Sake

This wine is from Japan, Hiroshima region. Since olden times, most sake has been brewed with ordinary food rice. Also today, the mainstream of sake consists of local sake (jizake) brewed with ordinary rice harvested in that area. Already in the past, in Hiroshima and the Chugoku area rice of high quality was harvested thanks to the cold water springing up in the mountains and the cool climate at night. Junmai Takehara is brewed with Shin-Senbon and other rice locally grown in Hiroshima.Koji rice is the ingredient that has the greatest influence on the taste. In general, it takes 46 hours to make koji-rice, but we spend more than 50 hours, the time necessary for making koji-rice for Daiginjo sake. In this way, we are able to make koji-rice with a solid taste and brew sake with a richer... Less

This wine is from Japan, Yamagata region. Ban Ryu means “ten thousand ways.' It is an expression used in the sake world to answer the question, in how many ways is one sake different from another. The answer, in 10 Thousand Ways: the yeast, the koji, timing of brewing, etc., It also means, more informally, “versatility.' The brewery was trying to catch both meanings by naming this honjozo Ban Ryu or Ten Thousand ways, however, they passionately believe it can be enjoyed in 10 Thousand ways-chilled, warmed, hot, with light food, heavy food, sweet food and spicy food.. Seimaibuai: 65%Nihonshudo: +1Acidity: 1Aminno Acidity: 1.2Rice: Yamagata table riceYeast: Association #10Shubo Method: Kohon TohkaPressing: YabutaFiltration: Paper filter to remove small particlesPasteuri zation: Twice... Less

This wine is from Japan, Akita region. Unlike most nigori, or cloudy sake, which is made from less expensive and lower quality sake, this nigori is a junmai ginjo with its base “brew' being a favorite among many. It is also an “usu nigori' or “light nigori,' containing less rice solids, or kasu. The brewery makes it light so consumers can really taste the sake.. Seimaibuai: 55%Nihonshudo: +1.0Acidity: 1.5Amino Acidity: .o8Rice: Akita Sake KomachiYeast: Special House YeastShubo Method: SokujoPressing: YabutaFiltration: SF FilterPasturizati on: Once. This nigori is bright, lively and fruity but finishes dry. Although not super chewy, it has a nice “meatiness.' It's texture is more prickly and lively on the tongue than milk-shaky. RICE Wine Sake

This wine is from Japan, Oita region. Fragrant floral & fruit aromas enrich the round, supple flavors of creamy melon, light Fuji apple and a hint of dairy that blankets the palate through the water-like finish. Wine Sake

This wine is from Japan, Okayama region. Seimaibuai: 60%Nihonshudo: +4Acidity: 1.4Amino Acidity: 1.3Rice: Home-grown Yamada NishikiYeast: #9Shubo Method: SokujoPressing: YabutaFiltration: Charcoal filtrationResting : 6 months in tanks, and blended with 1 to 5 year-older batchesPasturizat ion: Twice in bottle, plate heater. This junmai is soft, relaxed and mellow, with notes of peaches and strawberries. It complements yakitori, nutty cheeses and spicy Italian meats. RICE Wine Sake

This wine is from Japan, Hiroshima region. Seimaibuai: 50%Nihonshudo: +5.0Acidity: 1.3Amino Acidity: 0.9Rice: Hattan NishikiYeast: Apple YeastShubo Method: KoontokaPressing: YabutaFiltration: LightPasteurizati on: Twice. This Daiginjo is delicate, soft and clean, showing hints of green apple. It should be served chilled and paired with salads, grilled chicken, sushi and sashimi. RICE Wine Sake

This wine is from Japan, Shiga region. Seimaibuai: 60%Nihonshudo: +4.0Acidity: 1.8Rice: TamazakaeYeast: Association #1401Shubo Method: SokujoPressing: FuneFiltration: Filtered to remove small particlesPasturiz ation: once. Technically qualifying as a junmai ginjo, this junmai is a great introduction to sake. It is earthy and mushroomy in the nose but reveals light, fresh notes of grapefruit and melon on the palate. Its structure is open and dynamic, its body light, its finish crisp and clean. It complements flavorful foods like cooked Japanese food and French or new American. RICE Wine Sake

This wine is from Japan, Shiga region. Seimaibuai: 60%Nihonshudo: +4.0Acidity: 1.8Rice: TamazakaeYeast: Association #1401Shubo Method: SokujoPressing: FuneFiltration: Filtered to remove small particlesPasturiz ation: once. Technically qualifying as a junmai ginjo, this junmai is a great introduction to sake. It is earthy and mushroomy in the nose but reveals light, fresh notes of grapefruit and melon on the palate. Its structure is open and dynamic, its body light, its finish crisp and clean. It complements flavorful foods like cooked Japanese food and French or new American. RICE Wine Sake

