A flavor of green apple in the end, this sake uses carefully selected Yamada Nishiki rice polished up to 35%. With the beautiful and friendly water of Wakayama, this is gorgeously fragrant and clean Daiginjyo.

With the goal to create the new standard for next generation Sake in Japan, Heiwa Shuzou brings us “KID” Junmai Daiginjo. Brewed to be enjoyed for special occasions, this sake offers a refreshing fruity aroma, followed by an elegant and rich taste of sake rice. “KID” Junmai Daiginjo has well balanced acidity that gives way to a clean finish. This sake is a great accompaniment to food.

Explosion of fruit aromatics from melon to apricot. Medium bodied and well balanced sake which finishes off clean. Elegant and smooth great accompaniment to food.

With Kishu’s soft and friendly taste of water, this sake is soft & tender, with a sense of transparency. It uses Gohyakumangoku & Yamadanishi rice for this sake. The elegant scent coupled with the soft & gentle mouth feel makes this a gloriously elegant sake.

This Karakuchi Kid have soft taste and flavor of rice with a crisp finish. Karakuchi Kid and variaous foods are very campatible. Great accompaniment to food like Grilled Mackerel or Smoked Eel. The purity of this sake has a wonderful cleansing quality.

This is a sake that opens with aromas of muscat and apple, followed by a smooth umami flavor that finishes dry and crisp, leaving you wanting more. An absolutely gorgeous and perfectly balanced example of Omachi sake.

Omachi is one of the most important players in the sake world. This heirloom rice strain is used for some of the greatest sakes in existence and is beloved by sake connoisseurs across the globe.

The clear nectar contained in this gorgeous blue bottle will impress upon you a gentle, fruity aroma and a light dry finish. A charming aspect of Kikusui Junmai Ginjo is that that it draws out the inner flavors of accompanying dishes, however there is no single style of cuisine with which it absolutely must be paired. A fine choice for restaurants and beginners to sake.

This sake is fresh and light taste, and good to use as an aperitif! This is “Nama chozo,” which means it isn’t pasteurized after pressing. (Typical sake is pasteurized two times – once after pressing and another when bottling) This type of sake has its original fresh flavor.

KIZAKURA Hana Shoifu. The brewing rice “Yamada Nishiki”, which is suitable for sake brewing from grains, is carefully polished to “Rice polishing rate 35%” for three days and nights, and water is absorbed and steamed with strict time management. Toji makes koji without sleeping for two days and nights, and uses Kojiro’s proprietary ginjo yeast to perform low-temperature fermentation at 10 ° C or less for thirty days and carefully finish the daiginjo. It features a soft and gorgeous fragrance like a flower. A smooth mouthfeel and a plump taste will spread to your mouth.

This is a mellow tasting pure rice sake. No alcohol added. One of the highest-grade sake has the longest polishing time during manufacture producing special first-grade sake with fine aroma and fruity taste.

Made from 100% “Yamadanishiki” – the king of sake rice. It is made with “Fushimizu” (the soft water of the Fushimi region) and from exclusively “Yamadanishiki”. The rice polishing ratio is 50%. It is fermented at lower temperature – around 10℃ – to enhance the apple or banana-like flavor. Also, this is “Junmai shu”, which includes more “Umami” from the rice.