Rumiko no Sake Junmai Ginjo
DAN Junmai Daiginjo (Yamadanishiki)
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%
Tsukiyoshino – Junmai Ginjo-Shu
Recommended serving temperature for this sake with gentle and mellow tasting sake is from room temperature to cold. Due its characteristics, it does not overpower flavour of dishes and is hence suitable for most occasions both as aperitif and pairing with dishes. This sake has mild melon aroma and slight sweetness in taste.
- Rice Type : Miyamanishiki
- Rice Polishing Ratio : 55%
- Sake Meter Value : -8
- Acidity : 1.6
Kokuryu Kansha
This is a limited edition Junmai Daiginjo which uses SAKAHOMARE rice from Fukui. With an aroma of fresh melon, this sakĆ© portrays a multi-layered sweetness of rice with an elegant and transparent taste profile. It is stamped with the āgratitudeā of seal engraver Mr. Inamura Inamura, and is used as a mark of Junmai Daiginjo brewed with āSakahomareā sake rice produced in Fukui.
This is the perfect sakƩ to express your gratitude to someone else (or yourself).
Recommended way to drink: 8Ā°C to 10Ā°C
Rice Polishing: 40%
SMV: +4.0
Rice: Sakahomare
Tsukiyoshino – Junmai Daiginjo Miyamanishiki
Taking up the challenge to brew sake from modest locally grown rice, Miyamanishiki rice's character gives clean crisp non-complicated taste. With its modest gentle aroma, it is not just perfect for an aperitif but also pairs well easily with most dishes. Delicate and dry.
- Rice Type:Ā Miyamanishiki
- Rice Polishing Ratio:Ā 45%
- Sake Meter Value: +5.0
- Acidity: 0.9
DAN Yamahai Junmai Daiginjo (Bizen Omachi)
Suppin Rumiko no Sake Muroka Nama Genshu No.6
āSuppinā translates into āto go bare-faced or without makeupā and explains that this sake is made without unnecessary manipulation or work. A āPure Riceā sake made without charcoal filtration, pasteurisation or dilution. Robust and full flavour.
Tasting Note:Ā 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 : -
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.
SMV: +4.0
Rice: Yamadanishi å±±ē°é¦
Kokuryu Kuzuryu Daiginjo (Gohyakumangoku)
Ā $87.40
This Daiginjo-shu is best drunk warm. Ā 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: 5Ā°C to 10Ā°C
Tasting Notes: Intense and concentrated ginjo aroma, clear and delicate flavour with hints of sweetness on the palate, medium bodied.