"Intro to Sake" 6 Bottle Sampler #1
$ 9500
$ 10500
Sake Sampler #1
Our first Sake sampler has Six 300ml bottles covering the most popular styles of Japanese Sake.
Yamahai - In Yamahai-style, the acidity is acquired by cultivating wild lactic acid bacilli, like kimoto, but without the long paddle grinding process. Sake made with this type of starter tend to be full-bodied in taste.
Junmai - (no brewers spirits added) - Bunraku Yamahai Junmai Nihonjin no Wasuremono (Forgotten Japanese Spirit) - This traditionally made Sake has a very unique nose filled with chocolate, cream, and earthy elements. One of the best things about this brew is that it shows different faces at different temperatures.
Out of the fridge look for ripe rich fruit tones, including kiwi, and when warmer, behold dryer elements that are more layered such as steamed rice, creamy pâtés and potatoes. There is a nice vein of white chocolate for those who really spelunk for flavor! Round, soft and silky this Yamahai is gentle and expressive at once! 300ml
Nigori (coarsely filtered, leaving some of the rice solids behind) - Kikusui Brewing "Perfect Snow" Genshu Nigori - Nigori means coarsely filtered or more literally “cloudy”. Nigori sake is often labeled as unfiltered sake for marketing purposes but in actuality they are passed through a coarse filter. Genshu means the sake is undiluted, no additional water is added to cut the alcohol content or to adjust the flavor. The result of this production method is a rich, full-bodied, refreshing, and rice-sweet sake at a whopping 21% ABV. Please keep in mind that not all nigori are made equally. Some have more sake mash incorporated allowing for a thicker, fuller texture while others use less, producing a smoother, silkier texture. This sake is definitely like a full blanket of snow rather than a light dusting. 500ml
Ginjo (rice polish rate <60%) - Hana Kizakura Junmai Ginjo - Ginjo means that the Sake is made from rice polished to less than 60% of its original size (you can polish it more than 60%, but not less). Hana Kizakura is clean, light and off-dry Junmai Ginjo sake with beautiful floral fragrance up front from Kizakura original Hana Kobo (flower yeast) and crisp finish at the end. Alcohol contents are only 12% so the attack on a front palate is soft and gentle. Best drink chilled. 300ml
Daiginjo (rice polish rate <50%) - Yaegaki Mu (Nothingness) Junmai Daiginjo - Mu has a ripe fruit aroma with elements of melon and grapes. Talk about a soft and clean sake, this Daiginjo lives up to its name “nothingness,” as full flavors such as white grapes and strawberries vanish in a whisper finish. It is surprisingly light for such a generous mouth speed. The acidity play is enveloped in fruit overtones that are well balanced, and unlike most Daiginjos this one gets smoother the more it warms up. 300ml
Fruited Sake - Homare Yuzu Junmai - This style, premium sake infused with fruit flavors, has become increasingly popular in recent years. Many love them for their increased sweetness and fruity flavors and this is definitely our favorite and best seller. Yuzu is a citrus fruit native to Asia prized for its many health benefits that tastes like a combination of grapefruit, mandarin orange and lime. Sweetish junmai Sake is paired with zippy, tart and refreshing Yuzu citrus fruit resulting in a Sweet-Tart like experience akin to an Italian Lemoncello. 300ml
Sparkling Sake - Hitachino "Awashizuku" Sparkling Junmai Sake - Awashizuku is a Junmaishu sake with the rice polished to 65%. The unusual addition of white koji to Kiuchi's 6-stage mashing process ferments to a refreshing, sparkling sake. The result is a highly amazing combination of sweetness balanced with white koji’s acidity. Awashizuku crosses into the world of wines and champagne as well. 300ml