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.
Dewazakura ” Dewasansan”
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.
Tawagawa Kinsho, Dai-Ginjo
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.
NIGORI & FLAVOR SAKE SELECTION
Nigori-sake is cloudy sake that has not been
press fully from the fermenting rice solids.
It has a milky white, opaque appearence.
Sho Chiku Bai 375ml
Bold rich and robust flavor with distinctive
and savory hints of rice
Shirawago Sasanigori Ginjo 3 00ml
Mellow flavor and wealthy aroma,
Tyku Cucumber Sake 300ml
Delicate, light refreshing with a smooth nish.
Infused with all natural crisp avor of fresh
Small Bottle 300ml
Hizo Otokoyama, Tokubestu Jumai
Special jumai is brewed using a blend of
Hinohikari and Yumetsukushi sake brewing rice.
It is robust. rice-forward. Crisp and refreshing dry
Shirakabe Gura, Junmai
“White Label” rich, semi-dry.
The taste is thick and mellow with
great aroma and flavor of rice
Bunraku Nihonjin no Wasuremono
Forgotten Japanese spirit-Yamahai Junmai.
Addictingly refreshing, clean, fruit overtones,
pleasing finised. Super dry & rich
“ 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
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%
DAI GINJO SAKES
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.