This Junmai-Daiginjo sake was collected from “Fukuro-Tare” and stored at an ice temperature for several years to mature in preparation for the National New Sake Tasting Competition.
Please enjoy the elegant taste, rich aroma, and smooth texture.
This is a limited edition product, with only 150 bottles produced per year.

This sake is made by fermentation process inside the bottle by putting some portion of Moromi (mash),and is naturally carbonated sparkling Junmai-shu.
You can enjoy flavor of Koji and dry taste.

【Season】Summer

This sake is made by fermentation process inside the bottle by putting some portion of Moromi (mash), and is naturally carbonated sparkling Junmai-shu.
You can enjoy flavor of Koji and dry taste.

【Season】Summer

This sake is made from rice grown entirely in Tokyo, and is a new type of sake brewed with “Edo yeast”, which is quite rare.
It is Junmai-Ginjo with a good balance of acidity and sweetness; Acidity 6.6, Sake Meter Value -30, Alcohol 14%.

This sake is made from rice grown entirely in Tokyo, and is a new type of sake brewed with “Edo yeast”, which is quite rare.
It is Junmai-Ginjo with a good balance of acidity and sweetness; Acidity 8.2, Sake Meter Value -40, Alcohol 13%.

This sake is made from rice grown entirely in Tokyo, and is a new type of sake brewed with “Edo yeast”, which is quite rare.
It is Junmai-Ginjo with a good balance of acidity and sweetness; Acidity 6.6, Sake Meter Value -30, Alcohol 14%.

This sake was made in collaboration with Mr. Toshio Suzui, the producer at Studio Ghibli. The title, which is our Founder’s name, was written by Mr. Suzuki, and the stamp was made by Mr. Hayao Miyazaki, the director at Studio Ghibli. This sake has deep taste, and good finish.

This is rather sweet sake with fresh flavor.
This sake is suitable for a gift.

This sake has clear umami, and is the most popular one among the Kinkon brand.

This sake has clear umami, and is the most popular one among the Kinkon brand.
This size is suitable for light usage.

This sake is made by fermentation process inside the bottle by putting some portion of Moromi (mash), and is naturally carbonated sparkling Junmai-shu.
You can enjoy flavor of Koji and dry taste.

【Season】Winter

This sake is made by fermentation process inside the bottle by putting some portion of Moromi (mash), and is naturally carbonated sparkling Junmai-shu.
You can enjoy flavor of Koji and dry taste.

【Season】Winter

This sake has clear taste. It is recommended for those who like traditional sake.

This sake has clear taste. It is recommended for those who like traditional sake.

This sake has clear taste. It is recommended for those who like traditional sake.

This sake “Bii En-nen” is named after an old Chinese literature,
“If you feel happy, you will live long.” This is our most premium Daiginjo.

Cedar barrel

Cedar barrel

Cedar barrel

Pottery barrel

Pottery barrel

Pottery barrel

Cedar barrel

Cedar barrel

Cedar barrel

Pottery barrel

Pottery barrel

Pottery barrel

Glass barrel

Cedar barrel

Cedar barrel

Cedar barrel

This white sake is made by the traditional process dated back to Edo period.
You can enjoy elegant and naturally sweet taste.
The price was changed from 2020.

This sake is made by partly using sake in stead of water during the fermentation process and is aged for a long period.
Its color is amber and its taste is deeply sweet.

This sake is made by partly using sake in stead of water during the fermentation process and is aged for a long period.
Its color is amber and its taste is deeply sweet.

This sake is made by being kept without heat treatment and bottled through just once heat treatment.

This sake is made by being kept without heat treatment and bottled through just once heat treatment.

This sake is made by being kept without heat treatment and bottled through just once heat treatment.

This sake is made without any heat treatment, and is raw Junmai-shu. You can enjoy its fresh taste.

Hiyaoroshi is sake which is once heat treated after pressing in winter, aged through summer and sold in autumn without the second heat treatment. It has good balance of matured taste and aroma.
This is Junmai-Ginjo, so you can enjoy rich flavor.

【Season】Autumn

Hiyaoroshi is sake which is once heat treated after pressing in winter, aged through summer and sold in autumn without the second heat treatment. It has good balance of matured taste and aroma.
This is Junmai-Ginjo, so you can enjoy rich flavor.

【Season】Autumn

This sake is made by adding Ori, which is some part of Moromi (mash), to newly born “Juemon”.
By combining freshness of new sake and mellowness of Ori, this sake has rather deep taste.

【Season】Winter

This sake is made by adding Ori, which is some part of Moromi (mash), to newly born “Juemon”.
By combining freshness of new sake and mellowness of Ori, this sake has rather deep taste.

