Washu Hanamichi

Sake from Gifu Prefecture. An aged sake, matured for 3 years, with a deep amber color, offering a profound richness similar to Shaoxing wine and a unique aged aroma.

Sake from Aichi Prefecture. The freshness unique to nama-zake, with a taste that allows you to fully appreciate the umami of the rice.

Sake from Okayama Prefecture. A modern sake with a characteristic acidity and a refreshing, white wine-like taste. It is a "nama-zake" (unpasteurized sake).

Sake from Shizuoka Prefecture. Characterized by a gentle aroma and a light, smooth mouthfeel. Popular as a "shokuchu-shu" (sake to drink with meals).

Sake from Gifu Prefecture. Enjoy the slight effervescence and fresh, juicy taste unique to "jikagumi" (bottled directly after pressing).

Sake from Akita Prefecture. Made with Omachi rice, it features a rich aroma, elegant sweetness, and a full-bodied umami.

Sake from Nagano Prefecture. A premium sake with the floral aroma unique to Junmai Daiginjo and a clear, transparent taste.

Sake from Kochi Prefecture. A lightly cloudy nama-zake with a juicy taste, featuring an exquisite balance of fruity aroma, sweetness, and acidity.

Sake from Mie Prefecture. A very popular brand, known for its well-balanced fresh sweetness and acidity, and a clean finish.

Sake from Iwate Prefecture. A "hiyasoroshi" (summer-aged sake) that has mellowed over the summer, offering a smooth umami and a calm aroma. A sake for autumn.

Sake from Ishikawa Prefecture. A local sake made with carefully selected local rice and water. A sip that lets you taste the umami of the rice.

Sake from Shiga Prefecture. Made with "Yamada Nishiki," the king of sake rice. Possesses a rich flavor and a clean finish.

Sake from Osaka Prefecture. A renowned sake made with traditional methods, this Daiginjo boasts a smooth mouthfeel and a refined, gentle aroma.

Sake from Hiroshima Prefecture. A limited-release nama genshu (unfiltered, undiluted sake). As it is undiluted, it has a slightly higher alcohol content and offers a rich umami and a punchy flavor.

Sparkling wine made with Chardonnay from Yamagata Prefecture. A dry wine with refreshing acidity and fruity notes.

Red wine made with Concord grapes from Yamanashi Prefecture. Fruity and sweet aroma with a smooth, easy-to-drink taste with little astringency.

Japanese red wine made with Black Queen grapes. A medium-bodied wine with a solid acidity, deep color, and concentrated fruitiness.

White wine made with Koshu grapes, a specialty of Yamanashi Prefecture. Features a refreshing citrus aroma and a crisp, dry taste that pairs well with Japanese cuisine.