22 / 32
22
Junmai
Daignjo/Daignjo
(continued)
S
EIKYO
M
ABOROSHI
J
UNMAI
D
AIGINJO
SIZE:
720ml
PRICE:
$133.99
PREFECTURE:
Hiroshima
MILLING:
16.5%
RICE:
Yamada Nishiki
SMV:
+1
ALCOHOL:
16.5%
SERVING TEMPERATURE:
Chilled
Our brewery's traditional apple yeast
that has been discovered in the rind of
apples, is a superior yeast in all aspects,
such as “power of fermentation”,“quality
of acidity” and “richness of fragrance.”
Maboroshi Kurobako, made with this
apple yeast and carefully brewed almost
completely by hand, forms the highest
achievement of our brewery. e
method of koji-making that has the
greatest influence on the taste of the
sake is to use traditional implements
such as small wooden koji trays, which
are individually treated with care.Also,
while in general it takes a total of 48
hours to make koji for Daiginjo sake,
we spend more than 52 hours. In this
way, we are able to brew sake with a
solid taste and rich flavor.
S
HICHI
H
ON
Y
ARI
S
HIZUKU
J
UNMAI
D
AIGINJO
SIZE:
500ml
PRICE:
$65.33
PREFECTURE:
Shiga
MILLING:
45%
RICE:
Tamazakae
SMV:
+5
ALCOHOL:
17%
SERVING TEMPERATURE:
Chilled
is limited-production sake is made
from highly polished Tamazakae rice
and is slowly fermented at a low tem-
perature.What makes it unique, is the
method by which it is pressed. Called
shizuku, this is the method by which
sake is pressed via gravity and col-
lected, drip by drip. No additional
pressure is added and the result is a
brilliantly clear and well-balanced sake
S
HUUHARI
J
UNMAI
D
AIGINJO
SIZE:
720ml
PRICE:
$32.84
PREFECTURE:
Kyoto
MILLING:
50%
PREFECTURE:
Tochigi Prefecture
MILLING:
35%
RICE:
Yamada Nishiki
SMV:
+2
ALCOHOL:
16.8%
SERVING TEMPERATURE:
Chilled
While lime, mint, and lychee
dominates the nose, the softness and
suppleness of this medium-bodied sake
has flavors of honeydewmelon,ripened
pear and fresh cut hay amplified by
vibrant overall acidity. e laser-
focused finish has an enjoyable dusty
character with clean anise-like flavors.
It doesn’t get much better than this!
W
ATARI
B
UNE
J
UNMAI
D
AIGINJO
SIZE:
720ml
PRICE:
$85.33
PREFECTURE:
Ibaraki
MILLING:
35%
RICE:
Watari Bune
SMV:
+3
ALCOHOL:
16%
SERVING TEMPERATURE:
Chilled
Watari Bune is rice strain was used
with great results in the 1920s and
30s, but was difficult to harvest and
eventually became extinct. Some 60
years later, Takaaki Yamauchi, 7th
generation president and brewer of
Huchu Homare Brewery learned of
this great rice. He tracked down
seedlings that had been preserved,
freeze-dried, by the Japanese gov-
ernment. Starting with 14 grams of
seedlings it took him three seasons
to grow enough rice to brew his first
batch of sake. It is a cult favorite in
Japan among sake aficionados. is
unique junmai daiginjo is soft, round
and luscious. It is elegant, complex
and well-balanced with deep, rich
notes of honeydew and pineapple
Y
AMATO
S
HIZUKU
J
UNMAI
D
AIGINJO
SIZE:
720ml
PRICE:
$42.67
PREFECTURE:
Akita
MILLING:
40%
RICE:
Akita Komachi
SMV:
0
ALCOHOL:
16%
SERVING TEMPERATURE:
Chilled
“It has a vibrant aroma and light
textured body with smooth finish.
e richness of the rice is still
present and comes together to
create an incredibly enjoyable sake”
RICE:
Yamada Nishiki
SMV:
Confidential
ALCOHOL:
16%
SERVING TEMPERATURE:
Chilled
is sake is rich,fleshy sake with a nose
of honeysuckle and lemon pith fol-
lowed by white peach, ripe pear, and
winter melon on the
palate.Ithas an in-
credibly long finish and pairs well with
grilled meat or perfect just by itself
T
AKATENJIN
S
OUL OF
S
ENSEI
J
UNMAI
D
AIGINJO
SIZE:
720ml
PRICE:
$40.67
PREFECTURE:
Shizuoka
MILLING:
50%
RICE:
Yamada Nishiki
SMV:
+5
ALCOHOL
: 16.8%
SERVING TEMPERATURE:
Chilled
Aromas of clean honeydew rind,grainy
rice with a touch of earth.e impact
on the palate is soft and rich but not
cloying. A gentle sweetness envelops
the tongue while the clean,high-strung
acidity does the work. It has loads of
body but is able to maintain tightness
and structure. While spicy honeydew
and dry anise dominate up front, the
finish is dry with good spicy white pep-
per and jasmine notes.
T
EN
T
O
C
HI
H
EAVENS AND
E
ARTH
J
UNMAI
D
AIGINJO
SIZE:
720ml | 1.8L
PRICE:
$32.99 | $71.33
PREFECTURE:
Niigata
MILLING:
50%
RICE:
Koshi No Tanrei
SMV:
+5
ALCOHOL:
15.5%
SERVING TEMPERATURE:
Chilled
Niigata Agricultural Institute,
Niigata Sake Institute, and the con-
sortium of Niigata sake breweries
spent 15 years to launch a new sake
rice variety, called Koshi Tanrei.e
rice is grown only in Niigata, only for
Niigata sake producers. Ten To Chi
“Heaven and Earth” is one of the
first Koshi Tanrei-based sakes that
have been made commercially
available in Japan. Launched in US
in 2011. Dry, mild, clean, medium
bodied, and lightly aromatic
T
ENTAKA
S
ILENT
S
TREAM
J
UNMAI
D
AIGINJO
SIZE:
720ml
PRICE:
$88.67