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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.
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.
Tengumai Black is aged in Shata Shuzo's brewery for much longer than the rest of their line, and the effect is quite apparent - the elegant, mature aroma and taste mend and mellow the cracks in one's soul. Best enjoyed chilled.
“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.
It has twin aromas of orangey citrus and Muscat grape sweetness. On the tongue there is a momentary impression of sweetness before the lively sharp finish of just-pressed sake cleanses the palate.
Brewed to perfection using precious mountain water, Jozen “Aqua” is definitely a dry sake, but has some hidden sweetness underneath. Light notes of peach sprinkled with brown sugar glide subtly through the dry currents.
The Hattannishiki rice comes from Hiroshima Prefecture and is carefully prepared to produce a sake with a suppressed melon aroma, but deep flavor. A soothing mix of cucumber and melon, cooked apple and a dash of sansho pepper await you with each sip.
Kiminoi Emperor's Well Yamahai Junmai Ginjo Sake 300ml
Article code 844650015027
A delicate balance of robust and delicate, full notes of cereal grains and cremini mushrooms in a light and airy structure. Warming this sake adds a touch of fruity sweetness to the toasty notes, making us think of banana bread, fresh from the oven.
A sweet and light sparkling sake that is infused with the natural essence of pear. The rice is polished to 70%, and this is a perfect pairing with salty and savory snacks like Champagne.
This sake is made from Yamadanishiki rice that’s cultivated in Hiroshima prefecture. The rice is polished for over 100 hours to get it down to a 32% rice polishing ratio, but the wait is worth it.
