Creamy lush texture, vibrant aromas of papaya, cherry and grape. Notes of ripe cantaloupe and fig, a juicy namazake.
- Made by the "Farmers Brewery", which grows all their own Yamada Nishiki rice
- Marumoto Brewery is a National Historic Landmark, est. 1867
- Nicknamed "Otoro" a nod to the luxurious and creamy mouthfeel of this sake
Bright, rich plum notes with deep sweetness and powerful acidity in the finish. Excellent with club soda on the rocks. Exceptional mixed in a creative, Asian-inspired cocktail.
- Joto Umeshu is made with locally grown and hand-harvested Ume fruit
- It is made in a traditional method of macerating ume in sake.
Overall, this sake shows a wonderful balance between elegance and strength. It is clean and delicate, especially on the nose, but it is also layered, and solid. On the nose, it is delicately floral, with hints of winter spice. On the palate, it shows white pear, maple syrup, and browned butter. It finishes with a delicate, crisp acidity.
- Husband and wife team, Kiichi and Akiko Hakuto
- Elegant, layered, sophisticated style
- Remote, artisanal town
It is aromatic like a perfume, shows blood orange and peach on the palate, and finishes with long, elegant honey notes.
- The brew master, Mr. Takakashi, is one of the most esteemed in Japan.
- Highly limited, competition sake that has won gold medal 19 times at the Japanese National Sake Competition
It shows white lilies on the nose and hints white grape and cotton candy on the palate. Quintessential competition grade junmai daiginjo, it has a long, elegant, and complex finish.
- The brew master, Mr. Takakashi, is one of the most esteemed in Japan.
- Highly limited, competition sake that has won a mark of Excellence at the regional Tohoku Sake Awards 19 times since 1991
Herbal and nutty on the nose, this sake reveals green apple on the palate. It shows the classic Shichi Hon Yari style with a light and clean angle.
- Made at the 3rd oldest brewery in Japan, the Tomita Brewery, founded in the 1540's
- Managed by the 15th generation of the family
- Featuring a new sake rice called Ginfubuki, registered in Shiga prefecture
On the nose, it shows pineapple, candied sugar, and pear. On the palate it is juicy, soft and melting.
- This junmai ginjo is made with Yamada Nishiki rice grown in Shimane prefecture
- The brewery is located in the town of Izumo, home to one of Japan’s oldest Shinto shrines.
On the nose, this sake shows banana and toffee. On the palate, it is fruity with notes of pear and lychee.
- Founded in 1849, the Tajima Brewery specializes in the production of yamahai sake.
- The traditional yamahai method takes 30 days instead of 10 days as in the modern method, but it gives the sake a layered and complex flavor and style.
Immediately showing the yeasty, bisquity nose of a “namazake,” this sake is luscious, fruity, and soft on the palate. It is a -20 on the Sake Meter Scale, which identifies it as very fruity.
- Made with yeast Cel-24, this yeast was created in collaboration with other Kochi breweries
- Two different kinds of rice are used, Hatannishiki from Hiroshima, across the bay, and Matsuyama Me, from nearby Ehime prefecture
- Unpasteurized and undiluted (Namazake Genshu) but sold year-round unlike most namazakes which are seasonal
Fukui
Savory aromas of pumpkin and spices with complex earthy flavors. The finish is dry and long lasting.
- Founded in 1849, the Tajima Brewery specializes in the production of yamahai sake.
- The traditional yamahai method takes three times longer than modern methods, but it gives the sake an exceptionally layered and complex flavor.
