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Products

  • mountain stream

    He has won many gold medals in domestic and international competitions.
    A solid taste and a plump aroma, the flow through the throat,
    Like a "mountain stream" flowing through the magnificent nature of Shinshu.

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    • Keiryu Daiginjo

      It is a clear, dry sake made from mash that has been slowly fermented for 32 days at a low temperature and polished sake rice "Yamada Nishiki".Japanese taste that attracts people from all over the world.It has a fruity aroma and refreshing taste, so it goes well with Japanese food.

      Preparation method Daiginjo
      Alcohol 16%
      Sake degree +4
      acidity 1.2
      Raw Rice Yamada Nishiki
      Rice polishing rate 40%
      Preservation method Normal temperature
      Taste (sweetness) Fruity aroma and refreshing dry taste
      Drinking temperature cold sake, room temperature
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol

    • Keiryu Daiginjo Shizuku

      It is a gem of the same preparation as Daiginjo sake that has been exhibited in overseas competitions.Using the old-fashioned natural pressing method, each drop of sake is made into refined sake over time.It is a proud product that you can feel "luxury" in the finish that combines gorgeousness and elegance.

      Preparation method Daiginjo
      Alcohol 16%
      Sake degree +4
      acidity 1.2
      Raw Rice Yamada Nishiki
      Rice polishing rate 39%
      Preservation method Normal temperature
      Taste (sweetness) Soft, clean and elegant taste
      Drinking temperature cold sake, room temperature
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol

    • Keiryu Junmai Ginjo Black Label

      A fragrant ginjo sake brewed with Kyokai No. 1801 yeast, using the best sake rice "Miyama Nishiki" for pure rice sake.A masterpiece that the brewery has acknowledged as a wonderful result.It is characterized by a faint sweetness that drifts softly from the crisp mouth.


      Preparation method Junmai Ginjo
      Alcohol 15%
      Sake degree +1
      acidity 1.3
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 60%
      Preservation method Normal temperature
      Taste (sweetness) Slightly dry taste with gorgeous ginjo aroma
      Drinking temperature cold sake, normal temperature, hot sake
      Raw material name Rice (domestic)
      Rice koji (domestic rice)

    • mountain stream mountain dance
      Sparkling

      Prepared with yeast for white wine. A sparkling sake with a gorgeous aroma and gentle sweetness that is Japanese sake but doesn't feel like Japanese sake. It has a delicate, gentle and clear taste that reminds you of champagne. A slightly luxurious and pop drink.


      Preparation method Junmai Ginjo
      Alcohol 12%
      Sake degree -35
      acidity 3.4
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 59%
      Preservation method Normal temperature
      Taste (sweetness) Gorgeous scent and gentle sweetness
      Drinking temperature cold sake
      Raw material name Rice (domestic)
      Rice koji (domestic rice)

  • Comet (Char)

    A vivid impression and afterglow like a comet.
    Once you drink it, you will never forget the taste.
    This is the "Char" series that is being expanded one after another.

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    • Char HALLEY (Halley) Jikagumi Junmai

      The aroma of the rice is gentle, and the balance between the juicy umami and the mild sourness is perfect.Its rich sweetness captures the hearts of those who drink it, and it has a pleasant aftertaste that you will not get tired of drinking.

      Preparation method Junmai
      Alcohol 15%
      Sake degree +1
      acidity 1.7
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 70%
      Preservation method cold and dark place
      Taste (sweetness) Moderate sourness, good sharpness, and smooth taste
      Drinking temperature cold sake
      Raw material name Rice (domestic)
      Rice koji (domestic rice)

    • Char DONATI (Donati) Hatsugumi Junmai Ginjo

      It has a gorgeous and elegant ginjo aroma, and once you put it in your mouth, it leaves a strong taste and a refreshing afterglow. Received the highest gold award at the “Wine Glass Delicious Sake Award 2018”.

