Nurtured by 300 years tradition and severe winter. A mellow, light, and delicate Sake condensing our history.
Annual special released Sake. This traditional Sake is made with it’s long severe winter, abundant water, best Sake rice, and master brewer skills.
A light, delicate and dry Sake made with softened water, good for hot served Atsukan. Sharp and clear taste.
UMESHU (Plum liquor)
Using undiluted KAKUREI Junmai Daiginjo, with less sugar, bringing out the best out of Sake’s umami, became an elegant Umeshu.