Sake & Alcohol

This sake is made from "Gohyakumangoku" rice grown naturally, without any pesticides or chemicals.
Shizenshu Kimoto is a rare sake, matured since 2010. It belongs to the koshu family.

Nishikidôri has acquired all of this cuvée !

Gozenshu 1859, a sake that marks the transition in the manufacture of sake by the Tsuji Honten house. Being creative and innovative is essential to meet the needs of the times.

Nagayao or "Prince Nagaya" (Nagayao was a powerful personage in the Nara era, 684 - 729; it is said that he was the grandson of Emperor Tenmu) is a sake made by reproducing the brewing method used in the Nara era (around 700 AD). It is a "miracle sake" made with a 90% rice polishing rate and a one-step preparation.
This cannot be done in any other sake brewery in Japan since sake is usually made by further polishing the rice and brewing it in three stages.

This Gonzehsu sake, made from 50% polished Tougai Omachi rice, has a distinct sweetness and ginjo aroma. Freshness and elegance on the palate will certainly be appreciated by many.

The Gen denomination refers to the Genroku era, late seventeenth century, when Katsuyama House established and began to produce this style of sake.

Izumo Jidenshu is a very special sake, produced in a unique way. It is an Izumo cooking sake with a centuries-old tradition, a unique Izuma ancient province heritage. At first it was a sake for drinking but it was later used in cooking.

Gozenshu is a fermented rice wine, the very best for the Nihon Shu, only reserved for the Lords of feudal Japan. Den means tradition.

“Nyoisan” is the name given to the mountain that stands behind the Tsuji brewery. Nyoisan is made from locally produced Yamadanishiki rice that is 55% polished. It is a reflection of the true Bitchu know-how highlighting the mastery of Ginjo brewing.

This sake, with a very nice texture, creamy, expresses peppery notes, very fresh, sometimes spicy, citrus (lemons) coconut, apple, white flowers, melon, kuzu starch, sake lees.

This sake shall be drunk cold, or hot.

This sake was created by delicate method based on new thinking to present extremely pure and tasty sake which never existed.

Tsuji was able to brew a Gozenshu sake Kijoshu with a mellow sweetness and a clear mouthfeel typical of the Bodaimoto processing method.

This premium sake originated after 1955, when Japan was growing and prospering rapidly. The bottle is reminiscent of a bottle of French cognac, a symbol of quality.

This sake honors the refinement of the ancient Bodaimoto brewing technique.

GOZENSHU nagaregumo is made from Omachi rice produced by Mame Farm, established for generations in Kurashiki City, Okayama Prefecture.

This sake reveals aromas of cereal and young pear.

Danchigai karakuchi means dramatically dry.
This super dry sake is proud of its Sake Meter value, or degree of sweetness of sake.
This value is over 17 degrees.
Distilled alcohol is usually added to make the sake dry, but this product is made only with rice.

Junmai Kimoto is the best Kimoto type sake, to be enjoyed fresh, ideally at a temperature of +10°C.

This cuvee of Gozenshu sake is the unpasteurized version of Gozenshu 1859. Bodaimoto processing method has been improved.

This sake is characterized by fresh and round notes, with a powerful nose of ripe banana.

This sake is characterized by very fruity notes of red apples and melon, with hints of honey.

Many surprises for this Junmaï Ginjô sake.

Rich in aroma, scent and fragrance, it is 100% natural

Gozenshu “Bodaimoto Nigori” Hi ire sake offers a unique experience on the palate: acidity and velvety reminiscent of yogurt, rich palate, lovely sweetness, smoothness then on the nose herbaceous notes, apple, wild herbs, coconut.

The name Lei refers to a sacred creature of Japanese mythology. The first brewing of the LEI series, started in 2011, stopped suddenly due to the Great East Japan Earthquake, was resumed in 2012.

This sake expresses a cocktail of fruits and flowers: cherry, strawberry, pear, apple, mango, melon, pineapple, banana, white flowers, honey.

