Japan- Jizake Special Junmai Ginjo

	Koshino Tosetsuka Type: Junmai Ginjo ~ Region: Takano Brewery, Niigata An excellent Ginjoshu produced by the Echigohara clan of brewers. using a highly polished rice. "Gohyaju-Mangoku" and "Yamada Nishiki", equal portions are mixed with clear water in natural vats covered with snow. This sake has a distinct aroma and Ginjo taste.
	Ayakiku Tantan Type: Junmai Ginjo ~ Region: Ayakiku Brewery, Kagawa This sake's subtle, distinct flavor is creating a new legend among sake lovers in japan. The alcohol content is kept to 12%, and its light flavor and embracing aroma transmit an unforgettable brightness. A sake for the modern age.
	Mutsu Denshin Type: Junmai Ginjo ~ Region: Hachinohe Brewery, Aomori Uses carefully chosen Mutsu Homare sake-brewing rice and the clear spring water of Hachinohe, Aomori. Great care is evident throughout the brewing process of this sake/ Enjoy the harmony of the pleasant aroma and mellow rich flavor.
	Kaiun Type: Junmai Ginjo ~ Region: Doi Brewery, Shizuoka Named with the hope that the village will prosper, this Ginjo-shu is brewed by using the well-known "Taka Tenjin-Jo" spring water. the result of years of brewing experience, it is a mellow sake with a consistent aroma and taste.
	Kakujo Type: Junmai Ginjo ~ Region: Kariu Brewery, Oita Specially selected highly polished sake-brewing rice, and the crystal clear underground waters of the Bansho River are used to create Kakujo sake. It is slowly fermented at low temperatures to develop a sake with a light taste and aroma.
	Maihime (Premium) Type: Junmai Ginjo ~ Region: Maihime Brewery, Nagano Miyama Nishiki sake-brewing rice from nagano is polished down to 49% of its original size. The clear spring waters if the Kirigamine Mountains are used in the fermentation process. This is a sake that has been well mellowed with a pleasant aroma.
	Sake Hitosuji Type: Junmai Ginjo ~ Region: Toshimori Brewery, Okayama The natural surroundings of Okayama prefecture, and the Toshimori Brewery's lifetime dedication to sake brewing has resulted in the creation of "Sake Hitosuji", a 100% Ginjo sake. The smooth, mellow touch of this sake represents a refined masterpiece.
	Shikaiou Type: Junmai Ginjo ~ Region: Fukui Brewery, Aichi Using Wakamizu rice, this sake has succeeded in bringing out the full flavor of the rice itself. the mellow taste and full bodied aroma are best enjoyed when served chilled or at room temperature.
	Beni Mansaku (Premium) Type: Junmai Ginjo ~ Region: Honomaru Brewery, Akita Ginno Sei rice is polished until 45% of each grain has been removed. It is then fermented at this 300 year-old brewery. It exhibits a rich aroma and the natural sweetness of the rice. this sake has a low 13.8% alcohol content and goes down with a soft touch and light flavor.
	Ume no Yado Type: Junmai Ginjo ~ Region: Ume no Yado Brewery, Nara Superb soft water from Mt. Kasuragi's underground streams and skills of nambu brewers create a soft and delicate Junmai Ginjo Sake. Ume no yado has well-balanced sour, tart touch, and mellow richness that leaves a refreshing aftertaste.
	Ayakiku (Premium) Type: Junmai Ginjo ~ Region: Ayakiku Brewery, Kagawa The Ayakiku Brewery takes great effort and care to bring out the full flavor of the best sake brewing rice available.Its fresh and elegant taste leaves an impression which will be long remembered. his sake is best enjoyed slightly chilled.