Masumi Aka Junmai Ginjo
$49.99
Masumi Sake is a well-known premium Japanese sake brand produced by the Miyasaka family in Suwa, Nagano, Japan. Miyasaka Brewing Company has been producing sake for over 350 years, and its Masumi brand has become one of the most well-regarded in the industry.
Masumi is famous for its excellent "Number Seven" yeast variety, which was discovered at the brewery over 70 years ago and is still the most commonly used sake yeast in the world. “Masumi Number 7” yeast has won many domestic and international awards for the highest quality, and it is also well known for producing sake with delicate floral and fruity aromas and a smooth, well-rounded flavour.
- Rice polishing rate: 55%
- Alcohol Level: 15%
- Rice type: Yamada Nishiki
Shichiken Yama no Kasumi Sparkling Sake
$32.99
Produced by Yamanashi Meijō Brewery. The brewery was founed in 1750 and resides in Hokuto City, Yamanashi Prefecture. This Sparkling Sake is called Yama no Kasumi, and it was first produced in 2015. The sake undergoes a secondary fermentation in the bottle, which results in the sake becoming sparkling in style.
- Rice polishing rate: 40%
- Alcohol Level: 11%
- Rice variety: 国産米 Kokusan kome (Domestic rice)
Producer Description
"Particles of rice dance in the glass like droplets of snow with tiny bubbles – reminiscent of the mists that adorn the peak of the nearby Mt. Kaikoma, the inspiration for this cloudy sake."
Taiheizan Kimoto Junmai Sake
$38.99
Brewed with the brewery’s own Kimono technique; this sake is welcoming and rich with a big, creamy nose of banana and vanilla. Full of flavour, with hints of nuts and a subtle fruitiness.
- Rice polishing rate: 59%
- Alcohol level: 15.2%
- Rice Variety: Miyama Nishiki
Takasago Yamahai Junmai Sake
$46.99
Sakura Okunomatsu Daiginjo Sake
$27.99
Kaiun Junmai Ginjo Sake
$40.99
New Fortune! This Junmai Ginjo sake is light and dry in style. It is made by Doi Sake Brewery, which was founded in 1872 and resides in Kakegawa City, Shizuoka Prefecture.
- Rice polishing rate: 50%
- Alcohol level: 16%
- Rice Variety: Yamada Nishiki
Yamagata Masamune 1898 Kimoto
$69.99
The 1898 on the label refers to when the Mitobe Sake Brewery of Yamagata, Japan was first established. 16% ABV
- Rice polishing ratio: 60%
- Alcohol level: 16 degrees
- Rice Variety: Akaiwa Omachi
Importer Description
"This sake is made from Omachi rice from Akaiwa region. Kimoto is the traditional method of sake brewing where no lactic acid is introduced into the fermentation process in order to cultivate yeast. Kimoto allows for the sake to naturally develop lactic acid on its own. This causes the Kimoto to be fuller, more complex and richer. Serve chilled to enhance acidity. Serve warmed to bring out sweetness and umami."
Kaiun Iwaizake Junmai Daiginjo Sake
$64.99
Also known as "Good Luck" Daiginjo. Made by the Doi Brewery of Kakegawa, Shizuoka. The Doi Sake Brewery was established in 1872.
- Rice polishing ratio: 40%
- Alcohol level : 16 degrees
- Rice used : Yamada Nishiki
Translation From The Producer's Website
"Our efforts in daiginjo sake go back about 50 years. At the time, quantity was valued over quality, and low price over quality, but we were one of the first to work on improving the quality of sake, and have come to the point where people say, "When you think of good fortune, you think of daiginjo." We carefully and slowly polish our own Yamada Nishiki rice from Hyogo Prefecture's Special A region. The mash is brewed slowly and carefully at low temperatures over a long period of time, bringing out the delicate flavor of the rice. A very small amount of brewing alcohol is added at the end to create a refreshing taste. Many people give daiginjo as a gift."
Saika Daiginjo Sake
$46.99
Made by Nakano Sake Brewery of Handa City in the Aichi Prefecture.
- Rice polishing ratio: 50%
- Alcohol level: 15.5 degrees
- Rice Variety: Ginpu
Producer Description
"The brewmasters at Nakano Sake Brewery spent time with farmers in Hokkaido and the farmers also toured Nakano Sake Brewery. During this time, the farmers showed the brewmasters a newly emerged rice suitable for sake named “Ginpu”. This rice would later become the core ingredient in “Saika”. Through this partnership, the two geographically distant facilities connected and created “Saika”, a symbol of connecting people together. Saika uses the yeast strain #1801, which is also popular in the UK and the US. Saika is elegantly dry and has fruity and floral aromas."