This sake expresses the characteristic aromas of high quality rice.

This sake daiginjo is characteristic of the know-how from Masuda Shuzo. 

We are here in the presence of a very voluptuous sake, with dominant fruity notes: fuji apple not too ripe, "piel de sapo melon or canary melon, white peach, banana.

This sake, with a very nice texture, creamy, expresses peppery notes, very fresh, sometimes spicy, citrus (lemons) coconut, apple, white flowers, melon, kuzu starch, sake lees.

This luxury sake is characterized by subtle, complex, fruity notes.

This sake is characterized by very fruity notes of red apples and melon, with hints of honey.

This sake expresses a cocktail of fruits and flowers: cherry, strawberry, pear, apple, mango, melon, pineapple, banana, white flowers, honey.

Junmaï Daiginjô sakes are balanced, refined sakes. The "iwai" rice used here is a high quality rice, which makes this sake a beverage usually dedicated for ceremonies.

The REN particle refers to the Noren, the traditional curtain hung at the entrance of restaurants in Japan, with the significance that this sake will weave the future. 

This Nihonshu is made exclusively from Yamadanishiki rice grown in the best rice fields of Sendai Prefecture. 

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

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