Junmai

Reviving kokkomasamune 1778 recipe - by Nanbu bijin

Tokubetsu (Special) Junmai made from sake rice in Nakagawamura by unique Sakasou filtering. Relatively dry and clear ...

Type of sake: Tokubetsu JunmaiAlcohol content: 16%Sake rice: Miyama NishikiCharacteristic of the sakeThis is a great ...

The umami of rice and the refeshing acidity is well balanced and brings rich taste.   Rice Fusanomai:55% Toji Kaz...

This is a fresh taste sake which was blended with Yamadanishiki and Omachi sake rice. The nice level of acidity pair...

Special pure rice sake using Miyama Nishiki from Miyagi prefecture. It uses yeast for ginjo and is characterized by a...

A sake with a rich aroma and richness that you won't get tired of drinking. Room temperature to 50℃ is recommended. I...

Juicy and smooth umami, it is matured in the cave, best to drink with meal. The matured aroma will gently cover the ...

It is casual Junmai made by Kimoto method which goes well with dinner. It's not too bold, it can be enjoyed from roo...

This is a set of 2 bottles of 720 ml to enjoy the taste difference of Junmaishu, using same rice but polishing rate a...

This sake balances acidity and fragrance well to pair well with the local Maesawa beef. Please pair this sake with t...

It's Junmai sake using the table rice Hatsushimo harvested in Seino Gifu prefecture, particularly using locally harv...

Hananoi - Matured Tokubetsu Junmai by Traditional animal label matured junmai series. This sake used Koshihikari ric...

Using Akebono sake rice made in Okayama prefecture, polishing ratio 70%. Well balance taste with acidity. The charact...

Junmai sake using Tasan G Yeast produced in Gifu prefecture.  Well balanced high acidity and sweetness. It taste...

Brings out the specific taste from Omachi sake rice, it has rich and bold taste but crisp and short finish. It goes w...

It has nice aroma and well balanced. It pairs well with beef steak, bonito sashimi, tuna, sashimi & steaks. R...

It is an unique Junmaishu that brings out a whole new aspect of sake, reminding you of Chardonnay and Sherry, the wes...