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  1. Tengumai Yamahai Jikomi Junmai Sake 300ml
    Tengumai Yamahai Jikomi Junmai Sake 300ml
    This sake is classic Tengumai, made using Yamahai method. 'Jikomi' means 'procedure' or 'method'. This Junmai sake has been matured in tank more than 12 months. It has slight golden color, and full of flavour, complexity and good acidity.Yamahai is a very old and traditonal technique, and Tengumai have mastered this technique and it is reflected in this sake. Lots of spices, tumeric and even aged chese aromas. Rich and complex on the palate, with savoury, creamy, citrus characters, it has an incredibly long finish. Notes By Importer
    Sake name Yamahai Jikomi Junmai
    Style Junmai


    Rice type
    Kojimai (Rice used for making Koji) Gohyakumangoku
    Kakemai (Rice used for making Sake) Gohyakumangoku
    Rice grown Ishikawa
    Rice polishing ratio 60% (remaining)
    Alcohol 15.9%
    SMV (Sake Meter Value) (+4 )
    Serving temperature Chilled to Room Temperature
    Sake
    Japan
    $20.00
  2. Tengumai Yamahai Jikomi Junmai Sake 720ml
    Tengumai Yamahai Jikomi Junmai Sake 720ml
    This sake is classic Tengumai, made using Yamahai method. 'Jikomi' means 'procedure' or 'method'. This Junmai sake has been matured in tank more than 12 months. It has slight golden color, and full of flavour, complexity and good acidity.Yamahai is a very old and traditonal technique, and Tengumai have mastered this technique and it is reflected in this sake. Lots of spices, tumeric and even aged chese aromas. Rich and complex on the palate, with savoury, creamy, citrus characters, it has an incredibly long finish. Notes By Importer
    Sake name Yamahai Jikomi Junmai
    Style Junmai


    Rice type
    Kojimai (Rice used for making Koji) Gohyakumangoku
    Kakemai (Rice used for making Sake) Gohyakumangoku
    Rice grown Ishikawa
    Rice polishing ratio 60% (remaining)
    Alcohol 15.9%
    SMV (Sake Meter Value) (+4 )
    Serving temperature Chilled to Room Temperature
    Sake
    Japan
  3. Fukuju Junmai 720ml
    Fukuju Junmai 720ml

    The name Fukuju is derived from one of the Seven Lucky Gods in Japanese mythology. Fukuju is a relatively small brewery, making artisan and craft sake. Current owner Yasafuku San is 13th generation.

    The house style is very elegant. The water in Nada/Kobe is called Miyamizu, and it is hard water by Japanese standards, full of minerals and is famous water in the ‘sake world’. Nada regional style is dry and has good grip with spiciness.

    Water’s influence is very significant in Sake style, and Fukuju use this Miyamizu as well as blending pure water (filtered soft water) to make particular style of Sake. They take ‘water’ seriously in making and developing new way of Sake making.

    Fukuju is traditional with a modern approach at the same time. Since the large earthquake in this area in 1995, they built their brewery which is Seismic structure, and are progressing to create ecofriendly and sustainable way of Sake making.

    The water in Nada/Kobe is called Miyamizu and is famous because it's full of minerals. Fukuju Junmai Sake is dry and has good grip with spiciness.

    Sake
    Japan
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