Brilliant Rich Electronics Ltd

Wine Chiller is for cooling or warming the Champagne or Japanese Sake temperature can be adjustable. With room temperature of about 20C , unit when using for cooler about 10C to 13C lower than room temperature . Warmer about 20C to 25C higher than room temperature . Wireless speaker , Hand free answering of a phone call thought wireless . Voltage 7.5V/2.5A

 Model 1901C Cooler and Warmer Wine soft chiller with wireless speaker and color changing 

IKETOME.Co.Ltd

Product Name: Shukondei Noshiro Kamutachi (朱金泥能代 醸蒸多知) ■Comes in a box with Yuzen-cloth ■Saek mater value: +5 ■Acidity:+1.4 ■Rice (for sake making) ：YAMADA-NISAHIKI ■Polished rice ratio：33% ■Alcohol volume：around 17.5％ Detailed Product Description: Overview &amp; Story: "Shukondei Noshiro Kamutachi" is the absolute pinnacle of Kikusui Shuzo’s craft. Steeped in Japanese mythology, its name honors Kamutachi, the ancient deity of sake brewing believed to revive life. Brewed from 100% Yamadanishiki rice polished to an exquisite 33%, the finest batch of the year is collected drop-by-drop using the traditional Fukuro-tsuri (bag-hanging) method without applying mechanical pressure. The golden liquid is then aged for three full years inside Kikusui’s historic brick railway tunnel (built in 1900), where a natural, eco-friendly temperature of 11°C (52°F) and pitch darkness allow it to evolve into smooth perfection. Encased in a luxurious hand-crafted Yuzen dye cloth box, this rare masterpiece is produced in an ultra-exclusive run of only 60 bottles (1.8L) per year. Uniqueness &amp; Key Selling Points: Ultra-Limited Production (60 Bottles/Year): An extraordinarily rare vintage designed for high-end collectors, luxury hospitality, and prestigious gifting. 3-Year Tunnel Maturation: Aged in absolute darkness at a constant 11°C in a historic 1900 railway tunnel, resulting in an exceptionally silky depth, subtle complexity, and perfect balance. Fukuro-tsuri (Free-Run Drop Sake): Pressed solely under gravity without pressing machines, capturing only the purest "soul of the sake" with unmatched elegance and zero harshness. Masterpiece Specs: Crafted from premier Yamadanishiki rice polished to 33%, featuring +5.0 SMV, 1.4 acidity, and ~17.5% ABV for a dry, sophisticated, yet remarkably smooth finish. Exquisite Yuzen Cloth Packaging: Presented in a beautiful box wrapped in traditional Japanese Yuzen-dyed fabric, reflecting its divine heritage. Flavor &amp; Pairing Recommendations: Profile: Silky smooth with a radiant golden elegance, combining delicate floral notes with deep, velvet-like umami brought forth by three years of quiet tunnel aging. Serving Temperature: Serve chilled (8°C – 10°C / 46°F – 50°F) in a high-end wine glass to allow the complex aromas to open up. Food Pairings: Outstanding both as an aperitif and alongside fine cuisine. Pairs brilliantly with luxury seafood (caviar, sea urchin, raw oysters, otoro sashimi), Wagyu beef carpaccio, roasted duck, and artisanal hard cheeses. 

