Junmaï Sake

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 !

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.

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

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.

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

This sake shall be drunk cold, or hot.

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

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

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

Many surprises for this Junmaï Ginjô sake.

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.

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.

"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.

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

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.

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.

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 is made from specially grown rice for Shotoku Shuzo.

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.

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 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 sake expresses the characteristic aromas of high quality rice.

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.

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

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

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

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

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.

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 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.

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

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.

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.

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.

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.

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 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

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.

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.