Regular

SEIRYU All Year Round

English name: STREAM

Named after its lightness and transparency. Made with Yamagata Prefecture original sake rice Dewasansan, milled so that only 50% of the grain remains, and with less alcohol than standard sake at 14%, the palate is light, fruity and vivacious with a slight hint of acidity, followed by a gentle smooth finish.
The charm of this Junmai Daiginjo has to be its low price.

Recently awarded a great gold medal in the main section of the 2017 'Sake That Tastes Good in a Wine Glass' awards, also a gold medal in the Junmai Daiginjo section of 'Kura Master 2017'.  More information can be found here

MIYAMA NISHIKI NAKADORI All Year Round

English name: CLEAN DRY(MIYAMA NISHIKI MIDDLE-CUT)

Middle-cut is the name given to the part of the sake mash with the best balance of aroma and flavour. Made with the sake rice variety Miyama Nishiki, cultivated by our own sake rice research institute, this is a sake that shows off the best characteristics of the rice: a deep sharp citrus like acidity.
A slightly reserved nose lends itself to an expansive rustic flavour. A clean sake with a good balance of acidity that pairs well with all types of food.

Awarded gold in the 2012 'Sake That Tastes Good in a Wine Glass' awards. Learn more here.

DEWASANSAN NAKADORI All Year Round

English name: RICH DRY(DEWASANSAN MIDDLE-CUT)

Middle-cut is the name given to the part of the sake mash with the best balance of aroma and flavour. Made with Dewasansan, developed by our own research society with a view to producing soft sake. A mild Junami Daiginjo that enters with a doggedly demure fruity nose of apple, pear and cherry, followed by a delicate sweet flavour, and acidity in perfect balance, with a well rounded finish.
Optimum drinking temperature is around 15 degrees or serve cooler for a fuller flavour.

HONRYU KARAKUCHI All Year Round

English name: MAINSTREAM DRY

The sort of sake that continues to be a firm favourite of the sake aficionado.Made with Dewasansan sake rice, with a longer fermentation to turn more of the sugar into alcohol and achieve a sake meter value of +8. But this is not your average dry sake: dry for the sake of being dry, No; it has plenty of umami, a relaxed aroma, a bit of bite, and balance of flavour that pairs well with a variety of different cuisine.

HATSUFUNE (NAMA) Seasonal

English name: FIRST PRESSING (UNPASTEURISED)

(Normally ships from November onwards.)

This product originates from a desire to make a sake that, by utilising the distinctive sharpness and delicious flavour of locally grown Miyama Nishiki rice, combines the strength of unfiltered, unpasteurised sake with the youth and freshness of newly brewed sake. 

SOUKARA Limited Quantity

English name: COOL DRY

(Started shipping from 25th May 2015)

A lower ABV is what gives this sake its much more relaxed feel. The first Junmai Daiginjo in the "TATENOKAWA" lineup to be made with Miyama Nishiki sake rice.
While a little reserved, its beautiful aroma has an air of sophistication, and even at +12 on the dryness scale, this is a sake with a moderate, pleasant, dry palate that is well-rounded and easy to drink, making this a must for all beginners.
Chill well in the hot summer months for an even cooler taste.

GENRYU HIYAOROSHI Seasonal

English name: HEADWATER BEAUJOLAIS NOUVEAU

(Normally ships from the end of August onwards)

A seasonal Autumn sake that has undergone a slow refrigerated ageing process throughout the summer months to give it a mild deep flavour. An excellent match for any savoury meaty dishes: pair with Matsutake Mushrooms and Pacific Saury for the complete taste of Autumn. Serve at low temperature to start with, then increase the temperature for a wide-ranging richer flavour.

GOURYU MUROKA NAMA GENSHU Seasonal Yamagata Only

English name: CONFLUENCE UNFILTERED UNPASTEURISED UNDILUTED

(Normally ships from November onwards)

A sake that mixes the freshness of a new brew with the vigour of undiluted, unpasteurised, unfiltered sake.

GOURYU Yamagata Only

English name: CONFLUENCE

A soft, slow, graceful Junmai Daiginjo that leaves behind a nose of citrus fruits. A flexible match for everyday cuisine.