Kikusakari
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Gekkakow
Gekkakow is our most prestigious Vintage Sake.
Gekkakow is brewed from "Yamada Nishiki" rice (polished down to 35%).
Cold matured for over three years.
Available both in Japan and U.S.A. -
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- Product details
- Kojimai: Yamadanishiki 40% polished
- Kakemai: -
- Yeast: KS-1 KA-1
- Shubo (yeast starter): -
- Alcohol volume: 17.5%
- Sake meter value (nihonshudo): 4
- Acidity: 1.5
- Amino acidity: -
- Recommended way to drink: cold or room temperature
- Season: All year round
- Bottle size: Japan - 720ml & 1.8L bottles
U.S.A. - 720ml bottle
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Daiginjo
Daiginjo is brewed with over 60% polished "Yamada Nishiki" rice, the best quality Sake Rice.
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- Product details
- Kojimai: Yamadanishiki 40% polished
- Kakemai: -
- Yeast: KS-1 KA-1
- Shubo (yeast starter): Sokujo
- Alcohol volume: 16.8%
- Sake meter value (nihonshudo): 4.5
- Acidity: 1.4
- Amino acidity: -
- Recommended way to drink: cold or room temperature
- Season: All year round
- Size of bottles: Japan - 720ml & 1.8L bottles
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Kurakagami
Kurakagami is exclusively brewed for
the famous Japanese sake competition.
This brilliant Daiginjo has been awarded
prestigious gold prizes.
Enjoy this rich and well rounded flavours.
Available both in Japan and U.S.A. -
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- Product details
- Kojimai: Yamadanishiki 35% polished
- Kakemai: -
- Yeast: M310
- Shubo (yeast starter): Sokujo
- Alcohol volume: 15.8%
- Sake meter value: +4
- Acidity: 1.4
- Amino acidity: 0.9
- Recommended way to drink: Cold
- Season: All year round
- Size of bottles: Japan - 750ml & 1.5L bottles
U.S.A. - 750ml bottle
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Kurahibiki
Kurahibiki is brewed with well polished
special rice "Yamada Nishiki" which is best for
sake brewing.
This is an elegant sake with citrus and melon aromas
and complex flavours.
Available both in Japan and U.S.A. -
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- Product details
- Kojimai: Yamadanishiki 45% polished
- Kakemai: -
- Yeast: M310
- Shubo (yeast starter): Sokujo
- Alcohol volume: 15.7%
- Sake meter value (nihonshudo): +5
- Acidity: 1.6
- Amino acidity: 1.0
- Recommended way to drink: Cold
- Season: All year round
- Size of bottle: Japan - 750ml & 1.5L bottles
U.S.A. - 750ml bottle
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Junmai Ginjo
Junmai Ginjo is brewed with 48% polished "Yamada Nishiki" rice, the best quality Sake Rice.
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- Product details
- Kojimai: Yamadanishiki 48% polished
- Kakemai: -
- Yeast: KA-4
- Shubo (yeast starter): -
- Alcohol volume: 16.5%
- Sake meter value (nihonshudo): 4
- Acidity: 1.5
- Amino acidity: -
- Recommended way to drink: Cold or room temperature
- Season: All year round
- Size of bottles: Japan - 720ml & 1.8L bottle
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Junmaishu
Junmaishu is brewed to produce the pure taste of rice.
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- Product details
- Kojimai: Hitachinishiki 55% polished
- Kakemai: Chiyonishiki 55% polished
- Yeast: HD-1
- Shubo (yeast starter): -
- Alcohol volume: 15.3%
- Sake meter value (nihonshudo): 2
- Acidity: 1.4
- Amino acidity: 1.1
- Recommended way to drink: Cold or room temperature
- Season: All year round
- Size of bottles: Japan - 180ml & 300ml & 720ml & 1.8L bottles
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Yamahai Genshu
Yamahai Genshu is brewed with the old method called 'Yamahai Jikomi'.
Matured over one year. -
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- Product details
- Kojimai: Wakamizu 55％ polished
- kakemai: Wakamizu 55％ polished
- Yeast: K9
- Shubo (yeast starter): Yamahai
- Alcohol volume: 16.4%
- Sake meter value (nihonshudo): 2
- Acidity: 1.6
- Amino acidity: 1.3
- Recommended way to drink: Room temperature
- Season: All year round
- Size of bottles: 180ml & 720ml & 1.8L bottle
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Asamurasaki
Red rice was cultured in ancient times,
but is hardly used in modern times.
