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The steamed rice is mashed by hand painstakingly and with enormous care - such is the Kimoto brewing method. From this very traditional and laborious style of brewing, a uniquely umami-rich yet delicate and silky sake is born.
Chianti Classico - A racy version, this boasts black cherry, blueberry, violet and iron flavors. Features a firm line of tannins that work in concert with the acidity, while flashes of Mediterranean scrub peek through.
This fragrant daiginjo is submitted to the Annual Japan Sake Awards every year, and has won accolades both nationally and internationally over the years. Made by just six brewers and using a drip method as opposed to squeezing the liquid from the mash.
Aromas of cooked agave, caramel, green chile, sweet fruit and freshly cut grass with subtle aromas of wildflowers. Full bodied on the palate. An herbal front with hints of caramel, lime zest and clove, with a mineral and spiced aftertaste.
Notes of white flowers and clean minerals culminate in what they call “kire,” an ethereal finish that makes you appreciate life’s fleeting moments. Pairing it with rich main dishes highlights its delicate, clean nature.
Handcrafted with 100% blue agave, our anejo is aged for a minimum of two years in oak barrels to produce a flavor that's surprisingly smooth and mature for its age.
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.
A sprightly fresh, dry sake for any occasion. As smooth and luxurious as it enters, this sake leads to a subtle bitterness for an impression like that of a dry sake.
Suigei Brewing produces several Junmai Daiginjo sakes, each with its own character; then combines them to create this entirely unique Junmai Daiginjo that is both aromatic and crisp.
Bouquet is semisweet and prune-like; several minutes of aeration unleashes much deeper scents of honeydew melon, cantaloupe, roasted almonds and apple butter.
Kamotsuru Tokubetsu Junmai is still more than drinkable with its strong fruit flavors and enticing aroma. The rich flavors pair wonderfully with spicy foods.
