"Intro to Sake" 6 Bottle Sampler #1 (2024 Edition)

Sake Sampler #1

Sampler includes 1 bottle each:

Nigori (coarsely filtered, leaving some of the rice solids behind) – Tozai "Snow Maiden" Junmai - Nigori means coarsely filtered or more literally “cloudy”. Nigori sake is often labeled as unfiltered sake for marketing purposes but in actuality they are passed through a coarse filter. Named Snow Maiden in homage to Japan's most famous koi, "Hanako", which lived 226 years in the icy waters at the foot of Japan's Mt. Ontake. Bright and fresh with a lovely ricey and fruity combination with flavors of Honeydew melon and ripe banana with a bright finish. This is fairly thick and chewy Nigori - cloudy sake, but it is still surprisingly dry. 300ml

Ginjo (rice polish rate <60%) – Yoshinogawa “Winter Warrior” Junmai Ginjo - Ginjo means that the Sake is made from rice polished to less than 60% of its original size (you can polish it more than 60%, but not less).  Hana Kizakura is clean, light and off-dry Junmai Ginjo sake with beautiful floral fragrance up front from Kizakura original Hana Kobo (flower yeast) and crisp finish at the end. Alcohol contents are only 12% so the attack on a front palate is soft and gentle. Best drink chilled.  300ml

Daiginjo (rice polish rate <50%) - Yaegaki Mu (“Nothingness”) Junmai Daiginjo - Mu has a ripe fruit aroma with elements of melon and grapes. Talk about a soft and clean sake, this Daiginjo lives up to its name “nothingness,” as full flavors such as white grapes and strawberries vanish in a whisper finish. It is surprisingly light for such a generous mouth speed. The acidity play is enveloped in fruit overtones that are well balanced, and unlike most Daiginjos this one gets smoother the more it warms up.  300ml

Honjozo (rice polish rate <70%) – Eiko Fuji Ban Ryu “10,000 Ways” Honjozo - Ban Ryu means "ten thousand ways." It is an expression used in the sake world to answer the question, in how many ways is one sake different from another. The answer, in 10,000 ways: the yeast, the koji, timiYong of brewing, etc. It also means, more informally, "versatility." The brewery tries to catch both meanings in its name, however, they passionately believe it can be enjoyed in 10,000 ways–chilled, warmed, hot, with light food, heavy food, sweet food and spicy food.  It has a delicate aroma or cherry and white flowers, is light and fruity, with subtle undertones of black currant. The finish is crisp and clean. 300ml

Kimoto (kimoto is an old, labor intensive way of starting the koji that starts the fermentation naturally with any yeast or enzyme innoculations)  - Sawanotsuru Kimoto Jitsuraku -  Sawanotsuru Brewery was established in 1717 in Nada, one of what’s known to be the most prestigious three sake regions in Japan, located near Kobe (famed for the beef) in western Japan. This terroir-driven sake is made from best quality Yamadanishiki rice, harvested in “Special-A” classified (a Grand Cru equivalent) Yoshikawa-cho region near the brewery. The ancient and hard to control Kimoto technique adds richness and complexity to the clean, dry, round palate with a delicate “rice-y” finish.  300ml

Sparkling Sake - Hitachino "Awashizuku" Sparkling Junmai Sake - Awashizuku is a Junmaishu sake with the rice polished to 65%. The unusual addition of white koji to Kiuchi's 6-stage mashing process ferments to a refreshing, sparkling sake. The result is a highly amazing combination of sweetness balanced with white koji’s acidity. Awashizuku crosses into the world of wines and champagne as well. 300ml

300ml X 6