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.

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.

Ibi, Special Junmai, Ichi-Go, Non-Filtration Original Sake

Indulging in a penchant for word-play, the theme of this particular sake is Ichigo – which denotes both the word for 'strawberry' and the numbers 'one' and 'five'. As such, it is no surprise to find it packaged in such a vivid pink label, and having been drawn from the final stages of production in Tank No. 15 in the brewery. With a juicy and refreshing quality, balance of acidity and sweetness, and pronounced notes of strawberry, it both lives up to the name and delivers an attractive hot weather option. Being unpasteurised gives this variant a wilder, more lively character.

Bunkajin, Junmai

With primary flavors of citrus fruit or Muscat, it appears mild at first, then develops a plush, juicy, slightly sour character that rounds out the palate. Full-bodied but expertly balanced, it delivers an invigorating sensation, no better testified than in its Platinum award and top five selection in the 2017 Kura Master sake competition in France.

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.

Bunkajin, Junmai Ginjo, Omachi

Establishing a new foundation, overlaid with the tropical character typical of Ginjo grade sake, the “Bunkajin” Junmai Ginjo is one of three masterpieces of that style offered by this producer. With the other two making use of the Yamada Nishiki and Gin no Yume rice varieties, this limited edition uses Omachi rice exclusively. Being the oldest and most primitive rice strain grown in Japan, Omachi presents a technical challenge that all sake brewers wish to face at least – and, owing to the difficulty, perhaps only – once in their career. The rich body is immediately apparent, following quickly by acidity, before settling into a decadent and beguiling finish. The rich body is immediately apparent, following quickly by acidity, before settling into a decadent and beguiling finish.