KIKUSUI Dai-Ginjyo SYUKONDEI NOSHIRO KAMUTACHI

Product Name: Sanshoraku Daiginjo (三笑楽 大吟醸) 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. Brewed during January—the coldest, most pristine month of the year in Gokayama—Sanshoraku Daiginjo is the brewery's crowning masterpiece. It is meticulously crafted using top-tier Yamadanishiki rice from Hyogo Prefecture, polished down to 40%, and fermented with traditional Kanazawa Yeast (KZ-4). A multi-award winner at the Kanazawa Regional Taxation Bureau Sake Awards, this expression offers an exquisite harmony of delicate aromas and gentle sweetness designed to elevate fine dining. Uniqueness &amp; Key Selling Points: Hyogo Yamadanishiki at 40% Polishing: Crafted from premier Yamadanishiki rice milled to an ultra-refined 40%, ensuring supreme elegance and crystal-clear purity. Traditional Kanazawa Yeast (KZ-4): Fermented with indigenous Kanazawa yeast, renowned for yielding a restrained, delicate, and sophisticated ginjo aroma rather than overpowering fruitiness. Award-Winning Excellence: Extensively recognized for its superior quality, earning Gold/Prize honors at the prestigious Kanazawa Regional Taxation Bureau Sake Awards. Designed for Fine Dining: Unlike modern, overly aromatic daiginjos that can overwhelm food, this expression is crafted with a balanced, food-friendly structure that harmonizes beautifully with culinary creations. Flavor Profile &amp; Pairing Recommendations: Profile: Delicate, refined, and elegant. Features a gentle, subtle ginjo aroma, a soft and graceful sweetness from Yamadanishiki, and a clean, refreshing finish. Serving Temperature: Best served well-chilled (8°C–10°C) in a wine glass to fully capture its subtle aromatics. Food Pairings: Pairs exceptionally well with delicate seafood, white fish carpaccio, steamed or lightly grilled fish, sushi, and fine Japanese or Western appetizers, complementing the meal while providing a refreshing palate for the next bite. 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 Daiginjo

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

akita prefecture

秋田県の飛良泉本舗が製造する日本酒です。 アルコール度数は12%と低アルコールであることが特徴です。 優しさのある敬意と酸味を受け入れます。  こちらは秋田県の平泉本舗が醸造した日本酒です。 アルコール度数は12%と比較的低めです。 You can enjoy a gentle sweetness balanced with a crisp acidity. 

Hina Japanese sake 

Azuda Int'l Ltd

Acrylic Shot Glass SIZE: 3.7 DIA.*9.3 H CM CAPACITY: 70 ML / 2.3 oz    #shot glasses #wine glasses #PLASTIC WINE GLASSES #TABLEWARE #DRINKING GLASSES #WINE GLASSES #OUTDOOR WINE GLASSES #PICNIC GLASSES  

Acrylic Shot Glass

Acrylic Shot Glass SIZE: 4.4DIA.X6H. CM CAPACITY: 60 ML / 2 oz #shot glasses #wine glasses #PLASTIC WINE GLASSES #TABLEWARE #DRINKING GLASSES #WINE GLASSES #OUTDOOR WINE GLASSES #PICNIC GLASSES  

Kiraboshi Co., Ltd.

An elegant, vibrant bouquet reminiscent of melon and honeyed muscat grapes. A clean, beautifully balanced umami unfolds smoothly, delivering a fruit-forward character. Crafted as a food-pairing sake versatile enough to open a celebration with a toast. 

Kiragiku “Kotobuki” Junmai Daiginjo

toffers &amp; rich. elegant aroma reminiscent of white peach and ripe melon. A refined. sophisticated umami harmonizes beautifully with acidity that With a supple, crystalline character reminiscent of fine white wine, this is a truly refined pour that adds a touch of elegance to any dining table, whether the cuisine is Japanese or Western. 

