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The citrus yuzu is prized in Japan for its mildly citric taste and incomparably fresh aroma. A native of China, the yuzu came to Japan and is a popular flavor in the traditional Japanese kitchen.
Judan Jikomi has a refined sweetness and complexity akin to a succulent dessert wine. Ozeki carefully brews this sake at low temperature, making the process take nearly three times longer.
The powerful aroma greets you with a delicious peach scent, which hints at the flavor. Each sip brings a sweetness that plays out on your palate before it's wrapped up by a surprising dryness.
Amabuki shuzo brewed specially to pair with SUSHI! It is Crisp and Sharp intense by high acidity. Light and moderate aroma from ingredients; steam rice and koji, on mouth feel. crisp texture, and short and sharp finish.
By using rich rice and soft water, Nagai has managed to produce a fine sake with a sweet creamy essence. The inspiration for the drink came from the flowers that bloom in Oze valley, where the sake is brewed.
Made in the historical sake region of Kobe, Japan, this Nama Genshu Junmai Ginjo is round, creamy and fruity. Packed with flavor and body, this sake is highly parable with a wide range of richly reasoned and dynamic dishes.
Aged sake that has aged beautifully with snow and sleep, Utilizing the power of nature in Uonuma, one of Japan's heaviest snowfall areas, this sake is aged for 8 years in a low-temperature storage room "Yukimuro" that stores 1,000 tons of snow.
