Sake portfolio 2016

Marriage of Japanese Sake & European Cuisine

SAKE Por)olio

Copyright © SAKE AT UK 2016

ABOUT US

ABOUT US

Marriage of Japanese Sake & European Cuisine

SAKE＠UK is the Japanese sake wholesale business division of JAPAN AT UK LIMITED. We provide restaurants, retailers and distributors premium Japanese Sake that matches European cuisine as well as Asian cuisine. Our goal is to establish our Japanese Sake brand in Europe and revive tradiPonal Sake culture.

OUT STORY

SAKE@UK was established in 2015 soon aSer we exhibited 58 Japanese sake breweries and 114 sake brands at Speciality & Fine Food Fair in 2014, which is one of the biggest event in the food & beverage industry.

Reviews from 2,500 aZendees have revealed that a 40 year Japanese Sake Vintage was one of their favorites. Why? Through various subsequent tasPng experiments with experts including Michelin star chefs, head sommeliers and celebriPes, we discovered that sake vintages match beauPfully with meat dishes.

We then went on a search and visited number of breweries to idenPfy breweries that make sake that matches both with European and Asian cuisines. We then carefully selected 12 unique and rare breweries that also share our views and concepts. Their Sake has previously never been sold outside of its region in Japan.

JUNMAI

JUNMAI

Junmai sake is sake that only use pure rice (literal meaning of junmai).

This means that there are no addiPonal components added aSer the fermentaPon such as brewer’s alcohol in order to alter the taste and style. Junmai sake is usually rounder and fruiPer.

X3 Brewery: Kinmon Akita Sake Brewery What An Expert Says: Established 1939 (Akita Prefecture, Spiced, But With Earthy, Woody Notes… Clean And Pure With Lots Of Chili Spice. Plenty Of Japan) Length, But Very Very Long On The Minerally Type: Sake (Junmai) Intense Finish. One That Would Work Abv: 15% BeauPfully With Fish Now, But Will Be Hugely Size: 720 Ml/300ml/100ml VersaPle With BoZle Age. Rice Variety: Menkoina Food Matching: Polishing RaIo: 70% Ingredients: Rice, Koji (Malted Rice) Meat, Game, Chicken, Vegetarian Dishes, Indian Or Spicy Cuisine

X3 ROSE Brewery: Kinmon Akita Sake Brewery Established 1939 (Akita Prefecture, Japan) Type: Sake (Junmai) Abv: 15.5% Size: 720 Ml/300ml/100ml Rice Variety: Menkoina, Red Rice Polishing RaIo: 75% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Hints of earth and peach, a touch of strawberry, hints of pepper and rose. Similar but with a rose wine feel to it. Again, very vinious and elegant. Lots of complexity and a long finish.

Food matching: Chicken, fish, indian cuisine, chinese, spicy foods

JUNMAI

KISOJI KOJI + Brewery: Yukawa Sake Brewery,

Established In 1650 (Nagano) Type: Sake (Junmai) Abv: 16.5% Size & Price: 720ml / 300ml Rice Variety: Hitogokochi Polishing RaIo: 70% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Minerals, mountain streams, sea breeze and green apple on the nose; lots of apples on the palate, hints of earth, yeast and bread on the palate. Long and appealing; the extra koji content gives lots of complexity and depth, hints of tea leaf and hints of forest floor. Even some blueberry flavours on the finish. Really nice, very long and with a hint of spice to give it some liS. Food matching: fish, chicken, spicy food, pasta

HONSHUICHI MUROKA JUNMAI Brewery: Umeda Sake Brewery (Hiroshima Prefecture, Japan) Type: Sake (Junmai) Abv: 16.8% Size: 720ml Rice Variety: Senbonnishiki Polishing RaIo: 60% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Dried fruits, cherry, elegant perfume and hints of caramelized banana. Lots of length to the finish and hints of spice.

TAITEN SHIRAGIKU JUNMAI SHIRAGIKU Brewery: Shiragiku Sake Brewery, Established 1886 (Okayama Prefecture, Japan) Type: Sake (Junmai) Abv: 16.5% Size: 720ml Rice Variety: Omachi Polishing RaIo: 60% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Crushed yams, daikon-­‐oroshi, dry and spicy on the palate; it has an intriguing finish of bell pepper and spice; it even shows some herbal notes.

JUNMAI

JO-­‐CON BREWERY: SHINSHU MEIJYO SAKE BREWERY, ESTABLISHED 1834 (NAGANO PREFECTURE, JAPAN) TYPE: SAKE (JUNMAI) ABV: 38% SIZE: 500ML RICE VARIETY: MIYAMANISHIKI (KOJI RICE), SASANISHIKI (KAKE MAI) POLISHING RATIO: KOJI RICE 59%, KAKE MAI 70% INGREDIENTS: RICE, KOJI (MALTED RICE)

WHAT AN EXPERT SAYS: NuZy with hints of hazelnuts, almonds, plantain, banana leaf, and blue agave Tequila like finish (high quality reposado of course)

OKIHOMARE EDO NO JUNMAISHU 90 Brewery: Okisake Brewery, Established In 1972 (Shimane) Type: Sake (Junmai) Abv: 15.5% Size : 720ml Rice Variety: N/A Polishing RaIo: 90% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Perfumed, liSed and pungeant. Very salty, nuZy and bold. Very long finish. Intriguing rather than enjoyable.

Brewing methodology of this sake is believed to be inherited from the period of Edo Period, Tokugawa Shogunate (1603 – 1868).

OKIHOMARE MUROMACHI NO JUNMAISHU 90 Brewery: Okisake Brewery, Established In 1972 (Shimane) Type: Sake (Junmai) Abv: 17.5% Size: 720ml Rice Variety: N/A Polishing RaIo: 90% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Grilled mackerel, peaty whisky smell. Tarry rope: salt, soy, balsamico, sweet and bold. Islay whisky: soS, mellow, long. Really lovely: matching to meat and cooking fish.

Brewing methodology of this sake is believed to be inherited from the period of Muromachi Shogunate (1338 -­‐ 1573).

JUNMAI GINJO

JUNMAI GINJO

The same category as junmai but with the rice milled to at least 60% remaining.

