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Dassai 50 Category: Junmai Dai Ginjo |
Why do I recommend this sake to you? Because everybody will agreee that “Dassai 50” is a perfect sake. It has a graceful aroma, fruitiness,and harmonizing sweet/bitter balance. Also, its price is unbelievably reasonable! Mr. Beau Timken from TRUE SAKE says, “Dassai 50 has collection of sweet aromas including grape juice, cotton candy, and a hint of lemonade. This Ginjo has a full figured flavor that rushes chewy fruit tones to all corners of your mouth. It is wide and heavy with lots of expansive elements that talk to those who like a mouthful. Pay attention for a hint of anise and sneaky mild veggie aftertaste. The subtle sweetness including grape and berries becomes more pronounced when the fluid warms in the mouth.” You should try this Dassai 50, and enjoy yourself! Memo: If you would like to know about Yamaguchi, check this site: True Sake: http://www.truesake.com/ Recommended by Sachiko |
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The name of "Sharaku" comes from Toshusai Sharaku (東洲斎写楽, active 1794 - 1795), who is widely considered to be one of the great masters of the woodblock printing (Ukiyo-e) in Japan. He created a series of Kabuki woodblock print masterpieces in Japanese Edo-period. Much like his art, Sharaku Junmai Dai Ginjo is a painstakingly hand crafted artisan Sake. The taste is very smooth and not too heavy, therefore Sharaku complements a wide array of cuisine from simple grilled fish, to stir-fried fresh vegetables. The point worthy of special mention is its reasonable price. There is a lot of good quality sake with high-price, however, I can not get those sakes all the time… Sharaku, it is here by my side. I recommend Sharaku at room temperature so you can truly enjoy its artistic flavor!!
SMV: +3.0
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Also...
"RURI"
With the stark contrast of its clear golden hues and fluffy pure white head, this premium pilsner boasts a crisp refreshing taste. The name "RURI" is Japanese for the gemstone Lapis, representing the pure clarity this beer abounds in. |
"BENIAKA"
Fermented for an extended period of time, this premium lager features an aromatic sweetness in its amber tones. This truly unique beer is a rare combination of high quality malts and "Beniaka", the roasted Kintoki sweet potatoes of the Kawagoe region - where COEDO beer is. |
"SHIRO"
The feature of this non-filtered wheat beer is its bright, smooth, slightly cloudy appearance. The combination of wheat malt and specially chosen yeasts give this beer a sweet aroma with fruity overtones. |
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Junmai Dai Ginjo
 Item # 14195 300ML SMV : + 3.0 WORLD WINE CHAMPIONSHIPS AWARD: Silver Medal |
Kan-Chiku has been produced for more than 350 years by the Totsuka family. Sixteen generations of the Totsuka family have devoted themselves solely to producing the finest Hand-Made Sake. The name Kan-Chiku illustrates the rare species of bamboo which sprouts in the winter. Description: Platinum color. Puffed rice, nougat, and mint water aromas follow through on a soft, supple entry to a dry-yet-fruity medium body with peppered papaya and spice notes. Finishes with a crisp rice starch, caramelized nuts and mealy apple fade. The reason why I chose Kan-Chiku as the recommended sake of the month is, first off, the decent price range. Most sakes at this quality will cost a fortune, however, Kan-Chiku is reasonably affordable. You can pair Kan-Chiku with a wide variety of foods, starting from sashimi, carpaccio, vegetables, steak, fruits, and almost any type of dish. You can always enjoy it by itself too!! YOU CAN’T GO WRONG WITH IT!! |
 Just pour hot water, and here is hot plum wine for cold days. Plum wine is well known as an aperitif, and it stimulates your appetite. |
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SASAME YUKI NIGORI
#14095 (720ml)
SMV : -17
ACIDITY : 1.7
RICE POLISHING RATIO : 70%
PLACE OF PRODUCTION : FUKUSHIMA
Reminiscent of delicate, power white snow which blankets the Aizu region in wintery Northern Japan. Its silky rich and sweet flavor is a comforting brew. Enjoy chilled, or with soda as a cocktail.
Why TomoPi likes this sake? You may think that NIGORI is very sweet sake, you may think that NIGORI is for introduction Sake for people who are not familiar with NIHON-SHU. I was one of them. SASAME YUKI taught me that anybody can enjoy NIGORI sake. I'll drink this thinking of winter in Japan.
"Shirakabe Gura" is the brewery located in the Nada area, the heartland of Japanese sake making.
Shirakabe Gura Tokubetsu Junmai
Available in three sizes:
300ml #14194
720ml #14200
1.8L #14193
>> Click here for the basic profile of this sake.
Additional Profile
Character: Smooth, well balanced and full body
Texture: Hard and crisp
Aroma: Mild
Serving: Room temperature to warm
Shirakabe Gura Kimoto
720ml #14209
Kimoto is the oldest sake making method, and is known to produce a complex flavor with well balanced acidity that makes it a great pairing with variety of dishes.
>> Click here for the basic profile of this sake.
Additional Profile
Character: Complex, Smooth, well balanced and full body
Texture: Hard and crisp
Aroma: Mild
Serving: Room temperature to warm
Newly Introduced
in November!!