KIRAGIKU "LE"  Junmai Daiginjo

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

Product Name: Maruto Kimoto Junmai Daiginjo "SAKU1" (マルト生酛純米大吟醸 SAKU1) – Limited Release Detailed Product Description: Overview &amp; Story: "Maruto SAKU1" is a premier Junmai Daiginjo from Kurosawa Sake Brewery, located at a high altitude of 800 meters in Sakuho, Nagano. This limited-edition expression represents the brewery's deep connection to its land, guided by their philosophy "No Sake, No Life." It is brewed with 100% estate-grown Hitogokochi rice cultivated in fields within 500 meters of the brewery overlooking the Yatsugatake and Asama mountains, polished down to 49% in-house. Fermented using "SAKU1" yeast—a unique wild yeast isolated from the local natural environment of Saku by Tokyo University of Agriculture—and crafted through the traditional Kimoto method with a single heat pasteurization, this ultra-premium sake offers a rich, characterful taste that reflects the true terroir of Sakuho. Uniqueness &amp; Key Selling Points: 100% Estate-Grown Rice (Terroir Driven): Crafted entirely with Hitogokochi rice grown on Kurosawa’s own farm right next to the brewery, ensuring total quality control from soil to bottle. Exclusive Local Wild Yeast ("SAKU1"): Fermented with a proprietary yeast isolated from Saku’s natural environment, giving it a distinctive, vibrant regional flavor profile. Traditional Kimoto Craftsmanship: Made using time-honored natural Kimoto fermentation, yielding a robust body and a harmoniously rich umami structure. Vibrant Acidity &amp; Smooth Texture: Features a striking acidity level of 2.3 balanced with a +1.0 SMV and 16.5% ABV, resulting in a rich yet surprisingly smooth finish and a velvety throat feel. High-Altitude Alpine Water: Brewed with pure subsoil spring water from the Chikuma River in the cold, clear climate of the Shinshu highlands. Flavor Profile &amp; Pairing Recommendations: Profile: Robust and deeply flavorful with a smooth, velvety finish. A harmonious blend of rich rice umami, gentle sweetness, and a bright, refreshing acidity (2.3) that elevates every sip. Serving Temperature: Highly versatile. Best enjoyed chilled (Cold / 8°C–10°C) to emphasize its vibrant acidity, or at Room Temperature / Mild Warmth (Warm) to unfold its deep rice umami. Food Pairings: Thanks to its high acidity and rich Kimoto structure, it pairs exceptionally well with rich seafood and savory meats. Excellent alongside Grilled Duck with Berry/Citrus Reduction, Pork Cutlet (Tonkatsu), Miso-Glazed Cod, Seared Tuna, Tempura, and rich, creamy cheeses.  

KUROSAWA Kimoto Junmai Daiginjo ”Maruto SAKU1”

Product Name: Junmai Kimoto "Maruto" Nature – Yeast-Free Natural Kimoto (生酛純米酵母無添加 マルト Nature) Detailed Product Description: Overview &amp; Story: "Maruto Nature" is an extraordinary, philosophy-driven Junmai sake from Kurosawa Sake Brewery that returns to the very origins of brewing. The name "Maruto" derives from the brewery's historic roof symbol combining a circle (representing the sun) and the kanji for rising (登), symbolizing vitality and the dawn of a new energy. Crafted using a completely wild, yeast-free approach, this sake relies entirely on the natural selection of indigenous lactic acid bacteria and house yeasts naturally residing within the historic brewery walls. Instead of adding cultured yeast, the brewers patiently wait for indigenous airborne cellar yeast to settle into the mash. Brewed with 100% estate-grown Hitogokochi rice harvested from fields within 500 meters of the brewery in Hozumi, Sakuho, this rare vintage offers a deeply authentic taste of the brewery's living ecosystem (Note: SMV and acidity vary slightly by vintage). Uniqueness &amp; Key Selling Points: 100% Yeast-Free &amp; Indigenous House Yeast: Completely free of added commercial yeast; fermented naturally by wild airborne microbes and resident cellar yeasts unique to Kurosawa’s brewery environment. Traditional Kimoto Mastery: Harnesses the natural competition of wild lactic acid bacteria to build a robust, wild, and deeply complex flavor structure. Estate-Grown Terroir Rice: Brewed exclusively using 100% estate-grown Hitogokochi rice cultivated in Kurosawa’s own nearby farm plots. Bold, Wild Profile with High Acidity: Features a striking acidity level of 3.0 and a rich, sweet-leaning -9.0 SMV, delivering a bold, captivating balance that hooks the palate. French Cuisine Friendly: Thanks to its high natural acidity and wild umami depth, it is uniquely suited to pair harmoniously with complex French sauces and savory Western dishes. Flavor Profile &amp; Serving Recommendations: Profile: Wild, robust, and captivating. Offers a rich, sweet initial attack (-9.0 SMV) beautifully reined in by a vibrant, punchy natural acidity (3.0), creating a memorable, addictive flavor balance with a clean, lingering finish. Serving Temperatures: Chilled (Cold / 8°C–10°C): Highlights its refreshing, lively natural acidity. Mild Warmth (Nurukan / 40°C–45°C): Highly recommended; warming unlocks its deep, wild umami and rounds out its rich character. Food Pairings: Exceptional alongside rich, savory, and complex dishes. Ideal pairings include French cuisine with reduction sauces, roasted meats, rich cheeses, game dishes, and savory stews. 

