kawauso
Rice used: Yamadanishiki from Tojo Special A District, Hyogo Prefecture
Ingredients: Rice, Rice malt
Alcohol content: 15-16
Rice polishing ratio: 60% or less
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kawauso
The young brewer, Nobuhiro Nakamura, has been attracting attention for brewing Nakajimaya, which bears his family name, and Kanenaka, which is a kimoto style.
Not only is it spicy, but it is also rich in umami.
It is a super dry junmai-shu with a good balance of soft richness and moderate acidity in the spiciness and a good combination of power and sharpness.
Rice: Yamadanishiki, Gohyakumangoku
Rice polishing ratio: 60%.
Sake degree: +15 to +19
Acidity: 2.0
Alcohol content:16
Japanese>English
kawauso
salty (taste)
Traditional sake brewing with the family motto, "There is no skill that excels in handcrafting"...Okuharima
This sake is brewed with "Yume Nishiki" rice produced in Hyogo Prefecture, polished to 55%, and is Okuharima's Junmai-shu.
It is a standard Okuharima sake that can be enjoyed cold or at room temperature. It is a slightly dry junmai sake with a strong rice flavor and a pleasant aftertaste.
Ingredients〉Rice (Hyogo Yume Nishiki: produced in Hyogo Prefecture), Rice malt (Hyogo Yume Nishiki: produced in Hyogo Prefecture)
Rice polishing ratio〉55
Alcohol content〉15
Yeast] Kyokai No.9
Reference price:1.8L ¥2,850
Japanese>English
kawauso
Easy to drink at room temperature, but quite rich when lukewarm.
This special junmai-shu is made from rice that has been polished to 60% and carefully fermented in a small brewery. After pressing, it is allowed to mature naturally in a storage tank before being bottled and released from the warehouse. The mellow and mature taste gives a sense of calmness to the drinker, and it can be used as a sake for a wide range of Japanese dishes such as fish and simmered dishes, as well as meat dishes.
Ingredients: Rice, Rice malt, Koji rice, Yamada Nishiki, Kake rice, Gohyakumangoku
Sake degree: +3
Acidity: 1.6
Rice polishing ratio: 60
Alcohol level: 16 degrees
Yeast: No.9 series yeast
Recommended drinking: Room temperature to lukewarm
Reference price: 1.8L ¥3,080
Japanese>English
kawauso
Flat at room temperature, aromatic and custardy when lukewarm.
This sake is a limited production of 36 koku (3,600 bottles of 1.8 liters) brewed by all the brewers with all their heart and soul.
This sake is a limited production of 36 koku (3,600 bottles of 1.8L) brewed by all the brewers at Nakao Brewery, the company that brought you Gen. No carbon filtration or water splitting is used to bring out the original mellow flavor of Junmai-shu. After the new sake is pressed, it is immediately heated and bottled. It can be drunk cold or warmed up. It has a soft sweetness that spreads on the palate, giving you the smooth taste of Hiroshima sake.
Rice Polishing 65%.
Rice used: Local rice
Sake degree +2
Acidity 1.4
Yeast used: Association No. 10
Alcohol content 16 degrees
Reference price: 1.8L ¥2,200
Japanese>English
kawauso
Crisp and dry, with no lingering aftertaste.
The most karakuchi of the Sanzenmori series ＜Nihonshudo +18＞ The best sharpness
Features
Sake degree +18, a measure of the sweetness and spiciness of sake, with a strong sharpness.
Standard Junmai Daiginjo Sake
Ingredients Rice polishing ratio 50%.
Sake degree +18
Alcohol content 15% to 16
How to drink: Lukewarm ○ Hot △ Room temperature ◎ Cold
Reference price: 1.8L ¥2,750
Japanese>English
kawauso
Apricot-like, with a strong sweetness.
This sake is an unfiltered, unpasteurized version of Yamahai Junmaishu, brewed using the "Yamahai Zukuri" method that we have been working on since 18 BY.
It is brewed with Gohyakumangoku and Yamadanishiki using No.7 yeast.
The aroma is relatively mild.
There is a faint hint of koji.
The mouthfeel is round and soft.
