DAN Yamahai Junmai Daiginjo (Bizen Omachi)
Suppin Rumiko no Sake Muroka Nama Genshu No.6
āSuppinā translates into āto go bare-faced or without makeupā and explains that this sake is made without unnecessary manipulation or work. A āPure Riceā sake made without charcoal filtration, pasteurisation or dilution. Robust and full flavour.
Tasting Note:Ā 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 : -
Kokuryu Fuku Daiginjo Yamadanishiki
It is a daiginjo-shu made with 50% polished Yamada Nishiki. It has a rich and full ginjo aroma with a clear and gentle finish. It is packaged in a special lacquered box decorated with the character "Fuku" written by calligrapher Juichi Yoshikawa.
There is a theory that the character for "fortune" originated when people offered a barrel of sake to the gods and prayed for happiness. It is believed that the prayers and sake come together. This sake is very suitable for gifting to someone special in your life.
SMV: +4.0
Rice: Yamadanishi å±±ē°é¦
Kokuryu Kuzuryu Daiginjo (Gohyakumangoku)
Ā $87.40
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: 5Ā°C to 10Ā°C
Tasting Notes: Intense and concentrated ginjo aroma, clear and delicate flavour with hints of sweetness on the palate, medium bodied.
Kokuryu Kuzuryu Daiginjo (Gohyakumangoku)
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
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
Hakurakusei Junmai Daiginjo Tojo Akitsu Yamadanishiki
Polishing Radio: 29%
SMV: +1
Acidity: 1.5
Rice Type: Yamadanishiki
Made with the highest grade Yamadanishiki produced in Tojo Akitsu, Hyogo Prefecture, this Junmai Daiginjo features a smooth and soft mouthfeel.
A fruity aroma hinting of green Muscat grapes fills oneās palate with a gentle sweetness.
At the end, the aroma and flavor disappear, as is typical of Hakurakusei, creating a clear and crisp finish.
The sake is at its best when served in a wine glass or other thin rimmed glassware.
Our brewery is a member of Frontier Tojo.
Aroma: White grape
Palate: Fresh, light, crisp, clear
Food Pairing: Seafood, sushi
Serving Temperation: Recommended to serve chilled
Kuroki Honten Hyakunen no Kodoku Barley Shochu
Kuroki Honten Hyakunen no Kodoku became popular when it became His Imperial Highness the Crown Princeās favourite drink. It is now one of the most difficult and popular shochu to obtain. Hyakunen no Kodoku means āOne Hundred Years of Solitudeā and is named for the famous novel. It is made from a mash of 100% barley, grown locally on the distilleryās own organic farm, white koji to keep the flavor smooth, distilled at normal pressure to preserve oils, then aged undiluted in oak casks for three to five years to help it develop structure and fullness.
It is elegant and strong, with hints of oak and a hint of cigar, and is characterized by its concentration and smoothness.
Ā Try this neat orĀ oyuwariĀ style to uncover all the levels of flavor.
- Distilled inĀ Miyazaki, Japan by Kuroki Honten
- Distilled from 100%Ā mugiĀ (barley) andĀ mugi kojiĀ (barley koji)
- Koji: White (barley)
- Distillation: Atmospheric
- Barrels: Oak casks
- Aged: 3-5 years
Tanaka Shuzo Junmai Daiginjo Kame-No-Kou 22
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 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
Tanaka Shuzo 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