Kuragokoro Tokubetsu Junmaï: an elegant junmaï sake and finally close to a Ginjo. In the mouth, the rich umami diffuses generously. An easy-to-tune sake that can be enjoyed on many occasions and at different temperatures, from cold to room temperature, or even hot sake.
72cl - Alc. 15.5% Vol.

Shuho Junmaï Ginjo Hattan: a sake with a fruity nose, on pear, melon. Clear in the mouth with lactic sensations comparable to those found on namacho. A traditional Junmaï Ginjo, of very very good level. Soft, but not too much, finishing on clear and precise sensations.
72cl - Alc. 16% Vol.

Hyakujuro Junmaï Daïginjo: Hyakujuro Junmaï Daïginjo: a sake with an elegant nose, not very marked, and above all very fresh. The mouth is remarkably structured, deep and complex, with a beautiful acidity. We come back to a lot of freshness and precision in the final. A Daïginjo with little sweetness present and therefore pleasant.
72cl. - Alc. 15%

Shichiken Namanama: an unpasteurized sake that restores intact water purity. A nose on fruits, apples and tropical fruits, mixed with lactic notes. In the mouth, a lot of freshness, a juicy sake, remains round and creamy. We end with a nice acidity, bitterness. A clear, supple and light finish.
72cl - acl. 16% theft

Hanatomoe Mizumoto: a fascinating sake, with its unique method and aromatic profile. Lively, fresh, fruity and complex. A strong impact, with a present umami and deep, powerful flavors. To discover absolutely.
72cl - alc. 17% theft.

Kameman Genmaïshu: rice is used as is because it is grown using the "Aïgamo" method to avoid any use of inputs. A sake that evokes honey, cereals and dried fruit. The mouth is creamy, fruity, with bright notes of citrus, apple, pear. it is certainly one of the most accomplished in this microcosm.
50cl - Alc. 15% Vol.