::: Ginjo-shu :::
To delight customers, Toji pours his ardor.
Daiginjo Zuicho
Use the highest grade sake rice, "Yamada-Nishiki" as an ingredient.
Authentic masterpiece filled with brewmaster's soul, lots of time, and people's effort gives you a wonderful moment.
Daiginjo Wacho
Milling down the highest grade sake brewing rice to 35%, and brew it under the really severe cold environment in Akita…
Read moreDaiginjo Kacho
Milling down selected Akita's sake rice, "Miyama-Nishiki" gently and carefully, and then brew under the perfect temperature controlling with great care…
Read moreJunmai Daiginjo
Milling down "Akita Sake Komachi", Akita's sake rice, to 45% and brew with Akita brewing style (Long and slow fermentation in low temperature)…
Read moreDaiginjo
Milling down "Akita Sake Komachi", Akita's sake rice, to 45% carefully, and brew with Akita brewing style. (Long and slow fermentation in low temperature)…
Read moreDessert Jungin
“Dessert Sake” is our new sake category which took us 2 years to develop…
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