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The traditionnal taste of japan
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Akazake is a traditional Japanese sake used in cooking.
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.
This is a very good sake, very fresh, to discover the nihonshu.
The craftsmen of Chiyo no Sono, after World War II, pledged to continue their efforts to prepare sake each time better.
This sake is made from specially grown rice for Shotoku Shuzo.
This sake is brewed according to the traditional ancestral method (since the Edo era)" ki-moto "(yeasts and lactic acid bacteria grow naturally).
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.