Ban Ryu Honjozo “10,000 Ways”

Ban Ryu Honjozo “10,000 Ways”

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.

Tasting Note
Low aroma, light and fruity, with undertones of black currant, finishing crisp and clean.

Food Pairing
Serve chilled, room temperature, or warmed. Pair with a range of flavors from acidic green salads to oily ramen

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

Namazake Junmai Ginjo “Glorious Mt. Fuji”

Namazake Junmai Ginjo “Glorious Mt. Fuji”

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 41 degrees Fahrenheit and ships out as needed.

Tasting Note
Delicate notes of green apple on the nose; soft and melting on the palate; notes of green apple and candied sugar; finishes with a delicate acidity.

Food Pairing
Serve lightly chilled as an apéritif or with high-end omakase or kaiseki.

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

Honkara “Dry Mountain”

Honkara “Dry Mountain”

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.

Tasting Note
Low aroma, slight marshmallow on the palate. Finishes dry, and clean.

Food Pairing
Serve chillled. Great with yakitori, Korean barbeque, or other 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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