Food & Beverage

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Food & Beverage Suppliers and Manufacturers

FMC Manufacturing Co Limited

Eco VIPHO Sugar free Nutritional Noodles are made from 100% Vietnamese rice with separated sugar. The production process meets FDA, ISO 22000 - 2018, LFGB standards. Eco VIPHO Nutritional Noodles adhere to 5 key standards: Gluten free: suitable for those with gluten sensitivities Additives free : No added food additivesNo preservatives : Contains no chemical preservativesNo artificial colors: Free from synthetic colorantsNo pesticide residue: Meet food safety standardsWith such strict standards, Eco VIHPO Nutritional Noodles are produced with naturally chewy texture, safe for health, and suitable for various consumer groups. Rice Sugar-Free Noodles are produced with exclusive technology, naturally separating sugar from rice. With a low glycemic index, these noodles are the optimal choice for diabetics, hypertensive patients, or those looking to maintain a healthy body shape.   

Sugar Free Rice noodles 

Eco VIPHO Nutritional Rainbow Noodles are made from 7 types of natural vegetables and grains: butterfly pea flower, turmeric, moringa, black rice, cocoa, white rice, and red rice. Not only do they provide abundant nutrition, but they also add eye-catching colors to your meals. The production process meets FDA, ISO 22000 - 2018, LFGB standards. Eco VIPHO Nutritional Noodles adhere to 5 key standards: Gluten free: suitable for those with gluten sensitivities Additives free : No added food additivesNo preservatives : Contains no chemical preservativesNo artificial colors: Free from synthetic colorantsNo pesticide residue: Meet food safety standardsWith such strict standards, Eco VIHPO Nutritional Noodles are produced with naturally chewy texture, safe for health, and suitable for various consumer groups.     

Rainbow noodles 

PS One (HK) Ltd

This bag is made of kraft paper and is designed for rice packaging use. It can be printed with customer&rsquo;s logos on the exterior and has a handle on top for carrying. The rice bag adds a classy touch to rice brands and is available in different capacities. 	 Material: kraft paper. 	 Designed for rice packaging use. 	 Can be printed with customer&rsquo;s logos on the exterior. 	 With a sticker for sealing the bag. 	 Handle on top for carrying. 	 Add a classy touch to rice brands. 	 Available in different capacities.  

Rice Bag

Eco VIPHO Corn Nutritional Noodles are made from 100% Vietnamese Non GMO corn. The production process meets FDA, ISO 22000 - 2018, LFGB standards. Eco VIPHO Nutritional Noodles adhere to 5 key standards: Gluten free: suitable for those with gluten sensitivities Additives free : No added food additivesNo preservatives : Contains no chemical preservativesNo artificial colors: Free from synthetic colorantsNo pesticide residue: Meet food safety standardsWith such strict standards, Eco VIHPO Nutritional Noodles are produced with naturally chewy texture, safe for health, and suitable for various consumer groups. Eco VIPHO Corn Noodles are made from 100% corn grown in Vietnam, non-GMO, rich in fiber and vitamins, with a special sweet aroma from native corn varieties.    

Corn noodles 

IKETOME.Co.Ltd

Details of Ginjyo "Koshino-Setsugetsuka Namacyo" 300ml, ・Rice (for sakemaking)： Gohyakumangoku ・Rice-polishingrate： 55% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　Akita Konno 12 + K-1501 ・Total acid： 1.3 ・Amino acidcontent：　1.1 ・Alcoholpercentage：　14.8% ・sake metervalue (SMV)：　2 ・Maturing period and temperature, Aged for approximately 1 years at around 2°C ・Other,manufacturing methods and so on that affect the product, By slightly lowering the alcoholcontent of the sake,　we achieve a clean and refreshing taste. ・Pairing with food, It pairs exceptionally well with white fish sashimi and edamame. This sake is brewed using Niigata-grown Gohyakumangoku rice, carefully polished down to 55%, and pristine underground spring water from the Mt. Myoko range. It offers a refined, fruity Ginjo aroma, a pleasant umami from the rice, and the freshness unique to unpasteurized sake. Best enjoyed chilled, it pairs well with a wide variety of dishes. In Japan, it is available exclusively at member stores. 

