Katsuyama, Ken, Junmai Ginjo
The 11th Chief operator, previous generation, studied and created this sake as the concept “sake for dinner” in order to match eastern and western cuisine well. Junmai Ginjo that was developed during 2 generations is sophisticated medium body. This sake features fullness of gentle flavor recalling melon and smooth taste. It starts of neat and refreshing savories expand to good length. It won the first place at “SAKE COMPETITON” in the category of Junmai-Ginjo in succession for 2 years. It’s the biggest examination commission of sake tasting in Japan (the world) selecting the top level sake in Japan!
Hiwata, Yamahai Junmai
Arising from the fact that it relies on bacteria producing high levels of lactic acid as a defence mechanism, the yamahai method can result in sake which some can find heavy and cloying – imagine the heavy notes of the richest Chardonnay. Consisting exclusively of sake that uses this method, the Hiwata range is thus positioned in such a way as to dispel such preconceptions, as with this example. With a light presence that gradually expands into a gentle, savory flavor of rice grain, and a pleasant sourness on the finish, this will keep you coming back for sip after sip without palate fatigue – more in common with something like a fine Chablis.
Emishiki, Kijoshu, Monsoon
The resolve of the brewer in cultivating a new age in sake production and consumption is reflected in all aspects of this product, from bottle and label designs to their contents. Without exaggeration, the flagship of the Emishiki brand is a masterpiece, using the kijoshu method – whereby special, partly-fermented sake is used instead of water – to deliver a rich profile packed with notes of vanilla and chocolate within a resounding but clean sweetness.