Sake Portfolio
100 YEAR SAKE
NISHIDE SHUZO
Ishikawa’s 17th century Kutani Yaki porcelain artwork gracing this bottle helps tell the story that this sake has been made with local ingredients only. Discovered 100 years ago, the yeast known as kuratsuki kobo is especially unique as it exists naturally within the brewery itself, and is therefore only found in Nishide’s sakes. This Junmai Daiginjo exhibits notes of apricot and young banana that starts off soft and mild, giving way to the smooth umami of sake rice, finishing dry with balanced acidity.
Dryness : SMV +3 | Acidity: 2.0
Recommended temperature : Best served chilled
Recommended dishes : Sushi and dashi rich dishes
Grade : Junmai Daiginjo, 50% rice polish ratio
Alcohol : 16% | Rice : Gohyakumangoku | Yeast : Kuratsuki Kobo | Water : Hakusan
NISHIDE MOROMI JUNMAI
NISHIDE SHUZO
Nishide has rescued two white-haired kitties which now live at the brewery. Named Moro and Mi, the cats are referred to collectively as Moromi, the term for sake mash. Moro is known for a calm and gentle demeanor, as well as unique facial features, including a sharp face line and eyes of different colors (yellow on the left and blue on the right). Mi, on the other hand, is known for being smart and responsible, with a round face and blue eyes. The cats have become quite popular at the brewery, with visitors stopping by to see them while enjoying some sake. This sake has a distinct aroma of banana, apricot, and herbs, and offers a sweet, umami-rich flavor with a sharp acidity. The taste evolves as the sake warms to room temperature.
Acidity: 3.0
Recommended temperature : Chilled and in a wine glass, or warm it up to a cat’s body temperature
Recommended dishes : Shellfish risotto, apple pie (with vanilla ice cream, with caramel sauce), salad with avocado
Grade : Junmai
Alcohol : 14%
EAU DU DESIR
KAMOSHIBITO KUHEIJI
Kuheiji’s signature Junmai Daiginjo.
An elegant, harmonious sake made with brewing techniques designed to impart flavors faithful to the ingredient rice, Eau du Desir is created with the palates of sake drinkers veteran and novice alike.
Made with Yamadanishiki late growing breeds, this brew features the deep and profound flavors indicative of this variety. These grains are also well suited for long-term aging, while gifting the sake brewed from them a velvety and pleasant mouthfeel.
Recommended temperature : Chilled in a wine glass
Recommended pairing: Pan-fried foie gras, Ratatouille
Grade : Junmai Daiginjo, 50% rice polish ratio
Alcohol : 16% | Rice : Yamadanishiki
KYOU DEN
KAMOSHIBITO KUHEIJI
The finesse of Omachi
This Omachi rice is grown and harvested in the Toku To (特等) category in Akaiwa, Okayama (岡山県赤磐), where selective Omachi is raised. Together with the farmer who specializes in Akaiwa Omachi, Kuheiji grew this Omachi rice. Kyou (協) means ‘together’ and Den (田)means rice fields.
Omachi rice is typically known for its rich and earthy characteristics. Kuheiji created this sake to show how Omachi rice can be elegant as well. With aromas of ripe red apples, Japanese pears and white peaches, you will feel Japanese spices like Kinome, Shiso or Sansho, as well as herbs like basil and sage. The taste of grapefruit zest, paves a path for a balanced and structured acidity. It is our hope that you will enjoy the sophistication of this Omachi sake.
Recommended temperature : Chilled in a wine glass
Recommended pairing: herb-based dishes; river fish, like Ayu
Grade : Junmai Daiginjo, 40% rice polish ratio
Alcohol : 16% | Rice : Omachi
KUHEIJI BETSUATSURAE
KAMOSHIBITO KUHEIJI
The Kurodasho area has the most ideal climate for Yamadanishiki rice. The rice grown in Kurodasho is heavy and dense.
Betsu Atsurae is one of the three versions of Yamadanishiki polished above 50 percent, the border after which the notes of toasted undergrowth cereals and mushrooms are erased in favor of great freshness. Tertiary aromas will also take a special place. White pepper or anise will share the nose with a few discreet esters.
This rice offers unlimited possibilities due to its ability to be highly polished, like a diamond whose complexity reveals itself as you get closer to its heart. 35 percent is the stage where the rice umami still expresses itself, with taut acidity, which explains the fiery feeling in the mouth from the start. The residual sugar content has been deliberately reduced, which gives the sake a great clarity.
Recommended temperature : Chilled in a wine glass
Recommended pairing: If the sakes generally come in support of the dishes they accompany, this one competes with them and therefore requires a vis-à-vis as robust: a little fatty meat or a bulky caviar.
