Using Wakayama's famous produce, this fruit sake focuses on the local abundance of the prefecture. Natsu Mikan, and Amanatsu oranges are used, along with lemons to make this seasonal release. Bitter and sweet, this refreshing... Read More
Founded in 1725, Kasumi Tsuru, meaning “The Crane of Kasumi”, is named after its hometown, a small fishing village located on the Sea of Japan in the Hyogo prefecture. Kasumi is known for its fresh seasonal crabs,... Read More
Shibata Yuzu sake starts with a base of junmai sake, which is made from Ginpu rice from Hokkaido. Clear and crisp with light earthy floral aromas and a silky texture, it provides the perfect foundation for organic yuzu from Shibata's... Read More
As a result of the exacting methods of the kimoto process, this junmai sake presents a robust body and highly nuanced flavors. When served warm, as it has traditionally been served, its innately earthy and fruity notes of apple,... Read More