The national new sake competition is organized only once a year. Sake registered for this event is prepared with all the skills of the manufacturer, and is strictly controlled to ensure that the sake is in the best condition at the time of entry. This junmai daiginjo gozenshu "tobintori shizuku" sake is a Junmai Daiginjo prepared in the same way as any sake entered in the National New Sake Competition. The addition of alcohol in the manufacturing process is prohibited.

This sake was awarded by the silver medal at the prestigious International Wine Challenge. Setting the standard of excellence, Gozenshu Junmai Daiginjo “Kei” is made from the finest Omachi rice, sumptuously polished at 50%. The pure taste of rice and the aroma make it a very special sake.

The origin of the name “Ho-o” refers to a legendary bird like the phoenix. “Ho-o” is made from the finest Yamadanishiki rice, richly polished at 40%.

This Gozenshu Junmai Daiginjo “Tokuto Omachi 2.2” is reserved for connoisseurs and experienced amateurs.

This premium sake originated after 1955, when Japan was growing and prospering rapidly. The bottle is reminiscent of a bottle of French cognac, a symbol of quality.

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.