Japan
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
DAN Junmai Ginjo Muroka Nama Genshu
This unpasteurized, no charcoal filtration and no dilution with water sake has a big flavour of toast, nuts, and spice. Plump tastes like Omachi, smooth taste. Glossy sweetness and rice umami. Good acidity is intertwined with them, tightening the aftertaste. Minerals gives it an elegant complex taste with long lingering finish.
Rice Type: 100% Yamanishiki
Rice Polishing Ratio: 55%
Sake Meter Value: 1.5
Acidity: 1.7
Recommended Serving Temperature: 5°C - 40°C
Recommended Food Pairing: Great with rich, savoury and/or creamy dishes. Duck Confit; Scones; Escargot; Pork Scratchings; Creamed Spinach and Steak
DAN Junmai Daiginjo (Yamadanishiki)
