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%
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 Kuzuryu Daiginjo (Gohyakumangoku)
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: Chill to 5 - 10 degree Celsius or warm it to 40 - 45 degree Celsius
Tasting Notes: Fresh, fruity, and smooth when cold, Round and fullbody when warm.
Food pairing:cold - sashimi, sushi, and fresh cheese.
Warm - Tampura, meat dishes, grilled and fired foods
Grade Daiginjo
Rice Fukui Gohyakumangoku
Rice Polishing Ratio 50% rice polishing
Alcohol content 15 degrees
Nihonshu-do +4
Acidity: 1.0
Production Region Fukui Prefecture
Kokuryu Jungin Junmai Ginjo Gohyakkumankoku
Kokuryū Jungin Junmai Ginjō (黒龍 純吟) is made of Gohyakumangoku rice produced in Fukui Prefecture and milled to 55%. The natural flavour of the Gohyakumangoku reveals a refreshing character with deep umami. The harmony of taste and fragrance creates a depth of flavour that is rich, dynamic and mysterious.
Grade Junmai Ginjo
Rice Fukui Gohyakumangoku
Rice Polishing Ratio 55% rice polishing
Alcohol content 15.5 degrees
Nihonshu-do +4.5
Production Region Fukui Prefecture
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 "Daiginjo”. At that time, a label with a dragon stamped in gold foil was used on the sake bag used to press the sake. Neither sweet nor spicy, it is soft on the palate and enhances food with its aroma and balanced taste.
This is a rare sake, where a limit on the number of purchases per customer in Japan is imposed.
Recommended way to drink: Chill to 5 - 10 degree Celsius
Tasting Notes: Well-rounded, gently aromatic and surprisingly incisive.
Food pairing: Sashimi, sushi and fresh cheese.
Grade Daiginjo
Rice Yamada Nishiki
Rice Polishing Ratio 40% rice polishing
Alcohol content 16 degrees
Nihonshu-do +4
Production Region Fukui Prefecture
Kokuryu Kuzuryu Eto Daiginjo
The Chinese zodiac sign for the year of 2022 is Tiger, which comes around once every 36 years and is said to be a year of strong luck. The tiger is known for its good luck, as it is said to "go a thousand miles and come back a thousand miles," meaning that what goes away will come back.
To celebrate the start of the new year, we have bottled freshly pressed Junmai Daiginjo sake in a bottle with the Chinese zodiac sign written by the late Dr. Inamura Undo, who supported the Kokuryu Brewery since its early days of ginjo brewery.
Kokuryu Fuku Daiginjo Yamadanishiki
It is a daiginjo-shu made with 50% polished Yamada Nishiki. It has a rich and full ginjo aroma with a clear and gentle finish. It is packaged in a special lacquered box decorated with the character "Fuku" written by calligrapher Juichi Yoshikawa.
There is a theory that the character for "fortune" originated when people offered a barrel of sake to the gods and prayed for happiness. It is believed that the prayers and sake come together. This sake is very suitable for gifting to someone special in your life.
Tasting Notes: Intense and concentrated ginjo aroma, clear and delicate flavour with hints of sweetness on the palate, medium bodied, recommended to drink chilled at 5-10°C.
Rice Polishing: 50%
SMV: +4.0
Region of Origin: Fukui Prefrecture
Rice: Yamadanishi 山田錦
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%
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. 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.
Food pairing: Sashimi, sushi and fresh cheese.
Grade Daiginjo
Rice Yamada Nishiki
Rice Polishing Ratio 50% rice polishing
Alcohol content 16 degrees
Nihonshu-do +4
Production Region Fukui Prefecture
BenRiach 10 Years 2007 Cask 8737 Batch 15 Moscatel Cask
The BenRiach 2007 Cask No. 8737 10 Year Old is one of 17 new limited edition whiskies in Batch 15 of BenRiach's popular Single Cask series of whiskies.
Distilled on 28th March 2007 and fully matured in a Moscatel sherry cask it was selected by BenRiach Master Blender, Rachel Barrie as part of this latest batch of single cask releases.
Non chill-filtered and natural colour this Moscatel sherry cask matured whisky was bottled at 58.9% ABV.
Nose: A raisiny fruitiness, a little orange blossom, honey and a touch of marzipan.
Taste: A deliciously juicy raisin and apple candied fruitiness coats the mouth. A little cinnamon, honey and a hint of creamy chocolate.
Finish: Medium to long with the sweet fruits bittering out leaving some mildly drying oak.