This wine is from Japan, Hiroshima region. Seimaibuai: 65%Nihonshudo: +1.0Acidity: 1.5Amino Acidity: 1.0Rice: Mostly ShinsenbonYeast: #10Shubo Method: KoontokaPressing: YabutaFiltration: LightPasteurizati on: Once. This Nigori is bright and lively with fresh tropical notes. Creamy and almost chewy on the palate, Joto Nigori pairs well with spicy Asian foods. Serve chilled. RICE Wine Sake

This wine is from Japan, Fukushima region. An extra dose of brewer's alcohol adds a very dry, but light sharpness. Elusive fruit and rice aromas/flavors keep you guessing up to the refreshing, cleansing finish. Wine Sake

This wine is from Japan, Akita region. Seimaibuai: 55%Nihonshudo: +1.5Acidity: 1.5Amino Acidity: .08Rice: Akita Sake KomachiYeast: Special House YeastShubo Method: SokujoPressing: YabutaFiltration: SF FilterPasturizati on: Once. This junmai ginjo is a favorite with new and seasoned sake drinkers alike. With a seimaibuai of 55%, it is soft and light on the palate, with a delightful fruitiness characterized by peaches, strawberries and papaya. It finishes with a white pepper spice.. Best served chilled, it complements light foods like salad, sushi and sashimi. It also cools down spicey Asian foods. It can also be paired with very salty or rich foods, as well as certain cheeses and desserts. RICE Wine Sake

This wine is from Japan, Akita region. Pure Dusk begins with polishing away all but 45% of the rice grain, leaving only the finest components. This attention to detail, coupled with soft, riverbed water, produces a highly refined sake with a fragrant bouquet and a complex flavor.. Type:SMV+3 Grape Variety Used:Komachi rice (45%) Appellation: Akita, Japan Alcohol Level:15.5% Acid Level:1.3 RICE Wine Sake

This wine is from Japan, Niigata region. The crisp fennel aroma commands sensory attention from the beginning while herbaceous aromatics with notes of white pepper dance on your tongue through each sip. Wine Sake

This wine is from Japan, Aomori region. Shizuku, or free run, method of filtering creates whimsical floral aromas & slight creamy richness on the front palate with subtle flavors of fruit & spice towards the finish. Wine Sake

This wine is from Japan. Type: Junmai DaiginjoAlc/Vol: 15.7%Rice Polishing Rate: 50%Rice Varieties: Yamadanishiki, NihonbareNihon Shudo (Sake Meter): 0 (neutral)Serving Temperature: Chilled or room temperature. Excellent for pairing with fine Japanese cuisine such as sashimi, tofu dishes, and lightly flavored sauteed poultry, beef and vegetables. Also excellent for fusion and crossover cuisine which uses such traditional Japanese flavors as yuzu citrus, konbu kelp, dashi soup stock and soy sauce. RICE Wine Sake

Aromas of clean honeydew rind, grainy rice with a touch of earth. impact on palate is soft and rich but not cloying. A gentle sweetness envelops tongue while clean, high-strung acidity does work. It has loads of body but is able to maintain tightness and structure. While spicy honeydew and dry anise dominate up front, finish is dry with good spicy white pepper and jasmine notes.

Shimizo-No-Mai Pure Dawn is clear in appearance. aroma has hints of orange peel and light floral notes, with an underlying minerality. It's fresh and well-structured, with subtle notes of pear and Fuji apple. Creamy mouthfeel, finishes soft-sweet to dry.

This wine is from Japan. This Junmai sake is made from the finest quality sun-nurtured rice and pure, mineral-rich filtered Japanese well water. It is naturally fermented with rice, water and malted rice, called koji.Fu-Ki Sake enhances the flavor of food by cleansing and sanitizing the palate.Best served chilled in a traditional Sake cup.. IngredientsRice: Standard Junmai grade rice, with 30% of the outer husk polished off, grown in Japan.Water: Filtered Japanese well water.Koji Rice: Standard Junmai grade koji rice, grown in Japan.Product character: Description: No distilled alcohol added. Purely made from rice. Rice body, adequate acidity.Alcohol by Volume: 16%Sake Meter Value: 0, plus or minus 1.5. Best way to drink: Served as chilled or room- temperatureFood matching: Junmai Sake is... Less

Mellow and dry profile in which flavor and finish meld together, with plenty of richness of rice evident. Yasutaka Daimon is sixth-generation director of family brewery. His kura (sake brewery) is blessed with a natural spring providing water which is rich in minerals and pure enough to be used in production of excellent sake. International Wine Cellar rating: 88.

