Junmai Ginjo “Cabin in the Snow”

 Junmai Ginjo “Cabin in the Snow”

Founded in 1903, the Saiya Brewery is one of the most award-winning breweries at the Japanese National Sake Competition. In the past fifteen years of the competition, the brewery has won an astonishing ten gold medals. Mr. Takahashi, their brewmaster, has been recognized by the Emperor of Japan as a cherished craftsman. This junmai ginjo is a favorite with new and seasoned sake drinkers alike.

Tasting Note
Hints of anise on the nose; mango and strawberry on the palate, finishing with a white pepper spice.

Food Pairing
Serve chilled with salad, spicy foods, sashimi, 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
Pasteurization: Once

Junmai Daiginjo

 Junmai Daiginjo

The competition batch of this sake earned 92 points from Robert Parker recently, one of his top scores. The brewmaster of this sake is one of the most esteemed in Japan. Super-layered, elegant, complex. Very hard to match.

Tasting Note
At once earthy, rustic, elegant and fruity. This daiginjo shows notes of overipe peach and roasted sage in the finish.

Food Pairing
Serve chilled or room temperature with elegant Japanese or French cuisine.

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
Pasteurization: Once

Yamahai Junmai “Old Cabin”

 Yamahai Junmai “Old Cabin”

Unlike most yamahais, Yuki No Bosha is mellow and elegant. Many sake drinkers are surprised that this is a yamahai because it does not have the gamey and funky character that most do. However, it still shows some of the nutty and oily dimensions of a yamahai.

Tasting Note
Overall, mellow and well balanced. Notes of roasted chestnuts, brown butter, and honey on the nose and palate; gentle acidity in the finish.

Food Pairing
Enjoy from room temperature to mildly heated with pork belly, shabu shabu, and hard, nutty cheese.

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

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