Grade : Junmai Daigiinjo, 35% rice polish ratio
Alcohol : 16% | Rice : Yamadanishiki
HI NO KISHI
KAMOSHIBITO KUHEIJI
The birth of Hinokishi was a big progress for Kuheiji. The terroir they grow Hinokishi’s rice in has a lot of energy saved in the land, which creates a concentrated rice and leads to many layers of character in sake. Kuheiji believes Hinokishi can take you to the next level of the KUHEIJI series.
The perfect terroir for Hinokishi – Monryu in Kurodasho, Hyogo: Within Kurodasho, Monryu has the most ideal land that Kuheiji requires for change in temperature within a day, in seasons, as well as water temperatures.
It is open to both directions of east and west – nothing blocks the sunshine. The cold water comes directly from the mountain and feeds into the terroir, which helps protect the rice from hot weather. It is also located in the valley helping to create the difference in temperature within a day, which helps the rice plants to rest during the nighttime. This environment makes each grain bigger and heavier. Per rice field (300 Tsubo / 10.6 square feet), Kuheiji only makes 270 bottles, where you could otherwise double (or more) production for regular sake.
When you put your nose close to Hinokishi, you sense melon and lychee, followed by herbs from minerality, as well as a smokiness, like cheese. As the sake comes to room temperature, you can also enjoy aromas of tropical fruits. When you have a sip, a fresh, but soft acidity spreads out elegantly. Umami as well as a comfortable bitterness join in a smooth texture – very complex. You can enjoy right away, but it also has the potential to enjoy several years later after aging. -Executive Sommelier, Mr. Yuya Kondo
Recommended temperature : Chilled in a wine glass
Recommended pairing: marinated raw salmon, poached white fish, roast pork, cheese (white, blue)
Grade : Junmai Daigiinjo
Alcohol : 16% | Rice : Yamadanishiki
KURODASHO TAKO
KUHEIJI KUNO HONTEN
Kuheiji’s single terroir sake, from the rice field called Tako in Kurodasho village.
The appearance is a beautiful silvery sparkling liquid, accompanied by rich aromas of white peaches and pears rising from the glass like a fruit basket, followed by the refreshing flavor of lemon verbena. When exposed to the air, spicy and smoky aromas arise, and a faint Camembert cheese aroma overlap intricately. The smooth and pleasant acidity is soft and spreads abundantly in the mouth, and the bitterness, accompanied by umami adds depth and elegance to the taste. In the long finish, you can feel the flavor of fruits and the umami of rice thrill through you.Text
Recommended temperature : Chilled in a wine glass
Recommended pairing: Foie gras terrine, pate de campagne
Alcohol : 16% | Rice : Yamadanishiki
With the goal to create the new standard for next generation Sake in Japan, Heiwa Shuzou introduces 'KID’ Muryozan 20. The Muryozan lineup is KID’s best series and 20 is currently the most sophisticated sake among all products from Heiwa Shuzou.
They have polished down the rice to 20% remaining, creating a sake that opens with fresh aromas of pear, melon and Kyoho grapes.
The higher the polish rate, the harder it is to time the soaking of the rice as well as to control the temperature during the Koji making process. After many years of trials, Heiwa has successfully brewed Muryozan 20, which is an accomplishment achieved only by harnessing the best of the best skills within Heiwa Shuzou.
Dryness : SMV +1.0 : Acidity 1.7
Recommended temperature : Chilled well
Grade : Junmai Daigiinjo, 20% rice polish ratio
Alcohol : 15% | Rice : Yamadanishiki | Yeast : 1801, 901 | Water : Koyasan Nansui
KID MURYOZAN30
HEIWA SHUZOU
KID Muryozan 30. This sake, which receives its name from the former temple it is now brewed in, is the second highest grade and best series of the KID sake lineup. Using Grade A Yamadanishiki from Hyogo and a milling rate of 30%, this rice requires a very sophisticated and delicate technique for every step in the brewing process. Heiwa Shuzo puts forth every ounce of energy to brew this sake to be the most beautiful. Muryozan 30 is elegant, soft and smooth.
Dryness : SMV -3 | Acidity : 1.7
Recommended temperature : Best served chilled
Grade : Junmai Daiginjo, 30% rice polish ratio
Alcohol : 15% | Rice : Yamadanishiki | Yeast: K1801 | Water : Koyasan Nansui
Heiwa Shuzou introduces ‘KID’ Muryozan Junmai Ginjo. Muryozan is the highest grade and the best series of the KID sake lineup. Heiwa uses Grade A Yamadanishiki from Hyogo and a milling rate of 50% for this Junmai Ginjo.
This Sake won the International Wine Challenge (IWC) Champion Sake 2020, which was picked from 1400+ kinds of sake. Heiwa Shuzou also received Sake Brewery of the year in 2020, two years in a row. A feat accomplished by no other brewery, ever.
