Sake is made very simply, with 5 essencial elements – water, rice, yeast, land/weather, and a brewer with passion and technical skill. Many people think of sake as a daunting and vast complicated world filled with confusing classifications and grades. But sake os very simple, just taste and see! I hope everyone tries ate least one sake of their life time, and that it becomes one of their favorite parts of enjoying life. Sake is a simple wonderful pair to both food and frienship. Kanpai!
“Pure”, “Tairo”, “Old School”
“Connoisseur”, “Blue Sky”, “Umami”
“The Seventh”, “Igloo”, “Laurels”
Taisetsu Junmai Ginjo, Hokkaido, Japão, 1.8L.
Very frangrant and tasted smoth with a hint of caramel.
Hakurakusei junmai Ginjo, Miyagi, Japão, 1.8L.
Fresh fruity aromas with fine acidity and pure. Fluffy and delicate bouquet of citrus fruit.
Narutotai Ginjo Nama Ganshu, Kochi, Japão, 720cl.
Vivid, Voluptuous and vibrant, with a nose of strawberry, watermelon, sweet rice and cinnamon, happy, and bright and chewy.
Modan senkin muku junmai daiginjo, Tochigi, Japão, 1.8L
Peach and pear, a warm luscious texture,a luicy sweetness and long finish.
Shichida junmai daiginjo, Saga, Japão, 1.8L.
Elegant, fruity sake is filled with delicate, silky smooth.
Sawanoi Tokubetsu Junmai, Tokyo, Japan, 1.8L.
The rice wine is rich and smooth. It’s love at the first sip.
Harushika Motozake Junmai, Nara, Japan, 72CL.
Calming fragrance with a rich rice flavor.
Ozeki Karatamba Honjozo, Hyogo, Japan, 72CL.
Its unique preparation method produces this superb, dry and crispy flavor. It has a rich, full-bodied flavor.
Gekkeikan Junmai Nigori, Kyoto, Japan, 50CL.
Cloudy, little sweetness with milky liquid, hinting at almonds.
Suzune Wabi, Miyagi, Japan, 37,5cl.
Nice sparkling sake, with a lot of secrets inside.