Ginjyo "Koshino-Setsugetsuka Namacyo "300ml This sake

Details of "Junmai Koshino-Setsugetsuka", ・Rice (for sakemaking)： Gohyakumangoku ・Rice-polishingrate： 55% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　Akita Konno 12 + K-1501 ・Total acid： 1.5 ・Amino acidcontent：　1.4 ・Alcoholpercentage：　15.6% ・sake metervalue (SMV)：　+1 ・Maturing period and temperature, Aged for approximately 2 years at around 2°C ・Other,manufacturing methods and so on that affect the product, One-time bottle pasteurization, cold bottle aging ・Pairing with food, Fish simmered in soy sauce, Grilled chicken (with sweet &amp; salty soy sauce) This sake is brewed using Niigata-grown Gohyakumangoku rice, carefully polished down to 55%,comparable to Ginjo sake, and pristine underground spring water (soft water) from the Mt. Myokorange, with the traditional skills of Echigo master brewers. After pasteurization in the bottle, it undergoes a period of low-temperature aging in refrigeration, allowing the umami to fully develop before being released for sale. This is an authentic Junmai sake, rich in full-bodied umami. It can be enjoyed both chilled and warm. In Japan, it is available exclusively at member stores. 

Junmai Koshino-Setsugetsuka

Details of "Daiginjyo Koshino-Setsugetsuka Fukurotori-GENSYU", ・Rice (for sakemaking)： Yamada Nishiki (Hyogo Prefecture-grown) ・Rice-polishingrate： 35% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　K-1501 ・Total acid： 1.3 ・Amino acidcontent：　0.8 ・Alcoholpercentage：　17.2% ・sake metervalue (SMV)：　-3 ・Maturing period and temperature, Aged for approximately 1 years at around 2°C ・Other,manufacturing methods and so on that affect the product, One-time bottle pasteurization, cold bottle aging ・Pairing with food, Yudofu (hot tofu), premium kamaboko (fish cake), and more.  This sake is crafted using Yamada Nishiki, often called the 'king of sake rice,' carefully polished down to35%, and brewed with pristine underground spring water (soft water) from the Mt. Myoko range,employing the traditional skills of Echigo master brewers. After pasteurization in the bottle, itundergoes a period of low-temperature aging in refrigeration, allowing the umami to fully develop before being released for sale. It features a fragrant Ginjo bouquet, refined rice umami, deep flavor, and a long, lingering finish. In Japan, it is available exclusively at member stores. 

Daiginjyo Koshino-Setsugetsuka Fukurotori-GENSYU

Details of Honjyozo "Koshino-Setsugetsuka, ・Rice (for sakemaking)： Miyama Nishiki/ Gohyakumangoku ・Rice-polishingrate： 55% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　Akita Konno 12 + K-1501 ・Total acid： 1 ・Amino acidcontent：　1.4 ・Alcoholpercentage：　15.6% ・sake metervalue (SMV)：　±01 ・Maturing period and temperature, Aged for approximately 2 years at around 2°C ・Other,manufacturing methods and so on that affect the product, One-time bottle pasteurization, cold bottle aging ・Pairing with food, Pair with sushi, sashimi, grilled fish, or grilled chicken (with salt) This sake is crafted using high-quality sake rice, carefully polished down to 55%, comparable to Ginjo sake, and brewed with pristine underground spring water (soft water) from the Mt. Myoko range, using the traditional skills of Echigo master brewers. After pasteurization in the bottle, it undergoes a period of low-temperature aging in refrigeration, allowing the umami to fully develop before being released for sale. It features the pure umami and crisp finish unique to low-temperature aging. In Japan, it is available exclusively at member stores. 

Honjyozo Koshino-Setsugetsuka

Hunan Daguanxi Biotechnology Co., Ltd.

Polygonatum Wine, 23% ABV. It is blended mainly from glutinous rice wine, polygonatum, polygonatum odoratum and goji berries. 

