Sho Chiku Bai (Serve hot & cold)
Fine quality sake made by Kimoto, the traditional method using air-borne yeast and lactic acid. Complex and full flavour typical
of Kimoto, yet smooth and pleasant on the palate.
Shirakabegura Sparkling Sake (Serve cold only)
This new style sparkling sake is perfectly balanced in taste and flavour with moderate acidity and pleasant sweetness by unique
maturation in cool tempreture. Very refreshing, fruity and low alcohol which can be enjoyed by sake beginners.
Nanbu Bijin Tokubetsu Junmai (Serve cold only)
This is sake made with rice polished to Daiginjo levels but for the price of a junmai. Breaks out of the mould with Plenty of off-
flavours. A clean and beautiful sake with a billowing rich nose of rice and nuts and a fully rounded palate with a lively mouth feel.
Shirakabegura (Daiginjo) Muroka Genshu
Premium unfiltered Daiginjo made from the high quality rice, Gohyakumangoku polished to 50% and carefully brewed in cool
temperature for a longer period of time. Fresh ginjo aroma that hints of apple, smooth and rich flavour.
Azure (Serve cold only)
Made with deep sea water taken from a spring located deep beneath the Pacific Ocean. A nose with a faint tang of the sea and
deep ginjo bouquet and a smooth and subtle, mellow taste.