“Nyoisan” is the name given to the mountain that stands behind the Tsuji brewery. Nyoisan is made from locally produced Yamadanishiki rice that is 55% polished. It is a reflection of the true Bitchu know-how highlighting the mastery of Ginjo brewing.

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 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 cooking sake is made following age-old methods used for over a century.

This sake expresses the characteristic aromas of high quality rice.