Komenoya Meguro

For one person

For one person

For one person

For one person

This sake is made by kneading and grinding sake lees and then roughly straining it. It has a low alcohol content and is soft and easy to drink, recommended even for those who don't usually drink much alcohol. It has a sweet palate, with a solid, natural umami and richness derived from the lees, but it's not cloying and has a clean finish.

Brewed with the concept of 'sake to enjoy with fresh seafood.' It has a slight bitterness and a crisp finish. Enjoy its charming flavor, which combines a clean taste with strength.

For those who crave a dry sake that's more than just dry... this sake will impress even the most discerning dry sake enthusiasts. While many sakes claim to be dry, Banshu Ikko's Chokara is packed with umami. It has a soft initial taste with a clean finish and no lingering aftertaste. A slim and smart flavor.

A junmai sake that has undergone "yamaoroshi" (grating the mash), which makes it susceptible to the action of beneficial lactic acid bacteria and bacteria, creating the acidity, flavor, and body characteristic of kimoto. It offers the umami and clean finish unique to Yuho Junmai, along with a punchy, solid acidity for a satisfying drink.

Instead of the rugged wildness reminiscent of Omachi, a "white peach"-like aroma fills the air, with a soft and fresh sweetness.

The 8th generation master brewer, Katsunori Tanaka, aims for a sake that is 'always casually by your side like white rice, goes with any dish, but feels missed when absent.' This sake has a refreshing flavor, a transparent umami, and a moderate bitterness that balances the whole. It's a bottle that perfectly complements meals.

With the concept of 'the ultimate food-pairing sake,' this sake enhances the flavors of your meal. It has a light first touch and a pleasant aroma reminiscent of banana, finishing with a refreshing grapefruit-like acidity for a clean cut.

From the brewer: A powerful yet fruity taste reminiscent of dried fruits. Deeply flavorful and very light, with a savory taste and a clean finish, it's easy to drink despite its three-year aging period. Enjoy this sake at room temperature or warm, without getting tired of its flavor.

"AKABU" is brewed with the theme of 'evolving sake brewing' by young brewers. It has received high acclaim both domestically and internationally. This is their standard junmai sake. Made with 'Ginginga,' a sake rice native to Iwate Prefecture, like the brewery, it features a soft aroma reminiscent of white peach, citrus-like acidity and aroma, and a fluffy rice umami.

The name "Muu" (meaning 'nothingness') was given with the intention of creating new value by eliminating pesticides, reflecting the aspirations of both farmers and the brewery. Sake brewed with rice cultivated without pesticides or fertilizers has a clear, unique gentleness and softness, and has been aged to achieve a mellow flavor.

Soft, delicate umami, and a clean aroma, finished with Fukuchou's signature dryness. This is a bottle that makes you want another glass, perfect for home drinking. It's known for pairing well with Japanese dishes like sashimi and simmered fish. Aiming for a clean and crisp taste, a portion of the raw rice was used as whole grain polished rice. An upgraded dry junmai.

Despite its low polishing ratio, this sake fully brings out the character of Yamada Nishiki through long, low-temperature fermentation. It has a refined elegance that belies its 80% polishing ratio, with a sparkling mouthfeel. The full-bodied flavor and unique acidity are well-balanced. This is a taste that only Kaze no Mori can deliver.

Brewed by Hiidehiko Matsunobu at "Nichinichi Jozou" in Kyoto. Pursuing sake brewing that brings out the smooth and deep flavor of the brewing water that falls in the Kyoto basin, they brew sake that can be enjoyed with meals. They use a starter mash (moto) to express refined umami within lightness. This sake can be enjoyed across a wide range of temperatures, from chilled to hot.

A sharp and dry taste. While it has a fresh and light mouthfeel, it is deeply flavorful, aiming for the ultimate flavor that the brewery pursues: 'a sake you'll want to order again.' The theme is 'sake you won't get tired of.' It has a gentle, soft rice umami and can be enjoyed as a meal accompaniment.

Upon tasting, you'll experience complex umami and a broad acidity. This sake, with its harmonious balance of umami and acidity, truly shines when warmed. The aroma spreads through your nose, and the acidity supporting the umami creates a clean finish, enhancing the accompanying dishes... it's like white rice in a sake.

A junmai sake with a good balance of spiciness and umami. It is ideal as a food-pairing sake, with its umami and acidity further enhancing the flavors of dishes.

[Roasted Sweet Potato Shochu]

[Sweet Potato Shochu]

[Sweet Potato Shochu]

[Barley Shochu]

[Barley Shochu]

[Rice Shochu]

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