daiginjyo
(superior quality. harmonious, complex sake)
(superior quality. harmonious, complex sake)
ginjyo
(refined sake with finesse and complexity)
(refined sake with finesse and complexity)
fruity, pleasant taste.
fukucho “moon on the water” 300ml 40.btl.
fragrant, crisp, bold.
mukune “root of innocence” 300ml 43.btl.
dry and full-flavored.
tamano hikari daiginjyo 300ml 49.btl.
pure polished rice with an orange peel aroma,
with a hint of coconut, banana, almond.
osakaya chobei 300ml 40.btl.
full-bodied, with a rich bouquet.
hakushika junmai daiginjyo 720ml 32.car.
a sake of the highest quality, 78.btl.
brewed from the best sake producing rice.
matsu no midori dai ginjyo 720ml 100.btl.
intense, racy and dry.
wakatake dai ginjo 720ml 80.btl.
“demon slayer”
silky textured & deep flavored with a slight sweetness; fruity aromas of fresh banana, melon, and toasted nuts.
ginga shizuku divine ”droplets” 67.btl.
the cleanest and freshest sake on the market. a beautifully balanced, top notch, junmai, daiginjo, hokkaido.
a subtle delicate ginjyo, possessing a smooth taste.
momokawa “ruby” 720ml 34.btl.
a crisp refreshing junmai ginjyo.
takeno tsuyu 720ml 64.btl.
light, licorice, cinnamon and lemon peel aromas.
ama no to “heaven’s door” 300ml 38.btl.
very mild with a long lasting flavor.
rihaku “wandering poet” 300ml 38.btl.
full-bodied with a crisp finish.
hakushika 300ml 37.btl.
soft, perfectly balanced.
kikusui - ginjyo 300ml 34.btl.
a sweet aroma of rose & mandarin orange with a clean and spicy finish.
shoin “first grandchild” 500ml 55.btl.
hints of muscat and raisins.
mantensei “star-filled sky” 300ml 42.btl.
soft, honey aromas, dry with good richness.
hakushika sennenju 720ml 65.btl.
complex flavors of herbs, pear, apple and coconut.
top shelf
minowamon daiginjyo 180.btl.
a polished and powerful expression of excellence.
horeki dai ginjo 350.btl.
from the most prestigious sake house in japan comes a sake of the
highest quality.
shin junmai ginjyo 250.btl.
exceptional quality; sake created by top sushi chefs in japan.
