Izakaya Yeon

Alcohol content: 15% Sake Meter Value: +6.6 Acidity: 1.5 Rice: N/A Rice Polishing Ratio: 55% Origin: Kochi Prefecture Volume: 720ml A Junmai-shu with a 55% rice polishing ratio. It offers restrained aromas and a mild acidity, with a clean finish that makes it a dry sake suitable for meals. As its name 'Suigei' (Drunken Whale) suggests, it's a sake that flows down easily.

Alcohol content: 15.5% Sake Meter Value: +0 Acidity: 1.4 Rice: N/A Rice Polishing Ratio: 60% Origin: Niigata Prefecture Volume: 720ml The pristine natural water of Niigata greatly contributes to the crisp aroma and taste of Hakkaisan Tokubetsu Junmai. This sake is brewed as a Junmai-shu with a clean taste, intended to be enjoyed with meals.

Alcohol content: 19% Sake Meter Value: +5 Acidity: 1.3 Rice: N/A Rice Polishing Ratio: 60% Origin: Niigata Prefecture Volume: 720ml This is the 'freshly pressed raw sake' released only once a year from the Hakkaisan series, representing Niigata Prefecture. Enjoy the harmony of a rich flavor and refreshing aroma, characteristic of fresh, unrefined raw sake. Despite its high alcohol content of 19%, it can be enjoyed smoothly and cleanly.

Alcohol content: 15.5% Sake Meter Value: +6 Acidity: 1.2 Rice: Hyakumangoku Rice Polishing Ratio: 55% Origin: Niigata Prefecture Volume: 720ml Upgraded to a Ginjo-shu with the goal of 'Ginjo-shu to enjoy with meals.' Its luxurious and mild aroma provides comfort whether served chilled or warm.

Alcohol content: 15% Sake Meter Value: +2 Acidity: 1.7 Rice: N/A Rice Polishing Ratio: 55% Origin: Saga Prefecture Volume: 720ml Upon tasting, you'll experience a transparent umami and refreshing acidity, with a clean finish that makes it easy to drink continuously. It pairs well not only with seafood but also with vegetables, making it ideal for meals. Winner of 1st place in the Junmai category at the 14th Nihonshu Competition.

Alcohol content: 16% Sake Meter Value: +1 Acidity: N/A Rice: Yamada Nishiki Rice Polishing Ratio: 49% Origin: Saga Prefecture Volume: 720ml Brewed with meticulous polishing of Yamada Nishiki rice, cultivated by the brewer himself, using a unique square tank and fermentation vessel in the 'Ginzukuri' method. It harmonizes a subtle aroma with a deep and smooth flavor.

SOLD OUT Alcohol content: 16% Sake Meter Value: +7 Acidity: N/A Rice: Yamada Nishiki Rice Polishing Ratio: 55% Origin: Nagasaki Prefecture Volume: 720ml A dry version of Yokoyama Silver 7. Made with Yamada Nishiki, it is crafted for a refreshing flavor that can be enjoyed with meals for a long time. Try Yokoyama SILVER Chokara 7, a dry type that enhances the taste of various dishes.

Alcohol content: 15.5% Sake Meter Value: +4 Acidity: 1.2 Rice: N/A Rice Polishing Ratio: 45% Origin: Niigata Prefecture Volume: 720ml This sake offers an indescribable sense of calm and tranquility, like snow melting in the sun on a clear winter day. It features the umami of rice and a smooth finish.

Alcohol content: 15% Sake Meter Value: 0 Acidity: 1.8 Rice: Asahi Rice Polishing Ratio: 60% Origin: Nara Prefecture Volume: 720ml A Junmai Ginjo meticulously brewed to maximize the potential of the Asahi rice variety. It offers a subtle ginjo aroma like pear, a fresh taste, and a clean finish after the umami of Asahi rice spreads.

Alcohol content: 16% Sake Meter Value: N/A Acidity: N/A Rice: Yamada Nishiki Rice Polishing Ratio: 50%/40% Origin: Yamaguchi Prefecture Volume: 720ml This sake is brewed with the exceptional skill of President Sumikawa, known as a genius, to maximize the characteristics of Yamada Nishiki, the king of brewing rice. Enjoy its rich aroma, the umami of the rice, and its elegantly balanced sweetness.

Alcohol content: 15% Sake Meter Value: -2 Acidity: 2.0 Rice: N/A Rice Polishing Ratio: 50% Origin: Tochigi Prefecture Volume: 720ml Achieved complete domain control by using only rice grown in fields located on the same water vein as the brewing water. It offers a restrained yet subtle fruity aroma, a distinct soft sweetness, a clean acidity, and a complex rice flavor that fills the mouth.

