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

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.

Many surprises for this Junmaï Ginjô sake. 

This sake shall be drunk cold, or hot.

Awarded World's Best Sake Sake Junmaï Ginjô by Prestigious International Wine Challenge Trophy 2019 !

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.

This is a rare Kimoto Junmai Ginjo sake, pleasant both hot and cold (and even on ice) thanks to its good balance.

Gold medal 2020 in Paris Feminalise World wine competition