Junmai of Japanese Sake
Hana Utsutsu
Favored by women, this sake has a sweet yet tangy aftertaste. Its low alcohol content makes it a great bottle for people who dis-like the taste of strong dry taste of usual sake. Ingredients: Japanese rice, Japanese koji
Specification Junmai-shu Milling Rate 65% Aroma
Sweet
Sake Meter Value
-60
Alcohol
8% ～ 9%
Quantity
300ml
Yamahai
"In recent years, mass production and a fast brewing process has become standard practice. However, this Sake Yamahai has been traditionally cared for using homemade yeast, which, for a professional Sake brewer (Toji), requires considerable time and effort to produce, and makes you enjoy the real heart of Japanese Wine."
"The flavour of the rice is carefully drawn out by the carefully prepared natural yeast starter (moto). This perfectly complements Japanese food"
Specification Junmai-shu Milling Rate 65% Aroma
Well Balanced
Sake Meter Value
-1
Alcohol
15% ～ 16%
Quantity
720ml
Okinazuru Kimoto Junmaishu
Using the authentic kimoto method to brew, which requires extensive time and effort compared to modern methods, Okinazuru Kimoto Junmai Shu has been praised at the International Wine Challenge in London 2008, under the Sake Category.
In 2000 it received Gold medal at the Kyoto Prefecture Sake Contest. This is particularly challenging and competitive as Kyoto Sake Brewers produce some of the best Sake in the World.
In 2010 and 2011 It was unanimously praised at the London International Wine Challenge.
Definition of the Kimoto Method: Kimoto, refers to one of the oldest surviving methods of brewing sake. As it is a much more delicate, labor intensive, taking more than double the time to make, and requiring hands on experience that takes many years to acquire.
It is considered a more unpractical method these days, and most breweries do not implement it for these reasons. Only three ingredients are used with this method, consisting of rice, water, and koji. No other ingredients are added.
With these purest ingredients, along with the knowledge and experience of our master brewer, the Kimoto method produces a sake that is more full, more complex, and richer in taste."
Specification
Junmai-shu
Milling rate
65%
Aroma
Lightly Sweet
Sake Meter Value
-3
Alcohol
15% ～ 16%
Quantity
720ml
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