100% Aiyama rice and a low polished ratio. Lightly carbonated, balanced with a hint of sweetness and ample umami, it is followed with a crisp finish.

From Makino Shuzo's popular "macho" series, Gori Macho, a protein Junmai with a body full of wildness!! This is the first year that Makino-san has attempted to brew a sake using the old yeast mash method without adding any cultured yeast and 90% polished rice from Gunma Prefecture. This old-fashioned sake yeast mash is made over a longer period of time than normal sake mash. The yeast that has survived the harsh natural environment produces a strong and deep flavor with a wild and unique taste. It is characterized by its strong and deep flavor and wild acidity. Thisis a new type of Macho that has never been brewed before. Low polished rice = protein = macho! No cultured yeast added = wild = gorilla!

It is a very dry sake with +10 SMV, but it is also rich and full of flavor. "Kara" of "Kara Kara" means "Dry" in Japanese. This is the most popular Hakurou sake among the locals in Aichi prefecture.

This sake won the gold medal in the [premium lukewarm heating category] at the 2021 National Heated Sake Contest.​ It has a moderate rice flavour and sweetness, with are freshing acidity. Not too heavy, not too sweet, but just right, matching the refreshing citrus-like acidity in the second half.​ When warmed up, the soft umami comes to the fore and is more fluffy. It transforms into a refreshing sip. ​Good cold! Or warmed up! A versatile bottle.

This seasonal summer release is a lightly cloudy sake crafted from a blend of Senbon Nishiki and Hattan Nishiki. As a Junmai Ginjo Nama (unpasteurized) sake, it offers a fresh and vibrant profile perfect for warm weather.​ On the nose, refreshing notes of green apple and cucumber, evoking the crispness of early summer. The palate delivers a subtle sweetness from the sake lees, with a soft richness and delicate effervescence texture.​​ As an "Usu-Nigori" (lightly cloudy), this sake contains a small amount of sake lees, giving the sake a delicate haze without overwhelming the flavor. When settled, the top layer pours clear; gently inverting the bottle for a fuller, slightly creamier texture. It offers a dual experience of both clarity and richness in a single bottle.​

HAKUROU BAI is a handcrafted umeshu following the Edo-period Honchō Shokkan method using Chita Sabori plums. The plums are first soaked in straw-ash water overnight to remove bitterness, hand-stemmed, and steeped in aged Junmai Daiginjo Koshu. Producing a mellow, elegant umeshu. ​On the nose, it offers a subtle plum aroma with delicate sweetness, while the palate reveals clean, balanced fruitiness and a refined, soft finish — ideal as an aperitif or a dessert.​ This umeshu has earned recognition, including a Silver Award in the 2021 National Umeshu Competition.

Aged sake with a color like caramel. With aroma and taste like sherry and brandy, you can enjoy the umami and rich taste of Japanese sake. A complex and rich taste with a plump sense of volume and a mixture of umami and sourness. Warm for a softer, more rounded finish. This sake is an additive-free and utilizing lactic acid bacteria for the first time in Japan. In order to increase the umami and the flavor varieties, this brewery established Japan's first patented "ADVANCED ADDITIVE FREE LACTIC ACID FERMENTATION METHOD."

Plump and rich sake goes with foods. A plump aroma of freshly cooked rice modestly. While starting with agentle sweetness and soft taste, the aftertaste is sharp and dry. This sake is easy to match with wide variety of meals. A sake light floral nose, but incredibly deep at the same time. It is dry and precise, powerful with a rich umami. A deep karakuchi able to accompany many preparations of powerful flavors, at different temperatures, including heated. Dry and precise, The most popular sake ofthe Hyakujuro series.

Rumiko no Sake (Rumiko's Sake) is the representative brand of Moriki Brewery establishedin Mie. It was named by Oze Akira, a Japanese manga artist who wrote and illustrated "Natsuko no Sake" (Natsuko's Sake, far left image); the popular manga describing about the sake brewery field in Japan. Rumiko is the real name of the female managing director in Moriki Brewery. Once upon a time, she happened to read Natsuko no Sake and surprised atthe accidental coincidence. Natsuko, the main role, was set at the situation very similar to Rumiko. So impressed, she wrote to Oze. They got close and then, Oze named the representative brand Moriki Brewery made by hard work.

The "+19" series is one of the most popular series from Takachiyo. In terms of the sake meter value (SMV), which indicates the dryness of the sake, this is a very dry sake that is hard to find even in sake sold nationwide. Most of the "+19" series products are unpasteurized sake, but this product has been pasteurized, so it has a much lighter taste. It has a ginjo-liked cotton candy and white flowers aroma. A great balance of sour and sweet, ended witha soft cantaloupe and pear finishing.

This series places emphasis on the idea of "enjoying sake freely without being bound by stereo types", and each label is brewed with a specific fruit as a motif. This particular sake is designed to evoke the imagery of grapefruits. Its blue label distinguishes it as a one-time pasteurized sake, created through a rare brewing method. What makes it even more remarkable is thatit is the only year-round product in the Takachiyo series.

As the name plainly states, this ginjo is great with fish of any sort, but the light body and good acidity make is especially easy to pair with sushi or other delicate dishes. This sake is enjoyable and approachable and is a steal for the quality it delivers. An extremely reserved, perfumed nose of banana, pear, bubble gum, lily and cotton candy. The palate is smooth and off dry with a firm backbone of acidity and equally as reserved as the nose. The finish is short, refreshing and clean leaving a strong savory after taste. Superbly balancing all the key tastes and wrapping them in subtle waves of flavor.