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Heavensake is a a composition by acclaimed French Cellar Master, Regis Camus, in collaboration with Japan's most respected sake breweries. Compare and contrast these 3 premium Japanese sake. Heavensake Junmai Daiginjo Noir is delicately floral with a vibrant early summer fruits flavor. Heavensake Junmai Ginjo Azur has notes of milk chocolate, sweet nuts, rice pudding. Perfect sake for red wine/dry white wine drinkers. Heavensake Junmai 12 has notes of salted caramel with a bright, fresh finish, this sake has 25% less alcohol and calories than classic sakes without compromising on taste. -
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Heavensake is a a composition by acclaimed French Cellar Master, Regis Camus, in collaboration with Japan's most respected sake breweries. Heavensake Junmai Daiginjo Noir is delicately floral with a vibrant early summer fruits flavor. Balanced to perfection by master blender Regis Camus, this gem from the Dassai brewery will leave you in awe. It pairs well with anything that screams joie de vivre! -
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Along the Tosa Sea, where whales swim and seafood is abundant, lies Kochi Prefecture. Suigei Brewing, founded in Kochi Prefecture, is in the center of the rich food culture of the Tosa area, as they are committed to brewing a “sake that pairs well with food.” Suigei’s sake has a mild aroma and rich umami, with a crisp aftertaste and light acidity that brings out the deliciousness of food. Their brewing technique focuses on making the most of the characteristics of the sake rice they use, with the main production method being Junmai-zukuri. They offer a variety of sakes from Junmai to Junmai Daiginjo. Compare and contrast these 3 delicious bottles. -
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Compare and contrast these 4 premium Japanese sake that is highly regarded for its exceptional quality and complex flavor profile. It is produced by the Asahi Shuzo Brewery, located in the Yamaguchi Prefecture of Japan, using only the finest rice and water. Junmai refers to sake that is made purely from rice, water, yeast, and koji. Daiginjo is a classification of sake that indicates it is made from highly polished rice (at least 50% of the outer layer of the rice grain is removed) and fermented at low temperatures for an extended period of time. You will receive 4 bottles of 720ml each- Dassai 45 Junmai Daiginjo
- Dassai 45 Nigori Junmai Daiginjo
- Dassai 39 Junmai Daiginjo
- Dassai 23 Junmai Daiginjo
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6 bottles of Dassai 23 Junmai Daiginjo 720ml Dassai 23 Junmai Daiginjo is a premium Japanese sake that is highly regarded for its exceptional quality and complex flavor profile. It is produced by the Asahi Shuzo Brewery, located in the Yamaguchi Prefecture of Japan, using only the finest rice and water. Junmai refers to sake that is made purely from rice, water, yeast, and koji (a type of fungus that converts starch to sugar). Daiginjo is a classification of sake that indicates it is made from highly polished rice (at least 50% of the outer layer of the rice grain is removed) and fermented at low temperatures for an extended period of time. Dassai 23 Junmai Daiginjo is made using Yamada Nishiki rice, which is considered one of the best sake rice varieties in Japan. It has a polished ratio of 23%, meaning that 77% of the outer layer of the rice grain has been removed. This allows for a pure and delicate flavor profile with a subtle sweetness and floral aroma. Overall, Dassai 23 Junmai Daiginjo is a highly sought-after sake that is often served as a special occasion drink or as a gift to those who appreciate fine sake. -
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Compare and contrast this 2 Junmai Daiginho from Yamagata- Tatenokawa Three Peaks Junmai Daiginjo
- Tatenokawa 18 Nakadori Junmai Daiginjo
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Tatenokawa was the first Sake Brewery in Yamagata who decided to brew exclusively Junmai Daiginjo class sake, and hope to continue to do so while providing their high quality merchandise at an affordable price. Nearly all of the rice they use to brew is locally grown Miyama Nishiki and Dewasansan. In 2014, ANA International picked this sake for their First Class and Business Class sake. Using the locally grown Dewasansan sake rice and only native Yamagata Kobo, Tatenokawa achieves an elegant sake with surprising complexity and energy. Relatively high acidity with a grapefruit peel-like aroma and flavor. Just the right amount of sweetness offers balance and leads every sip into a refreshing finish. -
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Established in 1830 with the motto of "quality first". Brewing sake is making rice. Not only do they focus on obtaining high quality sake rice, they dedicate time and effort in their labs to increase said rice's quality. Their efforts do not stop there however - in order to help sustain the environment, they implement the ISO14000 system of environmental sustainability, and also participate in various activities to preserve their natural surroundings. Additionally, they hold tea ceremonies, concerts, and cultural events for the local community. The goal is to make a fun, sustainable, and ultimately enjoyable environment with sake. In pursuit of a impact-laden, magnificent new flavor, the long-beloved brewers of the famous Kubota sake lineup crafted this fine Junmai Daiginjo. Has an elegant nose with notes of pear and melon, with a harmonious acidity and pleasant mouthfeel. Kubota's distinctive smooth and clean texture and crisp flavor lead into a comfortably long finish. -
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The brewery was established in 1902, and the Nanbu Bijin brand name came to be in 1951. The Iwate area used to be called Nanbu (South), and is a place rich with nature, abundant water and fertile soil. In Japan, most breweries of the time made quite rough, inelegant, sweet sake, but this brewery wanted to make clean & beautiful sake like a fair southern maiden. Hence, the name Nanbu Bijin, or Southern Beauty.
