Junmai Ginjo

Shirataki-Shuzo is established in 1855 at Echigo Yuzawa in Niigata prefecture, which is ideal climate of making sake. Echigo Yuzawa is famous for heavy snowfall and hot springs.
This is an aged Jozen-Mizunogotoshi, aged carefully at very low temperature. It has slightly sour taste with very deep and rich aftertaste. Moderate aroma of lychee and dried fruits, combined nutty aroma.

One of the central pillars of the Masumi brand. A light, fragrant junmai ginjo. Subtle astringency and a fragrance reminiscent of young Fuji apples. A superbly balanced dry sake.

This Junmai Ginjo is made of Omachi cultivated in Okayama Pref. The rice field is fixed in Fujita district in Okayama city every year. The Brewery owner Nate visit the farms almost ever year and farmers frequently come to this brewery. Flavour and tastes of Omachi is very characteristic. It is soft and mellow, a sense of feministic.

A rich aroma and a deep, full-bodied flavor with a refreshing aftertaste from the natural carbonation in the bottle. Experience a unique depth of flavours beyond what traditional Junmai Daiginjo offers.

Beautifully balancedand structured sake with juicy peach, strawberry and nectarine flavours sweeping smoothly across the palate. Slightly sour edge develops to delicately define the clean finish with gentle acidity.

This Junmai Ginjo sake has a gorgeous ginjo aroma and a well-balanced taste of Yamada Nishiki rice. It goes well with light dishes such as sashimi, and is recommended for women and those new to sake.
The name comes from "Ichiban-Popponent," which means the horse with the most betting on a horse race. This sake was named with the hope that it would become the "most popular" sake, and is a staple of the Nanakanba series that has been loved by customers for many years.

A gentle aroma reminiscent of pears and ripe peaches. When you put it in your mouth, the silky, delicate flavor of rice and high-quality acid spread out in a well-balanced manner. The aftertaste leaves a moderate aftertaste, and it goes down quickly. It has a dignified, hearty taste.

The brewery recommends this as a ``fuyuhiyazake,'' which is neither new sake nor chilled sake, and is recommended to be enjoyed chilled even in the cold winter, and to go well with hot pot dishes and seasonal ingredients. Indeed, it is a high-quality sake that goes well with any dish.

Also, when heated, the sweetness of the dormant rice comes out and the rice becomes more swollen and warmed up. It's an exquisite sake that can be enjoyed at any temperature. It can be said to be a slightly dangerous sake that goes well with Japanese food and sake accompaniments such as hot pot, delicacies, sashimi, and salty yakitori.

森嶋　　美山錦　純米吟醸　しぼりたて生原酒　（15％）　720ml

Established in 1869, the brewery is uniquely located extremely close to the Pacific Ocean. It is a small boutique sake brewery led by Shoichiro Morishima(6th generation).
Adopting the latest equipment, traditional methods and honed sensitivity.

Top-class sake with the rice center-stage

Named after the beauty of the nearby Mt. Kaikoma. Hints of porridge with nectarine jam. Off-dry with a refreshing acidity and texture like tweed. Very tidy but flavorful umami fills the mouth releasing oats and nuts before a dry finish. Delicious at any temperature but warm up to unleash even more flavor.

Try yakitori, sauteed dishes, roast chicken or sardines.

Platinum in Junmai category from Kura Master 2020
Prize in Junmai category from International Wine Challenge 2020 Sake
Gold in Junmai category and Great Value Sake Award from International Wine Challenge 2019 Sake
Platinum in Junmai Daiginjo category from Kura Master 2019
Prize in Junmai category from International Wine Challenge 2020 Sake
Silver in Junmai category from Sake Competition 2018
Bronze in Junmai category from International Wine Challenge 2017 Sake
Namanama Junmai

This sake 'Souhana' is a kind of 'Junmai Ginjo' sake and has a very good balance of five tastes of sweet, sour, dry, bitter and astringency. It is very smooth and tasty with less aroma. The taste proves that many people have loved the sake 'Souhana'. The name 'Souhana' means the sending happiness and love to all people, so that it has been served at various congratulatory occasions.

Shirataki-Shuzo is established in 1855 at Echigo Yuzawa in Niigata prefecture, which is ideal climate of making sake. Echigo Yuzawa is famous for heavy snowfall and hot springs.
This is a light and fruity sake with bright fresh aroma. You can enjoy the mild nice aftertaste. This is an ideal accompaniment for any kinds of meals, and an ideal introduction for beginners to the world of Japanese sake. Refreshing aroma of apple, grape and peach.

“The King of Sake Rice” Yamadanishiki from Hyougo prefecture is only used for making this quality sake.
It create fruity aroma with clean finish.

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.

最高峰の酒米「山田錦」と福井県を代表する酒米「五百万石」を使用。クリアで透明感を感じます。 品のあるフルーティな香りとともに瑞々しくスッキリとお楽しみいただけます。

Discontinue, Stock all goes to Shop to clear 28.05.2024

雄町米の特徴を最大限に引き出した食中酒にぴったりの芳醇かつフルボディの味わい。
滑らかな引き込みに、米の甘みが凝縮されたような濃厚な旨味、辛さと共にスパッとキレる後口が特徴です。

A fresh type of pure rice Ginjo made with Daiginjo yeast, with a gorgeous aroma and moderate sweetness mixed with a little carbon dioxide.

Chilled or on the rocks are also recommended!
It's not suitable for long preservation, so please drink it as soon as possible.

The traditional Yamahai brewing method gives the sake a rich aroma and rice flavor, with a delicate acidity that lingers in the aftertaste, making it a taste you will never tire of.
We use spring water from within the brewery as the brewing water, and the main ingredients are "Akita Sake Komachi" and "Yamada Nishiki" rice, which we have contracted with the brewers and farmers, and we use all of our own cultured yeast. In an organic environment that values the balance of microorganisms, we practice our specialty of sake brewing, relying on the power of nature.