HIROHISA Junmai Dai-Ginjo
This is the culmination of the sakes bearing the name of our brewer, Hirohisa. Every year, he tests the limits […]
Kenroku Zakura Afternoon (Sweet) Junmai Dai-Ginjo
This sake was brewed using fermented yeast from the double cherry blossoms that bloom in Kenrokuen Garden in K […]
Kenroku Zakura Evening (Dry) Junmai Ginjo
This sake was brewed using fermented yeast from the double cherry blossoms that bloom in Kenrokuen Garden in K […]
Shirayama Fuuro Honjozo
This sake is made using fermented yeast from geraniums that bloom among the alpine plants of Mt. Hakusan, one […]
HIROHISA Junmai Ginjo
HIROHISA: Our brew master’s sake. Sake brewing encompasses a variety of methods that are the product of techno […]
Hirohisa Dai-Ginjo KAGAMI
This sake is brewed at the same time as Junmai Dai-Ginjo. Rice takes on a delicate flavor when it is polished. […]
HARUGOKORO Junmai-shu (Pure-rice sake)
This sake is brewed in the middle of winter using the Kimoto method. Dating back a hundred years, this method […]
HARUGOKORO Honjozo Yamahai method
The Kimoto method embodies Japanese wisdom, but the method through which the principle of fermentation was elu […]
