This white sake is made by the traditional process dated back to Edo period.
You can enjoy elegant and naturally sweet taste.
The price was changed from 2020.

This sake is made by partly using sake in stead of water during the fermentation process and is aged for a long period.
Its color is amber and its taste is deeply sweet.

This sake is made by being kept without heat treatment and bottled through just once heat treatment.

This sake is made by being kept without heat treatment and bottled through just once heat treatment.

Hiyaoroshi is sake which is once heat treated after pressing in winter, aged through summer and sold in autumn without the second heat treatment. It has good balance of matured taste and aroma.
This is Junmai-Ginjo, so you can enjoy rich flavor.

【Season】Autumn

Hiyaoroshi is sake which is once heat treated after pressing in winter, aged through summer and sold in autumn without the second heat treatment. It has good balance of matured taste and aroma.
This is Junmai-Ginjo, so you can enjoy rich flavor.

【Season】Autumn

This sake is made by adding Ori, which is some part of Moromi (mash), to newly born “Juemon”.
By combining freshness of new sake and mellowness of Ori, this sake has rather deep taste.

【Season】Winter

This sake is made by adding Ori, which is some part of Moromi (mash), to newly born “Juemon”.
By combining freshness of new sake and mellowness of Ori, this sake has rather deep taste.

【Season】Winter

This sake is made by directly bottling newly born “Juemon”, is limited sake for summer.
It is lightly sparkling, because carbon dioxide generated during the fermentation process is also bottled,so it has rather fresh taste.

【Season】Summer

This sake is made by directly bottling newly born “Juemon”, is limited sake for summer.
It is lightly sparkling, because carbon dioxide generated during the fermentation process is also bottled, so it has rather fresh taste.

【Season】Summer