      Preparation method Junmai Ginjo
      Alcohol 15%
      Sake degree ±0
      acidity 1.5
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 59%
      Preservation method cold and dark place
      Taste (sweetness) Excellent balance of moderate acidity and rice umami
      Drinking temperature cold sake
      Raw material name Rice (domestic)
      Rice koji (domestic rice)

    • Char BENNETT Nakadori Junmai Daiginjo

      Aromatic and fruity fragrance.The clear taste without any miscellaneous taste makes you feel the sweetness of rice.The “core” of the elegant aroma and refined flavor spreads out in your mouth and disappears... it's a momentary taste.

      Preparation method Junmai Daiginjo
      Alcohol 15%
      Sake degree ±0
      acidity 1.5
      raw material rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 49%
      Preservation method cold and dark place
      Taste (sweetness) A masterpiece with an excellent balance of elegant fragrance and clear, clean taste
      Drinking temperature cold sake
      Place of origin Rice (domestic)
      Rice koji (domestic rice)

  • Naotora

    "Naotora" was named after Naotora Hori, the 13th lord of the Suzaka Domain in Shinano Province.
    It is a limited production unprocessed sake series coveted by local sake enthusiasts.

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    • Naotora Bangaihin
      Junmai Daiginjo Nama Genshu

      A gem of sake with the highest fragrance in history, highly praised by the brewery.It is characterized by its bright, clear aroma and taste.

      Preparation method Junmai Daiginjo
      Alcohol 17%
      Sake degree -1
      acidity 1.7
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 49%
      Preservation method Keep refrigerated
      Taste (sweetness) Excellent balance of moderate acidity and rice umami
      Drinking temperature cold sake, room temperature
      Place of origin Rice (domestic)
      Rice koji (domestic rice)

    • Naotora
      Junmai Ginjo Nama Genshu

      Exquisite balance of smooth mouthfeel and body.It is an unfiltered unprocessed sake that allows you to experience the taste of Japanese sake.

      Preparation method Junmai Ginjo
      Alcohol 17%
      Sake degree 0
      acidity 1.6
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 59%
      Preservation method Keep refrigerated
      Taste (sweetness) Plump aroma, good sharpness and smooth taste
      Drinking temperature cold sake, room temperature
      Raw material name Rice (domestic)
      Rice koji (domestic rice)

    • Naotora
      Junmai Ginjo Nama Genshu

      Realizes a light taste with a gorgeous aroma and gentle acidity.It is pure sake with an alcohol content of 15%.

      Preparation method Junmai Ginjo
      Alcohol 15%
      Sake degree -1
      acidity 1.6
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 59%
      Preservation method Keep refrigerated
      Taste (sweetness) Gorgeous aroma and clear taste
      Drinking temperature cold sake, room temperature
      Raw material name Rice (domestic)
      Rice koji (domestic rice)

    • Naotora Bespoke
      Junmai Daiginjo Nama Sake

      It is characterized by a fruity, gorgeous aroma and sour taste. It is a masterpiece with a smooth taste and well-balanced taste.


      Preparation method Junmai Daiginjo
      Alcohol 15%
      Sake degree -1
      acidity 1.6
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 49%
      Preservation method Keep refrigerated
      Taste (sweetness) A masterpiece with an excellent balance of elegant fragrance and clear, clean taste
      Drinking temperature cold sake, room temperature
      Place of origin Rice (domestic)
      Rice koji (domestic rice)

    • Naotora Jikagumi Arabashiri
      Junmai Ginjo Nama Genshu

      Nama unblended whiskey flowing down from the tank is bottled on the spot.While having strength, it is a fresh gem.

      Preparation method Junmai Ginjo
      Alcohol 17%
      Sake degree ±0
      acidity 1.6

    • Naotora
      Junmai Daiginjo Genshu

      Made with rice milled to 39% from Miyamanishiki, a suitable rice for sake brewing in Nagano Prefecture, and finished with a fruity, gorgeous aroma and mild acidity.

      Preparation method Junmai Daiginjo
      Alcohol 17%
      Sake degree -1
      acidity 1.6
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 39%
      Preservation method Keep refrigerated
      Taste (sweetness) Plump aroma, good sharpness and smooth taste
      Drinking temperature cold sake, room temperature
      Place of origin Rice (domestic)
      Rice koji (domestic rice)

  • Asashibori

    The dignified winter of Shinshu breathes in the mouth, the throat, and the aftertaste.
    Raw unblended sake with the skill and heart of the brewers.