Dryness : SMV +2.5 | Acidity : 1.6
Recommended temperature : Chilled
Grade : Junmai Ginjo, 50% rice polish ratio
Alcohol : 15% | Rice : Yamadanishiki | Yeast : 901 | Water : Koyasan Nansui
Brewed to be enjoyed for special occasions, this sake offers a refreshing fruity aroma, followed by an elegant and rich taste of sake rice. “KID” Junmai Daiginjo has well balanced acidity that gives way to a clean finish. This sake is a great accompaniment to food. We have in 300ml, 720ml and 1.8L format.
Dryness : SMV +2 | Acidity : 1.3
Recommended temperature : Best served chilled
Grade : Junmai Daiginjo, 50% rice polish ratio
Alcohol : 15% | Rice : Yamadanishiki | Yeast : K901, K1801 | Water : Koyasan Nansui
KID JUNMAI
HEIWA SHUZOU
Heiwa Shuzou brings us “KID” Junmai, which exhibits a soft mouth feel and offers an acidity that is well balanced with the gentle umami of sake rice. Brewed using the soft and clean spring water of Wakayama Prefecture, “KID” Junmai opens the door for sake beginners. We have in 180ml (cup sake), 720ml and 1.8L format.
Dryness : SMV +4 | Acidity : 1.5
Recommended temperature : Best served at room temperature
Grade : Junmai, 50% rice polish ratio (Gohyakumangoku), 60% rice polish ratio (Ippanmai)
Alcohol : 15% | Rice : Gohyakumangoku, Ippanmai | Yeast : K701 | Water : Koyasan Nansui
KID DAIGINJO
HEIWA SHUZOU
Heiwa Shuzou introduces ‘KID’ Daiginjo, a perennial winner of international and domestic sake competitions. This brew opens with aromas of ripe apples and pears, followed by the rich sweetness of honey.
A dry and crisp finish leaves you wanting more.
Dryness : SMV +2.5 | Acidity : 1.3
Recommended temperature : Chilled
Recommended pairing: Fatty Tuna, Negitoro, Eel, Blue Cheese
Grade : Daiginjo, 35% rice polish ratio
Alcohol : 15% | Rice : Yamadanishiki | Yeast : 1801 | Water : Koyasan Nansui
What does Hon mean? ‘Hon’ is used for Hon Maguro or Hon Wasabi – meaning original, authentic or essential. The KID brand was established to expand the sake fan base, with the desire to introduce sake to a new generation. HON KID’s alcohol content is 13% and is therefore easier to drink for sake beginners. Heiwa Shuzou hopes that HON KID will help further the reach of the passion behind the KID brand and the people who make it.
The brewing process here is a longer fermentation at a lower temperature, while also taking advantage of the clean, soft water of Koyasan by adding more than usual in the Moromi. The result is an approachable brew that will please sake fans and novices alike.
Dryness : SMV 0 | Acidity : 1.8
Recommended temperature : Best served chilled in a wine glass
Grade : Junmai Ginjo, 50% rice polish ratio (Kojimai), 55% rice polish ratio (Kakemai)
Alcohol : 13% | Rice : Gohyakumangoku | Yeast : 1404,1001 | Water : Koyasan Nansui
KID HIYAOROSHI
HEIWA SHUZOU
Fall limited sake
Heiwa Shuzou brings us “KID” Junmai Ginjo Hiyaoroshi, which exhibits a soft mouth feel and offers notes of banana that is well balanced with the gentle umami of sake rice to match beautifully with the fall season. Brewed using the soft and clean spring water of Wakayama Prefecture, this sake helps you enjoy the harvest season!
Dryness : SMV +1.5 | Acidity : 1.7
Recommended temperature : Chilled, warm or room temperature. KID Hiyaoroshi is almighty
Grade : Junmai Ginjo, 50% rice polish ratio (koujimai), 55% rice polish ratio (kakemai)
Alcohol : 15% | Rice : Gohyakumangoku | Yeast : K1801, 901, 14, 10 | Water : Koyasan Nansui
KID SHIBORITATE
HEIWA SHUZOU
Winter limited sake
Heiwa Shuzou brings us “KID” Junmai Ginjo Shiboritate, which translates to freshly squeezed sake in the middle of production season! Brewed using the soft and clean spring water of Wakayama Prefecture, this limited release sake is bright and crisp. To keep the freshness of umami, this sake is never pasteurized.
Dryness : SMV +1.0 | Acidity : 2.0
Recommended temperature : Chilled
Grade : Junmai Ginjo, 50% rice polish ratio (koujimai), 55% rice polish ratio (kakemai)
Alcohol : 15% | Rice : Gohyakumangoku, Ippanmai | Yeast : K1801, 901, 14, 10 | Water : Koyasan Nansui
Summer limited sake
Heiwa Shuzou brings us “KID” Junmai Ginjo Summer Sake “Natsu no Shippu,” which means summer’s strong wind! This sake exhibits a soft mouth feel and offers sharp acidity that is well balanced with the gentle umami of sake rice to match beautifully with the summer season. Brewed using the soft and clean spring water of Wakayama Prefecture, this sake helps you enjoy the summer more!