Daguanxi Rice Wine, Polygonatum Wine,Wolfberry Blended Wine, Gift Box for Gifting

Product Name: Kiichiro no Sake (喜一郎の酒) – Tokubetsu Junmai Detailed Product Description: ・Rice (for sakemaking)： AKITA-Shu Komachi ・Rice-polishingrate： 58% ・Rice-polishingway： Outsourced ・WaterHardness： Soft Water　77 ・(Sake) yeast：　M-310 ・Total acid： 1.5 ・Amino acidcontent：　1 ・Alcoholpercentage：　15.5 ・sake metervalue (SMV)：　-1 Overview &amp; Story: "Kiichiro no Sake" is a highly acclaimed Tokubetsu Junmai crafted by Kiichiro, the incoming 7th-generation master brewer of Kikusui Shuzo. Designed with a passion for creating an approachable yet sophisticated sake, Kiichiro subtly refines his brewing process each year to bring out the ultimate expression of flavor that delights sake lovers.  Fermented at low temperatures using the prestigious M-310 yeast, this sake undergoes aging inside Kikusui’s Registered Tangible Cultural Property—a historic 1900 brick railway tunnel kept naturally at 11°C (52°F) year-round. It balances a soft, gentle sweetness with a harmonious interplay of five primary flavors, offering incredible taste and craftsmanship at an exceptional value.  Uniqueness &amp; Key Selling Points: Crafted by the 7th Generation Successor: A signature brew representing the future of Kikusui Shuzo, crafted by master brewer Kiichiro with yearly artisanal tweaks.  Exceptional Quality-to-Price Value: Widely praised for offering premium taste and refined craftsmanship at an remarkably accessible price point.  Aromatically Rich &amp; Smooth: Cold-fermented with top-tier M-310 yeast, delivering an inviting, aromatic nose coupled with a silky, smooth mouthfeel and gentle acidity (1.5).  Perfect Balance of 5 Flavors: Masterfully balances mild sweetness with a subtle -1.0 SMV, 1.5 acidity, and 1.0 amino acid content for a rounded, highly drinkable profile.  Tunnel Cellar Maturation: Aged in a historic, eco-friendly railway tunnel cellar, protecting the liquid from light and heat to maintain optimal flavor harmony before shipping.  Flavor Profile &amp; Pairing Recommendations: Profile: Aromatic, silky-smooth, and remarkably gentle on the palate. Offers a pleasing sweetness complemented by balanced acidity, making it easily enjoyably by both men and women.  Serving Suggestion: Highly versatile. Enjoy chilled (8°C – 10°C) to highlight its fresh aromatics, or at room temperature (15°C) to bring out its soft rice sweetness. Food Pairings: Designed as an all-around food-pairing sake (shokuchushu) that effortlessly complements almost any cuisine. Pairs wonderfully with roasted poultry, pork cutlets, grilled fish, sushi, pasta with cream sauce, and everyday home-style cooking.  

KIKUSUI Junmai KIICHIROU’s Sake

Chiyokotobuki Toraya Co., Ltd.

Chiyokotobuki dedicates time and effort to brew this sake of the highest quality. The rice used for this product is special top-quality rice, Yukimegami, which we grow in cooperation with a local sake-rice research group with reduced agrichemical use. Junmai-daiginjo Chiyokotobuki G type has an excellent taste with a clear, delicate aroma and a rich flavor working in harmony. 

Junmai Daiginjo SUISHO50 720ml

Hosan Co Ltd

RICE CRACKERExperience the crispy delight oftraditional Korean rice crackers. Made inKorea at aHACCP-certified facility, our Rice Crackers are light, crispy, and perfectly balanced with a delicate sweetness. They are an ideal snack for all ages and can be enjoyed anytime, anywhere. Available in two delicious flavors: OriginalGreen TeaKey Features Traditional Korean-style rice crackersManufactured in KoreaProduced in a HACCP-certified facilityAvailable in Original and Green Tea flavorsLight, crispy texture with a delicate sweetnessAmbient (shelf-stable) productIdeal for retail and export markets

A+HOSAN RICE CRACKER

Chiyokotobuki dedicates time and effort to brew this sake of the highest quality. The rice used for this product is special top-quality rice, Miyama-nishiki, which we grow in cooperation with a local sake-rice research group with reduced agrichemical use. Junmai-daiginjo Chiyokotobuki G type has an excellent taste with a clear, delicate aroma and a rich flavor working in harmony.  

