Sake Tasting Note
Okunomatsu Junmai Dai Ginjo
A luster-laden aroma and a pleasantly dry flavor. Makes an excellent gift for those important people in our lives.
Okunomatsu Dai Ginjo Shizukusake "Juhachidai Ihei"
Special sake that is allowed to drip naturally from cotton bags with no pressure applied. An exquisite finegrained daiginjo flavor with a mellow essence and aroma.
Kurosawa Junmai Kimoto
This sake boasts a natural Kimoto flavor, which is full-bodied and earthy, yet light. It is exquisitely balanced and masterfully brewed as the almighty sake. Kimoto-produced Junmai sakes, served hot, cold or at room temperature, will exhibit their true, rich qualities. Ideal for sake lovers.
Hakkaisan Honjozo is a popular and versatile sake that is easy to drink and easy to enjoy. Serve it gently warmed to bring out the mild flavors of koji and rice. Hakkaisan Honjozo when chilled will give you a clean and straightforward, yet enjoyable sake that pairs easily with many foods. Their Honjozo is one of the bestselling and most accessible sakes.
Hakkaisan Ginjo is a sake born of the frigid, snowy winters in Niigata, Japan. Ginjo-shu is, in essence, a fortified style of sake and they take that technique to the next level of quality and craftsmanship. The special production methods and attention to detail coax out a richer body and more intricate aroma. Whatever the season, you’ll be charmed by the expressive nature of our Hakkaisan Ginjo.
Hakkaisan Junmai Ginjo
The signature Hakkaisan Junmai Ginjo calls to mind the crisp air and gentle snow of a fine winter’s day. You’ll enjoy the hints of rice and the mellow texture of this delicious brew. Look for exceptional clarity of flavor and a quiet elegance on the palate. This crisp, clean sake is a landmark example of the Niigata sake brewing style. A lightly dry finish cleans your palate and makes our Junmai Ginjo a very food friendly sake, indeed.
Hakkaisan Dai Ginjo
Hakkaisan Daiginjo is the pinnacle of the sake brewer’s art. Crisp and beautiful, our Daiginjo is crafted only during the coldest winter months to ensure the highest quality. Milled to a luxurious 40% of each rice grain remaining, our Daiginjo uses pure Yamadanishiki sake rice. One sip of this super premium sake evokes the pristine snow surrounding our brewery and reveals the essence of Hakkaisan’s clean and exceedingly smooth character.
Kiku Masamune Honjozo Sake
The authentically dry Honjozo Sake boasts a refreshing, rich taste that is free of impurities and a clean, crisp finish. Since Kiku Masamune switched to the traditional Kimoto method for brewing it in September 2009, they have refined this exceptional label to perfect a balanced taste and powerful, crisp finish. Kiku Masamune invites you to make this sake your choice at the dining table.
Kiku Masamune Junmai Ginjo
A sake made with a rice polishing ratio of 60% or less and only rice and malted rice (kome-koji) as ingredients (by contrast, junmai dai-ginjo is made with a rice polishing ratio of 50% or less), resulting in a mellow, balanced, and refreshing savoriness along with a full-bodied, fruity aroma.
Kiku Masamune Junmai Dai Ginjo
Their superbly balanced Junmai Dai-Ginjo is distinguished by slight, soft sweetness and elegant fragrance; a smooth finish; and an understated, mellow aftertaste.
Shirakabe Gura Tokubetsu Junmai
Using premium sake rice, GOHYAKUMANGOKU, and polish it down to 60% of its original size, this Tokubetsu Junmai sake was fermented slowly and carefully in lovw temperature. The taste is thick and mellow with great aroma and flavor of Rice.
Dassai 50 Junmai Daiginjo Tasting Note
Dassai 50 is a premium junmai daiginjo sake, made from only rice milled down to 50%, water and koji mold. Clean, soft and very subtle, the balanced aromas and a mild sweetness envelop the senses making Dassai enjoyable on its own, or with a meal of refined cuisine.