── SAKE ──
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── DAIGINJO ──
Junmai Daiginjo (純米大吟釀酒) is the top class in the sake's classcification showing the best of the best and the most beautiful sake of a brewery (酒藏). It is brewed from rice polished (精米度) until 50% or less of the original grain size. Light body, fruity, fragrant. It is the best choice for gifting and Sashimi pairing
As the highest-grade sake, Daiginjo (大吟釀酒) is brewed with very highly polished rice and more precise and labor intensive methods. Refined taste with natural acidity and umami with generally light body, complex and fragrant.
Junmai Ginjo (純米吟釀酒) is made from highly polished rice, at least 60%. Then it takes long time at lower temperatures in fermenter. Light body, fruity and refined.
Ginjo-shu (吟釀酒) is made from highly polished rice, at least 60%. Then it takes long time at lower temperatures in fermenter. Light body, aromatic, fruity and refined.
── JUNMAI-SHU ──
Tokubetsu Junmai-shu (特別純米) which merely indicates more usage of very special sake rice. It can be enjoyed in different drinking temperature (cold, room temperature or warm) according to the style of the sake.
Junmai-shu (純米酒) is made from rice, water and koji mold without using brewer's alcohol. The rice must be polished to at least 70%. Many Junmai-shus are rich flavoured with sharp acidity.
── HONJOZO ──
Tokubetsu Honjozo-shu (特別本釀造) is similar with Honjozo-shu and the former is made from very speical sake rice.
Honjozo-shu (本釀造) is light body, fragrant and "easy to drink" style. It is made with rice, water, koji and a small amount of extra alcohol (pure distilled alcohol).
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