Wing of Japan The producer of this sake, Katoukichibee Shouten, is located in Sabae city, Fukui and currently run by its 11th generation owner. Kato Kichibei sake is often served at important government banquets including ones held in the presence of official state guests. This sake was awarded the Grand-prix at the London International Sake Festival in 2000 and was named “Born, Wing of Japan.” Registered in many countries, it is highly regarded abroad. Please enjoy its noble and excellent bouquet and gentle, soft, but firm taste reflecting its deep and impressive character. (Product of Fukui Prefecture.) *Narita=New York Nanbu Bijin The name Nanbu Bijin - Beauty of Nanbu - comes from the geographical name of the former feudal era Nanbu fiefdom in present day Iwate prefecture and reflects the desire of the brewery in 1950 to create a beautiful sake. Iwate Prefecture is home to the Nanbu Toji, the largest union of sake brewers in Japan. Japan's top class Yamada-nishiki rice is polished to 35% and the sake is carefully created in the coldest part of the year to ensure slow fermentation. The beauty of the Tohoku snow country can be felt in the flowery aroma and dignified taste. (Product of Iwate Prefecture.) You This is brewed by the Isonosawa Co., Ltd. founded in 1893 in Ukihamachi on the Chikushi Plains in southern Fukuoka Prefecture. Ukihamachi is famous for the purity of the water, and "You" is brewed using the same underground water source as Kiyomizu Yuusui, one of the 100 best-rated waters in Japan. "You" is made only from Aiyama, a rare brand of sake rice cultivated by only certain producers in Hyogo Prefecture from the late 1920’s. This is polished to 50% and carefully brewed. "You" has the distinct flavor and mellow flavor of Aiyama rice. It is not intrusive and is an excellent accompaniment to food. (Product of Fukuok Prefecture.) Azumaichi This unique sake is produced by the Gochouda Brewery Co., Ltd. in Ureshino City, Saga Prefecture, northen Kyushu. Although known locally as "Nippon Ichi" (No. 1 in Japan) from its founding in 1922, because of trademark regulations it is more formally known as "Azuma Ichi" (No. 1 in the East). Unusually, it is matured for a fixed period in Koshu wine barrels from the Katsunuma Winery of Yamanashi Prefecture, a producer of Japanese white wine made from the native Koshu grape. You will be surprised by its taste, which transcends the boundaries of Japanese sake. (Product of Saga Prefecture.) Kokuryu (Daiginjo) Founded in 1804 in Eiheiji-cho in northern Fukui Prefecture, the name comes from Kutsureugawa, the ancient name of the nearby Kuzuryu River. This brewery started marketing Ginjyoushu style sake in 1975, and has contributed to spreading the popularity of this top quality sake in Japan for many years. In 2005, they renewed their storage, bottling and distribution facilities. Travelers can enjoy the splendor of Japanese sake through the stable quality of this fine brew. (Product of Fukui Prefecture.) Isojiman (Junmai Daiginjo) The name originated from Yaizu-shi, Shizuoka otherwise known as a "fishermans city" in Japan. The product is well known for the passionate staff, who use only the finest materials and devote themselves to update their storehouse with current technology. The dedication put into this piece greatly shows through the rich aroma, heart soothing taste, and refreshing after taste. This product greatly shows the true quality of Japanese sake. (Product of Shizuoka Prefecture.) Yumedono (Masumi Daiginjo) This sake has earned Masumi top honors at scores of national sake competitions. It is characterized by a fresh, brilliant fragrance and a flavor at once rich and tantalizingly ephemeral. (Product of Nagano Prefecture.) Hiroki Brewed at the Hiroki Brewing Company, this sake integrates all the blessings of the local environment in Aizu in the Fukushima Prefecture, an area known for its abundant production of rice and sake. Serving as both the brewery's toji (brew master) and president, the head of Hiroki Brewing has been involved in the sake brewing process since 1999, though he has never formally studied sake brewing in a school. This unconventional background means the brewery, not bound to conventional sake industry ideas, is able to lead the industry in creating original sake with a strong, distinctive taste. (Product of Fukushima Prefecture.) Maboroshi The Nakao Jozo Brewery began brewing sake made with apple yeast in 1938, under the stewardship of the fourth generation president, Kiyomaro Nakao. Just nine years later, in 1947, the sake took first place at the National Sake-Tasting Competition and had the honor of being served at the Imperial Palace to celebrate the New Year. Maboroshi Junmai Daiginjo (super-premium pure rice-sake) revives the time-honored tradition of highly valued sake. Very aromatic, this sake is created using traditional apple yeast and remains true to the original brewing methods developed by Kiyomaru Nakao. (Product of Hiroshima Prefecture.) Jyuyondai This brand name sake originates from the current Takagi Brewery's 14th generation president. Credited with successfully redirecting the trend in Japanese sake away from light, dry tastes to mellow well-rounded tastes, this brewery is extremely popular, which is quite an achievement considering its location in Yamagata Prefecture, home to scores of brand-name breweries. Tatsuno-Otoshigo is named for the choice sake rice from which it is made, which the brewery's current president developed himself. Available only on JAL airplanes, this superb sake pushes the envelope on 14 generations of sake brewing originality. Its gentle, mellow taste warms the soul of sake-lovers. (Product of Yamagata Prefecture.) Kikunoshiro Established in 1895, this brewery and its sake was renamed Kikunoshiro in 1915 after the local castle, Kikuchijo. Made with Yamada Nishiki sake rice polished down to 40%, Kumamoto yeast and underflow water from Mt. Aso, this daiginjoshu is a testament to the advantages of using time-honored handcrafting techniques at every stage of the process. The funa-shibori pressing method crafts a highly aromatic sake with a fruity, earthy taste. (Product of Kumamoto Prefecture) Kamosi-Bito-Kuheiji Located in Aichi Prefecture, the Manjo Shuzo Brewery has reached a pinnacle with its fresh, dynamic Kamoshibito Kuheiji flagship brand. The brewery takes seriously its mission of creating sakes that evoke the feel of elegance, gentleness, and nostalgia. And it has succeeded in perfectly integrating refreshing tropical fruitiness and an extremely sophisticated taste. Kamoshibito Kuheiji Junmai Daiginjo (super-premium pure-rice sake) is listed on the menus of three-star restaurants in France. (Product of Aichi Prefecture.) Jokigen The Mount Chokai, Mogami River and Japan Sea areas of northwestern Yamagata prefecture. Sakata is blessed with abundant nature and for many years has prospered as one of the country's leading ports. The high-quality subsoil water of Mount Chokai and the cold winters are indispensable to the production of sake. Blessed with these good natural conditions, the young brewers produce sake entirely by hand, consistently sticking to traditional methods. (Product of Yamagata Prefecture.) Dassai Beyond merely adhering to sake brewing tradition, and more than just brewing to exacting specifications, our greatest mission at Asahi Shuzo is to deliver brews that our customers truly appreciate. Our Dassai sake embodies this commitment – made from Yamada Nishiki rice milled to 23% (the most refined rice of any sake on the market) and defined by a clean, full-bodied taste and mild fruity bouquet. Exported to 13 different countries, Dassai brings an appreciative "Delicious!" to the lips of our customers around the world. (Product of Yamaguchi Prefecture.) “This month we are delighted to offer this world-class signature brew as our monthly sake selection for first-class passengers traveling on our domestic flights.”