Jiangsu Sanjiasan Food Technology Co. Ltd

Our rice wine series inherits traditional intangible cultural heritage brewing techniques, crafted from high-quality glutinous rice and natural fresh ingredients including osmanthus, honey peach, green plum, pomelo, lotus leaf and goji berry. Alcohol ranges from 4% to 16% vol. Low-alcohol versions deliver soft, sweet floral and fruity flavor for casual drinking, while medium-alcohol rice wines feature richer layered taste suitable for meals and gift sets. No artificial flavors, pigments or preservatives are added. OEM and custom packaging services are available for global distributors.                                                       GHMNM1Osmanthus Honey Brew4% volOsmanthus, Glutinous RiceRice Wine (Mijiu)HGJYM1Huagui Jiangyin5% volRice, OsmanthusRice Wine (Mijiu)HGJYM2Huagui Jiangyin16% volRice, OsmanthusRice Wine (Mijiu)JYHM1Jiangyinhao16% volRiceRice Wine (Mijiu)TZJYM1Taozui Jiangyin5% volRice, Honey Peach, Goji BerryRice Wine (Mijiu)TZJYM2Taozui Jiangyin16% volRice, Honey Peach, Goji BerryRice Wine (Mijiu)XHJYM1Xianghe Jiangyin11% volRice, Lotus LeafRice Wine (Mijiu)XHJYM2Xianghe Jiangyin16% volRice, Lotus LeafRice Wine (Mijiu)MHJYM1Meihao Jiangyin11% volRice, Green PlumRice Wine (Mijiu)MHJYM2Meihao Jiangyin16% volRice, Green PlumRice Wine (Mijiu)FYJYM1Fuyou Jiangyin16% volRice, PomeloRice Wine (Mijiu)

Rice Wine (Mijiu)

Jiangxi Fenggang Wine Industry Co., Ltd.

330ml Jiujiang Glutinous Rice Wine, our popular ready‑to‑drink bottled rice wine. Produced with premium local round glutinous rice and ancient sealed‑jar fermentation technique, free of artificial additives. It delivers soft sweet taste and natural rice fragrance. Convenient 330‑ml bottle for daily drinking, parties and gifts. Available for wholesale and retail orders. 

Jiujiang Glutinous Rice Wine

IKETOME.Co.Ltd

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

1L Jiujiang Glutinous Rice Wine. Made of premium local round glutinous rice with traditional sealed‑jar fermentation, no artificial additives. Rich natural rice aroma, mellow sweet flavour. Large‑volume bottle perfect for family drinking, catering and gift use, support wholesale &amp; retail.  

 Jiujiang Glutinous Rice Wine

ASIA BREWERY (XIAMEN) LTD.

Ingredients: Rice, water, salt, yeast.  In the early 20th century, a low-alcohol, fragrant type of Japanese sake was introduced to Taiwan. Under the refinement and improvement by Taiwanese winemaker Ke Zhenwan, it developed into the unique style Taiwanese rice wine. In the late 1920s, Ke Zhenwan traveled to Xiamen, where he established his own brewery and collaborated with Jin Yuan Brewery to develop Xiamen rice wine, using their own Xiamen baiqu (white yeast) and It has become a famous rice wine in the Fujian region.  Phoenix Brand rice wine is primarily made from milled rice, integrating the long history of rice wine culture in Fujian. The wine is with a mellow body and unique flavor, nourishing and value for money. Moderate consumption can provide health benefits, making it a truly authentic and well-regarded wine for centuries.  米酒配料表：大米、水、盐、粬。  规格：750ml×12  20世纪初，日本一低度清香型的清酒传入台湾，在台湾民间酿酒师柯振旺精心改造提升下，形成有独特风格的台湾米酒。20年代后期，柯振旺渡海来到厦门，自开酒坊，并与晋源酒厂合作，精心研制，采用自产的厦门白曲，陈酿而成了名扬八闽的厦门米酒。 丹凤米酒以精白大米为主要原料，融合闽南悠久的米酒文化，酒质醇美，温润滋补，风味别具，物美价廉。常饮更可益寿延年，实乃地地道道，百年好酒。   

如意牌陈年米酒

Sealed Jar Premium Yellow Rice Wine. Brewed from high‑quality glutinous rice with intangible‑heritage sealed‑jar fermentation craft. Mellow and well‑balanced taste with rich cereal aroma. Can be served warm or at room temperature. Available for retail and wholesale. 