Dryness : SMV +4 | Acidity : 1.8
Recommended temperature : Very cold
Grade : Junmai Ginjo, 50% rice polish ratio (koujimai), 55% rice polish ratio (kakemai)
Alcohol : 15% | Rice : Gohyakumangoku | Yeast : K1801, 901, 14, 10 | Water : Koyasan Nansui
Spring limited sake
Heiwa Shuzou brings us “KID” Junmai Ginjo Haru no Kunpu, which means “Spring Breeze.” After a long winter, this Spring sake gives you hints of flowers blooming, finishing dry and crisp. To keep the freshness of spring, this sake is never pasteurized.
Dryness : SMV +0 | Acidity : 1.7
Recommended temperature : Chilled
Grade : Junmai Ginjo, 50% rice polish ratio (koujimai), 55% rice polish ratio (kakemai)
Alcohol : 15% | Rice : Gohyakumangoku | Yeast : K1801, 901, 14, 10 | Water : Koyasan Nansui
Heiwa Shuzou introduces 'KID' Omachi Tokubetsu Junmai, which was introduced in 2017 with limited production.
Omachi rice, typically known for its rich and earthy characteristics, is brewed beautifully by Heiwa in typical KID style, creating a sake that opens with aromas of muscat and apple, followed by a smooth umami flavor that finishes dry and crisp, leaving you wanting more.
Dryness : SMV +1.0 | Acidity : 1.7
Recommended temperature : Chilled well
Recommended pairing: Seafood broth, Steak
Grade : Tokubetsu Junmai, KOJIMAI 50% KAKEMAI 60%
Alcohol : 15% | Rice : Omachi | Yeast : 1801, 901 | Water : Koyasan Nansui
Heiwa Shuzou introduces 'KID' Junmai Daiginjo Sparkling, which is a Nama (unpasteurized) Sake. (Please keep refrigerated) You will enjoy an aroma of vivid young melon and taste of sweet rice, bitterness of ginger and fresh strawberry. It finishes sharp and dry thanks to the elegant bubbles created by a second fermentation in the bottle.
This Sparkling Sake received ‘Sparkling Sake Trophy’ at the world’s biggest sake competition, IWC in 2019.
*Please do not shake before open. If you want to mix sediments, first open, then slowly turn around after re-closure.
*Limited availability
Dryness : SMV 0 | Acidity : 1.7
Recommended temperature : Chilled well
Recommended pairing: Seafood broth, Steak
Grade : Junmai Ginjo, 50% rice polish ratio
Alcohol : 15% | Rice : Yamadanishiki | Yeast : K1801, 901 | Water : Koyasan Nansui
With the goal to create the new standard for next generation Sake in Japan, Heiwa Shuzou introduces ‘KID’ in red (meaning AKA in Japanese) – AKA KID. Heiwa is located in the northern part of Wakayama and there are still many archaeological sites from 300 BC where rice farming and sake production were active. Heiwa is looking into their roots and decided to use Aka mai (red rice), which is an ancient rice strain. You will enjoy its savoriness and nice depth in the taste, as well as this beautiful color. Aromas are like honey and toasted rice.
Dryness : SMV -3.0 | Acidity : 1.8
Recommended temperature : Chilled well, but can also be warmed to enjoy the sweetness and its aroma
Recommended pairing: Steak, yakitori, teriyaki
Grade : Kojimai 50%, Kakemai 100% (Gohyakumangoku 55%, Akamai 100%)
Alcohol : 13% | Rice : Gohyakumangoku, Akamai | Yeast : 7 | Water : Koyasan Nansui
“Agara” means ‘ours’ in Wakayama dialect. The sake rice for this brew is only polished 20% (80% remaining) and is grown in Heiwa’s and Wakayama’s local rice fields. Heiwa started to have their own rice fields back in 2006 and have slowly expanded to the current size of 10,763 square feet. KID is coming from Kishu (the name of the peninsula Heiwa is located) and Do (terroir). This sake represents KID’s name the most.
This sake is brewed each year with rice harvested from that vintage alone. The label changes from year to year, with photos and captions describing what the season was like. No 2 vintages are the same and the label acts as a diary to tell its story.
*Limited availability
Dryness : SMV +1.5 | Acidity : 1.8
Recommended temperature : Can be chilled, room temperature or warm
Recommended pairing: Kinzanji Miso, cream cheese
Grade : Junmai
Alcohol : 16% | Rice : Yamadanishiki | Yeast : 7 | Water : Koyasan Nansui
HEIWA DOBUROKU ICHI NO DAKU
HEIWA SHUZOU
In 2022, Heiwa established their own Doburoku bar in Kabuto cho, Tokyo with the aim of promoting Doburoku to a wider audience. Doburoku, which is the ancestor of sake, is produced in a more sustainable manner by retaining the Moromi, the cloudy mash. "Ichi no Daku" is the first in its series from Heiwa Shuzou and features a fresh brightness resulting from fermentation.
