Yuki No Bosha Limited Release Junmai Ginjo

This junmai ginjo is a favorite with new and seasoned sake drinkers alike.  With a seimaibuai of 55%, 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
Grade: Junmai Ginjo
Seimaibuai: 55%
Nihonshudo: +1.5
Acidity: 1.5
Amino Acidity: .08
Rice: Akita Sake Komachi
Yeast: Special House Yeast
Shubo Method: Sokujo
Pressing: Yabuta
Filtration: SF Filter
Pasturization: Once

Yuki No Bosha 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
Grade: Daiginjo
Seimaibuai: 35%
Nihonshudo: +2.0
Acidity: 1.5
Amino Acidity: 1.1
Rice: Akita Sake Komachi
Yeast: Special House Yeast
Shubo Method: Sokujo
Pressing: Yabuta
Filtration: SF Filter
Pasturization: Once

Yuki No Bosha 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
Grade: Junmai Ginjo
Seimaibuai: 55%
Nihonshudo: +1.0
Acidity: 1.5
Amino Acidity: .o8
Rice: Akita Sake Komachi
Yeast: Special House Yeast
Shubo Method: Sokujo
Pressing: Yabuta
Filtration: SF Filter
Pasturization: Once

Yuki No Bosha Yamahai Junmai

Yamahai Junmai is a classic style, typically characterized by big, gamey, funky aromas and flavors. This award-winning Yamahai Junmai contradicts the classic style by being mellow, well-balanced and low in acidity. It is loose and relaxed on the palate with notes of roasted chestnuts, brown butter and honey. It can be enjoyed at a range of temperatures from gently warmed to room temperature to slightly chilled. It pairs well with hearty food like steak, stew, pork belly and funky cheese.

Region: Akita
Grade: Yamahai Junmai
Nihonshudo: +1.0
Acidity: 1.
Alcohol Percentage: 16

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