SAKE LIST

Daiginjo, hand-brewed with care, made from 100% Yamada-Nishiki, the king of sake rice, grown in the premium Tojo area, polished to 40% to remove protein roughness. Prepared with a special low temperature and long term Ginjo brewing method compared to general moromi. High Ginjo aroma, dry, mellow and high class sake.

Grape or peach-like refreshing UMAMI with sharpness matches a wide range of dishes from light to strong taste.

The sake of Yoneshima Shuzo has a refreshing texture and soft sweetness that spread slowly in the mouth and smoothly disappears.

Light white flower or lily aroma awamori (strong Okinawa liquor) with less strong awamori aroma. Also favored by awamori beginners and women.

Junmai Daiginjo brewed with Kato Yamada-Nihsiki. Flamboyant but gentle aroma. Light but with solid rice umami. Pulls the best out of Yamada-Nishiki, the king of sake rice.

Clear and strong sparkling junmai sake, made with processes applied from champagne.

Daiginjo full of secret skill and wisdom as the name says. Luxury and consistent Daiginjo, smooth, fruity and gorgeous with depth.

Aged at “Meijugura”, in the historical site, Akenobe mine path, at low temperature of around 9℃ through four seasons. Luxurious masterpiece, made from Banshu Yamada-Nishiki with the craftsmanship of “time”. Sake of mild taste, finished with round and deep texture.

Junmai-Daiginjo masterpiece made from 100％ high quality Yamada-Nishiki from Miki, Hyogo, the No. 1 sake rice area of Japan, polished over 50%. Wide taste of melted rice, brewed at low-temperature, sharp acidity, flamboyant Ginjo aroma. Best enjoyed at about 5℃.