Use only "Omachi Rice" which is the source of all brewer's rice. It has a fruity ginjo aroma and a profound taste which you can never get tired of drinking.

A fresh, harmonious and fragrant sake with aromas of yellow apples, white peach, honeysuckle and sour cream; its palate is soft and sweet with a light mouthfeel and a refreshing acidity, a hint of umami and a clean, dry finisha premium quality sake with a polishing ratio of 70%. Enjoy with sashimi.

Made with the sake rice variety Miyama Nishiki, cultivated by our own sake rice research institute, this is a sake that shows off the best characteristics of the rice: a deep sharp citrus like acidity. A slightly reserved nose lends itself to an expansive rustic flavour. A clean sake with a good balance of acidity that pairs well with all type of food.

One of the finest luxury sakes around,this medium-bodied hand-made artisan sake is produced using fine highly-prized Yamadanishiki rice grown in a district of Hyogo. Polished to the highest leve until only 38% of the grain remains, it is fermented in small batches for two months. The complex nose exhibits nuances of melon, lemon, bitter orange and green grass. The palate is superbly balanced with crystallised notes of tropical fruit and citrus with a thread of subtle umami on a long-lasting finish.

Made with Miyama Nishiki rice in the Miyagi Prefecture, this delightful sake is well-rounded with a mellow and rich palate. A premium sake with a rice polishing ratio of 50%, it exhibits aromas of gentle incense with a clean and smooth finish.

This is another great product from the world most famous Umeshu distiller CHOYA, OSAKA JAPAN. This time, Choya blend Japanese Ume fruit with brown sugar, black rum & black vinegar to make its taste rich, sweet & even a bit smoky. You could enjoy drinking this on the rocks, as a desert or even top it on vanilla ice cream for the extra sweet & rich flavour. Its just like a heaven.

This is a new product from the world most famous Umeshu distiller CHOYA, OSAKA JAPAN. CHOYA blend 100% Japanese premium ume fruit & Kyoto Uji's premium green tea leaves together to make this beautiful green tea flavour Umeshu. With its refreshing fragrance, light soft touch on the palate & smooth long semi dry finish, you would enjoy this unique umeshu with most Japanese dishes. Drink straight chilled or over with ice. Lower in alcohol than the normal Choya.

"Kagaboshi" is a dialect unique to the Shonai region of Yamagata Prefecture, where the brewery is located, and means "dazzling" and "I can't keep my eyes open because it shines." Junmai Daiginjo made with 100% Dewa Sansan, named after the shining rice. The junmai daiginjo brewed this winter has a deep and mellow taste after being squeezed and aged quietly in the brewery. The fragrance is not too gorgeous and has a well-balanced volume as Junmai Daiginjo. Of course, this sake is also kimoto-zukuri, which can be said to be the symbol of the Hatsumago. When raw, it may be heavy, but it is a sake that goes well with food without any dullness. If you drink it chilled, be careful not to let it cool too much, as it will have a slightly bitter taste. The refreshing scent of ginjo and the swelled taste are in perfect harmony. It's perfect for delicious autumn dishes.

Yukinobosha Junmai Ginjo is a premium sake, winning the Gold Medal at the International Wine Challedge 2011 London. It has beautiful fruity Ginjo fragrance. As soon as you sip it, a fruit basket of apple, pear and melon spreads slowly in the mouth. Very clean & subtle on the palate with semi dry finish. Must try this chilled.