KISOJI TOKUBETSU JUNMAI Brewery: Yukawa Sake Brewery, Established 1650 (Nagano Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 15-­‐15.9% Size: 720 ml / 300 ml Rice Variety: Miyamanishiki Polishing RaIo: 55% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Clean, pure and classic with hints of marzipan, lanolin and hints of a riesling like metallic/ petrol note. Long on the finish again. One for raw fish dishes, could even be served slightly warm. The sort of sake that would be popular for those who love dry sake, or have more japanese tastes.

Food matching: fish, sushi, sashimi, chicken

KUROMATSU SENJYO “TONIGHT” JUNMAI GINJO HITOGOKOCHI Brewery: Senjyo Sake Brewery, Established 1866 (Nagano Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 17% Size: 720ml Rice Variety: Hitogokochi Polishing RaIo: Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Bold, fruity, elegant and expressive showing hints of raspberry, strawberry and cherry. Very much like a pinot noir rose wine. This would pair well with a fresh fruit salad, desserts or simply to have as an aperiPf on its own.

JUNMAI GINJO

KUROMATSU SENJYO JUNMAI GINJO KINMONNISHIKI Brewery: Senjyo Sake Brewery, Established 1866 (Nagano Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 16% Size: 720ml Rice Variety: Kinmonnishiki Polishing RaIo: n/a Ingredients: Rice, Koji (Malted Rice)

KUNIMARE TOKUBETSU JUNMAI Brewery: Kunimare Sake Brewery, Established 1885 (Hokkaido Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 15.7% Size: 720ml Rice Variety: Gohyakumangoku Polishing RaIo: 55% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Earthy, with boldness and spice, chili pepper, sharp, clean and very hokkaido in style, would be wonderful with some boiled hokkaido crab, a really intriguing sake.

ONBASHIRA JUNMAI GINJO Brewery: Toshimaya Sake Brewery (Nagano Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 15% Size: 720ml / 300ml Rice Variety: N/A Polishing RaIo: 59% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Dry and spicy on the nose, round and fruity with hints of nuts and earth. The finish shows some milk chocolate and the finish is long but in a very tradiPonal style.

JUNMAI GINJO

CHOSEIMAI HARD WATER TOKUBETSU JUNMAI Brewery: Kuze Sake Brewery, Established 1786 (Ishikawa Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 15% Size: 720ml Rice Variety: Chosemai Polishing RaIo: 60% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Spice, cinnamon, nutmeg, coriander, cumin, fire, volcanic soils, biZer and bold, round with plenty of power and poise. Intensely mineral on the finish that is unbelievably long showing indian spice. Wonderful!

TOHOKUIZUMI JUNMAI GINJO DEWASANSAN

Brewery: Takahashi Sake Brewery (Yamagata Prefecture, Japan) Type: Sake (Junmai Jingo) Abv: 16.5% Size: 720ml Rice Variety: Dewasansan Polishing RaIo: 50% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Round, fruity and fresh with hints of floral aromas. This is elegant and long with a touch of chili spice. LiSed, classy and smooth whilst not being overtly boisterous like others of this rice variety.

TAITEN SHIRAGIKU JUNMAI GINJO OKAYAMA OMACHI 55 Brewery: Shiragiku Sake Brewery, WHAT AN EXPERT SAYS: Established 1805 (Okayama Fruity and bold with hints of funk, tea leaf and Prefecture, Japan) crushed yams. It has an intensely spicy finish Type: Sake (Junmai Ginjo) Abv: 16.5% Size: 720ml Rice Variety: Omachi Polishing RaIo: 55% Ingredients: Rice, Koji (Malted Rice)

JUNMAI GINJO

SEBURI YUSUI TOKUBETSU JUNMAI Brewery: Kiyama Sake Brewery, Established 1920 (Saga Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 15.5% Size: 720ml Rice Variety: Yamadanishiki Polishing RaIo: Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Chocolate, bold, fruity, simple and elegant with hints of radish and lots of freshness, with a long persistent finish.

ARATAMA JUNMAI GINJO TSUYAHIME Brewery: Wada Sake Brewery, Established 1797 (Yamagata Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 15% Size: 720ml Rice Variety: Tsuyahime Polishing RaIo: 55% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Smoke, earth and rice; lots of starch aromas with hints of eucalyptus, candyfloss and a hint of burnt match on the long finish.

ARATAMA TOKUBETSU JUNMAI KAIRYOSHINKO Brewery: Wada Sake Brewery, Established 1797 (Yamagata Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 15% Size: 720ml / 180ml Rice Variety: Kairyoshinko Polishing RaIo: 60％ Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: NuZy, bold, spiced and elegant; quite lovely and showing that wonderfully disPncPve kairyou shinkou taste. Long, bold and umami-­‐ tasPc.

JUNMAI GINJO

SENPYO JUNMAI GINJO Brewery: Mizutani Sake Brewery, Established In End Of Edo Period (1850-­‐60s) (Aichi Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 17% Size: 720ml / 300ml Rice Variety: Yamadanishiki Polishing RaIo: 50% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Round, bold with lots of pepper and sea breeze. Feels like nagoya! Cocoa, coffee, mocha. The perfect sake to showcase what sake can do that wine cannot.

CHIKUHA NOTO JUNMAI Brewery: Kazuma Sake Brewery Established 1870 (Ishikawa Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 15.0% Size: 720 ml / 300 ml Rice Variety: Yamadanishiki Polishing RaIo: 55% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Lots of fruit and banana, hints of peach and very well balanced, with elegance, purity and a touch of spice. Not parPcularly yamadanishiki in flavour but it has a versaPlity and purity that is typical of this brewery.

Food matching: pasta, chicken, seafood

KAZE NO SASAYAKI Brewery: Hokkaido Mumin Village Established 1994 (Hokkaido Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 14.5% Size: 300 Ml Rice Variety: Ginpu Polishing RaIo: 60% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Clean, mineral and salty, with hints of sea breeze, vanilla and sweetness, elegant and simple with a fresh appealing note, some soS cheese on the finish. A very rare rice variety gives it a really interesPng flavour and a long subtle finish.

Food matching: fish, chicken, sushi, sashimi, shell-­‐fish

JUNMAI GINJO

OBORA Brewery: Takasago Sake Brewery Established 1975 (Hokkaido Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 15-­‐15.9% Size: 720 ml / 300 ml Rice Variety: Kirara Polishing RaIo: 60% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Sea breeze and salt, very clean and pure, less richness but with a hokkaido elegance and delicacy. You have to search for the flavour on the nose, but the palate is alive with mango, salt and banana. Bold and with lots of depth and concentraPon, white flowers and a hint of bread and candy floss. Surprisingly good and incredibly drinkable.

