afuri beccho Miniatur Bavaria) by a Japanese professor

Bavaria) by a Japanese professor in 1909

this AWA Sake / Sparkling Sake is very dry

This light sake from Fukumitsuya is especially popular in Japan during the summer

This Junmai sake is made exclusively from Miyama Nishiki rice and has a slightly sweet

This fine sparkling sake is produced using the traditional bottle fermentation method (Méthode Champenoise) – like high-quality champagne – and impresses with its purity and refinement

afuri beccho Miniatur Bavaria) by a Japanese professorThis new Junmai Ginjo from Kikkawa is the successor to the Afuri "Modulator." This sake also has a beautiful, full bodied flavor with a slight sweetness.