Dassai 45 Nigori Junmai Daiginjo is a premium Japanese sake produced by the Asahi Shuzo Brewery, located in the Yamaguchi Prefecture of Japan. It is a unique variation of the Dassai 45 Junmai Daiginjo that incorporates the traditional Japanese brewing method of nigori, which involves leaving some of the rice sediment in the sake after it is pressed.
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.
The sake is characterized by a rich and complex flavor profile, with a balanced sweetness and a smooth, clean finish. It has a subtle fruitiness, with notes of melon, pear, and banana, and a hint of umami that is typical of high-quality sake.
Overall, Dassai 45 Nigori Junmai Daiginjo is a unique and highly sought-after sake that is often served as a special occasion drink or as a gift to those who appreciate fine sake. It pairs well with a variety of Japanese cuisine, particularly spicy dishes and rich, flavorful foods.
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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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Hakurakusei Junmai Ginjo Sake The Connoisseur is clean and zippy sake and remarkably food friendly. Enjoying this out of glassware with plenty of room to breathe can really unlock its nuances, once you catch a touch of grapefruit or melon it disappears. Just full enough to stand up to richer and sweeter foods like simmered Japanese nimono dishes or to cut through chicken liver mousse. And if you’ve never tried the heavenly combination of sake and caviar, this is the place to start. Made from lesser known varietal Kura no Hana rice milled to 55%. -
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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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Hakuyou Junmai Ginjo White Sun White Sun is a super premium sake brewed in the northern province of Fukushima, one of the last strongholds of the Shogun and his Samurai warriors. Subtle, yet dignified aroma of refined rice & deep, earthy mash fades away into a delightfully dry bouquet. The flavor presents a razor-sharp dryness, followed subtly by a dip, spicy sweetness which will charm your taste-buds. -
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The Yachiya family has been crafting sake since 1583, originally made exclusively for the leading general of the Kaga region, Maeda Toshiie. When Maeda moved to Kanazawa City, he brought Mr. Yachiya with him, and in 1628, the brand name, “Kagatsuru” was established giving a nod to the Kaga region itself and Tsuru, the Japanese name for crane, believed to live for a thousand years, bringing good fortune and happiness. A perfect balance of umami and the flavor of sake -
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Toko Sun Rise Junmai Ginjo is made from Dewasansan rice, a descendant of the iconic Omachi heirloom strain. This rice is exclusively grown in Yamagata prefecture and helped to pave the way for Yamagata to receive the first geographical indication (GI), or appellation, in all of Japan. Toko Sun Rise Junmai Ginjo has some grassy, floral aromas with green apple and melon notes. The finish is soft and smooth. It is an excellent pairing with teriyaki salmon, sautéed snow pea shoots or maple glazed ham. -
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Tentaka Organaka Junmai is one of the few organic sakes produced in Japan and made with the intention of creating a completely natural product with nothing added. The area’s natural underground springs provide Tentaka with a pure, fresh water source, which is also triple-filtered. Tentaka Organaka Junmai is a sake with clean, dry, and straightforward, with bright banana and mild melon aromas and soft, subdued rice flavors. Try to pair it with brussels sprouts, butternut squash, shiitake mushrooms, or pork loin. Kampai!! -
Kirin-Zan Junmai Sake- Dry, clean sake with herbal and minty aromas. This is a representative Junmai sake made in Niigata, the heartland of Japanese premium sake production
- Serving temp.: Chilled, room temperature or luke-warm
- Tasting note: Herbal, minty and slightly gamey. Dry, lean.