Alcohol content: 13% Sake Meter Value: N/A Acidity: N/A Rice: Yamada Nishiki Rice Polishing Ratio: 60% Origin: Nara Prefecture Volume: 720ml 'Dio Abita' means 'God dwells' in Italian. Brewed with Miwa's alkaline groundwater, known as 'God's water,' 'Mimurosugi Dio Abita' is a low-alcohol (13%) sake with a fresh aroma, ramune-like dryness, deep umami and sweetness, and a pleasant acidity at the finish.

Alcohol content: 15% Sake Meter Value: N/A Acidity: N/A Rice: Yamada Nishiki Rice Polishing Ratio: 50% Origin: Kagoshima Prefecture Volume: 720ml Its rich aroma gives a floral impression like peonies, while the subtle scents of cotton candy and banana create a sense of unity. The soft sweetness, moderate acidity, and the intricate grip of its deep flavor are all in balance, allowing you to appreciate the beauty of its taste, leading to a refined and transparent finish.

Alcohol content: 16% Sake Meter Value: -1 Acidity: 1.4 Rice: Yamada Nishiki Rice Polishing Ratio: 50% Origin: Saga Prefecture Volume: 720ml This Junmai Ginjo from the 'Nabeshima' series, brewed with 'Yamada Nishiki,' the king of brewing rice, has won numerous awards. It features a rich aroma reminiscent of tropical fruits, concentrated rice sweetness and umami, and Nabeshima's signature pleasant slight carbonation, with all elements perfectly balanced to fill the mouth.

Alcohol content: 15% Sake Meter Value: N/A Acidity: N/A Rice: N/A Rice Polishing Ratio: 50% Origin: Niigata Prefecture Volume: 720ml While adhering to traditional methods, it pursues compatibility with a wide range of dishes and a flavor that doesn't get tiresome, catering to the diverse modern diet. You can experience a ginjo aroma reminiscent of melon and apple, a silky freshness, and a moderate sweetness that evokes high-quality fruits. Its clean finish makes it enjoyable with a wide variety of dishes.

Alcohol content: 15% Sake Meter Value: -1 Acidity: N/A Rice: Yamada Nishiki Rice Polishing Ratio: 35% Origin: Tochigi Prefecture Volume: 720ml A special sake brewed by a master brewer with sommelier qualifications. Using Yamada Nishiki, polished to 35%, grown on the same water vein as the brewing water, it offers a refined aroma like concentrated sweet fruit honey, elegant sweetness, and a restrained dry acidity. 'Issei' means the cry of a crane.

Alcohol content: 15% Sake Meter Value: N/A Acidity: N/A Rice: Yamada Nishiki Rice Polishing Ratio: N/A Origin: Kagoshima Prefecture Volume: 300ml A Junmai-shu with a subtle apple-like aroma, refreshing flavor, and smooth umami, yet with a restrained umami profile.

Alcohol content: 15.5% Sake Meter Value: N/A Acidity: N/A Rice: N/A Rice Polishing Ratio: N/A Origin: California Volume: 750ml This sake is produced at Gekkeikan's brewery in Sacramento, California, and is characterized by its fragrant fruity aroma and clean taste. It is popular in North and South America and is also well-loved domestically.

Alcohol content: 15% Sake Meter Value: +3 Acidity: 1.8 Rice: Ginpu Rice Polishing Ratio: 60% Origin: Hokkaido Volume: 720ml This is a limited edition product for specialty stores in Japan, made with 'Ginpu,' a brewing rice variety from Hokkaido. It maximizes the umami of Ginpu by utilizing the power of yeast. A female brewer has created a balance of soft fruity aroma, umami, acidity, and a flavor that doesn't get tiresome.

Alcohol content: 16% Sake Meter Value: +1.8 Acidity: 1.8 Rice: N/A Rice Polishing Ratio: 65% Origin: Akita Prefecture Volume: 720ml Using natural lactic acid bacteria in the Yamahai process, it achieves moderate acidity and a smooth umami. Yukino Bōsha means 'thatched roof covered in snow.' It practices '3-Mu' brewing: no added water, no filtration, and no mixing during fermentation.

Alcohol content: 15% Sake Meter Value: N/A Acidity: N/A Rice: Yamada Nishiki Rice Polishing Ratio: 50% Origin: Fukui Prefecture Volume: 720ml This Junmai Daiginjo, made from unpasteurized sake aged for one year at -10°C, is a golden-hued sake rich in umami. It pairs excellently with Japanese cuisine as well as Western dishes.