Sealed Jar Premium Yellow Rice Wine

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"

Cleddau Brewing Co.

Langum HI &amp; LO Product Description Langum is our Premium Rice Lager, brewed as a matched HI and LO pair under Cleddau Brewing Co.’s own market position:Dual Strength Brewing. Langum is clean, crisp and drinkable, while carrying the premium feel and provenance of independent Welsh beer. It is not a generic lager and it is not a lower-strength compromise. Langum HI and Langum LO sit together as one beer family, giving consumers a clear choice of strength while keeping the same style direction, brand identity and drinking expectation. It is our lager expression of the idea:One Recipe. Two Expressions. Langum HI is the full-strength expression at5.0% ABV. It is bright, smooth and refreshing, with a clean lager profile, gentle malt sweetness, light grain character and a crisp finish. The use of rice helps create a lighter body and polished drinkability, while the beer still has enough presence to feel premium and satisfying. It is made for consumers who want a modern lager that is easy to enjoy, but not ordinary. Langum LO is the lower-strength expression at2.9% ABV. It keeps the same clean lager identity in a lighter, more moderate format, with crisp refreshment, gentle malt character and excellent drinkability. It is designed for consumers who want lager with less alcohol, without being pushed into alcohol-free, soft drink, or a completely different beer style. Together, Langum HI and Langum LO show how Dual Strength Brewing works in one of the world’s most familiar beer categories. Lager is understood by consumers everywhere, but Langum gives that familiarity a new commercial structure: a premium full-strength option and a lower-strength option presented side by side within the same beer family. The HI version serves fuller-strength occasions: evening drinks, food pairing, hospitality, premium retail purchase and consumers looking for a clean, confident lager. The LO version serves moderation-led occasions: lunchtime, midweek drinking, daytime events, pacing, designated-driver moments and consumers reducing alcohol while still wanting a proper beer. For retailers, importers and distributors, Langum offers an accessible entry point into the Cleddau range. The paired HI and LO format is simple to understand, easy to merchandise and relevant to modern drinking behaviour. It allows buyers to offer choice without splitting the consumer across unrelated products. Cleddau Brewing Co. is an independent Welsh brewery based in Pembroke Dock, Pembrokeshire. Langum is Welsh-born, but its appeal is international: clean lager refreshment, premium presentation and a clear strength choice. Langum HI &amp; LO offers buyers a distinctive Welsh craft beer proposition with strong shelf presence, broad consumer relevance and a simple message: same beer family, different strength for different moments. Premium, crisp and export-ready, Langum HI &amp; LO is a clear and highly accessible expression of our Dual Strength Brewing position. 

Cleddau Langum Lager HI & LO

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 Genshu (三笑楽 原酒 – Undiluted Sake) 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. To allow sake enthusiasts to experience the rich, concentrated character directly from the tank, Sanshoraku bottles this special expression as an un-watered Genshu (undiluted sake). Brewed abundantly with locally grown Gohyakumangoku and regional rice from Nanto, this robust sake captures the true, uncompromised essence of Gokayama’s pristine nature. Uniqueness &amp; Key Selling Points: Rich, Full-Bodied Genshu Character: Bottled without water dilution to preserve a higher alcohol content (18%+) and a rich, concentrated umami profile unique to undiluted sake. Traditional Association No. 7 Yeast: Fermented with classic No. 7 yeast, delivering a harmonious, mellow, and mature flavor structure. Mellow Sweetness &amp; Balanced Structure: Offers a slightly sweet, rich attack on the palate that is impeccably balanced by the depth of aged rice and a satisfying finish. Versatile Serving Options: Deliciously robust when served chilled, or enjoyed over ice as an on-the-rocks pour that opens up its complex layers. Flavor Profile &amp; Pairing Recommendations: Profile: Rich, full-bodied, and mellow with a robust rice umami and a slightly sweet, mature character. Serving Temperature: Enjoy well-chilled (8°C–10°C) or on-the-rocks to temper its 18% alcohol and unlock its smooth, refreshing depth. Food Pairings: Pairs exceptionally well with bold-tasting, savory dishes—such as miso- or soy sauce-based stews, braised pork belly (Kakuni), grilled meats, and rich game dishes—complementing the heavy flavors 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 GENSYU

