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he only Sakagura/Sake Brewery in Kochi City (named after alias of Yamauchi Yōdō, who was a Japanese Daimyo of the Shikoku region in the Edo period). They hope to make sake that is the best to pair with food - sake that is dry, yet with high acidity and umami - using the isolated Tosa Mountain range's pure spring water. This water contains no iron or manganese, which are detrimental elements in sake. The brewery is also quite particular about their ingredients - the rice is polished very carefully, and they use true Kumamoto Yeast. A reserved aroma, gentle rice notes, perfect acidity and a fine finish combine to create the unique flavor profile of Suigei Tokubetsu Junmai. -
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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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Imayo Tsukasa IMA Junmai Sake has refreshing fruity aroma upfront with cleansing acidity with a slight briny and mineral finish. It was also special brewed to pair well with oysters. The sake is gentle sweet with sour tones. It's made with a special yeast that cultivates manic acid, which enhance the body's ability to absorb the oysters nutrients. -
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Abe Shuzo, located in Niigata, underwent a revival when the 6th-generation ABE, the current Toji, took over the brewery in 2015. Mr. Yuta Abe and his highly enthusiastic team place a strong emphasis on flavor and prioritize it over efficiency, with the guiding principle of "Enjoy Fermentation." ABE Junmai displays a striking umami flavor at the start, accompanied by melon notes, and finishes with a grapefruit-like bitterness. A standard junmai sake in the Abe series. This sake has a good balance of rice flavor and acidity. -
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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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A lively and bracing sake, full bodied and assertive. Initial fruit notes of white peach balanced by darker shades of fresh cut herbs and a definitive saline finish that makes it an ideal pairing for fresh seafood and a knockout pairing for freshly cracked oysters. Made from heirloom Bizen Omachi rice milled to 53%.
