Regular Sake · A traditional dry dish that shines with sharpnessKirinzan "Traditional" Dry1800mlPolish Ratio: 65% · ABV: 15%The refreshing and light flavor spreads and the aftertaste is sharp and spicy.
ExclusiveTokubetsu Junmai · The "ultimate food sake," rounded out by a summer of ageingHakurakusei Tokubetsu Junmai Hiyaoroshi1800mlPolish Ratio: 60% · ABV: 15%Banana and melon on the palate, then a pleasant acidity of 1.7 draws the line tight. A summer of ageing adds roundness while keeping Hakurakusei's signature clean finish.
ExclusiveJunmai Ginjo · Chilled to warmed — a Kishu food sake that gained umami over the summer-KID- Junmai Ginjo Hiyaoroshi720mlPolish Ratio: 55% · ABV: 15%A delicate banana aroma opens on the palate, followed by the gentle rice umami of Gohyakumangoku. SMV +3.5 and acidity 1.8 keep the finish clean in true KID style, and warming brings the umami further forward.
ExclusiveJunmai · Kimoto with the yamaoroshi step intact — a Noto food sake at its autumn bestYuho Hiyaoroshi Kimoto Junmai Namazume Genshu720mlPolish Ratio: 60% · ABV: 17%Lactic kimoto aromas meet the muscular, concentrated palate of a 17% genshu. Yuho's balance of acidity and umami gives breadth without fatigue, and a summer of ageing has smoothed the edges enough to stand up to rich, fatty dishes.
ExclusiveJunmai · Wild-yeast acidity, tuned by six months of cold storage before pasteurisationHanatomoe Yamahai Akiagari720mlPolish Ratio: 70% · ABV: 17%Six months in cold storage, then a single pasteurisation. Hanatomoe's complex acidity and tannin have melted together, rounded by the heat. The juiciness of nama survives underneath, with a mellow toastiness that reads as autumn.
ExclusiveJunmai Styles · From the sushi town of Shiogama, brewed to sit beside an autumn tableShiogama Abe Kan Autumn Tide720mlPolish Ratio: 55% · ABV: 15%A gentle nose and round, clean umami. A pleasant sharpness rises through the mid-palate and the finish recedes with clarity. Miyagi rice milled to 55%, aimed squarely at autumn seafood.
ExclusiveJunmai Daiginjo · A hiyaoroshi from Kure, Hiroshima, showcasing Hattan 35 riceUgonotsuki Hattan Junmai Daiginjo Hiyaoroshi1800mlPolish Ratio: 50% · ABV: 16%A junmai daiginjo milled to 50% from Hattan 35 rice. Elegant ginjo aromas meet a mellow umami rounded by a summer of aging, finishing with a clean, crisp cut.
ExclusiveTokubetsu Junmai · Sake should be more free — a staple from Yamaguchi's Nagayama HonkeTaka Tokubetsu Junmai Fukamari720mlPolish Ratio: 60% · ABV: 15%A tokubetsu junmai milled to 60% from Omachi. Sweetness, acidity and a touch of bitterness sit in harmony for an easy-drinking, everyday sake that holds up well when warmed.
ExclusiveJunmai Ginjo · From the sushi town of Ishinomaki, a sake made for sushiHitakami Hojun Karakuchi Junmai Ginjo Yasuke1800mlPolish Ratio: 50% · ABV: 16%A junmai ginjo milled to 50% from Miyagi-grown Kura no Hana. Gentle umami glides through with a sharp, clean cut — a crisp, dry sake built to lift delicate seafood like squid and white fish.
ExclusiveJunmai · A kimoto-brewed "red dragonfly" from the natural-sake pioneers of Sakura, TochigiSenkin Akatonbo 20261800mlPolish Ratio: - · ABV: 13%An authentic kimoto-based junmai. A gentle pear-like nose meets apple-honey sweetness and crisp acidity in harmony, leaving a fruit-driven finish.
ExclusiveJunmai Ginjo · A Fukuoka junmai ginjo brewed with its lees for a creamy textureMiinokotobuki Junmai Ginjo Yamada Nishiki 60 Batonnage720mlPolish Ratio: 60% · ABV: 15%A junmai ginjo milled to 60% from Yamada Nishiki, fermented with Kyokai No. 901 yeast. The "batonnage" method — stirring the lees during aging — draws out a creamy texture and rich umami.
ExclusiveTokubetsu Junmai · Brewed entirely by bespectacled kurabito — Miyagi's playful specialty sakeMegane Senyou 20261800mlPolish Ratio: 60% · ABV: 16%A tokubetsu junmai brewed with white koji for a citrusy, high-impact acidity. An SMV of −3 and acidity of 2.2 give it a bright, tart edge beneath a fine aroma and gentle sweetness.