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. -
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Compare and contrast these 3 premium Japanese sake that is highly regarded for its exceptional quality and complex flavor profile. It is produced by the Asahi Shuzo Brewery, located in the Yamaguchi Prefecture of Japan, using only the finest rice and water. Junmai refers to sake that is made purely from rice, water, yeast, and koji. Daiginjo is a classification of sake that indicates it is made from highly polished rice (at least 50% of the outer layer of the rice grain is removed) and fermented at low temperatures for an extended period of time. You will receive 3 bottles of 720ml each- Dassai 45 Junmai Daiginjo
- Dassai 45 Nigori Junmai Daiginjo
- Dassai 39 Junmai Daiginjo
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Along the Tosa Sea, where whales swim and seafood is abundant, lies Kochi Prefecture. Suigei Brewing, founded in Kochi Prefecture, is in the center of the rich food culture of the Tosa area, as they are committed to brewing a “sake that pairs well with food.” Suigei’s sake has a mild aroma and rich umami, with a crisp aftertaste and light acidity that brings out the deliciousness of food. Their brewing technique focuses on making the most of the characteristics of the sake rice they use, with the main production method being Junmai-zukuri. They offer a variety of sakes from Junmai to Junmai Daiginjo. Compare and contrast these 2 delicious bottles. -
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Ohmine Shuzou, located in Mine City, Yamaguchi, resumed operations in 2010 after a 50-year hiatus and in 2018, unveiled a state-of-the-art facility reflecting Toji and owner Akiyama-san's passion and vision. Collaborating with Pharrell Williams and Nigo starting in 2020, they're revolutionizing the craft sake industry. Ohmine has perfected the delicate balance of acidity and fruitiness, overcoming the challenges of bacterial interference in sake production. Their innovative approach combines effective temperature control and ideal alcohol content.
This brew boasts a juicy taste reminiscent of pear and white peaches. Notes of sugarcane and roasted almond can be detected in the middle, followed by a bitterness akin to that of cacao and orange peel on the finish. -
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Ohmine 3Grain Yamadanishiki is Ohmine's entry level Junmai Daiginjo, having a sweet and rich aroma of white peaches, and is created with layers of minerality. The aroma is that of greenery, like when you stand in the Akiyoshidai grassland of Yamaguchi. Tastes of muscat and pineapple are well balanced with minerality, giving way to a finish that is both bitter like Matcha, and sweet, like coconut.
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This very special bottle was originally conceived by the 5th generation current brewery owner Kosuke Kuji and the late legend brewmaster Hajime Yamaguchi. Nanbu Bijin 10 Years Aged Daiginjo is a well-structured Daiginjo with a silky mouthfeel and elegantly clean finish. The subtle notes of fuji apple, white peach and musk melon dance around the nose and play a lively game of contrast against the delicate grain and spice notes that are hidden on first impression. This sake is then produced using a time consuming shizuku method where drops of sake are collected through gravity versus being pressed, it is then aged in 1.8L bottles for 10 years before final bottling. Nanbu Bijin brewery makes limited releases of this sake only available to select restaurants in the U.S. and very special sake stores.
