It was found in 1819 in the land of Kaga near Mt. Hakusan.

“KISS of FIRE” Junmai Daiginjo

Yamada Nishiki was polished to 50% and ripened slowly for a long period of time. It has a fruity aroma and a fruity taste with the umami of rice.

Classification Junmai Daiginjo
Rice Yamada Nishiki
Rice polishing rate 50%
Alcohol content 15%
Sake meter value +3
Acidity 1.3
Contents 750ml
Award winning
Kura Master 2019 Gold Medal
Fresh scallops and radish, freshwater shrimp carpaccio, uni (sea urchin), fresh goat’s cheese

Jyokigen Yamahai Junmai

Painstakingly brewed with the traditional yamahai fermentation method, using the Gohyakumangoku variety of sake rice. It has a refreshing acidity and is characterized by a thick, rich drinkability and a sharp briskness.

Classification Junmai
Rice Gohyakumangoku
Rice polishing rate 65%
Alcohol content 16%
Sake meter value +3
Acidity 1.8
Contents 720ml
Award winning
Kura Master 2021 Gold Medal in the Junmai Category
Marinated vegetables, white-fleshed fish carpaccio, anchovies


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