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Asabiraki is one of the most awards-winning sake breweries in Iwate Pref. Their brewmaster has the honor of WINNING GOLD MEDALS 12 YEARS RUNNINGS at the National New Sake Competition. That has proved the constant quality work of Asabiraki sake.
A real gem, this nigori style of sake is relatively mild and light, which is not a characteristic found in most nigori. Full of floral and rice aromas, it ends with a sharp, dry finish.
Nigori is an unfiltered sake that retains some of the rice sediment in the bottle. The result is a cloudy sake that appears milky-white. The Ozeki nigori carefully uses the finest, smoothest sediment to create an amazingly creamy, rich sake flavor.
“Tengu” refers to long-nosed goblins in Japanese folk-lore, and “tengumai” means goblin’s dance. This sake is a harmonious amber brew with a unique, almost mushroom-like scent to compliment its earthy tones, which calls up images of forests.
White peach, ripe red apple, and Yubari melon, this sake provides round and gentle, fruity aromas. The flavor combination of Muscat grape, melon, and white peach create beautiful depth.
Uka sake begins with the family-farmed, meticulously cultivated rice and becomes a uniquely fragrant, full-bodied but delicate sake—a true delight for the palate.
A miracle born from the extremes of polishing Yamada Nishiki down to 17% remaining. Brewed by intertwining beauty with body, this original addition to Senkin's premium line has been dubbed "Urara" for the sake's beautiful and powerful presence.
Sayuri means "little lily" a perfect description for this soft floral-noted Nigori. This unfiltered sake has a very light nose filled with lush cream, cherry blossom, and light fruit. Semi-sweet palate with a very smooth finish.
This sake is made from Yamadanishiki rice that’s cultivated in Hiroshima prefecture. The rice is polished for over 100 hours to get it down to a 32% rice polishing ratio, but the wait is worth it.
This junmai daiginjo sake has the honor of being the first sake to be produced using Daishichi’s super-flat rice polishing technique, as well as earning the highest praise at the Vinexpo.
