Sakana Kō

An aged Japanese sake brewed by Akishika Brewery in Osaka. Characterized by the solid acidity from Kimoto brewing and the full-bodied umami derived from Omachi rice. Enjoy the deep flavor developed through aging.

Aged sake from Kagawa Prefecture's renowned Gekka Jin. Its charm lies in the complex, robust umami and firm texture characteristic of Yamahai brewing. This is a sake to be savored slowly over time.

An aged sake from Okuharima, a local sake from Hyogo Prefecture. By brewing with a rice polishing ratio of 80%, leaving much of the rice intact, it brings out the robust, inherent umami of the rice. The balance with the acidity from Yamahai brewing is exquisite.

A distinctive aged sake from Kinoshita Brewery in Kyoto. Brewed using the Kimoto method, harnessing the power of natural yeast, it features a rich and wild flavor profile. Enjoy the mellowness and complex notes developed through aging.

Aged sake brewed by Asahi Shuzo in Shimane Prefecture. A harmonious blend of the solid acidity from Kimoto brewing and the mature flavor developed through aging, resulting in a profound taste. Delicious when served warm.

Sake brewed by Aburacho Brewery in Nara Prefecture, recreating the classical "Bodaimoto" method from the Muromachi period. It has a unique sweet and sour taste and rich umami, offering a distinctive flavor unlike any other.

An aged sake produced using Kidoizumi Brewery's unique "High-Temperature Yamahai Brewing (AFS)" method from Chiba Prefecture. It has a very distinctive and punchy flavor, combining strong acidity derived from lactic acid bacteria with the richness of aging.