::: Ginjo-shu :::
To delight customers, Toji pours his ardor.
Daiginjo Zuicho
Use the highest grade sake rice, "Yamada-Nishiki" as an ingredient. Gathering every drop come out from the bag naturally…
続きを読むDaiginjo Wacho
Milling down the highest grade sake rice "Yamada-Nishiki" to 35%, and brew it under the really severe cold environment in Akita…
続きを読むDaiginjo Kacho
Milling down selected Akita's sake rice, "Miyama-Nishiki" gently and carefully, and then brew under the perfect temperature controlling with great care…
続きを読むJunmai 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)…
続きを読むDaiginjo
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)…
続きを読むSakenokuni Ginjo-shu
Rice grown up in fertile land and riverbed water well known for its purity create the well-balanced smooth palate and the roundness of the taste…
続きを読むDessert Jungin
“Dessert Sake” is our new sake category which took us 2 years to develop…
続きを読む