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Made exclusively with Hiroshima's premium sake rice, *Hattan Nishiki*, polished to 60%, the result is a clean, elegant, and balanced flavor profile with a subtle dry finish that soothes the palate.
A soft, elegant texture with subtle notes of pear and melon, complemented by a gentle sweetness and a smooth finish. Its light and dry profile, with a sake meter value (SMV) of +2.0 and an acidity of 1.2, contributes to its crisp and refreshing character.
Aromas of cantaloupe and banana, unfolding into a gentle, fruit-driven sweetness on the palate. Its smooth, elegant finish evokes the grace of a refined Japanese lady in kimono—subtle, polished, and memorable.
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.
Known for its fruity aroma and creamy "umami" flavor, this sake offers a delightful balance of sweetness that pairs beautifully with a variety of dishes.
Made using Yamada Nishiki rice milled to 77%, this sake offers a layered expression of fresh citrus tones, round savory flavors, and a lively, vibrant freshness.
Mars The Lucky Cat May & Luna Japanese Whisky 700ml
Limited edition blended Japanese whisky produced by Mars Shinshu in Nagano, Japan
8th edition of the Mars “Lucky Cat” series dedicated to the distillery cats of Mars Shinshu
Izumibashi Black Dragonfly“Kurotonbo”Kimoto Junmai 720ml 泉橋生酛 黒蜻蛉純米
Article code 074410067656
This special Kanagawa prefecture Kimoto sake has a reserved and understated aroma, with light delicate flavors. It is delicious slightly warm, and perfect for enhancing rich flavors and cutting through oil.
Its smooth taste and alcohol content have a feeling of volume giving it a special depth. Its astringent acidity stays for a long time, making a dignified, elegant impression. It is a highly mature Japanese sake with a depth that is full of flavor.
Daishichi only uses the Kimoto method to brew sake. The method makes use of the struggle for survival of natural microbes, a complex process for which high skill is necessary and which takes three times longer than normal.