The rice used, Nikomaru, is grown locally, and imparts a subtle aroma, while its taste is characterized by a gentle sweetness akin to freshly cooked rice.
PLEASE KEEP REFRIGERATED and treat like Nama sake.
Dryness : SMV -8.5 | Acidity : 1.1
Recommended temperature : Chilled
Grade : Junmai
Alcohol : 9% | Rice : Omachi Nikomaru (grown locally) | Yeast : 7 | Water : Koyasan Nansui
HEIWA NIGORI
HEIWA SHUZOU
With the goal to create the new standard for next generation Sake in Japan, Heiwa Shuzou brings us its Nigori Sake. This sake’s texture is smooth, and the rice feels like fresh powdery snow on your tongue. Brewed using the soft and clean water from Koyasan in Wakayama Prefecture, Heiwa Shuzou’s Nigori Sake is well balanced with the flavor of sake rice.
Dryness : SMV -8.5 | Acidity : 1.1
Recommended temperature : Best served chilled
Grade : Futsushu, 75% rice polish ratio (seimaibuai)
Alcohol : 14% | Rice : Ippanmai | Water : Koyasan Nansui
TSURU-UME KANJUKU
HEIWA SHUZOU
Tsuru-ume KANJUKU is the entry level of the Tsuru-Ume series. Kanjuku means fully matured or ripe. Nankobai, their local plum in Wakayama, is one of the most popular kinds of plum in Japan, which offers some sweetness with a tart character. When you open this bottle, you quickly enjoy the fresh aroma of ripe plum.
Recommended pairing: soft cheeses, like Brie, grilled chicken, fried Chinese fare, like sweet and sour pork (pairs well with sweet / rich food)
Recommended serving style: Add water/seltzer, or mix with sparkling wine, or simply on the rocks
Recommended temperature : best served chilled in a wine glass to enjoy its aromas
Alcohol : 10%
TSURU-UME KANJUKU NIGORI
HEIWA SHUZOU
Tsuru-ume Kanjuku Nigori or ripe plum with cloudy peach uses peach paste from Heiwa’s local farm in Wakayama, mixing with their Kanjuku plum sake. You will love the balance of sweetness from peaches and acidity from plums.
It is like ’Nectar’ for grown ups!
Recommended pairing: vanilla ice cream, chocolate, cakes! It can be a dessert sauce on top of sweets.
Recommended serving style: Mixing with apple juice is another great way to enjoy.
Recommended temperature : best served chilled. Can be frozen like sorbet.
Alcohol : 10%
TSURU-UME SUPPAI
HEIWA SHUZOU
SUPPAI means sour. Tsuru-ume SUPPAI is umeshu based on sake.
Wakayana prefecture is the plum heartland of Japan. This brew has used three times more plums than what is used in a typical umeshu. The particular plum used here is called Nankobai. Its skin is soft and the fruit itself is thick and juicy; one of the best quality plums in Japan. A subdued sweetness is refreshing and its acidity is addicting!
Recommended pairing: Chinese food (rich, meat dish would be a perfect pair)
Recommended serving style: Adding water/seltzer or mixing with sparkling wine or on the rocks
Recommended temperature : best served chilled
Alcohol : 11%
TSURU-UME LEMON
HEIWA SHUZOU
It uses local lemons from Wakayama, squeezed with the skin left on. You will enjoy the harmony of acidity, gentle sweetness and zest flavor from the skin. Tart and refreshing!
Recommended pairing: Italian cuisine or silver fish like saba or sanma.
Recommended Serving style: Can be mixed with sour ale beer or even mixed with Gin to make a Lemon sour.
Recommended temperature : Best served chilled
Alcohol : 7%
TSURU-UME ICHIGO (Strawberry)
HEIWA SHUZOU
Tsuru-ume Ichigo or strawberry is a seasonal limited Tsuru-ume. Wakayama is also famous for strawberry production. The contents here are strawberry juice (60%) and the rest is Tsuru-ume plum sake. The fresh Japanese strawberry aroma and sweetness blending with tartness of plum sake is well balanced and leaves you wanting more!
Recommended pairing: chocolate. It can be a sauce for vanilla ice cream or yogurt.
Recommended serving style: Can be mixed with Oolong tea or no sugar added black tea.
Recommended temperature : Best served chilled
Alcohol : 10%
TSURU-UME NATSU MIKAN (Summer Orange)
HEIWA SHUZOU
There are many kinds of oranges grown in Wakayama and Heiwa Shuzou uses Natsu Mikan, Amanatsu (both oranges are harvested in summer) and lemon for this sake.
Oranges are squeezed with the skin left on – you will enjoy the bitterness and the zest flavor in this rich orange sake. Refreshing on a hot day in the summer.
Recommended pairing: pizza or gratin – rich dish with butter and cheese. Also pairs well with cake and sweets
Recommended serving style: Can be mixed with white ale beer for a cocktail.
Recommended temperature : Best served chilled.
