This sake is produced from 100% Isehikari rice, free of chemical pesticide and fertilizers, which is certified by Yamaguchi Prefecture as "Eco 100", as well as the clear stream water of Aokage River that springs at the foot of Akiyoshidai, the prominent Karst Plateau of Japan.

The Omi sake Brewery, in Shiga prefecture, famous for Oumi beef, created this sake exclusively for meat.

This sparkling, pure rice sake maintains the carbon dioxide gas obtained through secondary fermentation in the bottle and creates sharp and yet delicate, fine texture bubbles. It is an easy-to-drink, new type of sake, with an elegant sweetness, which comes from the taste of rice and moderate acidity.

This is a 100% Kyoto-made sake using all Kyoto grown rice, “Gohyakumangoku” for the kôji rice, “Iwai” and “Kyo no Kagayaki” for the sake rice used for fermentation and mash, Kyoto originated yeast "Kyoto no Koto" and “Ginmei-sui” water that springs up from the former site of Jurakudai.

King Jyozo’s organic cooking sake is made following age-old methods used for over a century.



*Organic product certified by FR-BIO-01

King Jyozo’s cooking sake is made following age-old methods used for over a century.

This sake expresses the characteristic aromas of high quality rice.

We are in the presence of a fresh, clear, delicate and dry sake that has all the characteristics of the Ishikawamon rice variety.

Many surprises for this Junmaï Ginjô sake. 

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

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.

The craftsmen of Chiyo no Sono, after World War II, pledged to continue their efforts to prepare sake each time better.