Lush notes of tropical banana, anise seed, and truffle. These same flavors come rushing through the full-bodied palate followed by a velvety and dangerously smooth finish

Seikyo Namazake is brewed with Omachi rice, characterized by a deeply rich and soft taste as well as a crisp finish. Omachi rice was discovered more than 150years ago and is the oldest existing sake rice. Brash and yeasty on the nose; herbal and grassy on the palate; finishes mild and delicate.

Seikyo Namazake is brewed with Omachi rice, characterized by a deeply rich and soft taste as well as a crisp finish. Omachi rice was discovered more than 150years ago and is the oldest existing sake rice. Brash and yeasty on the nose; herbal and grassy on the palate; finishes mild and delicate.

The traditional yamahi method of brewing sake takes 1 times longer than modern methods, but it gives the sake an exceptionally layered and complex flavor. savory aromas of pumpkin and spices with complex earthy flavors. The finish is dry and long lasting

Violet aroma, plum on palate; soft, relaxed, and expansive in texture. An “umami type” of sake with ricey sweetness.

This tokubetsu Junmai has an earthy yet sweet aromatic nose that borders on ripe fruit. The strength in this Junmai rests in it unmistakable dryness and working acidity play. The flavor profile is very solid in the sense that it has a clean viscosity wrapped in a mouthful of dried fruit flavors and subtle earthiness.