Three types of Junmai, Ginjo & Dai Ginjo
Fukui brewers’ skill with 500 Mangoku rice is evident in this lovely release. light bodied yet beguilingly full-avored, making for a truly satisfying junmai drinking experience.
Kuzuryu, Nine-headed dragon
with its oral nose and mellow fruity avor, Dewasansan is a rewarding choice for wine drinkers new to the world of sake. It has a wholesome freshness a green apple tartness and a refreshing fninish.
Dewazakura ” Dewasansan”
Round, full-avor, with gamboling fruit and oral displays joined by riper fruit and grassy nuances. Glacial incrementations of avor achieved by sub-zero bottle aging impart both silky viscosity and depth.
Tawagawa Kinsho, Dai-Ginjo
Nigori-sake is cloudy sake that has not been press fully from the fermenting rice solids. It has a milky white, opaque appearence.
Bold rich and robust flavor with distinctive and savory hints of rice
Sho Chiku Bai 375ml
Mellow flavor and wealthy aroma, lightly cloudy
Shirawago Sasanigori Ginjo 3 00ml
Small Bottle 300ml
Special jumai is brewed using a blend of Hinohikari and Yumetsukushi sake brewing rice. It is robust. rice-forward. Crisp and refreshing dry
Hizo Otokoyama, Tokubestu Jumai
“White Label” rich, semi-dry. The taste is thick and mellow with great aroma and flavor of rice
Shirakabe Gura, Junmai
Forgotten Japanese spirit-Yamahai Junmai. Addictingly refreshing, clean, fruit overtones, pleasing finised. Super dry & rich
Bunraku Nihonjin no Wasuremono
“ GREEN RIDGE” with its oral nose and mellow fruit flavor. It has a wholesome freshness, a green apple tartness and a refreshing finish
Cold Mountain Water. Medium dry & light Made using the “Shizukushibori” method and heat water of the Yabe River. Kansansui has a soft touch coupled with subtle fruit and rice notes
possess a robust rice avor and can be enjoyed either warm or cold. They range from dry to Sharp, soft and rounded, and much attention is paid to their balance and structure. Junmai sake are require d to hav e a polishing r atio of at least 7 0% for a c leane r avor.
possess fruity and oral nuance, and tend to be light and refreshing on the palate to receive the Ginjo designation, sake must use rice that has been milled down to 60% of it original size prior to steaming, but in pratice many have polishing ratios of 50%
take the rice polishing ratio down to 50% or less. Due to the careful monitoring required at every stage, Dai Ginjo sakees cannnot be mass producted and are brewed in limited amounts. Flavor and aroma proles tend to be richer than Ginjos, and exceptional labels display complexity and ness.