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Akita
Homare
Type: Tokubetsu Junmai
~ Region: Akita Homare Brewery, Akita
The
name means "Pride of Akita" in Japanese. It symbolizes the
stately characteristics worthy of the Akita Prefecture. It uses Miyama
Nishiki, the ideal rice for sake brewing, and exhibits a distinctly
mellow and noble taste.
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Shichifukujin
Type: Tokubetsu
Junmai
~ Region: Kikuno Tsukasa Brewery, Iwate
Using
skills developed by the Nambu Touji, the Nambu brewery uses Toyo Nishiki
rice grown in Iwate Prefecture to produce a medium dry sake with a delicate
flavor and strong aroma. The name translates to "seven gods of
good luck and happiness".
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Mutsu
Otokoyama
(Premium)
Type: Tokubetsu
Junmai
~ Region: Hachinohe Brewery, Aomori
"Chokara"
means ultra dry. Mutsu Otokoyama uses Mutsu-Homara rice and the clear
spring water of Hachinobe, Aomori. Master brewer Masami Ito has produced
a sharp and ultra-dry sake that goes down smoothly and leaves a pleasant,
mellow and rich aftertaste.
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Maihime
Karakuchi Ki-ippon
Type: Tokubetsu
Junmai
~ Region: Maihime Brewery, Nagano
This
sake uses only the best Miyama Nishiki sake-brewing rice, grown in Nagano
Prefecture. maihime Karakuchi Ki-ippon has a dry, rich aroma and leaves
a slight tart aftertaste. It is equally enjoyable when drunk cold or
warm.
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Tomio
Type: Yuki Tokubetsu Junmai
~ Region: Kitagawa Honke Brewery, Kyoto
This
brewery is located in the Fushimi region of Kinki and has produced Tomio
sake for over 200 years. It is brewed from organically cultivated Nihonbare
rice. Tomio is well known for its strong aroma and mild sour taste.
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Ayakiku
Type: Tokubetsu Junmai
~ Region: Ayakiku Brewery, Kagawa
Using
great care and pride, Ayakiku is brewed surrounded by the natural
beauty of the Sanuki plains in the Shikoku region. the temperate climate
of this region helps to create a refreshing, vibrant and aromatic
sake.
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Kan
Nihonkai
Type: Tokubetsu Junmai
~ Region: Nihonkai Brewery, Shimane
Brewed
at a low temprature and using the best rice from Shimane, this high
quality sake is carefully fermented to bring out the delicious taste
of the rice. The crystal waters from the underground Mitsumi River
help to give this sake its full body and mellow taste.
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Takaisami
Type: Tokubetsu Junmai
~ Region: Otani Brewery, Tottori
Pure
mountain water from the Daisen streams and highly polished rice are
conbined to make a purely natural sake. Traditional methods and modern
technology result in a soft, clear refreshin taste and a rich aroma.
An outstanding sake in its class.
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Niwa
no Uguisu
Type: Tokubetsu Junmai
~ Region: Yamaguchi Brewery, Fukuoka
Highly
polished Yamada Nishiki rice is mixed with the crystal clear waters
form the Chikugo River. It is then slowly fermented at low temperatures
to create this clear sharp-tasting sake. his sake can be drunk either
warm or cold.
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