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.

    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.

    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.

    Bunkajin, liseur, special junmai

    A French term, "liseur" denotes one with a deep passion and insatiable appetite for literature, and this sake embodies the principle, not in quantity, but in the depth of appreciation for a similar product of craftsmanship. When first poured, it presents as closed and inscrutable, but gradually opens up to reveal a more alluring character, with a refined aroma of Muscat, refreshingly sharp acidity, and a full mouthfeel that all harmonize perfectly. Recommended for those approaching sake for the first time or with a more delicate palate. Will continue to develop over time after uncapping.