【Season】Winter

This sake is made by directly bottling newly born “Juemon”, is limited sake for summer.
It is lightly sparkling, because carbon dioxide generated during the fermentation process is also bottled,so it has rather fresh taste.

【Season】Summer

This sake is made by directly bottling newly born “Juemon”, is limited sake for summer.
It is lightly sparkling, because carbon dioxide generated during the fermentation process is also bottled, so it has rather fresh taste.

【Season】Summer

This is the firstly brewed sake in the season, just like Nouveau.
You can enjoy fresh taste and aroma.

【Season】Autumn

This is the firstly brewed sake in the season, just like Nouveau.
You can enjoy fresh taste and aroma.

【Season】Autumn

Sorry, this entry is only available in Japanese.

Sorry, this entry is only available in Japanese.

This sake has clear taste. It is recommended for those who like traditional sake.
This bottle is good for heating, and this sake is introduced in many buckwheat noodle shop in Japan.

This sake has dray and clear taste.

This sake has dry and clear taste. It is limited sake sold only in the Kanda area.

This sake has clear umami, and is the most popular one among the Kinkon brand.
This bottle is good for heating, and this sake is introduced in many buckwheat noodle shop in Japan.

This is Honjozo-shu with dry taste. It is good for sake lovers.

This is Honjozo-shu with dry taste. It is good for sake lovers.

This is Honjozo-shu with dry taste. It is good for sake lovers.
This bottle is good for heating, and this sake is introduced in many buckwheat noodle shop in Japan.

This sake has a large Sake Meter Value of +10, which represents very dry sake, and also has good finish.
It is good for drinking during meal.

This sake has a large Sake Meter Value of +10, which represents very dry sake, and also has good finish.
It is good for drinking during meal.

This sake is made from Kinkon Josen kept in a cedar cask. You can enjoy special aroma originated by a cask.

This sake is made from Kinkon Josen kept in a cedar cask. You can enjoy special aroma originated by a cask.

A new proposal from Edo-Tokyo. This Honjozo-shu has clear umami.

This dry Junmai-shu has mellowness favor with suppressed aroma.
It is characteristically fresh, because it is Nama (raw) without heat treatment.

This dry Junmai-shu has mellowness favor with suppressed aroma.
It is characteristically fresh, because it is Nama (raw) without heat treatment.

This is “Juemon”, which is once heat treated after bottling. It has mild taste.
This sake was presented at the satellite event of Expo Milano 2015, “Milano Sake Week”.

This is “Juemon”, which is once heat treated after bottling. It has mild taste.
This sake was presented at the satellite event of Expo Milano 2015, “Milano Sake Week”.

This is Junmai-shu with excellent flavor and sweet taste of rice.
It is sake with good finish.

This is Junmai-shu with excellent flavor and sweet taste of rice.
It is sake with good finish.

This Tokubetsu Junmai-shu is gorgeous sake with gold leafs, and is good for a gift.

This is Junmai-shu with umami of rice. It is sake with good finish.

This is Junmai-shu with umami of rice. It is sake with good finish.

This is Junmai-shu with umami of rice. It is sake with good finish.

This sake “Bii En-nen” is named after an old Chinese literature,
“If you feel happy, you will live long.” This is our most premium Daiginjo.

This is also our most premium Daiginjo, based on “Bii En-nen”. You can enjoy its rich taste and aroma.
This sake is suitable for a gift.

This sake is a limited product, which contains “Bii En-nen” in a stylish bottle.

This Daiginjo is made with “Bii En-nen”. You can enjoy its elegant taste and aroma.

This Junmai-Daiginjo has fresh aroma and sweet taste of rice. This sake is suitable for a gift.

This Junmai-Daiginjo from Tokyo presents new value to Sake. It was designed by a famous art director.
It has fruity flavor and light taste.

A new proposal from Edo-Tokyo. This Junmai-Ginjo has fresh aroma and taste.

This Junmai-Daiginjo has a low alcoholic content, and has fruity aroma.

This Daiginjo has dry taste and fresh taste. It is good for sake lovers for dry taste.

This Junmai-Daiginjo is gorgeous sake with gold leafs, and is good for a gift.

This Junmai-Ginjo has fresh taste and aroma with umami of rice.

This Junmai-Ginjo has fresh taste and aroma with umami of rice.

This Junmai-Ginjo has fresh taste and aroma with umami of rice.

This is Ginjo with dry taste which can be enjoyed at wide range of temperatures.

This is Ginjo with dry taste which can be enjoyed at wide range of temperatures.

This Junmai-Ginjo has fresh taste and aroma with umami of rice.
This sake is limited, and can be purchased at Haneda Airport.

This Junmai-Ginjo has fresh taste and aroma with umami of rice.
This sake is limited, and can be purchased at Haneda International Airport.