This very unique sake is naturally red in color,
and slightly sweet with some definite berry-like
aromas and flavors.
Asamurasaki gives the mouth a slight
"spritz" feeling.
Available both in Japan and U.S.A. -
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- Product details
- Kojimai: Gohyakumangoku 50％ polished
- Kakemai: Asamurasaki Genmai
- Yeast: Kiuchi's original yeast
- Shubo (yeast starter): Sokujo
- Alcohol volume: 15.5%
- Sake meter value (nihonshudo): -3
- Acidity: 2.5
- Amino acidity: 1.4
- Recommended way to drink:
- Season: All year round
- Size of bottles: 720ml bottle
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Junmai Tarusake
Tarusake has been matured slowly in
real Akita cedar barrels producing
subtle aromas and flavors of cedar.
This unique sake has some sweetness,
initial pepper notes, a little bitterness
and some detectable wood.
Available both in Japan and U.S.A. -
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- Product details
- Kojimai: Wakamizu 55% polished
- Kakemai: Chiyonishiki 64% polished
- Yeast: K9
- Shubo (yeast starter): Sokujo
- Alcohol volume: 15.8%
- Sake meter value (nihonshudo): 2
- Acidity: 1.4
- Amino acidity: 1.1
- Reccomended way to drink: room temperature
- Season: All year round
- Size of bottles: 180ml & 300ml & 720ml & 1.8L bottles & 900ml mini-casks
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Kuradashi Genshu
芳醇な風味が特徴の原酒です。
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- Product details
- Kojimai: Miyamanishiki 63％ polished
- Kakemai: -
- Yeast: No10, SR-1
- Shubo (yeast starter): -
- Alcohol volume: 17.8%
- Sake meter value (nihonshudo): 2
- Acidity: 1.4
- Amino acidity: -
- Recommended way to drink: Room temperature
- Season: All year round
- Size of bottle: 1.8L bottle
- Available in Japan only
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Tokubetsu Honjozo
アルコール分を抑えた、柔らかな味わいが特徴です。
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- Product details
- Kojimai: Gohyakumangoku, Nihonbare 55% polished
- Kakemai: -
- Yeast: No10, SR-1
- Shubo (yeast starter): -
- Alcohol volume: 14.0%
- Sake meter value (nihonshudo): 4
- Acidity: -
- Amino acidity: -
- Recommended way to drink: Room temperature
- Season: All year round
- Size of bottle: 720ml, 1.8L bottle
- Available in Japan only
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Yamahai Hiyaoroshi
茨城県御前山村・瓜連町の農家との契約によって栽培された五百万石を原料に、自然界の乳酸菌を利用した昔ながらの山廃仕込みで醸造しました。華やかな吟醸香より、どっしりとした山廃特有の風味を生かした通好みの酒です。
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- Product details
- Kojimai: Gohyakumangoku
- Kakemai: -
- Yeast: Kyoukai No7
- Shubo (yeast starter): -
- Alcohol volume: 15.5%
- Sake meter value (nihonshudo): +1
- Acidity: 1.6
- Amino acidity: 1.3
- Recommended way to drink: Room temperature, lukewarm
- Season: All year round
- Size of bottle: 720ml, 1.8L bottle
- Available in Japan onl:
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Karakuchi
切れ味鋭い本格的辛口です。
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- Product details
- Kojimai: Nihonbare 65% polished
- Kakemai: -
- Yeast: No10, SR-1
- Shubo (yeast starter): -
- Alcohol volume: 15.7%
- Sake meter value (nihonshudo): +1.5
- Acidity: 1.3
- Amino acidity: -
- Recommended way to drink: Room temperature, lukewarm
- Season: All year round
- Size of bottle: 1.8L bottle
- Available in Japan only
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Honshikomi
良質の原料米を南部杜氏達の技術の粋で醸造いたしました。冷でよし、燗でよし。
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- Product details
- Kojimai: Miyamanishiki 63% polished
- Kakemai: -
- Yeast: No10, SR-1
- Shubo (yeast starter): -
- Alcohol volume: 15.8%
- Sake meter value (nihonshudo): +2
- Acidity: 1.4
- Amino acidity: -
- Recommended way to drink: Cold, room temperature, lukewarm
