Ароматизированное японское сакэ бутилированное рисовое вино для импортеров

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Bottled flavorful Japanese sake rice wine for liquor importers

 • Of the roughly 1,200 sake breweries throughout Japan, we deal with more than 300 of them.
 • We deal with sake breweries in 43 prefectures throughout Japan, from Hokkaido to Kyushu.
 • We handle a wide range of products ranging from reasonably priced sakes for daily consumption to upscale gift sakes. Nagoya's No. 1 wholesaler of Japanese sake.

 

What is your favorite Sake?

Japanese sake type

Honjozo Type: Honjozo is sake that has a small amount of brewer's alcohol added to the fermenting sake mash.

Junmai Type: Junmai is made with rice and rice koji alone.

Honjozo Type			Junmai Type
Type	Ingredients used	Rice polishing ratio	Type	Ingredients used	Rice polishing ratio
Daiginjo shu	rice, koji, distilled alcohol	Less than 50%	Junmai Daiginjo shu	rice, koji	Less than 50%
Ginjo shu		Less than 60%	Junmai Ginjoshu		Less than 60%
Tokubetsu Honjozo shu		Less than 60% or special process	Tokubetsu Junmai shu		Less than 60% or special process
Honjozo shu		Less than 70%	Junmai shu		-

*The rice used must be of a quality rated as or equivalent to third grade or higher under the Agricultural Products Inspection Act.
*The amount of distilled alcohol used must be no more than 10% of the weight of the white rice.
*By mandate, the rice polishing ratio must be labeled.

 

 Four-type classification method

SOHSHU (Light and smooth type)	KUNSHU(Fragrant type)
Aroma: Modest,aroma of fruit	Aroma: Expresive,complex and well balanced,aroma of fluit
Flavor: Smooth refreshing,gentle
	Flavor: Light and fresh,with scent of forest,velvety
JUKUSHU(Aged type)	JUNSHU(Rich type)
Aroma: Expressive and powerful,butter,caramel,cloves	Aroma: Modest,aroma of steamed rice,cedar,cream
Flavor: Pleasant bittermess,long finishu	Flavor: Steamed rice

 

Production method

 

  

Shuzo kotekimai (Rice suitable for sake brewing)
Yamada Nishiki: Produced primarily in Hyogo, Okayama, and Fukuoka prefectures, it is particularly popular as the raw material for the highly fragrant daiginjo (top-quality sake brewed from rice grains milled to 50% or less of their weight).
Gohyaku-mangoku: A well-known variety cultivated primarily in Toyama and Fukui prefectures. 
Omachi: Cultivated primarily in Okayama Prefecture, it produces a sake with a distinctive "roundness."
Miyama Nishiki: Strong to cold weather. Miyama Nishiki is cultivated northern area in Japan

 

 

We also sell Sake sets

 

Founded in 1855, we collect alcohol and related goods from throughout Japan and deliver them to department stores, supermarkets, convenience stores, liquor stores, bars and restaurants both in Japan and abroad.
Our annual turnover is roughly ¥27.3 billion.
Our company philosophy is:
 "We aim to be the preachers who share the deliciousness, fun, and wonder of alcohol with the world, creating a new culture around alcohol."
 "With carefully chosen products, we will enrich peoples' lives and contribute to the local community."
 "While remaining grateful and respecting tradition, we will always continue to change with the times."

 

Starting in the retail of sake in the castle town of Nagoya Castle in 1855, we are now a wholesale trading company for all types of alcohol and food, that has been in business for over 160 years.

 
Business partner

Other Brands Available.

Brand (alcohol)

Other Brands Available.

 

Brand (food & beverage)

 

Other Brands Available.

 

 

Brand (other)

We also sell Sake sets (Tokkuri, Masu, decorative barrel, etc,.)