Junmai Daiginjo TORANOKO 720ml

Junmai Daiginjo KOSUI

Details of "Junmai-Daiginjyo Koshino-Setsugetsuka", ・Rice (for sakemaking)： Not open to the public ・Rice-polishingrate： 50% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　K-1501 ・Total acid： 1.6 ・Amino acidcontent：　1.5 ・Alcoholpercentage：　16.5% ・sake metervalue (SMV)：　-15 ・Maturing period and temperature, Aged for approximately 2 years at around 2°C ・Other,manufacturing methods and so on that affect the product, One-time bottle pasteurization, cold bottle aging ・Pairing with food, Fish simmered in soy sauce, Grilled chicken (with sweet &amp; salty soy sauce) This sake is crafted using carefully polished high-quality rice from Niigata Prefecture, milled down to 50%, and brewed with pristine underground spring water (soft water) from the Mt. Myoko range, utilizing the traditional skills of Echigo master brewers. After pasteurization in the bottle, it undergoes a period of low-temperature aging in refrigeration, allowing the umami to fully develop before being released for sale. It boasts an elegant Ginjo fragrance and refined rice umami, with an exceptional balance of aroma and flavor. In Japan, it is available exclusively at member stores. In Japan, it is available exclusively at member stores.  

Junmai-Daiginjyo Koshino-Setsugetsuka

Babychan (Zhoushan) International Trading Co., Ltd.

100Germinated Rice: farm-to-biscuit traceability, naturally taste—absolutely NO artificial additives and preservatives Baked Air-Puffed:0 % palm oil,0 % frying oil. Self-Feed Training: Small size design strengthens pincer. Independent Pack:Independent wrapped for each two pack,ensuring every bite crunchy. 

Rice cracker（Seaweed）

Product Name: Sanshoraku Junmai (三笑楽 純米酒) Detailed Product Description: Overview &amp; Story: Sanshoraku Sake Brewery is proudly known as "Japan's most remote sake brewery," nestled deep in Gokayama—one of Japan’s heaviest snowfall regions. The local community has long cherished the surrounding beech forests, which serve as natural dams storing vast amounts of melted snow to produce exceptionally soft, pure spring water. Gokayama is also renowned for its historic Gassho-style farmhouses, designated as a UNESCO World Heritage Site in 1995. Crafted in this pristine alpine environment, Sanshoraku Junmai is a signature expression that fully embodies the brewery's distinct identity. Brewed abundantly with locally harvested Gohyakumangoku rice grown in Nanto, this pure Junmai sake captures the authentic character of Gokayama's rich nature and traditional brewing heritage. Uniqueness &amp; Key Selling Points: 100% Local Nanto Gomekumangoku Rice: Brewed using locally cultivated Gohyakumangoku rice, a premier brewing rice that brings out a clean, crisp, and authentic regional character. Traditional Association No. 7 Yeast: Utilizes classic No. 7 yeast to foster a rich, aromatic profile and a well-rounded structure. Rich Koji Aromas &amp; Balanced Acidity: Characterized by the rich, comforting fragrance and flavor of rice koji, balanced seamlessly by a refreshing acidity that tightens the finish. True Expression of the Brewery: Designed to showcase the authentic, uncompromising style of Sanshoraku—combining rich rice umami with a refreshing, palate-cleansing finish. Flavor Profile &amp; Pairing Recommendations: Profile: Features rich Nanto-grown rice umami and a comforting, aromatic koji character, complemented by a clean, refreshing acidity that keeps the palate lively. Serving Temperature: Enjoy chilled (8°C–10°C), at room temperature, or lightly warmed (Nurukan) to experience its expanding umami. Food Pairings: Pairs exceptionally well with robust, bold-tasting dishes, complementing hearty flavors while refreshing the palate for the next bite. It is also an ideal match for regional local specialties, game meats (such as wild game/bear meat), and rich Japanese or Western cuisine. Origin of the Name: The name "Sanshoraku" is derived from an ancient Chinese story in the Noh play "Sansho," embodying the wish: "Drink happily with laughter." 

