A clean and refreshing saké with wonderfully distinct flavours that shine when chilled to 5-10 degrees. The “Mahoroba-Kaguwa” yeast is used to produce its fragrance and acidity which strike a perfect balance that delicately compliments a wide range of dishes, adding colour to the dining table.

A rare shelf-stable unpasteurized saké bursting with deep rich flavours. Refreshing, luscious steamed rice aromas followed by ripe pear notes with fresh mineral vibrancy.

Refreshing, light fruit aroma with rice sweetness. The taste is remarkably mild yet crisp with a very clean finish.

Ripe and rich fruity aroma with soft landing sweetness from koji. Light and soft, mouth landing like a feather.

Food: Prosciutto with Fresh Fruits, Almond Tofu, Cream Cheese

Awards:
Best In Class – Alberta Beverage Awards, 2020
Grand Jury Medal Winner, Kura Master, France 2019

Vibrant Yuzu aroma, draws to natural koji sweetness.
Refreshingly tart with clean acidity.

Food: Citrus Fruit Jelly, Vanilla Ice Cream, Smoked Duck

A classic extra-dry saké – well balanced with a mild sweetness and distinctively dry characteristic.

Food: Pork Ramen, Seaweed Salad, Veggie Stir-Fry

Awards:
Gold Medal Winner – Los Angeles International Wine Competition, 2019

Very aromatic, smooth with a clear tasting profile.
All Gohyaku Mangoku rice used to create softness and extend body feel.

Food: Raw Oysters, Camembert Cheese, Carrot Ginger Soup

Awards:
Gold Medal Winner – Los Angeles International Wine Competition 2017

Medium-full bodied, slick and creamy, with a medium finish. The original Premium Saké in western Canada.

Food: Curry Rice, Carbonara Pasta, Shabu Shabu

Modelled on the type of saké that the brew masters would choose to drink every night. Natural rice softness, well-balanced and so easy to enjoy with a variety of foods.

The most popular premium Saké in B.C.

Food: BBQ Cheeseburger, Light White Fish, Chicken Alfredo Pasta

Awards:
Gold Medal Winner – Concours Mondial, 2018