The mouthfeel is fresh and moist, with a rich extract feeling accompanied by a sweetness.
Ingredients Rice (domestic), Rice malt (domestic)
Alcohol content 15
Rice used: Yamadanishiki
Rice polishing ratio 60
Ignited
Yeast: Association 701
Reference price: 1.8L ¥2,954
Japanese>English
kawauso
Chestnut aroma, slight acidity, slightly spicy
Yoshino cedar, which resists scent and is waterproof, is ideal for sake brewing tools such as vats and barrels. Until the invention of enamel tanks, it was indispensable for sake brewing. The brewery still uses wooden vats made of Yoshino cedar. They also brew sake in wooden vats. The sake brewery faces the Yoshino River near where the Yoshino cedar cut from the mountains was once shipped. No yeast is added to all of the sake. No cultured yeast is used at all. Only the naturally occurring yeast that lives in this brewery in Yoshino is used for alcohol fermentation. This is probably the only rare sake brewing method in Japan. Yamahai-zukuri is also used, but the sake unique to this brewery is made using mizutamoto-zukuri. It was developed in the Muromachi period (1333-1573) at Shoreki-ji Temple on Bodai Mountain in Nara. It is a sake brewing method that relies on the fermentation of lactic acid bacteria with the brewery, and has a unique primitive aroma.
This Yamahai Junmai Ginjo was newly added to the lineup in 25BY.
It is a "lightly muddled" sake that is brewed to be soft and comfortable to drink among Hanaboe's Yamahai.
Rice type: Yamadanishiki
Rice polishing ratio 70%.
Sake degree +4
Acidity 3.0
Alcohol content 18 degrees
No added yeast
Reference price: 1.8L ¥3,300
Japanese>English
kawauso
It has a unique yeast aroma like natto (fermented soybeans). It is dry but also has a little sweetness.
We developed this product in search of a nigori-shu that is easy to pair with meals, with the fresh flavor of new sake and the mellow feeling characteristic of nigori. The sake mother brewing method is called "Bodai-moto-zukuri", which is the brewing method of "Bodaiyama-shu", which is said to have started at Shoreki-ji Temple on Bodai Mountain in Nara. This method uses "Soyashi-mizu," which contains plenty of natural lactic acid, to make sake, resulting in a crisp, acidic taste. When it is a new sake, it has a freshness and can be a little dry. As it matures, it becomes richer and sweeter, and the taste changes to one with depth. The label is handmade by the priest of the local temple, Mairaiji, which is famous as a "print temple".
Sake quality: Junmai namaishu
Rice: 100% Omachi rice from Okayama Prefecture
Ingredients: Rice, Rice malt
Rice polishing ratio: 65%.
Alcohol content: 17%.
Reference Price:1.8L ¥2,970
Japanese>English
kawauso
Banana-like aroma, deep flavor.
Yamadanishiki polished to 48% polished rice ratio is used. It is Koshino Kanbai's Junmai Daiginjo sake that has the original flavor of rice. It is characterized by a broad and thick taste with low acidity, and its smoothness and aroma are also very attractive.
Rice: Yamada Nishiki (produced in Shizome-cho, Miki City, Hyogo Prefecture)
Rice polishing ratio 48
Alcohol content 16 degrees
Sake degree +4
Reference price: 1.8L ¥5,500
Japanese>English
kawauso
It is thick like amazake, sweet like rice, and sour like yogurt. Contrary to its appearance, it has a refreshing aftertaste. It goes well with Katsuo no Tataki.
There are many nigori-shu, but this Kawanakajima is a little different.
It is made from Miyamanishiki, a sake rice produced in Nagano prefecture, polished to 65% and finished with pure rice.
It has a pleasant taste and a smooth mouthfeel. The secret is that the mash is carefully strained through the back of the bottle.
Alcohol content: 15 - 16 degrees
Sake degree -27
Acidity 1.8
Amino acidity 1.4
Type of rice: Shin-Miyama Nishiki
Rice polishing ratio 65
Japanese>English
kawauso
Melon-like aroma, crisp on the palate.
This is a very limited edition of freshly made new sake, pumped directly from the tank.
