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Soft and round, like nectar, with a refreshing fragrance of melons and muscat grapes. A fruity and tart flavor gives this medium-dry sake an elegant and smooth after taste.
Ozeki Premium Junmai is the traditional style sake that you can enjoy anyway you would like. This sake is dry and delicate on the palate with full-bodied flavors and a well-balanced aroma.
Aoki Brewery Located On Bokushi Lane Was Founded In 1717. Its Wooden Sign Was Made By Famous Edo-Period Carver Gentaro Kumagi. 12Th Generation President Aoki Aims For A Strong Stamp Of Savor In Contrast To The Light Brisk Taste Typical Of Niigata Sake.
Yukiotoko “Yeti” Honjozo uses Gohyakumangoku sake rice for sophistication and Koshiibuki table rice for umami. Their soft, filtered snowmelt well water and Niigata’s cold temperatures require a slow fermentation.
This beautifully packaged Sake is elegant, dry, clean, smooth, and balanced with medium plus body and great concentration. It exhibits flavors of citrus, peach, mineral, pineapple, and green tea.
Fudoh comes from a nickname of a god enshrined at Naritasan, a famous temple in Narita, Chiba prefecture. Like that god, this sake has a strong presence.
Kakushigura Mugi Shochu is a carefully cultivated and Oak Barrel aged Barley Shochu, with a nose of sweet vanilla and a rich flavor. Kakushigura is that selected Genshu (undiluted shochu) is aged with oak cask. It is yellow colored and has rich aroma.
The label sports two rabbits which represent the two opposing flavors that find harmony in this sake. Made with the intent to be competitive across the world, “Yamadanishiki 65” has one of the fullest textures of all the brewery’s lineup.
Aroma of white flowers that folds over the palate like the sweetness of honey and citrus. The gentle sweetness comes with a light acidic note and a slight bitterness of lemons.
The Japanese pear has long been a favorite fruit in Japan. A native of Japan, the Japanese pear is known for its refreshing, almost thirst-quenching properties.
Daishichi only uses the Kimoto method to brew sake. The method makes use of the struggle for survival of natural microbes, a complex process for which high skill is necessary and which takes three times longer than normal.
