── 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-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 ──
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