KOYO
This Daiginjo is carefully brewed using techniques that have been handed down and refined over the years. The rice (Yamada Nishiki from Hyogo Prefecture) is polished to less than 40% and brewed slowly at low temperatures. This Daiginjo has a fruity and floral aroma with a clean and refreshing taste.
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Type
Daiginjo
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ABV
16%
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SMV
+ 3
-
Acid
1.2
-
Amino Acid
1.0
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Ingredients
Yamada Nishiki
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Polishing Ratio
40%
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Yeast
Proprietary Cultivated Yeast
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Brewing Methods
3 Step Preparation
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Sake Lee Rate
40-45%
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Raw Sake Alcohol
17
-
Sake Conversion Rate
38-42%
-
Capacity
1800ml
DAIGINJO SENTOKU
【Daiginjo Drip】This Daiginjo is carefully brewed using techniques that have been handed down and refined over the years. The rice (Yamada Nishiki from Hyogo Prefecture) is polished to less than 40% and brewed slowly at low temperatures. This Daiginjo has a fruity and floral aroma with a clean and refreshing taste.
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Type
Daiginjo
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ABV
17%
-
SMV
+ 3.1
-
Acid
1.1
-
Amino Acid
0.9
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Ingredients
Yamada Nishiki
-
Polishing Ratio
40%
-
Yeast
Proprietary Cultivated Yeast
-
Brewing Methods
3 Step Preparation
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Sake Lee Rate
40-45%
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Raw Sake Alcohol
17
-
Sake Conversion Rate
38-42%
-
Capacity
720ml
YUME NO NAKAMADE
This refreshing Junmai Daiginjo is brewed using only rice and koji. About 700kg of Yamada Nishiki rice from Takachiho was washed by hand and polished to less than 50% using traditional techniques.
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Type
Junmai Daiginjo
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ABV
15%
-
SMV
- 1.8
-
Acid
1.4
-
Amino Acid
1.3
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Ingredients
Yamada Nishiki
-
Polishing Ratio
50%
-
Yeast
Proprietary Cultivated Yeast
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
40-45%
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Raw Sake Alcohol
16
-
Sake Conversion Rate
36-40%
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Capacity
1800ml, 720ml
KOI NO SHIZUKU
This low-alcohol Junmai Daiginjo sake is refreshing on the palate, but still retains a good taste of the rice.
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Type
Junmai Daiginjo
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ABV
12%
-
SMV
- 2.5
-
Acid
1.3
-
Amino Acid
1.1
-
Ingredients
Yamada Nishiki
-
Polishing Ratio
50%
-
Yeast
Proprietary Cultivated Yeast
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
40-45%
-
Raw Sake Alcohol
16
-
Sake Conversion Rate
36-40%
-
Capacity
300ml
HANA KAGURA
This sake is made from "Hanakagura", the best rice for sake brewing in Miyazaki Prefecture, and is brewed slowly at low temperatures to produce a clean, dry and crisp sake with a moderate acidity and a refreshing aroma.
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Type
Ginjo
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ABV
15%
-
SMV
+ 7.0
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Acid
1.5
-
Amino Acid
1.6
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Ingredients
Hana Kagura
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Polishing Ratio
60%
-
Yeast
Proprietary Cultivated Yeast
-
Brewing Methods
3 Step Preparation
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Sake Lee Rate
30-35%
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Raw Sake Alcohol
18-19%
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Sake Conversion Rate
73-75%
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Capacity
1800ml, 720ml
JUNMAI
This junmai sake is made from Yamada-Nishiki produced in Miyazaki Prefecture, and its umami is contained in every drop. The mild aroma and clean taste make both sake and food delicious.
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Type
Junmai
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ABV
15%
-
SMV
+ 2.6
-
Acid
1.7
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Amino Acid
1.5
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Ingredients
Yamada Nishiki
-
Polishing Ratio
60%
-
Yeast
Proprietary Cultivated Yeast
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
30-35%
-
Raw Sake Alcohol
18%
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Sake Conversion Rate
63-66%
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Capacity
1800ml, 720ml, 300ml
KINSHIZUKU
This sake is made from "Hanakagura" rice produced in Miyazaki prefecture, and is brewed in four stages with no added sugar. It is the most loved sake in the local area.
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Type
Futsushu
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ABV
15%
-
SMV
+ 2.7
-
Acid
1.1
-
Amino Acid
1.5
-
Ingredients
Yamada Nishiki, Hana Kagura
-
Polishing Ratio
70%
-
Yeast
Proprietary Cultivated Yeast
-
Brewing Methods
4 Step Preparation
-
Sake Lee Rate
25-30%
-
Raw Sake Alcohol
19%
-
Sake Conversion Rate
71-73%
-
Capacity
1800ml, 720ml, 300ml, 180ml cup
GINSHIZUKU
This is a light, refreshing sake made from "Hanakagura" rice produced in Miyazaki Prefecture, and is brewed in four stages with no added sugar.
