Specialty

Flat Polish 扁平精米 -More finely polish rice-

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High-Temp Saccharification Yamahai

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Hot Sake Ease The Tension

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Yeast No.77 – Producing a lot of malic acid

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Yeast No.14 – less sourness and gorgeous aroma

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Association yeast No. 9 – Typical ginjo style

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Association yeast No. 6 – The existing oldest yeast

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Pasteurization – Maintain the quality of sake stable

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Nakagumi(中汲み) – Well-Balanced Best Part

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Nama Chozo （生儲藏） – Pasteurized only once prior to bottling

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Namazume (生詰） – Pasteurized only once prior to tank storage

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Shirokoji – Make sake sourness and more personality

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Hard water – Strong and rich flavor for sake

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Glutinous rice with four-stage preparation – Exquisite and adventurous method of sake brewing

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Self cultivated yeast – The ultimate weapon to differentiate own brand

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Arabashiri (荒走り) – The fresh flavor of sake

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Aging – Make sake more soft and balance

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Usunigori – Like fresh precessing sake in brewery

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Nigori Sake (にごり酒) – Richness, Sweetness, and strong flavor

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Origarami (滓絡み) – The seasonal sake include a little sake-kasu

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Fukuroshibori – Non-pressure bag dripping

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Seme (責め) – The rare sake that brewery won’t sold

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Sparkling – The new style of Japanese sake

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Kifune Shibori (木槽榨り) – The traditional method separate sake and sake-kasu

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Kioke Jikomi (木桶仕込) – Brewing sake in wooden barrel

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Shiboritate (搾りたて) – The freshest sake of the year

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HIYAOROSHI – Matured for more than half year, the taste becomes milder and richer

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Genshu – Undiluted Sake

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Nama Sake (生酒) – The freshest Japanese sake

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Jikagumi (直汲み) – Another Special Sake Only Available in Winter Brewery Season

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Yamahai – Rare brewing method with richness taste

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Muroka(無濾過) – Non-filtration process by active carbon

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Kimoto (生酛) – The traditional brewing process

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