Craftsmen of Chiyo no Sono craftsmen worked with a lot of know-how and mastery to make this soft-mouthed sake dominated by banana and ripe fruits notes.

This sake has a subtle, elegant aroma reminiscent of pine needles.
It is a dry sake with a slight bitterness, juicy acidity with the added umami of the rice, and a complex and refreshing aftertaste reminiscent of Chartreuse.
You will like the notes of mushroom, pine sap, small peppery, spicy touches, with a slight astringency on the finish.

In Japanese, «EN» means link, relationship. Katsuyama has developed this Nihonshu En sake to bring people closer to each other.

A new era of vodka begins with this Japanese rice vodka that embraces the heritage of sake, combining the excellence of Japanese craftsmanship with the richness of the natural resources of the Land of the Rising Sun.

This unfiltered sake has a pleasant fizz with fine bubbles. Nose expresses aromas of melon and cooked rice; palate is greedy, with a slight acidity and accents of yoghurt whey. Aftertaste is dry. We like the green pear and pinot gris notes.

Awarded World's Best Sake Sake Junmaï Ginjô by Prestigious International Wine Challenge Trophy 2019 !

This sake, produced from Yamada nishiki rice (55% polished) grown under contract from famous Hyogo Prefecture rice farmer Naoki Maekawa, is brewed in small batches.

This sake was awarded by the silver medal at the prestigious International Wine Challenge. Setting the standard of excellence, Gozenshu Junmai Daiginjo “Kei” is made from the finest Omachi rice, sumptuously polished at 50%. The pure taste of rice and the aroma make it a very special sake.

This luxury sake is characterized by subtle, complex, fruity notes.

"Nojyoho" rice used to make this sake was born in Hyogo in 1933. At one time it was so popular that it was considered one of the two most popular varieties, along with Yamada-Nishiki, but it disappeared in the 1960s due to its high stature and difficulties in cultivation.

This sake is made from specially grown rice for Shotoku Shuzo.

This shōchū benefits from the Kuma ACO, Appellation of Controlled Origin. It offers a particular sweetness due to the use of yellow koji during the second fermentation.

This is a 100% Kyoto-made sake using all Kyoto grown rice, “Gohyakumangoku” for the kôji rice, “Iwai” and “Kyo no Kagayaki” for the sake rice used for fermentation and mash, Kyoto originated yeast "Kyoto no Koto" and “Ginmei-sui” water that springs up from the former site of Jurakudai.

Tatsuriki Junmai sake is produced by Honda Shoten, a brewery located near the heart of Yamadanishiki rice production, known as king of sake rice. This brewery brings out the maximum authentic flavor of rice based on the idea that rice sake should have a rice flavor. Tatsuriki Junmai is only made with optimal rice for high quality sake production.
Tatsuriki Junmai sake is pure koshu.

This sake expresses the characteristic aromas of high quality rice.

This sake daiginjo is characteristic of the know-how from Masuda Shuzo.

This Junmai Daiginjo sake is made with “Yuminariho” sake rice, a variant of Ise-nishiki, which is said to be at the origin of Yamada-nishiki. It was recently identified at Mie University and is a unique rice suitable for brewing sake which can only be used by our brewer.

This sake is unique, very limited edition, fruit of the brewing of rice ancient varieties.

This shōchū is the result of a two shōchū blend, one of barley, the other of rice, each matured for more than 10 years.

This sake is brewed according to the traditional ancestral method (since the Edo era)" ki-moto "(yeasts and lactic acid bacteria grow naturally).

Ushou Morinoka shōchū is made by mixing finely chopped kuromoji into wheat shochu wort and distilling it under reduced pressure to preserve the aroma.

Junmai Pizzica Sparkling sake is made from Yamada-Nishiki rice, which has all the characteristics of a rice suitable for brewing sake, such as a large "white heart" (core rice grain), low fat and protein content and easy water absorption. It is also characterized by its high strength, which makes it easy to produce high quality koji (malted rice). It is a variety that expresses flavor, sweetness and fresh aroma of rice, with great smoothness and delicacy on the tongue.

