Sushi Tsubomi ~tsuzumi~

Karakuchi Junmai Sake from Niigata Prefecture. It has a light, dry, and clean taste, with a sharpness that does not interfere with meals. It can be enjoyed refreshingly with chilled sake.

Karakuchi Junmai Sake from Yamagata Prefecture. It has both rice umami and a sharp finish, and its firm acidity cuts through the fat of food. It is excellent as a food-pairing sake.

Junmai Daiginjo from Gifu Prefecture. It has a very dry "dry" taste, but you can also feel the gorgeousness characteristic of Daiginjo. It has a crisp, clean finish.

Tokubetsu Junmai Sake from Kochi Prefecture. It is a Tosa sake with a light, dry, and clean taste, with the appeal of its powerful impact and sharp finish. It pairs well with fish dishes such as bonito.

Junmai Ginjo from Ibaraki Prefecture. This brewery is known for using flower yeasts, and it is characterized by its gorgeous aroma and fresh sweetness. It is a fruity and easy-to-drink sake.

Junmai Sake from Ishikawa Prefecture. It is the ultimate food-pairing sake, pursuing a good balance that you won't get tired of drinking. Moderate umami and acidity spread pleasantly.

Junmai Ginjo from Akita Prefecture. It is characterized by its juicy umami and refreshing acidity like citrus. It is a fresh and modern sake.

Unfiltered Nama Genshu from Yamagata Prefecture. Since it is not filtered or heat-treated, it has a rich and punchy flavor. You can enjoy the strong umami and wildness of the rice itself.

Unfiltered Nama Genshu Origarami from Niigata Prefecture. Because the "ori" (lees) are mixed in, it is slightly cloudy, and a fruity, juicy sweetness and umami fill your mouth.

Junmai Ginjo Nama Genshu from Kochi Prefecture. It uses the yeast "CEL-24" and is characterized by an intense sweet aroma like pineapple and a sweet and sour taste. It is like white wine.

Junmai Ginjo from Saga Prefecture. Uses the sake rice "Kitashizuku". It has an elegant sweetness and a slight effervescence, and its fresh, well-balanced taste is highly regarded worldwide.

Junmai Daiginjo from Fukushima Prefecture. One of the popular brands that is difficult to obtain. It has a transparent umami, an elegant aroma, and an outstanding crispness that are wonderfully harmonized.

Junmai Daiginjo from Aomori Prefecture. Uses the sake rice "Akita Sake Komachi". While it has the solid rice umami characteristic of Denshu, it also has a refined mouthfeel befitting a Daiginjo.

A rare brand from Mie Prefecture. Uses the sake rice "Kikkawa Yamada Nishiki". Although it is hi-ire (heat-treated), it has a freshness like nama sake and a exquisite condensed sweet umami.

A phantom sake from Yamagata Prefecture. "Cho-Goku Nakadori" is a luxurious bottle made by collecting only the center-cut portion during pressing. It is characterized by its overwhelmingly fruity aroma and a silky smooth mouthfeel.