Juyondai Soukou
This Sake is named after a double rainbow, it is a Shizuku Drip Sake, made using the highest grade Yamadanishiki, polished to 35%, and brewed using ultra low temperature method. It is a namazume.
The sake is described as juicy, fruity with a rich mouthfeel and excellent balance. This is one of the highest grade and highly rated Juyondai.
Note: Melon, Muscat
- SMV : +4
- Acidity : 1.1
- Serving Temperature: 6Ā°C to 8Ā°C
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
Tanaka Shuzo Junmai Daiginjo Shirasagi No Shiro Enmusubi
Clear and bright in colour with a delicate and elegant nose.Ā It is well balanced on the palate with a long mineral finish. Recommended to serve at 12ā in a wine glass, and pair with crab dishes and sea water jelly. Comes with a wooden box.
- Rice Type:Ā 100% Yamadanishiki
- Rice Polishing Ratio:Ā 20%
- Sake Meter Value:Ā +2
- Acidity: 1.2
Tanaka Shuzo Daiginjo Shirasagi No Shiro 37
Displays good intensity and structure on the palate with smooth sensation of Honjozo. Recommended to serve at 14ā in a wine glass. Recommended to serve at 14ā in a wine glass, and pair with foie gras terrine and quince chutney.
- Rice Type:Ā 100% Yamadanishiki
- Rice Polishing Ratio:Ā 37%
- Sake Meter Value:Ā +2
Tanaka Shuzo 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 Shuzo Junmai Daiginjo Shirasagi No Shiro Sengoku No Arcadia Kuroda Kanbei
Displays fresh and elegant aromas of fennel, leafy vegetables, and herbs on the nose.Ā It is crisp and refreshing with mineral bitterness on the front and subtle sweetness on the finish. Recommended to serve at 14ā in a wine glass, and pair with sea urchins fennel jelly.
- Rice Type:Ā 100% Yamadanishiki
- Rice Polishing Ratio:Ā 47%
- Sake Meter Value:Ā 0
- Acidity: 1.4
Handpicked Collection Chardonnay 2018
Mornington Peninsula, Australia
Elegant & Refined, White, Medium-bodied
Opening with stone fruit and floral aromas with bright citrus notes, this wine has layers of fruit flavour and creamy complexity derived from 11 months aging on lees in barrel.
Food Pairing: Pan Fried Whiting, Seafood Marinara Pasta, Cheese Platter
Handpicked Capella Vineyard Chardonnay 2018
Mornington Peninsula, Australia
This wine has wonderful complexity on the nose with aromas of flowers, ripe melon and guava and generous barrel ferment character. It is a full-bodied Chardonnay with citrus fruits on the palate, some lanolin and well-integrated oak.
Whole bunch pressing, barrel fermentation and regular lees stirring over 11 months in French oak add to the complexity of this full-bodied Chardonnay