Kimoto & Yamahai

Commonly known as "Cosmos," "Kairyoshinko" is the first rice suitable for sake brewing that was born in Akita in 1959. As its parent is "Shinko 190...

Commonly known as "Viridian." Made using Akita's high-grade sake rice "Misato Nishiki." The rice is flat-polished to 50%, which brings out the best...

The sake utilizes Kamenoo rice, a legendary variety selected during the Meiji era in the Yamagata Shonai area. Known for its resilience and rich fl...

Aramasa Sato Unohe Kimoto Junmai is a rare, highly sought-after sake from Akita’s legendary Aramasa Brewery. Brewed using the traditional Kimoto me...

This junmai sake has a richness and deep shade that has been refined by aging, with a brilliant, classic elegance and pleasant aftertaste. It is ri...

Commonly known as "Ecru". This is a bottom line sake made using Akita-born sake rice "Sake Komachi". Like Lapis, it is polished using "flat rice po...

A rare and expressive sake from Aramasa’s Colors series, “Earth” is brewed using the ancient kimoto method and aged in traditional wooden barrels (...

The classical Yamahai brewing method makes Tamanohikari Yamahai a distinct Sake. The secret lies in their 100+ year old Kura brewery, where Sake fe...