Fifty Best Sake
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It is believed that Sake brewing began in the 3rd century B.C., when a method of rice planting was introduced to Japan. The Japanese Liquor Law defines Sake as, "made from rice, rice koji and water using fermentation and filtration processes". Premium sake is split into a number of different categories based on ingredients, which brewing process is used, and other characteristics. However, simply because a sake falls into a certain category doesn't mean that it will necessarily taste like other sakes in that category. The most important factor is the skill of the brewer, which is unique to the brand and brewery.

 

Rice Polishing
It is ideal to use only the inner core of the rice grains, which allows for the creation of a purer sake. Polishing down the grain increases the amount of raw rice needed for production, and requires extra time and energy. Because of this, a low polishing ratio (how much of the rice is left after grinding off the outside part) often indicates a quality sake.

 

The differentiation between the sakes made with rice and koji is the amount of milling the rice has undergone before brewing. They include three groups: Junmai (polished to at least 70% of the original size of the grains), Junmai-Ginjo (polished to at least 60%), and Junmai-Daiginjo (polished to at least 50%).

 

Sakes present a whole range of flavors and fragrances, but the predominant flavor profile of super premium sake can be expressed in terms of sweetness and dryness. Junmai-Sake, Junmai-Ginjo, and Junmai-Daiginjo are often drier, while harmonizing the natural sweetness of the fermented sugars and acids.

 

Kampai.

 

 

  Type: Junmai Daiginjo  

Akita Homare
“Pride of Akita Region”
Dry

Brewed using specially developed “Akita Sake Komachi” and “Komachi yeast”.
Distinctive floral aroma.

Akita Homare

 

  Type: Junmai Daiginjo  

Akita Seishu
Dewatsuru Hihaku
Medium

Leaving a flowery impression of violets and hints of melon and cherry, to smooth and gently sweet taste. Pairs well with lobster, but can also stand up to rich foods.

Dewatsuru Hihaku

 

  Type: Junmai Ginjo  

Banshu Ikkon
Kaede no Shizuku

“Rain Drop from the maple leaf”
Dry

Brewed with “Hyago Yumenishi” and natural spring water in low temperatures. Mild taste.

Kaede no Shizuku

 

  Type: Junmai Ginjo  

Biwa No Choju
“Longevity in Biwa”
Medium

100% organic Yamada-Nishiki rice, grown in rice paddies where carps breed.

Biwa No Choju

 

Bunraku
Nihon-jin no wasuremono
Yamahai Junmai
Dry

Full-bodied, with a rich aroma.

Bunraku

 

  Type: Junmai Daiginjo  

Choryu
Tsukihi Kasanete

Medium Dry

Limited edition long-term aged sake brewed in 1992. Made by carefully aging at a low temperature. Beautiful amber-golden color. Soft, rich aroma with a persuasive personality.

Tsukihi Kasanete

 

  Type: Junmai Daiginjo  

Fujii
Ryusei

Dry

Elegant aroma of citrus fruits. Perfectly harmonized with delicate, crisp umami, and hints of mushroom flavor.

Fujii Ryusai

 

  Type: Junmai Daiginjo  

Garyubai
“Dragon-shaped plum trees”
Medium

Rich, smooth and mild aroma. 100% Yamada-Nishiki rice.

Garyubai

 

  Type: Junmai Ginjo  

Gassan no Yuki
“Snow of Mount Gassan”
Dry

Brewed with natural, mountain water and organic rice.

Gassan

 

  Type: Junmai Daiginjo  

Hakushika
Sennenju
Medium Dry

Fruity aroma, and smooth, gentle body.

Hakushika Sennenju

 

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