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You can enjoy the rich taste of cedar and cypress harvested in the area where Kumano Kodo is a World Heritage Site. Mainly uses “Kishu sugi (cypress)” and Kishu Kumano hinoki(cedar)” which are famous as “Kishu wood”, and uses juniper berry as the base of the aroma of gin. The fragrances of the three materials contain a lot of ingredients called “”alpha pinene”” and deepen the fragrance of each other. At first, the scent of Japanese cedar rises, and when you put it in your mouth, the calm and thick scent and flavor of Japanese cypress spreads a little later. Refreshing and smooth texture with Wakayama citrus, and sharp aftertaste with Wakayama Japanese pepper

”Dark green” for imaging that green koyamaki’s selling, and GIN’s flavor for base that mixed with juniper berry, it makes more flavorful scented GIN. Koyamaki and juniper berry’s flavor which both of them contain a lot of “α pinene” ingredients, so they are very compatible with each other. “expanse” and “abundanc e “of the KOZUE’s flavor are born from here. Added Mandarin orange peel made in Wakayama, it feels soft and fresh scent were mixed when tasted by drink, and makes good tast e. Further more, the flavor of Sansho (Wakayama’s Japanese pepper) to enhance the feeling of aftertaste, we accomplished the flavor that will makes you want to drink more.

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”.

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 is a sake that shows its true value when warmed up. It is a dry junmai sake that was born from this concept and has a thick and deep taste from Yamadanishiki rice. Goes well with Japanese dishes using dashi stock such as oden, hot pot, grilled fish and cheese dishes.

The Afuri series from Kikkawa Jozo is brewed with water from a rain-fed spring at the foot of Mount Afuri in Kanagawa. It is naturally harder than typical sake brewing water at 150ppm in equal parts Calcium and Magnesium. These nutrients allow for extremely low temperature fermentation to develop extra complexity. Founded in 1912, Kikkawa once made rich and dry sake. The 7th generation chief brewer Masanori Mizuno took over in 2012 changing focus to a complex, robust and aromatic style balanced by ancient acid production techniques. This is a pure rice sake with a beautiful rose-pink color made using the rare Tsurubara (rambling rose) flower yeast and pesticide-free cultivated ancient rice which is also rich in polyphenols and minerals. It has a gentle and smooth taste, making it suitable even for sake beginners. While it has a sweet and floral aroma, it also offers a clear aftertaste.. Serve chilled, serve with rich dishes or as you begin your afternoon.

Starting with super high quality Hyogo grown Yamada Nishiki, this sake features yeast no.77 which is very high in malic acid production (green apple note). Aromas of honeysuckle, white grape and lemon balm leap from the glass. The palate is round but transitions very quickly into sweet tart candy. There’s lots of acidity, even some astringency before the long finish suggests apple jolly rancher. A great introduction to the Afuri line.