Sake - japanese rice drink

Yamahai, aged Sake

Brewery: Kenbishi, Hyogo

Aged Yamahai which gives deep flavour and perfect balance.
Full body, but soft and rich finish.

Food pairing: recommended with beef steak, fried chicken, hamburgere ect.
Enjoy at room temperature

Rice: Yamadanishiki
SMV: 0
Acidity: 1.7
Alc.: 17% vol.
Storage: dark and cool

Junmai Daiginjo, Low Alcohol

Brewery: Ninki, Fukushima

New type of Junmai Genshu with high acidity, apple acid and sake lactic acid. Recommended to serve cold in wine glass. This sake is a new type of sake, special Sake yeast stops alcohol level at 11% (low alcohol Sake).

Food pairings: sushi, sashimi, fish and poultry dishes, vegitable dishes
Served cold like white wine

Rice polished to 50%
Rice: Gohyakumangoku
SMV: -18 (medium)
Acidity: 2.2
Alc.: 11% vol.

1 bottle: 720 ml

Ninki-Ichi Yuzu-Shu

Perfect as aperitif. Yuzu is winter delicacy with special citrus aroma for Japanese people to accompany winterly dish.
The ultimate yuzu shu is a perfect blend of the refreshing shochu of Northeastern Japan. Served with ice.

Alc. 8%

1 bottle: 720 ml

Japanese liqueur. The juice of fully ripe Sicilian blood oranges, Premium Sake and plum liqueur of the Amabuki brewery make an elegant, full-bodied liqueur. Acidity and sweetness hold each other nicely.

Aperitif and Digestif: served chilled, pure on ice or with champagne, beer, soda

Alc. 9%

1 bottle: 720 ml

Premium Sake brewed with Yamadanishiki rice. Perfect balance of aroma, flavour and umami with a sharp finish.
Served either cold / room temperature

Food recommendation: grilled and strong fish dishes, duck, beef

Rice polished to 40%, SMV +4, Acidity 1.2, Alc. 17%

1 bottle: 720 ml

Premium Sake brewed with Gohyakumangoku rice. Highly aromatic with a beautiful bouquet of flowers. Perfectly balanced with freshness. Dry and slightly sweet on the finish.
Served either cold/room temperature

Food recommendation: sushi, sashimi, shrimp, fish and poultry dishes

Rice polished to 50%, SMV +2, Acidity 1.8, Alc. 15%

1 bottle: 720 ml

A lively ginjo aroma with a supple, dry-yet-fruity medium body.


Nice vibrancy and long-lasting finish.
 Enjoy at cold.

Rice polished to 60%. SMV +2, Acidity 1.8, Alc. 14.5%

1 bottle: 300 ml

Junmai

Sake experts often say they prefer dry sake. This sake is fermented up to +12 on the sake meter value. It is not merely dry but a high quality product, which will impress the experts with the intrinsic savouriness of rice, the fully-ripened flavour and the crisp finish.

Enjoy cold /room temperature/warm

Rice polished to 60%, SMV +12, Acidity 1.5, Alc. 15%

1 bottle: 720 ml

Amabuki Ginnokurenai Rose

This sake is a revolution in the taste and aroma of sake. The beautiful rosé colour comes from the use of ancient black rice. The flavour is lightly sweet and fruity, but it’s the colour that will really wow you. This is an ideal sake to serve for any celebration.

The sake made with yeast of the pink nadeshiko flower is reminiscent of pear and ripe. It’s also extremely well balanced. Enjoy cold in wine glass.

SMV +3.5, Acidity 1.6, Alc. 15%

1 bottle: 720 ml

Vintage 1998 Junmai Ginjo

Matured Premium Sake, LIMITED EDITION.

Nice resonance and long-lasting finish. 10 years storage in barrel, then 8 years in bottle, pasteurized, at home storage at room temperature possible. Served either cold / warm / room temperature.

Rice polished to 60%, SMV +3, Acidity 2,0, Alc. 18%

1 bottle: 720 ml

Junmai Ginjo

A lively ginjo aroma with a supple, dry-yet-fruity medium body.
Nice vibrancy and long-lasting finish.
Enjoy at cold.

Rice polished to 60%. SMV +2, Acidity 1.8, Alc. 14.5%

1 bottle: 720 ml

Junmai

Rich Junmai shu with distinct rice flavor and hits of floral aroma.
Recommended with beef steak, fried chicken, hamburger, and veal cutlet etc.

Rice polished to 60%, SMV +3, Acidity 1.4, Alc. 14.5%

1 bottle: 720 ml

Ninki-Ichi Ume-Shu

Healthy fruit liqueur made with Barly Shochu. It is traditionally made at home and drunk as healthy drink.
Ume (Japanese plum) has its natural nutrition to fight against cold and together with alcohol it warms up the body.

Alc. 18%

1 bottle: 500 ml

Junmai Daiginjo

The ultimate sake brewed by renowned brewmaster in Ishikawa prefecture.
New type of Junmai Ginjoshu is enjoyed warm or cold but best served like white wine.

Rice polished to 50%, SMV +3, Acidity 1.3, Alc. 15%

1 bottle: 750 ml

Junmai Ginjo

Premium Sake brewed once a year at autumn new harvest season.

Vibrancy and freshness is special to those who loves Nigori unfiltered sake. 

Enjoy the mellow and the gentle ginjo aroma.

Great as aperitif or with full flavoured meal – recommended chilled. 

It is pasterised, but after opening you have to keep it in the refrigerator.

Rice polished to 60% , SMV -2.7(medium), Acidity 1.0 (high), Alc. 16% vol.

1 bottle: 720 ml

Junmai Yamahai

This Junmaishu is brewed traditional Yamahai method which allow sake to naturally develop lactic acid on its own. This process takes longer than the newer way, and the taste of Yamahai has the peculiar taste and Umami (flavor) of natural rice.

Rice polished to 60%, SMV +3, Acidity 1.8, Alc. 15%

1 bottle: 720 ml

Junmai Ginjo Sparkling

Sparkling Junmai Ginjo made with rice and rice koji fermented in the bottle.
Natural sweetness and acidity. Recommended as starter or with dessert.

Rice polished to 60%. SMV -70, Acidity 6.5, Alc. 7%

1 bottle: 300 ml

Junmai Ginjo Sparkling

This Junmai Ginjo from bottle fermentation has a fruity aroma with a fine acidity. An old red rice corn type is used to obtain the beautiful rosé coloration. Recommended as starter or with dessert.

Less alcohol, lovely, tingling.

Rice polished to 50%, SMV -70, Acidity 6.5, Alc. 7%

1 bottle: 300 ml

Junmai Ginjo

This Junmai Ginjo is from Ishikawa prefecture where cold climate and clean water from mountains makes great quality sake. Medium bodied-dry sake with fruity ginjo aroma.
Enjoy cold/room temp./warm.
Recommended to serve with sashimi, grilled fish, tempura.

Rice polishe to 60%, SMV +4, Acidity 1.4, Alc. 15%

1 bottle: 720 ml