Keiryu Kuragakoi Honjozo is a typical traditional made Honjozo. Earth, lactic, cereal but also creamy, juicy citrus fruits in the nose. On the pallate smooth, rounded texture with lots of Umami. Pronounced acidity leads to a dry and fine finish. This Sake won gold at the International Wine Challenge a numerous time.

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.

Keiryu Asa-shibori Shuppin is a limited-edition sake that is brewed and stored in the same way as the brewery's special competition sake. It's a popular sake among sake connoisseurs, as it brings out the original umami, sweetness, and acidity best of sake. The sake ferments at a low temperature for three days longer than usual, eventually bringing the alcohol content to 20%. It is bottled and immediately stored on ice as soon as it is pressed early in the morning.  Concentrated and juicy, well balanced with mild sweetness, white peach, berries, persimmon. Creamy texture and a spicy aftertaste.  Scampi with garlic is a dish almost not to combine with wine, but this sake does the match seamlessly. It is best to serve this sake cold in a white wine glass.

Shinoya Kahei Junmai is another masterpiece from Endo Brewery Nagano. Considered and awarded as one of the best Junmai sake from Japan. Juicy citrus fruits in the nose with nice accents of rice, toasted grain and banana. Round texture full of umami. witrh a silk feeling. Pronounced acidity which leads to a dry aftertaste.Great with grilled dishes.Best served at any temperature depending on the occasion.

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.

Keiryu Asa-Shibori Daiginjo Nama Genshu from Endo Shuzo, is a freshly bottled 'Nama' Sake brewed with Miyama-chiki rice polished to 49%. This Nama Genshu gives fruity aroma, fresh taste and sweetness of rice. Fermented at low temperature in the winter, brewed with natural spring water from the mountains in Nagano. This Sake has won several prizes internationally.Best served cold in a sake or white wine glass.

Keiryu Wine Yeast is made with wine yeast instead of normal sake yeast. It is a new style of sake with a low alcohol content and relatively high acidity that is well balanced with sumptuous sweetness. On the nose orange, honey, banana, white flowers and pear. Great texture, full of flavor, lots of Umami which gives this sake plenty of great sake food options. Try this sake with blue cheese or grilled lobster. This sake is best served cold in a white wine glass.

Keiryu Koringosan Junmai Ginjo is a new type of sake created using the newly developed Nagano R yeast. Low in alcohol and easy to drink, it has a fruit-like flavor, a hint of sweetness, and moderate acidity that enhances the taste of food. The aroma is enhanced when served in a wine glass, and it can be enjoyed on its own as well as with food.

Keiryu Gold Junmai Daiginjo has a gorgeous aroma of ripe melon, laurel and pear, rich round well balanced complex palate with refreshing acidity and umami. Clean flavour and a long pleasant crisp finish. It is not charcoal filtered and bottled without adding water. Great in combination with a traditional Japanese Kaiseki menu.Best served cold in a wine glass.

Keiryu Junmai Ginjo Black Label is brewed from the Shinshu rice varieties Hitogogochi and Miyama Nishiki, polished to 59% and fermented slowly at low temperature. The sake shows a lively aroma reminiscent of fresh green apples and a mellow, full-bodied palate. It has been recognised with a gold medal at the Kanzake Contest and again with a gold medal at the International Wine Challenge. Brewed with Kyokai No. 1801 yeast and Miyama Nishiki rice, it reveals a delicate sweetness that lingers gently from its crisp mouthfeel. The brewery itself regards this sake as a masterpiece, and its fragrant character is best appreciated in a wine glass, which allows the aroma to unfold to its fullest.

Naotora Junmai Ginjo Nama is the modest and modified version of the more robust Ki-Ippon brother. A lower alcohol percentage and less pronounced but still with the lively character of unpasteurized sake. Lush full nose and taste with white pear, anise, roses, grapes and strawberry. Relatively many umami and acids for a Ginjo sake but these are completely balanced. A delicious fine aftertaste that lingers nicely completes the sake.It is best to serve this sake cold in a wine glass. Perfect with chicken with Teriyaki sauce.

Naotora Ki-ippon Junmai Ginjo is a special brewed, sake unpasteurised, undiluted, brewed completely and completed at the Endo brewery in Nagano. It is a brew everyone looking for when they want a raw rough full bodied sake. A nose and mouth full of pear, melon, anise, Kaki and banana. A triggering lingering finish completes this unique sake. This sake can best served cold in a wine glass. Why not combine this sake with a wonderful Indian curry.

Naotora Betsu-Atsurai Junmai Daiginjo Nama is a textbook example of a typical unpasteurized specially brewed sake. Lively, fresh fresh with a wonderful dynamic. In the aroma and taste, the floral and fruit notes such as melon, pear, anise, bay leaf, persimmons immediately stand out. Slightly higher acidity than normal for a Daiginjo it is perfectly balanced by a slight sweetness. The aftertaste is long and very pleasant, with the liveliness even on the aftertaste giving a new sensation every time. This sake can be accompanied by beautifully grilled fish, risotto and aged cheese. This sake is best enjoyed chilled in the Sophienwald sake glass.

Keiryu Mountain Dance Sparkling sake is a delicious fresh sake with a beautiful powerful mousse. Lots of fruit notes such as lychee, strawberry and raspberry on the nose. Tasty bubbles with fresh acidity and a slight sweetness on the pallet. The aftertaste remains beautiful. By using special wine yeast and a second fermentation in the bottle after which it is clarified, this sake is very reminiscent of a beautiful slightly sweet Champagne in terms of nose and taste. A delicious sake as an aperitif, with caviar or with an extensive Sushi meal. This sake is best served well chilled in a Champagne flûte.

Naotora Bangaihin Junmai Daiginjo is a gem of sake. Undiluted, not pasteurized and no charcoal filter used resulting in a full bodied lively fresh elegant tasty sake with lots of fruit and a little anise. It is characterized by its bright, clear aroma and taste. Best served cold in a wine glass.Enjoy this sake with Eastern cuisine, Caesar salad or cheese.

Bennett Junmai Daiginjo is a silky sake from Nagano, known for its pure water. Because only the middle part of the pressing (Nakadori) becomes used, this sake is considered the best take of the batch Because of the brightness, the well balanced aroma and the pure taste. All characteristics of a premium sake. Char is a brand whose labels are named after comets and is produced by Endo Sake Brewery. The brewery, located in Suzaka, in the Nagano prefecture, was founded in 1864 for the local Suzaka clan and began to deliver Sake to the head of the Clan. Since then, from the second to the fifth generation, they have intended the intention of the first brewer, Endo Tokusaburo, to make a delicious sake and to continue to make sake to brew and bother.

Keiryu Dai-Koshu 38 yrs is a Junmai sake made by Endo Shuzo from Nagano. It is brewed around 1986 and is therefore aged over 38 years. Because of this ripening, the sake has gained a beautiful golden color and an enormous complexity. Rich elegant nose with rye, apricots, banana bread, coffee spaces. Ahorn syrup, fried sweet potato, roasted nuts, miso, soy sauce fine silky aftertaste. Limited available. Best served chilled or at body temperature. This sake was awarded as best light matured sake from Japan in 2026 and won many gold medals at the International Wine Challenge next to a number of other international prizes.

Keiryu Daiginjo is made with Yamada nishiki from Hyogo Prefecture, which is polished to 40% and yeast No. 1801, which is used to create a balance of flavor and aroma. It has a fruity aroma and a refreshing dry flavor 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 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.