Tamagawa Yamahai /Junmai (720ml)
Type: Junmai Yamahai Muroka Nama Genshu
Brewery: Kinoshita Shuzo
Prefecture: Kyoto
Rice Variety: Chitanishiki
Rice Polishing : 60%
Alcohol: 20%
SMV: 3-5
Acidity: 2.6
TAMAGAWA YAMAHAI: Limited edition and small batch. Consistently sells out. Radical, slow brew, from the highly respected Wild, naturally occurring yeast and environmental lacto bactylus. Matured two years in the bottle. Un-pasteurised, unfiltered and undiluted. This sake has an incredible shelf life and continues to mature and evolve in the bottle even after opening.
TASTING NOTES: This sake packs a punch. Big body, big taste. Complex, deep and absolutely bursting with umami. Sweet, funky and in your face. Relatively high alcohol percentage. Store dark and cool. Drink any temperature but particularly enjoyable slightly warmed up.
THE BREWERY: Kinoshita Shuzō is a small batch brewery founded in 1842 on the coast of Kyoto. It has gained recognition through it's unmistakable new label design and by bringing in Englishman Philip Harper, the first foreign brewmaster (tōjii) in Japan. Harper implemented the traditional brewing methods yamahai and kimoto, as well as his preference for natural yeast.
Kotsuzumi Rojo Hana Ari Aoi /Junmai Daiginjo (720ml)
Type:Junmai Daiginjo
Brewery: Nishiyama Shuzo
Prefecture: Hyogo
Rice Variety: Tokujo Yamadanishiki
Rice Polishing : 50%
Alcohol: 16%
SMV: +1
Acidity: 1.6
Rojo Hana Ari Aoi: Often referred to as "perfection in a bottle", this is a luxurious, elegant, award winning Junmai Daiginjo in a beautiful bottle.
TASTING NOTES: Full bodied and complex yet light and fruity with pear undertones. Silky and smooth. Incredibly well balanced and poetic. For special occasions.
THE BREWERY: Founded in 1849 Nishiyama Shuzo is situated in Tanba City, Hyogo. Soft-well-water from the Takeda River pumped from wells. Unusual as most Hyogo breweries use hard water.
Kido /Junmai Ginjo (720ml)
Type: Junmai Ginjo
Prefecture Wakayama
Brewery Heiwa Shuzo
Rice Variety Gohyakumangoku, Yamada Nishiki
Rice Polishing 55%
Alcohol 15% -16%
SMV + 4
Acidity 3.0
KID JUNMAI GINJO Manual pasteurization (Binkan hiire) where the sake is bottled but the bottles are not closed during the low pasturizing process. They are heated only to + 65 ° C. to preserves the fresh flavors and aromas .
TASTING NOTES: Nicely balanced, light body, light fruit aroma with a clean finish. Smooth and easy to drink. Combines perfectly with a wide variety of dishes.
THE BREWERY Founded in 1928 the name KID comes from a combination of "Kishu climate" (formerly Wakayama Prefecture) and the ideal of child like innocence and freedom. Created by Heiwa Shuzo as a gateway sake to introduce to Japan's new generations who have not accepted the sake traditions of their ancestors. The brewery location in a rainy climate valley surrounded by mountains, offers soft, pure water ideal for brewing sake.
Ine Mankai /Junmai (720ml)
- Product INE MANKAI
- Brewery - Mukai Shuzo
- Type Junmai Akamaishu
- Content 720ml
- Rice Polishing 70%
- Prefecture - Kyoto
- Alcohol percentage - 14%
- SMV -5
- Acidity 5.8
- Serving -Cold
- Storage -Dark and Cool
INE MANKAI: Partially made from a prehistoric variety of black rice, which was preserved at Tokyo Agricultural University. This rice is purple on the inside. The result is this beautiful all natural deep pink color.
TASTING NOTES Sweet but with no added sugar, high balancing acidity. Slightly smoky with pomegranate and olive notes. Reminicent of a fine sherry. Drink chilled.
THE BREWERY : Mukai Shuzo founded in 1754 is a strictly Junmai-shu (pure sake) brewery. Mukai Kuniko, the head brewer (tōji) is one of the first female brewers in Japan. She is known for experimenting with new types of sake, most of which she produces in tiny amounts. The brewery is located right on the Japan Sea, almost in the water.
ŌTORA Okarakuchi
Name : Otora
Brewery : Chiyokotobuki Toraya千代寿虎屋
Type junmai ōkarakuchi
Content : 720ml
Rice polishing rate: 70%
Prefecture : Yamagata
Alcohol percentage : 15%
Sake Meter Value: +10
Acidity : 1.5
Serving : Drink Cold or warmed up
Storage : Dark and cool
OTORA OKARAKUCHI: A typical Izakaya style light & dry (tanrei karakuchi) sake. The perfect sake to sip all night. A salariman (businessman) standard.