Food matching: fish, chicken, shell-­‐fish

TAKASAGO HAKUSAN KIKU SAKE Brewery: Kanaya Sake Brewery, Established 1869 (Ishikawa Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 16% Size: 720ml Rice Variety: Ishikawamon Polishing RaIo: 60% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Spice and green pepper on the nose, with subtle hints of green apple. Dry and spicy, with lots of ishikawamon character. Dry, spicy and mineral. Long, with hints of salt and seaweed.

Intriguing and unique.

Food matching: fish, seafood, shell-­‐fish, creamy food

TAKASAGO YAMAHAI YOSHIBEI Brewery: Kanaya Sake Brewery, Established 1869 (Ishikawa Prefecture, Japan) Type: Sake (Junmai Ginjo) Abv: 17% Size: 720 Ml Rice Variety: Ishikawamon 96%, Gohyakumangoku 4% Polishing RaIo: 60% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Spiced, but with earthy, woody notes… clean and pure with lots of chili spice. Plenty of length, but very very long on the minerally intense finish. One that would work beauPfully with fish now, but will be hugely versaPle with boZle age.

Food matching: fish, seafood, sushi, sashimi

JUNMAI GINJO

GREEN IBI TOKUBETSU JUNMAI Brewery: Sugihara Sake Brewery, Established 1892 (Gifu Prefecture) Type: Sake (Tokubetsu Junmai) Abv: 16% SIZE: 720ml Rice Variety: Ibi No Homare Polishing RaIo: 60% Ingredients: Rice, Koji (Malted Rice) Vintage: 2016

WHITE IBI Brewery: Sugihara Sake Brewery, Established 1892 (Gifu Prefecture) Type: Sake (Junmai Ginjo) Abv: 16% Size : 720 ml Rice Variety: Ibi No Homare Polishing RaIo: 60% Ingredients: Rice, Koji (Malted Rice) Vintage: 2016

SAKON REAL Brewery: Muromachi Sake Brewery , WHAT AN EXPERT SAYS: Established 1951 (Okayama Prefecture) Bold nuZy nose with almonds, cashews, bell Type: Sake (Junmai Ginjo) pepper, spice, molasses, and mushroom. Poised Abv: 16% and pure with a palate that shows chocolate, Size & Price: 720 ml milk, cinnamon, tea leaf, jack fruit, cooked Rice Variety: Omachi lemon and beeswax; incredibly complex.

Polishing RaIo: 55% Ingredients: Rice, Koji (Malted Rice)

JUNMAI GINJO

HOUKA JUNMAI GINJO GENSHU Brewery: Toshimaya Sake Brewery, (Nagano Prefecture) Type: Sake (Junmai Ginjo) Abv: 17% SIZE : 720 Ml Rice Variety: Local Rice From Nagano Polishing RaIo: 59% Ingredients: Rice, Koji (Malted Rice)

JUNMAI DAIGINJO

JUNMAI DAIGINJO

The same category as junmai but with the rice milled to at least 50% remaining or less.

AKITAFUJI KAKUMAGAWA Brewery: Kinmon Akita Sake Brewery WHAT AN EXPERT SAYS: Established 1939 (Akita Prefecture, Classic and pure with plenty of mineral notes.

Banana and peach with lots of depth and Japan) length. Clean, pure, elegant with a touch of Type: Sake (Junmai Daiginjo) dryness and grit to the finish. For fish and asian Abv: 17.5% cuisine. Can be served warm.

Size: 720 ml Food matching: chicken, rabbit, fish, sushi Rice Variety: Sakekomachi Polishing RaIo: 45% Ingredients: Rice, Koji (Malted Rice)

KISOJI JUNMAI GINJO Brewery: Yukawa Sake Brewery, Established 1650 (Nagano Prefecture, Japan) Type: Sake (Junmai Daiginjo) Abv: 16.5% Size: 720ml Rice Variety: Miyamanishiki Polishing RaIo: 50% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: More mineral purity on the nose, with hints of cooked rice and licquorice; good length and a versaPle feel to the sake. There is plenty of depth and good length, a sort of biZer soy finish with some good astringency will make this a good match to a variety of different food stuffs. Long and pleasing.

Food matching: fish, sushi, chicken

JUNMAI DAIGINJO

KUROMATSU SENJYO JUNMAI DAIGINJO PROTOTYPE Brewery: Senjyo Sake Brewery (Nagano Prefecture, Japan) Type: Sake (Junmai Daiginjo) Abv: 16% Size: 720ml Rice Variety: Hitogokochi Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Bold, fruity, elegant and expressive showing hints of raspberry, strawberry and cherry.

Very much like a Pinot Noir Rose wine. This would pair well with a fresh fruit salad, desserts or simply to have as an aperiPf on its own.

BLUE IBI JUNMAI GINJO Brewery: Sugihara Sake Brewery, Established 1892 (Gifu Prefecture) Type: Sake (Junmai Ginjo) Abv: 16% Size: 720 ml Rice Variety: Ibi No Homare Polishing RaIo: 50% Ingredients: Rice, Koji (Malted Rice) Vintage: 2016

RYUSEI BLACK LABEL JUNMAI DAIGINJO Brewery: Fujii Sake Brewery (Hiroshima Prefecture, Japan) Type: Sake (Junmai Daiginjo) Abv: 17% Size: 720ml Rice Variety: Yamadanishiki Polishing RaIo: 50% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Earth, herbs, yams, radish, with hints of chili spice and blue agave aromas. Sweet and ricey with some fruity on the palate, and hints of plum and peach on the finish.

JUNMAI DAIGINJO

KYOKUJITSU WATARIBUNE JUNMAI DAIGINJO GENSHU Brewery: Fuji Honke Sake Brewery (Shiga Prefecture, Japan) Type: Sake (Junmai Daiginjo) Abv: 18% Size: 720ml Rice Variety: Wataribune Polishing RaIo: 50% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Round, fruity and elegant, complex and broad, with lots of liSed and spritzy notes. Complex and perfumed, this is a fabulous sake!

