Tokubetsu Junmai. Made by Asamai Shuzo, Akita Prefecture. Raisins and earthiness in faint nose. Overall slightly dry flavor but with nice fruity essences in the recesses, supplanted by nice rice-like tones and a gentle sweetness... Read More
The first Asahi Super Dry is formulated, and its KARAKUCHI taste changes product trends in Japan's beer industry. Dry hopping gives Asahi Super Dry a moderate balanced bitterness and a crisp, clean finish.
A balanced junmai ginjo perfect for pairing with an elegant, refreshing taste and gentle aroma. Enjoy its smooth and dry taste. Chilled, you'll taste hints of tartness anf a crisp finish. At room temperature, the tartness... Read More
To improve the quality, we decided to polish 5% more. Complexity and elegance of taste are surely increased by its 5% difference. In the past, it was impossible to make this improvement when our production size had been smaller,... Read More
To improve the quality, we decided to polish 5% more. Complexity and elegance of taste are surely increased by its 5% difference. In the past, it was impossible to make this improvement when our production size had been smaller,... Read More
This Muroka Junmai Daiginjo is stored unpasteurized in -10 degrees Celsius after brewing, and is pasteurized only once immediately before shipping. The absence of carbon filtration (aka, Muroka) leads to a large presence of flavor... Read More
Dewazakura “Oka” Cherry Bouquet debuted in 1980 and quickly became a fan favorite product instigating the ginjo boom in Japan. Delicate floral notes reminiscent of cherry blossom petals... Read More
Hakkaisan Daiginjo is the pinnacle of brewer's craft. Crisp and subtle, it is brewed only during the coldest Niigata winter months to ensure the highest quality. Yamada Nishiki is milled to a luxurious 40%, creating a character... Read More
Tokubetsu means “special” in Japanese, and it is special indeed. The naturally soft water used in its brewing comes from snow that melts off the peak of Mt. Hakkai. The dry body is... Read More
This Junmai Ginjo sake is aged for 3 years in tank at the Hakkaisan “Yuki Muro” building. This is a large snow storage cellar at the hakkaisan brewery. Using 1,000 tons of snow, the sake tanks sit along side the snow... Read More
Hakutsuru Excellent Sake has been brewed with a 250-year-old traditional technique of Hakutsuru as the main product that has been getting good reputation from long-loving customers. It is characterized by its well-matured, full-bodied... Read More
Ozeki was the first sake producer to make one cup sakes in the 1970s. Larger breweries followed and single servings became ubiquitous, especially at “conbini,” Japanese delis, and at train stations to go with bento... Read More
Kaiyo The Kuri is one of the first whiskies to be aged exclusively in Japanese Kuri Wood. Kuri is a subspecies of Chustnut. (Kuri) Castanea crenata is a small to medium-sized deciduous tree growing to 10–15 m tall. The leaves... Read More
This savory sake is inspired by local legends of Niigata's annual fox-bride festival. Local lore tells of mysterious lights that appeared on nearby Mt. Kirin in the distant past, which are claimed to be the lanterns carried... Read More
One of the first whiskeys distilled from 100% rice and produced in Japanan to be introduced to the us, Kikori rice whiskey is a distinctively different style of whiskey that is memorable, delicate and delicious.... Read More
Silky smooth and smartly chic in a chic frosted glass bottle, Kinushiro is a Junmai grade Nigori sake with a clean and refreshing aftertaste and a full but elegant character. Class: Junmai Style: Nigori Rice: Sake Rice Rice-Polishing... Read More