De la brasserie
We have been working to improve sake quality for 200 years since the founding of the first year of culture, in the land of rice, water, skills, and three -beats.
Our sake is cold -bodied using ingredients carefully selected, mainly rice -friendly rice from Okayama Prefecture.
Many good liquor houses, such as Han scholar Ru Lu Lu, and Bungo Junichiro Tanizaki, were especially loved.
We recommend our Bion local sake with confidence.
