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
l'homme qui a fait renaitre le saké traditionnel en 1967 dit "Junmai". Ses sakés sont des chefs d'oeuvre. Si vous aimez le saké il vous faut les gouter. Nama ou Hiire, c'est un monde qui s'ouvre et qui laisse entrevoir la merveilleuse route que pourrait prendre le saké en s'appuyant sur ses propres qualités. Comprendre que la cuisson du saké n'est pas la pour conserver, mais pour transformer un Namazaké dominant, plein d'ego, pouvant endurer le temps, en humble serviteur qui va exhauster et même créer de nouvelles saveur, donnant au saké chauffé "Okanzake" tout son mystère, toute sa poésie. Révélant par l'accord, pour l'accord toute sa complexité par notre bouche par nos sens  pour nous, pour notre plaisir......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