Tatsuriki Junmai Ginjo Shinkoshu sake, vintage 1983

This junmai Ginjo sake is very rare and only a few bottles are available in the world. It is said to be one of the oldest premium koshu on the market.

Brewed in 1983, this sake has been aged slowly and was bottled in November 2021

Many surprises for this Junmaï Ginjô sake. 

This brewery has the longest history in Kanazawa (Ishikawa Prefecture). The fresh and clear water that takes 100 years to flow from the sacred mountain Hakusan and the distinct 4-seasons climate contribute to unique rice cultivation and sake making. Traditional techniques continue to evolve and the brewery has focused entirely on Junmai sake since 2001.

Fukumitsuya Junmai sake is pure koshu.

There are a lot of breweries in Kitakata, Fukushima Prefecture. In fact, you can call it the city of breweries. Our craftsman is the youngest brewery in town. Beverage naming "Minenoyuki" comes from Mt. Ide, located on the border with Yamagata. The brewery workers are young and undertake new brewing processes every year. Mead made only from honey extracted from the abundant nature at the foot of the mountain highlights the unique qualities of this brewery.

Minenoyuki Junmai Ginjo sake is pure koshu.

The Yamazaru series developed by Brewer Nagayama Shuzo is identified as "Jizake", representative of "rich taste".

This sake, produced from Yamada nishiki rice (55% polished) grown under contract from famous Hyogo Prefecture rice farmer Naoki Maekawa, is brewed in small batches.

This highly prized sake is made from very high-end Koshirantei sake rice from Unomuma Ojiya and renowned Tokimizu water from Ojiya.

“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.

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.

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.