This time four wine cellars from Mie Prefecture will participate. Please enjoy the tradition of Mie. This is a small family-run cellar where the owner himself works as the headman for making the “toji” sake.
Taking advantage of being a small wine cellar, they are particularly focused on the handmade process.
This is daigynjo with “Yamadanishiki”, which is the best rice wine, polished down to 40% and fermented at low temperature of below 10 degrees C. This is a limited edition of less than 800 bottles per year.
The sake has a gorgeous aroma and a clear full body with an edge.
This sake is for setting off the taste of the cooking as well as for savoring its flavor.


Be satisfied with its outstanding smoothness and softness! Smoothly brewed with selected Yuminariho rice especialy grown for sake in Takimachi and clear water, the tastiness of the rice and the soft ginjo aroma are set off by being wrapped up in a gentle and mild taste. The taste is further brought out with low temperature ripening storage. The soft mildness and the rich taste is best enjoyed at a temperature between 38 and 45 degrees, called nurukan. The taste of the ginjo sake with no added alcohol is a brew to delight.

Made only from Kaminoho, the new rice suited for sake from Mie, this sake slowly brewed at low temperature in the land of Iga. This has finished into a sip characterized by soft to the mouth expansion with the gorgeous ginjo aroma of the Mie yeast and the gentle taste with a slight sweetness. The image of the naming of Kaminoho is “tasty sake rice grown in the fields of god”. This is an excellent sake made of rice grown in the paddies of Mie, the country of god, brewed in the land of Iga, the land of sake. Please enjoy it with the tastes of the season. By using a wine glass, the gorgeous aroma is further enhanced and may be enjoyed with western cooking or fish dishes.
A specialist had the following remark about the pale ale of Ise Kadoya Beer : “If a person drank this beer for the first time, he will fall in love with craft beer”. When the beer is brought close to the mouth, the fresh taste of citrus reminds us of the soft and sweet aroma of fresh grapefruits. The light sweetness and the mild bitterness gently wrap around the tongue. The clear bitterness with no aftertaste inflates the echoes of sweetness and the clean straightforward flavor enhances the impression of the aroma. It is an easy-to-drink beer which is recommended for beginners or for those who like craft beers.
When squeezing the unrefined sake, three types of sake are obtained. This bottled junmai daiginjo is bottled using only the second liquid that results from the squeezing process. All is made from Yamada Nishiki and the characteristic is the good aroma and the clear taste.