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Transports you to a relaxing island getaway with its juicy texture and notes of pineapple and mango. The mellow mouthfeel, mild acidity, and light sweetness lead to a lovely finish with notes of mochi rice lingering on the palate.
Okunomatso Tokubetsu Junmai Sake shows as clear silvery straw color. Sweet aromas and flavors of honeydew melon, strawberry cream cheese, Asian pear, coconut cake, seasoned seaweed snack, and lemon-lime cordial with a silky, soft.
A full-flavored, sweet nigori (cloudy) sake from Yamatogawa Shuzo. Made by coarse-filtering fermented sake, nigorizake retains rice lees, resulting in a dense mouthfeel, a heady fragrance, and a delicious, rice-forward sweetness.
A medium-dry profile with a harmonious balance of umami and spice, complemented by subtle fruit undertones. It features flavors of roasted nuts, toasted cereal, banana, dried dates, and hints of clove and cinnamon, showcasing a complex palate.
This is for someone that didn't like umeshu's unique rich sweetness. The unique method to slowly extract juice from ripe fresh "Fukui" plum and mix with Junmai sake, makes this clean crisp and gentle sweetness possible.
Hyogo Prefecture's special Yamada Nishiki is painstakingly polished until it reaches a diameter of only about 1mm~2mm and a rice polishing ratio of 15%.Mellowed delicate Umami,Smooth taste.
Happiness can come from unexpected places. You just might find it in this sake’s elegant texture and restrained aroma. Brewed using Miyamizu water from Mt. Rokko mountain range, a gorgeous land of lush green, this famous and recognized water source.
Lightly cloudy with aromas of floral notes such as cherry blossom, jasmine, and honeysuckle are followed by white peach and papaya. Clean and smooth flavor with a touch of mineral nuance.
This sake is characterized by faint ginjo aroma and its full-bodied flavor. Its specialty is a balance of excellent flavor and aroma and a soft feel to the lips when imbibed.
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.
