Fish Dining ZUYA

A local sake from Miyagi Prefecture. As the name "Extra Dry" suggests, it is a very crisp, dry junmai sake. It enhances the natural flavors of ingredients when paired with seafood, especially Japanese dishes like sashimi and sushi.

A special junmai sake from Miyagi Prefecture. Despite its dry finish, it has a rich, mellow umami from the rice itself. Its well-balanced flavor makes it enjoyable without fatigue, perfect as a food pairing sake.

A sake brewed by a brewery in Saga Prefecture using flower yeast. It is finished extra dry, characterized by a sharp crispness and a refreshing mouthfeel. Recommended to drink chilled.

A sake from Yamagata Prefecture. A junmai ginjo made with the rare sake rice "Shakamai." It has a fruity aroma typical of ginjo sake, and a refined, transparent sweetness that spreads in the mouth.

A local sake from Saga Prefecture. An extra dry special junmai with a solid acidity and umami. It has a powerful flavor with a clean aftertaste, suitable for rich dishes and for cutting through the fat of meat dishes.

A sake from Aomori Prefecture, a junmai sake with a limited autumn label called "Squirrel's Harvest Festival." Aged over the summer, it offers a mellow umami and the richness unique to junmai sake, a seasonal flavor to enjoy.