Shirakabe Gura Junmai Ginjo
300ml #14798
720ml #14799
Why OCHOBON likes Shirakabe Gura brews:
Answer: It goes well with so many different dishes from different cuisines!
I like Shirakabe Gura because they are great for any occasion!
One time, I had Shirakabe Gura Tokubetsu Junmai at a pot luck dinner where we had Japanese food, Italian food, Mexican food and even BBQ.
And surprisingly enough, the sake paired great with most of the dishes!
I also tried Kimoto at Nuru kan (warm, not hot) and it brought out the most amazing flavors and aromas.
I haven't tried the Junmai Ginjo yet, but I'm looking forward to tasting the newest brew from Shirakabe Gura.
KAMOTSURU
Saijo Hiroshima Japan
Sake brewery that put Daiginjo on the market
for the first time in Japan.
Kamotsuru Gold has been loved since its debut over 50 years ago in Japan. This sake has a different profile from regular Dai Ginjo sake because Kamotsuru Gold existed even before the “Dai Ginjo” category was established. (At that time, Kamotsuru Brewery called it “Dai Ginzo.”)
It does have the typical Ginjo flavor, but it is very subtle, not overwhelming. Also, it is a dry, sharp tasting sake that you can enjoy at different temperatures; from Hiya (Cold) to Nuru-Kan (warm, not hot).
I love Kamotsuru Gold sake! I often drink this sake with raw fish such as carpaccio or Sashimi. But I think it goes well with any kinds of dishes.
Besides, two flower-shaped gold leaf flakes are floating in this sake. If you get the leaf in your sake glass, it may bring you good luck.
Dai Ginjo "GOLD" KAMOTSURU
| FRAGRANCE | : Elegant |
| TASTE | : Rich and fragrant |
| ALCOHOL BY VOLUME | : 16.4% |
| SWV | : +2 |
| RICE POLISHING RATIO | : 50% |
| FEATURE | : Flower-shaped gold leaf included |
History:
| A.D. 1623 | Legend has it that a brewer who lived in our site dedicated sake to daimyo (feudal lord) in 1623. Therefore, Kamotsuru Brewery regards this year as thier first starting year. |
| A.D. 1905 | They succeeded in brewing ginjo-shu. |
| A.D. 1958 | They released daiginjo-shu, Gold Kamotsuru, it was the first time launching of daiginjo-shu in Japan. |
Prizes:
| A.D. 1900 | They won the honorary award at The Paris 1900 World Exposition. |
| A.D. 1907 | At the 1st All Japan Sake Competition, they captured the Gold Prize. |
| A.D. 1917～1921 | At All Japan Sake Competition, they got the Gold Prizes for the third time in a low from 1917. |
| A.D. 1970～ | At All Japan Fresh Sake Competition, they won the gold prize in eighteenth straight year from 1970. |
Quality First:
They have always been dedicated to the business to stay the best in quality.
Since Saijo, situated in a highland basin, was suited for brewing sake of excellent quality with respect to climate, water quality, rice quality and environment, the business kept developing to this day.
Reference: Brochure from Kamotsuru Shuzo
Kamotsuru brewery In Hiroshima Product scene of Sake
Gold Kamotsuru is Japan's first Daiginjo-shu.
SINCE 1623 BREWED BY
http:www.kamotsuru.jp
Production Description
HANA begins with premium sake, carefully brewed with the finest rice from the fertile Sacramento Valley and pure water from the Sierra Nevada Mountains. This sake creates HANA's smooth and rich taste. After carefully blending the sake with natural fruit flavors, HANA is put into smoky wine bottles that complement the beautiful label inspired by the Japanese Kimono.
Premium Sake with Natural Fruit Flavors
HANA reflects a contemporary beverage that produces appealing fruit aromas followed by a smooth, mellow taste. This beautifully balanced drink pairs well with many dishes and tastes refreshing as an aperitif.
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 You will enjoy the flavor of this increasingly popular Japanese fruit. HANA Fuji Apple appeals with its fresh aroma that fulfills the palate with the crisp tartness of the fruit. The lovely, lingering finish continues the taste of rich apple flavor. Its low alcohol makes it a fine aperitif, either straight up or on the rocks. |
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 HANA Plum tastes of the same ripe fruit as traditional Japanese plum wine but combines this flavor with sake for a light, refreshing beverage with an appealing plum aroma. The lovely, lingering finish continues the rich taste and pleasant acidity of Japanese plums. Its low alcohol makes a fine aperitif, either straight up or on the rocks. |
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 Lychee was once a favorite fruit of Emperor Li Longi's special concubine, Yang Yuhuan in the Tang Dynasty. HANA Lychee appeals with aroma that fulfills the palate with the intense flavor of this exotic fruit. The lovely, lingering finish continues the rich lychee taste. Its low alcohol makes it a fine aperitif, either straight up or on the rocks. |
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Kikumasamune brewery is one of the oldest sake breweries, which started producing sake in 1659. The main characteristic of Kikumasamune’s sakes has always been "dry and full of umami." Kikumasamune is located in Nada, Hyogo, where there are many many famous sake breweries. An amazing fact about this brewery is that 70% of restaurants in Japan has Kikumasamune sake on their menu and that is A LOT of coverage! This fact supports my belief, which is "Kikumasamune sake goes well with any type of dish and it's perfect for any occasion." |
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