IKI JUNMAI DAIGINJO Brewery: Hokkaido Mumin Village, Established 1994 (Hokkaido Prefecture, Japan) Type: Sake (Junmai Daiginjo) Abv: 15.5% Size: 375ml Rice Variety: Ginpu Polishing RaIo: 45% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Fresh, clean and elegant with an intense salty-­‐ ness. Lots of complexity and plenty of depth.

Really, pure and with a white peach and chamomile, white rose, very long and loveable.

A touch of spice.

Food matching: Indian, chinese, fish, chicken, shell-­‐fish

TOHOKUIZUMI JUNMAI DAIGINJO YAMADANISHIKI Brewery: Takahashi Sake Brewery (Yamagata Prefecture, Japan) Type: Sake (Junmai Daiginjo) Abv: 16.5% Size: 720ml Rice Variety: Yamadanishiki Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Spicy, clean and pure; plenty of earth and amino acidity; this will showcase food spectacularly well and has a wonderfully long finish.

JUNMAI DAIGINJO

ARATAMA JUNMAI DAIGINJO Brewery: Wada Sake Brewery Established 1797 (Yamagata Prefecture, Japan) Type: Sake (Junmai Daiginjo) Abv: 15-­‐15.9% Size: 720 ml Rice Variety: Kairyo Shinko Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: FermenPng cherry and spice, slightly sPnky and wet paper and strawberry. Very complex and interesPng, a hint of manchego. Intense and bold with lots of length and complexity. Sweet and with plenty of umami, tea leaf and salt. Long and intriguing, it keeps you coming back for me.

Orange peel on the finish, lemon sherbet.

Food matching: fish, chicken, game, shell-­‐fish, cheese

SHIRATAKA KUROUDOKO Brewery: Kamogawa Sake Brewery, Established 1741 (Yamagata Prefecture, Japan) Type: Sake (Junmai Daiginjo) Abv: 16.2% Size: 720 ml / 300 ml Rice Variety: Sawa No Hana Polishing RaIo: 50% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: SPlton cheese on the nose, lots of mushroom, salt and a crisp roqueforte type bacterial note.

Lots of freshness and acidity, plenty of depth.

Crisp and elegant with excess amounts of umami.

Food matching: foie gras, game, chicken, fish, shell-­‐fish

OOEYAMA KURADASHI JUNMAI Brewery: Matsunami Sake Brewery, Established 1868 (Ishikawa Prefecture, Japan) Type: Sake (Junmai Daiginjo) Abv: 15% Size: 720 Ml Rice Variety: Ishikawamon Polishing RaIo: 50% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Spicy and mineral on the nose, cigar ash, mineral water, spice, pepper, intense and long, with some black forest ham, perhaps more versaPle in its matching with food, but not as complex as its older brother. Tomato, tea leaf and forest floor; very smoky.

Food matching; meat, chicken, fish

HONJOZO FUTSUSHU

HONJOZO FUTSUSHU

Honjozo or non-­‐junmai sake is sake where aSer the complePon of the fermentaPon process, the brewer may add a small amount of rice spirit to the sake in order to alter the flavours. They tend to be more fresh, mineral and clean on the palate than junmai sake. The polishing raPos are idenPcal to their junmai siblings.

MARE KASEN Brewery: Kunimare Sake Brewery (Hokkaido Prefecture) Type: Sake (Futsushu) Abv: 15.5% Size: 720ml Rice Variety: N/A Polishing RaIo: 65% Ingredients: Rice, Koji (Malted Rice), Brewer's Alcohol, Sugar

WHAT AN EXPERT SAYS: Bold, round and fruity, with plenty of umami and spice. This is not a complex or imposing sake, but it is high quality; with elegance and purity. Would make a lovely warm sake.

KUNIMARE MAMEDARU Brewery: Kunimare Sake Brewery (Hokkaido Prefecture, Japan) Type: Sake (Futsuhu) Abv: 15.4% Size: 300ml Rice Variety: Polishing RaIo: 65% Ingredients: Rice, Koji (Malted Rice), Brewer's Alcohol, Sugar

HONJOZO FUTSUSHU AKITAFUJI Brewery: Kinmon Akita Sake Brewery Established 1939 (Akita Prefecture, Japan) Type: Sake (Futsushu) Abv: 15-­‐15.9% Size: 720 ml/300ml/100ml Rice Variety: Sake Rice Produced In Akita Prefecture Polishing RaIo: 70% Ingredients: Rice, Koji (Malted Rice), Brewer's Alcohol, Corn Syrup

WHAT AN EXPERT SAYS: Spicy and pure, intensely mineral with hints of persimmon fruit and pure mountain stream water. Delicate and loveable; a classically styled sake from a brewery that is far from classic.

Food matching: fish, sushi, sashimi

COMICA -­‐ SAKE AGED IN CALVADOS BARREL Brewery: Kinmon Akita Sake Brewery Established 1939 (Akita Prefecture, Japan) Type: Sake (Honjozo) Abv: 14-­‐14.9% Size: 720ml/300ml/100ml Rice Variety: Menkoina Polishing RaIo: 70% Ingredients: Rice, Koji (Malted Rice), Brewer's Alcohol

WHAT AN EXPERT SAYS: Ripe and fresh apples on the nose, hints of an orchard with some herbs and leaves adding complexity. Clean and pure on the palate with a spiced apple and oak flavor on the finish. Long yet subtle with good freshness and purity. It has a long long finish that whilst never overpowering the palate keeps lingering and giving lots of pleasure.

Food matching: cheese, cheddar, chicken, fish

CHOSEIMAI MUROKA GENSYU Brewery: Kuze Sake Brewery, Established 1786 (Ishikawa Prefecture, Japan) Type: Sake (Honjozo) Abv: 20% Size: 720 ml Rice Variety: Choseimai Polishing RaIo: 68% Ingredients: Rice, Koji (Malted Rice), Brewer's Alcohol

WHAT AN EXPERT SAYS: Intense and fruity on the nose, with hints of earth, leaves and peaches. Clean, pure and with a sweetness to the palate; some fire and spice from the elevated alcohol levels, but everything is balanced and in check. A long finish with subtle hints of mushroom and Indian spices show hints that this will be superb with some boZle age. Again, fabulous already but will improve. Plenty of umami… spicy, dry and fiery!

