Forgot password?

Sign out
Landscape icon

Please hold your phone upright


    Japanese liquor made from rice that is soaked and steamed. The prepared culture is enriched with fermentation fungi and kept in a warm, humid room for about 2 days. After fermentation sake kept in sealed containers from 6 to 12 months.

    You have disabled javascript in your browser. Our web site can not work properly without it.Enable it, please.