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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.
Crafted with precision, Kikusui Junmai Ginjo is made from high-quality Yamada Nishiki rice polished to 55% of its original size, resulting in a premium sake of exceptional purity.
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.
By using rich rice and soft water, Nagai has managed to produce a fine sake with a sweet creamy essence. The inspiration for the drink came from the flowers that bloom in Oze valley, where the sake is brewed.
For those who love tart umeshu and sake. This addicting umeshu finds balance between the sweetness and juicy acidity by introducing Juro Ume, a plum local to the Kanagawa prefecture.
The name Matsu no Midori was given to this sake by the master of tea ceremony at Omotesenke, a traditional school of tea ceremony. Like fine-grained Japanese paper, this sake is smooth and sensual.
The "Rin" in Denshin Rin means cold, frigid, like the winters at a sake brewery. Harsh winters are ideal for sake-making, and are part of the art that produced this soothing semi-dry sake.
