Showing 25–36 of 48 results

Tanaka Shuzojo Kimoto Junmai Ginjo Shirasagi no Shiro

$81.60
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„ƒ.
  • Rice type : Yamadanishiki [GI Harima Certified]
  • RPR : 55%
  • Alcohol : 16%
  • SMV : Ā±0
  • Acidity : 1.6
Awards
  • 2022 Kura Master Gold Medal
  • 2022 International Wine Challenge Silver Medal
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Kokuryu Kuzuryu Daiginjo (Gohyakumangoku)

$82.90
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
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Tanaka Shuzo Junmai Daiginjo Kame-No-Kou 22

$153.00
It has a beautiful nose showcasing peach and white flowers.Ā  On the palate, it displays subtle sweetness with prominent mineral and fir. Recommended to serve at 12ā„ƒ in a wine glass, and pair with abalone and white beet mousse. Comes with a wooden box.
  • Rice Type:Ā 100% Kamenoo
  • Rice Polishing Ratio:Ā 22%
  • Sake Meter Value:Ā +2
  • Acidity: 1.5
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Tanaka Shuzo Tokubetsu Junmai Shu Chateau Shirasagi 65

$78.20
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„ƒ 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
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DAN BLACK PREMIUM Yamahai Junmai Daiginjo AIYAMA 38

$358.00
Is brewed using only superb premium ā€œAIYAMAā€ rice cultivated in Hyogo prefecture together with Mount Fujiā€™s 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 Yamahaiā€™s 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%
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Dassai Junmai Daiginjo 45 1800ml

$117.90
ā€œThere is no reason for us to craft sake unless itā€™s super delicious.ā€, 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%
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Kokuryu Kuzuryu Daiginjo (Gohyakumangoku) 1800ml

$178.20
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
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Kokuryu Jungin Junmai Ginjo Gohyakumangoku 1800ml

$124.20
KokuryÅ« Jungin Junmai Ginjō (黒龍 ē“”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. 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
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Juyondai Shichitare Nijikkan

$1,159.00

The Juyondai Shichitare Nijjukkan Junmain Daiginjo sake is a premium sake that is considered as one of the rarer series of rice wine in Japan. It is highly sought after as the production for this sake is considerably less than those of other kinds of sake.

Utilising the special technique created by Takagi Shuzo, 75kg of rice water is used, extracting sake after pressing the bag 7 times and allowing it to drip from the bag.Ā  This time consuming method and small amount of sake collected each time make this sake very are and limited. Polished to 35%, the sakeĀ excuses a velvety textureĀ amidst its richness. Ā 

With a ginjyo aroma of ripe melon and white peaches, the sake is beautifully layered with delicate fragrance.

Food Pairing: Sauce skewers, Hot pot, Boiled food, Seafood, and Salt-grilled dishes
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Juyondai Bessen Morohaku

$550.00
The Juyondai label, produced by Takagi Shuzo brewery, has earned itself a cult status amongst sakƩ aficionados. Takagi Shuzo was originally founded in 1615 in the northern Japanese Yamagata Prefecture.
Made with 100% Yamada-Nishiki rice, the quality and exclusiveness ensure this rare expression is one of the most highly sought after sake. The Junman Daiginjo is described as bold and flavourful. The nose offers an intense floral and a burst of green apple with hints of melon and fragrant rice. It is light, refreshing and a perfect showcase of the high-quality Yamadanishiki rice.
Food Pairing: Sauce skewers, Hot pot, Boiled food, Seafood, and Salt-grilled dishes
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Dan Yamahai Junmai Daiginjo Banshu Aiyama Muroka Nama Genshu

$97.70
Plump taste like Omachi, smooth taste. Glossy sweetness and rice umami. Good acidity is intertwined with them, tightening the aftertaste. Rice Type: 100% Okayama Bizen Omachi Rice Polishing Ratio: 45% Sake Meter Value: 0 Acidity: 1.7
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Tanaka Shuzojo Junmai Daiginjo Shirasagi no Shiro Kotobukikame

$484.20
Clear and very bright, with reflections blue-silver. The nose is purity, great precision, notes of chalk, white rock, flowers of acacias, very beautiful definition. The mouth is surprising in structure and presence and contrasts with the nose; nice volume and beautiful mineral presence that even provokes a perception of fine and delicate bitterness that brings relief to the end of the mouth Pairing : a royal lobster ,Farmhouse and half cooked, for a great moment of gastronomy. Recommended serving temperature 14ā„ƒ carafe.
  • Rice type : Kamenoo
  • RPR 6%
  • Alcohol : 16%
  • SMV : +2
  • Acidity : 1.5
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