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.
【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.
KURABITO NO YUME
Junmai Daiginjo "Kurabito no Yume" is a special Junmai Daiginjo sake that the brewers dreamed of making into the best sake in Japan. They washed all 700kg of Yamada Nishiki rice by hand in the coldest weather and worked tirelessly to control the koji and moromi. The result is a sake that is full of flavor and aroma, with a light acidity and good mouthfeel. We hope you will take the time to enjoy this hand-crafted sake that our brewers have dreamed of making.
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.
KOI NO SHIZUKU
This low-alcohol Junmai Daiginjo sake is refreshing on the palate, but still retains a good taste of the rice.
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.
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.
This is a light, refreshing sake made from "Hanakagura" rice produced in Miyazaki Prefecture, and is brewed in four stages with no added sugar.
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.
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.
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.
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.