Junmai Ginjo

Amabuki Junmai Ginjo Omachi Flower Yeast Namasake is a unique and captivating sake that showcases the artistry of Amabuki Brewery. This sake is made using Omachi rice, a highly regarded and rare variety known for its rich flavor and expressive characteristics.

What sets this sake apart is the use of the “flower yeast” method, where the brewers incorporate yeast strains derived from flowers during fermentation. This technique imparts a distinct floral aroma and a delicate, nuanced flavor profile to the sake.

A fresh creation from Amabuki brewery. Strawberry flower yeast is used to give this sake a refreshing sweetness and fruitiness that is reminiscent of plump, ripe strawberries. A succulent bottle loaded with pleasing flowery aromas accompanied by a fresh sourness and umami that gradually reaches your palate.

This sake features rounded and creamy flavor on the palate at first and a hint of dryness at the end. It also has a refreshing attack since it is an unpasteurized sake. It goes well with an array of different cuisines.

Chiebijin Junmai Ginjo is aromatic, fresh juicy & semi which Nakano Shuzo is now famous for. Enjoy beautiful aromas of white peach, fresh strawberry & melon. Quite soft on the front plate with sweetness slowly lingering, finished with a touch of dryness.

Chiyomusubi “Goriki 50” toes the line between light and rich, and does so with a slightly dry touch. You’ll find the aroma reminiscent of fresh rain, calming and exquisite. On the tongue this sake delivers a savory flavor with a nice dash of spiciness we find very unique to this sake.

This sake was brewed using cultivated wild yeast found in our old brewery resulting in a fruity, tropical flavored sake, with well balanced sweetness and acidity. The sake was had undergone minimal filtration leaving greenish hues along with juicy pineapple and peach flavors. Enjoy this delicious sake at room temperature, or chilled.

Brewed with premium sake rice, this sake is matured at low temperatures in an unpasteurized “nama” state. Pasteurized right before bottling, Ginjo Namachozo Sake has a fresh, crisp and refreshing taste. As a fresh style premium ginjo, this sake has an abundance of elegance and flavor. Serving Temperature: Well-chilled, over ice or at room temperature.

A premium namachozo… minimally pasteurized in order to retain its freshness, semi-dry, flavorful, light-bodied, with aromas of banana and green apples, the rice has been polished down to 60%… Enjoy with Fish and Vegetable Tempura, Sashimi and Sushi.

Tasting Notes: It has a refreshing linden-like aroma and a delicate yet beautiful acidity with a core. The crisp, sharp aftertaste is very pleasing, and it is clean, pure, and dry, brewed by ALL Gifu.

Carefully polishing away the outer layers of the famed Yamada Nishiki rice from Kanagawa prefecture, this Junmai Ginjo is made to be good for any time, any meal, and any temperature. The nose is gentle and floral, and it has a delicious and refreshing flavor that cleans the palate.

Fine Sake Award [Gold Award, Main Category] in 2017, 2021

Nabedana Jinyu Junmai Ginjō (仁勇 純米吟醸酒) is an affordable table sake with a well-balanced and discreet ginjō aroma and a moderate, full-bodied flavour. A junmai ginjō sake that tastes best chilled. It is produced by Kanzaki Brewery (神崎酒造蔵) in Katori, Chiba Prefecture.

A new standard product with high-cost performance. A well-balanced combination of subtle Ginjo aroma and moderately rich flavor. A Junmai Ginjo sake that is delicious chilled.

The finish of this sake is described as the full-flavored essence of rice. It has a thick, refined taste and a pleasant, gorgeous aroma.

This sake is made with Tamaei rice with a 50% polishing ratio.

We recommend consuming this sake anywhere from ambient temperature to cold.

Brewed with two types of contract farming sake rice Yamadanishiki and Kinmonnishiki, this Junmai Ginjo has grapefruits or apple like aroma, silky and mellow texture, and gentle acidity and mild bitterness making the aftertaste clean and crisp, Pair very well with Japanese traditional delicate seasoned foods.

