Seasonal sake/ Liqueur

【Launch during Nov to Dec】

Launch 11/23 Egg of dragonfly and Snowman label ~ Heavy snow (un-filtered) ~

  • Yamadanishiki 80%, Kinuhikari 20%
  • Seimai-buai Koji) 60%, Shikomi) 80%
  • Every year launch in the end of Nov, Sale only limted time, Henpei seimai, Sparkling type, Junmai-shu
  • 1800 ml
  • 720 ml  Finished lot for H25BY. H26BY will be launched Nov 2014.
  • 250 ml

Launch 11/30 Egg of dragonfly and Snowman label ~ Powder snow (un-filtered) ~

  • Yamadanishiki grown in Ebina
  • Seimai-buai 60%
  • Every year launch in the end of Nov, Sale only limted time, Henpei seimai, Junmai ginjo-shu, Namagen-shu (raw un-diluted sake – keep refrigerated)
  • 1800 ml
  • 720 ml  Finished lot for H25BY. H26BY will be launched Nov 2014.

Launch 12/7 New label Junmai-shu Shiboritate

  • Yamadanishiki grown in Ebina
  • Seimai-buai Koji) 60% Shikomi) 65%
  • Kyokai sake yeast #9, Namagen-shu (raw un-diluted sake – keep refrigerated)
  • Junmai-shu with tasteful flavor.
  • 1800 ml
  • 720 ml  Finished lot for H25BY. H26BY will be launched Dec 2014.

Launch 11/13 Junmai-shu Hatsu shibori ~ Sake Nouveau ~

  • Kinuhikari grown in Ebina 80%, Yamadanishiki 20%(H25BY)
  • Seimai-buai Koji) 60%
  • Sake nouveau with refreshing dry taste. Namagen-shu (Raw un-diluted sake – keep refrigerated)
  • 1800 ml Finished lot for H25BY. H26BY will be launched Nov 2014.
  • 720 ml
  • Launch 11/13 every year 

【Launch during Jan to Mar】

“Tonbo” (dragonfly) label ~ Namagen-shu from Joso

~Directory bottled namagen-shu from joso

  • Namagen-shu (raw un-diluted sake – keep refrigerated)
  • 1800 ml 3,000 yen + tax
  • 720 ml 1,600 yen + tax
【BY】 Brewery Year

Brewery year is from 7/1 to 6/30. Calendar used only at sake industry.

Ex) H20BY – harvested rice and brewed sake during 7/1 to 6/30 at year 2008.

【Launch during May to Aug】

Summer dragonfly larva ~Sparkling Junmai-shu

  • Yamadanishiki grown in Ebina
  • Seimai-buai 80%
  • Sparkling junmai with refreshing dry taste (un-filtered). Enjoyable summer time best seller.
  • Kojibuta, alcohol 14%、
  • 250 ml 570 yen + tax

Junmai ginjo-shu “Irodori Nama”

  • Yamadanishiki grown in Ebina
  • Seimai-buai 58%
  • Kojibuta, Fukuroshibori, Namazake (Raw sake – keep refrigerated)
  • 1800 ml 3,000 yen + tax
  • 720 ml 1,500 yen + tax

Summer dragonfly larva Pink ~ Yamahai-moto

  • Omachi grown in Ebina
  • Seimai-buai 65% 【Henpei seimai
  • Grown at own rice field, 0% usage of agrichemicals, richer taste compare with Yamadanishiki
  • Kojibuta, Fukuroshibori, Yamahai-moto, Namagen-shu (Raw un-diluted sake – keep refrigerated), dry taste
  • 1800 ml   Finished lot for H25BY. H26BY will be launched summer 2015.
  • 720 ml

Summer dragonfly larva “Izumibashi” ~Extra dry~

~Refreshing dry taste Namagen-shu
  • Yamadanishiki grown in Ebina
  • Seimai-buai 65% 【Henpei seimai
  • Kojibuta, Fukuroshibori, Namagen-shu (raw un-diluted sake – keep refrigerated)
  • Refreshing extra dry namagen-shu suitable for summer weather. Recommend to drink with sparkling water or ice.
  • 1800 ml Finished lot for H25BY. H26BY will be launched summer 2015.
  • 720 ml

