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This Tokubetsu Junmai has an earthy yet sweet aromatic nose that borders on ripe fruit. The flavor profile is very solid in the sense that it has a clean viscosity wrapped in a mouthful of dried fruit flavors and subtle earthiness.
Offers a rich and sophisticated balance of sweetness and acidity, with a pale honey hue and complex umami notes that include Chinese five-spice, pickled plum, and rice. The finish is long and smooth, with hints of lime-spritzed honeydew melon and tea.
Otokoyama Tokubetsu Junmai Sushi Booster is crafted by Otokoyama Brewery in Asahikawa, Hokkaido, known for its high-quality sake brewed in spring water.
This delightful creation is brought to you from the land of junmai, the smallest prefecture within Kyushu in the southern part of Japan. With juicy melon on the nose and packed with full, expressive flavor.
The JUNMAI DAIGINJO sake and Japanese Satou nishiki cherry juice added. Elegant aroma, mellow sweetness and refreshing taste. Recommend as dessert wine or aperitif.
Made from the heirloom Omachi rice, this lightly off-dry and fragrant Junmai Daiginjo is brewed using traditional methods. All of the rice is sourced close to the kura, and the rice is grown with the same water used to brew.
Jozen “White” perfectly expresses this philosophy using extremely pristine, untreated snowmelt water for brewing that has been naturally filtered in the soil over 50 years. Soft and gentle yet light and dry, this sake is true to the Niigata style.
By introducing pasteurization in a bottle, you can now enjoy the fresh taste of raw sake and the gas sensation from fermentation. It has a fruity aroma, with a refreshing sourness and a sweet aftertaste.
“Tenkawa” is named after Tenkawa Shrine, god of entertainment and performing arts. It has a rich, enticing aroma that makes you want to dance followed by a sharp, dry quality with an intriguing umami touch.
The clear mineral-rich water from Ibo River is used by Tatsuriki for both growing the rice used in the sake, the sake itself. The same river feeds into the Harima Nada sea where oysters prosper thanks to the nutrients provided by the Ibo River.