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Using their naturally Dried Yamada Nishiki rice from Arata Kousaku's organically fertilized farm, they are able to reach the highest level of quality. The aroma is modest yet fruity, and the first sip conveys an incredible roundness of flavor, both contributing to the balance of this canvas of character. -
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A beautifully dense and complex sake, the Toyo Bijin Ichiban Matoi Junmai Daiginjo contains notes of fresh tropical fruit like melon, papaya and strawberry. Gorgeous aromatics, the sake itself is soft with a pleasant off dry flavor, but balanced by a light acidity. A bracing, lively and racy example of the Daiginjo category. Enjoyable on its own or with lighter fare like fluke or salted and grilled vegetables, this also makes for a pleasantly surprising pairing with fresh fruit. Drink it chilled, Kampai!! -
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*** Limited Edition *** For eleven generations, they have carried the Kichibee name, and in 1866 registered the name as a trademark. In Sanskrit, "Born" is translated roughly as purity/striking truth, and represents the brewery's strong belief in second changes and karmic rewards for hard work. In the beginning of the Showa era, the emperor used Born sake for Japan's ceremonies, festivals, and guests as Japan's representative brand. Matures for two years at under zero degrees Celsius. An elegant, flowery bouquet, clean finish. It pairs well with delicate Japanese dishes, dishes cooked with butter, cheese and olive oil. -
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*** Limited Edition *** For eleven generations, they have carried the Kichibee name, and in 1866 registered the name as a trademark. In Sanskrit, "Born" is translated roughly as purity/striking truth, and represents the brewery's strong belief in second changes and karmic rewards for hard work. In the beginning of the Showa era, the emperor used Born sake for Japan's ceremonies, festivals, and guests as Japan's representative brand. Born's Special Junmai Daiginjo, aged for a minimum of two years at 0℃. Medium-bodied satin-like mouthfeel, and boasts the mature fragrance of grapefruits. Delightfully debonair. -
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Along the Tosa Sea, where whales swim and seafood is abundant, lies Kochi Prefecture. Suigei Brewing, founded in Kochi Prefecture, is in the center of the rich food culture of the Tosa area, as they are committed to brewing a “sake that pairs well with food.” Suigei’s sake has a mild aroma and rich umami, with a crisp aftertaste and light acidity that brings out the deliciousness of food. Their brewing technique focuses on making the most of the characteristics of the sake rice they use, with the main production method being Junmai-zukuri. They offer a variety of sakes from Junmai to Junmai Daiginjo. -
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Mitsutake Brewery was found in 1688, Japan's "Genroku" era. Their corporate philosophy that "Sake Brewing is Human Development" and company motto "innovation from tradition" encourages them to strive to improve the quality of each and every product while protecting its origins. They aim to make delicious sake that enriches peoples feelings and brings them happiness. This sake is mellow with a rich umami and a light fruity aroma. Their koji is made not by machine, but by hand in small batches, using a traditional method of "koji hako" (or kōji boxes) to convey the pure flavors of the rice with strict quality control. -
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Born Gold Muroka Junmai Daiginjo is a premium Japanese sake produced by the Katoukichibee Brewery, located in the Fukui Prefecture in Japan. It is made using the traditional brewing method and only the finest ingredients, including high-quality rice, water, yeast, and koji. Born Gold Muroka Junmai Daiginjo is made using Yamada Nishiki rice, which is considered one of the best sake rice varieties in Japan. The rice is polished to a ratio of 50%, which allows for a rich and complex flavor profile with a smooth, clean finish. Muroka is a style of sake that does not pass through activated carbon filtration. This allows for a deeper and richer taste profile, with more body and flavor. The sake is characterized by a delicate aroma with notes of apple and pear, and a subtle sweetness with a hint of umami. Overall, Born Gold Muroka Junmai Daiginjo is a highly sought-after sake that is often served as a special occasion drink or paired with fine cuisine. It pairs well with a variety of Japanese cuisine, particularly rich and flavorful dishes. The unique unfiltered nature and golden leaf design add to its appeal as a premium sake. -
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Dassai 23 Junmai Daiginjo is a premium Japanese sake that is highly regarded for its exceptional quality and complex flavor profile. It is produced by the Asahi Shuzo Brewery, located in the Yamaguchi Prefecture of Japan, using only the finest rice and water. Junmai refers to sake that is made purely from rice, water, yeast, and koji (a type of fungus that converts starch to sugar). Daiginjo is a classification of sake that indicates it is made from highly polished rice (at least 50% of the outer layer of the rice grain is removed) and fermented at low temperatures for an extended period of time. Dassai 23 Junmai Daiginjo is made using Yamada Nishiki rice, which is considered one of the best sake rice varieties in Japan. It has a polished ratio of 23%, meaning that 77% of the outer layer of the rice grain has been removed. This allows for a pure and delicate flavor profile with a subtle sweetness and floral aroma. Overall, Dassai 23 Junmai Daiginjo is a highly sought-after sake that is often served as a special occasion drink or as a gift to those who appreciate fine sake. -
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Discover the exceptional IWA 5 Junmai Daiginjo Sake, crafted by the renowned Richard Geoffroy. This sake is truly unique, made from three different premium sake rice varieties sourced from different regions, and five strains of yeast (kobo) that bring out a range of aromas and flavors. Every aspect of the sake, from its name (IWA 5 Sake), to its bottle design, and the precise assemblage of ingredients, has been carefully crafted to create a perfectly balanced and harmonious experience. Explore the many layers of this well-balanced sake with beautiful acidity, and savor the unique and unforgettable taste. Richard Geoffroy, formerly the Chef de Cave for Dom Pérignon, has poured his expertise into this masterpiece. Experience the best of Japanese sake with IWA 5 Sake.
