Omachi rice is polished to 55%, and the mash is carefully fermented at a low temperature using 1801 yeast. The sake is transferred to a tank via Yabuta filtration and bottled unfiltered as nama (raw) sake without any added water. It is then aged at a low temperature for about six months. The moderate ginjo aroma and the rich, distinctive flavor of Omachi rice create a perfect balance.
This is a bottle that takes advantage of traditional sake brewing techniques while exploring the possibilities of sake. The fine bubbles that arise from the secondary fermentation in the bottle and the fruity Ginjo aroma rise from the misty lees.
This Daiginjo sake, created by Miyao Shuzo, is made with high-quality Yamada Nishiki rice from Hyogo Prefecture that is carefully polished at their own rice milling factory. The rice is then washed and soaked in just seconds, followed by a koji-making process with precise temperature control. The sake is then fermented in small batches at a low temperature, and aged for an extended period. This results in a refreshing aroma and a smooth, sharp taste. Experience the blend of tradition and modernity with this high-quality sake, crafted with centuries of tradition and unique smelting technology.
Perfect for gifting or indulging in a refined taste experience.
This Sake Uses 100% "Kura no Hana" rice suitable for sake brewing from Kesennuma. Junmai Daiginjo brewed slowly at a low temperature in the bitter cold. A gorgeous fruity scent. It has a mellow texture, a well-balanced flavor, and a gentle sweetness. The aftertaste is sharp and crisp.
Sake brewed from yeast flower from Nadeshiko, the sake rice of Iwate Prefecture. It has a bright scent and a refreshing aftertaste. Enjoy the world of colorful aroma and flavor woven from acid and Nadeshiko flower yeast. Sweet type of alcohol.
This is a masterpiece by Suminoe of Ishinomaki, known for brewing sake that represents Miyagi Prefecture. The rice used is "Kuranohana," a variety developed specifically for sake brewing by Miyagi Prefecture. The yeast used is "Miyagi yeast," making it a pure rice ginjo sake made entirely from Miyagi ingredients.
The name of the sake, "Kuranohana," is derived from the sake brewing rice developed by Miyagi Prefecture.
The fresh fruit aroma, subtle sweetness, and refreshing acidity blend harmoniously in your mouth. You can enjoy a refreshing, clear aftertaste even after drinking.
Experience the exquisite taste of Kanbai Shuzo's Miya Kanbai Junmai Ginjo Origarami (15%) 720ml – a delicately crafted sake with a unique fragrance. Savor the indulgent oori flavor that lingers on your palate. Take your time to enjoy each sip, as if savoring a succulent fruit.
A delightful aroma of sweet and sour plums fills the air. When you take a sip, your mouth is filled with a tantalizing sweet and tart balance that is gentle on the taste buds. The low alcohol content lets it go down smooth without being too strong for the palate. I can easily imagine it being a great accompaniment to yakiniku--a traditional fatty dish. Enjoy it chilled, on the rocks, or mix it up with your favorite carbonated drink. Suitable for all, even those who don't usually drink sake.
Hitachi Nishiki is a rice suitable for sake brewing in Ibaraki Prefecture, developed in the local prefecture. The only Morishima brand sake labeled as “dry”. Even if you say dry in one word, it is still Morishima. A well-balanced taste that combines transparency and freshness. The image is polite and neat, not gaudy. Please enjoy the beautiful dry Morishima.
On days when you want to eat a lot, have a dry cup that is as good as cooking with oil. The light and smart aftertaste goes well with meat dishes such as roast beef, Happosai, and fried tofu.
Zanpa Black is a delicious Awamori has been loved over generations, earning it's nickname 'Zankuro'. Popular for it's crisp and refreshing taste, Zankuro has won various awards of excellence over the years.
This item accounts for 70% of total shipments. We always use Yamadanishiki for the Jyuku Koji part and Moto starter. Koji cleaning level is 50% comparable to Daiginjo. Added steamed rice Kakemai is Gohyakumangoku cleaned to 60%. We think this combination is best for both cleanliness and deliciousness. This is a popular product used in a very wide range of applications.
Made with 'Yamada Nishiki' brewing rice. This sake's brilliant aromas lead to a smooth, rich flavour and a refreshing coolness. This sake is the perfect drink for special occasions.
Australian Sake Awards 2022 -
