Junmai Daiginjo with a very gorgeous scent. Yamada Nishiki from Hyogo prefecture, which is said to be the finest sake rice, is used luxuriously. The gentle sweetness of rice and the fruity and pleasant taste spread in your mouth. Please enjoy it with dishes that enhance the flavor of the ingredients.

最高の酒造好適米、兵庫県産の山田錦を45％まで磨いて作った浪庵は、浪の音を聞きながらお酒を楽しむイメージで作られたお酒です。

It is characterized by its natural sweetness that brings out the flavor and is refreshing. Since it contains only Jiuqu (no sugar added), it contains sugar that is easily digested and absorbed, making it ideal for sugar and hydration during fatigue. Alcohol content 0.00%.

旨みを引き出しスッキリした自然の甘さが特徴です。糀だけなので消化吸収のよい糖分が含まれ疲労時の糖分、水分補給に最適です。

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We are particular about making raw sardines. In consideration of terroir, the raw materials are limited to Yamagata rice "Dewa no Sato" and "Sawanohana". It is a sake made from rice grown by sucking the same water as the prepared water.

生酛（きもと）づくりにこだわり、原料は山形県産のお米「出羽の里」と「さわのはな」に限定しています。

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Uses "Oko Delicious Tomato", which is difficult to cultivate and is said to be a phantom variety. A 100% additive-free juice made by squeezing the finest delicious tomatoes with the highest sugar content (10 degrees or more) that can only be obtained in a few percent of the total yield.

宮城県山元町産のミガキイチゴをふんだんに使用。すっきりとした甘口の白、少しこくのある甘口の赤の2種類をお楽しみいただけます。

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In an unusual practice, we thoroughly raise our Japanese indigenous wild grape, the Crimson Glory vine, in cool climates. Try it straight to taste the juice itself first. It goes well with bread and meat-based dishes. It shows its true potential in a sauce with red meat, deer, pheasant, and other game. Please enjoy our Crimson Glory grape juice in any situation, whether at a restaurant, at a party, or as a gift.

世界的にも貴重な岩手県北部の「日本山ぶどう」を45年以上の歳月を費やし、1本1本丁寧に育て実を付けたものを皮ごと搾りました。

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MIGAKI-ICHIGO Mousseux is a Japanese Sparkling Wine made from 100% natural premium strawberries. Enjoy fruity strawberry aroma and slightly sweet taste.

宮城県山元町産のミガキイチゴをふんだんに使用。香料や着色料は使わず、イチゴ100%にこだわって作ったスパークリングワインです。

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 Black Label (aged for 5 years): The natural astringency and acidity of wild mountain grapes is preserved through low-temperature aging for over 5 years without fermentation in a vacuum, resulting in the finest quality juice.

ブラックラベル（5年熟成）：野性味溢れる山ぶどう本来の渋みや酸味を、５年以上真空状態で発酵させず低温熟成させ、最上級の果汁に仕上げました。

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