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 saké portrays a multi-layered sweetness of rice with an elegant and transparent taste profile. It is stamped with the “gratitude” of seal engraver Mr. Inamura Inamura, and is used as a mark of Junmai Daiginjo brewed with “Sakahomare” sake rice produced in Fukui.
This is the perfect saké to express your gratitude to someone else (or yourself).
Recommended way to drink: 8°C to 10°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: Miyamanishiki
- Rice Polishing Ratio: 45%
- Sake Meter Value: +5.0
- Acidity: 0.9
Kokuryu Daiginjo 1800ml
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.
Grade: Daiginjo
Rice: Yamada Nishiki
Rice Polishing Ratio: 50% rice polishing
Nihonshu-do (SMV): +4
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 : -