심야식당 쿤

| ALC : 15% | Rice Polishing Ratio : 45% | Rice Variety : Yamada Nishiki | Sake Meter Value : +1 | Acidity : 1.6 | Origin : Fukuoka Prefecture | Aged for one year in refrigeration, it has a smooth texture and the flavor of young fruit, making it the most juicy in the Wakanami series. The label design expresses how Wakanami is created from rice (gold), water (blue), human passion (red), and bountiful nature (green).

| ALC : 17.5% | Rice Polishing Ratio : 65% | Rice Variety : Akitsuho | Sake Meter Value : +4 | Acidity : 1.8 | Origin : Nara Prefecture | This is a flagship product of Kazenomori, the first nama-zake (unpasteurized sake) specialty label introduced in Japan. Using Akitsuho rice, which is rarely seen in the industry, it is made unfiltered, unwatered, and unheated, resulting in a sharp texture and a well-balanced, clean finish. The balance of umami and acidity is also excellent.

| ALC : 16% | Rice Polishing Ratio : 50%(Koji), 55%(Kake) | Rice Variety : Akita Sake Komachi | Sake Meter Value : +4 | Acidity : 1.8 | Origin : Akita Prefecture | This is an ambitious work by the top brewing group NEXT FIVE and is considered a major hit in the industry. It has a fresh and bright Ginjo aroma. It boasts a perfect balance of umami and acidity. Enjoy it stylishly with a subtle carbonation that completes a refined texture.

| ALC : 15% | Rice Polishing Ratio : 55% | Rice Variety : To-Nishiki | Sake Meter Value : +2 | Acidity : 1.5 | Origin : Miyagi Prefecture | This is a representative Junmai Ginjo from Sasaki Sake Brewery, a newly established brewery in 2020. It is slowly fermented at low temperatures, characterized by its elegant fruity aroma, juicy taste that spreads in the mouth, balanced acidity, and clean finish.

| ALC : 16% | Rice Polishing Ratio : 50% | Rice Variety : Yamada Nishiki | Sake Meter Value : X | Acidity : X | Origin : Yamaguchi Prefecture | This sake is the result of Taka's new signature series, born from the conclusion that 'a sake should be loved by the local community, produced with the local community.' It uses 100% Yamada Nishiki, cultivated in-house, with a strict adherence to local flavors and a commitment to protecting the local environment through agriculture.

| ALC : 16% | Rice Polishing Ratio : 55% | Rice Variety : Yamada Nishiki | Sake Meter Value : +1 | Acidity : 1.6 | Origin : Saga Prefecture | Brewed using Yamada Nishiki as the raw material and hard water drawn from a well dug 10 meters deep to 100 meters. Pressed using the traditional Funashibori method, it offers a sweet yet gorgeous aroma, a dignified sweetness, and a smooth finish.

| ALC : 16% | Rice Polishing Ratio : 55% | Rice Variety : Yamagata Prefecture Rice | Sake Meter Value : -4 | Acidity : 1.6 | Origin : Yamagata Prefecture | Despite being Genshu (undiluted sake), it has a relatively low alcohol content, offering a smooth and calm Ginjo aroma, the deep and rich flavor characteristic of Genshu, a smooth finish, and a calm aftertaste. Its excellent balance and high level of completion have earned it high praise in various domestic and international competitions. It is a Junmai Ginjo. Awarded Gold for three consecutive years at the Sake Competition, pairs well with wine glasses.

| ALC : 25% | Ingredients : Sweet Potato, Rice Koji | Origin : Kagoshima Prefecture | This uses a technique to prevent sweet potato spoilage immediately after sugar production during fermentation. It is a proprietary brewing method discovered by Yachiyoden Distillery after four years of research. You can experience a more defined sweetness and a sharp finish compared to the conventional Yachiyoden series.

| ALC : 25% | Ingredients : Sweet Potato, Rice Koji | Origin : Kagoshima Prefecture | This is one of the '4 M's' of Japanese sweet potato shochu and is very popular locally. Made with organic sweet potatoes grown by contract farmers and distilled using traditional methods, it is attractive for its comfortable sweetness and subtle lingering finish.

| ALC : 25% | Ingredients : Sweet Potato, Rice Koji | Origin : Kagoshima Prefecture | This shochu is made using handmade koji and the finest Koganesengan sweet potatoes, using Hinohikari from Kagoshima. It is a premium sweet potato shochu where the soft aroma and flavor of sweet potatoes spread in the mouth, with the rich lingering finish characteristic of shochu made in earthenware pots.

| ALC : 25% | Ingredients : Sweet Potato, Rice Koji | Origin : Kagoshima Prefecture | This is a representative shochu from the Kirishima-cho distillery, which still uses the fermentation pots from its founding, embodying the most traditional and classic charm. It is rich in savory flavor and characterized by a pleasant sweetness and a non-cloying clean finish.

| ALC : 25% | Ingredients : Barley, Barley Koji | Origin : Fukuoka Prefecture | This is a soft-type barley shochu made with traditional black koji as a raw material and finished with vacuum distillation. It features a crisp and fragrant umami, a soft aroma, and a light body. The addition of 5-year aged nguyên liệu adds depth.

| ALC : 25% | Ingredients : Barley, Rice Koji | Origin : Kagoshima Prefecture | This shochu is distilled using only the finest barley and then aged at low temperatures for three years. It boasts a unique aroma characteristic of barrel-aged spirits. (Recommended on the rocks or with water.)

| ALC : 25% | Ingredients : Rice, Rice Koji | Origin : Kumamoto Prefecture | This shochu, perfectly controlled by a distiller designed by Sengoku Distillery, suppresses the stimulating alcohol sensation and offers a refreshing touch and a smoothly spreading umami. It is a product that can be enjoyed by everyone, from beginners to enthusiasts of authentic shochu, without any dislikes.