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    • Keiryu Asashibori
      Daiginjo

      Using "Miyama Nishiki", you can truly enjoy the mellow aroma, mouthfeel, and mellow throat.The deep, subtle sweetness creates a pleasant lingering aftertaste.

      Preparation method Daiginjo
      Alcohol 18%
      Sake degree +1
      acidity 1.6
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 49%
      Preservation method cold and dark place
      Taste (sweetness) Slightly sweet with fruity acidity and richness
      Drinking temperature Chilled or on the rocks
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol

    • Keiryu Asashibori
      Bangaihin (Junmai Daiginjo)

      It has a refreshing taste and an elegant aftertaste.It is a gem with a gentle yet glossy ginjo aroma.Please enjoy the rich aroma.

      Preparation method Junmai Daiginjo
      Alcohol 17%
      Sake degree -3
      acidity 1.8
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 49%
      Preservation method cold and dark place
      Taste (sweetness) Refreshing taste with a hint of sweetness
      Drinking temperature Chilled or on the rocks
      Place of origin Rice (domestic)
      Rice koji (domestic rice)

    • Keiryu Asashibori
      Junmai Ginjo

      Using "Miyama Nishiki" rice grown in Shinshu, which is suitable for sake brewing, you can enjoy a delightful betrayal with a refreshing taste that turns into a gentle sweetness from the tongue to the nasal cavity.The scent is gorgeous.

      Preparation method Junmai Ginjo
      Alcohol 17%
      Sake degree -2
      acidity 1.8
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 59%
      Preservation method cold and dark place
      Taste (sweetness) Sweet mouth with fruity ginjo aroma and soft umami
      Drinking temperature Chilled or on the rocks
      Raw material name Rice (domestic)
      Rice koji (domestic rice)

    • Keiryu Asashibori
      Honjozo

      It is a masterpiece with a rich and gorgeous fragrance produced by No. 7 yeast and a strong, deep flavor and richness.It has a deep flavor that is slightly different from freshly squeezed sake that has been carefully stored in the warehouse at an ice temperature and is mildly aged.

      Preparation method Honjozo (Nama Genshu)
      Alcohol 19%
      Sake degree -4
      acidity 1.8
      Preservation method cold and dark place
      Taste (sweetness) Fruity acidity and rich sweet taste
      Drinking temperature Chilled or on the rocks
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol

    • Keiryu Asashibori
      Junmai

      Uses Nagano yeast that creates an exquisite balance of sweet fruit aroma and fresh acidity. A popular junmai unprocessed whiskey that combines a mellow taste with a robust body.


      Preparation method Junmai
      Alcohol 17%
      Sake degree -3
      acidity 1.8
      Raw Rice Miyamanishiki and others
      Rice polishing rate 70%
      Preservation method cold and dark place
      Taste (sweetness) Light, sharp and slightly sweet
      Drinking temperature Chilled or on the rocks
      Raw material name Rice (domestic)
      Rice koji (domestic rice)

    • Keiryu Asashibori
      Storage sake for competition

      "Keiryu Asashibori" moromi is aged at a low temperature for an additional 3 days, and is specially prepared to increase the alcohol content to 20%.The original taste, sweetness and sourness of Japanese sake are brought out in the best condition.

      Preparation method Raw raw sake
      Alcohol 20%
      Sake degree -6
      acidity 2.0
      Preservation method Normal temperature
      Taste (sweetness) Slightly sweet with fruity acidity and richness
      Drinking temperature On the rocks/cold sake
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol

  • Endo

    The "Endo" series of the brewery's whole body in pursuit of deliciousness.
    An absolutely confident product that bears the name of the brewery.

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    • 「Endo」
      Daiginjo

      A fresh daiginjo sake made with daiginjo unprocessed sake that has just been squeezed at the brewery.We have brought out the flavor components of Japanese sake, such as sweetness and sourness, in a well-balanced manner.