Food matching: chicken, fish, vegetables

HONJOZO FUTSUSHU OOEYAMA NAMINOHANA NIGORISHU Brewery: Matsunami Sake Brewery, Established 1868 (Ishikawa Prefecture, Japan) Type: Sake (Honjozo) Abv: 19% Size: 720 ml Rice Variety: Gohyakumangoku Polishing RaIo: 68% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: Milk and rice, with a rich creamy nose; quite spritzy with hints of grated radish, milk, a touch of spice.

Very dry and intense; untypically this is not at all sweet. Long and subtle; will work very well with creamy sauces. A touch of soy on the very back of the palate will make this food friendly. A perfect match for salmon fried in soy, yuzu pepper and salt.

Food matching: fish, sushi, desserts

OOEYAMA HONJOZO NAMAZAKE Brewery: Matsunami Sake Brewery, Established 1868 (Ishikawa Prefecture, Japan) Type: Sake (Honjozo) Abv: 19.7% Size: 720 Ml Rice Variety: Gohyakumangoku Polishing RaIo: 68% Ingredients: Rice, Koji (Malted Rice) , Brewer’s Alcohol

WHAT AN EXPERT SAYS: Classic nama sake with plenty of spice, purity, mineral notes, soy, black forest ham, spice, cigar ash, plenty of purity, chili spice. Dry and intense with a lot of warmth on the finish. Long and dusty with an intriguing and quite complex finish.

Food matching; fish, sashimi, sushi, chicken

KISOJI NIGORISYU Brewery: Yukawa Sake Brewery, Established 1650 (Nagano Prefecture, Japan) Type: Sake (Honjozo) Abv: 15% Size: 300 Ml Rice Variety: Shirakabanishiki Polishing RaIo: 70% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: Soy and rice, with sour milk, sour cream, quite easy and simple, a loveable drink to match with desserts and cheese mixes.

Food matching: fish, game, cheese

HONJOZO FUTSUSHU

HONSHUICHI MUROKA HONJOZO Brewery: Umeda Sake Brewery (Hiroshima Prefecture) Type: Sake (Honjozo) Abv: 16.8% Size: 720 ml Rice Variety: Senbonnishiki Polishing RaIo: 60% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

DAIGINJO

DAIGINJO

The same as honjozo but with the rice milled to at least 50% remaining.

KUNIMARE GINJOSHU Brewery: Kunimare Sake Brewery Type: Sake (Daiginjo) Abv: 15.7% Size: 720ml Rice Variety: 50% Polishing RaIo: Yamadanishiki Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: Round and fruity with lots of banana, spice and perfume, a hint of salinity but pure and very dry on the palate and finish.

KISOJI DAIGINJO YAMADANISHIKI Brewery: Yukawa Sake Brewery, Established 1650 (Nagano Prefecture, Japan) Type: Sake (Daiginjo) Abv: 17% Size: 720 Ml Rice Variety: Yamadanishiki Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: Perfumed and fruity, with plenty of depth on the nose. Persimmon, kiwi, yuzu and citrus, hints of apple. Lots of elegance and purity, with a hint of spice on the finish. Complex, fruity, floral, rose water and cherry blossom. Balanced, beauPful and with a touch of dryness that makes it food friendly on the aSertaste.

Food matching: fish, sushi, chicken

DAIGINJO

KISOJI DAIGINJO MIYAMASHIKI Brewery: Yukawa Sake Brewery, WHAT AN EXPERT SAYS: Established 1650 (Nagano Prefecture) Big and spicy, with a big powerful, lots of fruit and Type: Sake (Daiginjo) flowers, and a lot of power. More akin to the retro Abv: 17% boZle than the standard Daiginjo made from Size: 300 ml Yamadanishiki, but with length and complexity. Lots Rice Variety: Miyamanishiki of chili and turmeric on the finish. Long and intense.

Polishing RaIo: 40% Food matching: chicken, fish, chinese, pasta Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

KISOJI DAIGINJO RETRO BOTTLE WHAT AN EXPERT SAYS: Brewery: Yukawa Sake Brewery, Established 1650 (Nagano Prefecture) Clean, pure, mineral and fresh with lots of apple flavours. Elegant and dry with a spicy, Type: Sake (Daiginjo) earthy note that lingers on the finish. Some Abv: 17% fruit flavours add real complexity, but this is all Size: 720 Ml about that classic dry feel. Long on the finish, Rice Variety: Yamadanishiki and showing good complexity. One for drinking Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice), and enjoying with friends.

Food matching; fish, sushi, sashimi, cheese Brewer’s Alcohol

KIHOUTSURU DAIGINJO Brewery: Kiyama Sake Brewery, Established 1920 (Saga Prefecture) Type: Sake (Daiginjo) Abv: 16.5% Size: 720ml Rice Variety: Yamadanishiki Polishing RaIo: 35% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: Smoked wheat; spice, chocolate, braised meat, oiliness, quite long and bold, this is really super and complex with a real sense of place.

DAIGINJO

SENPYO DAIGINJO Brewery: Mizutani Sake Brewery, Established In End Of Edo Period (1850-­‐60s), (Aichi Prefecture) Type: Sake (Daiginjo) Abv: 16-­‐16.9% Size: 720 ml Rice Variety: Yamadanishiki Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: Earth, spice, mushroom and raw cherry, banana, peach and strawberry. Salt and minerals, with lots of complexity. Scallops, sea breeze and plenty of elegant red fruits. Complex, long but subtle and elegant without any overbearing points, beauPfully balanced, versaPle and complex with good umami (tea leaf) on the finish.

Food matching: cheese, vegetables, delicate meat dishes, chicken

OOEYAMA DAIGINJO Brewery: Matsunami Sake Brewery, Established 1868 (Ishikawa Prefecture) Type: Sake (Daiginjo) Abv: 17% Size: 720 ml Rice Variety: Yamadanishiki Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: Floral and fruity nose, showing lots of mineral notes and a hint of sweetness. Spice and earth, black forest ham and forest floor. Bramble and blackcurrant bushes. Astringent and food friendly, hints of cooked persimmon, charcoal and burnt ash, cigar ash. Complex and intriguing, with very unique flavours that are more akin to wine.

Food matching: meat, chicken, game, fish, sweet and sour, ham

CHIKUHA NOTO DAIGIN Brewery: Kazuma Sake Brewery, Established 1870 (Ishikawa Prefecture, Japan) Type: Sake (Daiginjo) Abv: 15.0% Size: 720 ml Rice Variety: Yamadanishiki, Gohyakumangoku Polishing RaIo: 50% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: Quite intense and spicy, with hints of milk and green pepper. Plenty of ricey flavours, quite deep and long, with plenty of complexity and a touch of umami.

