This is the sake that is most often served at the dinner table among all the sakes produced by Matsui Sake Brewery. We pursue the deliciousness that can be achieved through the brewing process, not just the rice polishing ratio.The average fermentation period for pure rice sake is said to be around 25days, but this sake is fermented at a low temperature for an additional 10days (average about 35 days). This gives the rice a rich flavor and a lustrous aroma. The unique feature of the "Iwai" rice, which dissolves easily in the mash, is that the flavor changes depending on the time. No filtration is performed, and depending on the timing of bottling, the rice components may remain in the bottle. You can enjoy the refreshing ginjo aroma and overflowing umami. It has a rich rice flavor and ginjo aroma. It is recommended to have disheswith a strong seasoning. It also goes well with dishes with a strong flavor such as cheese and butter. Examples of dishes that are recommended include escargot butter, sole meuniere, and simple antipasto with cheese and prosciutto.

Shiso, known in medical terms as "soyo," boasts numerous medicinal benefits,including strong antiseptic and antibacterial properties, antioxidant effects, anemia prevention, mental calming, stomach health, and anti-aging properties. Matsui Shuzo is particularly committed to using shiso from Ohara, a hidden village in Kyoto, among several production areas. The shiso grown in Ohara forcenturies remains closest to the original variety, known for its vibrant purplecolor and deep aroma. This product combines unfiltered sake "KAGURA" with distilled Ohara shiso spirits, creating a concentrated shiso syrup that makes up over 40% of the blend. Enjoy a delicious path to anti-aging and health.

The nose has rich umami flavor and notes of toasted grains and banana bread. The long maturation gives this sake some caramel notes and the nama from is strong. This sake has substantial body and some sweetness, but everything is brought into balance by its high acidity. It is an exceptional food sake.

It has a rich and sweet smell like honey and a very mellow taste! In the aroma, you can feel the delicate flavor of Japanese sweets like bean paste, wrapped in just theright flavor, reminiscent of the rich and delicate sweetness of apricots.

The fruity and sweet aroma like red riped apple are very clear. This is a fine representative of the'Hassen' brand. The balance of richness and dryness combines well with meals containing herbs or spicy seasoning. Served cold and in a wine glass, its superb.

Like ripen banana and melon flavor is present on your first sip. Strong umami and a sharp aftertaste are well-balanced. Keep it cold and use a wine-glass to enjoy its fabulous aroma. Great with fatty foods.

A crisp, dry Junmai created with the image of "fisherman's Sake" meant to accompany fresh seafood from Hachinohe, Japan's leading squid-fishing port. The name ISARIBI refers to the fishing lights that illuminate the night sea, guiding the squid boats. This sake captures that serene ocean glow with its clean finish and soft warmth. Moderately aromatic, with a calm and refined nose. On the palate, it offers gentle sweetness, layered umami, and a smooth texture that finishes light and dry. Balanced, subtle, and endlessly drinkable an ideal sake for everyday meals.

A French term, "liseur" denotes one with a deep passion and insatiable appetite for literature, and this sake embodies the principle, not in quantity, but in the depth of appreciation for a similar product of craftsmanship. When first poured, it presents as closed and inscrutable, but gradually opens up to reveal a more alluring character, with a refined aroma of Muscat and Cantaloupe, refreshingly sharp acidity, and a full mouthfeel that all harmonize perfectly. Recommended for those approaching sake for the first time or with a more delicate palate. Will continue to develop over time after uncapping.

Crisp and focused, this Karakuchi Junmai is brewed with Matsuyama Mii rice from Ehime Prefecture and delivers a clean, refreshing dryness. It opens with a subtle yet fresh muscat-like aroma, offering a refined and elegant profile that sets it apart from more traditional dry sakes. Excellent when chilled for its sharp clarity, but also deepens beautifully when gently warmed, revealing layers of umami and rounding out its structure. A perfect partner for both delicate seafood and richly seasoned dishes, effortlessly refreshing the palate between bites.

It is a one-time pasteurized Junmai Ginjo sake made with Matsuyama Mitsui, and has both elegance and richness. The aroma is refreshing like a soda-pop. The palate is fresh and juicy with a hint of sweetness. The taste has the same soda-pop (like Japanese Ramune) flavor, and the richness of the flavor spreads along with the freshness. The finish is pleasant with clean acidity and a crisp aftertaste.

On October 1, 2005, "Sake Day," "space yeast" traveled into space on a Russian Soyuz rocket and stayed on the spacestation. In 2021, the yeast was submerged in the deep sea at a depthof 6,000 meters and trained to with stand 600 atmospheres, resulting in the world's first "deep sea space yeast". The probability of survival is one in 300 million! Sake made with this yeast, which can only be described as a miracle, has a deep and rich flavor with an unparalleled finish. The deep blue color of the label represents the endless vastness of the universe and the boundless depths of the ocean.

Uses Akaiwa omachi and a low polished ratio. Characterized by a filling aroma of freshly steamed rice. At first with a rich umami, followed by some acidity and bitterness giving it a sharp finish. The popular macho series is based on the breweries philosophy in expressing this series through a high polish rate. They believe keeping the rice close toun polished as possible and there by keeping the "muscle" or strength of the sake flavor. Hence the name Macho.