      Preparation method Daiginjo
      Alcohol 18%
      Sake degree +4
      acidity 1.2
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 49%
      Preservation method Normal temperature (Please store in the refrigerator after opening.)
      Taste (sweetness) Fruity aroma and refreshing dry taste
      Drinking temperature cold sake, room temperature
      Place of origin Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol

    • 「Endo」
      Junmai Daiginjo Nama Genshu

      Sake squeezed in winter is aged at a low temperature to achieve the best quality.Please enjoy the mellow taste and melon-like ginjo aroma unique to matured sake, which is different from new sake.

      Preparation method Junmai Daiginjo
      Alcohol 17%
      Sake degree -3
      acidity 1.7
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 49%
      Preservation method cold and dark place
      Taste (sweetness) Refined aroma, full-bodied and mellow taste
      Drinking temperature cold sake, room temperature
      Place of origin Rice (domestic)
      Rice koji (domestic rice)

    • 「Endo」
      Ki-ippon Junmai

      A full-bodied sake that pursues the deliciousness of pure rice sake.It is a gem of confidence bearing the name of the brewery.A pure rice sake that goes well with any dish.


      Preparation method Junmai
      Alcohol 15%
      Sake degree -1
      acidity 1.4
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 49%
      Preservation method Normal temperature
      Taste (sweetness) Sweet mouth with fruity ginjo aroma and soft umami
      Drinking temperature cold sake, room temperature
      Raw material name Rice (domestic)
      Rice koji (domestic rice)

    • Endo Premium Flower Junmai Daiginjo

      ``Junmai Daiginjo'', which is said to be the ``extreme'' among Japanese sake, has a unique ginjo aroma, making it highly fragrant and exudes an exquisite taste. A high-quality gift box decorated with bright pine, bamboo, and plum blossoms will make your special day even more gorgeous.


      Preparation method Junmai Daiginjo
      Alcohol 15%
      Sake degree -1
      acidity 1.6
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 49%
      Preservation method Normal temperature
      Taste (sweetness) Refined aroma, full-bodied and mellow taste
      Drinking temperature cold sake, room temperature
      Raw material name Rice (domestic)
      Rice koji (domestic rice)

  • Domuroku

    A treasured sake that has been faithfully brewed based on materials that have been handed down from generation to generation at the Endo Brewery.
    This is a doburoku that uses a rare yeast that is “alive” even in breweries nationwide.

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    • Keiryu Domuroku

      The fermenting sake is roughly strained through a mesh, and then bottled without any additional processing. The unique mouthfeel of "bubble wrap, shwa", sweetness and sourness, and rich umami that spreads have been patronized by sake fans all over the country for 20 years since its release.

      Preparation method Honjozo (activated cloudy sake)
      Alcohol 16%
      Sake degree -24
      acidity 2.0
      Raw Rice Shirakaba Nishiki
      Rice polishing rate 70%
      Preservation method Keep refrigerated
      Taste (sweetness) sweet with a sour taste
      Drinking temperature cool down
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol

    • Keiryu Domuroku Junmai

      At the suggestion of the chief brewer of Endo Sake Brewery, we created Domuroku, a traditional pure rice sake.Continuing delicate management, we have created a taste with a gentle sweetness that is more than expected.While taking advantage of the unique effervescence of Domuroku, it has a smooth and easy-to-drink taste.


      Preparation method Pure rice (active cloudy sake)
      Alcohol 14%
      Sake degree -26
      acidity 1.5
      Raw Rice Shirakaba Nishiki
      Rice polishing rate 70%
      Preservation method Keep refrigerated
      Taste (sweetness) sweet with a sour taste
      Drinking temperature cool down
      Raw material name Rice (domestic)
      Rice koji (domestic rice)

    • Triple Domu

      Hot topic in the Japanese sake industry!
      Rich Domuroku with triple the concentration of nigori.While maintaining the harmony of melting sweetness and fermented gas, the moromi ratio is tripled.It's a thick and thick Domuroku.



