Japan
Kokuryu Daiginjo Ryu
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 "Daiginjoā. 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: 5Ā°C to 10Ā°C
Tasting Notes: Well-rounded, gently aromatic and surprisingly incisive.
Grade:Ā Daiginjo
Rice:Ā Yamada Nishiki
Rice Polishing Ratio: 40% rice polishing
Nihonshu-do (SMV):Ā +4
Kamiki Sakura Wood Whisky
Inspired by sacred Sakura Tree which symbolizes the fragility of life with its beautiful yet short lived blossoms, we have finished our Kamiki Whisky at Sakura casks after aging in Yoshino Sugi casks.
Nose: Cherry candy with ripe banana, chestnuts, and cinnamon on the nose.
Palate: Woodiness, sandalwood and gentle spice, before sweet Sakura pedals.
Finish: Spicy cherry with savoury notes, leading to a floral, spring like finish.
Rumiko no Sake Junmai Daiginjo
Rumiko no Sakeā manga label was introduced in 1992. Rumiko's Sake' is brewed by a woman Toji, Rumiko. The label is drawn by Akira Oze, famous for the comic 'Natsuko's Sake'.
This sake uses 100% Yamadanishiki rice. The scent is subtle yet with a deep full body flavour. It is Junmai Daiginjo that you can enjoy well both alone or with food.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 40%
- Sake Meter Value: -
- Acidity: -
Kokuryu Daiginjo
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. Kokuryuās proprietary yeast gives it a graceful aroma and clean taste.
This sake is immensely popular as a gift.
Recommended way to drink:Ā Chill to 5 - 10 degree Celsius
Tasting Notes: Fresh, fruity and smooth.
Grade:Ā Daiginjo
Rice:Ā Yamada Nishiki
Rice Polishing Ratio: 50% rice polishing
Nihonshu-do (SMV): +4
Umiki Whisky
Inspired by Japanās respect for nature and the ocean, we fused local ocean side malt whiskies with grain whiskies in reserve before blending with pure filtered ocean water and finishing the blend in Japanese pine barrels.
Umiki Ocean Tree Whisky is:
- Worldās first ocean fused whisky
- Worldās first whisky finished in Japanese pine barrels
- Worldās first fully sustainable water blended whisky
Cocktail Ideas: Old Fashioned
60ml Umiki whisky 10ml orange curacao 2 dashes of Angostura bitters Twist of lemon peelDAN 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 Yamahai Junmai
Rich flavour with good balance of acidity. Crisp and refreshing, itās 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
Dassai Junmai Daiginjo 45
āThere is no reason for us to craft sake unless itās super delicious.ā, 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%
DAN Junmai Ginjo
Kuroki Honten Nakanaka Barley Shochu
Nakanaka is the main brand of barley shochu from the well-respected Kuroki Honten distillery. It is the same barley shochu used in distilleryās well known oak barrel aged barley shochu Hyakunen no Kodoku. Nakanaka is aged for a much shorter period in kame, traditional clay pots similar to amphorae used for aging shochu. Underground spring water from Osuzu Mountain streams is being used.
100% mugi (barley), with koji grown on barley replacing malting and distilled at low pressure on a vacuum still to preserve aromatics resulting in a full bodied shochu with distinct notes of chocolate and a rich sweetness on the palate.
While excellent served with chilled water or on ice, to truly appreciate the complex aromas and flavors of Nakanaka we recommend to drink it oyuwari (with hot water) which unlocks a lot of the subtleties and allow the chocolate notes to linger on the tongue.
Rumiko no Sake Tokubetsu Junmai
Kamiki Intense Wood Whisky
Kamiki is a new expression of premium Japanese style whisky blessed by Omiwa priests from Nara. Nara is the ancient capital of Japan and it holds many temples from Shinto, Tengri and Buddhist religions, which makes Nara Ā«The City of TemplesĀ».
Kamiki production is protected by Omiwa Temple priests. Omiwa is one of the oldest extant Shinto shrine in Japan over thousand years old and protecting local alcohol producers ever since. To celebrate the timeless alcohol tradition of the region, rare Japanese malt whiskies and finest malt whiskies sourced from rest of the world are blended and later fused with the highest quality pure spring water.
Nara is covered with dense Yoshino Sugi (Japanese Cedar) forests. Yoshino Sugi is used to build temples, burnt in temples to calm mind and to age local alcohol products. Kamiki uses a unique second maturation technique, while blend is rested for a second time in Yoshino Sugi āJapanese Cedar- casks to capture a perfectly smooth taste, a scent of sandalwood on the nose and a zest of green tea in the finish. This second maturation makes Kamiki; āTHE FIRST WHISKY IN THE WORLD WITH JAPANESE CEDAR CASK FINISHā!
Kamiki name is derived from the Miwa Mountain (Mountain of God), which is protected by Omiwa Priests. Inspired by beautiful breezes coming from Miwa, the whisky is named KAMIKI, where KAMI means God and IKI means breath.
Kamiki INTENSE is an exclusive version of Kamiki ORIGINAL whisky has a smooth taste, complex flavor and driven by pure malted barley. There is no age statement on the product. It has been aged in oak barrels minimum of three years and second aged in non-charred local cedar casks longer than Kamiki ORIGINAL for bolder taste lovers
Nose: A perfectly balanced heather honey and sandalwood.
Palate: Sweet caramel, Japanese plum and balanced oak with peat
Finish: Hints of toffee and a long lasting finish with a zest of green tea.
Kamiki INTENSE has got acknowledgements from:
- 2018 āPLATINUMā Award from SIP
- 2018 āDOUBLE GOLDā San Diego Spirits Competition
- 2018 āSILVERā San Francisco Spirits Competition
- 2018 āGOLDā from CIGAR and SPIRITS magazine competition