《Adachi Brewery, Gifu City, Gifu Prefecture, using Gifu-grown sake rice "Hidahomare"》
Brewing Water: Pure water from the Nagara River system

Technology: Using Gifu yeast, this sake is entirely handcrafted by the brewery owner, from start to finish, from fermentation to bottling. It is unpasteurized, unfiltered, and undiluted, capturing the pure flavor of the rice.

[Gifu Prefecture, Gifu City, Nihon Izumi Sake Brewery, Yamada Nishiki] Dry +5

Brewing Water: Groundwater from the Nagara River, drawn from approximately 100 meters underground.

Technology: Characterized by "Four Seasons Brewing," which produces fresh, unfiltered, unpasteurized sake year-round.

"Funakuchi-tori" refers to sake made using only the first part that flows out. It offers a sense of umami and fermentation through its effervescence, adding depth to dishes when paired with food.

《Giro City, Gifu Prefecture - Okuhida Brewery - Yamada Nishiki》 Dry +3

Brewing Water: High-quality "medium-hard water" drawn from a deep well 50 meters underground within the brewery.

Highly acclaimed internationally, including an IWC Gold Award.

Technique: A gorgeous and slightly flamboyant ginjo aroma, a gorgeous fragrance, and a powerful, crisp dryness with a slightly aromatic element, making it a sake that resonates well with French cuisine.

《Kaba Brewery, Furukawa-cho, Hida City, Gifu Prefecture - "Hidahomare"》 Slightly Dry (+1)
Brewing Water: Pure and soft groundwater nurtured by the rich nature of the Northern Alps
A sake that has received a Parker Point score of 90, a world-renowned wine rating.
Technology: Characterized by a vibrant yet gentle, elegant, and refreshing aroma reminiscent of fresh greenery. A rich and full-bodied flavor with a complex and harmonious balance of sweetness, richness, and crispness.

《Watanabe Sake Brewery, Hida Furukawa Town, Gifu Prefecture - Rice Variety: Yamada Nishiki (Premium Grade)》 +5
Brewing Water: Soft groundwater derived from snowmelt in Hida

Its most distinctive feature is extraction using the drip-collecting (bag-hanging) method. No pressure is applied to the mash; only the portion that naturally drips from the sake bags is collected, using only the most balanced part. The taste possesses a gorgeous ginjo aroma without being overly assertive. Its silky smooth mouthfeel spreads quietly, shaping the flavors of food and leaving a lingering finish.

《Yaotsu, Gifu Prefecture, "Yamada Brewery" - Rice Variety: Yamada Nishiki (Premium Grade)》 Slightly Dry +2
Brewing Water: Soft groundwater from the Kiso River system, drawn from a well on the company's premises

A sake recognized by a top French sommelier, "a sake that resonates with food"
Technical Description: The French judge described this sake as "a sake that calls out to the food." A transparent umami and soft minerality spread, with an elegant finish that complements food while possessing the gentleness and depth unique to sake.

Gifu Prefecture, Hida Takayama City, Funasaka Sake Brewery: Yotsuboshi Ten - "Yamada Nishiki" Slightly Dry +2
Brewing Water: From a pure water source originating from the melting snow of the Northern Alps

A Grand Cru-style sake that harmonizes with food.
Technique: A sake made using only the "nakadori" (middle portion), which has the most transparency and well-balanced aroma and flavor.

The balance of aroma, umami, and transparency is beautiful, and the rich umami of the rice, unique to undiluted sake, spreads throughout. Furthermore, a slight effervescence brings a delicate stimulation and depth to the tongue, allowing you to feel the multiple layers of flavor unique to unfiltered, unpasteurized sake.

Beyond mere "crispness," this sake possesses multi-layered depth and rich complexity, and beautifully pairs with the delicate structure and depth of French cuisine.

《Tajimi City, Gifu Prefecture - Sansenmori Co., Ltd. - 100% Miyama Nishiki Rice》 Extra Dry +18
Brewing Water: Groundwater (soft water) from the Kami Shirakawa River, drawn from a well on the brewery grounds.

Technology: "Oowazamono" refers to a famous sword with a sharp edge. As the name suggests, it boasts overwhelming crispness. This sake offers an overwhelming dryness, the refined umami of polished, clear rice, a gentle ginjo aroma, and an ultimate smooth finish that glides effortlessly down the throat.

《Yoro-cho, Gifu Prefecture - Gyokusendo Brewery - "Yamada Nishiki (Special A-grade) from Tojo, Hyogo Prefecture"》 Dry +5
Brewing Water: Kikusui-sen, one of Japan's 100 Famous Waters, a pure, ultra-soft water originating from the legend of Yoro Falls.

Technology: "Ranjatai" is the finest fragrant wood (agarwood) in Japan, housed in the Shosoin Treasure House, and symbolizes the most famous fragrance in Japan. One of the people who actually cut it was Oda Nobunaga. An elegant fragrance reminiscent of pears and white peaches. When you take a sip, a soft sweetness and transparent umami spread in your mouth, and then it quietly disappears, leaving behind minerals and a subtle bitterness. It's like a beauty stripped away—
A taste that doesn't assert itself strongly, yet leaves a deep impression.

For those trying aged sake for the first time, this three-year-old is the perfect choice.

Its mellow, nutty aroma and creamy flavor complement food beautifully. While we will serve it chilled during the summer, please also enjoy the evolving flavor at room temperature.

Five years of aging offers more composure than three years of aging, and is slightly milder than the richness of ten years of aging.

For robust French cuisine, the broader flavor profile of aged wine makes for a delightful pairing with the dishes.

The distinctive aroma of the oak barrels and the exquisite taste of the aged sake create a wonderfully delicious experience, reminiscent of vanilla and honey, yet never cloyingly sweet.

Shigeri pairs wonderfully with French cuisine. The oak aroma complements the buttery notes, deepening the finish. It's perfect for enjoying the lingering aftertaste while pairing with fish dishes, main courses, and cheeses. This sake reveals a different side of Japanese sake, transcending genre boundaries.