      Preparation method Honjozo (activated cloudy sake)
      Alcohol 16%
      Sake degree -24
      acidity 2.0
      Raw Rice Shirakaba Nishiki
      Rice polishing rate 70%
      Preservation method Keep refrigerated
      Taste (sweetness) sweet with a sour taste
      Drinking temperature cool down
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol

    • Keiryu Domuroku Junmai Daiginjo

      30 years of making Domuroku.Finally arrived, the culmination of the Domuroku series.
      "Supreme Domuroku" made with the mash of Junmai Daiginjo, the highest grade of Japanese sake, is now available!

      Preparation method Junmai Daiginjo (activated cloudy sake)
      Alcohol 14%
      Sake degree -12
      acidity 1.1
      Raw Rice Nagano rice
      Rice polishing rate 49%
      Preservation method Keep refrigerated
      Drinking temperature cool down
      Raw material name Rice (domestic)
      Rice koji (domestic rice)

    • Keiryu Uwazumi Domuroku

      "Uwazumi" is a rare raw unprocessed sake that is carefully collected only from the upper part of "Domuroku", which is a cloudy sake.It has a thick and mellow sweetness that makes you feel as if you are enjoying a dessert wine.


      Preparation method Honjozo (activated cloudy sake)
      Alcohol 16%
      Sake degree -24
      acidity 2.0
      Raw Rice Shirakaba Nishiki
      Rice polishing rate 70%
      Preservation method Keep refrigerated
      Taste (sweetness) sweet with a sour taste
      Drinking temperature cool down
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol

  • Drink comparison (only comparison)

    A set of 300ml bottles of 5, Monde Selection Gold Award Winning Sake
    A set of various sake comparisons recommended as a gift for those who like Japanese sake.

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    • Monde Selection Gold Award Winner Sake Comparison Set

      All Monde Selection Gold Award winning sake.
      Keiryu Asashibori Storage sake for competition
      Keiryu Daiginjo
      Keiryu Kuragakoi
      Keiryu Junmai
      Keiryu Karakuchi

      [Morning Shibori Exhibit Storage Sake]
      Preparation method Raw raw sake
      Alcohol 20%
      Sake degree -6
      acidity 2.0
      Preservation method Normal temperature
      Taste (sweetness) Slightly sweet with fruity acidity and richness
      Drinking temperature On the rocks/cold sake
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol
      [Mountain stream Daiginjo]
      Preparation method Daiginjo
      Alcohol 16%
      Sake degree +4
      acidity 1.2
      Raw Rice Yamada Nishiki
      Rice polishing rate 50%
      Preservation method Normal temperature
      Taste (sweetness) Fruity aroma and refreshing dry taste
      Drinking temperature cold sake, room temperature
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol
      [Mountain stream Kuraen]
      Preparation method Ordinary liquor
      Alcohol 15%
      Sake degree 0
      acidity 1.4
      Raw Rice Nagano rice
      Rice polishing rate 70%
      Preservation method Normal temperature
      Taste (sweetness) sharp and sweet
      Drinking temperature Normal temperature, lukewarm, hot
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol
      [mountain stream pure rice sake]
      Preparation method Junmai
      Alcohol 15%
      Sake degree 0
      acidity 1.7
      Raw Rice Miyamanishiki and others
      Preservation method Normal temperature
      Taste (sweetness) Slightly dry
      Drinking temperature normal temperature, luke warm
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      [Mountain stream dry]
      Preparation method Ordinary liquor
      Alcohol 15%
      Sake degree +4
      acidity 1.6
      Raw Rice Nagano rice
      Rice polishing rate 70%
      Preservation method Normal temperature
      Taste (sweetness) Full-bodied, crisp and dry
      Drinking temperature cold sake, normal temperature, hot sake
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol

    • Gold Comparison Set

      Very popular on Father's Day!
      This price with premium sake!
      Keiryu Junmai
      Keiryu Kuragakoi
      Keiryu Junmai Ginjo Black Label
      Keiryu Daiginjo Shizuku
      Keiryu Asashibori Storage sake for competition


