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SENTOKU

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.

  • Type

    Daiginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 3

  • Acid

    1.2

  • Amino Acid

    1.0

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    40%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    40-45%

  • Raw Sake Alcohol

    17

  • Sake Conversion Rate

    38-42%

  • Capacity

    1800ml

SENTOKU

DAIGINJO

【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.

  • Type

    Daiginjo

  • Alcohol By Volume

    17%

  • Nihonshudo

    + 3.1

  • Acid

    1.1

  • Amino Acid

    0.9

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    40%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    40-45%

  • Raw Sake Alcohol

    17

  • Sake Conversion Rate

    38-42%

  • Capacity

    720ml

SENTOKU

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.

  • Type

    Junmai Daiginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    -3.4

  • Acid

    1.5

  • Amino Acid

    1.5

  • 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

    1800ml, 720ml

SENTOKU

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.

  • Type

    Junmai Daiginjo

  • Alcohol By Volume

    15%

  • Nihonshudo

    - 1.8

  • Acid

    1.4

  • Amino Acid

    1.3

  • 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

    1800ml, 720ml

SENTOKU

KOI NO SHIZUKU

This low-alcohol Junmai Daiginjo sake is refreshing on the palate, but still retains a good taste of the rice.

  • Type

    Junmai Daiginjo

  • Alcohol By Volume

    12%

  • Nihonshudo

    - 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

SENTOKU

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.

  • Type

    Ginjo

  • Alcohol By Volume

    15%

  • Nihonshudo

    + 7.0

  • Acid

    1.5

  • Amino Acid

    1.6

  • Ingredients

    Hana Kagura

  • Polishing Ratio

    60%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    30-35%

  • Raw Sake Alcohol

    18-19%

  • Sake Conversion Rate

    73-75%

  • Capacity

    1800ml, 720ml

SENTOKU

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.

  • Type

    Futsushu

  • Alcohol By Volume

    15%

  • Nihonshudo

    +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

SENTOKU

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.

  • Type

    Futsushu

  • Alcohol By Volume

    14%

  • Nihonshudo

    + 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

SENTOKU

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.

  • Type

    Futsushu

  • Alcohol By Volume

    15%

  • Nihonshudo

    - 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

  • Sake Lee Rate

    25-30%

  • Raw Sake Alcohol

    19%

  • Sake Conversion Rate

    71-73%

  • Capacity

    1800ml, 720ml

SENTOKU

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.

  • Type

    Futsushu

  • Alcohol By Volume

    12%

  • Nihonshudo

    - 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

SENTOKU

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.

  • Type

    Futsushu

  • Alcohol By Volume

    8%

  • Nihonshudo

    - 30.5

  • Acid

    2.6

  • Amino Acid

    1.2

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    70%

  • Yeast

    Proprietary Cultivated Yeast

  • Brewing Methods

    4 Step Preparation

  • Sake Lee Rate

    45-48%

  • Raw Sake Alcohol

    8%

  • Sake Conversion Rate

    43-48%

  • Capacity

    360ml

SENTOKU

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.

  • Type

    Liqueur

  • Alcohol By Volume

    8%

  • Nihonshudo

    - 26.4

  • Acid

    5.2

  • Amino Acid

    1.4

  • Ingredients

    Yamada Nishiki, Hana Kagura

  • Polishing Ratio

    70%

  • Yeast

    -

  • Production Methods

    Sake blended with fruit juice

  • Sake Lee Rate

    -

  • Raw Sake Alcohol

    9%

  • Sake Conversion Rate

    -

  • Capacity

    1800ml, 500ml

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