This is our highest quality sake,made from sake rice called"Yamada nishiki" polished to 40% of its original size.
All the course of the brewing (for example, rice washing, koji rice making and pressing..) is carried out according to the traditions.

It has a fruity fragrance and a clear and well-balanced taste.

This is another high quality sake made from sake rice called "Yamada nishiki" and "Miyama nishiki"polished to 45% of their original size.

Its clear taste also matches with various types of dishes.

This sake is made from Kyoto originated sake rice called"Iwai", polished to 60% of its original size.
Its taste is clear and a little dry.

Its taste is enhanced by cooling to 10-15 centigrade.

This sake is made from rice polished to 60% of its original size.

Its taste is a good balance of sweetness and sourness, and matches well with different types of dishes. This sake can be enjoyed in three different temperatures: cool (10-15C), room temperature, or warm-called"Okan" in Japanese(40-45C).

This sake is made from organic rice cultivated by our contracting farmers near Kyoto.
Namazake means unpasteurized, so the flavor remains fresh and sour.

This sake must be kept in cool temperature.

This sake is made from rice cultivated in a small village called "Koshihata" in Kyoto-city,where there are beautiful rice terraces.

It has a mild and rich taste.

This sake is comparable to the "Nouveau" wines.
It has been bottled without filtering or pasteurizing on the morning it was pressed from the fermented moromi.(The word shiboritate means "just pressed".)

Its taste is very fresh and sour.

As it is also a Namazake, it has to be kept in cool temperature.

This sake is made from sake rice called"Miyama nishiki", polished to 50% of its original size ,koji rice and water.
It has been filtered and bottled without pasteurizing after pressing the fermented moromi.

Its taste is fresh and fruity, and has a good balance of sweetness and sourness.

This sake must also be kept in cool temperature.