Junmai

This sake is perfect to pair with sushi. Amabuki’s I LOVE SUSHI Junmai has a dry flavor, but its soft acidity and moderate umami make it a versatile choice for any dish. Whether you are having sushi or any other rich and flavorful food, this sake can complement your meal with ease.

This sake speaks for itself, the perfect sake to go with your sushi! Amabuki’s I LOVE SUSHI Junmai acts as a palate cleanser with its dryness but well-balanced soft acidity and moderate umami make it an easy go-to for food pairings. From sushi to a variety of dishes and any occasion, Amabuki I LOVE SUSHI can handle the rich, oily, umami blessed, and strong charactered foods with no problems.

This sake is a revolution in the taste color and aroma. A unique sake with beautiful rosé color coming from the use of ancient black rice. A light, slightly sweet and fruity brew.

Mouthfeel is clean and smooth and it flows in a mouth very nicely. Once going down through a throat, super dryness comes out and finishes sharp. This is a refreshing and crisp Sake.

The sake was named “Chie Bijin” because the founder’s wife’s name was “Chie.”

Approximately 130 years after its founding, the 6th generation brewer, Atsuyuki Nakano, opened Chiebijin in hiragana. The purpose is to show the existence of Oita’s sake and beautiful women to the whole country.

Oita Prefecture is an area where fish dishes, including Seki mackerel and Seki mackerel, which are known as high-quality fish, are well-established. Chie Bijin Junmai Sake, which has been loved locally for many years, is destined to create a sake that goes well with fish dishes. That’s the part that can’t be changed.

Sturdy, unfiltered, well-rounded, and all-around good sake! A real crowd pleaser, this sake starts with the pleasant taste of lychees, followed by a bit of juiciness, then leaves you with a clean, dry ending. The tropical notes performed very deliciously alongside a little spice – blistered shishito peppers were a great pairing! This sake is considered tokubetsu (special) because the brewer takes special care in limiting water absorption during washing and uses a special blend of yeasts including one for daiginjo. Enjoy at room temperature.

The “Dassai Umeshu“. It’s a honkaku umeshu meaning it contains only the base alcohol which is DASSAI 23, sugar, and plums — thus no added flavoring, coloring, or souring agents. The liquor used in the new umeshu is of course Dassai’s world-famous Junmai Daiginjo 23%, in which Yamadanishiki rice being milled down to 23%.

To craft the ultimate Junmai Daiginjo sake Dassai 23, Yamada-Nishiki rice is first polished down to 23%, making it one of the most polished sakes in the world. It’s polished 24 hours a day for 7 days straight—that’s 168 hours spent on polishing!

A semi-dry sake, full-bodied, with aromas of cedar aged in Yoshino barrels. Drink using a wooden masu cup. “Yoshino” is named after the Yoshino Forest in Nara prefecture. Yoshino cedar is a fragrant wood and has been the preferred wood for producing fine Japanese sake barrels called taru.

This entry level sake has good balance of five flavors (sweet, salty, spicy, sour and bitter).
Taste is light bodied along with a clear and clean finish.

Sake on the go!! Semi-dry, light-bodied, great for everyday enjoyment. Enjoy with chips, nuts, beans, dry fish, sausages and crackers.

Red Face is brewed to be a gentle and easy-drinking sake that promotes rice flavours with delicate fruits.

Awards:
– 2021 San Francisco International Wine SFIW – Gold Prize
– 2021 Tokyo Regional Sake Awards -Jumai Kanzake Category – Honor Prize
– 2018 IWC Junmai Category – Silver prize

This Kimoto sake has a rich body, well-balanced acidity, and strong umami flavor. Umami is the aftertaste, which is a balanced richness from both bitterness and sweetness, and a smooth acidity, Yogurt and sour cream flavors can be detected in the long, lingering finish.

