Black Rumiko
Dassai Junmai Daiginjo 45
DAN Junmai
DAN Yamahai Junmai
Rumiko no Sake Tokubetsu Junmai
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.
- Rice Type : Yamadanishiki (Koji) & Hattannishiki (Kakemai)
- Rice Polishing Ratio : 60%
- Sake Meter Value : -
- Acidity : -
DAN Junmai Ginjo
Juji Asahi Shuzo Ororchi No Mai Junmai-Shu Clear Nama R2 (2020)
We used Koshihikari rice grown in Sada-machi, Izumo City. The aim of the brewing process was to bring out the "character" of Koshihikari rice. This sake is dry, clean and refreshing. Its subtle aroma and umami flavour is excellent for food pairing. Recommended to serve at 5℃～15℃, and pair with sushi.
- Rice Type : 100% Koshihikari
- Rice Polishing Ratio : 65%
- Sake Meter Value : +12
Rumiko no Sake Junmai Ginjo
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 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