Limited Release Junmai Ginjo
This junmai ginjo is a favorite with new and seasoned sake drinkers alike. Technically qualifying as a daiginjo, with a seimaibuai of 50%, it is soft and light on the palate, with a delightful fruitiness characterized by peaches, strawberries and papaya. It finishes with a white pepper spice.
Best served chilled, it complements light foods like salad, sushi and sashimi. It also cools down spicey Asian foods. It can also be paired with very salty or rich foods, as well as certain cheeses and desserts.
Region: Akita
Serving Temperature: Chilled or room temperature
Rice: Akita Sake Komachi
Yeast: Special House Yeast
Seimaibuai: 50%
Nihonshudo: +1.5
Acidity: 1.5
Amino Acidity: .08
Shubo Method: Sokujo
Pressing: Yabuta
Filtration: SF Filter
Pasteurization: Once
Akita Komachi Daiginjo
Akita Komachi means “beauty of Akita” and is both a reference to the fair ladies for which the region is known as well as its cherished local rice of the same name.
This daiginjo has upfront notes of white pepper that fade into dried apricot and melon. It should be served chilled and complements French and New American cuisine, as well as sushi and sashimi.
Region: Akita
Serving Temperature: Chilled or room temperature
Rice: Akita Komachi
Yeast: House Yeast
Seimaibuai: 35%
Nihonshudo: +2.0
Acidity: 1.5
Amino Acidity: 1.1
Shubo Method: Sokujo
Pressing: Yabuta
Filtration: SF Filter
Pasteurization: Once
Nigori Junmai Ginjo
Unlike most nigori, or cloudy sake, which is made from less expensive and lower quality sake, this nigori is a junmai ginjo with its base “brew” being a favorite among many. It is also an “usu nigori” or “light nigori,” containing less rice solids, or kasu. The brewery makes it light so consumers can really taste the sake.
This nigori is bright, lively and fruity but finishes dry. Although not super chewy, it has a nice “meatiness.” It’s texture is more prickly and lively on the tongue than milk-shaky.
Region: Akita
Serving Temperature: Chilled or room temperature
Rice: Akita Sake Komachi
Yeast: Special House Yeast
Seimaibuai: 50%
Nihonshudo: +1.0
Acidity: 1.5
Amino Acidity: .08
Shubo Method: Sokujo
Pressing: Yabuta
Filtration: SF Filter
Pasteurization: Once
