To make high quality matured Junmai sake available. This line consists mainly of small producers who came to Junmai in the years 1990-2000.

These sakes are quite easy to access, their food/sake pairings are more obvious to a palate that is still discovering what a sake is, but has already understood what the sake is, and how a sake pairing works.

These are sakes with character, more demanding, which are slightly more difficult to understand. These sakes require little bit more experience.

In the secret of kings These are unique sakes, both in terms of their age and the way they are made. They have complex and deep aromas.

Yoshimasa Ogawahara 1946-2017
the man who revived traditional sake in 1967, known as "Junmai". His sakes are masterpieces. If you like sake, you must try them. Nama or Hiire, it is a world that opens up and gives a glimpse of the wonderful road that sake could take by relying on its own qualities. To understand that pasteurisation is not to preserve, but to transform a dominant Namazake, full of ego, which can endure time, into a humble servant who will enhance and even create new flavours, giving to the heated sake "Okanzake" all its mystery, all its poetry. Revealing through the food pairing, for the food pairing all its complexity through our mouths through our senses for us, for our pleasure......Arigato Sensei

You will find below the sakes brewed by Yoshimasa Ogawahara that we were lucky enough to be able to import, the stocks are decreasing every year. It's a chance that we still have some, it's up to you to grab it!

How to heat sake and in which container to drink it