This freshly made nama sake is non-filtered and unpasteurized. The taste of freshly made sake tends to be little bitter, but by pressing the sake a little earlier than usual, the bitterness can be reduced, resulting in a smooth drink that leaves a mild feeling in the throat. The grains have been milled down to 70 percent.

The Tominokaori rice used for this sake is a hybrid between Yamada Nishiki (considered the king of sake rice) and Toyama Prefecture's local Oyama Nishiki. Sake brewed from this rice tends to have a milder taste even without several months’ maturity.

Alcohol: 15%
Polish Rate: 70%
SMV: +4 (somewhat dry)
Acidity: 1.6 (moderate)

The gentle aroma distinguishes the rich and creamy taste of this sake. However, the main feature here is the aftertaste, with the comfortable sourness making it very clear. This sake can be matched well with beef or other juicy dishes.

This sake can be enjoyed chilled or warm, and you'll appreciate the difference in taste brought about by a change in temperature. This freshly brewed sake is bottled within 10 days of pressing so you can enjoy an extremely fresh flavor.

Alcohol: 17%
Polish Rate: 55%
SMV: ±0 (netural)
Acidity: 2.1 (rich)

The subtle, fruity aroma emphasizes the freshness of this newly brewed sake. A very rich and rice-like sweetness spreads through the mouth right after drinking, while a slight bitterness comes after swallowing. The shift in taste from sweet to bitter is the selling point.

This sake is good both chilled and at room temperature. The higher the temperature, the sweeter the taste.

Alcohol: 16%
Polish Rate: 60%
SMV: +2 (a little dry)
Acidity: 1.7 (moderate)