A natural Sakè brewed using Omachi rice that was grown under the supervision of acclaimed Orchardist and farming innovator, Akinori Kimura, this Gold Medal Award winning Junmai Ginjo’s pale straw colour denotes its strong, fruity aroma of pear and the sweetness of salt water taffy, with a hint of creamy vanilla and Anise. A light bodied Sakè with a hint of sweetness on the palate, this unique, naturally produced Sakè is best enjoyed chilled.

Kinryo Olive Junmai Ginjo is a sake from Nishino brewery made with “Sanuki olive yeast”. Sanuki Olive Yeast” was created from olives grown in the warm maritime climate of Seto Island. Despite the natural yeast from the lush olives, this Junmai Ginjo sake has a flavour reminiscent of young Muscat and the bitterness of green vegetables. It is characterised by a refreshing, tropical acidity.

Using high-grade “Gin no Sato” rice from contracted farms locally and polished down to 59% and slowly fermented with low temperature to produce a sake with a fruity ginjo aroma, light, crisp and dry on the palate. This is a value for money Junmai Ginjo.

Kozaemon’s best seller. Very aromatic on the nose, with notes of green apples and fresh acidity. Light and elegant with a rich palate with clean and crisp moderate acidity present. Pairs well with almost all kinds of food. Fit for light tasting dishes when chilled and is perfect for meat and oily food when warmed.

The Omachi rice is perfectly suited for Kozaemon’s brewing water.¬†Highly fragrant, rich and thick on the palate. The sweetness of the rice shines through in this powerful sake.¬†It has a mild taste that is full of fragrance.¬†Delicious with sweet tasting dishes, such as egg/tamago etc..

Kuroushi has a unique, mellow flavor and a satisfying thickness from being unfiltered and undiluted. Its curious mix of Persimmon-sweet and citrus-sour play out across the palate before fading into a gentle, lingering finish. The whole drink is wrapped up by a faint earthy tone, a quality of being pasteurized only once to retain freshness.

Obata Shuzo is located on Sado Island in Niigata. Starting with pure, high quality groundwater, and world-famous rice, Sado Island has become known as an excellent place to produce sake. Since Manotsuru’s founder Yososaku Obata had estblished OBATA SHUZO in 1885, we have been using the traditional hand-made methods for more than a hundred years, with great appreciation for the abundant nature that surrounds us on Sado.

AKA (Red) is bright on the surface yet deep, brewed as a yamahai for complexity, with subtle fruit and dairy aromas and a refreshing acidity underpinned by savory umami.

AKA, named for the vermillion color of official stamps used throughout Asia, is typical of the yamahai style in that it brings the flavor of rich food into sharp relief.

Perfect for casual gatherings, Origarami is a new type of lightly cloudy, naturally sparkling sake offered in limited quantities.

Similar to petillant naturel wines, this “pet-nat” sake is fermented in the bottle and sold unfiltered “on-the-lees.” Origarami offers a sensory double-entendre, combining crisp bubbles and wine-like acidity with the creamy and savory richness of sake.

KURO is named for the lustrous black of traditional lacquerware. Great for everyday sipping or those special black-tie occasions.

SHIRO (White) is Masumi’s “session sake,” light enough to enjoy all night. Mild aromas of banana and apple lead into a palate that is gently sweet and brightened by acidity and lingering savory umami.

SHIRO is named for a soft white cloth made from tree bark that has the same light and buoyant character.

Nito Dewasansan 55 Junmai Ginjo Sake is a premium Japanese sake that showcases the unique qualities of the Dewasansan rice variety. It is categorized as a Junmai Ginjo sake, indicating that it is brewed from rice polished to at least 60% of its original size and does not contain any added alcohol.

Nito Junmai Ginjo Omachi 55 Usunigori Nama Sparkling sake is a unique and special type of sake that offers a combination of flavors, textures, and aromas that distinguish it from traditional sake styles.

