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Kokonoe Saiga

Wakayama is known as the birthplace of sushi, so we want to make sake that goes well with sushi.

With this in mind, we made use of our fermentation techniques, sticking to the rice we use as the raw material, and realized sake brewing by only our employees.

From the rice paddies to the sake cups, they use an integrated production method, and most of their products use only carefully selected domestic ingredients, and the fact that they do not use preservatives or chemical seasonings is attractive.

Kokonoe Saiga

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