Ichihomare rice is the fruit of the selection of 200,000 rice varieties. From the birthplace of Koshihikari, is born the rise of a new rice which finally surpassed Koshihiklari.

Our craftsman, Green Jyu, specializes in making herb teas made of natural wild herbs growing in Hokkaido Prefecture. These herb teas are prepared according to a traditional artisanal method of making tea.

Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.
The strips of Shio Kombu were cut here in flakes.

Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.

Shredded Kombu seaweed.
The flavors are natural, the texture is crispy.

Daigin vinegar is the original traditional vinegar "Edo-mae su", used for sushi rice during the Edo era.

The quality of our Okonomiyaki sauce is very famous in Japan.

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.

"MARS MALTAGE 越 百 (Cosmo) Malt Selection" is a pure malts whiskey that expresses complexity and depth.

This “Nigori” sake is a high grade cloudy sake with a well-balance of sweetness from the rice and acidity from the fermentation. Sake rice such as Hitomebore, as well as Sasanishiki produced in Miyagi prefecture are used.

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.

Konteki* sake "LEO 2017" is the first Japanese sake brewed by Leo Shinohara, a Japanese brewer who has produced wine in Bordeaux since 2000.

*Konteki = truly "delicious" sake