DAN Yamahai Junmai
Rich flavour with good balance of acidity. Crisp and refreshing, it’s a flexible sake that can be enjoyed at any temperature.
Subtle aroma with banana and pear on nose after you open it. You can feel the touch of unique sweetness and acidity obviously from the traditional Yamahai brewing method. Medium-bodied with amazing Umami flavor. A very good partner for food pairing.
Rice Type: Yamadanishiki and Gohyakumangoku
Rice Polishing Ratio: 60%
Sake Meter Value: 2.5
Acidity: 1.5
Recommended Food Pairing: Sushi, Sashimi, Seafood
DAN Yamahai Junmai Ginjo
Yamahai Junmai Ginjo, a rarity in Japanese sake. This sake is a beautiful combination made with yamahai method, bringing out the richness and aroma from the Bizen
Omachi rice. The nose is elegant, with fruity notes of apple and slightly lactic notes. It is rich and creamy in the mouth, umami is present.
Rice Type: 100% Bizen Omachi
Rice Polishing Ratio: 55%
Sake Meter Value: -2
Acidity: 1.85
DAN Junmai Ginjo
Dassai Junmai Daiginjo 45
“There is no reason for us to craft sake unless it’s super delicious.”, this is the Dassai way. Using Yamada-Nishiki rice polished down to 45%, we deliver fruit aromatics and delicate sweetness.
Made from Yamadanishiki rice (the highest quality rice for sake) polished to 45% of its original volume, Dassai 45 presents a fresh and fruity palette with aromas of pear, grape, pineapple, apricot and watermelon but also notes of chestnut and puffed rice.
This rich, structured and powerful sake can be enjoyed chilled as an aperitif but is also the ideal companion for all types of dishes such as white meats and poultry as well as cheese.
Sake or nihonshu is a Japanese alcoholic beverage with a volume of 14 to 17%. It is made from a mixture of water, yeast and steamed rice, a small part of which has been inoculated with a microscopic fungus, the koji, in order to improve fermentation.
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 45%
Rumiko no Sake Junmai Ginjo
DAN Junmai Daiginjo (Yamadanishiki)
Dassai Junmai Daiginjo 39
Showing a luscious and juicy character with a nectar-like sweetness on the palate, followed by a long bright finale.
Produced by the Asahi Shuzo brewery, Dassai 39 is a premium sake of the Junmai Daiginjo type, which means that the rice used has been polished to more than 50% and no alcohol has been added. As the name suggests, this premium sake has a residual rice grain content of 39% so that only the noblest part of the rice remains, the heart.
The finesse of its aromas is a perfect accompaniment to shellfish, fish in sauce and grilled or steamed vegetables.
Sake or Nihonshu is a Japanese alcoholic beverage with a 14% to 17% volume content, made from a mixture of water, yeast and steamed rice, a small part of which has been previously sown with a microscopic fungus, the koji, to allow better fermentation.
This, is Junmai-Daiginjo.
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 39%
Kokuryu Daiginjo 1800ml
Using one of the most popular production methods, this sake expressed itself in its fullest, with a rich and fruity aroma. This is one of the best selections of daiginjo made in the cold season.
Crystal Dragon is made from domestically grown rice in a gradual low-temperature fermentation process. Kokuryu’s proprietary yeast gives it a graceful aroma and clean taste.
This sake is immensely popular as a gift.
Recommended way to drink: Chill to 5 - 10 degree Celsius
Tasting Notes: Fresh, fruity and smooth.
Grade: Daiginjo
Rice: Yamada Nishiki
Rice Polishing Ratio: 50% rice polishing
Nihonshu-do (SMV): +4
Kokuryu Daiginjo Ryu 1800ml
After the founder returned from France, he applied wine aging to sake and released it in 1975. At the time, it was the most expensive sake in Japan, which was a turning point for the brewery. It was also the first in the industry to use the now-common expression "Daiginjo”. At that time, a label with a dragon stamped in gold foil was used on the sake bag used to press the sake.
THis Daiginjo is fruity and soft with the notes of apple, peach, melon and strawberry. Fermented at low temperature, it is mellow with pleasant acidity and umami. Mildly dry and crisp, it is easy-drinking and delicious. REMARKS: The sake has been pasteurized, so it can be delivered at room temperature. However, cold temperature is suggested for long-term storage.
Recommended way to drink: 5°C to 10°C
Tasting Notes: Well-rounded, gently aromatic and surprisingly incisive.
Grade: Daiginjo
Rice: Yamada Nishiki
Rice Polishing Ratio: 40% rice polishing
Nihonshu-do (SMV): +4
Tanaka Shuzo Junmai Daiginjo Kame-No-Kou 22
It has a beautiful nose showcasing peach and white flowers. On the palate, it displays subtle sweetness with prominent mineral and fir. Recommended to serve at 12℃ in a wine glass, and pair with abalone and white beet mousse. Comes with a wooden box.