KUROSAWA Junmai Kimoto "Maruto" Nature – Yeast-Free Natural Kimoto

Product Name: Kurosawa Shirakaba GIN (黒澤白樺GIN) – Craft Botanical Gin Detailed Product Description: Overview &amp; Story: "Kurosawa Shirakaba GIN" is an artisanal craft gin created by Kurosawa Sake Brewery, reflecting the refreshing forest ecosystem of Nagano’s Yatsugatake Highlands. The spirit is distilled from a base of rice spirits derived from Kurosawa's own premium sake brewing byproducts. It is infused with local botanicals harvested from the famed Yachiho Highlands—home to Japan’s largest and most pristine White Birch (Shirakaba) forest. To dilute and proof the spirit to 40% ABV, the distillery uniquely uses vitalizing natural white birch sap, creating a truly authentic botanical craft gin that captures the crisp, vibrant essence of Shinshu’s alpine woodlands. Uniqueness &amp; Key Selling Points: Sake Brewery Base Spirit: Crafted from rice spirits derived from Kurosawa’s own premium sake brewing process, imparting a smooth, velvety rice backbone. Infused with Premium White Birch (Shirakaba): Botanicals include twigs and leaves harvested directly from the renowned Yachiho Highlands white birch forest, coupled with rare natural birch sap used for proofing. Locally Sourced Shinshu Botanicals: Distilled with a complex blend of regional ingredients including Japanese pepper leaves (sansho), mulberry fruits (kuwa no mi), plum (ume), and classic juniper berries. Seasonal &amp; Limited Distillation: Because fresh white birch leaves are harvested exclusively in early summer, production is strictly limited and seasonal. Exceptional Gin &amp; Soda Profile: Specially engineered to shine when mixed with soda (1:3 or 1:3.5 ratio), unlocking a sweet, aromatic burst of forest botanicals and crisp birch notes. Flavor Profile &amp; Serving Recommendations: Profile: Aromatic, woody, and invigorating. Offers a delicate rice sweetness from the base spirit, balanced by bright citrusy herbs, spicy sansho notes, and the sweet, comforting forest aroma of white birch. Serving Suggestions: Shirakaba Gin &amp; Soda (Recommended / Ratio 1:3 to 1:3.5): Poured over ice with chilled club soda to elevate its fragrant birch sweetness and forest aromatics. On the Rocks / Gin &amp; Tonic / Gin Lime: Highly versatile for craft cocktail programs. 

KUROSAWA KUROSAWA Shirakaba GIN

Kung Kai Hong Company Limited

Item #G604-M70 Capacity: Carafe - 300ml, Sake Cups 55ml x 2 Japanese CraftsmanshipToyo-Sasaki Glass was created in 2002 following the merger between the Houseware Division of Toyo Glass and Sasaki Glass, two of Japan's oldest and largest glassware manufacturing companies. The combination of their longstanding traditions, technologies, and extensive sales networks have made this brand the biggest glassware manufacturer in Japan and marked a new chapter in Japan's glassware industry.Toyo-Sasaki Glass has become the most popular glasseware brand in Japan’s hospitality and foodservice industry and is proudly the No.1 glassware manufacturer in Japan in terms of production and delivery volume. 

Toyo Sasaki Handmade Sake Glass Collection Blue (1 Carafe & 2 Sake Cups)

