Ty-Ku Sake, Junmai Ginjo

Junmai Ginjo

 


Balances peach on the nose with a subtle hint of spice underneath. The depth and body pairs well with lighter Western fare (grilled white meats and cooked fish), yet is dry and delicate enough to complement Asian cuisine

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Homare Shuzo, Yuzu

Junmai

The pungent aroma and crisp flavor of yuzu with the sweetness of junmai sake tanginess and a pleases the senses. Amazing way to enjoy a mimosa!

abv. 10.5% 300ml

The yuzu is a citrus fruit and plant originating in East Asia. It is believed to be a hybrid of sour mandarin and Ichang papeda

Rihaku "Dreamy Clouds"

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Rihaku "Dreamy Clouds"

Nigori

Rihaku Nigori is a bit less chunky and less sweet than most. More fruity and complex than most nigori sake. Slight prune tones, and a slight taste of almonds.

abv. 15.5% 300ml

Nigori sake is made so that some of the rice lees remain in the bottle after pressing. Most nigori is sweet and creamy, and thick with the unfermented rice solids

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Hoshi Usagi

"Banzai Bunny / Star Rabbit"
Blueberry Infused / Sparkling

Nice color of blueberry blue. Beautiful nose of fresh blueberry and bready yeast. Very pretty on the palate with a beautiful flavor of fresh blueberries. Clean, lightly sweet, and very refreshing.

abv. 6-7% 300ml

Tenryo Hidahomare

“Imperial Possessions Pride of Hida”
Junmai Ginjo

 

Drawing upon 350 years of sake-brewing history, Tenryo's "Koshu" is brewed in the Hida district of Gifu prefecture using Hidahomare rice. It features a mild yet full-bodied flavor. Awarded Silver in the Wine and Spirits Wholesaler's of America 68th Annual Convention & Exposition Wine Tasting Competition.

Super Dry & Rich! Full-Bodied Flavor, Amusingly Complex and Layered, Initially Fruit-Forward with a Rice-Forward Finish!

abv 15.9% 720ml

Dassai 50 Junmai Ginjo

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Superb flowery fragrance, honeyed sweetness is balanced by amazing acidity. Superb flavour and being medium dry makes it a "must try" for anyone looking for a superior sake.

abv 15.9% 720ml

Junmai Ginjo -Brewed with labor-intensive steps, eschewing machinery for traditional tools and methods, using highly polished rice (at least 60%**) and fermented at colder temperatures for longer periods of time. Light, fruity, refined.

Tozai "Snow Maiden" Junmai Nigori Sake

Milky-white. Nutty, creamy nose. Rich, chewy and lush, with soft saline and banana flavors and an attractive hint of fruity sweetness. Not complex, but this mellow, easy-to-drink sake is not short of acidity.

What the heck is Nigori? Name translates roughly to "cloudy" due to its appearance. Normal sake is usually filtered to remove grain solids left behind after the fermentation process, however nigori sake remains unfiltered, resulting in a far cloudier drink. Nigori sake is generally the sweetest of all sakes, with a fruity nose and a mild flavor, making a great drink to complement spicy foods or as a dessert wine. Before serving, the bottle must be shaken properly to mix the sediments with the sake, to obtain the full range of flavor and its "signature look". It is advised that it be served well-chilled, storing it in an ice bucket to keep it from warming up between servings. It is also recommended, as with most sakes, to consume the entire bottle once opened as it begins to oxidize, altering its flavor.

What the heck is Junmai? Nothing more than a straight fermentation of rice with the help of koji-kin (a starch-dissolving  mold). Junmaishu is similar in concept to beer made according to German beer regulations, which allow nothing but malted barley, hops and water to be used.

What the Heck is Sake?

Sake types:

Junmai : rice that has been milled 30% with 70% of each grain remaining.

Honjozo : a portion of added distilled alcohol, and the rice is milled 30% with 70% of each grain remaining.

Junmai Ginjo : rice milled 40% with 60% of each grain remaining.

Ginjo : a portion of added distilled alcohol, and the rice is milled 40% with 60% of each grain remaining.

Junmai Dai Ginjo : rice milled 50% with 50% of each grain of rice remaining.

Dai Ginjo : a portion of distilled alcohol, and the rice is milled 50% with 50% of each grain remaining.

Nigori: (unfiltered sake).

Taru: Freshly brewed sake in cedar tanks (cedar sake).

Nama: (unpasteurized sake.)

Koshu: (aged sake).

Kijoshu: adding more sake instead of more water to the brew (dessert sake).

Genshu: (undiluted sake).

Bunraku "Japanese Puppet Show"

Junmai

 

Pours a clear very pale gold. Pleasant aroma of rice with some slight sweetness in the nose. Flavor is similar with rice with slight floral, very light sweetness, followed by some warming alcohol. Smooth and almost creamy on the palate.

Kizakura "Stars"

Junmai

A crisp sake with gentle bubbles from the sake yeast. The perfect ensemble of sweet and sour, reminiscent of green apples. Pure pleasure! Best when well chilled or enjoy with fresh squeeze of citrus and ice.

Kikusakari Tarusake

Aged in akita cedar barrels

Nose of fragrant peppery cedar and melon with a touch of earth. Cedar is pretty subdued, lending a framework to the sake rather than overwhelming it. Melon notes and perfume then some fruit notes appear towards a clean and long finish. Fairly full bodied.

Tozai, "Well of Wisdom"

Honjozo

 

Handcrafted with pure natural spring water from this family brewery nestled at the base of Osaka's scenic Ikoma mountains. Aromas of yellow grapefruit and a hint of ripe strawberry. Taste, the flavors head toward apricot, zippy kiwi, This light-medium bodied sake presents a unique combination of a dry, crisp sake that also has amazing complexity of flavor persistent on the finish.

abv 14.9% 330ml
 

Honjozo - Made with rice, water, koji and a very small amount of pure distilled alcohol ("brewers' alcohol") to help extract flavor and aroma. Light, mildly fragrant, easy to drink.