DAN Yamahai Junmai Daiginjo (Bizen Omachi)
Suppin Rumiko no Sake Muroka Nama Genshu No.6
‘Suppin’ translates into ‘to go bare-faced or without makeup’ and explains that this sake is made without unnecessary manipulation or work. A ‘Pure Rice’ sake made without charcoal filtration, pasteurisation or dilution. Robust and full flavour.
Tasting Note: Displays a vibrant, pale lemon colour in the glass. Aromatics take some time to emerge, and while only mildly intense the aromas are quite complex with notes of white flowers and acacia, layered over pear, green apple, custard and white chocolate. There's a good weight to this sake on the palate, creamy and textural, showing excellent umami feel. As with the nose this is notably complex with flavours of pear, apple, hints of lychee and green melon, custard and white chocolate. Excellent. Serve chilled.
- Rice Type : Yamadanishiki (Koji) & Hattannishiki (Kakemai)
- Rice Polishing Ratio : 60%
- Sake Meter Value : -
- Acidity : -
Tsukiyoshino – Junmai Daiginjo Yamadanishiki
Junmai Daiginjo that has been aged thoroughly in icy temperature over a year. As it took time for aging, contents in sake dissolve well in sake expressing the mellow mouthfeel as well as the umami of rice. It features muscat's aroma and crisp aftertaste. Medium bodied and mildly sweet.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 39%
- Sake Meter Value: +5.0
- Acidity: 1.1
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
DAN BLACK PREMIUM Yamahai Junmai Daiginjo AIYAMA 38
Is brewed using only superb premium “AIYAMA” rice cultivated in Hyogo prefecture together with Mount Fuji’s water. Aiyama rice is a top quality rice that began cultivation in Hyogo in 1949. It is challenging to grow and production is small, making this a RARE & Limited Edition sake.
Pleasant acidity of sake made by Yamahai’s technique that derives the umami from highly polished rice ratio. A sake with a subtle aroma derived from traditional yeast, making it versatile in pairing with a large variety of dishes.
This is an elegant sake that brings out the richness of Aiyama rice which is excellent for food pairing.
It comes in a black bottle which signifies its premium status. Traditionally, black and blue bottles are strictly for high grade sakes only. The dark colour blocks out UV rays from the sun, thus preventing undesired aging and retains the flavours in the bottle.
Awarded GOLD medal at Kura Master 2020, held in France on 31 August 2020.
Produced in limited quantity, this sake is presented in an elegant gift box, this is not only a perfect gift to relatives and friends, it is also a great bottle to share at dinner.
Only 60 bottles are available.
Rice Type: 100% Aiyama
Rice Polishing Ratio: 38%
Juyondai Shichitare Nijikkan
The Juyondai Shichitare Nijjukkan Junmain Daiginjo sake is a premium sake that is considered as one of the rarer series of rice wine in Japan. It is highly sought after as the production for this sake is considerably less than those of other kinds of sake.
Utilising the special technique created by Takagi Shuzo, 75kg of rice water is used, extracting sake after pressing the bag 7 times and allowing it to drip from the bag. This time consuming method and small amount of sake collected each time make this sake very are and limited. Polished to 35%, the sake excuses a velvety texture amidst its richness.
With a ginjyo aroma of ripe melon and white peaches, the sake is beautifully layered with delicate fragrance.
Food Pairing: Sauce skewers, Hot pot, Boiled food, Seafood, and Salt-grilled dishes
Juyondai Bessen Morohaku
The Juyondai label, produced by Takagi Shuzo brewery, has earned itself a cult status amongst saké aficionados. Takagi Shuzo was originally founded in 1615 in the northern Japanese Yamagata Prefecture.
Made with 100% Yamada-Nishiki rice, the quality and exclusiveness ensure this rare expression is one of the most highly sought after sake. The Junman Daiginjo is described as bold and flavourful. The nose offers an intense floral and a burst of green apple with hints of melon and fragrant rice. It is light, refreshing and a perfect showcase of the high-quality Yamadanishiki rice.
Food Pairing: Sauce skewers, Hot pot, Boiled food, Seafood, and Salt-grilled dishes
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