elegant, clean and well-balanced finish. The quality of the sake has improved year by year, and this year we have made it with 40% koji rice and 50% kakemai, resulting in an even higher quality taste!

“Jima” is a sake that can be enjoyed by a wide range of people, from sake connoisseurs to beginners. It is praised for its seven-colored flavor and the variety of five flavors. The fresh and juicy taste stands out, and the pasteurization technique of the pasteurized sake is clear, creating a wonderful balance between the umami and sharpness.

Currently, ``Juyondai'' is famous as a sake that is difficult to obtain. One of the things that makes it popular is that it is soft and enjoys a wide range of flavors, and the secret to that is the water used. This is because of the "snow" produced in Yamagata's harsh winters, which allows the fermentation of the moromi to proceed smoothly, spreading softly in the mouth and dissolving neatly... At the same time, the unique flavor of Yamada Nishiki creates a taste that makes you want to bite into it. .

It is written as ``denshu'' and is pronounced as ``denshu''. ``Ten'' of course refers to the rice fields where the rice that is the source of sake is harvested, and as the name suggests, we strongly insist that we do not use any brewing alcohol or brewing sugars that are produced outside of Japanese rice fields. This is a pure rice sake that brings out the flavor of the rice.

This is a sake that you wouldn't think of by common sense, as it does not undergo any racking, filtration, or water addition after squeezing, but there is no unpleasant taste at all, which shows that a lot of care has been taken in the preparation. The quality of the sake is a well-balanced type of sourness and sweetness, with a fruity and juicy taste.

This Junmai Ginjo sake is brewed using ``Ginga'' from Iwate Prefecture, pursuing a rich and delicious taste. It has a nice balance of subtle aroma and taste, and is characterized by its juicy and fruity taste. It has a fruity taste, and when it reaches your mouth, the flavor of the rice spreads all at once.

It has a sweet taste with plenty of flavor and a smooth drinking experience without any acid attack. It has a subtle aroma, a sharp mouthfeel, a soft yet deep flavor of rice, and a beautiful acidity that perfectly combines to create a well-balanced finish.

The pure sweetness of the rice and the clean, crisp quality of the sake will allow you to enjoy the change in flavor the more you drink or eat. You can enjoy the taste of rice even more if you drink it in a glass with a thin rim. It goes well with Oyster, fish dishes, and vichyssoise, and surprisingly goes well with Vinegared dish.

Midori Label was created through careful processing of raw materials and long-term low-temperature fermentation for nearly 40 days, aiming for a full-bodied sake that can be enjoyed with meals even in a calm flow. To finish, the sake was poured into a sake bag that had been washed with clear water and slowly squeezed using an old-fashioned tank squeezer. The gentle ginjo aroma and firm acidity go well with a variety of alcoholic accompaniments, making it a perfect drink to enjoy with your meal.

The rare and difficult-to-obtain sake ``Ichibud'' is a dry type with a rice polishing ratio of 50%, a good aroma, and a sake level of +4. The natural, gorgeous scent and soft, enveloping taste are in perfect balance. ``Ichibudu Junmai Ginjo Botsai'' - This sake is a limited distribution product that was created with the hope that the future of those who hold this sake will be bright.

It is written as "Japanese sword" and pronounced as "katana". We use spring water from the Akaishi mountains of the Southern Alps as the water for brewing. In order to make pure rice sake more refreshing, we take a longer preparation period and slowly extract the alcohol. This is a dry Junmai Ginjo sake with a gentle Ginjo aroma, a light and firm taste, and a sharp finish.

``Good connections connect people, rice, and water and allow us to brew local sake.'' We have put that joy and desire into Izumo Fuji. A Junmai Ginjo sake that uses Yamada Nishiki (70) from Shimane Prefecture and pure Kumamoto No. 9 yeast to bring out the flavor of the rice to its fullest. It has a deep flavor and a pleasant acidity.

Using the local sake rice "Hitachi Nishiki", the standard rich sweetness is brought out in a very delicate balance. The upper aroma is fresh and sweet, mixed with Cemedine, and when it is added, it maintains its outline with a slight bitterness, while spreading a rich, fresh flavor and sweetness. Although it is rich, it is not addictive, has almost no unpleasant taste, and has a natural texture.

This Junmai Ginjo sake is made using 100% Hokkaido rice and has a bright and transparent aroma and taste. You can enjoy a light yet deep flavor with a good balance of umami and richness.

Pure rice sake brewed with only rice and rice malt in a climate perfect for sake brewing. It has a gentle sweet aroma and a dry, sharp taste that is exceptional.

The standing incense has a slightly sweet Ginjo incense. When you put it in your mouth, the refreshing aroma spreads in harmony with the soft, soft flavor and the smooth taste centered on sweetness, and the moderate acidity tightens the whole thing in a well-balanced manner. It cuts cleanly and cleanly while leaving a pleasant aftertaste.