– Kura Master Platinum Award winner 2018 and 2019
– National Sake Competition 2018 Gold Medal
– National Kanzake Contest 2018 Gold Award

Nabedana Jinyu Junmai (仁勇 純米酒) is an affordable table sake with a well-balanced blend of full-bodied and soft flavours. It is produced by Kanzaki Brewery (神崎酒造蔵) in Katori, Chiba Prefecture and is recommended as a standard evening sake to be enjoyed cold or warmed.

Enjoy rich flavor with great depth, paired with an immersive and elegant aroma.

This sake is made with Sakemusashi rice and given a 60% polishing ratio.

Enjoy this sake at any temperature, from hot to cold.

Organic Junmai sake, which obtained a rigorous organic certification for sake in Japan, the US and the EU. Brewed only with organic sake rice from our contract farmers, this Junmai sake has gentle cereal and earthy aroma with a mild mouthfeel, it has a good balance of Umami, acidity and bitterness. Pair well with mildly flavored dishes creamy sesame sauce, vegetable dishes and Tofu.

Kinryo Kusukami (Camphor Tree God) is made using yeast isolated from the 900 Year old Camphor Tree that stands guard on the Kinryo brewery grounds. Legend has it that the Kotohira Tengu used to rest at this tree.

Using a local rice “Yume-Ikkon” originating from Fukuoka and polished down to 60%. This Junmai is slowly fermented in low temperature. As a result, it expresses rich and full-bodied taste along with a fresh and fruity scent. It goes well with a wide range of dishes.

On the nose, notes of red apples and steamed rice. But on the palate, a pleasant surprise as it is quite fruit forward for a non-ginjo sake. Very versatile as it can be enjoyed chilled or warm, and with different types of cuisine and dishes such as rice, fried foods and cheese.

This Sake best complements Japanese cuisine. A Junmai sake with the qualities of Tokubetsu Junmai. Pairs with practically everything. Drink warm or room temperature.

Manotsuru Junmai Maimai Koshiibuki is a handcrafted junmai sake from Obata Shuzo, a family-run brewery on Sado Island in Niigata Prefecture, Japan. Brewed with locally grown Koshiibuki rice polished to 65%, this sake reflects the brewery’s dedication to harmonizing rice, water, people, and the terroir of Sado Island.

KAYA is named for the brown and gold color of rice fields during the autumn harvest. KAYA (Brown) undergoes relatively less polishing to preserve the savory depth of local Nagano sake rice. Mild aromas of brown rice and cream lead to sweet & savory umami lifted by clean acidity.

It has a soft and gentle mouthfeel with a mint-like cooling sensation. A little dry, smooth and deep taste. Rich fruity flavor & dense aftertaste like figs.

Refreshing aroma, juicy taste, clean aftertaste… Everything is well balanced and nicely put together. You can enjoy it for a long time without getting tired of drinking. Full bodied & complex depth.

The aroma of sweet fruits is gentle, and the sweetness is relatively refreshing in the housekeeper, but it has umami and richness and is deep. You can drink it crisply and crisply when it is cold, and you can enjoy the delicious taste with lukewarm sake by changing the temperature.

This unfiltered, nama-zake was created with the aim of achieving a pleasingly aromatic, gentle-tasting beverage. It features a fresh, fruity fragrance and a good balance between tart and savory flavors.

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

A junmai which has been pasteurised only once (namazume) made only with Ginfubuki rice, a variety born in Shiga prefecture by crossing the Yamadanishiki and Tamasake varieties. An incredibly easy-drinking, dry junmai that is a concentrate of rice umami and sharp taste.

2019: Silver Medal “International Wine Challenge”

Award-winning brewer Kikuchi Shuzo displays their expertise with this Honour award winning saké. Made from one of the hardest kinds of rice to grow, harvest and brew with, the Omachi rice, this Junmaishu rewards with a strong flavour and aroma distinct to the Omachi rice. Due to the difficulty in utilising this ingredient properly, this saké is brewed with great care and precision, ensuring that each bottle is brewed correctly, creating a rich, full-flavoured saké.

