Made with white koji, which results in a fragrant aroma oh wheat it pours into the glass, but with deep umami after taking a sip.
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Made with white koji, which results in a fragrant aroma oh wheat it pours into the glass, but with deep umami after taking a sip.
Made with white koji for a sharp, dry flavor and soft sweetness when rolled around in your mouth. This is an imo shochu that leaves no doubt to the merits of white koji.
Made with black koji for a full-bodied, rich aroma and deep flavor that can best be enjoyed when mixed with hot water (oyuwari).
By taking advantage of the characteristics the Koganesengan variety of sweet potato, the resulting shochu has a unique sweetness. The smooth texture gives way to a deep and lush aftertaste.
A rich bouquet of ripe banana, apricot, and orange. Spicy and earthy minerality provide a solid foundation, finishing smooth and round, making it a versatile sake that can be enjoyed with food.
Pear sherbet, and acacia flower. An exquisitely smooth mouthfeel, with the elegant sweetness and umami of rice well-balanced with acidity for a penetrating and clear taste.
Pear sherbet, and acacia flower. An exquisitely smooth mouthfeel, with the elegant sweetness and umami of rice well-balanced with acidity for a penetrating and clear taste.
This sake is integrated with each of the other elements of our sense of taste (sweetness, sourness, saltiness, bitterness) to result in a soft, harmonious, and seamless flavor.
This sake is integrated with each of the other elements of our sense of taste (sweetness, sourness, saltiness, bitterness) to result in a soft, harmonious, and seamless flavor.
A beautiful pale amber color, with a subtle sweetness and elegant umami followed by the characteristic notes of sweet potato.
Made with yellow koji, which results in a light aroma as it pours into the glass, but with deep umami after taking a sip. Praised for its refreshing citrus-like aroma and crisp texture.
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