Feature Products
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Rokuchoshi
KODAI-IKKO blend of 28, 12 and 11 years old
Rokuchoshi
the shochu is essentially from rice which kept in a stable condition similar to the scotland weather for 24 hours. aged in the controlled storage on temperature for a long time. shochu based from rice blend with 28 years old of alcohol. a character of smooth taste with intense aroma. kuma shochu has been recognized by geographical indications (wto). allowed to use the name of the kuma origin. it is the first patented liquor that is a product of people in the area. soft, deep flavor, mixed with strong water.
REGION :
GRAPE :
฿2,650 -
Rokuchoshi
Kodai-Ikko blend of 28,12 and 11 YO Japanese Rice whisky
Rokuchoshi
The shochu is essentially from rice which kept in a stable condition similar to the scotland weather for 24 hours. Aged in the controlled storage on temperature for a long time. shochu based from rice blend with 28 years old of alcohol. A character of smooth taste with intense aroma. kuma shochu has been recognized by geographical indications (wto). Allowed to use the name of the kuma origin. it is the first patented liquor that is a product of people in the area. soft, deep flavor, mixed with strong water.
REGION :
GRAPE :
฿2,650 -
Koshi no kanbai
Koshi No Kanbai Futsushu White Label
Koshi no kanbai
Our aim was to create a sake that is ideal for drinking at dinner—it matches well with cuisine, is always enjoyable, and doesn't make you feel poorly the next day. Even though White Label is an everyday(futsu)sake, it's based on the techniques we use to make ginjo. We polish the rice and slowly, carefully brew White Label at a low temperature over a long period of time, which results in the most accessible and satisfying sake possible. It has a sharp, powerful finish that its longtime fans love."
REGION :Niigata, Japan
GRAPE :
฿1,060 -
Koshi no kanbai
Koshi No Kanbai Futsushu White Label
Koshi no kanbai
Our aim was to create a sake that is ideal for drinking at dinner—it matches well with cuisine, is always enjoyable, and doesn't make you feel poorly the next day. Even though White Label is an everyday(futsu)sake, it's based on the techniques we use to make ginjo. We polish the rice and slowly, carefully brew White Label at a low temperature over a long period of time, which results in the most accessible and satisfying sake possible. It has a sharp, powerful finish that its longtime fans love."
REGION :Niigata, Japan
GRAPE :
฿2,140 -
Koshi no kanbai
Koshi No Kanbai Ginjo Bessen
Koshi no kanbai
This sake is known for its pleasant, refreshing taste and is made from specialty sake-brewing rice and a yeast variety that produces a light-bodied, fragrant sake. When served at room temperature or chilled it has a refreshing taste that is the hallmark of the tanrei karakuchi style, and features a more expansive flavor when warmed. It's a perfect ginjo sake with a luxurious feeling that's ideal for when something good happens and you want to have a small celebration.
REGION :Niigata, Japan
GRAPE :
฿1,345 -
Koshi no kanbai
Koshi No Kanbai Ginjo Bessen
Koshi no kanbai
This sake is known for its pleasant, refreshing taste and is made from specialty sake-brewing rice and a yeast variety that produces a light-bodied, fragrant sake. When served at room temperature or chilled it has a refreshing taste that is the hallmark of the tanrei karakuchi style, and features a more expansive flavor when warmed. It's a perfect ginjo sake with a luxurious feeling that's ideal for when something good happens and you want to have a small celebration.
REGION :Niigata, Japan
GRAPE :
฿2,675 -
Koshi no kanbai
Koshi No Kanbai Junmai Daiginjo Kinmuku
Koshi no kanbai
This junmai daiginjo sake is made from Yamadanishiki rice with a polishing ratio of 35% and is known for its faint ginjo fragrance and profound, delicate flavor. This sake is the best way to experience the unique qualities of sake made with Yamadanishiki, which grows more flavorful over long brewing. To fully enjoy Kinmuku’s fragrance and taste we recommend that it be served warmed."
REGION :Niigata, Japan
GRAPE :
฿3,855 -
Koshi no kanbai
Koshi No Kanbai Junmai Daiginjo Muku
Koshi no kanbai
This junmai daiginjo sake from Koshi no Kanbai is made from Yamadanishiki rice with a polishing ratio of 48% and fully showcases the true umami of the rice. It is known for its expansive, profound flavor with little acidity, and offers an appealing smoothness and fragrance.
REGION :Niigata, Japan
GRAPE :
฿1,980 -
Koshi no kanbai
Koshi No Kanbai Junmai Daiginjo Muku
Koshi no kanbai
This junmai daiginjo sake from Koshi no Kanbai is made from Yamadanishiki rice with a polishing ratio of 48% and fully showcases the true umami of the rice. It is known for its expansive, profound flavor with little acidity, and offers an appealing smoothness and fragrance.
REGION :Niigata, Japan
GRAPE :
฿3,470 -
Koshi no kanbai
Koshi No Kanbai Junmai Ginjo Sai
Koshi no kanbai
Sai is made from Gohyakumangoku and Yamadanishiki rice with a polishing ratio of 55%. The refined, crisp taste of this ginjo sake, another heir to the Koshi no Kanbai heritage, comes from the Ishimoto Sake Brewery’s mastery of using special sake-brewing rice and low-temperature aging techniques. To make Sai as palatable as possible for first-time sake drinkers, we used a junmai blend that accentuates the umami of the rice but made sure that the brew would still deliver a light, understated taste. Although delicious at any temperature, we recommend drinking it at around 10°C."
REGION :Niigata, Japan
GRAPE :
฿1,485 -
Rubaiyat
Koshu Sur Lie 2014
Rubaiyat
Soft floral, lavender aromatics from the glass that remind me of the last Sake I had. Medium weight and very dry with floral and mineral flavours. Drops of honey dance on the palate. Quite well-balanced with vibrant acidity. Finish is a touch hot.
REGION :
GRAPE :
฿1,840 -
Kinmon akita
Koume Miiri Umeshu
Kinmon akita
This Umeshu is made by immersed high quality Nanko-Umes in the 10 years old Sake(Koshu) for 3 years of aging and then adding 4 Ume fruits called Shirokaga Ume into the Umeshu. Nanko-umes are the most famous plums produced in Manabe-cho, Wakayama prefecture in Japan. It has beautiful amber color and full-bodied good balance of sweetness with a very long pleasant aftertaste. Served chilled straight, on the rock or divided by soda is good idea to enjoy it.
REGION :Akita, Japan
GRAPE :
฿475