The colorful picture of Japanese culture is drawn by many delicate lines of sake. This is not a trivial drink, easy to do, but a very meticulous and dedicated process. Each distillation stage, even the smallest ingredient, affects the taste of sake. So, no one type of sake is exactly the same, every brand of sake is "Number One and Unique". The Japanese rely on the milling ratio of raw rice grains and distillation and fermentation methods to classify some main sake lines:

- Ginjo: rice grain is milled to 40%, add alcohol and other ingredients to create flavors.

- Daiginjo: 50% rice grain is milled, adding alcohol and other ingredients to create flavors.

- Honjozo: Rice is only slightly milled, keeping 90-98% of the original rice, with a small amount of flavoring to push up the wine flavor.

- Junmai: Raw materials from pure rice grains without milling, naturally fermented.

Sake Ippin is researched and produced by the Yoshikubo family factory in Ibaraki region, with a unique secret recipe passed down through generations. The factory uses super-soft water and the best local rice to create its own excellent bottles of wine.

Ippin Sake has a specific aroma and flavor due to the fermentation is well controlled, slow activation process for a long time. When drinking it brings a soft feeling in the mouth, a bit dry but extremely refreshing. Mild alcohol, only from 8-16% - can not be as intoxicating as strong spirits but has a "deadly" charm, making anyone who has tried it infatuated.

The product has won many prestigious awards around the world, confirming the quality and reputation of one of the leading sake brands in Japan.