Limited Promotion Set

・Gokeiji Daiginjyo
This sake was awarded the National New Sake Competition Gold Medal for its taste, aroma, and balance. Since each brewery is allowed to exhibit only one container of sake at the National New Sake Competition, even if the ingredients and other qualities are the same, sake made in different tanks cannot be called a gold medal-winning sake (exhibited sake). For this reason, it is an extremely rare and valuable daiginjo. With a gorgeous aroma and a mellow, full-bodied flavor, it is a gem that will not disappoint.
Rice used: 100% "Yamadanishiki" produced in the special A district of Hyogo PrefectureYeast used: M-310 (Series 10)Sake meter rating: +2Acidity: 1.1
 
・Tatenogawa Muga Red Bottle Junmai Daiginjo
The characteristics of Yuki-Megami, which easily produces a clean and smart sake quality, not only produces a supple and elegant taste, but also combines the freshness of unfiltered, unpasteurized sake, resulting in a satisfying bottle of sake.
Rice: 100% Yamagata Prefecture Yuki Megami
Polishing ratio 50
Yeast K601
Alcohol percentage 16
Sake Degree -2
Acidity 1.5
Amino acidity 1.0
 
・Gakki Masamune Honjozo Namazume
The conventional Masamune is characterized by a fresh gaseous sensation at the opening of the mouth and a gradual opening of the flavor after the bottle is opened due to thorough measures to prevent oxidation.
Although it has little gasiness at the mouth, it has a refreshing top note and a soft sweetness, and its crisp and smooth taste makes it a perfect match for cooking.
Ingredients: Rice, rice malt,
Brewing alcohol Alcohol content: 16
Sake meter: +1.0
Acidity: -1.0
Rice type：Yumenokou    
Rice Polishing Ratio: Koji 60%, Kake 66
Condition：Heated    Control : Refrigeration required