Shirayuki Banzaimon is one of the most premium Junmai Daiginjo Genshu products. It is complex, slender, fragrant and aromatic, with a gentle and rounded flavour of peach, pineapple, mango, wal...
Shirayuki Edo Genroku is a strong and complex and Junmai (Genshu), with an interesting salty sweetish haze. Dark chocolate, honey, yeast, dried corn as well as lime blossom and wood. It achiev...
Daiginjo Hiyashibori is a strong and complex Daiginjo. Fruity with citrus and ananas in the nose. Slightly sweetish and tangy in the nose with a hint of moss and conifers and a slightly bitter tast...
Shirayuki Akafuji has a round body. The nose of this accessible Junmai has sweetish notes of white chocolate, caramel and vanilla, combined with a hint of citrus fruit. The aftertaste is rather dry...
The combination of Yamada Nishiki rice and water from Itami in the Hyogo Prefecture makes Daihoju a complex, refreshing and powerful sake. Fragrant, crisply fresh, grassy and yeasty in t...
The Yamabuki 1994 is, as its name suggests, a vintage sake, skillfully matured and a true masterpiece for tasting. This complex Koshu (English: old sake) is a strong, intense and at the same t...
Kurozaru is a round, slightly sweet and strong shochu made of sweet potato type Koganesengan.
This premium shochu is distilled in wood and aged in clay pots. This gives Kurozaru a pleasant mellow...
Omachi rice gives oily Kozaemon Akaiwa Omachi a full and mild taste with a fresh and well-balanced acidity. Very fruity notes of ripe peach, apricot and apple peel seduce in the nose as well as a w...
Mellowed Kozuru Excellence was introduced onto the market in 1957 as first shochu that aged for a long time in oak barrel. As the name implies this shochu is extremely soft and impresses with its ...
Tobin-dori (also known as shizuku-dori or shizuku pressing) is the most extravagant pressing method and demonstrates the true craft skills of every master brewer. The fermented mash is...
Takeyama Gensui is an intense and tasty shochu made of sweet potato type Koganesengan. The natural spring water of Takeyama spring in Mizobe (Kagoshima prefecture) together with the maturation in c...
Ootegara is an outstanding and exciting Junmai Daiginjo. A light, exotic cocktail with notes of mango, papaya, rockmelon, apple, ananas, starfruit and strawberry. Fresh, mellow and intensive in tas...
This Hiyashibori is a strong and complex Daiginjo. Fruity with citrus and ananas in the nose. Slightly sweetish and tangy in the nose with a hint of moss and conifers and a slightly bitter taste of...
