“Ginjo-shu” uses ingredient rice with the polishing rate less than 60%, and “Daiginjo-shu” uses ingredient rice with the polishing rate less than 50%. “Ginjo-shu” or “Daiginjo-shu” is high-grade sake, which characteristically has fruity aroma.
“Junmai-shu” is only made from rice, rice malt and water, and contains no brewing alcohol.
“Honjozo-shu” is made from rice with the polishing rate less than 70%, rice malt, water and certain amount of brewing alcohol.
“Hutsu-shu” is ordinary sake, which is widely consumed in the market.
We have many types of seasonal sake, which you can enjoy in good seasons.
“Nama-chozo-shu” is kept without heat treatment, and is heated just before shipment. It can characteristically be kept at room temperature with remained freshness of Nama-zake.
“Kijo-shu” is partly made from sake, which is normally replaced by water for brewing, and aged for longer than 5 years. Its color is brown and has sweet and deep flavor.
“Shirozake” is one of representative products of Toshimaya during the Edo era. It is made from sticky rice and rice malt kept in Mirin (Sweet cooking sake) for several months, and is sweet and white liqueur made by grinding ingredients with a millstone.
“Nama-zake” is produced without any heating treatment, and it must be kept in refrigerators. You can enjoy its fresh flavor.
We have many types of sake barrels, and many types of gift sets.
“Soy sauce” is traditional seasoning made from wheat, soybean and salt. It is used for making soup for buckwheat noodle and wheat noodle.
Our “Mirin” is authentic seasoning made only from Japanese rice with profound craftsmanship. It is used for making soup for buckwheat noodle and wheat noodle.
This is a new type of sweets made with sake lees. It is our unique product, which has lightly sweet taste with the flavor of sake lees.