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

Product Name: Sanshoraku Junmai Daiginjo (三笑楽 純米大吟醸) 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. As a masterclass in brewing craftsmanship, Sanshoraku Junmai Daiginjo is crafted using beloved Omachi rice from Okayama Prefecture, polished down to 40%. Brewed utilizing the traditional, labor-intensive Yamahai starter method and classic Association No. 7 yeast, this masterpiece delivers the ultimate expression of depth, richness, and food-pairing versatility. Uniqueness &amp; Key Selling Points: Premium Okayama Omachi Rice (40% Polishing): Brewed with the legendary Omachi rice varietal, renowned for imparting a rich, robust umami and structural depth. Traditional Yamahai Craftsmanship: Utilizes the traditional Yamahai method to naturally foster wild lactic acid, resulting in a complex, multi-layered acidity and a robust backbone. Association No. 7 Yeast: Fermented with classic No. 7 yeast to maintain a calm, refined aroma that never overpowers the dining experience. Designed as an Exceptional Food Sake: Unlike overly aromatic modern daiginjos, this is purposely built as a rich, harmonious food-pairing companion that enhances heavy or flavorful dishes. Flavor Profile &amp; Pairing Recommendations: Profile: Features a calm, refined aroma followed by a smooth, thick, and velvety mouthfeel. Delivers the rich umami characteristic of Omachi rice, balanced beautifully by a delicate yet complex Yamahai acidity and a clean, sharp finish. Serving Temperature: Best enjoyed chilled (8°C–10°C) or at room temperature to fully appreciate its structural depth. Food Pairings: Pairs exceptionally well with oily dishes, rich-flavored cuisine, grilled meats, and robust local specialties, cutting through richness while providing a refreshing palate-cleansing effect for the next bite. 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-Daiginjo

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

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

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: Ore no Kame Daichi (俺の亀 大地) – 8-Year Tunnel Aged Premium Sake (Limited Release) Detailed Product Description: ■Rice (for sake making); "Kame-no-o (Tail of Turtle) Akita Prefecture" ■ Rice-polishing rate; 40% ■ Rice-polishing way; Outsourced ■ Water Hardness; Soft Water　77 ■ (Sake) yeast; M-310 ■ Total acid; 1.6 ■ Amino acid content; 1 ■ Alcohol percentage; 16.3 ■ sake meter value (SMV); ±0 Overview &amp; Story: "Ore no Kame Daichi" is an ultra-exclusive, limited-edition masterpiece created through the precision of master brewing and the quiet magic of time. Brewed from Akita-grown Kame-no-o—a legendary, hard-to-cultivate heritage sake rice—and polished down to a luxurious 40%, this liquid won Gold at the 2017 National New Sake Tasting Competition and earned exceptional praise at the 2018 competition. Since March 2018, it has been rested for 8 full years in Kikusui’s historic brick railway tunnel (built in 1900), where a natural, eco-friendly temperature of 11°C (52°F) is maintained year-round without artificial power. Despite its extensive aging, it retains the brilliant clarity of a young sake, combined with a uniquely velvety, mellow richness. This rare, limited vintage offers an exquisite flavor profile that may never be replicated again. Uniqueness &amp; Key Selling Points: Limited Edition &amp; Award-Winning Heritage: An extremely limited release originating from Gold Medal-winning batches at the National New Sake Tasting Competition, crafted from rare, heirloom Kame-no-o rice. 8-Year Cellar Aging with Crystal Clarity: Aged at a constant 11°C in complete darkness for 8 years, preserving stunning crystal clarity while developing unmatched elegance, depth, and smooth complexity. Precision Koji &amp; Yeast Craftsmanship: Brewed using M-310 yeast and a customized koji process specifically engineered to extract the fullest potential of Kame-no-o rice. Masterpiece Balance: Features a perfectly balanced ±0.0 SMV, 1.6 acidity, 1.0 amino acid content, and 16.3% ABV, offering a silky, harmonious palate. Eco-Friendly Tunnel Storage: Preserved in a historic 1900 railway tunnel, completely shielded from light and heat fluctuations—sake’s primary enemies. Flavor Profile &amp; Pairing Recommendations: Profile: Incredibly smooth, gentle, and rounded. Delivers refined rice umami, delicate sweetness, and a silky texture with zero harshness, accompanied by a clean, lingering finish. Serving Suggestion: Best served chilled (8°C – 10°C / 46°F – 50°F) as a memorable toast or aperitif. Food Pairings: Versatile throughout meals, pairing extraordinarily well with chicken dishes (roasted chicken with herbs, chicken yakitori with salt or tare, chicken ballotine), light meats, grilled salmon, and steamed seafood. 

KIKUSUI Dai-Ginjyo "My Turtle Earth"

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 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

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.  

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