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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.

Tanegashima-grown ``Gin no Sato'' rice suitable for sake brewing is polished to 65% and brewed only with rice, rice malt and water. We intentionally suppressed the gorgeous ginjo aroma and finished it with a deep taste and aroma that is typical of Japanese sake, which is perfect for drinking with meals. It has a mild, sweet and gentle aroma that enhances the taste of your meal. The deep richness that you can feel the sweetness and sourness of rice. You can enjoy the rich taste in various te

Gentleness is Elegantly balanced with richness. Round and savoury taste is harmonized with aroma. Smooth plate and fine finish.