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Smooth and floral
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Slightly above average
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V good
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Aiyama 35%
Polish>English
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Green Label. Tokubetsu Junmai
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Akita Royal Straight Flush Diamond. 15%
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The Wataribune rice varietal was extinct for 80 years before Yamauchi san, the owner/brewer of Huchuhomare who revived it using 14g of seedlings from the National Institute of Agrobiological Sciences. The pinnacle of the Wataribune range, this sake offers fresh fruit- driven aromas. The flavors gently & lovingly envelope your palate cumulating with a very crisp and clear finish.
Huchuhomare, Ibaraki
Alcohol
16.5%
Rice
Wataribune
Semaibuai
35%
SMV
+3
Acidity
1.5
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Origin: Isojiman Premium Sake Brewing, Shizuoka
ABV: 16%
Rice: Akaiwa Omachi
Volume: 720ml
Semaibuai: 55%
SMV: +3
Acidity: 1.2
Grade: Tokubetsu Junmai
This is one of Isojiman most popular sakes & the Omachi 55 has a spirited aroma and a fruity palate. Full of Umami and well-balanced sweetness, it matches well with a wide variety of dishes. Akaiwa, a city in Okayama is widely recognized as having the perfect soil and climatic conditions for the cultivation of Omachi.
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Using nabeshima classic kobo, this sake offers gentle hints of fruit on entry with strikingly clean umami and a crisp, sharp and dry finish. Yokawasan in Hyogo is famed for its highly prized yamadanishiki rice.
Fukuchiyo Shuzo, Saga
富久千代酒造有限会社, 佐賀県
Alcohol
アルコール度数 16.0%
Rice
原料米 吉川産山田錦
Semaibuai
精米歩合 50%
SMV
日本酒度 +5~6
Acidity
酸度 1.3
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Tasting Notes: Fruit-driven bouquet with a luxurious mouth-feel with a gentle & calm finish. Can be enjoyed both warm or chilled. Ibaraki faces the vast Pacific Ocean which lends to the inspiration behind its name 太平海.
Alcohol
アルコール度数
15.5%
rice
原料米
Gohyakumangoku
五百万石
Seimaibuai 精米歩合
55%
SMV
日本酒度
+2
Acidity
酸度
1.5
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Tasting Notes: Fruit-driven bouquet with a luxurious mouth-feel with a gentle & calm finish. Can be enjoyed both warm or chilled. Ibaraki faces the vast Pacific Ocean which lends to the inspiration behind its name 太平海.
Alcohol
アルコール度数
15.5%
rice
原料米
Gohyakumangoku
五百万石
Seimaibuai 精米歩合
55%
SMV
日本酒度
+2
Acidity
酸度
1.5
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Rice
Raw Rice
Yamada Nishiki Yamada Nishiki
Seimaibuai
Seimaibuai
50%
SMV
Japanese Sake
+3
Acidity
Acidity
1.4
Chinese>English
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The polishing at 45% is extravagant for a Junmai Ginjo. Flagship of Kanbai Shuzo, this sake exhibits excellent structure with clean and refreshing acidity on the finish. Finish is moderately dry & this sake matches well with richer cuts of maguro & grilled wagyu.
Alcohol: 16.0%
Rice: Miyama Nishiki
Semaibuai: 45%
SMV: +3
Acidity: 1.5
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Origin: Nagai Shuzo, Gunma
ABV: 50%
Semaibuai: 50%
SMV: +2
Acidity: 1.3
Vol: 720ml
International Wine Challenge 2016, Junmai Daiginjo Gold Medal
Rich flavours of pineapple, melon, ripe citrus, strawberry, mandarin and fruit preserve, Hints of passion fruit, tangerine and apple integrate well on the palate with banana, honey, fig and candied fruit. Good acidity and a rich, creamy texture, well balanced with a clean, dry finish.
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Clean and clear this honjozo gives one a good impression of a layered sake that works better at or near room temperature. WORD: Clean WINE: Dry reds/crisp whites BEERS: Dry ales FOODS: Sake pub fare, salty and savory, grilled everything!
Prefecture
Niigata
SMV
+6
Acidity
1.0
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Like, easy to drink
OnnanakaseJunmai Daiginjo
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Country: Shizuoka, Japan
Alcohol Level: 16.9%
Dryness: +3.0
Polishing: 50%
Tasting Notes: This full-bodied sake is smooth and silky in the initial phase, opening up to different layers of flavours, like raisins, figs, vanilla and brown sugar. It is rich and creamy especially when served warm.
Goes well with: Savory dishes
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Like, refreshing and light
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Kiku Masamune Kimoto Junmai Daiginjyo is the masterpiece of the Kiku-Masamune sake brewery, with its exquisite harmony of a smooth aftertaste. It is authentically made with the brewery’s famed Kimoto method for a richer, more distinctive taste.
Japanese Name: 菊正宗 生酛 純米大吟醸
Prefecture: Hyogo
Volume: 300ml / 720ml
SMV: +3.5
Alcohol %: 15-16%