Sake

Heiwa Shuzou “KID” Muryozan 30 is the highest grade and best series of the KID sake lineup. Using Grade A Yamadanishiki from Hyogo and a milling rate of 30%, this rice requires a very sophisticated and delicate technique for every step in the brewing process. Muryozan 30 is elegant, soft and smooth

Style: Mild fruity aroma with delicate notes of over-ripe cantaloupe, honeydew and honeysuckle. Round and smooth on the palate, with a medium, creamy body. Finishes long and smooth, with a hint of pear.

There is a long history of adding herbs and flavoring to sake in Japan, the same way aromatized wines came into being in Europe. It was believed that herbs and spices blended with alcohol were curative and, for more pragmatic reasons, often served to make the wine or sake taste better. Oka Brand Japanese Bermutto keeps with this tradition by fortifying Junmai Sake with rice shochu. The fortified sake is acidified with Yuzu and Kabosu, and Sansho Peppercorn and Yomogi (Japanese Mugwort) add further complexity and light bitterness. The result is a decidedly Japanese take on vermouth with warming spices and sage on the nose, mellow citrus on the mid-palate,  and a grassy finish with lean bitterness and lingering hints of yeast. 

This sake uses one of the best types of rice, the specially grown Yamada Nishiki, which gives Manzairaku Junmai Ginjo a pure mild flavor, and at the same time it is very fresh and crisp. It’s mild and deep flavor spreads out slowly in your mouth and gently calms down on your tongue.

Kagatsuru’s Junmai Ginjo has subdued woody and mushroom aromas. It has a pleasingly smooth, silky and fruity mouth feel. The combination of relatively soft water, the assertiveness of Gohyakumangoku rice and the floral qualities of the yeast make this an elegant sake that is both complex and well balanced.

Chef took special care in selecting these premium sake produced in collaboration with the Fukumitusya Brewery which started in the Edo period in 1625. These are brewed with the highest quality sake rice: Yamadanishiki, Kinmonnishiki, and Fukunohana, are all “pure” with no added alcohol.Chef Morimoto took special care in selecting these premium sake produced in collaboration with the Fukumitusya Brewery which started in the Edo period in 1625. With the highest level of craftsmanship and traditional family secret recipes, the brewery has enjoyed a reputation as one of the finest sake breweries, and a prominent sake brewery in Kanazawa, Japan. There are three different polishing grades offered: Junmai, Junmai Ginjo, and Junmai Daiginjo. These are brewed with the highest quality sake rice: Yamadanishiki, Kinmonnishiki, and Fukunohana, are all “pure” with no added alcohol. The fragrant aromas and rich flavors of Chef’s signature sake go very well with different types of cuisine, and are excellent to enjoy on its own. 

The aromas of this Nigori are bright and fresh and show a lovely rice and fruit combination.Flavors of honeydew melon, raw pumpkin, and radish on the palate with a pleasant and mellow finish. Creamy texture and full body.

The rice used in this sake is the grandfather of all sake rice - Omachi. This lends more defined and complex flavor characteristics to the Sake and adds more of an earthy quality. Ryujin's Omachi Junmai Ginjo has a plush umami and a crisp finish. It is an ideal match for many dishes. 

With the goal to create the new standard for next generation Sake in Japan, Heiwa Shuzou brings us its Nigori Sake. This sake’s texture is smooth, and the rice feels like fresh powdery snow on your tongue. Brewed using the soft and clean water from Koyasan in Wakayama Prefecture, Heiwa Shuzou’s Nigori Sake is well balanced with the flavor of sake rice.

Flavor and aroma are both lively and refreshing. A Junmai Daiginjo Nigori Sake with expert balance between sweetness and dryness. Very creamy mouthfeel yet semi-dry, aromatic bright flavor profile. High-end Nigori from the famous Dassai brand that you should definitely try if you are a fan of Nigori sake.

Urakasumi, a brewery founded in 1724, and Regis Camus pair up to bring you this eyebrow-raising junmai ginjo. Revel in the unusual, but pleasing nose of light lemon peel and creme brûlée. The scent blends right into the gentle, almost-butterscotch flavor with spirited notes of raisin. It goes surprisingly well with raw fish dishes or even something like ceviche. The thing about sake of this quality is, it can pair with tons of things. Let your taste buds tell you what is right.

Heavensake is a composition by acclaimed French cellar master, Regis Camus, in collaboration with Japan’s most respected sake breweries. Admired for his virtuosity in blending, Regis defined the soul of Heavensake, immersing himself in the spirit and tradition of Japan. Regis and the respective toji (sake brewmaster) worked in tandem to create the unique Heavensake blends. Their common dedication to excellence set the grounds for the creation of the first Franco-Japanese sake meeting the highest standards of balance, purity and refinement

The nose on this private labeled sake made by the Dassai brewery has a loaded nose with grape, pear, apple, and lush tropical fruit aromas. Behold a profoundly expressive Junmai Daiginjo that reminds sake drinkers that rice and water can truly drink like a tropical fruit storm. How do they do it? I don’t know, but I do know that you will need to bring your favorite fruit basket to collect all of the fruit expression flavors that are found on a slippery and silky fluid flow. Look for blueberry, white grape, apple, cooked pear, and pineapple flavors with a very subtle banana note that all play perfectly with a mineral kick! I cannot stop smiling when I drink this sake, because it is a lush, semi-chewy, and vivid drinking experience that works wonders in a white wine glass.

Pours a pale, water white colour in the glass. Supremely elegant on the nose, showing honeysuckle, white strawberry, watermelon rind, along with subtle cream and nougat. Likewise the palate is equally elegant and pure, with green melon and white strawberry sitting alongside pastry, nougat, panna cotta, and vanilla notes. Extremely refined, and with more than a passing resemblance to a crisp white wine, serve this sake chilled on its own or along with fresh dishes such as squid or red snapper sashimi.

Crafted by the Fuij Brewery in the town of Izumo, Joto Yuzu is a blend of sake and Yuzu juice from Yuzu fruit that is grown locally. The Fuji Brewery was founded in 1939 and is managed by the 3rd generation of the Imaoka family. Yuzu is a prized Japanese citrus fruit that has the sweet and tart flavors of mandarin orange, Meyer lemon and Key lime. Blended with sake, Joto Yuzu is a delicious balance of sweetness and acidity