Alcohol : 7%
TSURU-UME YUZU
HEIWA SHUZOU
Tsuru-Ume Yuzu is based on sake and the ratio of Yuzu juice to sake is close to 1:1, which is higher than most Yuzu sake in the market. Heiwa’s Yuzu is all coming from local farms in Wakayama Prefecture, where Heiwa is located (Heiwa owns its own Yuzu farms)!
This juice is squeezed with the skin left on. You will enjoy its tartness, zest flavor with bitterness, good amount of acidity and a little sweetness.
Recommended pairing: Chinese food (especially sweet and sour dishes), yakitori
Recommended serving style: Mix with sparkling wine, water or seltzer, or simply on the rocks
Recommended temperature : Best served chilled.
Alcohol : 7%
OHMINE 3 GRAIN YAMADANISHIKI
Ohmine Shuzou
Ohmine 3Grain Yamadanishiki is Ohmine's entry level Junmai Daiginjo, having a sweet and rich aroma of white peaches, and is created with layers of minerality.
The aroma is that of greenery, like when you stand in the Akiyoshidai grassland of Yamaguchi. Tastes of muscat and pineapple are well balanced with minerality, giving way to a finish that is both bitter like Matcha, and sweet, like coconut.
Recommended temperature : Chilled in a wine glass
Recommended pairing : Snapper, flounder, oyster
Grade : Junmai Daiginjo, 50% rice polish ratio
Alcohol : 14% | Rice : Yamadanishiki
OHMINE 2 GRAIN YAMADANISHIKI
Ohmine Shuzou
Ohmine's brewing process for 2Grain involves carefully controlling the bacteria in order to produce their ideal taste. Specifically, they reduce the amount of bacteria responsible for producing unwanted flavors (zatsumi) and increase the bacteria used for fermenting alcohol, which breaks down the starch in the grain. This method is difficult to control, and is only used for Ohmine’s 2Grain. This sake received the No.1 GOLD prize at SAKE COMPETITION 2023 among 1,000 sake.
This brew boasts a juicy taste reminiscent of pear and white peaches. Notes of sugarcane and roasted almond can be detected in the middle, followed by a bitterness akin to that of cacao and orange peel on the finish.
Recommended temperature : Chilled in a wine glass
Recommended pairing: White fish sashimi, like filefish and blowfish, sweet shrimp sushi, caprese salad
Grade : Junmai Daiginjo, 35% rice polish ratio
Alcohol : 14% | Rice : Yamadanishiki
OHMINE 3GRAIN SUMMER KASUMI NAMA
Ohmine Shuzou
Summer limited sake
Ohmine Summer Kasumi is a sake that delights the senses with its aromatic hints of pear and white peaches. On the palate, the sake reveals a refreshing taste of sweet and tart muscat grapes, layered with a subtle effervescence and silky texture from its Moromi (Kasumi means slightly cloudy) brewing process. The water used in production is known for its softness, but it contains twice the amount of calcium compared to the average tap water in Japan, lending a distinctive minerality to the sake. Finally, the aftertaste is a harmonious blend of elegant bitterness and bright acidity reminiscent of grapefruit. Overall, Ohmine Summer Kasumi is a multi-dimensional sake that offers a truly enjoyable drinking experience especially in the summer.
Recommended temperature : Chilled in a wine glass
Recommended pairing: Salted olives, summer vegetable tempura, fluke carpaccio
Grade : Junmai Daiginjo, 50% rice polish ratio
Alcohol : 14% | Rice : Yamadanishiki
OHMINE 3GRAIN OMACHI
Ohmine Shuzou
At the 14th Omachi Summit in 2023, a highly acclaimed event featuring sake made from 121 breweries and 206 brands of "Omachi" rice from Okayama Prefecture, two sake varieties from Ohmine Shuzou "Ohmine 2-Grain Omachi" and "Ohmine 3-Grain Omachi," each received the Excellence Award. This marks the second consecutive year of receiving this prestigious award.
In chilled temperatures, the moment this sake touches your mouth, there's a very gentle attack with the aroma of pione and lychee, and from the middle to the end, a juicy richness reminiscent of yellow peaches expands. When warmed, you can enjoy a soft fragrance reminiscent of Japanese raw sugar ('wasanbon') and its sweetness. The production is limited and we are happy to introduce Ohmine's special omachi sake to you.
*Limited availability
Recommended temperature : Chilled in a wine glass
Recommended pairing: Japanese stew (Oden), roast duck, broiled miso-marinated mackerel, caprese salad
Grade : Junmai Daiginjo, 50% rice polish ratio
Alcohol : 13% | Rice : Omachi
OHMINE 3GRAIN MUROKA NAMA GENSHU DEWASANSAN
Ohmine Shuzou
Dewasansan’ s gentle sweetness and refreshing grapefruit acidity is a perfect match for the effervescent freshness of this Muroka (non-charcoal filtered) Nama (unpasteurized) Genshu (non-diluted) sake. Ohmine produces this sake only once a year (limited availability). Please keep refrigerated.
