Made using the best sake rice, Yamada Nishiki from Hyogo Prefecture.
The sake is carefully brewed with 100-year-old water from the sacred Mt. Hakusan and does not have any unpleasant tastes.
Aging for three years at low temperatures gives it an even more elegant finish.
It is characterized by a mellow finish and deep gin flavor due to its aging.

Strong aromas of strawberry, yellow peach, and hot banana.
It has a round and soft texture, and the rich flavor spreads throughout your mouth.
The aftertaste is reminiscent of custard cream that has been aged for a long time.
It is a dry sake with a complex flavor.

Uses Gohyakumangoku harvested in 2020.
A fresh and refreshing fruit flavor like pear spreads in your mouth.
This sake has an exquisite balance with arefreshing taste.

Ishikawamon is a high quality sake rice developed in Ishikawa Prefecture.
In order for customers to enjoy Ishikawa ingredients, they are only available at restaurants within the prefecture.
It has a refreshing aroma and like pear sweetness.

Prepared with local yeast "Kanazawa yeast" and underground water from Mt. Hakusan.
A faint apple aroma and a unique taste of Japanese sake.
A fruity Junmai Ginjo.

A pure rice sake that is slowly fermented at low temperatures during the harsh winter months.
It is characterized by its "delicious dryness'' that spreads the flavor of the rice in a generous manner.
This is a standard junmai sake.

A dry finish with a sharp and mellow flavor due to ginjo and junmai brewing.
It has a relaxing and calming flavor that has been carefully aged in the brewery.