Yamasan-masamune With a wonderfully flowery aroma and well-balanced umami, this is a junmai daiginjoshu (super-premium pure rice sake) with a sophisticated flavor. (Product of Shimane Prefecture) Fukucho A crisp, dry, and refreshing daiginjoshu (super-premium sake) with a mellow finish and the lofty aroma of the finest rice. (Product of Hiroshima Prefecture) Takaisami Ginrei A robust and sumptuous junmai daiginjoshu with a kick to satisfy the male sake connoisseur. (Product of Tottori Prefecture) Yadorigi This sweet sake is soft and pleasant on the palate, allowing you to enjoy its mellow flavor components. (Product of Kyoto prefecture) Hayaseura A very intense sake known for its fine aftertaste and earthiness. (Product of Fukui prefecture) Tamanohikari Made exclusively from carefully refined organic Omachi rice, a superb clean-tasting sake with a refreshing flavor and pleasant finish. (Product of Kyoto Prefecture) Dai-Ginjoshu Chiyomusubi With a gentle fragrance and full-bodied feel in the mouth, this well-balanced sake conveys the preeminence of Japanese sake. (Product of Tottori prefecture) Ginjoshu Suiryu Made using the kimoto-zukuri method of brewing, this sake has a wonderful earthiness and robust flavor. Kimoto-zukuri is a traditional method of utilizing natural lactic acid bacteria to produce lactic acid. This method has been passed down since ancient times. (Product of Nara prefecture) Dai-Ginjoshu Sohkaku-Kamotsuru The smooth feel of this sake as it glides down will make you forget that it's an alcoholic beverage. It is known for its sophisticated elegance and spectacular aroma. (Product of Hiroshima prefecture) Hanagaki With a deep floral aroma, this sake has a fresh, light feel on the palate. It can be easily paired with many foods, including seafood. Product of Fukui Prefecture. (Product of Fukui Prefecture.) Umenoyado This junmai daiginjo-shu features the subtle aroma of the finest rice, and a wonderfully intricate flavor. Product of Nara Prefecture. (Product of Nara Prefecture.) Akishika This sake achieves a superb balance between a distinctive mellow acidity and a rich, robust flavor. Product of Osaka Prefecture. (Product of Osaka Prefecture.) Nishi-no-seki This daiginjo-shu follows the trend set by Kohro, which ages its daiginjo-shu for long periods. This famous sake is finely matured and splendidly balanced, with mellow flavor components. (Product of Oita prefecture) Hanahato This robust sake has naturally intense flavor components and features a marvelous full-bodied flavor and strength. One never tires of this well balanced daiginjo-shu.(Product of Hiroshima prefecture) Sora-no-Hana Using water from Mt. Hakusan, this sake is made by a method called funashibori, an ancient process in which the mash is separated out little by little into sake bags, after which each bag is then slowly pressed one-by-one into wooden casks. This was is how sake was made in olden times. The JAL flight attendants named this new sake "Bloom in the Air," and a new original daiginjo-shu was born. This sake expresses the honesty and vivaciousness of superbly polished Yamada Nishiki rice. (Product of Fukui prefecture) Suwaizumi Otori This daiginjo-shu, made using water from the Chiyogawa River, retains the fullness of the Yamada Nishiki rice flavor in a well-balanced, premium sake. It has a brisk, lingering quality, gentle flavor components, and an exquisite taste. (Product of Tottori prefecture) 10-Year-Old Daruma-Masamune Aged sakes are sakes that have been allowed to mature over time. They have unique traits that are, it is no exaggeration to say, entirely different from those of the more common fresh sake. This sake has acquired a distinctive bright yellow color in its ten years of aging, and its flavor is comparable to a sherry or laojiu (Chinese spirit). Its aroma is best expressed as having the characteristics of mellow aging, with deep undertones of autumnal leaves and brown sugar.(Product of Gifu prefecture) Suzuran