Soft, honey-laced nose with just a tad of fruitiness. Dry overall, but with a sweet element creeping out of background. Good richness and overall balance in a slightly dry profile. Tottori Prefecture where Mantensei is located is one of least populated regions of Japan - mountains, oceans and wooded areas vie for space with people in minority. clean air and cold winters make it ideal for sake brewing. International Wine Cellar rating: 90.

This wine is from Japan. Hakutsuru Excellent Junmai Sake has been brewed with a 250-year-old traditional technique of HAKUTSURU as our main product that has been getting good reputation from our long-loving customers. It is characterized by its well-matured, full-bodied taste and mellow reverberation.. ALC. 15.0% BY VOL.INGREDIENTS : RICE, RICE KOJISAKE METER VALUE : +4. Matches almost any dish. If served hot, has a good affinity with dishes with a salty taste or a soy sauce taste and dishes with body.Tempura (with salt or dipped in sauce), Sukiyaki, Tofu dishes, and Pot dishes (e.g., Shabu-shabu). RICE Wine Sake

This wine is from Japan, Nara region. Premium Junmai Japanese Sake. TY KU Sake Silver delivers an exciting value price point. It introduces exceptional quality, smooth flavor profile, contemporary style and unprecedented value. TY KU Sake Silver is expertly brewed in Nara, Japan, home of the world's first sake brewery dating back to 680 A.D. This premium Junmai sake utilizes 30% milled sake rice. The Junmai classification represents the top 15% of all sake in the world. It is one of the purest beverages on the planet, made from only four all natural ingredients; rice, water, yeast & koji. RICE - Specialty Akebono rice from Japan. 30% of rice grain milled away for purity.WATER - Pristine iron-free natural spring water from the mountains of Japan.YEAST - Famed #901 yeast strain brings forth... Less

This wine is from Japan, Yamagata region. Ban Ryu means “ten thousand ways.' It is an expression used in the sake world to answer the question, in how many ways is one sake different from another. The answer, in 10 Thousand Ways: the yeast, the koji, timing of brewing, etc., It also means, more informally, “versatility.' The brewery was trying to catch both meanings by naming this honjozo Ban Ryu or Ten Thousand ways, however, they passionately believe it can be enjoyed in 10 Thousand ways-chilled, warmed, hot, with light food, heavy food, sweet food and spicy food.. Seimaibuai: 65%Nihonshudo: +1Acidity: 1Aminno Acidity: 1.2Rice: Yamagata table riceYeast: Association #10Shubo Method: Kohon TohkaPressing: YabutaFiltration: Paper filter to remove small particlesPasteuri zation: Twice... Less

This wine is from United States, Oregon region. The perfect synthesis of luscious ripe plum, creamy almond and bright citrus notes blend seamlessly with premium sake. This is a fantasy for your palate, form the rapturous fruit and citrusy nut aromas to a finish that blossoms delightfully on your tongue. Sipping this lovely plum infusion will carry you off to an enchanted evening of Hanami (flower viewing) under a luminous moon. RICE Wine Sake

This wine is from Japan, Nara region. Premium Nigori Sake infused with coconut. TY KU Coconut Sake has a silky texture with the refreshingly sweet taste of coconut and hints of vanilla. This Nigori is made from Junmai sake and brewed in Nara, Japan, home of the world’s first sake brewery dating back to 680 A.D. The Junmai classification represents the top 15% of all sake. Shake well before serving.. RICE - Specialty Akebono rice from Japan. 30% of rice grain milled away for purity.WATER - Pristine iron-free natural spring water from the mountains of Japan.YEAST - Famed #901 yeast strain brings forth pleasing fragrance and aroma.KOJI - Handmade koji rounds out the full-body and flavor. RICE Wine Sake

This wine is from Japan. Wine Sake

This wine is from United States, Oregon region. Wine Sake

Clean and slightly creamy on the front palate this very complex Daiginjo is quite dry yet mellow with subtle layers of fruit & spice flavors. Let your palate do the work as this pristine beverage embraces your taste buds with an experience of pure pleasure.

At 50% of Seimai Buai, the Yamadanishiki rice is polished to the level required of a Daiginjo Category. This sake has a graceful aroma and well-rounded flavor. This prize winning product is nothing but perfect sake everybody will agree. Wine SAKE

This wine is from Japan. Wine Sake