Eiko Fuji Ban Ryu 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 Thousand Ways: the yeast, the koji, timing of brewing, etc.,  It also means, more informally, “versatility.”  The brewery was trying to catch both meanings by naming this honjozo Ban Ryu or Ten Thousand ways, however, they passionately believe it can be enjoyed in 10 Thousand ways–chilled, warmed, hot, with light food, heavy food, sweet food and spicy food.

Serving Temperature: Slightly warm to warm
Region: Yamagata
Rice: Yamagata table rice
Yeast: Association #10
Seimaibuai: 65%
Nihonshudo: +1
Acidity: 1
Aminno Acidity: 1.2
Shubo Method: Kohon Tohka
Resting: 2 to 12 months in the tank
Pressing: Yabuta
Filtration: Paper filter to remove small particles
Pasteurization: Twice

Namazake Junmai Ginjo (year round nama)

Kaminiari, this sake is available year-round.  It is wonderful and each unconsumed sample bottle gets put to good use by after work research.  It is a year-round namazake, meaning that you do not need to wait until the spring to get it.  The brewery brews it, stores it at 5 degrees celcius and ships out as needed.

It has a wonderful nose–yeasty but fruity, revealing the first notes of green apple on the sake.  It is lush, light and creamy on the palate.  On the palate, the most immediate flavor is green apple, but immediately other flavors come in, rock candy, cotton candy, some banana and papaya.  It finishes with a touch of acidity

Region: Yamagata
Rice: Yamada Nishiki (hyogo-ken)
Yeast: Association #10
Seimaibuai: 50%
Nihonshudo: +3
Acidity: 1.2
Aminno Acidity: 1.0
Shubo Method: Kohon Tohka
Filtration: Paper filter to remove small particles
Pasteurization: None
Maturation: Varies by time, consumed as nama all year round