Award History:

Junmai : Médaille de platine at Kura Master 2017 (The Top 10 brands)

This is an all-round type of Junmaishu with a light taste and the umami of rice.
Among Shichida’s products, this one is good value for money, with a well-balanced flavour and goes well with a variety of dishes.

The full charm of the ‘glamorous’ sake rice ‘Omachi’!

Lightly polished sake rice, ‘Omachi’, vying with Yamadanishiki, is used to bring out the power of the rice to the maximum.Junmaishu non-filtered Nama with the low rice polishing technique is well suited to produce the deep taste of Omachi.

By carefully brewing rice that has only been lightly polished, we maximize its smooth and lustrous flavor. This year, we are releasing a sake made with low-glutelin rice called “Shunyo” from our “70.5% Polished” series!

It boasts a fresh and elegant fruity aroma reminiscent of lychee and grapefruit, along with a light taste and an alcohol content of around 14%. The subtle sweetness greets the tongue, while refreshing acidity and a soft rice flavor spread through the mouth in a balanced manner, leaving a pleasant aftertaste.

A sweet sake best enjoyed warm.

Junmaishu brewed with ‘yamahai-shubo’ and heat treated twice. Shichida’s Yamahai contains clear acidity and tender sweetness.

Dry and clean, with a subtle umami character that pairs exceptionally well with oysters and other shellfish.

Tatsuriki Tokubetsu Junmai Sparkling Dragon is a premium sake crafted by Honda Shoten in Japan.

A freshly pressed unpasteurized sake with lively aromas, refreshing flavors and umami. A draft sake to be enjoyed as soon as possible. Goes well with a wide array of dishes.

Urakasumi Junmai Kimoto Kioke 280 is a sake from Urakasumi, a brewery established in 1724 in Shiogama City, Miyagi Prefecture, Japan. The brewery has a long history of producing high-quality sake, including omiki (sacred sake) for Shiogama Shrine. The “Kioke” in its name refers to its fermentation process in traditional cedar tanks, which imparts a distinctive flavor profile.

100% French Junmai sake, the Classic is the spearhead of the WAKAZE range, made from Camargue rice, water and wine yeast. A delicate, refined and elegant sake, with aromas of melon and stone fruits and a creamy and generous mouthfeel.

Hakkaisan Brewery, founded in 1922, is situated in the scenic region of Niigata Prefecture, known for its pristine water sources and ideal climate for sake production. The brewery’s commitment to quality and traditional brewing techniques has earned it a reputation for producing some of Japan’s finest sake, including the Hakkaisan Tokubetsu Junmai Sake. This sake embodies the craftmanship and heritage of Niigata Prefecture’s sake-making tradition, making it a beloved choice among sake enthusiast worldwide.

Gekkeikan Nigori is a rough-filtered Junmai category sake. Nigori means “cloudy” and this style of sake is thicker and creamier in texture, with a milk-like appearance. The cloudiness comes from the rice sediment which remains in the sake after it has been passed through a special coarse-mesh filter. Delicious with fresh fruit salad, lightly sweetened desserts, rich flavored meat dishes and spicy food.

Gekkeikan Nigori is a rough-filtered Junmai category sake. Nigori means “cloudy” and this style of sake is thicker and creamier in texture, with a milk-like appearance. The cloudiness comes from the rice sediment which remains in the sake after it has been passed through a special coarse-mesh filter. Delicious with fresh fruit salad, lightly sweetened desserts, rich flavored meat dishes and spicy food.

This sophisticated tokubetsu junmai sake is crafted exclusively using Yamada-nishiki rice, coveted for its rich flavors and aromas. Yamada-nishiki rice is widely regarded as the best among rice varieties for brewing sake, and as a result, this sake is elegantly aromatic, inviting, and sophisticated.

This sophisticated tokubetsu junmai sake is crafted exclusively using Yamada-nishiki rice, coveted for its rich flavors and aromas. Yamada-nishiki rice is widely regarded as the best among rice varieties for brewing sake, and as a result, this sake is elegantly aromatic, inviting, and sophisticated.