This is a 100% Kyoto-made sake using all Kyoto grown rice, “Gohyakumangoku” for the kôji rice, “Iwai” and “Kyo no Kagayaki” for the sake rice used for fermentation and mash, Kyoto originated yeast "Kyoto no Koto" and “Ginmei-sui” water that springs up from the former site of Jurakudai.

This sparkling, pure rice sake maintains the carbon dioxide gas obtained through secondary fermentation in the bottle and creates sharp and yet delicate, fine texture bubbles. It is an easy-to-drink, new type of sake, with an elegant sweetness, which comes from the taste of rice and moderate acidity.

The Omi sake Brewery, in Shiga prefecture, famous for Oumi beef, created this sake exclusively for meat.

This sake is produced from 100% Isehikari rice, free of chemical pesticide and fertilizers, which is certified by Yamaguchi Prefecture as "Eco 100", as well as the clear stream water of Aokage River that springs at the foot of Akiyoshidai, the prominent Karst Plateau of Japan.

This “Nigori” sake is a high grade cloudy sake with a well-balance of sweetness from the rice and acidity from the fermentation. Sake rice such as Hitomebore, as well as Sasanishiki produced in Miyagi prefecture are used.

Konteki* sake "LEO 2017" is the first Japanese sake brewed by Leo Shinohara, a Japanese brewer who has produced wine in Bordeaux since 2000.

*Konteki = truly "delicious" sake

What is "sake kasu", literally sake lees?

King Jyozo’s cooking sake is made following age-old methods used for over a century.

Izumo Jidenshu is a very special sake, produced in a unique way. It is an Izumo cooking sake with a centuries-old tradition, a unique Izuma ancient province heritage. At first it was a sake for drinking but it was later used in cooking.

Akazake is a traditional Japanese sake used in cooking.

This sake expresses the characteristic aromas of high quality rice.

We are in the presence of a fresh, clear, delicate and dry sake that has all the characteristics of the Ishikawamon rice variety.