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.

Yukishibori translates as "squeezed snow" and Nigori as "unfiltered". It is therefore an unfiltered, unpasteurized sake.

“Nyoisan” is the name given to the mountain that stands behind the Tsuji brewery. Nyoisan is made from locally produced Yamadanishiki rice that is 55% polished. It is a reflection of the true Bitchu know-how highlighting the mastery of Ginjo brewing.

Junmai Kimoto is the best Kimoto type sake, to be enjoyed fresh, ideally at a temperature of +10°C.

The Gen denomination refers to the Genroku era, late seventeenth century, when Katsuyama House established and began to produce this style of sake.

This sake is characterized by fresh and round notes, with a powerful nose of ripe banana.

Gozenshu is a fermented rice wine, the very best for the Nihon Shu, only reserved for the Lords of feudal Japan. Den means tradition.

This sake was created by delicate method based on new thinking to present extremely pure and tasty sake which never existed.

This is a very good sake, very fresh, to discover the nihonshu. 

Craftsmen of Chiyo no Sono craftsmen worked with a lot of know-how and mastery to make this soft-mouthed sake dominated by banana and ripe fruits notes.