The sake rice is milled down to an astounding 23% of the original grain size, and is transformed into sake by piecing together every fragment of wisdom and craft Kikusui Sake Company has gathered in the last 130 years. It has gorgeous perfume-like Daiginjo aroma with smooth, clean, and slightly sweet flavor.
This Muroka Junmai Daiginjo is stored unpasteurized in -10 degrees Celsius after brewing, and is pasteurized only once immediately before shipping. The absence of carbon filtration (aka, Muroka) leads to a large presence of flavor and a lively aroma.
This beautiful Junmai Daiginjo is aged for a minimum of 3 years in Hakkai Brewery’s snow-storage room, called the Yukimuro. While nestled comfortably in tanks chilled by literal tons of pure white snow, it develops into a round and smooth sake with a subtle and fine aroma and a mellow, dry finish.
Made from 100% Yamada Nishiki rice, the label was designed to evoke the image of a single grain of this pure white Sakamai (sake rice). Has an elegant ginjo aroma, an a pillowy mouthfeel. Splendidly balanced.
Bright flavors evocative of lychee and cranberry simply pour out of it, lending a crisp and refreshing character to this 100% Sakura city Yamada Nishiki sake but still allowing room for balance and depth. Part of Senkin’s “classic” series (brewed with traditional methods) Senkin Classic Muku is an extremely versatile and complex sake that pairs well with a variety of foods.
Presented by Asahi Brewery, Kubota Manjyu Junami Daiginjo is the paramount of the “Kubota” series. Has a plush, creamy texture, and several layers of complex flavor and umami. Enjoyed chilled, this sake can reveal the calm and complex portrait of existence.