This shōchū has been matured for more than 13 years in oak casks, under controlled temperature and humidity (conditions similar to those of the Highlands in Scotland).

This highly prized sake is made from very high-end Koshirantei sake rice from Unomuma Ojiya and renowned Tokimizu water from Ojiya.

We are here in the presence of a very voluptuous sake, with dominant fruity notes: fuji apple not too ripe, "piel de sapo melon or canary melon, white peach, banana.

This sake is produced from 100% Isehikari rice, free of chemical pesticide and fertilizers, which is certified by Yamaguchi Prefecture as "Eco 100", as well as the clear stream water of Aokage River that springs at the foot of Akiyoshidai, the prominent Karst Plateau of Japan.

The origin of the name “Ho-o” refers to a legendary bird like the phoenix. “Ho-o” is made from the finest Yamadanishiki rice, richly polished at 40%.

This shōchū is aged for 30 years in white oak caskss (these barrels served, before their use, to the preservation of sherry).

The Yamazaru series developed by Brewer Nagayama Shuzo is identified as "Jizake", representative of "rich taste".

Umeshu is a traditional Japanese alcoholic drink made from Japanese plums called "ume" and distilled alcohol. Ume are macerated for several months, creating a sweet and fruity drink. Plums are picked by hand, underripe to keep the freshness of the fruit. They are then transported to the Kura (Japanese for brewery) to be processed. Stalk and the rest of the calyx are removed by hand. Plums are then washed. They are immersed in 28% vol. sugar cane alcohol to which sugar crystals are added. This maceration will be carried out during the 6 hottest months of the year.

This brewery has the longest history in Kanazawa (Ishikawa Prefecture). The fresh and clear water that takes 100 years to flow from the sacred mountain Hakusan and the distinct 4-seasons climate contribute to unique rice cultivation and sake making. Traditional techniques continue to evolve and the brewery has focused entirely on Junmai sake since 2001.

Fukumitsuya Junmai sake is pure koshu.

Here is a Shōchū produced like a Ginjo sake, from barley polished to 50%.

Often referred to as the little Kyoto of the Japanese Alps, Hida Takayama town is a popular district filled with Japanese charm. Our artisan brewer, Hirase Shuzo, was born there in 1623 for almost 400 years, over 15 generations, has never stopped brewing quality sake. The name Kusudama means medicine. This sake is made with groundwater from the Alps of northern Japan, Hida rice, and extremely cold annual temperatures. It is said that this sake is made with the hope that it will cure what ails you.

This gin has two major characteristics. It is the sole gin in the world to be made using a wooden still that has been used since the 19th century. This method of distillation is characterised by the high heat retention of the wood. The sweet and salty components are easily distilled. The tubes of the distillation circuit are made of tin. The sulphurous components are eliminated, resulting in a sweet drink. The wooden still gives a smoother and softer appearance to the resulting drink.

Junmaï Daiginjô sakes are balanced, refined sakes. The "iwai" rice used here is a high quality rice, which makes this sake a beverage usually dedicated for ceremonies.

Shin On means "gratitude to the forest".
This dry gin (japanese alcool) captures the fragrance of Shimane's forests. Distillate base is made of barley with a sylvan infusion of kuromoji (Lindera Umbellata, family Lauraceae), wild juniper berries, Japanese cypress, yuzu and cinnamon.

A 100% natural pleasure!

This rare shōchū is a limited edition (bottles are numbered) matured in white oak casks for 14 long years, under controlled temperature and humidity, in conditions similar to those in the Highlands of Scotland. This shōchū is dominated by its sweetness and a pleasant acidity reminiscent of ripe fruit.

This AOC Kuma (Appellation d'Origine Contrôlée) rice shōchū is a blend of two kome shōchū (rice shōchū, 10 years old and 30 years old), aged in oak barrels.

This shōchū is a blend of 10-year-old shochu, made from rice (kome shōchū) and barley (mugi shōchū), to which our craftsman has added 30-year-old koshu shōchū (long maturing shōchū).