Muchousie Nama may offer delicate floral aromas with hints of tropical fruits such as melon and pineapple.
Flavor: On the palate, expect a clean and crisp flavor profile with a balance of fruity and rice-forward notes. Junmai Ginjo sakes are known for their refined and elegant taste, with a smooth and mellow finish.
Texture: Nama sake often has a lively and fresh texture, thanks to its unpasteurized nature, which preserves the sake’s natural vibrancy and complexity.

The “white” bottle from the regular releases of the Sanrensei series.

A junmai ginjo made with Yamadanishiki rice from Shiga prefecture which has been pasteurised only once (namazume). The intensity of the aroma and of the taste of this sake are perfectly balanced.

The traditional brand Mifuku, is dedicated to the Yamahai brewing method. The style is deep, rich and characteristically Shiga. Traditionally sake was made with the style of local cuisine in mind. Shiga is known for its hearty, salty and often pungent flavours of fermentation which form the backbone of the local diet. Being landlocked, the site of the large Lake Biwa, home to the famous local delicacy Funazushi, a rice-fermented lake fish, the sake required the power to match the strong flavours and aromas of some of the local treats. The brand Mifuku stays true to the rich style of Shiga sake and is a great companion to fermented flavours from around the world.

This Sake is brewed using artisanal (kurodo) techniques, combined with the Shichida’s brand concept of “drawing the maximum umami from rice” as well as the “lightness” of low alcohol. Delightful flavours of pear and melon, and a silky texture – the well-balanced sweetness and the moderate acidity brings out Shichida’s original refreshing umami.

2020 Silver IWC International Wine Challenge

Shichida’s classic JunGin highly appreciated abroad with a flavour of white peach and a rich aftertaste to appreciate.

Brewed using only iwai sake rice from Kyoto, a special variety revived in recent years by farmers and the Japanese government. Elegant with a subtle ginjo fragrance, this leading junmai ginjo sake brings out the ultimate balance when paired with sushi, sashimi, grilled fish and other Japanese dishes.

Tamanohikari Junmai Ginjo Namasake delivers a vibrant and refreshing taste profile with noticeable hints of melon, green apple, and floral notes. It boasts a crisp and clean texture, offering a delightful balance between slight sweetness and a dry finish. The nama, or unpasteurized, nature of this sake adds liveliness and complexity, making it a truly invigorating and enjoyable drinking experience.

The Black Dragon is the expression of pronounced body, complexity, flavor, with a crisp finish. Brewed from the new rice variety Hyogonishiki. It features an elegantly Karakuchi profile with hints of umami along with fruit characters. Black Dragon is a dry sake with a clean finish. Goes well with vinegared dishes, saba and sashimi, chicken cordon bleu, sole fillet and dimsum.

This sake is made using our very own Kyokai yeast No.12, discovered by Urakasumi which made the brewery a specialist in the crafting of sakes with elegant ginjo aromas.

First brewed in 1973 by the famous Toji Juichi Hirano, it soon became the symbol of Urakasumi as it provides the best balance between aromas, fragrances and umami. A classic and traditional sake with an elegant style. This is the signature sake of Urakasumi.

This sake is mild and slightly dry in taste with a fresh and fruity ginjo flavor. It is a full-bodied brew, well-balanced with substantial character.

This sake is mild and slightly dry in taste with a fresh and fruity ginjo flavor. It is a full-bodied brew, well-balanced with substantial character.

The rice and polishing ratio are all up to Daiginjo standards, however the sake is presented as Hakkaisan’s signature Junmai Ginjo label. It has a delicate Ginjo aroma and a fine, crisp mouthfeel, with clean aftertaste and a strong reverent finish.

A pure-rice premium sake mixed with fruity sweetness and delicate acidity with a comparatively thicker body. From beginning to the aftertaste, the complexity of flavors brings up the sweet and sour Lychee taste.