A fruity, juicy junmai daiginjo built around ripe-fruit character, its acidity well integrated into a gentle, enveloping flavor. Pairs especially well with Italian and Western dishes -- bonito carpaccio, vegetable fritto, mushroom aglio e olio.
A limited-release Junmai Daiginjo made with 100% Gin no Yume, a sake rice from Kochi Prefecture, car…
A limited-quantity autumn release, junmai aged through one summer for a soft texture, rich umami and…
A rare, very small-batch autumn release: showy aroma, smooth and gently dry, with a ripe-banana ginj…
A gorgeous aroma paired with a crisp, bracing dryness reminiscent of winter’s chill. Through long-te…
New sake brewed in winter, slowly matured in cold storage through to autumn. A deep flavor that pair…