Specific name: Junmai Ginjo
Rice used: Gohyakumangoku produced in Toyama
Rice polishing ratio: 60
Alcohol percentage: 16
Nama-Sake (no heat treatment)

（Major awards)
“KURA MASTER 2023” Platinum Award
“KURA MASTER 2021” Platinum Award(top two)
“KURA MASTER 2020” Gold Award
“KURA MASTER 2018 Platinum Award

●Haneya Jungin Kirabi Nama-Genshu
羽根屋　純吟　煌火　生原酒

Haneya's signature product. It is a pure undiluted sake filled with a burst of deliciousness.
It is like the glamorous sparkle of fireworks in the night sky and envelops you like the sea. It is a gentle sake that will soak into your heart.

Specific name: Junmai Daiginjo
Rice used: Gohyakumangoku produced in Toyama Prefecture
Rice polishing ratio: 50
Alcohol percentage: 15
Nama-Sake (without heat treatment)

(Major awards)
KURA MASTER 2022: Platinum Award
KURA MASTER 2020/2019/2018: Gold Award
IWC 2023/2020: Silver medal
IWC 2016: Gold medal

●Haneya Junmai Daiginjo 50 "TSUBASA"
羽根屋　純米大吟醸50　翼

Gentle and light like the sound of wings flapping in the sky. The fresh taste spreads with dignity. The sweet aroma that lingers in the air is a captivating trap.

Specific name: Junmai Ginjo
Rice used: Gohyakumangoku produced in Toyama
Rice polishing ratio: 60
Alcohol percentage: 16
Nama-shu (no heat treatment)

(Major awards)
KURA MASTER 2021 Gold Award
IWC 2022 Gold medal
IWC2016 Silver medal

●HANEYA Jungin Prism Ultimate Shiboritate
羽根屋 純吟プリズム 究極しぼりたて

This is the ultimate in freshness and taste, completely unfiltered and sealed in the shortest possible time. The juicy and complexly woven mellow flavor is like a prism emitting seven colors of light.

Specified name: Tokubetsu Junmai-shu
Rice used: Gohyakumangoku produced in Toyama
Rice polishing ratio: 60
Alcohol percentage: 15
Fire-aged sake (with heat treatment)

●Tokubetsu Junmaishu Binkan hi-ire
　羽根屋　特別純米酒　瓶燗火入れ

This type of sake is, imbued with fresh acidity, and is smooth, having been bottled and treated using the binkan hi-ire technique (sake bottles are immersed in hot water for sterilization, but the delicate flavor is preserved).

Specific name: Junmai Ginjo
Rice used: Gohyakumangoku produced in Toyama
Rice polishing ratio: 60
Alcohol percentage: 15
Fire-aged sake (with heat treatment)

●HANEYA Junmai Ginjo Hiya-oroshi
羽根屋　純米吟醸ひやおろし

This is a pure-rice ginjo with clean acidity, giving an opulent and clear flavor. Fermented with a type of yeast called “Kanazawa Kobo,” this is a subtly fragrant sake with a good balance of flavors. Its production begins in winter and ends after the summer period; a “sense of season” can definitely be felt when drinking this sake.

Category: Junmai (pure-rice) Ginjo
Ingredient: Toyama-produced “Gohyakumangoku” rice
Milling rate: 60%
Alcohol content: 15%
Type: Unpasteurized

●HANEYA Natsu-no Junmai Ginjo Namazake
羽根屋　夏の純米吟醸　生酒

This sake is as clear as the “blue ocean in summer” and has a softness that resembles the ebb and flow of the quiet sea. With a refreshing sea breeze-like taste, it is a special HANEYA product that is only available in the summer.

Category: Junmai (pure-rice) shu
Ingredient: Toyama-produced “Gohyakumangoku” rice
Milling rate: 60%
Alcohol content: 15%
Type: Unpasteurized

●HANEYA Tokubetsu Junmai Shiboritate namazake
羽根屋　特別純米　しぼりたて生酒

A freshly pressed, unpasteurized sake with a refreshing taste. This is a special sake with a delicate fullness and clarity, which is made possible by the meticulous production process. This is also a seasonal, limited-edition sake.

Category: Dai-Ginjo
Ingredient: Toyama-produced “Gohyakumangoku” rice
Milling rate: 40%
Alcohol content: 16%
Type: Unpasteurized

（Awards）
●IWC 2018 Silver Medal
●U.S. National Sake Appraisal 2015　Silver Medal

●HANEYA Daiginjo
羽根屋　大吟醸

This “sake with class” has a distinctive ginjo aroma and silky taste. It also has a strong and opulent flavor. An elegant and bold daiginjo, every drop of it reflects the brewery’s arduous efforts to make top-quality sake.

Category: Junmai (pure-rice) Ginjo
Ingredient: Toyama-produced “Tomino-Kaori” rice
Milling rate: 60%
Alcohol content: 16%
Type: Unpasteurized

（Awards）
●「KURA MASTER 2018」 Platinum. Award

●HANEYA Junmai Ginjo Tomi-no-kaori Nama-gensyu
羽根屋　純米吟醸　富の香　生原酒

This sake is made from 100% Toyama-produced rice Tomi-no-kaori. “Tomi-no-kaori” is a hybrid of “Yamadanishiki” and “Oyamanishiki,” which was developed in 2010. Its production volume is very small, which makes this product a rare, pure-rice, unpasteurized, and undiluted ginjo. It is characterized by a mild and smooth taste, with an elegant aroma and mellow aftertaste.

Category: Junmai (pure-rice) Dai-Ginjo
Ingredient: Japan-produced rice
Milling rate: 50%
Alcohol content: 16%
Type: Unpasteurized / Sparkling

（Awards）
●IWC 2017 Gold Medal

●HANEYA Sparkling Junmai Daiginjo
羽根屋　純米大吟醸スパークリング

This is a sparkling sake that combines clean acidity and a light taste with an elegant aroma. Use a wine glass when drinking this particular sake so that you can truly enjoy its fullness; it also leaves you with a great aftertaste.