Kamimusubi Daiginjo
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.
1800ml JPY10,743
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Yonetsuru Junmai Ginjyo
Grape or peach-like refreshing UMAMI with sharpness matches a wide range of dishes from light to strong taste.
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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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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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Kamimusubi Junmai-Daiginjo
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.
720ml JPY5,400
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Kikuizumi HITOSUJI Sparkling Sake
Clear and strong sparkling junmai sake, made with processes applied from champagne.
720ml JPY4,500
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Kikuisami Daiginjo HIDEN
Daiginjo full of secret skill and wisdom as the name says. Luxury and consistent Daiginjo, smooth, fruity and gorgeous with depth.
720ml JPY4,400
1800ml JPY11,000
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Banshuikkon Meijugura
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.
720ml JPY4,320
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Aoitsuru Miki
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℃.
720ml JPY3,726
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