Sake for each Meal

French Cuisine


Hokkomasamune, Junmai Ginjo, Kinmonnishiki

“Liseur” means “A deep lover of literature. An extensive reader” in French.
Hoping that this Sake will be tasted as literature is loved.
It starts of tough, but became sovoury gradually to be adapted to air.
Refined nose like Mascat, refreshing sharp sourness, and mild Umami harmoize superbly.

Suggested for persons who aren’t used to drink Sake or women!
This dosen ‘t change its quantity even after opening.


Akitora, Junmai, Yamada Nishiki 80%

This is a new savoury Sake for dinner, Awa Yamada Nishiki was polished only 20%.
Less polished. But it develops body in the middle.
This sake is savoury notes of banana and grain.
Clear savouries and refreshing feeling in aftertast improve the appearance of the food without tiresomeness.


Takesuzume, Yamahai Junmai, Non-Filtration Original Sake

Representative Sake of Takesuzume brewed in Yamahai method. Firstly, this Sake is heavy but becomes incredibly neat. Next, sophisticatedly dried. Unique fragrance and freshness produces neat feeling. Defined and strong body. This opens new ground of “Dried Takesuzume”.


Italian Cuisine

Atago no Matsu, Special Junmai

Traditional Squeezing machine named “Fune” is used politely to brew this Sake.
This dignified and gentle one is Sake for dinner.
At first, it starts of gentle and well-rouded palate, next savouries with a little astringent spreads in the mouth and finally sourness of aftertast finishes beautifully.
You can feel changeable body expanding gradually ?at the moment you open it.
It was served in the business classes on the International line of ANA.


Ishi-Zuchi Junmai Ginjo, Green label, Fune-shibori

Traditional Squeezing machine named “Fune” is used to brew this Sake. This Sake for dinner starts of gentle and well rouded plate but develops savoury with a little astringent, and finishes by refreshing taste. On opening, you can feel body expanding gradually. It was served in the business classes on the International line of ANA.


Tsushimaya, Junmai, Miyama Nishiki, Non-Filtration Original Sake, Elevage

“Elevage” means “aging” in French. Non-filtration original Sake squeezed in winter was aged live in Minus 5 °C more than are half a year.  In 27BY, rice for Sake “Miyamanishiki” was used, which has the highest experience as a brewery.
It starts of mature strawberry but develops notes of melon.  Its features are well-rounded body with volume and still enough savories. 


Chinese Cuisine

Hakuin Masamune, Kimoto, Junmai, Homare-Fuji

Yamahai style was totally abolished in 26BY and then shifted to Kimoto style for the purpose of the quality of Sake for a firmer crispy and fun to drink.  The successor of “Yamahai Junmai”, we should also say, the Masterpiece of Hakuin-Masamune which has ever won the gold award in the Warmed Sake contest and the silver award in IWC, is this “Kimoto Junmai”.  Yamahai style is one of the most traditional recipes of Sake that makes circumstance for nature microorganisms easy to enter in the original liquid (yeast mash) and then fermented by the only yeast survived from the hard competition among microorganisms.  Grown in this way, strong yeast eats sugar and then is totally fermented, so clear-out, dried, neat and strong Sake is born. It starts of mild but develops deep savories, and then light aftertaste, even refreshing, comes. Opposite taste comes by turns and this brings you to the comfortably poisoned situation.


Katsuyama, Diamond Akatsuki, Junmai Daiginjo, Centrifuge

“Akatsuki”is Moromi’s pure essence centifugated quickly. Its machine was uniquely improved many times. “Diamond Akatsuki” is extracted core which is more transparent, pure and light. Improving the method of the latest centifugation brings the result of untatchable Sake’s essense ever. Ultimate clear-out taste and perfect purity of liquidity, superb sweetness of rice for Sake, the presense of sourness drawing the beauty contour, thick and strong body and ultimate clear-out beautiful good length builds up perfect beauty appropriate to “Riquid Diamond”.