A classic sake from the Nijo Shuzo, Hyogo Prefecture, named after the best famous castle in Japan, "Himeji Castle".It is easy to drink with a spicy mouth. It is a...

A classic sake from the Nijo Shuzo, Hyogo Prefecture, named after the best famous castle in Japan, "Himeji Castle".It is easy to drink with a spicy mouth. It is a...

100% made from "Koshihikari" rice, which is one of the most famous and high-quality rice among table rice varieties. Since it is fermented at a lower temperature, more flavor is...

Aged Ginjo is blended with the original Honjozo to make this sake its distinctive flavor. This aged sake becomes an accent and increases complexity of flavor and roundness in taste....

Brewed with the best sake-making rice Yamadanishiki from Hyogo. Sake made with natural yeasts, it has rich flavor and good balance of acidity and sweetness with smooth finish.

Making motomoto (sake mash) is an important process in determining the taste of sake. "Kimoto; Keiyama Haishubo" brewed using traditional manufacturing methods takes up to a month to slowly and...

This “Junmai Dai Ginjyo” is milled and brewed beautifully with the ideal high-quality rice. The influenza tea ginjo fragrance with the light rice taste is merit.    Origin   Kyoto   Alcohol...

This “Junmai Dai Ginjyo” is milled and brewed beautifully with the ideal high-quality rice. The influenza tea ginjo fragrance with the light rice taste is merit.    Origin   Kyoto   Alcohol...

It is unusually for a table sake to be made from Yamadanishiki. Good weight for something with 14% abv. 

Kawatsuru Genshu (Undiluted Sake) 1.8L 19%

An interior liqueur in which red chili peppers dance in the bottle, creating the image of “the red thread of fate”. Edible gold leaf and red chili flutter delicately and...

Japanese Sake | HOKKAN TOHO SHURAKU SAKE ORIENTAL INGREDIENTSRice, Rice Koji, Brewed Alcohol, Water, Sugar, Acidulant