Food matching: vegetables, chicken, fish, sashimi

DAIGINJO

ARATAMA DAIGINJO Brewery: Wada Sake Brewery Established 1797 (Yamagata Prefecture, Japan) Type: Sake (Daiginjo) Abv: 16-­‐16.9% Size: 720 ml Rice Variety: Kairyo Shinko Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: FermenPng cherry and none-­‐blue soS cheese, camembert and unpasteurized brie. Crisp, and deep with a spritz type feel on the palate. Long and with good umami, tomato, and cream flavours. Round and really lovely.

Food matching: cheese, vegetables, fish, meat, chicken

YUKIHIMURO ICHIYASHIZUKU Brewery: Takasago Sake Brewery, Established 1975 (Hokkaido Prefecture, Japan) Type: Sake (Daiginjo) Abv: 15-­‐15.9% Size: 720 ml Rice Variety: Yamadanishiki Polishing RaIo: 35% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: Lots of sherbet and rice flavours, peach, banana, lemon, and lots of fruit flavour. Clean and pure but with an intensity and elegant power that only comes from ice ageing. Tea leaf and power without giving you a slap in the face.

Food matching: dessert, fish, shell-­‐fish, chicken, sushi, sashimi

KAMUI Brewery: Tanaka Sake Brewery Established 1899 (Hokkaido Prefecture, Japan) Type: Sake (Daiginjo) Abv: 15.0% Size: 720 ml / 300 ml Rice Variety: Suisei Polishing RaIo: 50% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: Clean and pure, with a milk yogurt flavour, biscuits, mineral water, elegant and delicate but quite long. Lots of intriguing elegance underlies the earthy notes, and gives it an appealing character.

Food matching: chicken, rabbit, bird, fish

VINTAGE / AGED

VINTAGE AGED

Aged sake can be made from any category and aged in a variety of ways (normally in glass boZle) for a minimum of 3 years.

YAMABUKI GOLD Brewery: Kinmon Akita Sake Brewery, Established 1939 (Akita Prefecture, Japan) Type: Sake (Honjozo, Blended Vintage/Aged) Abv: 14% Size: 720 ml/300ml/100ml Rice Variety: Chiyonishiki 50%, Toyonishiki 50% Polishing RaIo: 70% Ingredients: Rice, Koji (Malted Rice), Brewer's Alcohol

WHAT AN EXPERT SAYS: Lots of herbs, earth, mushroom and bold cooked peaches and Cooked apple flavours, tea leaf, a touch short on the finish but would work beauPfully with the correct food. Delicate meat dishes and light mushroom sauces. Lots of perfume and complexity on the nose and an aged earthy feel to the palate and finish.

Food matching: red meat and game

YAMABUKI 1995 Brewery: Yukawa Sake Brewery, Established 1650 (Nagano Prefecture, Japan) Type: Sake (Daiginjo) Abv: 17% Size: 720 ml Rice Variety: Yamadanishiki Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: Mushroom and stewed peach, almost a roZen gooseberry element to the nose; more delicate and subtle given that it is a single vintage. Clean, fruity and with more depth. A touch of chili spice on the finish gives it elegance and complexity; earth and tea leaf. Long and pure… uZerly superb.

Food matching: red meat and game

VINTAGE / AGED

CHOSEIMAI 25 YEARS (1989) Brewery: Kuze Sake Brewery, Established 1786 (Ishikawa Prefecture, Japan) Type: Sake (Daiginjo, Vintage/Aged) Abv: 17% Size: 500ml Rice Variety: Yamadanishiki Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice), Brewer's Alcohol

WHAT AN EXPERT SAYS: Earth, mushroom and spice, with lots of pepper and chili on the finish. Delicate and pure, with plenty of sweet fruits, cooked fruits and elegance. Tea leaf and decaying leaves. A hint of chocolate even. You would never even believe that this has been aged for 25 years. It feels as fresh as a daisy. The finish really lingers.

Food matching: meat, game, steak, charcuterie

CHOSEIMAI 20 YEARS (1993) Brewery: Kuze Sake Brewery, ESTABLISHED 1786 (ISHIKAWA PREFECTURE, Japan) Type: Sake (Daiginjo, Vintage/Aged) Abv: 17% Size: 500ml Rice Variety: Yamadanishiki Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice), Brewer's Alcohol

WHAT AN EXPERT SAYS: Cleaner and fruiPer. Very similar in flavor to the 1989 but not as bold. These sake’s are incredibly youthful but the earth and fruit flavor are more rounded here. There is a touch more sweetness to the palate and finish. The vintage variaPon is clear to see and very intriguing.

Food matching: meat, game, steak, charcuterie

CHOSEIMAI 10 YEARS (2004) Brewery: Kuze Sake Brewery, Established 1786 (Ishikawa Prefecture, Japan) Type: Sake (Daiginjo, Vintage/Aged) Abv: 18% Size: 500ml Rice Variety: Yamadanishiki Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice), Brewer's Alcohol

WHAT AN EXPERT SAYS: More nuZy, hazelnuts and almond paste.

Tomato and cooked plantain and banana. Not as intense, but with a bold sweetness. Again, like its siblings long and intriguing. If it loses the puppy fat it will be excellent with more age but is loveable in itself already.

Food matching: chicken, fish, vegetables

VINTAGE / AGED

TAKASAGO JUNMAI DAIKOSYU 1995 Brewery: Kanaya Sake Brewery, Established 1869 (Ishikawa Prefecture, Japan) Type: Sake (Junmai, Vintage/Aged) Abv: 16% Size: 720ml Rice Variety: Gohyakumangoku Polishing RaIo: 60% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: More mineral and precise, with hints of earth, apple and pear. Some mushroom notes, and a spicy, peppery length. Perhaps not quite at the level of maturity of its siblings, but that gives it more versaPlity. It could be paired to a wide variety of dishes, from meat, to fish, to vegetables. The almonds rise up more on the finish, which lingers and is pleasant.

