Modern full

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.

      Ibi, Special Junmai, Ichi-Go, Non-Filtration Original Sake (put on a water boiler)

      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. Undergoing single-stage bottle pasteurization gives this variant a more subdued, rounded character.

      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.

      Tshushimaya, Miyama Nishiki produced in Shinshu, Junmai Ginjo, Non-Filtration Original Sake

      Making exclusive use of Miyama Nishiki – a rice variant originating in the old province of Shinshu, equating roughly to modern Nagano Prefecture – this is ginjo-grade sake in the junmai style, with a grain polish of 55% – those being the optimum set of conditions for brewing this particular variety. A lifted, elegant aroma of pineapple greets the nose, giving way to a mellow sweetness and a clear-cut acidity, which broaden on the palate. Its solid and balanced qualities make this a masterpiece.

          Tsushimaya, Junmai, Miyama Nishiki, Non-Filtration Original Sake, Elevage

          Minus 5 °C more than half a year. In 27 BY, rice for sake “Miyama Nishiki” was used, which has the highest experience as A French word “Elevage” means “aging” in English. Non-filtration original sake pressed in winter was aged live in a brewery. It starts of mature strawberry but develops notes of melon. Its features are well-rounded body with volume and still enough savories.

              Tshushimaya, Kiwame no Yamada Nishiki, Junmai Daiginjo, Bottle Enclosure

              Using rice from Hyogo Prefecture, this daiginjo-grade sake in the junmai style pushes Yamada Nishiki to its limits with a 45% polish rate on the grain, leaving it to brew in a small tank under the coldest conditions, before undergoing bottling, a single pasteurization, and further maturation at 10℃. The result is a brilliant but delicate, aroma of fruits and superbly sculpted body. Thoroughly deserving of the name Kiwame – or 'Pinnacle'.

                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.