Shinshu Soba Honkaku is a soba (buckwheat) shochu, made primarily from aromatic buckwheat and enriched with pure underground water from the Japanese Alps. Its flavour reflects the depth of buckwheat and it can be enjoyed neat, over ice, with soda, or with hot water. The Kikusui Brewery is located in Iida City, central Japan, between the Southern and Central Alps. Surrounded by nature that comes alive with every season, the brewery crafts sake using local water and rice. As the only brewery in the Iida and Shimoina districts, Kikusui produces sake, shochu, and fruit liqueurs, combining traditional brewing techniques with modern equipment in an environment richly blessed by nature.

Shinshu Mugi Honkaku Shochu is an authentic wheat (mugi) shochu with a light, smooth profile and a subtle wheat aroma. It offers a refreshing mouthfeel with a gentle sweetness. It can be enjoyed neat, on the rocks, with soda, or with hot water. Kikusui Brewery is based in Iida City, central Japan, set between the Southern and Central Alps. The region is known for its rich natural environment throughout the four seasons. Using local rice and water, the brewery crafts sake with care. As the only brewery in the Iida and Shimoina districts, Kikusui produces sake, shochu, and fruit liqueurs, uniting traditional brewing methods with modern equipment in a setting blessed by nature.

The Waga Shougaini Ippenno Kuinashi Imo Shochu is a collaboration with "HOKUTO NO KEN" of the Japanese animation. Made with 100% carefully select top grade BENI HARUKA from South Kagoshima, it is a very sweet potato (imo). It features soft taste and sweet taste.

Keiryu Daiginjo is made with Yamada nishiki from Hyogo Prefecture, which is polished to 50% and yeast No. 1801, which is used to create a balance of flavour and aroma. It has a fruity aroma and a refreshing dry flavour that pairs well with Japanese food. The Keiryu Daiginjo has won awards not only in Japan but also in overseas competitions. A sake that can therefore be considered perfect for both a Western and Asian pallet. Soft and harmonious. Pineapple, orange peel, pear, lychee and melon in the mouth and nose. Refreshing fruity style with medium body and a super finish. Delicious with a Caesar Salad and Nigiri Sushi. This sake is best served cold in the special Sophienwald sake glass.

Salaryman Kintaro is a business manga written by Hiroshi Motomiya that depicts the hero Kintaro Yajima's success and growth as a salaryman. This collaboration was realized to commemorate the 30th anniversary of the series in July 2024.The daiginjo sake used in the sake is made from rice polished to 50%, and is slowly and painstakingly brewed through long-term low-temperature fermentation. It has a clean, smooth taste with few impurities, and a fruity, gorgeous aroma. It is also a daiginjo sake with a light taste that is rich and packed with the flavour of rice. Please enjoy this delicious sake along with the famous lines of the main character Kintaro as a source of energy for tomorrow for all salarymen.

Iyashino Umeshu brings out the natural sweetness of plum wine, the richness of pure rice wine, and the moderate acidity of Ume, which slowly seep into your tired body. Enjoy this luxurious flavor that will provide a moment of relaxation during your busy days. This Ume has a gentle and pleasant mouthfeel and is very easy to drink. We recommend drinking it pure, on the rocks or with even with soda water.

This Mitsutake sake is crafted exclusively from Yamada-nishiki rice, yeast, and koji, brewed to unlock the full potential of this premium rice. With an alcohol content of 13%, it offers a delightful fruity aroma reminiscent of strawberries and melons, paired with the refined, clean flavour that Yamada-nishiki is known for. A refreshing acidity derived from malic acid adds balance, making this sake an elegant and versatile choice for pairing with a variety of dishes or enjoying on its own.

This is a new Daiginjo line of "Kiwami" series. A crisp and refreshing flavour that brings out the Ginjo aroma. A well-balanced, slightly dry Daiginjo.

Kitakata Terroir Episode I is made from famous Yamada-nishiki grown in Kitakata. The theme and challenge of Episode 1 are how this rice can be grown in the cold North of Japan and how to create a unique flavour element typical of the terroir of Kitakata. On the nose, a sweet aroma of melon, strawberry and raspberries. On the pallet a refreshing sweetness, lots of minerals, a broad mouthfeel and a fine crunchy aftertaste. The sake is delicious with steamed vegetables and poached white fish. It is best to serve this sake cold in a white wine glass.

Kitakata Terroir Episode II Junmai is a Junmai Muroka Genshu sake, or pure rice sake without carbon filtration to which no water has been added before bottling. The sake is made from Yumenokaori sake rice from Kitakata and yeast that was locally developed in Fukushima. In the nose hints of Muscat grapes, melon and Lychee. On the slightly dry pallet, the beautiful, powerful, full, robust taste with lots of Umami stands out. The finish is refined and very enjoyable. A powerful sake that combines wonderfully with grilled dishes, especially when offered hot. The sake can be served cold in a white wine glass or hot in an O-Choko.

Kitakata Episode III Junmai Ginjo is made with the sake rice Gohyakuman-goku and the Utsukushimayume yeast which was locally developed in Fukushima. Due to the microclimate in Kitakata, the rice gets a completely different flavour profile than Niigata, where this rice is widely grown. The result is a vibrant sake with many aromas of exotic fruits such as passion fruit, pineapple and mango. On the pallet, a good balance between sweet notes and refreshing acidity and a clean long finish completes this sake. With unspoken dishes, this is a delicious sake to combine, think of scallops grilled in butter.This sake is best served cold in a white wine glass.

Keiryu 150th Anniversary Ginjo was made first time In honour of the brewery's 150th Anniversary. In 2024 and 2026 the sake was awarded as best Ginjo from Japan by the most prestigieus sake blindtasting competition, The International Wine Challenge. Everything you hope to ever find in a Ginjo sake is in this sake. Abundant typical Ginjo notes of melon, apple and petals, Wasanbon and Muscat grape. Delicate and fresh on the pallet with a good depth of floral characteristics. Endlessly beautiful long in the aftertaste. Delicious with Spaghetti Carbonara and aged hard cheese. This sake is best enjoyed cold in a white wine glass.