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The traditionnal taste of japan
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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 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.
This sake is characterized by fresh and round notes, with a powerful nose of ripe banana.
This sake shall be drunk cold, or hot.
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.
Izumo Jidenshu is a very special sake, produced in a unique way. It is an Izumo cooking sake with a centuries-old tradition, a unique Izuma ancient province heritage. At first it was a sake for drinking but it was later used in cooking.
Awarded World's Best Sake Sake Junmaï Ginjô by Prestigious International Wine Challenge Trophy 2019 !
Akazake is a traditional Japanese sake used in cooking.
In Japanese, «EN» means link, relationship. Katsuyama has developed this Nihonshu En to bring people closer to each other.