Hyogo Prefecture, its mineral-rich viscous soil and weather with variations in temperature, is the production area for Yamada Nishiki, best sake brewing rice. Where fine, high-quality rice grows, there is a brewer. Inami shuzojo aims to produce locally brewed sake (the set of all environmental factors that affect a crop's phenotype) brewed locally.
This Aoitsuru Jumai sake is pure koshu.

An authentic shōchū, being a bend of a first matured 16 years and a second matured 10 years, 100% pure rice, which is the rightful successor to the 500-year history of shōchū.

This umeshu is made from 100% Nanko-ume picked at full maturity. Fruits are then macerated with distilled sugar cane alcohol, sugar and water for 4 months, from July to October.
At the end of the maceration, plums are removed and umeshu is stored in stainless steel tanks, in the open air, for 3 to 5 years.

We are in the presence of a fresh, clear, delicate and dry sake that has all the characteristics of the Ishikawamon rice variety.

This is a very good sake, very fresh, to discover the nihonshu.

Aged for 3 years, this Shōchū is characterized by a fragrant, pleasant and mellow flavor that spreads in the mouth.
Usa, Oita Prefecture, is famous for its barley quality produced there. All raw materials, with which this Shōchū is made, come from Usa area.

Umeshu is a traditional Japanese alcoholic drink made from Japanese plums called "ume" and distilled alcohol. Ume are macerated for several months, creating a sweet and fruity drink. Plums are picked by hand, underripe to keep the freshness of the fruit. They are then transported to the Kura (Japanese for brewery) to be processed. Stalk and the rest of the calyx are removed by hand. Plums are then washed. They are immersed in 28% vol. sugar cane alcohol to which sugar crystals are added. This maceration will be carried out during the 6 hottest months of the year.

This Kuma ACO Shōchū (Appellation of Controlled Origin), made by the traditional method, has become the icon of PGI and is considered the ultimate from our manufacturer.

There are a lot of breweries in Kitakata, Fukushima Prefecture. In fact, you can call it the city of breweries. Our craftsman is the youngest brewery in town. Beverage naming "Minenoyuki" comes from Mt. Ide, located on the border with Yamagata. The brewery workers are young and undertake new brewing processes every year. Mead made only from honey extracted from the abundant nature at the foot of the mountain highlights the unique qualities of this brewery.

Minenoyuki Junmai Ginjo sake is pure koshu.

Our Iwanoi Junmai sake is made by the Iwase Shuzo house (Boso, Chiba Prefecture), a follower of traditional “Yamahai” production method (starter is made in a more laborious way, without adding lactic acid) . This longer fermentation method, now quite rare, gives the sake more pronounced, more complex aromatic notes.

Iwase has been producing this type of refined sake, known as “koshu”, since 1965.

This Shōchū owes its name to the variety of barley used, "Toyonohoshi", which is suitable for brewing shochu.

This is the very example of shōchū made according to traditional method. You will be surprised by its lightness, its richness, its delicate and sensitive notes.

This box is made up of three exceptional koshu (long aged sake):
- 1 Iwanoi Junmai sake, vintage 1983, 180 ml bottle, vol. 14%
- 1 Aoitsuru Junmai sake, vintage 1995, 180 ml bottle, vol. 17%
- 1 Sake Kashoku Junmai, vintage 1997, 180 ml bottle, vol. 19%

Shochu with fruit juice is very popular in Japan. Flavoured with yuzu juice, this shochu has a cloudy, even milky colour.

This highly sought-after rice shōchū is a limited edition. It is a blend of three rice shochu, the first two aged 11 years and 13 years in temperature and humidity controlled oak casks (conditions similar to the Highlands region in Scotland) and the third 30 years old also aged in oak casks.

Fushimi, Kyoto Prefecture, has been called the center of sake brewing for decades. The Saito brewery, producer of Eikun Junmai sake, has persevered, for more than 125 years, in the search for the ultimate flavor for the confection of its sakes, by using, for its brewing, mainly famous spring water Fushimi Nanai, pride of Fushimi.
Eikun Junmai sake has won the award for best Japanese sake for 14 years consecutively.
Eikun Jumai sake is pure koshu.

