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Not only spicy, but also crisp, dry junmai ginjo-shu with a refreshing ginjo aroma and umami flavor.
Sake degree +15
Acidity 1.3
Rice polishing ratio: 50% (Gohyakumangoku)
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This sake has become a winter tradition.
Since it is bottled immediately after pressing, you can enjoy the pizzazz of carbon dioxide gas from the fermentation process.
The rice used is "Kitashizuku" from Hokkaido.
This is an unfiltered, unfiltered, pure sake made from 70% polished rice.
It is an active nigori sake with a strong moromi.
Japanese>English
ＫimＧ
This sake has become a winter tradition.
Since it is bottled immediately after pressing, you can enjoy the pizzazz of carbon dioxide gas from the fermentation process.
The rice used is "Kitashizuku" from Hokkaido.
This is an unfiltered, unfiltered, pure sake made from 70% polished rice.
It is an active nigori sake with a strong moromi.
Japanese>English
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Junmai Ginjo-Ginjo-Harazake that smells great on the rocks
A summer sake with a rich flavor and refreshing aroma that is enhanced on the rocks.
Polishing ratio 60
Sake degree +5
Japanese>English
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A limited-quantity product that won the Gold Award in the Premium Junmai category of the "Delicious Sake in a Wineglass Award 2021".
Japanese>English
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Fresh and elegant aroma with no cloying taste
Moderate sweetness and a full, fruity flavor. 50% polished rice.
Sake degree 5
Japanese>English
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100% Yamada-Nishiki used
Polishing ratio 50%.
Sake meter rating +3
The light, fruity aroma spreads softly, with a moist sweetness and refreshing acidity.
From "Abeno Harukas Shikoku 4ken Taste and Technique Tour
Japanese>English
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Crisp mouthfeel and gentle flavor.
It has a clear, refreshing taste without the heaviness of lychee, white grapes, or melon.
From "Abeno Harukas Shikoku Shiken Ajiya Gijutsu Meguri" (Abeno Harukas Shikoku Four Prefectures Aji and Gijutsu Tour)
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100% Kyoto-grown "Kyo no Kiraki" sake with an ultra-harsh taste and a crisp aftertaste
Sake degree is +16
Japanese>English
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Gohyakumangoku" sake rice produced in Tochio, Niigata Prefecture is used.
This is a luxurious junmai ginjo-shu made by polishing only the "Nakadori" portion of the sake to 55%.
It is a delicious sake with a fruity aroma and a smooth mouthfeel that only unfiltered sake can provide.
Japanese>English
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What would I be without sake?
Rice polishing ratio 55
Sake degree +4
Mellow umami with a refreshing aftertaste.
It is a perfect sake for the coming spring season.
Japanese>English
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Gin no Sei" sake rice is used.
It has a refreshing ginjo aroma with the delicious flavor of rice and a smooth, clean and light sake quality that you will never get tired of drinking.
Polishing ratio 50%.
Sake degree +4
Japanese>English
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This sake is made from 100% "Iwai" rice suitable for sake brewing, which is grown only in Kyoto Prefecture.
It is best drunk at room temperature or slightly chilled.
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Limited edition of about 1,400 bottles of Junmai Ginjo-shu, originally a Niichisozo, slowly matured in a snow chamber for 4 months.
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Sake degree +11
A very dry junmai sake
It is said to be the best junmai sake that tastes good warmed up.
Japanese>English
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It can be served cold or hot, but is best served warm or hot.
Japanese>English