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1HONJIKOMI URAKASUMIProduct type Honjozo Polishing Ratio 65% Alcohol 15.0% Serving temp. Chilled or room temperature (10～50℃) Appearance Clear, pale, lemon-green Nose Custard cream, ripe banana, steamed rice Palate Light and medium-dry, balanced flavour intensity, refreshing impressions. Pairing Skewers, grilled fish, highland vegetables. -
2HONJOZO KARAKUCHI URAKASUMIProduct type Honjozo Polishing Ratio 65% Alcohol 15.0%-15.9% Serving temp. Chilled or room temperature (10～50℃) Appearance Clear, pale, lemon-green Nose White flowers, ripe banana, steamed rice, caramelized nuts. Palate Light and dry, medium umami and body with and clean-crisp finish. Pairing Broth, white fish, tuna sashimi, mackerel. -
3JUNMAI-SHU URAKASUMIProduct type Junmai (Pure rice) Polishing Ratio 65% Alcohol 15.0%-15.9% Serving temp. Chilled or room temperature (15～45℃) Appearance Clear, pale, lemon-green Nose Banana, steamed rice, caramelized nuts. Palate Medium-dry, high umami and restrained acidity. Pairing Skewers, grilled fish, highland vegetables. -
4TOKUBETSU JUNMAI-SHU KI-IPPON URAKASUMIProduct type Tokubetsu Junmai (Pure rice, special refinement) Polishing Ratio 60% Alcohol 15.0%-15.9% Serving temp. Chilled or room temperature (15～40℃) Appearance Clear, pale, lemon-green Nose Pineapple, ripe banana, pear, and a hint of melon, aniseed and steamed rice. Palate Medium dry and acidity, higher umami and full-bodied, and elegant finish. Pairing Tempura, grilled salty white fish, eggplants. About this sakeMade with Miyagi’s Sasanishiki rice, as good for making sushi as it is to brew sake. -
5GENSHU URAKASUMIProduct type Honjozo, genshu (Undilluted) Polishing Ratio 65% Alcohol 18.0-18.9% Serving temp. Chilled or room temperature (10～25℃) Appearance Clear, pale Nose Vanilla, green apple and honey-like. Palate Higher alcohol, smooth and rich. Pairing Foie gras, blue cheese, oily meals. On the rocks also recommended. -
6HAGI NO SHIRATSUYUProduct type Junmai (Pure rice) Polishing Ratio 65％ Alcohol 9.0% Serving temp. Chilled or room temperature (5～15℃) Appearance Clear, pale, lemon-green color. Nose Fruity, gentle and mild. Palate Sweet with high acidity and umami. Pairing Fresh fruits, perfect to use in cocktails or as an apéritif. About this sakeThe Manami yeast is a specialized one from the Miyagi prefecture and allows the sake to gain sweetness, acidity and umami, without the undesired bitterness found usually in low alcoholic content sakes.
Enhancing Umami