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Gunma
Expo

Food & Beverages Alcohol Sake
Aiming for a “sake that the brewhouse itself desires to drink”, the sake is brewed using water from the foot of Oze, and the carefully selected local sake rice that is polished and fermented at a low temperature. The resulting full-bodied, rich flavor with its agreeable fragrance and just the right sweetness makes it the perfect sake to pair with food. Recommended to drink chilled and warmed.
 
Food & Beverages Alcohol Sake
In 1875, Kameyoshi Kondo started brewing sake in Omama-machi, Gunma Prefecture using subterranean water from Mount Akagi. Since then we have brewed only dry sake. It is brewed with the water from Mt.Akagi and received the first prize by The 77th Kanto Shinetsu
 
Food & Beverages Alcohol Sake
Yamahai Junmai sake made from 50% polished rice. Being limited in quantity, this seasonal sake has fresh aroma and umami of sake rice “Wakamizu”.
 

Food & Beverages Alcohol Sake
Aiming for a “sake that the brewhouse itself desires to drink”, the sake is brewed using water from the foot of Oze, and the carefully selected local sake rice that is polished and fermented at a low temperature. The resulting full-bodied, rich flavor with its agreeable fragrance and just the right sweetness makes it the perfect sake to pair with food. Recommended to drink chilled and warmed.
 
Food & Beverages Alcohol Sake
In 1875, Kameyoshi Kondo started brewing sake in Omama-machi, Gunma Prefecture using subterranean water from Mount Akagi. Since then we have brewed only dry sake. This Japanese style champagne has delicate sweetness. It is very appealing to women.
 
Food & Beverages Alcohol Sake
Yamahai Junmai sake made from 60% polished rice. Being limited in quantity, this seasonal sake has clear taste of sake rice “Maikaze” and strong sourness of Yamahai method.
 

Food & Beverages Alcohol Sake
This Junmai Ginjo is brewed using water from the foot of Oze, carefully selected local sake rice ”Wakamizu” and yeast which is specially made for Daiginjo. The full body and clear taste that enhances the flavor of rice is best enjoyed slightly chilled. It pairs well with Japanese dishes, especially Sashimi and a dish cooked with Soy sauce.
 
Food & Beverages Alcohol Sake
In 1875, Kameyoshi Kondo started brewing sake in Omama-machi, Gunma Prefecture using subterranean water from Mount Akagi. Since then we have brewed only dry sake. It has fresh aroma and full-bodied, refreshing taste. We export this sake the most.
 
Food & Beverages Alcohol Sake
A raw unprocessed Honjozo sake made from 60% polished rice. This non-filtered fresh sake is available only from December to February.
 

Food & Beverages Alcohol Sake
In 1875, Kameyoshi Kondo started brewing sake in Omama-machi, Gunma Prefecture using subterranean water from Mount Akagi. Since then we have brewed only dry sake. This unprocessed sake has elegant aroma and Umami.
 
Food & Beverages Alcohol Sake
This sake made from 50% polished rice and 2 year old fermented Yamahai Junmai sake. The quality flavor comes from the combination of highly polished rice and the refined sourness from the 2 year old fermentation.
 
Food & Beverages Alcohol Sake
In 1875, Kameyoshi Kondo started brewing sake in Omama-machi, Gunma Prefecture using subterranean water from Mount Akagi. Since then we have brewed only dry sake. This is our most popular product. This dry sake is easy to drink and can be drunk chilled, at room temperature or warm.
 

Food & Beverages Alcohol Sake
Using 60% polished rice, Yamahai Junmai is left to ferment inside of the cellar for more than two years. This mature sake has sharp and complex taste of the Yamahai brewing method.
 
Food & Beverages Alcohol Sake
In 1875, Kameyoshi Kondo started brewing sake in Omama-machi, Gunma Prefecture using subterranean water from Mount Akagi. Since then we have brewed only dry sake. This is our most popular product. This dry sake is easy to drink and can be drunk chilled, at room temperature or warm.
 
Food & Beverages Alcohol Sake
Using 60% polished rice, Yamahai Honjozo is left to ferment inside of the cellar for more than a year. It has the crisp flavor from the Yamahai brewing method and the complexity added to the flavor from the fermentation. The more you drink the more addictive you would be. It is our regular Sake.