This sake is a "session" style, does not weigh down the palate and can be consumed on its own as well as it matches with food, conveys the feeling of an "endless summer." Fuller in body than most "Tokubetsu Honjozo" due to the higher mineral content in the water. From the "surfer" region of Japan, this bright, refreshing sake has a distinctly oceanic salinity.More info
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Although this sake is not made using the same apple yeast as the daiginjos in the Maboroshi line, this junmai ginjo still shows green apple fruit. It also reflects the Hiroshima style, which is described as “kirei,” a Japanese word meaning both “clean” and “pretty.” Overall a light and delicate junmai ginjo; lower in aroma and fruit than many ginjos. Representative of the Hiroshima region which is known for soft water and crisp flavors. Serve chilled with tuna steak, yakitori, and tempura.More info
This brewery created their brand, Izumo Fuji, to celebrate two Japanese symbols, one local, the other national- the Izumo Taisha, one of Japan’s oldest Shinto shrines, and Mount Fuji. This junmai ginjo is made from Yamada Nishiki rice, the famous sake rice varietal which is associated with Hyogo prefecture. Izumo Fuji, however, used Yamada Nishiki grown in their prefecture, Shimane. The brewery is located in the town of Izumo, home to one of Japan’s oldest Shinto shrines. On the nose, it shows pineapple, candied sugar, and pear. On the palate it is juicy, soft and melting.More info
Founded in 1548, Yoshinogawa is the eighth oldest existing saké brewery in Japan and the very first saké brewery to be established in the now famed Niigata Prefecture (North and West of Tokyo, along the sea of Japan). Yoshinogawa takes pride in using its local resources to craft the best expression of their region’s natural beauty and bounty.More info
This sake is made by the Marumoto Brewery, which is nicknamed “The Farmers’ Brewery” because the farmers who grow the rice also brew the sake. An estate-bottled sake, Chikurin is made from 100% Yamada Nishiki, the most famous variety of sake rice.More info
Founded in 1903, the Saiya Brewery is one of the most award winning breweries at the Japanese National Sake Competition. In the past fifteen years of the competition, the brewery has won an astonishing ten gold medals. Mr. Takahashi, their brew master, has been recognized by the Emperor of Japan as a cherished craftsman. This junmai ginjo is a favorite with new and seasoned sake drinkers alike.More info
Cloudy white marble color. Bright circus peanut, poached pear, and honey ice cream aromas follow through on a soft, supple entry to a fruity medium-to-full body with balanced sweet creamy custard, Asian pear sorbet, and water chestnut notes. Finishes with a long, honey toasted nut, mineral, and crystalized ginger fade.More info
Founded in 1725, Kasumi Tsuru is one of the rarest breweries in Japan, only brewing in Kimoto and Yamahai methods. Master Brewer Matsumoto embraces these meticulous and laborious methods of brewing, creating lactic acid 100% naturally by hand, a process that takes more than twice the time but locks in much more depth and rich umami flavors. This produces a complexity that no modern technology can match, creating a line of distinctive, premium saké.More info