Katsuyama, Akatsuki, Junmai Daiginjo, Centrifuge
Without using conventional bags for sake and automatic compressor, they rotate mash fast by the centrifugal separator improved uniquely and extracted only highly pure essence of sake! Sake for the next generation was born which overwhelms conventional Japanese sake concept. Sweetness and savory of rice, acidity and Ginjo aroma by fermentation…all elements were integrated in good condition, overwhelming refreshing in going down throat and length of echoes of aftertaste amplifies savory of foodstuff. They won 95 point in PP.
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!
Katsuyama, Diamond Akatsuki, Junmai Daiginjo, Centrifuge
Subjecting the moromi – primary fermenting mash – to their cutting-edge centrifugal separator yields the Akatsuki, in a process that was constantly refined. The name Diamond Akatsuki is used to designate the purest incarnation of this technique, consisting of the clearest and most ephemeral element of the sake, and establishing it near the pinnacle of the craft. Purity is the key word here, from initial appearance and acidity, to clear-cut flavors, sweet rice notes, and beguilingly-contoured body. There are a great many drinks that aspire to be liquid gold, but this is truly a liquid diamond befitting the name.
Hokko Masamune, 59jo (Gokujo), Junmai Ginjo
Gokujo – rendered 59jo on the label – was inaugurated in 2014 to denote five peers all born in Shinshu, Nagano Prefecture in 1984, including the Head Brewer. A collaborative project, each brewer crafts a sake according to a different theme each time. This particular entry, deriving from the second year, used the rice variety Hitogokochi – polished at precisely 59% – and expresses the theme of Gokuraku – hence 59raku – or an enduring sense of fun and frivolity. Doubling-down on the word-play, hitogokochi can also be interpreted as meaning relieved or relaxed, which is reflected in the sake through its gentle but fresh first impression, before progressing into a sharp character that finally races off the palate, making it perfect for refreshing summer quaffing. Gokujo can also be interpreted as meaning superb or par excellence, as another apt reflection of the bottle contents. If there is one thing Head Brewer Muramatsu loves as much as sake, it's word-play...
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.
Aki Tora, Junmai Ginjo, Hiyaoroshi, Senbon Nishiki
This limited release, matured from winter to the following autumn, exhibits the sharper edge and robustness of the Senbon Nishiki rice strain, married with the gentler traits of its siblings, such as the Akitora. An aroma of banana rouses the appetite, with savory elements contributing to a moderately fuller but still balanced body. The robust nature of this sake allows for a wide range of drinking temperatures, from lightly chilled through to warm, so adjust to taste.
Akiora, Junmai Ginjo, Shiboritate
This first-pressed sake, using first-harvest rice each year, is a celebration of the new vintage. With a gentle sweetness and clean acidity, it makes for perfect table sake. A fresh, youthful aroma of melon, followed by an underlying savory element provides balance, while the remaining rice lees drift like the early springtime snow in the glass.
Akitora, Junmai, Yamada Nishiki 80%
This new breed of food-centric sake uses Awa Yamada Nishiki rice polished a mere 20%, but shows none of the harsh texture normally expected from such a low rate. A smooth body, aroma of banana and grain, savory palate, and refreshing aftertaste are all intended to enhance food pairings without becoming overbearing. A lesson in careful selection of ingredients and expert brewing craftsmanship.
Akitora, Junmai, Yamada Nishiki 60%
With a flavor slightly evocative of banana, giving way to clean savory elements and a refreshing aftertaste, each mouthful of this sake becomes a captivating voyage. Use of a traditional fune-style press shows the level of meticulous care in brewing this sake compared to mainstream brands. Best enjoyed when chilled to 10℃, served in broad, shallow vessels, and sipped as the temperature gradually rises, in order to experience the full spectrum of flavors.
Akitora, Natsu Jungin, Nama
Using a traditional fune-style press, before going to bottle without pasteurization, this sake is matured at near-freezing point for limited release in the following summer. A scent of banana, with cantaloupe on the palate, plush mouthfeel, and round savory elements contribute to a long and satisfying aftertaste.
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