Nihonshu-Do

Junmai Daiginjo

Dassai 23

Dassai 23 獺祭

This sake has been milled to 23% and it is in a class by itself. With a nose of grapes, flowers, strawberries and mineral water the flavor is as luscious as the aroma. Dassai is a clean and plump Daiginjo with chapters of flavors wrapped in a deep and layered structure

Acidity: 1.3
SMV: +4 
Dassai 39

Dassai 39 獺祭

This Daiginjo fits in between Dassai “50” and “23” in terms of milling rates and is both similar and different to its sister brews. The nose is fruity with koji rice, apple, honeydew, and strawberry aromas. A very plush sake that is loaded with fruit basket flavors and has a very wine-like acidity presence with a long finish.

Acidity: 1.3
SMV: +3
Dassai 50

Dassai 50 獺祭

A refreshing, engaging, round flavor are what make the full-bodied Dassai 50 such a popular, well-known, and delicious sake to experts and consumers in Japan andoverseas. Excellent with food or alone, and delicious at all temperatures.

Acidity: 1.4
SMV: -13
Dassai Beyond

Dassai Beyond 獺祭

About that flavor, they went through various trials to create a beautiful, delicate elegance. Their goal was, at the moment the sake meets the mouth, that the umami of the sake spreads throughout you, with richness, depth.

Acidity: N/A
SMV: N/A
Nihonshu-Do

Junmai Daiginjo

Born

Born 梵

This is another great Daiginjo from a brewery known for making Daiginjo sake. “Gold” has an elegant nose comprised of green apple, sweet rice, plum skin, and peach aromas. What do you call that sake that is complex enough for the pros and drinkable enough for the sake newbies? You call it Gold!

Acidity: 1.6
SMV: +1
Hakushika Goka Sennenju

Hakushika Goka Sennenju 千年壽

Let your senses be captivated by this elegant Daiginjo sake! Fruity in fragrance, Goka Sennenju has a delightfully rich body and smooth taste. Awarded the 2011 Monde Selection Grand Gold Medal in Brussels.

Acidity: 1.3
SMV: 0
Nanbu Bijin Shinpaku

Nanbu Bijin Shinpaku 南部美人

Made from 100% Yamada Nishiki rice, the label was designed to evoke the image of a single grain of this pure white Sakamai (sake rice). Has an elegant ginjo aroma, an a pillowy mouthfeel. Splendidly balanced.

Acidity: 1.6
SMV: +2
Masumi Nanago

Masumi Nanago 七號

A new-style daiginjo for the 21st Century with a saucy attitude. Brewed using the old yamahai method with Assn. No. 7 yeast, discovered at Miyasaka Brewing Co. in 1946.

Acidity: 1.8
SMV: +1
Nihonshu-Do

Junmai Ginjo

Dewazakura Dewasansan

Dewazakura Dewasansan 出羽櫻

Mellow, pure, and made for simple enjoyment. Combining a mild aroma and clean finish with easy drinkability, it complements a wide range of foods.

Acidity: 1.2
SMV: +6
Hakushika Junmai Ginjo

Hakushika Junmai Ginjo 白鹿

Mild and dry in taste and with a fresh, fruity ginjo flavor and full body. This is a well-balanced sake with substantial character.

Acidity: 1.4
SMV: 1
Seitoku Genshu

Seitoku Genshu 鳳凰聖德

Seitoku is known for its graceful, refined ginjo with enticing notes of lychee. This genshu version, at 17% alcohol, is more potent, but maintains the clarity and balance of its lighter cousin.

Acidity: 1.4
SMV: +3 
Hakkaisan Junmai Ginjo

Hakkaisan Junmai Ginjo

The rice and polishing ratio are all up to Daiginjo standards, however the sake is presented as Hakkaisan’s signature Junmai Ginjo label. Has a delicate Ginjo aroma and a fine, crisp mouthfeel, with clean aftertaste and a strong reverent finish.

Acidity: 1.2
SMV: +4
Nihonshu-Do

Junmai

Tedorigawa Yamahai Junmai

Tedorigawa Yamahai Junmai 手取川

This is a connoisseur’s junmai sake, dry, sharp and smooth all in one. Its mild astringency, characteristic of sakes made using the old yamahai method, is balanced by a faintly discernible sweetness.

Acidity: 1.7
SMV: +2
Chokara Junmai

Chokara Junmai 超辛

Chokara Junmai is distinctly dry sake with a sharp and refreshing finish. With the full body typical in the finest Junmai sakes, Chokara Junmai is a pleasant compliment to bolder flavors.

Acidity: 1.5
SMV: 7
Masumi Okuden Kantsukuri

Masumi Okuden Kantsukuri 真澄

Longtime sake-drinkers find this sake comfortingly familiar. It is smooth at first sip, and displays a range of subtle, organic flavors as well as a pleasant natural sweetness.

Acidity: 1.6
SMV: +2
Junmai Yamadanishiki

Junmai Yamadanishiki 山田錦

Brewed with the best of all sake rice varieties, locally produced Hyogo Prefecture Yamadanishiki. Junmai Yamadanishiki is carefully crafted to bring out the rice’s most delicious aspects (“umami”) while creating a delicate balance between a full body and pleasantly mild dryness.