Alcohol content: 16% Sake Meter Value: +1.5 Acidity: 1.6 Rice: N/A Rice Polishing Ratio: 55% Origin: Akita Prefecture Volume: 300ml/720ml Offers a smooth acidity and a deep flavor that coats the palate. It is characterized by a refreshing finish from the 'Yamahai process' and boasts a splendid aroma and delicate taste. Gold medal winner at the International Wine Challenge (IWC).

Alcohol content: 15% Sake Meter Value: N/A Acidity: N/A Rice: Hakutsurunishiki Rice Polishing Ratio: 49% Origin: Saga Prefecture Volume: 720ml A subtle fruity aroma gracefully envelops the senses. You can experience the smooth umami characteristic of Azumaichi, along with the mild and elegant flavor and refreshing crispness brought out by Hakutsurunishiki.

Alcohol content: 15% Sake Meter Value: N/A Acidity: N/A Rice: Yamada Nishiki Rice Polishing Ratio: 50% Origin: Fukui Prefecture Volume: 720ml Brewed with Yamada Nishiki rice, known as the king of brewing rice, polished to 50% and aged for one year at 0°C. This Junmai Daiginjo is characterized by its abundant umami. It is the world's best sake, having won the CHAMPION SAKE award at the IWC (International Wine Challenge).

Alcohol content: 16% Sake Meter Value: N/A Acidity: N/A Rice: Yamada Nishiki Rice Polishing Ratio: 45% Origin: Yamaguchi Prefecture Volume: 720ml The base of the Dassai series, an upgraded version of Standard 50. Brewed with Yamada Nishiki polished to 45%, this Junmai Daiginjo offers a well-balanced aroma, clean umami, and moderate sweetness.

Alcohol content: 15.5% Sake Meter Value: +2 Acidity: N/A Rice: N/A Rice Polishing Ratio: 50%/33% Origin: Niigata Prefecture Volume: 720ml The pinnacle of the Kubota brand, with 170 years of tradition, embodying all the skill and dedication of Asahi Shuzo and the spirit of generations of artisans. This is a top-grade sake, produced and sold in limited quantities, often commanding a premium due to its rarity.

Alcohol content: 25% Koji: Barley Koji Distillation Method: Atmospheric Distillation Origin: Kagoshima Prefecture Volume: 720ml Meaning 'A Grain of Wheat' from the Bible. It fully brings out the inherent umami of barley. After a crisp and clean aroma, you'll experience the savoriness of barley, a rich yet smooth depth, and umami, making it an exquisite barley shochu.

Alcohol content: 25% Koji: White/Black Koji Distillation Method: Atmospheric Distillation Origin: Kagoshima Prefecture Volume: 900ml 'Satsuma Shima Bijin,' a representative sweet potato shochu from Kyushu, the home of sweet potato shochu, boasts great popularity. Its deep flavor, soft sweetness, and elegant aftertaste that never gets tiresome are the secrets to its popularity.

Alcohol content: 25% Koji: Barley Koji Distillation Method: Atmospheric Distillation Origin: Miyazaki Prefecture Volume: 720ml This is a shochu for enthusiasts, where the savory barley aroma exhaled through the nose becomes addictive. Using barley koji, 100% barley texture and filtered extract leave a lingering rich cacao-like sweetness and savoriness in the mouth.

Alcohol content: 25% Koji: White Koji Distillation Method: Atmospheric Distillation Origin: Kagoshima Prefecture Volume: 720ml A new generation shochu created from a concept that breaks the mold of sweet potato shochu. It is characterized by a refreshing finish. The moment you open it, a fresh aroma like muscat spreads, and upon drinking, you'll taste a sweetness reminiscent of lychee.

Alcohol content: 25% Koji: Yellow Koji Distillation Method: Atmospheric Distillation Origin: Kagoshima Prefecture Volume: 720ml 'Tomino Houzan,' representing Nishi Distillery, is a sweet potato shochu made using 'yellow koji,' typically used for sake brewing. By low-temperature fermentation, it achieves a refreshing citrus aroma and a clean finish.

Alcohol content: 25% Koji: Black Koji Distillation Method: Atmospheric Distillation Origin: Kagoshima Prefecture Volume: 720ml 'Kitchouhouzan' is a sweet potato shochu made with black koji, characterized by its unwavering depth, rich flavor, and a subtly sweet and smooth taste that spreads in the mouth. It is a sweet potato shochu that enjoys absolute popularity in Japan and worldwide, along with 'Tomino Houzan.'

Alcohol content: 25% Koji: White Koji Distillation Method: Atmospheric Distillation Origin: Kagoshima Prefecture Volume: 720ml 'Hakutenhouzan' is a sweet potato shochu made with 'white koji,' characterized by the soft flavor of steamed sweet potato. When held in the mouth, the unique flavor of white koji spreads along with the prominent sweetness of the sweet potato.