This umeshu is made exclusively from hand-picked ume plums.

This Shōchū  is made from the lees of junmai shu, junmai ginjo and junmai daiginjo sake from Nakamoto Brewery and obtained by vacuum distillation.
It is aged in oak barrels for seven years and is an exquisite combination of rice aroma and oak aroma.

Gold medal at the Paris Kura Master in 2022

The Kurayoshi Sherry Cask whisky is a blend of pure malt whiskies aged in Sherry barrels for a minimum of 3 years.

This junmai Ginjo sake is very rare and only a few bottles are available in the world. It is said to be one of the oldest premium koshu on the market.

Brewed in 1983, this sake has been aged slowly and was bottled in November 2021

This sake is unique, very limited edition, fruit of the brewing of rice ancient varieties.

It's a Namazake, an unpasteurized sake.

Black sugar Jinmatsu shōchū is placed in two different type of casks after being prepared to age: the first barrel is a regular oak cask and the second one is a sherry cask.

The best ume plums musts, sweet and flavorsome are selected and aged in natural wood casks for 10 years.

Umeshu is a traditional Japanese alcoholic drink made from Japanese plums called "ume" and distilled alcohol. Ume are macerated for several months, creating a sweet and fruity drink. Plums are picked by hand, underripe to keep the freshness of the fruit. They are then transported to the Kura (Japanese for brewery) to be processed. Stalk and the rest of the calyx are removed by hand. Plums are then washed. They are immersed in 28% vol. sugar cane alcohol to which sugar crystals are added. This maceration will be carried out during the 6 hottest months of the year.

This “Nigori” sake is a high grade cloudy sake with a well-balance of sweetness from the rice and acidity from the fermentation. Sake rice such as Hitomebore, as well as Sasanishiki produced in Miyagi prefecture are used.

This shōchū of very high quality is made from rice exclusively grown in Japan (polishing rate 60%).

Komodaru or sakadaru is a barrel that has been used to store sake for over three hundred and fifty years. In its traditional and luxurious version, it is made of cedar wood. This type of cask has no pouring system or tap, so it must be filled and then sealed with a removable lid or opened by breaking the lid. This gives rise to a Shinto ceremony: kagami biraki. Komodaru is covered with a mat and a rope made of rice straw to protect it from the weather.

King Jyozo’s cooking sake is made following age-old methods used for over a century.

The REN particle refers to the Noren, the traditional curtain hung at the entrance of restaurants in Japan, with the significance that this sake will weave the future.

It is a rare umeshu, very high quality variety, known for its very large, peachy-scented fruit when harvested at full maturity.

Konteki* sake "LEO 2017" is the first Japanese sake brewed by Leo Shinohara, a Japanese brewer who has produced wine in Bordeaux since 2000.

*Konteki = truly "delicious" sake

This gin has two major characteristics. It is the only gin in the world to be made using a wooden still that has been used since the 19th century. This method of distillation is characterised by the high heat retention of the wood. The sweet and salty components are easily distilled. The tubes of the distillation circuit are made of tin. The sulphurous components are eliminated, resulting in a sweet drink. The wooden still gives a smoother and softer appearance to the resulting drink.

This Shōchū, made from barley grown in Usa, Oita Prefecture, is a rare grand cru, reserved for purists.

The Omi sake Brewery, in Shiga prefecture, famous for Oumi beef, created this sake exclusively for meat.

This sparkling, pure rice sake maintains the carbon dioxide gas obtained through secondary fermentation in the bottle and creates sharp and yet delicate, fine texture bubbles. It is an easy-to-drink, new type of sake, with an elegant sweetness, which comes from the taste of rice and moderate acidity.

This sake has light aromas of banana, mushroom, green walnut, white flowers, and overall very herbal notes. It is a dry and very fruity sake, full-bodied, spicy, woody, with subtle touches of vanilla.