*Limited availability
Recommended temperature : Chilled in a wine glass
Recommended pairing: Steamed chicken with yuzu salt, Mapo tofu with Japanese pepper, marinated salmon, wild vegetable tempura
Grade : Junmai Daiginjo, 50% rice polish ratio
Alcohol : 15% | Rice : Dewasansan
OHMINE SUMMER’S ARRIVAL
Ohmine Shuzou
Summer limited sake
The impression of the aroma is gentle, but there is a refreshing quality reminiscent of apples and grapefruits. It has a light, refreshing acidity with structure. There is a transparent sweet and sourness reminiscent of muscat and Chardonnay, and from the middle onwards, you can feel the fresh richness and bitterness of the fruit. Ohmine produces this sake only once a year (limited availability).
Recommended temperature : Chilled in a wine glass
Recommended pairing: Snapper carpaccio, oysters, white fish poiret
Grade : Junmai Daiginjo, 50% rice polish ratio
Alcohol : 13% | Rice : Yamadanishiki
OHMINE WINTER’S ARRIVAL CLOUDY
Ohmine Shuzou
Winter limited sake
Ohmine’ s Winter’ s Arrival Cloudy, introduces “assemblage” ‒ brewed with a blend of Omachi, Aiyama and Yamadanishiki. The recipe (allocation of each rice) changes year to year to achieve their ideal taste. In the tank of this sake, Ohmine adds the fermenting Yamadanishiki rice, which adds a touch of bubbliness. Silky lactic acid tastes of yogurt and burrata cheese are present, and the finish is sweet, like Wasanbon (fine-grained traditional Japanese sugar).
LABEL STORY - A beautiful woman adorned in a kimono gracefully walking on a layer of powdery snow. The slow rotation of the bottle gives the impression of snowfall, immersing you in the feeling of winter's arrival. Designed by Misaki Tanaka
Recommended temperature : Chilled in a wine glass
Recommended pairing: Fried chicken, steak
Alcohol : 14%
KAGATSURU UMESHU
YACHIYA SHUZO
With well over 400 years of sake making experience, and the use of locally farmed plums, we now have this Umeshu, which offers a great balance of refreshing flavor, sourness of plum and the umami of rice.
This umeshu is made by combining sake from the Kagatsuru brewery with local plums. The sake itself is made using the famous Gohyaku Mangoku rice that has been milled down to a 60% polish ratio.
Recommended temperature : Enjoyable chilled, on the rocks or as a cocktail base
Alcohol : 11% | Yeast : K701
Akabu Junmai Ginjo opens with aromas of apple followed by tastes of vanilla and almond milk. This sake’s acidity and refreshing sweetness are well balanced and is only pasteurized once to keep its freshness.
Recommended temperature : Best served chilled
Recommended dishes : salads with citrus fruit, carpaccio
Grade : Junmai Ginjo, 50% rice polish ratio
Alcohol : 15% | Rice : Gin Ginga (Iwate) | Yeast : Iwate Yeast | Water : Morioka water
AKABU JUNMAI
AKABU SHUZO
Akabu Junmai is layered with aromas of white peach and the fifth taste of umami that is enveloped by notes of grapefruit.
This sake is pasteurized only once to keep its freshness.
Recommended temperature : Best served chilled
Recommended dishes : yakitori, roast beef, beef stew
Grade : Junmai, 60% rice polish ratio
Alcohol : 15% | Rice : Gin Ginga (Iwate) | Yeast : Iwate 201 | Water : Morioka water
Akabu Junmai Daiginjo displays aromas of freshly bloomed flowers and ripe green melon. Subdued acidity, sweetness and smooth umami work in harmony to bring you back asking for more. Pasteurized only once to keep its freshness.
Recommended temperature : Chilled well, preferably in a wine glass
Recommended pairing: Shell fish, White fish
Grade : JUNMAI DAIGINJO, 40% rice polish ratio
Alcohol : 15% | Rice : Gin Ginga (Iwate) | Yeast : Iwate Kobo | Water : Morioka water
‘Gokujo no Kire’ means the best of the best cut. Cut is coming from its sharpness. In the cut, you will find fresh aromas of pinapple, pear and apple.
Polished Yuinoka rice down to 35% is brewed slowly in the coldest months of January and February.
Pressing is done at the temperature of -2 degrees, bottled right away and stored sub zero.
Recommended temperature : Chilled well, preferably in a wine glass
Grade : Junmai Daiginjo, 35% rice polish ratio
Alcohol : 15% | Rice : Yuinoka | Yeast : Iwatekobo | Water : Morioka water
AKABU HISUI JUNMAI GINJO
AKABU SHUZO
Summer limited sake
Akabu seasonal limited Junmai Ginjo “Hisui:” The taste experience begins with the juiciness of white peaches and lychee, enveloped in a layer of refreshing green notes that harmonize perfectly. The sweetness is delicate and refined, while the acidity shines through with the brightness of grapefruit, leaving a pleasant aftertaste. The umami flavor fades away at just the right moment, completing the balanced and sophisticated taste profile.