TASTING NOTES: Light and dry with a crisp, smooth finish. Drink cold or warmed up
THE BREWERY Chiyokotobuki Toraya brewery founded in 1696 is located in a region well known for its high quality water and rice. This brewery uses only locally grown rice.
Kokoro
Name: Kokoro 湖弧艪
Brewery: Ōta Shuzō 太田酒造
Type: Junmai Nama Genshu
Volume: 720ml
Rice Polishing Rate: 70%
Prefecture: Shiga
Alcohol : 17%
SMV: +7
Acidity : 1.8
Serving : Any temperature
Storage : Dark and Cool
KOKORO: Unpasteurised and undiluted. Limited edition, small-volume brew . Budget friendly but delivers a high value flavor . Can be enjoyed at any temperature. Combines easily with a variety of food. Drink cold, at room temperature, or warmed up.
TASTING NOTES: Full-body, rich, slightly dry sake. Complex, deep rice notes, lots of umami, and a pleasant light aroma.
THE BREWERY: Ōta brewery was founded in 1874. The owner is a descendent of Ōta Dōkan, the famous samurai who built Edo castle, the present imperial palace in the centre of Tokyo. The Ōta family is the proud owner of a beautiful old brewery on the old trade route from Tokyo to Kyoto, a second brewery in the brewing centre of Nada, and a winery also located in Shiga Prefecture.
Kaze- Junmai Daiginjo /720ml
Type: Junmai Daiginjo
Prefecture :Fukuoka
Brewery Mori no Kura
Rice Variety
Rice Polishing
Alcohol 15%
SMV + 50%
Acidity NA
Kaze Junmai Daiginjo, Formerly called Mori no Kura Junmai Daiginjio
THE BREWERY: Founded in 1898, Mori no Kura moved to its current location in 1920 for the high quality water in the area. Mori no Kura produces only junmai-shu and uses locally grown rice which is nourished by the clear, soft water that runs beneath the ground of the brewery.
TASTING NOTES: Soft and smooth. Light, ripe, stone fruit aroma and delicate umami.
Kyo no Haru Nigori (720ml) / Junmai
- Product- Kyo no Haru Nigori
- Brewery - Mukai Shuzo
- Type - Junmai Muroka Nama Genshu Nigori
- Content -720ml
- Rice Polishing -67%
- Rice Variety- Yamada Nishiki
- Prefecture - Kyoto
- Alcohol percentage - 17%
- SMV
- Acidity
- Serving -Cold (will keep 4 to 6 weeks open but refrigerated)
- Storage -Dark and Cool
Kyo no Haru Nigori: Made with Yamada Nishi rice. This sake is strained clear but then some of the sediment is added back in to achieve a perfect balance. Unpasteurised, unfiltered and undiluted.
TASTING NOTES Dry, Complex, Earthy and well balanced. A stellar and sophisticated nigori. ( Will keep 4 to 6 weeks open but refrigerated)
THE BREWERY : Mukai Shuzo founded in 1754 is a strictly Junmai-shu (pure sake) brewery. Mukai Kuniko, the head brewer (tōji) is one of the first female brewers in Japan. She is known for experimenting with new types of sake, most of which she produces in tiny amounts. The brewery is located right on the Japan Sea, almost in the water.
SOTO Junmai Daiginjo
Type:Junmai Daiginjo
Prefecture: Niigata
Rice Variety: Gohyakumangoku
Rice Polishing : 50%
Alcohol: 15.5%
SMV: -1
Acidity: 1.8
Soto, meaning outside was developed with the north American palate in mind. A soft, smooth sake with an elegant palate. Rice and light fruity aroma. Perfect to drink on it's own or for cocktails
Nabeshima Ginjo
- Product -Nabeshima Ginjo
- Brewery - Fukuchiyo Shuzo
- Type Yamada Nishiki
- Content 720ml
- Rice Polishing 50%
- Prefecture - Saga
- Alcohol percentage - 16%
- SMV
- Acidity
- Serving -Chilled
- Storage -Dark and Cool
Nabeshima Ginjo : An exceptional and award winning Junmai Ginjo with a Daiginjo polishing rate. Limited production and difficult to find even in Japan.
TASTING NOTES: An elegant well balanced and expressive combination of fruity and floral but with lightly dry. Hints of anise. Clean but complex. Serve chilled in a wine glass to appreciate the full aroma.
THE BREWERY: Founded in 1885 and located in the city of Kashima. This small, traditional brewery is dedicated to the production of exceptional sake. It gained internationally recognition in 2011 at the CBI, the most prestigious sake competition in the world winning the Champion title.