Ryujin Ourai, Dragon’s Passage (720ml)   ◆ The 3-year-aged Premium Umeshu with 100% Nanko Ume from Wakayama.   “Ryujin Orai” plum wine is from Wakayama The “Ryujin Orai”, a road to deliver products made with care   Our commitment to ume cultivation is based on the “pesticide reduction method”. The Yamamoto fami...

Rare plum wine approved for long-term aging.This plum wine is made from Nanko plums grown in Wakayama prefecture, where plums are produced, using special farming methods. From the first touch in the mouth to the throat, you will enjoy all the flavours that come from the maturing process, and you can enjoy it straight from a wine glass or on the rocks like whisky. This plum wine has been certifi...

King of Sake rice which called Yamadanishiki(Hyogo), to polish it until become the core of rice, using the low temperature for slowly fermenting, pulled out the sophisticated flavor and taste, It is great of Toji’s work.   Using of Yamadanishiki from Hyogo prefecture that with a good after taste, rice-polishing ratio 35% and polished rice for training, better exquisite wi...

Junmai Dai-Ginjo is distinguished by slight, soft sweetness and elegant fragrance; a smooth finish; and an understated, mellow aftertaste.

Taru Sake is an authentic, dry sake distinguished by the refreshing aroma of Yoshino cedar.This fine, dry sake is allowed to mature in barrels made of the finest Yoshino cedar. The sake is drawn from the barrel and bottled just as this aroma reaches its peak for optimal enjoyment. The refreshing aroma of Taru Sake serves to clear the palate by washing away residual food flavors remaining in the...

Produced in collaboration with Ibaraki Shuzo using local Gohyakumangoku rice, the Sunday’s Junmai is dry with soft congee aromatics, prominent minerality, and a refreshing finish.

Produced in collaboration with Ibaraki Shuzo in Hyogo prefecture, Sunday's Nigori is only lightly filtered, preserving some of the rice solids and giving a cloudy appearance. Expect notes of cammomile and coconut husk. Produced in Rairaku Brewery, Hyogo, Japan.