Food matching: steak, red meat, game, charcuterie

YAMAHAI HIZOSYU TAKARAYOUROU 1988 Brewery: Kanaya Sake Brewery, Established 1869 (Ishikawa Prefecture, Japan) Type: Sake (Honjozo, Vintage/Aged) Abv: 19% Size: 720ml Rice Variety: Gohyakumangoku Polishing RaIo: 70% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: Intense nose of soy, white wine vinegar and lightly braised meat, mushroom and earth, with dead leaves and an almond note. Very complex, nuZy and bold… slightly sweet and very intense. Lots of depth, and length. Needs food and preferably meat to really shine.

Food matching: steak, red meat, game

TAKASAGO YAMAHAI KOKOSYU 1992 Brewery: Kanaya Sake Brewery, Established 1869 (Ishikawa Prefecture, Japan) Type: Sake (Honjozo, Vintage/Aged) Abv: 15% Size: 720 Ml Rice Variety: Gohyakumangoku Polishing RaIo: 70% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: LiSed and bold nose, mushroom and almond, meat and some banana. A touch fruiPer with elegance and a subtlety; the finish lingers and shows promise, hints of soy and balsamic vinegar show that a good meat dish will allow this sake to shine.

Food matching; steak, red meat, game

VINTAGE / AGED

TAITEN SHIRAGIKU BITCHU KODENSYU VINTAGE BREWERY: SHIRAGIKU SAKE BREWERY, ESTABLISHED 1886 (OKAYAMA PREFECTURE, JAPAN) TYPE: SAKE (JUNMAI, VINTAGE/ AGED) ABV: 17% SIZE: 300ML RICE VARIETY: n/a POLISHING RATIO: n/a INGREDIENTS: RICE, KOJI (MALTED RICE)

WHAT AN EXPERT SAYS: Medicinal nose with some hints of caramel and earth; nuZy and sweet with a port-­‐like feel on the finish; spice and herbs. Quite elegant; complex and intriguing; really really long on the finish.

KIJYO DAIKOSYU FURUDOKEI KIJYOSYU BLENDED 1972, 1973, 1974 Brewery: Kamogawa Sake Brewery, Established 1741 (Yamagata Prefecture, Japan) Type: Sake (Kijyosyu, Vintage/Aged) Abv: 16.0% Size: 500 Ml / 300 Ml / 180 Ml Rice Variety: Sawa No Hana Polishing RaIo: 65% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Burnt onion, chocolate, lots of sweetness, biZer and intense with a real need for food and especially meat dishes. VersaPle and would work with a lot of food stuffs. A touch of plum and burnt fat. Burnt leaves, burnt rosemary, dill and herbs, italian herbs, cinnamon in a coffee on the finish. The more you taste it the more you love it but it really needs food.

Food matching; meat, game, foie gras, venison, chicken, chocolate dessert

NOTOJI JUNMAI GINJO 3 YEARS Brewery: Kuze Sake Brewery Established 1786 (Ishikawa Prefecture, Japan) Type: Sake (Junmai Ginjo, Vintage/Aged) Abv: 18.0% Size: 720 ml Rice Variety: Choseimai 50%, Gohyakumangoku 50% Polishing RaIo: 55% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Spice, Mushroom And Forest Floor, With Hints Of Banana And Stewed Plum, Intense And Classically Styled Aged Sake With Hints Of Sweetness, And A NuZy Finish. Some Tea Leaf Lingers As Well. Well Made And Well Integrated.

Food matching; meat, game, foie gras, venison, chicken, chocolate dessert

VINTAGE / AGED

HIRAISAMI JUNMAI YAMADANISHIKI 10 YEARS Brewery: Watanabe Sake Brewery (Aichi Prefecture, Japan) Type: Sake (Junmai Daiginjo, Vintage/Aged) Abv: 16.5% Size: 720ml Rice Variety: Yamadanishiki Polishing RaIo: Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Bold, spicy and nuZy, earth, powerful and liSed. This is really intense and bold on the palate and the extra 3 years of ageing has made it a lot more complex than the previous 7 year release. Very long on the finish.

MUROMACHI AGED IN OAK BARREL Brewery: Muromachi Sake Brewery, Established 1797 (Okayama Prefecture, Japan) Type: Sake (Junmai, Vintage/Aged) Abv: 19.5% Size: 300ml Rice Variety: Polishing RaIo: 65% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT AN EXPERT SAYS: Dried herbs, rosemary, basil, thyme, majoram and other italian herbs on the nose, lots of fruit, chocolate, bell pepper and spice on the palate; long, loveable finish. A really beauPful and unique sake.

OLD RYUSEI 1999 JUNMAI Brewery: Fujii Sake Brewery, Established 1863 (Hiroshima Prefecture, Japan) Type: Sake (Junmai, Vintage/Aged) Abv: 17% Size: 720ml Rice Variety: Polishing RaIo: Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: NuZy but dry, mushroom and herbs on the palate but showing elegance and purity; pure and easy but clearly an aged sake.

VINTAGE / AGED

HONSHUICHI DAIGINJO 10 YEAR VINTAGE Brewery: Umeda Sake Brewery Type: Sake (Daiginjo, Vintage/ Aged) Abv: 16.5% Size: 720ml Rice Variety: Yamadanishiki Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice), Brewer’s Alcohol

KOTOU GASSANMARU 3 YEARS Brewery: Wada Sake Brewery Established 1797 (Yamagata Prefecture, Japan) Type: Sake (Junmai Daiginjo, Vintage/Aged) Abv: 16-­‐16.9% Size: 720 Ml Rice Variety: Yamadanishiki Polishing RaIo: 35% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Scallops, sea breeze, milk chocolate (35% cocoa), coconut, vanilla, salty, with raw peach, doesn‘t taste aged at all, it tastes like a beauPful daiginjo.

Long, complex, tea leaf. Wonderful with braised meat and cured hams like serrano and parma. A touch of almond and orange peel on the finish.

Amazing!

Food matching: fish, meat, charcuterie, sushi, sashimi, shell-­‐fish, indian

ZENSHICHI RYUSEI JUNMAI DAIGINJO KIMOTO 2003 Brewery: Fujii Sake Brewery (Hiroshima Prefecture) Type: Sake (Junmai Daiginjo) Abv: 17% Size & Price: 720ml (£209.89) Rice Variety: Omachi Polishing RaIo: 40% Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: Smells like a lowland whisky with a lot of spice and bold character; mushroom, umami, elegant, long and really lovely.

