Based on the concept of "fresh and juicy", Koji uses a lot of Akaiwao -cho to make fresh and fresh sake. Under thorough temperature control, we will seek the finished beauty as one work, not just sakeโฆ
| Product | Category | Avg. Price |
|---|---|---|
 Kamokinshu Tokubetsu Junmai Akiagari Yorisoiakiaji | Tokubetsu Junmai | โ |
 Kamokinshu Tokubetsu Junmai | Tokubetsu Junmai | โ |
 Kamokinshu Junmai GinjoOmachi | Junmai Ginjo | โ |
 Kamokinshu Junmai Daiginjo | Junmai Daiginjo | โ |
 Kamokinshu Sakurafubuki Tokubetsu Junmai Usunigorinama | Tokubetsu Junmai | โ |
 Kamokinshu Karakuchi Tokubetsu Junmai | Tokubetsu Junmai | โ |
 Kamokinshu Karakuchi Natsujun | Junmai | โ |
 Kamokinshu Junmaishiboritatenama | Junmai | โ |
 Kamokinshu Junmai Daiginjo Sanjugo | Junmai Daiginjo | โ |
 Kamokinshu 13 Tokubetsu Junmai | Tokubetsu Junmai | โ |