- Season: All year round
- Size of bottle: 300ml, 720ml, 1.8L bottle
- Available in Japan only
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Tezukuri
旨味を十分に引き出しました。やや辛口です。
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- Product details
- Kojimai: Nihonbare 65% polished
- Kakemai: -
- Yeast: No10, SR-1
- Shubo (yeast starter): -
- Alcohol volume: 15.7%
- Sake meter value (nihonshudo): +4
- Acidity: 1.3
- Amino acidity: -
- Recommended way to drink: -
- Season: All year round
- Size of bottle: 180ml, 720ml, 1.8L bottle
- Available in Japan only
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Yamada Shiboritate
味わい重視の純米吟醸酒。ドイツ製のオリジナルボトルで。
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- Product details
- Kojimai: Yamadanishiki 50% polished
- Kakemai: -
- Yeast: M310
- Shubo (yeast starter): Sokujo
- Alcohol volume: 15.8%
- Sake meter value (nihonshudo): +3
- Acidity: 1.4
- Amino acidity: 0.9
- Recommended way to drink: Cold
- Season: Winter
- Size of bottle: 720ml, 1.8L bottle
- Available in Japan only
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Kurashizuku
(Haruichirin)Kurashizuku's flavor, color and fragrance
are enriched by the careful first steaming and
pressing of its rice.
Kurashizuku is Usu-Nigori, i.e. sake that
has some slight sake yeast, rice and koji
in the bottle. But, the bulk remains behind
on the filtering cloth as Sake-Kasu ('cake').
Available both in Japan and U.S.A. -
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- Product details
- Kojimai: Gohyakumangoku 55％ polished
- Kakemai: -
- Yeast: M310, M901
- Shubo (yeast starter): Sokujo
- Alcohol volume: 15.8%
- Sake meter value (nihonshudo): +1
- Acidity: 1.6
- Amino acidity: 1.1
- Recommended way to drink: Cold
- Season: All year round
- Size of bottle: 720ml (Japan & US), 1.8L bottle (Japan only)
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Harumachitsuki
有機栽培山田錦を原料に熟成した華やかな吟醸香、爽やかな味わいが特徴的な純米吟醸酒です。
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- Product details
- Kojimai: Yamadanishiki 45% polished
- Kakemai: -
- Yeast: 310
- Shubo (yeast starter): -
- Alcohol volume: 15%
- Sake meter value (nihonshudo): +2
- Acidity: 1.5
- Amino acidity: 1.0
- Recommended way to drink:
- Season: Spring
- Size of bottle: 720ml, 1.8L bottle
- Available in Japan only
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Natsuhazuki
契約栽培の山田錦を材料に醸造した純米吟醸酒。華やかな香りと、軽快な味わいが特徴的です。
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- Product details
- Kojimai: Yamadanishiki 50% polished
- Kakemai: -
- Yeast: 311 original
- Shubo (yeast starter): Sokujo
- Alcohol volume: 15.8%
- Sake meter value (nihonshudo): +3
- Acidity: 1.5
- Amino acidity: 1.0
- Recommended way to drink:
- Season: Summer
- Size of bottle: 720ml, 1.8L bottle
- Available in Japan only
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Kioke Shikomi
自然の恵み豊かな、茨城にこだわった材料で造りました。
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- Product details
- kojimai: Organic Spring Rice 70% polished
- Kakemai: -
- Yeast: 311
- Shubo (yeast starter): -
- Alcohol colume: 17.5%
- Sake meter value (nihonshudo): +3
- Acidity: 1.8
- Amino acidity: 1.4
- Recommended way to drink:
- Season: Contact us for details
- Size of bottle: 720ml bottle
- Available in Japan only
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Junmai Shinshu
秋に収穫されたばかりの新米で造った冬の季節最初の新酒です。瑞々しいフレッシュな味わいが魅力の純米酒です。
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- Product details
- Kojimai: Gohyakumangoku 55％ polished, Chiyonishiki 64％ polished
- Kakemai: -
- Yeast: Kiuchi's original
- Shubo (yeast starter): -
- Alcohol volume: 15.3％
- Sake meter value (nihonshudo): +1
- Acidity: 1.5
- Amino acidity: 1.1
- Recommended way to drink: Cold
- Season: Winter
- Size of bottle: 720ml, 1.8L bottle
- Available in Japan only