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 tries to catch both meanings in its name, 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.

Region: Yamagata
Grade: Futsuu-shu
Seimaibuai: 65%
Nihonshudo: +1
Acidity: 1
Aminno Acidity: 1.2
Rice: Yamagata table rice
Yeast: Association #10
Shubo Method: Kohon Tohka
Pressing: Yabuta
Filtration: Paper filter to remove small particles
Pasteurization: Twice

Eiko Fuji Junmai Ginjo Namazake

This sake is available all year-round. Nothing is wasted, 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
Grade: Junmai Ginjo Namazake
Seimaibuai: 50%
Nihonshudo: +3
Acidity: 1.2
Aminno Acidity: 1.0
Rice: 20% Yamadanishiki, 80% Miyamanishiki
Yeast: Association #10
Shubo Method: Kohon Tohka
Filtration: Paper filter to remove small particles
Resting:: Varies by time, consumed as nama all year round
Pasteurization: Once

Eiko Fuji HonKara

HonKara is an abbreviation for “Honjozo Karakuchi”, which is a classic type of sake. Honjozo’s are rich and robust. “Karakuchi” means it is dry. This HonKara is a wonderful representation of the style.

It has a light and silky mouthfeel, some marshmallow sweetness, and a crisp dry finish. It can be enjoyed chilled, at room temperature or gently warmed. Recommended food pairings include sushi, sashimi and salads. It also complements grilled meats.

Region: Yamagata
Grade: Honjozo
Seimaibuai: 60%
Nihonshudo: +10
Acidity: 1.1
Aminno Acidity: 1.0
Rice: Haenuki from Yamagata
Yeast: Association #10
Shubo Method: Kohon Tohka
Resting:: 7 Months
Pasteurization: Twice, Plate Heater

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