Sake
Tanaka Shuzojo Junmai Daiginjo Shirasagi No Shiro 38
Displays fresh and delicate aromas of leafy vegetables.Ā It is refreshing and well-structured on the palate with a long lingering finish. Recommended to serve at 14ā in a wine glass, and pair with creamy langoustine tartare citrus condiment. Comes with a wooden box.
- Rice Type:Ā 100% Yamadanishiki
- Rice Polishing Ratio:Ā 38%
- Sake Meter Value:Ā +3
- Acidity: 1.2
Tanaka Shuzojo Tokubetsu Junmai Shu Chateau Shirasagi 65
Displays elegant nose with papaya aromas on the front and notes of fennel, vegetal, white radish, turnip. Ā On the palate, it is round and smooth with yellow fruits, apricot, melon and exotic fruits. Recommended to serve at 14ā 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
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:Ā 100% Yamadanishiki
- Rice Polishing Ratio:Ā 39%
- Sake Meter Value:Ā +5.0
- Acidity: 1.1
Kokuryu Daiginjo Ryu 1800ml
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 "Daiginjoā. At that time, a label with a dragon stamped in gold foil was used on the sake bag used to press the sake.
THis Daiginjo is fruity and soft with the notes of apple, peach, melon and strawberry. Fermented at low temperature, it is mellow with pleasant acidity and umami. Mildly dry and crisp, it is easy-drinking and delicious. REMARKS: The sake has been pasteurized, so it can be delivered at room temperature. However, cold temperature is suggested for long-term storage.
Recommended way to drink: 5Ā°C to 10Ā°C
Tasting Notes: Well-rounded, gently aromatic and surprisingly incisive.
Grade:Ā Daiginjo
Rice:Ā Yamada Nishiki
Rice Polishing Ratio: 40% rice polishing
Nihonshu-do (SMV):Ā +4
Kokuryu Kuzuryu Daiginjo (Gohyakumangoku) 1800ml
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: either 5Ā°C to 10Ā°C or 40Ā°C to 45Ā°C
Tasting Notes:Ā Fresh, fruity, and smooth when cold, Round and fuller bodied when warm.
Grade:Ā Daiginjo
Rice:Ā Fukui Gohyakumangoku
Rice Polishing Ratio: 50% rice polishing
Nihonshu-do (SMV):Ā +4
Acidity: 1.0
Tanaka Shuzojo Kimoto Junmai Ginjo Shirasagi no Shiro
Pale and lemon colour, with few tears and beautiful brilliance. The nose is discreet at the opening, fine notes of banana, aged cheese, herbs and spices, seaweed, mineral.
Medium body and Mid-palate is fruity/floral, cereals/ grains. Packaged with spice flavors and sophisticated fruit flavors
Pairing: Potato salad, cumin, cervelat, old-fashioned mustard.
Recommended serving temperature 15ā.
- Rice type : Yamadanishiki [GI Harima Certified]
- RPR : 55%
- Alcohol : 16%
- SMV : Ā±0
- Acidity : 1.6
- 2022 Kura Master Gold Medal
- 2022 International Wine Challenge Silver Medal
Black Rumiko
High-quality coffee beans (Fuji Coffee Co., Ltd., Tsu City, Mie Prefecture) are soaked in pure rice sake and aged.
It has a strong, full-bodied coffee taste. Pour over vanilla ice cream for an affogado! Or steamed with milk to make it Kahlua milk style drink!
Ingredients: Junmai sake (rice, malted rice), coffee beans (from Guatemala, Brazil, Colombia, Indonesia), crystal sugaf
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Kokuryu Jungin Junmai Ginjo Gohyakumangoku
KokuryÅ« Jungin Junmai GinjÅ (é»é¾ ē“å) 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.
Fresh and lively, this sake smells of cooked fruit, pineapple, orange and banana, combined with nutty aromas of coconut, walnut and hazelnut, as well as umami and bread crust.
The palate becomes spicy, even more umami-intensive and creamy, paired with a fresh and lively acidity, slightly bitter on the finish.
The harmony of flavour and aroma create a depth of flavourful, dynamic and mysterious in this beautiful all-rounder and also make the Kokuryu Jungin an exciting food companion.
Recommended way to drink: 10Ā°C to 20Ā°C
Grade: Junmai Ginjo
Rice:Ā Fukui Gohyakumangoku
Rice Polishing Ratio: 55% rice polishing
Nihonshu-do (SMV): +4.5
Acidity: 1.3
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%
Juji Asahi Shuzo Junmai Daiginjo Jujiasahi Yamadanishiki Fukurozuri Tobingakoi Genshu
Yamada Nishiki rice is polished to less than half its original size and fermented slowly and carefully. Every drop was diligently collected out from the dripping back. It is a superb shizuku-shu (dripped sake), which is semi dry, crisp and refreshing with pronounced umami flavours. Recommended to serve at 10āļ½25ā, and pair with light appetizers. Comes with a wooden box.
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 45%
- Sake Meter Value : +3.5
DAN BLACK PREMIUM Yamahai Junmai Daiginjo AIYAMA 38
Is brewed using only superb premium āAIYAMAā rice cultivated in Hyogo prefecture together with Mount Fujiās 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 Yamahaiās 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%