【Launch from Sep】

“Autumn Tonbo (dragonfly)” ~ Yamahai-moto Yamadanishiki

  • Yamadanishiki grwon in Ebina
  • Seimai-buai Koji) 70%, Shikomi) 80%
  • Motif of pair dragonfly flying over the autumn rice fields. Matured taste suitable for Autumn dishes. Also, recommend to drink warm (about 55 degree)
  • 1800 ml Finished lot for H25BY. H26BY will be launched autumn 2015.
  • 720 ml

”Autumn Tonbo (dragonfly) “~ Yamahai-moto Omachi

  • Omachi grown in own rice fields (0% agrichemical)
  • Seimai-buai 65%
  • Richer taste compre with Yamadanishiki. Also, recommend to drink warm.
  • 1800 ml  Finished lot for H25BY. H26BY will be launched autumn 2015.
  • 720 ml

Junmai-shu Japanese plum Liqueur

Yamada Jyuro” ~ Junmai-shu Liqueur ~

  • Ingredients:Junmai-shu, Japanese plum and rock sugar
  • ≪Production area≫
    Yamadanishiki:grown in Ebina
    Japanese plum “Jyuro“: grown in Odawara-city Kanagawa
    Rock sugar:produced in Japan
  • 1800 ml 2,800 yen + tax
  •  500 ml 1,200 yen + tax
Yamada Jyuro is developed as the collaboration of Yamadanishiki and “Jyuro” (Japanese plum) grown in Odawara-city. The product is modestly sweet and unique liqueur using Junmai-shu. “Jyuro” (Japanese plum) is inherent in Odawara-city and used for high-class pickled plum. Yamada Jyuro is produced since 2005.

 

◎Odawara “Jyuro” Japanese plum is breeding in Odawara and named by Odawara Japanese Plum Association in 1960. This is named after one of the main character from “Soga Monogatari (story of Soga)”, which is a war tale from 12th century.

Yamada Jyuro” ~ Junmai daiginjo-shu Liqueur ~

  • Ingredients:Junmai-shu, Japanese plum and rock sugar
  • ≪Production area≫
    Yamadanishiki:grown in Ebina
    Japanese plum “Jyuro“: grown in Odawara-city Kanagawa
    Rock sugar: produced in Japan
  • Recommend to drink cold.
  • 500 ml 1,800 yen + tax

Finest “Yamada Jyuro” developed as the collaboration of Yamadanishiki and “Jyuro (Japanese plum) grown in Odawara-city. Liqueur using Junmai daiginjo-shu and Jyuro. This product is modestly sweet and elegant flavor. This products is produced since 2008. 【Limited production】

Junmai-shu Strawberry Liqueur

“Junjo Ichigo”Junmai-shu Strawberry Liqueur ~

This product is a unique liqueur using fresh strawberry in the season and Junmai-shu. Production is only limited in spring time. 

Ingredients: Junmai-shu, strawberry (grown in Ebina), rock sugar and lemon (grown in Yugawara-city Kanagawa)
 1800 ml 3,500 yen + tax
 500 ml 1,500 yen + tax
Recommend to drink cold, with ice or sparkling water and also add lemon for better taste. Strawberry in Ebina-city is no.1 in production amount at Kanagawa prefecture and also reviewed as good quality. A farmer in Ebina started growing strawberry in 1930s. The most popular breed that currently in productions is “Tochiotome” and almost 90 % of strawberry farmers are growing the breed. “Tochiotome” has large-fruit with hard skin and balanced with sweet and acid taste.

Strawberry farmers in Ebina introduce the ecological agriculture and reduce the usage of agrichemicals by relying on the natural pest control (use natural enemies against pests). This product is produced only during the strawberry season.

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