Acidity: 1.3
SMV: +1
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Daiginjo

Dewazakura Daiginjo

Dewazakura Daiginjo 出羽櫻

Mellow, pure, and made for simple enjoyment. Combining a mildaroma and clean finish with easy drinkability, it complements a wide range of foods.

Acidity: 1.2
SMV: +6
Born Muroka Nama Genshu

Born Muroka Nama Genshu 梵

The nose on this unpasteurized Daiginjo (not many of these) is made up of rose pedals, cooked banana, leather, tropical fruit, and steamy night elements. This is a really plump and viscous Nama that is both smooth and soft

Acidity: 1.4
SMV: 4

Other

Kinoene Yuagari Yuzu Sake

Kinoene Yuagari Yuzu Sake

This sweet, refreshing blend of premium sake and aromatic yuzu juice is perfect chilled or on ice. For a unique accent, add it to your favorite cocktail or desert.

Acidity: 1.3
SMV: +4
Ryujin Kakushi Ginjo Namachozo

Ryujin Kakushi Ginjo Namachozo 龍神

Ginjo, Nama, Genshu Fresh and fruit-forward with a plush, cream-like mouthfeel. Flavors languish in your mouth with a slow burn that will suddenly fade into nothingness for a beautifully clean finish, calling for a second glass.

Acidity: 1.3
SMV: -2
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Others

Snow Beauty Junmai Nigori

Snow Beauty Junmai Nigori

Nigori Sake Velvety in texture with a pleasant fragrance of freshly steamed rice. This Nigori sake (roughly filtered sake) is a traditional favorite. Creamy with a mild sweetness, this sake is deliciously unique.

Acidity: 0.9
SMV: -13
Kikusui Funaguchi Nama Genshu

Kikusui Funaguchi Nama Genshu 菊水

Honjozo, Nama, Genshu Since Funaguchi’s birth in the 47th year of the Showa period (1976), it has become beloved all over Japan. Full-bodied, and full of the fresh flavor of ripe fruits. Pop open an ice-cold Funaguchi to experience one of Japan’s most popular and unique offerings for yourself.

Acidity: 1.7
SMV: -4
Funaguchi Ginjo Shinmai Shinshu

Funaguchi Ginjo Shinmai Shinshu 菊水

Honjozo, Nama Genshu This seasonal limited edition Sake is brewed in Fall using the newly harvested rice. By using only the freshest harvest rice to brew the freshest Nama Sake give this Sake an unparalleled level of fresh- ness and a fruity bouquet.

Acidity: 1.8
SMV: -3
Kijuro Tokubetsu Honjozo

Kijuro Tokubetsu Honjozo 喜十郎

Honjozo Crafted with a brewing method passed down from generations, this is elegantly balanced sake. Made with a 25% blend of Ginjo sake and with a 75% blend of Honjozo sake. Kijuro Tokubetsu Honjozo is refreshingly abundant both in flavor and taste.

Acidity: 1.3
SMV: +3
Hakushika Fresh & Light

Hakushika Fresh & Light

Junmai Namachozo Made by a brief aging period and pasteurizationright before bottling. Fresh & Light Namachozo characterized by a refreshing cool aroma and mild taste.

Acidity: 1.4
SMV: +3
Nihonshu-Do

New!

Asahi Shuzo Kubota Manju

Asahi Shuzo Kubota Manju 久保田 万寿

Junmai Daiginjo KUBOTA’s flagship, a premium Junmai Daiginjo. The complex, pleasant flavor and flawless balance is crafted with expert brewing techniques. It has a floral, refined aroma that is in perfect harmony with the clean, silky and smooth texture. Recommended to serve slightly chilled or warmed to establish the presence of taste..

Acidity: 1.2
SMV: +2
Asahi Shuzo Kubota Senju

Asahi Shuzo Kubota Senju 久保田 千寿

Ginjo “Perfect Ginjo for meals” - Food friendly, and complements a variety of dishes. The moderate aroma precedes a delicately flavored palate followed by a pleasantly clean and crisp finish. Served slightly chilled, at room temperature or slightly warmed to enjoy the best expression of a layered sake.

Acidity: 1.2
SMV: +5
Asahi Shuzo Kubota Hyakuju

Asahi Shuzo Kubota Hyakuju 久保田 百寿

Honjozo Basic Kubota line. Dry and crisp, with a mild, modest flavor. Easy to drink, with an ever evolving flavor that you won’t get tired of. Recommended to serve slightly chilled to enjoy a refreshing taste, or to serve slightly warmed to enjoy the round, delicious flavor

Acidity: 1.0
SMV: +5
Asahi Shuzo Kubota Kouju

Asahi Shuzo Kubota Kouju 久保田 紅寿

Junmai Ginjo Its mild aroma comfortably expands, and the gently sweet mouthfeel shifts to a light acidic touch, with a mellow and rich rice-influenced finish.

Acidity: 1.1
SMV: +2
Nihon No Sakura Gold

Nihon No Sakura Gold 日本櫻

Junmai Daiginjo Soft on the palate, the balanced layers of sweetness and richness spread widely in the mouth as it follows through with a refreshing acidic tail. The cherry blossom shaped gold flakes infused in this sake imparts luxurious feel making this a top choice.

Acidity: 1.5
SMV: +6