Sanshoraku Junmai

This Honjozo sake is brewed using an abundant amount of locally grown Gohyakumangoku rice from Johana. Designed with warm sake in mind, it offers rich flavors after sufficient aging, making it ideal for drinking warm. Details of Sanshoraku Honjozo, ・Rice Variety &amp; Polishing Ratio: Gohyakumangoku 65% (for Koji &amp; Shubo), Tentakaku 70% (for Kakemai) ・ Yeast: Association Yeast 7(with foam) ・ Sake Meter Value (SMV): +1.5 ・ Acidity: 1.4 ・ Alcohol Content: 15% Sanshoraku Sake Brewery claims to be “Japan's most remote sake brewery.” Its location in Gokayama is one of Japan's heavy snowfall areas. The local people have cherished the beech forests here, which protect the settlements from avalanches. These beech trees, known as natural dams, store vast amounts of melted snow, producing soft spring water. Gokayama is also famous for its World Heritage Site, the Gassho-style houses, registered in 1995, as well as its local specialty, bear meat, making it a remote area of Japan worth visiting at least once. Sanshoraku's sake is characterized by the rich umami of rice and refreshing acidity.It pairs well with Bold-tasting dishes, complementing the flavors and providing a refreshing palate for the next bite. The name "Sanshoraku" is derived from the ancient Chinese story of the Noh play "Sansho," meaning "Drink happily with laughter."  

Sanshoraku HONJYOZO Yamahai method

Class / Category: Junmai-Ginjo (Unfiltered Unpasteurized Undiluted Sake / 純米吟醸 無濾過生原酒)Ingredients: Rice (Domestic), Rice Koji (Domestic Rice)Rice Variety: Akita Sake Komachi (100% Akita Komachi)Rice Polishing Ratio:58%Yeast: M-310Alcohol Content (ABV): 17%Sake Meter Value (SMV): -0.6Acidity:1.9Amino Acid Level: 1.2Product Name: KIKUSUI 2025BY Batch No. 4 Unpasteurized Undiluted Sake (Junmai Ginjo Muroka Nama Genshu) Detailed Product Description: Overview &amp; Story: Kikusui Shuzo is renowned for its signature aging process, maturing sake deep within a dark, underground tunnel kept at a constant 11°C (52°F) year-round. However, KIKUSUI 2025BY Batch No. 4 is bottled before undergoing tunnel aging. This exclusive release marks the first time ever that Kikusui’s fresh, unpasteurized, and undiluted Nama Genshu is being exported to international markets, offering overseas customers a rare taste straight from the brewery. Uniqueness &amp; Selling Points: Juicy Fresh Apple Aroma: Greets the senses with a gentle, inviting aroma of fresh, crisp green apples.Luscious &amp; Balanced Flavor Profile: Features a soft, sweet initial attack on the palate, evolving into a beautiful harmony of ripe fruit sweetness and gentle, balanced acidity (1.9).Ultra-Fresh Junmai Ginjo: Crafted as a premium Junmai Ginjo using M-310 yeast and Akita Sake Komachi rice polished down to 58%. Leaving it unfiltered, unpasteurized, and undiluted preserves the natural, lively energy of the sake.First-Ever Overseas Release: An extraordinary opportunity for international sake lovers to taste a fresh batch that was previously available only at the distillery.100% Local Akita Ingredients: Brewed with 100% regional Akita Sake Komachi rice and local brewing technique.Pairing Recommendations: The delicate fruity sweetness and gentle acidity of this Junmai Ginjo make it an outstanding pairing for fruit-based appetizers, fresh salads with citrus dressing, soft cheeses (like brie or goat cheese), steamed white fish, and lightly spiced Asian dishes. Serve well-chilled.  

