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Hiroshima is one of the three hotspots for sake making in Japan. Sake making in this region comes from a long process of research and from the fantastic knowhow of brewers. The water that can be found in Hiroshima is naturally very soft which is traditionally suitable for sake brewing because it does not contain enough minerals in order for the yeast, necessary to fermentation, to develop. Researches have been made to develop sake brewing from soft water. This knowhow is nowadays what makes the reputation of sakes from Hiroshima.
Description : In contrast to conventional umeshu or plum liqueurs, plums used in this umeshu are locally grown and they are soaked in Japanese sake (Junmai Ginjo) made from...
Description : This sake is a Daiginjo : rice has been polished at 50%. It gives the sake a really good subtlety. Instead of water, alcohol has been used with rice and koji. This...
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : This sake comes from Hiroshima prefecture. It is a « junmai » sake, which means the alcohol was only produced using fermentation. The polishing of rice grains (70%...
Description : This sake comes from Hiroshima prefecture. It is a « junmai » sake, which means the acohol was only produced using fermentation. The polishing of rice grains (70%...
Description : The sake Kamotsuru Junmai is a dry and fresh sake with fullness. It is made with rice cultivated in Hiroshima only. The rice has been polished at 70%, meaning that...
Description : This junmai kimoto is made according to a 100 years old traditional technique, with the idea of a genuine dialogue with nature. It is produced from the "Bizen...
Description : This junmai kimoto sake is traditionally brewed according to a 100 years old technique. It has a deep yet lingering taste, with a mellowness on the finish, typical...
Description : It is a high quality « junmai » sake, which means the alcohol was only produced using fermentation. Moreover, it is a « Daiginjo »: grains of rice have been...
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : This product is new on the Japanese market also because it is the first long preservation sake lees. The sake lees has been used for centuries in Japan as a secret...
Description : The sake Kamotsuru Junmai is a dry and fresh sake with fullness. It is made with rice cultivated in Hiroshima only. The rice has been polished at 70%, meaning that...
Descriptio: Kijoshu is a sake made with sake instead of water and aged during 8 years. The aging process provides a nice amber color and a thicker texture. It is also a "junta",...
Description : This Sake is a «kijoshu», meaning that the rice grains ferment in Sake and not in water, making it more syrupy. The term «nigori» refers to a sake with a cloudy...
Description : It is a high quality « Junmai » sake, which means the alcohol was only produced using fermentation. Moreover it is a « Daiginjo »: grains of rice have been...
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : The sake Kamotsuru Junmai is a dry and fresh sake with fullness. It is made with rice cultivated in Hiroshima only. The rice has been polished at 70%, meaning that...
Description : This sake is produced with Omachi rice. It is a rice that have been cultivated by the brewer in Hiroshima prefecture. It is a «junmai» sake, which means the...
Description : It is a un sake made with a traditional barrel fermentation process called «kimoto». In this ancestral process the lactic acid needed to ferment the sake comes...
Description : This sake comes from Hiroshima prefecture. It is a « junmai » sake, which means the acohol was only produced using fermentation. The polishing of rice grains (70%...
Description : This sake is made with senbon nishiki rice cultivated in the Hiroshima prefecture. The producer selects the rice grains with low protein in order to create a sake...
Description : This saké is made with hattan nishiki rice, developed in the Hiroshima prefecture, and underground spring water that springs from the Iwataki mountain near the...