FRUIT SAKE

FRUIT SAKE

Fresh fruit is infused in order to add this flavour to the sake

ETERNAL PLUM "SHIZUKU" GINSEN Brewery: Kinmon Akita Sake Brewery, Established 1939 (Akita Prefecture, Japan) Type: Liqueur (Plum Liqueur) Abv: 14-­‐14.9% Size: 720 ml/300ml/100ml Rice Variety: N/A Polishing RaIo: N/A Ingredients: Plum, Vintage Sake, Crystal Sugar

WHAT AN EXPERT SAYS: Intense plum flavor on the nose, with depth and weight. Sweet and bold, simple but very tasty; very much like a rose wine from a warm climate, ripe, bold and elegant with plenty of pure plum notes that linger.

Food matching: desserts, fruit salad, fish, vegetables

MON MUME (CHARDONNAY + PLUM LIQUEUR) Brewery: Kinmon Akita Sake Brewery, Established 1939 (Akita Prefecture, Japan) Type: Sake + Liqueur (Plum Liqueur) Abv: 14-­‐14.9% Size: 720 Ml/100ml Rice Variety: N/A Polishing RaIo: N/A Ingredients: Plum Wine, White Wine (Chardonnay)

WHAT AN EXPERT SAYS: Bold plum notes on the nose, sweet and lots of fruit flavours. Elegant and bold with lots of vinious notes given the chardonnay. BeauPfully balanced and integrated. A highly spiced and long finish that would work well with delicate finish dishes or to provide complexity to cocktails.

Food matching: fish, aperiPf, shell-­‐fish

FRUIT SAKE

MATSUNAMI KAKIZO Brewery: Matsunami Sake Brewery, Established 1868 (Ishikawa Prefecture, Japan) Type: Liqueur (Japanese Persimmon Liqueur) Abv: 10% Size: 500ml Rice Variety: N/A Polishing RaIo: N/A Ingredients: Japanese Persimmon, Sake, Crystal Sugar

WHAT AN EXPERT SAYS: Lots of soy and balsamic vinegar on the nose, hints of fruit and citrus on the palate; well balanced and integrated; great in cooking or cocktails or with ice cream. Unique.

MATSUNAMI YUZUKO Brewery: Matsunami Sake Brewery, Established 1868 (Ishikawa Prefecture, Japan) Type: Liqueur (Yuzu Liqueur) Abv: 10% Size: 500ml/180ml Rice Variety: N/A Polishing RaIo: N/A Ingredients: Yuzu (Citron Or Chinese Lemon), Sake, Crystal Sugar

WHAT AN EXPERT SAYS: Spiced and earthy on the nose; yuzu and nuts, with strong sake hints and soy on the finish. Loveable and drinkable on its own, but would make a superb cooking sauce or cocktail ingredient. VersaPle and very appealing. Plenty goes on in this really lovely drink.

MATSUNAMI UMEKA Brewery: Matsunami Sake Brewery, Established 1868 (Ishikawa Prefecture, Japan) Type: Liqueur (Plum Liqueur) Abv: 10% Size: 500ml Rice Variety: N/A Polishing RaIo: N/A Ingredients: Plum, Sake, Crystal Sugar

WHAT AN EXPERT SAYS: Plum, spice, hints of soy and honey, plenty of sweetness, complexity and depth, very long and very appealing. Spiced and long, with lots of complexity again drinkable on ice or as is, but also could be used in desserts of cooking.

Complex and long with plenty of appealing character.

FRUIT SAKE

MATSUNAMI TOMATO Brewery: Matsunami Sake Brewery, Established 1868 (Ishikawa Prefecture, Japan) Type: Liqueur (Tomato Liqueur) Abv: 10% Size: 180ml Rice Variety: N/A Polishing RaIo: N/A Ingredients: Tomato, Sake, Crystal Sugar

WHAT AN EXPERT SAYS: Ripe tomato flavor on the nose, with hints of soy and worcester sauce. Freshly pressed tomato juice, all about the tomato, sake and bloody mary all rolled into one, and the finish is long. Surprisingly loveable.

SPARKLING SAKE

SPARKLING SAKE

SHICHIKEN YAMA NO KASUMI Brewery: Yamanashi Meijo Sake Brewery, Established 1750 (Yamanashi Prefecture) Type: Sake (Sparkling) Abv: 11% Size : 720ml/ 360ml Rice Variety: N/A Polishing RaIo: N/A Ingredients: Rice, Koji (Malted Rice)

SPARKLING JUNMAI TAMAYURA Sparkling Junmai Tamayura Brewery: Kitsukura Sake Brewery (Nagano Prefecture, Japan) Type: Sake (Sparkling) Abv: 8% Size: 300ml Rice Variety: N/A Polishing RaIo: N/A Ingredients: Rice, Koji (Malted Rice)

WHAT AN EXPERT SAYS: A very funky nose, with hints of yeast and bread but with a real focus, zest and complexity on the palate not usually seen with sparkling sake. A real explosion of flavor on the palate.

Super!

SAKE FOR COOKING

SAKE FOR COOKING

HON MIRIN Brewery: Tanaka Sake Brewery Established 1899 (Hokkaido Prefecture, Japan) Type: Condiment Abv: 13.0% Size: 500 Ml Rice Variety: N/A Polishing RaIo: N/A Ingredients: SPcky Rice, Koji (Malted Rice), Brewer’s Alcohol

WHAT IS MIRIN? Mirin is a japanese rice wine used as a condiment for japanese cuisine. It contains lower alcohol than sake but higher sugar.

It is oSen used to add sweetness to dishes, add fragrance, deepen the flavor and mask smell of fish. This hon mirin is made from rice as well as sPcky rice from hokkaido to add sweetness and deep flavor.

RYORI SYU Brewery: Tanaka Sake Brewery Established 1899 (Hokkaido Prefecture, Japan) Type: Condiment Abv: 12.0% Size: 500 Ml Rice Variety: N/A Polishing RaIo: 70% Rice, Koji (Malted Rice) Ingredients: Rice, Koji (Malted Rice)

WHAT IS RYORI SHU? Ryori shu is a type of sake that is made for cooking. It is oSen used to soSen meat, and bring out the depth of flavor of ingredients.

This ryori syu is an authenPc product, which is made from purely rice and koji without any addiPves.

Japan at UK Limited 123 King Street London, W6 9JG, UNITED KINGDOM Tel: +44(0) 20-­‐3642-­‐6958 Email: sake@japanatuk.com