This junmai daiginjo is produced using the traditional "kimoto brewing method". "Kimoto" is a traditional way of producing sake that has been replaced by modern brewing methods at many sake breweries. Because it is more time-consuming and labor intensive, only a handful of breweries still use it today. It produces a bold, complex flavor as the method relies more on the power of natural bacteria. The flavor intensity is even more pronounced when heated. It's the perfect sake for this time of year.

This junmai daiginjo is made from carefully selected Yamada Nishiki rice and brewed slowly at a low temperature. Its expansive richness is both comforting and luxurious. This sake was created in pursuit of new possibilities using techniques handed down since the company's founding.

This Junmai Daiginjo uses only Yamadanishiki sake rice harvested in a field located about 6 km from the brewery, and is brewed according to the traditional techniques of three prominent Hiroshima chief brewers (Hiroshima Toji) , who were pioneers in the ginjo style of sake brewing. Its clear, transparent, and elegant sweetness is well balanced with a vibrant aroma reminiscent of tropical fruits.

Junmai Daiginjo, brewed with pride by master craftsmen during winter, the best time for making sake, and stored in warehouses at -5 degrees Celsius. Indeed, this bottle of sake has now reached its peak condition, perfect for drinking. From the flavor of sweet fruits filling your mouth, to the gradual sensation of the umami of rice, this sake promises to have a synergistic effect on your dining experience.

This nigori sake is made with "SHUKU," a sake rice produced in Fushimi, Kyoto. The sweet richness and bitterness unique to nigori sake intertwine on the palate with the slightly effervescent bubbles, creating a unique taste experience.

This product was selected as one of the Top 12 sakes in the Kura Master 2018 Awards. Produced to emphasize the flavor of Yamada Nishiki, it can be consumed on its own or paired with various foods to enjoy its changing flavor.

This sake was brewed with carefully polished rice produced in Niigata Prefecture using traditional techniques that have been handed down for over 470 years in the harsh winter climate of Nagaoka. It has a mild ginjo aroma and a clean, refreshing taste, with a refined rice flavor and sweetness.

This luxurious Junmai Daiginjo sake contains 100% carefully selected Yamada Nishiki.

This sake uses Kyokai No. 12 yeast, which was isolated from Urakasumi's ginjo unrefined sake mash around 1965 and has left its mark on the history of ginjo brewing. Characterized by its mild and pleasant aroma, it is gentle on the palette with a crisp aftertaste and elegant flavor.