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Akita
Homare (Premium)
Type: Junmai Dai Ginjo
~ Region: Akita Homare Brewery, Akita
Miyama
Nishiki rice, one of the best rices for sake brewing, and the pure
natural spring waters of Akita are used in the fermentation of Akita
Homare Dai-Ginjo sake. Enjoy the distinctive floral aroma and mellow
tastes of Junmai Dai-Ginjo.
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Mutsu
Hassen (Premium)
Type: Junmai Dai Ginjo
~ Region: Hachinohe Brewery, Aomori
A
sake masterpiece produced by Master Brewer Masami Ito. It combines the
traditional Nambu Toji method with the artistry of the Kan-Jikomi technique.
Produced in Mutsu, Japan, this sake has a distinctly mellow tastes and
clear, full bodied flavor.
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Ume
no Yado
(Premium)
Type: Junmai Dai Ginjo
~ Region: Ume no Yado Brewery, Nara
Bizen
Omachia rice, a very rare strain of sake brewing rice, is polished to
over 40% of its original size in order to produce this Junmai Dai-Ginjo
sake. Great care and dedication is evident in the resulting sweet, delictae,
and refined taste.
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Sake
Hitosuji
(Premium)
Type: Junmai Dai Ginjo
~ Region: Toshimorio Brewery, Okayama
Akaiwa
Omachi rice is grown in limited quantities in Okayama prefecture and
is polished down to 35% of its original size. ths brings out the distinct
flavor of this rare rice. Enjoy the well-mellowed taste and the light
aroma of this Ginjo sake.
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Kitaya
Kansansui
(Premium)
Type: Junmai Dai Ginjo
~ Region: Kitaya Brewery, Fukuoka
The
clear headwaters if the Yabe River and the "Shizuku-shibori"
method are used to create the Kitaya Kansansui sake. This delicate tasting
sake has a fruity aroma and elegant taste. It is truly a masterpiece.
Best enjoyed when served slightly chilled.
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Mansaku
no Hana
(Premium)
Type: Yamahai Junmai Dai Ginjo
~ Region: Hinomaru Brewery, Akita
The
climate in Akita is extremely cold in the winter and the traditional
"Yamahai" brewing method is used to make Mansaku no Hana.
Much time and care is taken to create the excellent aroma and mellow
taste of Junmai Dai Ginjo.
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