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Best enjoyed chilled (8–16°C) in a medium-sized glass
This honjozo sake is crafted using rice from Saga Prefecture (including Reiho) and the traditional three-step brewing method
A plum liqueur made by blending the barley shochu “Iki” with domestically grown plums and Wasanbon sugar
"Sumasuma" takes its name from the Hida dialect word “suma” (meaning “corner” or “edge”)
Sentoku Hanakagura Ginjo 720ml 10-29 Best enjoyed chilled (8–16°C) inThis sake is a crisp and dry ginjo style brew made slowly at low temperatures using "Hanakagura," a sake rice variety from Miyazaki Prefecture. While the aroma is subdued, the moderate acidity and refreshing flavor are beautifully balanced.
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