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

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.

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).