      [mountain stream pure rice sake]
      Preparation method Junmai
      Alcohol 15%
      Sake degree ±0
      acidity 1.7
      Raw Rice Miyamanishiki and others
      Preservation method Normal temperature
      Taste (sweetness) Slightly dry
      Drinking temperature normal temperature, luke warm
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      [Mountain stream Kuraen]
      Preparation method Ordinary liquor
      Alcohol 15%
      Sake degree ±0
      acidity 1.4
      Raw Rice Nagano rice
      Rice polishing rate 70%
      Preservation method Normal temperature
      Taste (sweetness) sharp and sweet
      Drinking temperature Normal temperature, lukewarm, hot
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol
      [Mountain Stream Junmai Ginjo Black Label]
      Preparation method Junmai Ginjo
      Alcohol 15%
      Sake degree +1
      acidity 1.3
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 60%
      Preservation method Normal temperature
      Taste (sweetness) Slightly dry taste with gorgeous ginjo aroma
      Drinking temperature cold sake, normal temperature, hot sake
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      [Mountain stream Daiginjo Shizuku]
      Preparation method Daiginjo sake
      Alcohol 16%
      Sake degree +4
      acidity 1.2
      Raw Rice Yamadanishiki and others
      Rice polishing rate 39%
      Preservation method Normal temperature
      Taste (sweetness) Soft, clean and elegant taste
      Drinking temperature cold sake, room temperature
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol
      [Morning Shibori Exhibit Storage Sake]
      Preparation method Raw raw sake
      Alcohol 20%
      Sake degree -6
      acidity 2.0
      Preservation method Normal temperature
      Taste (sweetness) Slightly sweet with fruity acidity and richness
      Drinking temperature On the rocks/cold sake
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol

    • Platinum Comparison Set

      A little extravagance that the brewery is proud of
      Drink comparison set!
      Keiryu Asashibori Storage sake for competition
      Keiryu Daiginjo Shizuku
      Keiryu Daiginjo
      Keiryu Junmai Daiginjo
      Keiryu Junmai Ginjo Black Label


      [Morning Shibori Exhibit Storage Sake]
      Preparation method Raw raw sake
      Alcohol 20%
      Sake degree -6
      acidity 2.0
      Preservation method Normal temperature
      Taste (sweetness) Slightly sweet with fruity acidity and richness
      Drinking temperature On the rocks/cold sake
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol
      [Mountain stream Daiginjo Shizuku]
      Preparation method Daiginjo sake
      Alcohol 16%
      Sake degree +4
      acidity 1.2
      Raw Rice Yamada Nishiki
      Rice polishing rate 39%
      Preservation method Normal temperature
      Taste (sweetness) Soft, clean and elegant taste
      Drinking temperature cold sake, room temperature
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol
      [Mountain stream Daiginjo]
      Preparation method Daiginjo sake
      Alcohol 16%
      Sake degree +4
      acidity 1.2
      Raw Rice Yamada Nishiki
      Rice polishing rate 50%
      Preservation method Normal temperature
      Taste (sweetness) Fruity aroma and refreshing dry taste
      Drinking temperature cold sake, room temperature
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      Brewing alcohol
      [Mountain stream Junmai Daiginjo]
      Preparation method Junmai Daiginjo
      Alcohol 15%
      Sake degree -1
      acidity 1.6
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 49%
      Preservation method Normal temperature
      Taste (sweetness) Full-bodied, mellow flavor
      Drinking temperature cold sake, room temperature
      Raw material name Rice (domestic)
      Rice koji (domestic rice)
      [Mountain Stream Junmai Ginjo Black Label]
      Preparation method Junmai Ginjo
      Alcohol 15%
      Sake degree +1
      acidity 1.3
      Raw Rice Miyama Nishiki (produced in Nagano Prefecture)
      Rice polishing rate 60%
      Preservation method Normal temperature
      Taste (sweetness) Slightly dry taste with gorgeous ginjo aroma
      Drinking temperature cold sake, normal temperature, hot sake
      Raw material name Rice (domestic)
      Rice koji (domestic rice)