Recommended temperature : Chilled well, in a wine glass
Recommended pairing : White fish carpaccio, marinated salmon sashimi
Grade : Junmai Ginjo, 50%
Alcohol : 13% | Rice : Gin Ginga (Iwate) | Yeast : Iwate Kobo
AKABU KHAKU JUNMAI GINJO
AKABU SHUZO
Fall limited sake
The initial scent profile of Akabu Kohaku boasts the sweet and fruity aroma of banana and melon, with a subsequent hint of tangy lactic acid. The rice component of the sake provides a rich umami flavor, adding depth and complexity to the taste profile. The well-balanced acidity provides a pleasant tightening sensation, resulting in a perfectly harmonized and satisfying drinking experience.
Recommended temperature : Chilled well, in a wine glass
Recommended pairing : Butter sauteed white fish (French style)
Grade : Junmai Ginjo, 50%
Alcohol : 13% | Rice : Gin Ginga and Ginga no Shizuku (Iwate) | Yeast : Iwate Kobo
SHIBATA BLACK YUZU
SHIBATA SHUZO
The Yuzu fruit used here is from Shibata’s local farm and is all organic. Shibata Black Yuzu has a junmai sake base, using Ginpu rice from Hokkaido, which is clear and has a nice aroma. The yuzu is squeezed with the skin left on, thereby allowing for the juice to not be too sweet, with an added touch of tartness. Each individual yuzu fruit yields only about 20ml of juice.
Size : 720mL, 200mL
Recommended temperature : Best served chilled
Recommended dishes : Pairs well with vanilla and other sweets
Grade : 70% rice polish ratio
Alcohol : 8% | Rice : Ginpu (Hokkaido) | Yeast : K7 | Water : Kanzui (God’s Water)
SHIBATA PINK CLOUDY
SHIBATA SHUZO
Shibata Pink Cloudy sake is velvety and smooth. You will enjoy orange and cherry blossom notes, with a sharp dryness.
This Nigori is a Junmai Ginjo base, using Ginpu rice from Hokkaido, an amazing sake rice which gives this sake its mellow and rich depth.
Recommended temperature : best served chilled, but warm (110 degrees) is nice as well
Recommended dishes : Oysters, vongole, chicken (especially gizzard)
Grade : Junmai Ginjo, 60% rice polish ratio
Alcohol : 15% | Rice : Ginpu (Hokkaido) | Yeast : K1801 | Water : Kanzui (God’s Water)
SHIBATA BLACK JUNMAI GINJO
SHIBATA SHUZO
Shibata Black Junmai Ginjo uses a very rare rice from Hokkaido known as, Ginpu, which is clear and has a nice aroma. Given the softness of the water at Shibata, they are able to produce a well rounded sake that leaves you with a mild finish. We’ve decided to package this sake into a flask-style bottle to help introduce craft sake (literally everything is done by hand) even to sake beginners.
Dryness : SMV -3 | Acidity : 1.5
Recommended temperature : Best served chilled
Recommended dishes : sashimi, sushi, raw bar fare
Grade : Junmai Ginjo, 60% rice polish ratio
Alcohol : 15% | Rice : Ginpu (Hokkaido) | Yeast : K1801 | Water : Kanzui (God’s Water)
ABE JUNMAI
ABE SHUZO
ABE Junmai boasts a distinctive umami flavor profile upon the first sip, complemented by hints of melon that transition to a grapefruit-like bitterness upon finishing. This variety is crafted using the same brewing techniques and style as ABE's Junmai Ginjo, but with a lower rice polish ratio. Moreover, instead of adhering to a cookie-cutter recipe or methodology, the team prioritizes the unique character of each individual tank. As a result, the sake from each tank possesses its own distinct and enjoyable flavor profile.
Recommended temperature : 40 degrees F (clear and light) or 50-60 degrees F (more complex and umami forward)
Recommended pairing : Raw bar, especially oysters, with the addition of lemon
Grade : Junmai, 65-80% rice polish ratio
Alcohol : 14-16% | Rice : From Niigata’s local farms
ABE JUNMAI GINJO
ABE SHUZO
ABE Junmai Ginjo boasts a complex flavor profile, featuring a fruity and juicy taste with a satisfying richness, complemented by a refreshing acidity and a crisp, bitter finish. A little more clear and more acidity compared to its Junmai.
Recommended temperature : 40 degrees F (clear and light) or 50-60 degrees F (more complex and umami forward)
Recommended pairing : Raw bar, especially oysters, cheese (blue cheese, of course)
Grade : Junmai Ginjo, 60% rice polish ratio
Alcohol : 14-16% | Rice : From Niigata’s local farms