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 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 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

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

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

Our all-natural fruit wines are fermented with fresh seasonal fruits and glutinous rice base via traditional craft, free of artificial flavors, pigments and preservatives, fully retaining authentic rich fruit aroma. We offer a wide alcohol range from 6% to 53%, divided into three lines: light sweet low-alcohol for casual drinking, classic medium-alcohol for meals, and concentrated aged high-alcohol series. Our product portfolio includes over 20 kinds of fruits: honey peach, fig, loquat, strawberry, green plum, Chinese bayberry, hawthorn, pomelo, mulberry, passion fruit, snow pear, kiwi, grape, red date, dragon fruit, blueberry, avocado, persimmon, orange, etc. Suitable for catering, casual gathering, holiday gift and supermarket retail. OEM &amp; custom gift box service available. Product IDProduct NameCore Raw MaterialSMTG1Peach Wine 6度PeachSMTG2Peach Wine 12度PeachSMTG3Peach Wine 52度PeachWOGG1Fig Wine 6度FigWOGG2Fig Wine 9FigWOGG3Fig Wine 12度FigWOGG4Fig Wine 14度FigWOGG5Fig Wine 16度FigWOGG6Fig Wine 53度FigPPG1Loquat Wine 11度LoquatPPG2Loquat Wine 53度LoquatCMG1Strawberry, rock sugar, sweet rice wine starter Sweet Wine 6度Strawberry, rock sugar, sweet rice wine starterCMG2Strawberry, rock sugar, sweet rice wine starter Sweet Wine 11度Strawberry, rock sugar, sweet rice wine starterCMG3Strawberry, rock sugar, sweet rice wine starter Sweet Wine 53度Strawberry, rock sugar, sweet rice wine starterQMG1Green plum, rock sugar, sweet rice wine starter Sweet Wine 12度Green plum, rock sugar, sweet rice wine starterQMG2Green plum, rock sugar, sweet rice wine starter Sweet Wine 18度Green plum, rock sugar, sweet rice wine starterYMG1Red bayberry, rock sugar, sweet rice wine starter Sweet Wine 12度Red bayberry, rock sugar, sweet rice wine starterYMG2Red bayberry, rock sugar, sweet rice wine starter Sweet Wine 18度Red bayberry, rock sugar, sweet rice wine starterSZG1Hawthorn Wine 16度HawthornSZG2Hawthorn Wine 18度HawthornYZG1Pomelo, rock sugar, sweet rice wine starter Sweet Wine 9Pomelo, rock sugar, sweet rice wine starterSZG1Mulberry Wine 6度MulberrySZG2Mulberry Wine 11度MulberryBXGG1Passion fruit Wine 6度Passion fruitBXGG2Passion fruit Wine 9Passion fruitBXGG3Passion fruit Wine 10Passion fruitXLG1Snow pear Wine 9度Snow pearXLG2Snow pear Wine 11度Snow pearXLG3Snow pear Wine 53度Snow pearMHTG1Kiwi fruit Wine 11度Kiwi fruitMHTG2Kiwi fruit Wine 52度Kiwi fruitMHTG3Kiwi fruit Wine 53度Kiwi fruitPTG1Grape Wine 6度GrapePTG2Grape Wine 11度GrapePTG3Grape Wine 12度GrapeHZG1Red date / Jujube Wine 6度Red date / JujubeHZG2Red date / Jujube Wine 12度Red date / JujubeHLGG1Pitaya / Dragon fruit Wine 12度Pitaya / Dragon fruitHLGG2Pitaya / Dragon fruit Wine 25度Pitaya / Dragon fruitLMG1Blueberry Wine 11度BlueberryLMG2Blueberry Wine 13度BlueberryNYGG1Avocado Wine 13度AvocadoNYGG2Avocado Wine 15度AvocadoSZG1Persimmon Wine 9度PersimmonCZG1Orange, sweet rice wine starter Sweet Wine 11度Orange, sweet rice wine starter