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Soto Junmai Daiginjo is a premium Japanese Sake, brewed in Niigata Prefecture, Japan. It is made using only the highest quality Gohyakumangoku rice, which is polished to a ratio of 50%, resulting in a refined and delicate flavor. The tasting notes of Soto Junmai Daiginjo Sake is floral and fruity, with notes of apple, cucumber and melon. It has a crisp and clean finish, with a subtle and lingering aftertaste. The brewing process of Soto Junmai Daiginjo Sake is carefully controlled to ensure the highest quality. The rice is milled, washed, and steamed before being fermented with the exclusive yeast strain and koji mold. The sake is then carefully filtered and bottled to preserve its delicate flavor and aroma. Overall, Soto Junmai Daiginjo Sake is a premium sake that is highly valued by sake enthusiasts for its refined and delicate flavor profile. It is best served chilled and can be enjoyed on its own or paired with a variety of Japanese dishes, including sushi, sashimi, and grilled seafood. all natural | gluten free | no additives | no preservatives | no added sugar | no sulfites -
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The only Sake Brewery in Kochi City . 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. The aroma is modest and vaguely citrusy, and the flavor has a hint of sourness with solid umami, yet the finish is clean and pleasant. Enjoyed best with both Asian and western seafood or fried/fatty dishes. -
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Founded in 1849, the Tajima Brewery is managed by the 6th generation of the family. The brewery specializes in the production of yamahai sake. The traditional yamahai method of brewing sake takes 3 times longer than modern methods, but it gives the sake an exceptionally layered and complex flavor. The Tajima family named their sake Fuku Chitose to express their wish that their sake will always bring happiness to those who drink it. Fuku means “happiness” while chitose means “forever”.
Tasting Note: Savory aromas of pumpkin and spices with complex earthy flavors. The finish is dry and long lasting.
Food Pairing: Serve at room temperature or warmed with slow-cooked pork belly, braised short rib, and nutty cheese.
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A classic Gohyakumangoku smooth sake by Niigata Meiji. The Silver-label Junmai is a feat of delicate fruit aromas. This soft, pleasant sake is a major crowd pleaser with hints of banana and citrus beneath a gentle rice flavor, followed by cleansing finish. Pairing with both eastern and western dishes, and excellent at every temperature. -
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Hakuryu “White Dragon” is made by Hakuryu Shuzo. Founded in 1839.“Fruity, soft, round and smooth.”Made of Yamada Nishiki & Takanenishiki rice polished to Daiginjo quality level of 40%, and underground water from agano- fukuryuusui. This sake has won Gold Medals for the last 14 consecutive years at the Monde Selection in Brussels, Belgium. Alcohol: 16- 17%, SMV: +5. Serve chilled 41~50°F. -
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Amabuki Gin no Kurenai Junmai, 720ml Amabuki Sakes use proprietary flower yeasts that give their sakes a unique taste. This sake is a revolution in the taste color and aroma of sake. From the moment you pour this unique sake into your glass, you won’t believe your eyes. The beautiful rosé color comes from the use of ancient black rice. The flavor is lightly sweet and fruity, but it’s the color that will really wow you. This is an ideal sake to serve for any celebration or it makes the perfect gift! -
Established in 1823, in the shadow of one of Japan's largest volcanic mountains Mt. Haku. With the blessing of this dormant goddess (namely, her naturally filtered water) they brew exquisite sake. A very enjoyable dry sake from Tengumai. Full expansive flavor with a great body and enjoyable mouth feel. Light umami on the palate. This is a wonderful sake to pair with food like Miso hotpot and Stewed dishes. -
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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 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. It pairs well with anything from a light snack to your favorite risotto. -
Yoi-no-Tsuki Midnight Moon Daiginjo Sake is a premium Japanese sake produced by Yoi Shuzo, a sake brewery located in the Shimane prefecture. This sake is made using high-quality Ginginga rice, which is polished to a ratio of 50% and a small amount of in-house distilled alcohol enhances the aromas and softens the body.resulting in a refined and delicate flavor. The tasting notes of Yoi-no-Tsuki Midnight Moon Daiginjo Sake is ripe honeydew melon, peach, strawberry, bamboo and anise flavors. The brewing process of Yoi-no-Tsuki Midnight Moon Daiginjo Sake is carefully controlled to ensure the highest quality. The rice is milled, washed, and steamed before being fermented with yeast and koji mold. The sake is then carefully filtered and bottled to preserve its delicate flavor and aroma. Overall, Yoi-no-Tsuki Midnight Moon Daiginjo Sake is a premium sake that is highly valued by sake enthusiasts for its complex and nuanced flavor profile. It is best served chilled and can be enjoyed on its own or paired with a variety of Japanese dishes, including sushi, sashimi, and tempura. -
