Sake

Experience drinkable natural rice! Only 10% polished, pre-modern sake.

Made from a local variety of organically grown rice, and aged initially, for about half a year, at room temperature, this medium-bodied dry namazake (unpasteurized ) has a unique ricy, earthy aftertaste.

Back! Flagship sake of Akishika. Organic Yamadanishiki rice, long-matured, slow-brew ginjō sake. Simply outstanding.

Full of flavour but light. Slow-brew organic sake, supporting the stork population near the rice fields.

The first new sake of the brewing season. Young, fresh, raw, natural, no post-production. Wild flowery aroma.

Natural. Medieval brewing method. Refreshing but deep. Cheesy aroma, grapefruit-like taste.

Limited! Unpasteurised & undiluted version of Katori 90. Natural minimal intervention sake.

Radical natural sake. Medieval brew made with unpolished rice. Sour and sparkling. Great with vegetable dishes.

All-round sake from Japan’s most natural brewery.

Smooth, elegant fruitiness. Natural rice, natural yeast.

New! Terada Honke addition: young and fresh sweet & sour sake, on the basis of self-cultivated Kame no O rice.

Moriki Shuzō challenges daiginjō superstition: minimally polished but very elegant. Natural rice.