Shokudo Wata

Local sake from Shizuoka Prefecture. A Tokubetsu Junmai sake made with local sake rice "Homarefuji." Its crisp, dry taste enhances the flavors of food.

Unfiltered Junmai Nama sake from Shizuoka Prefecture. Enjoy the freshness unique to new sake and the rich umami of the rice.

Tokubetsu Junmai sake from Shizuoka Prefecture. It has a gentle mouthfeel, a mild aroma, and a clean, dry finish.

Dry sake from Fukuoka Prefecture. It has a clean finish and a sharp taste that is easy to drink repeatedly.

Junmai Ginjo Nama sake from Akita Prefecture. Brewed using the laborious "Fukurozuri" method, it features a fruity sweetness and refreshing acidity.

Junmai Ginjo sake from Yamagata Prefecture. A luxurious bottle with gold flakes, offering a delightful floral aroma and elegant taste.

Modern sake from Ishikawa Prefecture. Made with local rice "Ishikamon," it features a fresh, gentle acidity reminiscent of white wine.

Sake from Kyoto Prefecture. Made with "Yamada Nishiki," the king of sake rice, it offers a floral aroma and a refined umami.

Sake from a renowned Toji (master brewer) in Ishikawa Prefecture. A winter-limited sake with a harmonious balance of solid umami and a crisp dry finish.

A famous brand from Shizuoka Prefecture. A Junmai Ginjo Nama Tsume sake, characterized by its refreshing aroma and clean finish.

A rare sake from Mie Prefecture. A well-balanced taste with a juicy sweetness and rich umami that fills the mouth.