Autumn seasonal sake brewery has started
We are sorry to have kept you waiting, but we have started releasing four seasonal sake items for this fall.
1. Junmai Daiginjo Kinmuku 1.8L
Using Yamada Nishiki from Shizen-cho, Hyogo Prefecture, which has a rice polishing ratio of 35%, you can enjoy a timeless taste brought out through low-temperature fermentation and long-term aging. During the cold winter months, we also recommend enjoying it warmly.
This sake is made using the ``Hashira Shochu'' technique, using Yamada Nishiki from Shizen-cho, Hyogo Prefecture, with a rice polishing rate of 30%, and our Otsu Shochu. This is a ``special sake'' that is made with dedication to the brewery's craftsmanship and skills.
This is a shochu with an alcohol content of 40% that is made with Daiginjo sake lees as the main ingredient and fermented with moromi, which is then squeezed and distilled under reduced pressure. After being aged for over 5 years, you can enjoy the original taste and aroma of rice.
4. Ten Year Old Sake Otsu Shochu 720ml
This shochu has an alcohol content of 43% and has been aged for 10 years. Please enjoy the mellow taste and aroma. *This is an extremely limited product with extremely low stock quantities due to long-term storage. You will only purchase one item per order.
Click here for a list of limited edition sake