75% is gut-busting from the first sip!
While it has the freshness of new sake, it also has the bold flavor of Namimoto!
It is sometimes sweet, sometimes sour, sometimes bitter and sharp.
Manufacturer: Oyakoh Shuzo (Kanagawa Prefecture)
Specified Name Junmai-shu
Raw/Heat-pressed raw sake (no heat treatment)
Sweet and spicy: Dry ■Raw rice: Yamadanishiki from Tokushima ■Polishing ratio: 75% ■Alcohol content: 17 degrees ■Nihonshudo: +5.0 ■Acidity: 2.5
Reference Price:1.8L ¥3,300
Japanese>English
kawauso
The fruity aroma, the unique tartness of the Futaba, and the sweetness of the rice spread purely in your mouth.
It's still delicious, Futaba.
Doala and Futaragi" is a collaboration between Magnetic Field, Maruishi Brewery and Doala of the Chunichi Dragons.
It has a mild aroma and a fully ripe, rich flavor." The sake has a slightly sweet taste that can be enjoyed by amateurs and experts alike, and makes the most of the king of sake rice, Yamada Nishiki.
Name: Doala to Futaba Junmai Genshu
Ingredients: Rice (domestic), Rice malt (domestic), 100% Yamada Nishiki
Rice polishing ratio 65%.
Alcohol content 16 degrees (unpasteurized)
Japanese>English
kawauso
Silky mineral water
Shiraoi x Dragons
Sawada Shuzo, founded in 1848, had its koji room in the brewery destroyed by fire in November 2020. Sekiya Jozo and three other breweries took over koji production and are now shipping sake as usual.
It is made from 100% Wakamizu, a sake rice produced in Chita Peninsula, Aichi Prefecture, and polished to 60%.
Shiraoi x Dragons Special Junmai Sake can be enjoyed cold or warmed up, and the more you drink it, the more the flavor spreads.
alc: 15.5
Sake degree: +2
Acidity: 1.7
Raw Rice: "Wakamizu" from Aichi Prefecture
Rice polishing ratio: 65
Reference Price:750ml ¥1,650
Japanese>English
kawauso
It is light like mineral water.
The dry sake made for the restaurant "Shogetsu" near the brewery, which is famous for its white shrimp dishes, is called "Mansyuizumi Tsuru".
Place of production : Toyama pref.
Sake Brewer : Masuda Shuzoten
Sake Meter: +8.0
Acidity: 1.7
Rice type: Gohyakumangoku
Rice polishing ratio: 60
Alcohol content: 16.3
Specified name: Ordinary sake
Reference Price:1.8L ¥2,750
Japanese>English
kawauso
Unique aroma, refreshing mouthfeel
About Yamazaki-Jo Yume-Ginka DREAM Junmai Daiginjo Original Sake
Mt. Mikane, located on the eastern edge of Nishio City in Aichi Prefecture, is a place rich in nature. It is a perfect place for the Asagimadara, the only butterfly famous for crossing the sea, to fly to the ocean. The Asagimadara come here in autumn as a stopover point for their migration, and from here they fly as far as Kikai Island, Amami Oshima, Okinawa, and Taiwan.
This sake is a Junmai Daiginjo sake brewed with "Yumeginga", a new breed of sake rice bred in Aichi Prefecture, and subsoil water from the foot of Mikane Mountain. It is brewed with such dreams and hopes that it will fly from this place to the world. It has a gorgeous aroma and a wide, rich taste.
Rice: 100% Yume Ginka from Aichi Prefecture, Polishing ratio: 50%.
Alcohol content: 16 degrees
Reference price: 1.8L ¥3,806
Japanese>English
kawauso
Slightly carbonated. Lingering.
Seasonal.
This sake is made using Omachi for the koji rice and Akebono for the Kake rice. Only the "nakatori" part of the junmai ginjo sake is bottled in its raw state.
You can taste the mellow and rich flavor of this sake, and it is characterized by its smooth throat.
The aroma has a gorgeous ginjo flavor.
You can also feel a refreshing element.
The mouthfeel is fresh and crisp.
The mouthfeel is slightly light, with a clear, cider-like taste and refreshing acidity.
