CONCEPT
SAKE—the representative item of Japanese culture.
Local SAKE, or jizake, in particular, is mostly made by unique family-run breweries. Beginning with local Hyogo prefecture where the king of sake-making-rice Yamada Nishiki was born, SAKE GLOBAL selects hidden gems from all over Japan.
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Hyogo Brewery
Hyogo prefecture makes up about 30% of the domestic sake production and is known as the No. 1 sake place in Japan, founded upon the local water and rice, best for making sake, along with skills and traditions which have been inherited generation to generation.
PRODUCTS
Hoshi no Akari – Awamori
Light white flower or lily aroma awamori (strong Okinawa liquor) with less strong awamori aroma. Also favored by awamori beginners and women.
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Chura Botaru – Awamori
The sake of Yoneshima Shuzo has a refreshing texture and soft sweetness that spread slowly in the mouth and smoothly disappears.
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Toro-o-ri Nigori Plum Liquor
Plum fruit added to umeshu of Omachi sake rice with Kojo unripe plum soaked for around two years. Muddy umeshu of bodily taste, acidity and aroma with unique stillness. Winner of the Gold Medal in the INTERNATIONAL REVIEW OF WINE COMPETITION of BTI (The Beverage Tastings Institute) in 2007 and 2009.
300ml JPY1,140
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