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1JUNMAI NAMA GENSHU SHIBORITATE URAKASUMIProduct type Junmai Namazake (Unpasturized, pure rice) Polishing Ratio 65% Alcohol 17.0% Serving temp. Chilled or room temperature (5～10℃) Appearance Clear, pale, lemon-green Nose Hints of melon and strawberry, ripe banana, muscat, tropical fruits, steamed rice. Palate Full-bodied, refreshing and vibrant, high umami. Pairing Japanese fondue, vegetables, and mackerel. About this sakeReleased immediately after press-filtration, Shiboritate types are the freshest sakes. -
2SHIBORITATE TOKUBETSU JUNMAI NAMASAKEProduct type Tokubetsu Junmai Namazake(special pure rice unpasturized) Polishing Ratio 60% Alcohol 17.0-18.0% Serving temp. Chilled or room temperature (5～10℃) Appearance Clear, pale Nose Peach, strawberry, steamed rice. Palate Rich, fresh, and velvety texture. Pairing Ankimo, pollock roe, hot pot. About this sakeReleased immediately after press-filtration, Shiboritate types are the freshest sakes. -
3JUNMAI NAMAZAKEProduct type Junmai Namazake (Unpasturized, pure rice) Polishing Ratio 65% Alcohol 17.0% Serving temp. Chilled or room temperature (5～10℃) Appearance Clear, pale Nose Green apples, lemongrass, fresh and smooth. Palate Rich, medium dry, and high umami. Pairing Tofu, grilled fish, tomato salad. -
4JUNMAI NATSUZAKE URAKASUMIProduct type Junmai (Pure rice) Polishing Ratio 65% Alcohol 15.0-15.9% Serving temp. Chilled or room temperature (5～20℃) Appearance Clear, pale Nose Banana, steamed rice, caramelized nuts. Palate Medium-dry, high umami and restrained acidity. Pairing Skewers, grilled fish, highland vegetables. -
5JUNMAI-SHU AKIAGARI URAKASUMIProduct type Junmai (Pure rice) Polishing Ratio 65% Alcohol 16.0-16.9% Serving temp. Chilled or room temperature (15～40℃) Nose Ripe banana, steamed rice, clove, basil, cinnamon, dried fruits, caramelized nuts. Palate Medium-dry, medium acidity, and high umami. Pairing Pacific saury, tuna, marinated dish, miso, cheese, oily meals. About this sakeThe first sake of the year is pasteurized once only before being matured from winter to fall and bottled unpasteurized. This sake gains flavour complexity while keeping an original refreshing feeling. -
6TOKUBETSU JUNMAI-SHU HIYAOROSHI URAKASUMIProduct type Tokubetsu Junmai (Special pure rice) Polishing Ratio 60% Alcohol 16.0-16.9% Serving temp. Chilled or room temperature (15～40℃) Appearance Clear, pale Nose Caramelized nuts, nutmeg, basil, steamed rice, hint of ripe banana, mushroom. Palate Rich and slightly dry, medium acidity, balanced umami and flavour intensity. Pairing Pacific saury, skipjack tuna, marinated dish, miso. About this sakeThe first sake of the year is pasteurized once only before being matured from winter to fall and bottled unpasteurized. This sake gains flavour complexity while keeping an original refreshing feeling.
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