There is a sweetness, but it is balanced with the acidity and has a crispness that makes it pleasant to drink.
The aroma is gorgeous, but there are no flashy elements in the taste, and the finish is mainly refreshing.
This Junmai Ginjo is a brushed-up version of the sweet sake that Kamishin Shuzo has inherited.
You can taste the mellow and rich flavor that melts in your mouth, while the sake is characterized by its light and smooth throat.
By using Omachi rice for the rice malt, it has a sharp taste with a clear outline.
Alcohol / 16
Rice polishing ratio / 58
Koji Rice / Omachi
Kake rice / Akebono
Yeast used/In-house yeast
Reference Price:1.8L ¥2,980
Japanese>English
kawauso
More fruity than "G" and "H", easy to drink, sweet, banana.
N" has a luxurious silver color ring.
This sake is a direct pumping version of "Saku Junmai Daiginjo Masanotomo Nakadori", the representative sake of "Saku" which has won many contests.
It is a very beautiful sake with a sweet elegant aroma, a high crystal clarity, and a gorgeous yeast-derived aroma blended with natural sweetness, yet with a prototype refreshing taste.
It is a very easy to drink sake that has a very good mouthfeel, and it is easy to go on drinking two or three glasses at a time.
This sake has a different elegance from the other prototypes, as it is made from the same malt as the "Ganochi Nakadori Junmai Daiginjo"!
Manufacturer Shimizu Seizaburo Shoten (Mie Prefecture)
Specified Name Junmai Daiginjo
Raw / Hi-ire Hi-ire sake (with heat treatment)
Sweet & Spicy: Slightly dry ■Raw rice: Yamadanishiki from Mie Prefecture ■Polishing ratio: 50% ■Alcohol: 15 degrees ■Non-disclosed level of sake ■Acidity: Non-disclosed ■Toji: Tomohiro Uchiyama ■Yeast: Self-preserved strain
Reference Price:750ml ¥2,475
Japanese>English
kawauso
More fruity than "G", with a lighter sweetness.
The "H" in "IMPRESSION-H" is the "H" in "Honochi".
IMPRESSION-H" is the direct pumping version of "Honochi".
It has a sweet and clean aroma, a refreshing sweetness as if you had tasted the mash directly from the tank at the brewery, and a light bubbling sensation that dances lightly on your tongue.
Beyond the fresh sweetness of the fruit juice, there is a solid acidity and richness that gives the IMPRESSION Series a refreshing impression.
Manufacturer Shimizu Seizaburo Shoten (Mie Prefecture)
Specified Name Junmai-shu
Raw / Hi-ire Hi-ire sake (with heat treatment)
Sweet & Spicy: Slightly dry ■Raw rice: Domestic rice ■Polishing ratio: 60% ■Alcohol content: 16 degrees ■Non-disclosed sake strength ■Acidity: Non-disclosed ■Toji: Tomohiro Uchiyama ■Yeast: Association 401 yeast
Reference Price:750ml ¥1,760
Japanese>English
kawauso
Sweet aroma with a clean aftertaste
The "G" in "IMPRESSION-G" is the "G" in "Gennochi".
IMPRESSION-G" is the direct pumping version of "Gennochi".
GENNOCHI" is one of the representative brands of the brewery which has been awarded in various contests.
It has a refined taste typical of Kyokai No.7 yeast.
Even though it is a fire-retarded sake, the carbon dioxide gas is still alive and the freshness is still there this year.
It has a refreshing sweet aroma like a tank of malt during fermentation, and a sharp taste with a crisp acidity and umami that will not make you tired of drinking it.
Manufacturer Shimizu Seizaburo Shoten (Mie Prefecture)
Designated as Junmai-shu
Raw / Hi-ire Hi-ire sake (with heat treatment)
Sweet & Spicy: Slightly dry ■Rice: Domestic rice ■Polishing ratio: 60% ■Alcohol content: 16 degrees ■Non-disclosed sake strength ■Acidity: Non-disclosed ■Toji: Tomohiro Uchiyama ■Yeast: Association 701 yeast
Reference Price:750ml ¥1,760
Japanese>English