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Delicate sweetness is balanced by fine bubbles laced through the sake, making for a refreshing and lively low ABV sake. Light bodied and refreshing, low ABV of 13% makes for an ideal hot weather sake.
Yamada Nishiki is generally considered the most elegant and expressive rice used for making premium sake, and there are few sake that exemplify that as well the Gikyo Junmai Ginjo from Yamachu Honke.
The sake is bright and sparkling, with a gentle aroma of pineapple, pear, melon, and white florals and a full, lush flavor. Notes of citrus and floral on the palate and baking spices on the finish.
Fresh fruit and slight floral notes with a touch of sea breeze salinity. Its mouthfeel is clean and slightly briny. The tasting notes reveal a refreshing fruity aroma upfront, followed by cleansing acidity and a slight briny, mineral finish.
With a reserved aroma, well-balanced rice umami, and a round flavor, the juicy melon flavor has a clean, mineral finish, and can be enjoyed at any temperature.
Brewed with crystalline underground water from the Shogawa River system, one of the five major rivers in Toyama Prefecture. In combination with the 59% rice polishing rate, this sake embodies elegance delivered with a light body.
Brewed using the difficult kimoto technique, which takes longer, but adds rich complexity to the naturally clean, dry taste. Jitsuraku’s medium body is permeated with an excellent earthy quality and goes down smooth.
Okunomatso Tokubetsu Junmai Sake shows as clear silvery straw color. Sweet aromas and flavors of honeydew melon, strawberry cream cheese, Asian pear, coconut cake, seasoned seaweed snack, and lemon-lime cordial with a silky, soft.
Dassai Blue Type 50 Junmai Daiginjo Sake 375ml 獭祭 蓝色系列纯米大吟釀
Article code 850054469021
Ideal for both beginners and sake enthusiasts, Dassai Blue 50 Junmai Daiginjo pairs exceptionally well with a variety of dishes including sushi, sashimi, lobster, shrimp, crab, oysters, grilled fish, chicken, and meats.
Kenbishi Mizuho Junmai is a masterful sake blend featuring rich, aged flavors such as brown sugar, toasted nuts, pastry, wild mushrooms, earth, spice, steaming brown rice, and brown butter.