This is an authentic Junmai sake that brings out the richness and flavor of the rice while leaving a faint aroma of koji. A popular Kokushi Muso that is moderately dry, easy to drink, and widely liked for its refreshing taste. If you drink it chilled, it will bring out the clarity and depth that is unique to Junmai, but if you warm it to lukewarm, the unique flavor of Junmai will stand out, and it will have a long aftertaste.

This Junmai Daiginjo is made by polishing Yamagata Prefecture's original rice suitable for sake brewing, Dewa Sansan, to 50%.The alcohol content is kept low at around 14%, so it has a light taste and a youthful and refreshing fruity aroma. It is a sake with a sour taste and a smooth and gentle aftertaste.

This sake is made using traditional methods and has a strong taste. The highest-grade Yamada Nishiki rice from Mirai, Hyogo Prefecture is beautifully carved to 35%, and the delicate structure is ideal for early bottle pasteurization and freezing temperature storage at -5℃. The rich aroma unique to Junmai Daiginjo, as well as its clear transparency and powerful flavor, will enhance a variety of dishes.

You can feel the flavor of rice and the refreshing sharpness in the gorgeous aroma and soft texture. It is a pure rice sake with a refreshing aftertaste and a good drinking taste.

The taste is elegant and silky. The ginjo aroma and rich flavor spread throughout your mouth, making it hard to believe it's Japanese sake. Please enjoy Kuheiji's masterpiece and enjoy its high level of perfection and integrity that is unique to Kuheiji.

It has a truly rich and deep aroma, a rich rice flavor that maintains its transparency, and a refined aftertaste that lingers even after it passes the throat.

This Junmai Daiginjo sake is carefully brewed in small batches using the highest quality sake rice, Yamada Nishiki from Hyogo Prefecture (polishing ratio: 40%). It has a wonderful ginjo aroma full of fresh fruit, and it goes down the throat softly and smoothly.

An elegant and gorgeous fragrance. When you put it in your mouth, the gentle and soft flavor spreads, and you can enjoy the fresh and transparent taste.

An elegant aroma reminiscent of melon and apple, smooth sweetness, and beautiful acidity. Leaves a nice mineral aftertaste.

It has a clear, clean and elegant Ginjo aroma, a refreshing Ginjo taste in the mouth, a soft texture on the tongue, a good width and smooth feel, and a pleasant aftertaste.

It has a slightly sweet strawberry-like scent. It has little sweetness and flavor, and is highly sour. The bitterness that follows them leaves behind.

It has a melon-like ginjo aroma, a mellow and heavy fruit aroma that spreads throughout your mouth, and you can enjoy the deep flavor. The finish is sharp and sharp, making it a masterpiece that will delight even sake connoisseurs.

It is a deep, mellow, and dry sake made using the traditional hand-brewed method of kimoto-zukuri. A scent that makes you feel the flavor of rice. Warming it will enhance the flavor even more.

This shochu is made by re-fermenting and distilling the sake lees that have been squeezed during the production of Japanese sake Dassai. You can feel the fruity aroma unique to Junmai Daiginjo sake, and the taste is light. This sake lees shochu is very rare among shochu.

Because the production volume is small, it is even more difficult to obtain than sake "Juyondai". The brewery is unique in that it uses brewing water named ``Sakura Shimizu'' that comes from old cherry trees in the brewery, and uses famous domestic sake rice to brew sake. This rice shochu has an elegant taste that has been stored and aged for a long period of time, and it is characterized by a fruity ginjo aroma similar to ginjo sake, a rich aroma, and a deep flavor without any peculiarity.

・Kaku Highball ・Hokkaido Melon Highball ・Cola Highball ・Ginger Highball ・Plum Highball ・Green Apple Highball ・Yuzu Highball ・Peach Highball ・Kyoho Highball ・Orange Highball ・Lychee Highball ・Shikuwasa Highball・Grapefruit highball

Non-alcoholic beer-taste drink

Medium 200 yen Outside 300 yen

・Cassis Orange ・Cassis Grapefruit ・Cassis Soda ・Cassis Oolong ・Campari Orange ・Campari Grapefruit ・Campari Oolong ・Campari Soda

・Green tea high ・Oolong high ・Lemon sour ・Yuzu sour ・Lychee sour ・Green apple sour ・Kyoho sour ・Peach sour ・Orange sour ・Plum sour ・Lime sour ・Calpis sour ・Mango sour ・Grapefruit sour ・Hokkaido melon sour ・Shikwasa sour

・Cola ・Oolong tea ・Ginger ale ・Green tea ・Orange juice ・Calpis ・Grapefruit juice