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金撰　杵の川　本醸造 Won the gold award at Atsukan (warmed sake) contest 2021 Using the character 杵 from the name of the area where the brewery locates, this sake is special for them and their most selling brand. From chill to warm with variety of foods, Kinsen Kinokawa definitely meets or even...

アルプス正宗　純米吟醸　中汲み Gold Award at the 2019 Kura Master in FranceGold Award at the 2017 Atsukan (warmed sake) contest in JapanGold Award at the Fine Wine Awards Japan 2020 【Sommelier's recommendation】 Nakagumi is the second stage of pressing sake mash and it’s said that the sake from this stage tends to...

亀の世　普通酒　辛口Gold Award at the 2016 / 2018 / 2022 Atsukan (warmed sake) contest in JapanFutsu-shu means ‘normal sake’ which doesn’t qualify for Tokutei Meisho shu (Premium sake). It’s an equivalent to ‘table wine’ in the wine world. Karakuchi means dry taste.Sake production generally follows a method of three-step brewing, in which rice koji,...

瑞冠　純米吟醸　生酛仕込み Traditional method with natural bacterias gives you deep and refreshing dry flavour. Zuikan Junmai Ginjo Kimoto Jikomi uses a traditional method of making a yeast starter, Kimoto Jikomi. It allows lactic acid bacteria to occur naturally in a sake brewery and the brewery also uses house nitrate-reducing bacteria and yeast. After the...

杵の川　樽酒 Won gold for Futsushu at IWC, 2019. There are a scarce number of professional barrel-makers in Japan. And Tarusake is proudly made in a Yoshino cedar barrel crafted by Yasushi Ichinose, the only barrel maker in Nagasaki. ‘Taru’ translates to ‘barrel’ and ‘Tarusake’ to ‘sake barrel’, which is a reminder to enjoy...

杵の川　樽酒 Won gold for Futsushu at IWC, 2019. There are a scarce number of professional barrel-makers in Japan. And Tarusake is proudly made in a Yoshino cedar barrel crafted by Yasushi Ichinose, the only barrel maker in Nagasaki. ‘Taru’ translates to ‘barrel’ and ‘Tarusake’ to ‘sake barrel’, which is a reminder to enjoy...

萬勝　はねぎ搾り　本醸造 Silky and dry fruity sake thanks to the traditional method and natural flower yeastHanegi Shibori is a traditional pressing method using a long wooden arm that is used to press down like a lever on the sake mash which produces sophisticated, rich flavour and silky texture. Besides it uses a natural yeast from...

瑞冠　純米吟醸　生酛仕込み Traditional method with natural bacterias gives you deep and refreshing dry flavour. Zuikan Junmai Ginjo Kimoto Jikomi uses a traditional method of making a yeast starter, Kimoto Jikomi. It allows lactic acid bacteria to occur naturally in a sake brewery and the brewery also uses house nitrate-reducing bacteria and yeast. After the...