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This method, unlike traditional pressing, applies no external pressure, resulting in a pure, high-quality sake similar to Shizukuzake. Made with Yamada Nishiki rice polished to an impressive 35%.
Dassai Blue Type 50 Junmai Daiginjo Sake 720ml 獺祭藍色純米大吟釀
Article code 850054469052
This delicious sake is made from Japanese Yamada Nishiki rice and local spring water in Hyde Park, New York. The rice is polished down to 50%, resulting in a precise, elegant, and delicious dry sake.
Light, clean, bright, tingly, with a hint of effervescence and a crisp off-dry finish. Strawberry, melon, cranberry, sweet white bread, mochi, grape, and mint flavors on a wine-drinker’s tannin-like dry flow that is crisp and clean.
Dassai Blue Type 23 Junmai Daiginjo Sake 375ml 獭祭 蓝色系列纯米大吟釀
Article code 011152058948
DASSAI Blue's concept of 'Blue comes out from indigo and is bluer than indigo'.This is a sake worthy of surpassing DASSAI made in Japan. It uses Yamada Nishiki, known as the king of sake rice, polished down to 23% (77% is removed).
Dassai Blue Type 35 Junmai Daiginjo Sake 375ml 獭祭 蓝色系列纯米大吟釀
Article code 4936446010104
A beautiful golden hue hints at the sake's richness, while aromas of white peach and ripe papaya mingle with a delicate sweetness. The first sip reveals balanced sweetness, refreshing acidity, and a lingering, satisfying finish.
Jozen “White” perfectly expresses this philosophy using extremely pristine, untreated snowmelt water for brewing that has been naturally filtered in the soil over 50 years. Soft and gentle yet light and dry, this sake is true to the Niigata style.
The word “gold” in the name is in there for good reason. This brew won gold in the daiginjo class at The Fine Sake Awards Japan 2019 and gold in the Yamadanishiki class at Kuramaster 2020.
By introducing pasteurization in a bottle, you can now enjoy the fresh taste of raw sake and the gas sensation from fermentation. It has a fruity aroma, with a refreshing sourness and a sweet aftertaste.
The clear mineral-rich water from Ibo River is used by Tatsuriki for both growing the rice used in the sake, the sake itself. The same river feeds into the Harima Nada sea where oysters prosper thanks to the nutrients provided by the Ibo River.
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.
