DAIGINJO 35
The rice used for this Daiginjo is 100% Yamada Nishiki from Itoshima in Fukuoka Prefecture, polished down to 35%. This is a sake with a rich taste and a fruity, mellow aroma that is the result of the chief brewer's dedication.
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Type
Daiginjo
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ABV
15%
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SMV
+ 3
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Acid
1.3
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Amino Acid
1.2
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Ingredients
Yamada Nishiki
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Polishing Ratio
35%
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Yeast
Kyokai 10
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Capacity
1800ml, 720ml
CHOTOKUSEN DAIGINJO GENSHU
Made from Yamada Nishiki polished to 35%, this sake is a true work of art. It is a very drinkable sake although it is a genshu with an alcohol content of 17°. It has a slightly subdued aroma and a refreshing taste with the SMV +5, making it a perfect match for white fish sashimi and sushi.
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Type
Daiginjo
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ABV
17%
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SMV
+ 5
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Acid
1.1
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Amino Acid
1.0
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Ingredients
Yamada Nishiki
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Polishing Ratio
35%
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Yeast
Kyokai 10
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Capacity
720ml
JUNMAI DAIGINJO 50
The rice used for this sake is 100% Yamada Nishiki from Itoshima in Fukuoka Prefecture, polished to 50%. It is a Junmai Daiginjo sake with a gorgeous aroma and a well-balanced fruity taste.
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Type
Junmai Daiginjo
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ABV
15%
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SMV
+ 1
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Acid
1.4
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Amino Acid
1.4
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Ingredients
Yamada Nishiki
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Polishing Ratio
50%
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Yeast
Kyokai 10
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Capacity
1800ml, 720ml
TAKESHIZUKU
Yamada Nishiki from Itoshima in Fukuoka Prefecture was polished to 50%. You can feel a fruity, melon-like umami taste on the palate. It has a dry taste with a touch of acidity and a well-balanced sweetness that leaves a refreshing aftertaste. It is a daiginjo-shu with a slight ginjo aroma and a lingering fragrance that disappears quickly in the mouth.
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Type
Daiginjo
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ABV
15%
-
SMV
+ 5
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Acid
1.3
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Amino Acid
1.2
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Ingredients
Yamada Nishiki
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Polishing Ratio
50%
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Yeast
Kyokai 1801
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Capacity
1800ml, 720ml, 300ml
HAKATA NO MORI BLACK
Made from 100% Yamada-Nishiki from Itoshima, Fukuoka. You can enjoy the ginjo aroma that spreads slowly in the mouth, and the mellow sweetness and deliciousness of the rice. This Junmai Ginjo sake is crisp, gentle, clean and elegant.
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Type
Junmai Ginjo
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ABV
15%
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SMV
+ 2
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Acid
1.2
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Amino Acid
1.1
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Ingredients
Yamada Nishiki
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Polishing Ratio
60%
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Yeast
Kyokai 1801
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Capacity
1800ml, 720ml
SHIBORITATE GINJO
Made from 58% polished rice and pressed in a wooden tank, the sake comes out of the funakuchi is soft and mellow. The freshly squeezed ginjo-shu is then stored raw and bottled. Enjoy the fruity aroma and crisp taste.
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Type
Ginjo
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ABV
14%
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SMV
+ 5
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Acid
1.5
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Amino Acid
1.4
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Ingredients
Yume Ikkon
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Polishing Ratio
58%
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Yeast
Kyokai 1801
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Capacity
720ml
HAKATA NO MORI
Hakata no Mori is a crisp and super dry junmai, brewed slowly with a yeast from Kumamoto, the first class Yamada Nishiki from the Itoshima district in Fukuoka, and fresh river-bed water from Sangun Mountain.
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Type
Junmai
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ABV
15%
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SMV
+ 9
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Acid
1.4
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Amino Acid
1.3
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Ingredients
Yamada Nishiki
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Polishing Ratio
60%
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Yeast
Kyokai 9
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Capacity
1800ml, 720ml, 300ml
JUNMAI
The concept is a focus on the local Fukuoka area. This handmade sake is carefully brewed in Umi-machi using rice grown in Itoshima and subterranean water from the Sangun mountain range. The flavor of "Yamada Nishiki", a sake brewing rice produced in Itoshima, is slowly brought out at a low temperature. It is a mellow junmai sake with a soft mouthfeel, full of flavour, and just the right amount of sharpness.
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Type
Junmai
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ABV
15%
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SMV
+ 4
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Acid
1.5
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Amino Acid
1.5
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Ingredients
Yamada Nishiki
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Polishing Ratio
60%
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Yeast
Kyokai 9
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Capacity
1800ml, 720ml