| Daiginjou SENBAZURU |
 |
Yamadanishiki rice perfectly suited to brewing is polished to 40% (60% is removed) and fermented at low temperature spending more than 40 days. The product has fruity aroma,sweetness,and excellent body feeling and sharpness. Enjoy the sake in room temperature or slightly cool down.
Rice:Yamadanishiki,polishing ratio 40%, alcohol content 17-18% 720ml bottle |
|
| Rare old vintage Daiginjou SENBAZURU |
 |
The highest grade product of Senbazuru brewery. It is made from Daiginjou by maturing it minimum five years in the refrigerator. The just-brewed roughness is melted away and calm brilliant aroma will fascinate you. Enjoy the sake in room temperature or slightly cool down.
Rice:Yamadanishiki,polishing ratio 40%,alcohol content 17-18%,900ml bottle |
|
| Ginjou SENBAZURU |
 |
This sake is named as Ginjo but was brewed from Daiginjou-class polished Yamadanishiki rice. It features a brilliant aroma. Enjoy the sake in room temperature or slightly cool down.
Rice:Yamadanishiki,polishing ratio 40%,alcohol content 16-17%,720ml bottle |
|
| Junmai Ginjou SENBAZURU |
 |
Polishing ratio 40% Yamadanishiki rice is used. It is slowly matured for longer days than Daiginjou brand. Brewing alcohol as the active agent is not added in order to give the rich body and flowery scent on this brand. Enjoy the sake in room temperature or slightly cool down.
Rice:Yamadanishiki,polishing ratio 40%,alcohol content 16-17%,720ml and1800ml bottle |
|
| Junmai Ginjou MINENOSHIZUKU |
 |
Okayama prefecture rice Omachi is polished to 55%. This brand has unique flavor of Omachi and driest in our products with excellent body feeling and sharpness. Enjoy it in room temperature or slightly warmed as recommended.
Rice: Omachi,polishing ratio 55%,alcohol content 15-16%,720ml bottle |
|
| Junmaishu SENBAZURU |
 |
This Senbazuru, brewing alcohol as the active agent is not added. The feature of the brand is moderate flavor and rich taste. Enjoy it in room temperature or approximately the same as body temperature.
Rice: Omachi,polishing ratio 55%,alcohol content 15-16%,720ml 1800ml bottle |
|
| Junmaishu Kimoto-brewing SENBAZURU |
 |
This brewing method was used since Edo Era to Meiji Era. In warm place like Kyushu the process has not been so popular. This sake has a strong acidity and so diluted with strong Junmai sake before serve by approximately the same as body temperature or hotter.
Rice: Gohyakumangoku,polishing ratio 65%,alcohol content 15-16%,720ml bottle |
|
| Junmaishu Yamahai-brewing SENBAZURU |
 |
Kimoto-brewing method is slightly simplified to make this brand. The brand has strong acidity and heavy taste and is good for serve by approximately the same as body temperature or hotter.
Domestic rice: ,polishing ratio 65%,alcohol content 15-16%,720ml bottle |
|
| Honjozo SENBAZURU |
 |
The brand features calm and excellent body feeling and sharpness of Kumamoto yeast. Enjoy the sake in room temperature or slightly cool down.
Domestic rice: polishing ratio 65%,alcohol content 15-16%,720ml bottle |
|
| Dry Honjozo SENBAZURU |
 |
The brand is fermented longer than Honjozo to make it drier featuring smooth and refreshing taste. Enjoy the sake in room temperature or slightly cool down.
Domestic rice: polishing ratio 65%,alcohol content 15-16%,720ml bottle |
|
| SENBAZURU Jousen |
 |
Ordinary sweet sake produced for a long time in Japan. Enjoy it by room temperature or in hot.
Domestic rice: polishing ratio 70%,alcohol content 15-16%, 300ml 900ml 1800ml bottle |
|
