Origarami is freshly squeezed sake that has a fine lees(riceparticles) remaining, which also contains many flavour components. Origarami is characterised by the fact that not only the lees but also carbon dioxide gas remains in many cases, and because the lees is still present, it looks slightly whitish and is slightly effervescent. Miyakanbai is made using the Ginjo-zukuri method, in which riceis polished more thoroughly and fermented at a lower temperature than usual for a longer period of time. Although the raw material is rice, it is the ginjo-zukuri method that gives the sake its fruity, floral aroma. The fresh, fruity aroma inherent in the sake is preserved because the sake is not heat-treated at all. This freshly squeezed Miyakanbai Origarami has a sweet aroma like that of freshly ripe fruit. First of all, close your eyes and enjoy this mellow aroma slowly and intoxicatingly before drinking.

Pursuing pure, unadulterated umami. The taste is like freshing fruit with moist and thoroughly full melon on the nose. When you put it in your mouth, the deep, rich flavor spreads, leaving a slow lingering aftertaste, and then fades away beautifully. This sake is made using Miyamanishiki cultivated by the Kanbai Brewery. Specially made Miyakanbai with the title "EXTRA CLASS".

Miyakanbai's highest quality sake, polished to a very high 19%, with a taste of "innocence". The taste is pure and unadulterated, like the clear sky in spring. Miya Kanbai's sake has always been made with highly polished rice, and all of its sake has a sense of purity, but this sake is the ultimate expression of this. The sake is so well balanced that when you drink it with a beautiful Japanese meal that makes the most of the ingredients, you will feel as if you have slipped back in time to an ancient city.

This is a complex sake with a variety of aromatics, rich flavors on the palate, and a nice balance of sweetness, dryness, and acidity. There are lactic aromas of yogurt and sweet butter, grain and rice notes of steamed rice and bran, and aromas of smoke duck, soya sauce, and light caramel. The body is medium and there are nice flavors of dried fruits on the palate. This sake can be served at any temperature. The aromatics will open up more at room temperature, and the umami components are quite nice when warmed.

Intense nose of mushroom, hard cheese, malt, and fruity characteristics of grapes and cherries. This sake has a medium sweetness balanced by a high level of acidity. The sake has lots of umami and fruit flavors on the palate and is quite full bodied. The finish is long with a slight sour note atthe end. This Sake is Aged, and develops richer tastes as it gets older.

Brewed using the ancient Mizumoto method, this sake delivers wild, lactic aromas reminiscent of yogurt and cheese, with a mysterious, animalistic undertone. Unlike other fermentation styles, Mizumoto embraces warm-temperature brewing and natural microbes, resulting in a sake that feels raw, alive, and deeply expressive. Ideal for both connoisseurs and curious newcomers.

The Hanatomoe Splash is made with a blend of rice polished to 50% and fermented utilising naturally occurring yeast in the brewery. This Nigori sake has a zesty gentle spritz with a fresh and vibrant palate. This is a rich, citrusy, juicy, effervescent, sparkling, undiluted sake with a refreshing acidity reminiscent of citrus fruits anda gentle bitterness from the highly refined low-temperature fermentation, along with fermentation gas, while still having a strong rice flavor without being too light.

A playful, limited Hanatomoe release that pushes flavor frontiers: milky-fresh, lactic and sparkling like a yogurt-style soda. Sweet-tart rice notes, gentle creaminess, and lively bottle-conditioned bubbles tighten the finish and make it seriously moreish. A sake that surprises and delights with every sip!

Medium-bodied and rich with umami, this sake balances its bold, dry character with a touch of sweetness from the koji. Flavors of roasted nuts harmonize with hints of honeydew. Delicious at any temperature, from chilled to warm.

Hattan No. 35 is a rice suitable for sake brewing that has long been representative of Hiroshima Prefecture. Inheriting the genealogy of the phantom rice. Hattangusa' which was a native species, it was born by crossbreeding "Hattan No. 10'' and "Shuho". It is softer than Hattan Nishiki and may break during rice polishing, but it absorbs water well and dissolves easily. It is characterized by its fine, transparent taste and lustrous aroma, resulting in a smooth and light sake that is pleasant to the palate.

Ryusei's limited edition sake series that takes advantage of the characteristics of each sake rice. A once-in-a-lifetime taste that changes little by little due to changes in the climate every year. "Hibi" and "Shaku Shaku" both mean "everyday", named for adesire to create a refreshing sake suitable for casual evenings. Made with Yamadanishiki, it offers a fine, delicate flavor andan elegant aroma like high-quality sake. Ideal with simple-seasoned dishes, enjoy it chilled or slightly cooled to room temperature.?

It is recommended that this sake be enjoyed warmed, allowing for the it to fully blossom just before the first sip. In heating Muku before consumption, its aroma and depth is activated, and its presence is immediately made known at the table. Perhaps for this reason, Muku is likened to a stubborn but caring gentleman. Leaning slightly acidic, it is the perfect sake to accompany rich flavored meals such as roast beef.