Hakurakusei, Junmai Ginjo
Fully embracing the "ultimate meal-time sake" ethos, both aroma and sweetness are subtle and subdued, taking maximum advantage of the Kura no Hana variety of rice favored in Miyagi Prefecture. Delicate at first, it proceeds to a well-rounded palate and neat aroma, before dissipating in a flurry that is unique to this sake. Without tiring the palate, savory notes gradually build from the third glass onward, commending it for any extended dining experience.
Akano, Niwatazumi, Junmai Ginjo
A sister brand to the popular Akitora, the term Niwatazumi encapsulates the poetic nature of rain water and its ephemeral passage from still pool to rushing stream. The sake likewise adopts an unassuming nature before suddenly asserting itself on the palate. A subtle scent of banana rouses the appetite, followed by savoury notes, a slight sweetness, and soft acidity – each of these elements harmonised in an exquisite balance. A particularly good match for any cuisine featuring vinegar.
Hyakujuro, Akazura, Junmai extra dry
With its striking label showing the sharp red lines of traditional kumadori face painting of the kabuki theatre, the stage is set for this equally lean and sharp-edged sake. Using Gohyakumangoku rice brings both piercing and rounded character to the profile, with a body that ends in a precise and clean finish. Excellent value for money commends it for any occasion.
Hokkomasamune, Junmai Ginjo, Kinmon Nishiki
Cultivated exclusively in Nagano Prefecture, the Kinmon Nishiki rice variety is rare in sake production, due to its scarcity and the resulting premium price. This particular incarnation uses rice from Kijimadiara – the homeland of the variety – and expresses its qualities through the lens of the distinctive Hokkomasamune approach. A delicate pineapple aroma leads into a subtle but rich, savory backbone – in which the Kinmon Nishiki asserts the complex body and flavorsome character – before a clean and graceful denouement.
Daijiro, Yamahai Junmai
Articulating the unique character of sake is the central belief embedded in the Daijiro brand. Above all, it emphasizes the robust and condensed savory elements of sake produced in the yamahai style – a method that employs higher yeast concentration in the initial mash, and forces different strains to compete, ensuring that only the stronger will contribute to the finished product.
Shichida, Junmai, Yamadaho, 75% polished, Non-Filtration Original Sake
Synonymous with the Shichida name is a set of four limited release, unpasteurized sake, each using one of four sake rice varieties – Yamada Nishiki, Yamadaho, Omachi, and Aiyama – and all polished at 75%. When the yields of Yamadaho are greater, this particular one is brewer more regularly. As a parent variety to the more prevalent Yamada Nishiki, this grain possesses a rigid, somewhat primal quality that creates an exciting flavor profile.
Takesuzume, Yamahai Junmai, Non-Filtration Original Sake
Typical of yamahai-style sake bearing the name Take Suzume, there is a heft and a weight to this that still manages to display restraint and sophistication. A distinctive aroma, inherent freshness, and structured dry body marks further ground for an ever-evolving brewer.
Ugo no tsuki (Moon after rain), Special Junmai
When completely fermented, sake contains a higher neat alcohol content than any other brewed liquor – typically around 16-17% – which has a tendency to render it overpowering when matching with cuisine, not to mention the health concerns. For this reason, modern commercial sake is 'cut down' to a strength of around 13% – similar to wine – leading to a style of which this brewery has been particularly adept. Submitted to the most extensive examination board in the world, this sake took first place in the junmai class at the 2013 Sake Competition, overcoming stiff competition from many other lauded producers and attracting critical acclaim among professionals. With its light body, balance and breadth of flavor and acidity, and easy-drinking quality, it is fortunate that it sits at a modest 13% after all...
Ishi-Zuchi, Junmai Ginjo, Green label, Fune-shibori
Traditional presser named “Fune” is used presicely to brew this sake. This dignified and gentle one sake for dinner. At first, it starts of gentle and well-rouded palate, next savouries with a little astringent spreads in the mouth and finally finishes with acidity in aftertaste. You can feel variable body expanding gradually from the moment you open it. It was served for Business Classes on the International line of ANA.
Zaku, Junmai, Ho no Tomo
Of the three incarnations of Zaku in a junmai style, Ho no moto offers the ideal balance of flavor and aroma. Presenting an initial scent of lychee and fruit character, proceeding into a subtle sweetness, and finishing with a light aftertaste, it expresses the character of rice grain in a gentle, harmonious manner, as its name suggests.
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