It has sweet flavour with creamy touch, then you will find freshness after taste.

Loved since its creation in 1978, our Ginjo Maboroshi Shirobako takes on a more refined character, released now as Daiginjo Maboroshi Shirobako. A daiginjo-shu brewed with yeast extracted from the skin of apples, the rich aromas add volume to the cooling sensation and flavor, leaving an overall refreshing impression. All our specialty sakes made with the original techniques developed around brewing with apple yeast have been crowned with the name “Maboroshi”.

The brewery's unique yeast and top-secret traditional techniques enabled it to be selected as the Imperial New Year's sake for three years from 1948 to 1950. The name "Maboroshi" was given to a special sake made using a unique process that has been handed down since that time. Based on the concept of a food sake, Junmai Ginjo Maboroshi is brewed with Hattan Nishiki, a suitable rice for sake brewing produced in Hiroshima Prefecture, using No. 9 yeast. The refreshing ginjo aroma is elegantly expressed, and the flavour is broadened by ageing to fully bring out the characteristics of Hattan Nishiki, while the mouthfeel is clean and refreshing. The balance of sweetness, umami, acidity and a hint of bitterness creates a refreshing drinking experience with a good finish.

This Junmai Daiginjo with 35% polishing ratio, the highest peak of the “Chiebijin” series, is named after the family’s proprietress, Chie, since its founding in 1874. The aroma is reminiscent of fresh Koyho grapes, and the juicy, gentle flavor and refreshing acidity are beautifully balanced.

This junmai ginjo has a fruity aroma, a round sweetness that is gentle on the palate, and the full flavor of Yamada Nishiki is well-balanced by the firm acidity. This is a sake to be chilled and enjoyed in a wine glass.

Chiebijin is brewed by Nakano Shuzo in Oita Prefecture. It is the most standard Junmai sake. It has a soft, gentle Sweetness and clean acidity. Nakano were aiming to create a reasonably priced, delicious junmai sake. It is a well-balanced sake that can be enjoyed on its own or as a mid-meal sake with a wide range of appetizers, sashimi, and grilled dishes.

One of the most famous cup sake as PANDA CUP, Miyozakura's newly introduced Junmai series. Smooth & rich with dry crisp finish.

Fine and and elegant. Glamourous in its rice sweetness, but delicate and smooth at the same time. Pleasant on the palate, leaving a soft aftertaste. The production is extremely delicate, and one of its attractions is its exquisite beauty, which shows the meticulous care of its creators. It is a perfect match for dishes with elegance without being too showy, such as sea bream cured with kombu, and is ideal for celebrations and as a gift. Enjoy it well chilled. A refined, supple taste in a glossy, chilled vessel. A sake that adds a touch of class to an exceptional occasion.

Today Yamahai - Jikomi is quite a rare method of fermentation. This long slow processs not only gives the sake a rich concentrated flavour but also very high acid and dryness. It has a slight golden colour, with aromas of spice, tumeric and curd. Rich and complex on the palate, with a long crisp finish.

Rihaku Blue Purity is the Sake of Sake from the Sake Sanctuary, Shimane prefecture. Clean taste all way through with a complex flavours of roasted chestnut, honey & cacao. Drink Chilled.