1) Miwatari Connection (Middle)

We take you to the Japanese Alps — Nagano Prefecture, more specifically the city of Okaya. At the edge of Lake Suwa, one of Japan’s largest lakes at 759 meters altitude, a natural winter phenomenon called ‘Miwatari’ (“God’s Crossing”) sometimes appears: a raised path of cracking ice stretching across the lake. This natural event inspired the brewery’s brand name: -Miwatari-.

Toshimaya Brewery created Miwatari Connection Wine Barrel Aged Junmai Ginjo, a beautiful example of the perfect marriage between wine and sake. The sake is aged for six months in oak barrels previously used for Merlot grapes, one of the most prominent wine varieties in Nagano Prefecture.

The result is stunning: a light rosé color, abundant red fruit aromas, and a fragrance closely aligned with the character of a refined Merlot wine. Soft woody notes, rich umami, and a wide spectrum of flavors and scents complete this sake, which finishes long and intriguing.

This sake pairs wonderfully with light meat dishes, but is also excellent enjoyed on its own.
It is best served chilled in a Bordeaux glass or a wide sake glass.

2) Ryusei Kimoto White (Middle)

Jonas’s yearly journey brought him to the beautiful prefecture of Hiroshima, to the town of Takehara.

Takehara is blessed with pristine water and natural elements that make it an ideal location for sake brewing and this is exactly what Fujī Shuzō has been doing since 1863.

Fuji-san welcomed us with a big smile and introduced us to the picturesque streets of Takehara, where the traditional houses look almost painted, and the local cuisine is built around Hiroshima oysters as large as your hand.

Jonas had the rare opportunity to take part in the ‘kimoto method’, a process that highlights the craftsmanship and tradition of Fuji-san and his brewery — right up to the koji-making stage. Sitting with Fuji-san in local restaurants, you truly understand the philosophy of the brewery and where it wants to go: embracing nature even more deeply in the brewing process. A remarkable young craftsman.

Fujī Shuzō brews shoku-zen-shu, sake made to accompany food using only traditional techniques dating back to the origins of Japanese sake-making. In their search for the most authentic brewing method, they chose the ‘kimoto-zukuri’ technique, one of the oldest in the sake world. Here, the yeast starter is cultivated using naturally occurring lactic acid bacteria. The basic ingredients: water, steamed rice, and kōji are mixed into a smooth paste using a ‘kai’, allowing natural bacteria to thrive.

Their philosophy is simple: sake isn’t made by people — it is nurtured by nature. No shortcuts, no compromises.

Ryusei Nagi Kimoto is brewed with Hattan 35, one of the oldest sake rice varieties from Hiroshima, known for its clean aromas and pure flavor, resulting in a fresh, delicate, and beautifully smooth sake.
Made without commercial yeast, it has something unique — a quiet purity combined with a distinct personality that makes you keep coming back to discover more.

It is one of the rare sakes that can be served both warm and chilled perfect for the holidays: start at 12°C and gradually let it warm up to around 35°C during the meal to experience its full range of expressions.

Good to know: Takehara is also the birthplace of Masataka Taketsuru. Known as the father of Japanese whisky, he was born into a sake-brewing family there in 1894. After studying whisky-making in Scotland, he returned to Japan and founded the country’s first whisky industry. In 1934 he established the Nikka Whisky Distilling Company, now part of the global Suntory empire.

3) Kanaderu Kimoto (Right)

In 2014, a closed school and once described as “the elementary school with the most beautiful sunset in Japan” was brought back to life and transformed into the brewery ‘Gakkogura’, the second brewery of Obata. The rice is grown on the peaceful island of Sado in Niigata Prefecture, using renewable energy sources.
Here, Kanaderu Kimoto reflects the spirit of Obata Shuzo, a brewery founded in 1892, celebrated for its refined craftsmanship, pure island water, and exceptional Sado-grown rice.

This sake is brewed using the kimoto method, one of Japan’s oldest and most labor-intensive fermentation techniques. By allowing natural lactic acid bacteria to develop slowly, the sake gains deep umami, richer acidity, and an earthy complexity that modern methods cannot replicate.

Kanaderu Kimoto is made with Gohyakumangoku rice from Niigata, polished to 60%, creating a perfect balance between elegance and depth. On the nose, you find soft, creamy aromas a touch of yogurt, light candy-like sweetness, and subtle floral notes. The palate is wide and rounded, with layers of natural acidity and savory umami unfolding gradually. The structure is complex yet harmonious and a beautiful example of how traditional craftsmanship enhances a modern ginjo expression.

This sake pairs wonderfully with rich and fermented dishes: cheeses, miso-based cuisine, soy-driven preparations, and seafood such as shrimp or crab.
A bottle that celebrates the heritage of Sado Island and the mastery of Obata Shuzo — soulful, rich, and crafted entirely by hand.