Fukuro-tsuri (Drip-sake) is made from only drops by gravity from moromi (fermentation mush) in a hanged filter bag. It has an elegant fragrance and the dense, fascinating taste. The fruity flavor and the smooth texture will leave an impression of ripened fruits – and you won’t believe it is sake made from rice.

International Sake Challenge 2016: Gold Award
International Sake Challenge 2013: Gold Award
U.S. National Sake Appraisal 2013: Gold Award

The ultimate sake rice, Yukimegami was produced by Ginjo Kingdom, Yamagata. This special sake rice is combined with fukuro-tsuri (Drip-sake) which is made from only drops by gravity from moromi (fermentation mush) in a hanged filter bag.  It has an elegant fragrance and feminine, delicate taste. It will leave you a clear, pleasant afterglow like melting-snow water with the silky, smooth superior texture.

Made from Yukimegami, a rice variety developed in Yamagata for its climate and made specifically for daiginjo. As the name suggests, it has a elegant and feminine taste. Its light fruity fragrance and a silky-smooth texture are fit for a goddess.

It is characteristically Yamadanishiki with a complex multi-layered depth of flavor. It pairs well with either Japanese or Western cuisine.

Accompanying the softness that is famous with dewasansan rice is the aroma of tropical fruits and a taste that is light and fresh on the pallet.
“Hidari-kiki” (a left-handed person) is slang from the Edo period which means “drinker”. The name comes from the fact that the tokkuri would be held in the right hand while the cup would be held in the left.

The characteristic of Dewa Kirari – cleanness and slight hardness, is brought out the most. This sake is particularly clear and karakuchi (dry), even among the other Junmai Daiginjo. Its joyful fragrance like young melons spreads in your mouth and leads to a dry, smooth aftertaste.