Ippo

Local sake from Mie Prefecture. A Junmai Ginjo made with sake rice called "Ginpu." It features a gorgeous aroma and a clear taste, pairing well with meals. Recommended to be enjoyed chilled.

Local sake from Nagano Prefecture. A special Junmai summer sake made with "Tamako from Nakagawa Village." It's finished with a clean profile for summer, offering a refreshing acidity and the umami of rice. Please enjoy well chilled.

Local sake from Ibaraki Prefecture. As the name suggests, this sake was developed to perfectly complement mackerel. It has high acidity and a crisp taste that washes away the richness of mackerel. Best enjoyed with mackerel dishes.

Local sake from Niigata Prefecture. True to its name "Sae" (meaning sharp), this is a special Honjozo sake with a crisp, dry finish. Its clean taste is enjoyable without fatigue and pairs well with a wide range of dishes, from delicate to richly flavored.

Local sake from Niigata Prefecture. Sake made with the sake rice "Koshitanrei." While having the clean, dry profile typical of Niigata, you can also feel the rich umami of the rice. Perfect as a food-pairing sake.

Local sake from Yamagata Prefecture. A Junmai Daiginjo made with "Ise Nishiki," considered a phantom sake rice. It features a fruity and gorgeous ginjo aroma, along with elegant sweetness and umami. Please enjoy the aroma, perhaps in a wine glass.

Local sake from Akita Prefecture. As the name suggests, this sake is characterized by its refreshing throat feel and crisp, dry finish. It has a clean aftertaste, perfect for cleansing the palate after a rich meal or on a hot day.

A summer-limited sake from "Nabeshima," a popular brand from Saga Prefecture. It has a refreshing taste with a harmony of fresh, juicy fruitiness and light acidity. A Ginjo sake perfect for enjoying chilled on a summer night.

Local sake from Yamaguchi Prefecture. A Junmai Ginjo made with "Yamada Nishiki," the king of sake rice. It has a gentle aroma, a solid umami from the rice itself, and a clean, crisp acidity, all well-balanced. Recommended as a food-pairing sake.

Local sake from Ishikawa Prefecture. A reconstruction support sake made by blending multiple sakes. The brewery's unique blend offers a complex and deep flavor with moderate acidity. Drinking this sake contributes to reconstruction efforts.

A nama sake (unpasteurized) from Ishikawa Prefecture, brewed using the traditional "Yamahai" method. It has the rich umami and acidity characteristic of Yamahai, combined with the fresh quality unique to nama sake, resulting in a powerful taste. Recommended to be enjoyed chilled.

A highly sought-after and hard-to-get brand from Mie Prefecture, "Jikon." This Junmai Ginjo uses Asahi sake rice and has been pasteurized once. It has an exquisite balance of juicy sweetness and fresh acidity, resulting in a very fruity taste.

A famous sake from Fukushima Prefecture, "Hiroki." The Black Label is their standard Junmai Ginjo. It has an elegant aroma and a solid rice umami, with a clean finish. A well-balanced, renowned sake.

Yamagata Prefecture's top brand, "Juyondai." Honmaru is a Special Honjozo sake and a representative of the Juyondai line. It is characterized by a rich ginjo aroma like melon, a smooth mouthfeel, and a melt-in-your-mouth sweetness.

A set that allows you to enjoy three types of sake from our menu in small portions. Recommended for those who want to try various flavors.

A representative sake from Niigata Prefecture. It's considered the epitome of clean and dry sake, with a pure and straightforward taste. A Honjozo sake that doesn't interfere with any dish and is enjoyable without getting tired of it.

A popular sake from Fukushima Prefecture. A Junmai Ginjo with a fruity, fresh aroma and a balanced blend of rice umami and sweetness. A juicy flavor spreads in your mouth.

Local sake from Nara Prefecture. A Junmai sake with a Sake Meter Value of +12, making it extremely dry. However, it's not just dry; you can also perceive a mellow umami, and it has a sharp, clean finish.

Local sake from Iwate Prefecture. A Junmai Ginjo made with Yamada Nishiki, offering a delightful floral aroma and a rich flavor. It's a beautifully balanced sake with a harmonious blend of elegant sweetness and moderate acidity.

A rare local sake with low production volume from Toyama Prefecture. Despite being a Junmai sake, it has a very clean and refined taste. It allows you to fully appreciate the umami of the rice while maintaining a light finish.

Local sake from Niigata Prefecture. "Jun" is Junmai Ginjo sake, characterized by its elegant aroma and mellow taste. It is a well-balanced sake where the umami of the rice can be clearly felt amidst its clean flavor.

A famous sake from Tochigi Prefecture. Among the fruity "Houbidan" series, "Ken" is finished dry. You can enjoy a crisp, dry taste with a refreshing aroma reminiscent of Muscat grapes.

Sake brewed by Nishishuzo, famous for its shochu. It is a sake designed to be enjoyed with meals, pursuing a balance of umami, sweetness, and acidity. It has a clear yet substantial presence.

Local sake from Ishikawa Prefecture. A Daiginjo made with "Special A Yamada Nishiki," the highest grade sake rice. It boasts a gorgeous and elegant aroma, with a delicate and smooth mouthfeel, making it a luxurious sake.

Local sake from Fukui Prefecture. An unfiltered Junmai Daiginjo characterized by its brilliant golden color. It has a rich aroma and a soft, deep umami. Recommended to be enjoyed chilled.

An innovative sake from Aichi Prefecture. A Junmai Daiginjo with wine-like acidity and fruitiness. Its elegant aroma and rich flavor pair well with Western cuisine.

Local sake from Shizuoka Prefecture, served warm (atsukan). Warming it up brings out the rice's umami, creating a mellow and gentle flavor. Recommended on cold days or when you want to warm up.