- Rice Type: 100% Kamenoo
- Rice Polishing Ratio: 22%
- Sake Meter Value: +2
- Acidity: 1.5
Tanaka Shuzo Tokubetsu Junmai Shu Chateau Shirasagi 65
Displays elegant nose with papaya aromas on the front and notes of fennel, vegetal, white radish, turnip. On the palate, it is round and smooth with yellow fruits, apricot, melon and exotic fruits. Recommended to serve at 14℃ in a wine glass, and pair with Spanish Paella with gambas.
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 65%
- Sake Meter Value : -10
- Acidity : 1.6
Dassai Junmai Daiginjo 45 1800ml
“There is no reason for us to craft sake unless it’s super delicious.”, this is the Dassai way. Using Yamada-Nishiki rice polished down to 45%, we deliver fruit aromatics and delicate sweetness.
Made from Yamadanishiki rice (the highest quality rice for sake) polished to 45% of its original volume, Dassai 45 presents a fresh and fruity palette with aromas of pear, grape, pineapple, apricot and watermelon but also notes of chestnut and puffed rice.
This rich, structured and powerful sake can be enjoyed chilled as an aperitif but is also the ideal companion for all types of dishes such as white meats and poultry as well as cheese.
Sake or nihonshu is a Japanese alcoholic beverage with a volume of 14 to 17%. It is made from a mixture of water, yeast and steamed rice, a small part of which has been inoculated with a microscopic fungus, the koji, in order to improve fermentation.
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 45%
Kokuryu Kuzuryu Daiginjo (Gohyakumangoku) 1800ml
This Daiginjo-shu is best drunk warm. While premium Daiginjo are usually not drunk warm, Kuzuryuu Daiginjo was created in 2004 as a Daiginjo specially for warm sake. Enjoy it warm for a deep, refined flavor that has matured over time. It has a gorgeous aroma characteristic of daiginjo-shu, and an elegant and delicate aroma.
Recommended way to drink: either 5°C to 10°C or 40°C to 45°C
Tasting Notes: Fresh, fruity, and smooth when cold, Round and fuller bodied when warm.
Grade: Daiginjo
Rice: Fukui Gohyakumangoku
Rice Polishing Ratio: 50% rice polishing
Nihonshu-do (SMV): +4
Acidity: 1.0
Dan Yamahai Junmai Daiginjo Banshu Aiyama Muroka Nama Genshu
Juyondai Soukou
This Sake is named after a double rainbow, it is a Shizuku Drip Sake, made using the highest grade Yamadanishiki, polished to 35%, and brewed using ultra low temperature method. It is a namazume.
The sake is described as juicy, fruity with a rich mouthfeel and excellent balance. This is one of the highest grade and highly rated Juyondai.
Note: Melon, Muscat
- SMV : +4
- Acidity : 1.1
- Serving Temperature: 6°C to 8°C
Dassai Junmai Daiginjo 23
To craft the ultimate Junmai-Daiginjo sake, we polished down Yamada-Nishiki rice to 23%. Delivering delicate floral aromas with a palate reminiscent of honey and an elegant lasting finish.
Produced by Asahi Shuzo Brewery, Dassai 23 is a premium sake of junmai daiginjo type, which means that the rice used has been polished to more than 50% and no alcohol has been added. As its name suggests, this premium sake has a remaining grain percentage of 23% so that only the noblest part of the grain remains; the heart.
Rich in fruity aromas of ripe fruit, apple and pear and with great finesse, Dassai 23 is an ideal introduction to traditional Japanese beverages and goes very well with raw or cooked foods such as red meats, cheeses and desserts.
Sake or nihonshu is a Japanese alcoholic beverage of 14 to 17% by volume, made from a mixture of water, yeast and steamed rice, a small part of which has been inoculated with a microscopic fungus, the koji, to allow for better fermentation.
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 23%
Tanaka Shuzo Junmai Daiginjo Shirasagi No Shiro Enmusubi
Clear and bright in colour with a delicate and elegant nose. It is well balanced on the palate with a long mineral finish. Recommended to serve at 12℃ in a wine glass, and pair with crab dishes and sea water jelly. Comes with a wooden box.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 20%
- Sake Meter Value: +2
- Acidity: 1.2
Tanaka Shuzo Junmai Daiginjo Shirasagi No Shiro 38
Displays fresh and delicate aromas of leafy vegetables. It is refreshing and well-structured on the palate with a long lingering finish. Recommended to serve at 14℃ in a wine glass, and pair with creamy langoustine tartare citrus condiment. Comes with a wooden box.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 38%
- Sake Meter Value: +3
- Acidity: 1.2
Tanaka Shuzo Junmai Daiginjo Shirasagi No Shiro Sengoku No Arcadia Kuroda Kanbei
Displays fresh and elegant aromas of fennel, leafy vegetables, and herbs on the nose. It is crisp and refreshing with mineral bitterness on the front and subtle sweetness on the finish. Recommended to serve at 14℃ in a wine glass, and pair with sea urchins fennel jelly.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 47%
- Sake Meter Value: 0
- Acidity: 1.4