---

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

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).