Beverages
Traditionally fermented Junmai sake aged for over 8 years (a blend of the 2018, 2015, and 1994 vintages). Yamahai (traditional fermentation) and koshu (aged): jukusei style. Smooth and full-bodied with caramel notes. Pairs well with meat, as well as soy sauce, miso, and spicy dishes. Serve at room temperature or slightly warmed.
Sake in its purest form. A rare premodern Junmai sake. The rice is polished only 10% resulting in a deep make, aroma and color. Nama (unpasteurized), genshu (undiluted), kimoto (traditional fermentation), muroka (unfiltered). This sake is 100% natural; nature does its work with a slow-brew kimoto method.
Full-bodied and dry (Karakuchi) Junmai sake. Nama (unpasteurized), genshu (undiluted) and muroka (unfiltered). Rich combination of deep rice flavor, lots of umami and a pleasant light aroma. Brewed in limited edition with very good value for money. Drink at all temperatures. Pairs with a wide range of dishes.