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Type
Futsushu
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ABV
14%
-
SMV
+ 2.7
-
Acid
1.1
-
Amino Acid
1.5
-
Ingredients
Yamada Nishiki, Hana Kagura
-
Polishing Ratio
70%
-
Yeast
Proprietary Cultivated Yeast
-
Brewing Methods
4 Step Preparation
-
Sake Lee Rate
25-30%
-
Raw Sake Alcohol
19%
-
Sake Conversion Rate
71-73%
-
Capacity
1800ml, 720ml, 300ml
NIGORI
It contains good umami of the rice and the flavor of the moromi to retain all the taste and nutrition of the rice and yeast. It has a fruity acidity and a rich sweetness.
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Type
Futsushu
-
ABV
15%
-
SMV
- 14.6
-
Acid
1.4
-
Amino Acid
1.6
-
Ingredients
Yamada Nishiki, Hana Kagura
-
Polishing Ratio
70%
-
Yeast
Proprietary Cultivated Yeast
-
Brewing Methods
4 Step Preparation
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Sake Lee Rate
25-30%
-
Raw Sake Alcohol
19%
-
Sake Conversion Rate
71-73%
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Capacity
1800ml, 720ml
SARASARA NIGORI
A fruity, fresh and light nigorizake. Its sweetness and acidity are in perfect harmony, making it a perfect match for both Japanese and Western cuisine.
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Type
Futsushu
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ABV
12%
-
SMV
- 8.0
-
Acid
1.0
-
Amino Acid
1.4
-
Ingredients
Yamada Nishiki, Hana Kagura
-
Polishing Ratio
70%
-
Yeast
Proprietary Cultivated Yeast
-
Brewing Methods
4 Step Preparation
-
Sake Lee Rate
25-30%
-
Raw Sake Alcohol
19%
-
Sake Conversion Rate
71-73%
-
Capacity
300ml
NAMACHOZO
A sake you will never get tired of drinking. This is a low-alcohol, clean-tasting sake.
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Type
Futsushu
-
ABV
12%
-
SMV
+ 1.4
-
Acid
1.3
-
Amino Acid
1.2
-
Ingredients
Yamada Nishiki, Hana Kagura
-
Polishing Ratio
70%
-
Yeast
Proprietary Cultivated Yeast
-
Brewing Methods
4 Step Preparation
-
Sake Lee Rate
25-30%
-
Raw Sake Alcohol
19%
-
Sake Conversion Rate
71-73%
-
Capacity
300ml
HAJIMARI
Based on the story of Konohanasakuyahime in the Japanese Chronicles, Miyazaki, the setting of the Hyuga myth, is said to be the birthplace of Japanese sake. This slightly sparkling is made by fermenting in the bottle, which gives it a refreshing, slightly fizzy taste that goes perfectly with all kinds of food.
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Type
Futsushu
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ABV
8%
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SMV
- 30.5
-
Acid
2.6
-
Amino Acid
1.2
-
Ingredients
Yamada Nishiki
-
Polishing Ratio
70%
-
Yeast
Proprietary Cultivated Yeast
-
Brewing Methods
4 Step Preparation
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Sake Lee Rate
45-48%
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Raw Sake Alcohol
8%
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Sake Conversion Rate
43-48%
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Capacity
360ml
HEBESU
Hebesu is larger than Sudachi (citrus fruit), the skin is thinner than Yuzu (citron), with fewer seeds and more juice. It is rich in vitamin c and citric acid, which is said to help relieve fatigue. The sake made from the juice of the hebesu and the genshu of sentoku has a fruity, refreshing acidity and a crisp taste.
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Type
Liqueur
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ABV
8%
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SMV
- 26.4
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Acid
5.2
-
Amino Acid
1.4
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Ingredients
Yamada Nishiki, Hana Kagura
-
Polishing Ratio
70%
-
Yeast
-
-
Production Methods
Sake blended with hebesu juice
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Sake Lee Rate
-
-
Raw Sake Alcohol
9%
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Sake Conversion Rate
-
-
Capacity
1800ml, 500ml
NIGORI HEBESU
This fruity, refreshingly sour liqueur is made from nigori sake from the Sentoku Shuzo brewery in Miyazaki, Tropical Japan, and the juice of hebesu trees from Hyuga City, Miyazaki Prefecture. This sake was inspired by the visit of former Japanese national football team member Hidetoshi Nakata to our brewery in June 2021.
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Type
Liqueur
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ABV
11%
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SMV
- 26.4
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Acid
5.2
-
Amino Acid
1.4
-
Ingredients
Hana Kagura, Hebesu
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Polishing Ratio
70%
-
Yeast
Proprietary Cultivated Yeast
-
Production Methods
Nigori blended with hebesu juice
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Sake Lee Rate
-
-
Raw Sake Alcohol
11%
-
Sake Conversion Rate
-
-
Capacity
720ml