Fruit Wine

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

Our Wuxi Yellow Wine series adopts traditional ancient brewing techniques unique to Jiangsu. Main raw materials include high-quality glutinous rice, wheat and wolfberry. The product line covers young vintage wine, bulk barrel wine and aged wine ranging from 3 to 30 years. The wine delivers soft malt and grain aroma with mild sweet aftertaste. We also develop functional blended yellow wine infused with maca, reishi mushroom, black rice and mulberry for health-focused consumption scenarios. Suitable for hot drinking, food pairing and health gift sets. No artificial additives, OEM bulk packaging and customized gift boxes are available for overseas distributors.                                        WXHJH1Wuxi Yellow Wine11% volGlutinous Rice, Wheat, Goji BerryYellow Wine (Huangjiu)WXHJH2Wuxi Yellow Wine (Barrel)12% volGlutinous Rice, Wheat, Goji BerryYellow Wine (Huangjiu)HSJH1Huashangjian (10-Year Aged)11% volGlutinous Rice, Wheat, Goji BerryYellow Wine (Huangjiu)HSJH2Huashangjian (20/30-Year Aged)13% volGlutinous Rice, Wheat, Goji BerryYellow Wine (Huangjiu)MJH1Maca Wine11% volMaca, Glutinous RiceYellow Wine (Huangjiu)JDH1Jindu (10/6-Year Aged)11% volGlutinous Rice, Wheat, Goji BerryYellow Wine (Huangjiu)JDH2Jindu Rice (3-Year Aged)10% volGlutinous Rice, Wheat, Goji BerryYellow Wine (Huangjiu)LZWMCSH1Lingzhi, Black Rice &amp; Mulberry—Lingzhi (Reishi), Black Rice, MulberryYellow Wine (Huangjiu)

Yellow Wine (Huangjiu)

Ice Fermented Rice Wine. Low‑alcohol glutinous rice wine with chilled fermentation process. Crisp, smooth and refreshing taste with natural rice fragrance. Best served chilled, great for retail, bars and casual parties. 

Ice  Fermented

Zuijiangnan Rice Wine is our core export product qualified with 10-year U.S. FDA inspection exemption. Brewed purely from premium glutinous rice via intangible cultural heritage ancient fermentation craft, it contains zero artificial additives, pigments and preservatives. With 12% alcohol volume, it delivers mild, mellow rice aroma with clean, smooth finish. This classic rice wine has been steadily supplied to over 80 supermarkets across the United States. It fits daily dining, leisure tasting and high-end gift packaging, and we support customized OEM &amp; export packaging for global importers.  

ZUI JIANGNAN

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

Sichuan Province Luzhou Zhongmao Liquor Co., Ltd

四川省泸州中茅酒业有限公司推出的泸戎系列白酒传承了古老的酿造工艺，经过多道工序精心酿制而成，每一滴都蕴含着匠人的心血与智慧。不仅是一款美酒，更承载着深厚的文化底蕴。它代表着中国白酒的精髓与传承，是品味经典、感受传统文化的绝佳载体。风味特点：入口甘醇舒雅，落口爽净，回味悠长，令人回味无穷。无论是自饮还是赠送亲友，都是极佳的选择。 

泸戎系列白酒

Bu Lao Yuan Wine industry Limited Liability Company

This liquor, made from rice, barley, sorghum and fresh flowers, carries on the ancient Manchu craftsmanship of manual brewing. It boasts a uniquely distinctive taste, an exceptionally mellow and sweet quality, and its wine body is simply superb. Skillfully integrating the woody aroma of Scottish whisky, the fruity notes of French red wine, and the rice fragrance of Japanese sake, this unique flavor combination pioneers the concept of "Chinese liquor with international flavors". 

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