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Exudes fruity aromas like melon and banana . The clear sweetness spreads in the mouth, and the soft and savory style presents a refreshing and clean taste, while the bitterness in the second half gradually leaving a long sweet aftertaste.
Zesty stone fruit, tangerine, vanilla, Asian pear, and a subtle wet-stone minerality, ideal as a celebratory aperitif, or paired with light starters such as prosciutto-wrapped melon, savory custard tarts, and mild white cheeses.
A delicate balance of dryness and depth. Initial Ginjo‑fruit notes—think honeyed melon or banana—have evolved through the aging process into richer, more layered aromas: caramel, brown sugar, incense, sandalwood, and light nuttiness.
A lively balance of crisp ginjo notes with a touch of sweetness from the pear infusion. Its pronounced aroma and lightly dry finish create a polished, crowd-pleasing experience that is both versatile and easy to enjoy.
Shishi no Sato Aiyama Junmai Daiginjo Sake 720ml 獅子の里 純米大吟醸
Article code 047834060091
A bouquet of crisp orchard fruits—apple, pear, white peach, and even hints of nectarine or melon—paired with a delicate floral elegance. The palate is expansive and layered, moving from rich fruit tones into a clean, softly crisp finish.
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.
Full-bodied yet clean, with a velvety texture that carries through to a lingering umami finish. This seasonal sake pairs beautifully with grilled or braised meats (yakitori, hearty poultry).
Organic Junmai Sake is certified organic in Japan, the U.S., and the EU and offers a fragrant and inviting aromatic profile, beginning with the comforting scent of grains and a sweet note reminiscent of sugar confectionery, such as marzipan.
Balanced flavor profile pairs beautifully with a wide range of dishes, from seafood and mild cheeses to classic Japanese cuisine. It is especially well-suited to yellowtail teriyaki, miso-glazed mackerel, tempura seasoned with salt, and sukiyaki.
