Wholesale Prices Available |Nationwide Over $688 Free Shipping| Email Us Get Code - California Over $80 Free Shipping | All customers must be over 21yr old
Brewed using Kochi prefecture's original rice, Gin no Yume, this sake has an umami-rich taste. The savory tones are enhanced by slightly citrusy flavors that yield a clean, refreshing finish.
Although from a reputable brewery from a very historic region, this is not your typical junmai daiginjo. On the palate, it has a layered depth from the Omachi rice grown in Bizen-no-kuni in Okayama prefecture — the birthplace of this heirloom strain.
There are a few sake rice you probably hear about a lot, but this sake utilizes one that’s not so common, Tsuyuhakaze from Nara. The brewers wanted to make a dry-style sake that went beyond being just dry.
Mutsu Otokoyama is a brand much loved by the people in Hachinohe, and now you can enjoy it too. There were once many Otokoyama sake breweries, but the one in Mutsu was the first to be certified, and “Chokara” is one of their originals.
This kijoshu is made by incorporating junmai sake (instead of water) during the last step of fermentation. Monsoon Kijyoshu has a gentle acidity similar to prized noble rot wine.
Amabuki shuzo brewed specially to pair with SUSHI! It is Crisp and Sharp intense by high acidity. Light and moderate aroma from ingredients; steam rice and koji, on mouth feel. crisp texture, and short and sharp finish.
This elegant Daiginjo is made from a very special strain of special sake rice; Yamada Nishiki grown by farmers who have been working at it for five generations.
Made in the historical sake region of Kobe, Japan, this Nama Genshu Junmai Ginjo is round, creamy and fruity. Packed with flavor and body, this sake is highly parable with a wide range of richly reasoned and dynamic dishes.
Nihon Sakari Nama-Genshu Daiginjo 日本盛 大吟酿 生原酒 （Blue Bottle) 200ml
Article code 072546059606
Sake is almost always pasteurized twice and water is added to adjust aroma and flavor, to lower alcohol content before bottling, but this sake does not go through those processes.
