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The traditionnal taste of japan
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Bamboo glass for sake entirely made by hand, in pure polished bamboo.
Green Wakatake bamboo glass for sake
Rich in aroma, scent and fragrance, it is 100% natural
Junmai Kimoto is the best Kimoto type sake, to be enjoyed fresh, ideally at a temperature of +10°C.
This Kimoto tokubetsu sake is a luxury Junmai sake made from the exceptional Yamadanishiki rice.
This is a rare Kimoto Junmai Ginjo sake, pleasant both hot and cold (and even on ice) thanks to its good balance.
Yukishibori translates as "squeezed snow" and Nigori as "unfiltered". It is therefore an unfiltered, unpasteurized sake.
This sake was created by delicate method based on new thinking to present extremely pure and tasty sake which never existed.
This is the simpler version of Akazake. This version is preferably dedicated to cooking.
The Gen denomination refers to the Genroku era, late seventeenth century, when Katsuyama House established and began to produce this style of sake.
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 name Lei refers to a sacred creature of Japanese mythology. The first brewing of the LEI series, started in 2011, stopped suddenly due to the Great East Japan Earthquake, was resumed in 2012.