KIKUSUI 2025BY Batch No. 4 Unpasteurized Undiluted Sake/Junmai-Ginjyo

Class / Category: Junmai-shu (Unfiltered Unpasteurized Undiluted Sake / 純米 無濾過生原酒)Ingredients: Rice (Domestic), Rice Koji (Domestic Rice)Rice Variety: Akita Sake Komachi (100% Akita Komachi)Rice Polishing Ratio: 60%Yeast: Akita Yeast No. 12Alcohol Content (ABV): 18%Sake Meter Value (SMV): +3.8Acidity: 2.1Amino Acid Level: 1.3Overview &amp; Story: Kikusui Shuzo is renowned for its signature aging technique—maturing sake deep within a dark, underground tunnel kept at a constant 11°C (52°F) year-round. However, KIKUSUI 2025BY Batch No. 1 offers a rare and captivating contrast: it is bottled before entering the tunnel. This release marks the first time ever that Kikusui’s fresh, unpasteurized, and undiluted Nama Genshu is being made available to international markets! Uniqueness &amp; Selling Points: First-Ever Overseas Release: For the first time, international sake enthusiasts can experience the raw, vibrant flavor of Kikusui's very first batch of the brewing season—a fresh-from-the-brewery taste previously available only locally.Ultra-Fresh &amp; Lively Profile: Bypassing the aging process, heat pasteurization, and filtration, this Muroka Nama Genshu captures the pure, energetic spirit of freshly pressed sake in its most authentic form.Gentle Banana Aroma: Features a soft, comforting aroma reminiscent of sweet bananas, creating an inviting sensory experience from the first pour.Bold Yet Refreshing: Bottled at a rich 18% ABV with a crisp acidity (2.1), it balances a robust body with a light, surprisingly clean finish (+3.8 SMV).100% Akita Provenance: Crafted entirely with regional Akita ingredients—100% local Akita Sake Komachi rice (polished to 60%) and fermented with signature Akita Yeast No. 12.Pairing Recommendations: With its rich body and refreshing acidity, this vibrant sake pairs beautifully with rich seafood (salmon, yellowtail, sashimi), tempura, savory yakitori, and creamy cheeses. Serve well-chilled.  

 KIKUSUI 2025BY Batch No. 1 Unpasteurized Undiluted Sake

Kiraboshi Co., Ltd.

A delicate, elegant bouquet reminiscent of white peach and honey-glazed apple. The rice's rich umami unfolds in perfect harmony with a crisp, refined acidity. building into a layered, satisfying depth of flavor. Rich and rounded on the palate, yet finishing with a remarkably clean, crisp elegance. 

KIRAGIKU "Fuku" Junmai Daiginjo

Product Name: Junmai Kimoto "Maruto" (純米 生酛 マルト)  Detailed Product Description: Overview &amp; Story: "Maruto" is a Junmai sake from Kurosawa Sake Brewery, crafted using the time-honored, traditional Kimoto brewing method. Named after a sunrise symbol representing energy and vitality, this vibrant sake captures the raw, bold character of long-term natural fermentation driven by wild lactic acid bacteria. Brewed with 100% locally grown Nagano Hitogokochi rice polished to 65%, "Maruto" is proudly certified as a GI Shinshu product, guaranteeing its regional origin and exceptional quality.  Uniqueness &amp; Key Selling Points: Authentic Traditional Kimoto Method: Crafted through labor-intensive natural fermentation, creating a fresh, characterful Kimoto profile rich in natural lactic acidity and deep umami.  Bold Flavor with Refreshing Aftertaste: Perfectly balances rich rice sweetness, vibrant acidity, and robust umami with a sharp, crisp finish (+2.0 SMV).  GI Shinshu Certification: Officially recognized for its authentic Nagano heritage and adherence to high-quality regional standards.  Versatile &amp; Food-Friendly: Designed specifically to pair alongside bold, flavorful, and rich cuisine, standing up effortlessly to fried foods and savory sauces.  100% Nagano Provenance: Brewed with 100% local Nagano-produced Hitogokochi rice, polished to 65% for maximum rice flavor retention.  Flavor Profile &amp; Pairing Recommendations: Profile: Robust, energetic, and rich. Features a harmonious structure where vibrant acidity cuts through deep rice sweetness, leaving a clean and refreshing aftertaste.  Serving Temperature: Best enjoyed slightly chilled (Cold) or at Room Temperature. (Note: Avoid hot serving to preserve its vibrant acidity).  Food Pairings: Outstanding alongside rich, savory, or oily dishes. Ideal pairings include Pork Cutlets (Tonkatsu), Shrimp Tempura, fried chicken (Karaage), grilled pork belly, creamy cheese dishes, and savory BBQ sauce dishes. 

