SAKE LIST

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

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

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.

Nationally famous Akaiwa Okayama prefecture ripe Ogonto peach, hand-peeled and soaked in shochu. Limited quantity sake, all processes by hand. Melted Ogonto peach flesh fiber sweet aroma with juicy taste.

The connoisseur’s choice. Umeshu of local Akaiwa unripe plum Kojoume soaked in Omachi sake rice for over one year, blended with Okutsu, Kagaminocho, Okayama prefecture Himetogarashi (meaning: princess red pepper). Truly appetizing umeshu richness and sweetness with slight zesty acidity.

Made from nationally famous Okayama prefecture New Pione grapes, flesh and skin separated and soaked. Sweet and sour aroma with taste of tannin, rich in anthocyanin. Unfiltered, with muddy residents, which do not affect product quality.

With Kochi prefecture vinegar of good flavor, taste and unique bitterness combined with lotus honey warms the body. Kochi prefecture is accounted for half of the Japanese vinegar production.

Whole fresh red Momotaro Tomato of Okayama prefecture, the land of good weather, crushed and added to rice shochu. The best tomato liquor, full of ripe tomato flesh with tomato flavor, aroma, acidity and sweetness. Best enjoyed on the rocks.

100% ripe peaches of Akaiwa, Okayama prefecture, hand-peeled and soaked in shochu. Peach fruit fiber makes nectar-like sweet aroma and juicy taste.