DAN Junmai Daiginjo (Yamadanishiki)
Original price was: $142.00.$127.80Current price is: $127.80.
DAN Yamahai Junmai Ginjo
$90.00
DAN Junmai Ginjo
$82.00
Slightly dry, sweet and fruity Junmai ginjo made from Yamadanishiki rice. Refreshing
with firm umami rice flavour. Excellent choice for food pairing.
Rice Type: 100% Yamadanishiki
Rice Polishing Ratio: 55%
Sake Meter Value: 0
Acidity: 1.8
In stock
Additional information
About brand
Aiming to be the only sake that rises from Japan's Wine Kingdom, Yamanashi Prefecture. Yamanashi Prefecture is famous as a producing place of domestic wine such as Koshu wine and Katsunuma wine. This shall be local sake that will shake the sake industry from such wine kingdom, Yamanashi prefecture will be born.
Aiming to be the first Japanese sake from the foot of Mt. Fuji, Japan's largest mountain. Its name is "Dan".
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DAN Yamahai Junmai
Rich flavour with good balance of acidity. Crisp and refreshing, itās a flexible sake that can be enjoyed at any temperature.
Subtle aroma with banana and pear on nose after you open it. You can feel the touch of unique sweetness and acidity obviously from the traditional Yamahai brewing method. Medium-bodied with amazing Umami flavor. A very good partner for food pairing.
Rice Type: Yamadanishiki and Gohyakumangoku
Rice Polishing Ratio: 60%
Sake Meter Value: 2.5
Acidity: 1.5
Recommended Food Pairing: Sushi, Sashimi, Seafood
DAN Junmai Ginjo Muroka Nama Genshu
This unpasteurized, no charcoal filtration and no dilution with water sake has a big flavour of toast, nuts, and spice. Plump tastes like Omachi, smooth taste. Glossy sweetness and rice umami. Good acidity is intertwined with them, tightening the aftertaste. Minerals gives it an elegant complex taste with long lingering finish.
Rice Type: 100% Yamanishiki
Rice Polishing Ratio: 55%
Sake Meter Value: 1.5
Acidity: 1.7
Recommended Serving Temperature: 5Ā°C - 40Ā°C
Recommended Food Pairing: Great with rich, savoury and/or creamy dishes. Duck Confit; Scones; Escargot; Pork Scratchings; Creamed Spinach and Steak
Rumiko no Sake Junmai Ginjo
Gorgeous aroma with rich flavour. Its moderate acidity goes well with food, and you can enjoy it served chilled or warm.
- Rice Type: Yamadanishiki (Koji) & Hattan 35 Gou (Kake Mai)
- Rice Polishing Ratio: 50%
- Sake Meter Value: +5.0
- Acidity: 1.7
- Recommended Serving Tempearture: Cold, 45Ā°c Warm
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%
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
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
Kokuryu Daiginjo
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. Kokuryuās proprietary yeast gives it a graceful aroma and clean taste.
This sake is immensely popular as a gift.
Recommended way to drink:Ā Chill to 5 - 10 degree Celsius
Tasting Notes: Fresh, fruity and smooth.
Grade:Ā Daiginjo
Rice:Ā Yamada Nishiki
Rice Polishing Ratio: 50% rice polishing
Nihonshu-do (SMV): +4
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