KUROSAWA Junmai Kimoto "Maruto"

Class / Category: Junmai Daiginjo (Unfiltered Unpasteurized Undiluted Sake / 純米大吟醸 無濾過生原酒)Ingredients: Rice (Domestic), Rice Koji (Domestic Rice)Rice Variety: Akita Sake Komachi (100% Akita Komachi)Rice Polishing Ratio: 48%Yeast: M-310Alcohol Content (ABV): 17.7%Sake Meter Value (SMV): +0.1Acidity: 1.9Amino Acid Level: 1.2Product Name: KIKUSUI 2025BY Batch No. 5 Unpasteurized Undiluted Sake (Junmai Daiginjo Muroka Nama Genshu) Detailed Product Description:Overview &amp; Story: Kikusui Shuzo is renowned for its signature aging process, maturing sake deep within a dark, underground tunnel kept at a constant 11°C (52°F) year-round. However, KIKUSUI 2025BY Batch No. 5 is bottled before undergoing tunnel aging. This exclusive release marks the first time ever that Kikusui’s fresh, unpasteurized, and undiluted Nama Genshu is being exported to international markets, offering overseas customers a rare, pristine taste straight from the brewery. Uniqueness &amp; Selling Points:Complex Fruity Aroma (Apple &amp; Fig): Unveils a captivating and layered bouquet with notes of fresh apple, rich fig, and delicate fruitiness that broadens the sensory experience.Refined &amp; Crisp Mouthfeel: As a top-tier Junmai Daiginjo (48% polishing ratio), it offers a clean, crystal-clear palate with a light touch that never overwhelms, making it extraordinarily easy and pleasant to drink. Ultra-Fresh &amp; Pure: Left unfiltered, unpasteurized, and undiluted, capturing the raw, vibrant elegance of freshly pressed ultra-premium sake in its purest form. First-Ever Overseas Release: A rare opportunity for international sake connoisseurs to experience Kikusui's freshly brewed Junmai Daiginjo before it enters the tunnel cellar.100% Local Akita Provenance: Brewed using 100% premium Akita Sake Komachi rice polished to 48% and fermented with aromatic M-310 yeast. Pairing Recommendations:With its clean mouthfeel and complex fruity notes, this Junmai Daiginjo pairs elegantly with fresh sashimi, raw oysters, delicate seafood carpaccio, prosciutto with figs, or light goat cheese. Serve well-chilled in a wine glass to fully appreciate its complex bouquet.  

KIKUSUI 2025BY Batch No. 5 Unpasteurized Undiluted Sake/Junmai Daiginjo

Product Name: KIKUSUI 2025BY Batch No. 4 – Pasteurized Junmai Ginjo (4号仕込 火入)  Detailed Product Description: Overview &amp; Story: "KIKUSUI Batch No. 4 (Pasteurized Version)" is an elegant Junmai Ginjo crafted by Kikusui Shuzo in Akita Prefecture. Brewed using 100% locally grown Akita Sakekomachi rice polished down to 58% and fermented with pristine M-310 yeast, this expression undergoes careful pasteurization (Hiire) after aging in Kikusui's historic 1900 railway tunnel cellar (maintained at a natural 11°C). While retaining the signature juicy fruitfulness of Batch No. 4, the pasteurization process brings an added layer of stability, smoothness, and refined harmony, making it exceptionally food-friendly.  Uniqueness &amp; Key Selling Points: Refined Pasteurized Stability: Carefully heat-treated (Hiire) to stabilize the delicate flavors, offering long-lasting freshness and a smoother, more settled profile compared to the unpasteurized raw version. Akita Sakekomachi Rice (58% Polishing): Brewed exclusively with 100% Akita-grown Sakekomachi rice milled to 58%, yielding a clean and graceful palate. M-310 Yeast Fermentation: Showcases the hallmark fresh, apple-like aromatics and gentle sweetness characteristic of M-310 yeast.  Tunnel-Aged Excellence: Rested in Kikusui's historic brick railway tunnel cellar, protecting the sake from light and temperature fluctuations before shipping.  Well-Balanced Specifications: Features a gentle -0.5 SMV, 1.7 acidity, 1.1 amino acid content, and an approachable 15% ABV.  Flavor Profile &amp; Serving Recommendations: Profile: Features fresh, juicy apple-like aromas combined with a light, pleasant sweetness and a well-rounded, smooth finish. The pasteurization softens any raw edge, resulting in a cleaner, more harmonious mouthfeel.  Serving Temperatures: Highly versatile. Enjoy chilled (8°C–10°C) to highlight its crisp fruitiness, or at room temperature / mildly warmed (Nurukan) to unfold its soft rice umami. Food Pairings: Excellent as an all-around meal companion (shokuchushu). Pairs wonderfully with light appetizers, prosciutto and melon, fresh seafood, steamed dishes, light poultry, and subtle Asian fusion cuisine. 

My Sourcing