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Hakkaisan Tokubetsu Honjozo Sake is a premium sake produced by Hakkaisan Brewery, located in the Niigata prefecture of Japan. This sake is made using high-quality Gohyakumangoku and Todorokiwase rice, which is polished to a ratio of 55%. To be classified as Tokubetsu, the sake must meet certain criteria, including a polishing ratio of at least 60%, meaning that at least 40% of the rice grain has been removed during the milling process. Additionally, the sake must be made using only high-quality rice, water, and koji mold, and must be brewed with a strict attention to detail and quality control. The aroma of Hakkaisan Tokubetsu Honjozo Sake is mild and clean, with notes of rice and a hint of nuts. On the palate, it is light-bodied and refreshing, with a smooth and silky texture. It has a clean and dry finish, with a pleasant aftertaste that lingers on the tongue. Overall, Hakkaisan Tokubetsu Honjozo Sake is a high-quality, versatile sake that can be enjoyed on its own or paired with a variety of Japanese dishes, including sushi, sashimi, and tempura. Try it with cheese, mushrooms. It is a great introduction to the world of premium sake, with a smooth and approachable taste that is sure to please even the most discerning palate. -
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Izumo Fuji Junmai Ancient Shrine is made with Yamada Nishiki rice grown in Shimane prefecture. The brewery is located in the town of Izumo, home to one of Japan’s oldest and most revered Shinto shrines. Izumo Fuji Junmai Ancient Shrine has violet aroma, plum on palate; soft, relaxed, and expansive in texture. An “umami type” of sake with ricey dryness. Serve chilled, room temperature or warmed. Versatile but best with rich foods like Japanese stews, grilled steak, and briny shellfish. -
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Founded in the 1540’s, the Tomita Brewery is one of the oldest breweries in Japan and is now managed by the 15th generation of the family, Yasunobu Tomita, who is also the brewmaster. The Tomita’s named their sake Shichi Hon Yari, or “Seven Spearsmen,” after the leaders of the historic Battle of Shizugatake which was fought just outside their town of Kinomoto. Shichi Hon Yari Junmai is the classic representation of the brewery’s style with its traditional and modern dimensions. Earthy and rich aromatics and flavors meet elegance and softness in the finish. The bright acidity makes this a fun sake to pair with dishes outside of traditional Japanese cuisine, including Duck a l’orange and Yukhoe, Korean Steak Tartare. -
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Brewed in Niigata prefecture, this sake boasts a rich history and reputation for excellence. In fact, the brewery is so well-known that it has even opened a museum dedicated to showcasing the art and craft of sake-making. And what's more, they're proud to be one of the first breweries to embrace the employment of female sake makers. To honor these skilled women, the brewery has created Wildflower, a tribute to their contribution to the industry. But enough about the backstory – let's talk about the sake itself. When you first pour Wildflowers Junmai Sake, you'll be hit with a delightful bouquet of aromas. Expect notes of lychee, apple, and strawberry, all mingling together to create a truly unique sensory experience. On the palate, you'll find that the sake is both complex and sweet, with just the right amount of acidity to balance it out. So, how should you serve this delicious sake? We recommend chilling it first, as this will enhance its crispness and refreshment. As for food pairings, Wildflowers Junmai Sake is a versatile choice that can go with a range of dishes. Try it as an aperitif before your meal, or pair it with light seafood dishes, salads, or ceviche. It's also a great choice for moderately spicy dishes, as its sweetness and acidity can help balance out the heat. -
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Takeshi-san, from the local Agakita district in Niigata, is a certified first grade licensed brewer who has been making sake since 1986. His sake reflect his effort to keep in mind the principle of producing sake with sweetness and softness in a natural environment and by sticking to the basics. He and the brewery have been awarded gold prize for five straight years in a row by the Annual Japan Sake Awards. The sake is mild and creamy. Complex savory flavors with hints of tropical fruits. It pairs well with spicy food, Teriyaki, Steamboats -
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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.