"Intro to Sake" 6 Bottle Sampler #1 (2025 Edition)

Sake Sampler #1

Sampler includes 1 bottle each:

Nigori (coarsely filtered, leaving some of the rice solids behind) – Kikusui "Perfect Snow" - 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. Kikusui Perfect Snow is a bold and expressive nigori sake from Niigata Prefecture, known for its snowy climate and pristine water—both of which shape this unfiltered, undiluted brew. Pouring a milky, opaque white, it immediately signals its rich texture and full-bodied style. On the nose, it opens with lactic aromas reminiscent of yogurt and unpasteurized cream, layered with hints of vanilla, steamed rice, and a faint floral note like yellow rose. The palate is lush and velvety, delivering sweet flavors of rice pudding, cream sponge cake, and sticky rice with condensed milk. Despite its sweetness, it finishes with a crisp, dynamic edge that keeps it from feeling cloying. At 21% ABV, it’s punchy and warming, yet surprisingly smooth. The texture—thanks to the moromi rice particles—is thick and satisfying. It pairs well with spicy Korean dishes, grilled meats, or even rich desserts, and can be enjoyed chilled, on the rocks, or mixed with soda or juice for a playful twist.300ml 

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%) - Homare "Tatsumigura" Junmai Daiginjo - Daiginjo - A premium classification of sake that refers to the brewing process and rice polishing level. To qualify as Daiginjo, the rice must be polished down to at least 50%, meaning half of each grain is milled away to remove fats and proteins that can cloud flavor. This results in a sake that’s light, aromatic, and refined, often showcasing delicate notes of fruit and flowers like pear, apple, or cherry blossom. Daiginjo sakes are typically brewed in small batches with meticulous temperature control and are considered the pinnacle of a brewery’s craftsmanship.
Homare “Tatsumigura” Junmai Daiginjo is a polished and expressive sake from Fukushima Prefecture, crafted with Gohyakumangoku rice polished to 50%. It opens with a crisp, fruity nose of apple and pear, balanced by a clean, dry flavor that flows gently across the palate like mountain spring water. The texture is smooth and understated, with subtle hints of licorice and a touch of umami that deepen when served slightly chilled or at room temperature. With an SMV of +3 and acidity of 1.6, it leans semi-dry, making it a versatile pairing for grilled fish, salted chicken, or delicate seafood dishes. This sake’s elegance and restraint reflect the brewery’s commitment to tradition and refinement. Tatsumigura refers to an iconic granary in southeastern Japan that symbolizes tradition, reliability, and quality.  300ml 

Honjozo (rice polish rate <70%) – Hakkaisan "Cloudline" Tokubetsu Honjozo - Honjozo - Honjozo sake is a traditional Japanese rice wine that includes a small amount of distilled alcohol added during the brewing process—not to boost alcohol content, but to enhance aroma, flavor, and shelf stability. The rice used is polished to at least 70% of its original size, which means 30% of the outer layers are milled away to remove proteins and fats that can affect taste. Compared to junmai Sake, which contains no added alcohol, honjozo tends to be lighter, smoother, and more fragrant, making it especially food-friendly.
Tokubetsu - “Tokubetsu” means “special” in Japanese, but it’s not just marketing fluff—it signals that the brew has a distinctive quality that sets it apart from standard Honjozo or Junmai styles. This designation can be earned in one of two ways: either the rice is polished more than required for its category (typically to 60% or better), or the brewer uses premium ingredients or a unique brewing method.  Here Hakkaisan polishes to 55% while using superior rice and yeast strains.
Hakkaisan "Cloudline" offers a clean, medium-dry profile with a smooth texture and mellow character that’s both refreshing and versatile. Its aroma hints at koji rice and subtle woodiness, which deepen when gently warmed, while chilling brings out its crisp, dry edge. On the palate, expect soft notes of mango and honey balanced by a light dryness, creating a rounded mouthfeel and a crisp finish. 300ml 

Fruited Sake (Sake that has been infused with fruit for fruit flavors) - Shibata Black Yuzu - Shibata Black Yuzu is a vibrant and refreshing Yuzushu—a citrus-infused sake—crafted with a junmai base using Ginpu rice from Hokkaido, known for its clarity and subtle aroma. What sets it apart is the use of organic yuzu fruit from Shibata’s own farm, squeezed with the skin left on to capture the aromatic oils and a touch of bitterness from the pith. This technique balances the sake’s light sweetness with elegant tartness, resulting in a crisp, citrus-forward profile that’s both invigorating and nuanced.  With just 8% alcohol and a silky texture, it’s ideal served chilled, either neat or in cocktails. The compact 200ml “Pocket Sake” flask makes it perfect for casual sipping or pairing with dishes like roast chicken, smoked salmon, or cold ramen.  200ml 

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