Ginjo is any saké with a polish ratio of 51% - 60%. There are several kuras that take the high road and will not declare their saké to be Daiginjo if the polish ratio is 50%. They choose to call their saké "ginjo". Ginjo is the most popular category because of the tremendous value they offer.
This saké has a deep, mellow fruitiness of peaches and strawberries balanced by a crisp, white pepper finish. It is soft, round and layered. This kura is the first kura in Japan to create organic saké.
This is a very light and gentle; perfect for those new to saké! It has light , floral, and herbal aromatics followed by hints of champagne and cherries on the palate. A perfect aperitif for any meal.
Garyubai has been pasteurized only one time - creating flavors of green apple and bright melon while maintaining a dry, clean flavor. Excellent, clean aroma and overall saké experience. Yamada Nishiki rice is known as one of the very best rice varieties used in saké brewing.
The nose is very active with fruit, white pepper and lychee essence. The flavor bounces on the tongue. This kura has been in operation since 1141, and is the oldest in Japan.
Very light with a slight essence of honeydew and dry with a smooth finish.
This is an extremely rare saké rice that was extinct for nearly 50 years. This is the only brewery in Japan that is using this rice variety. Watari Bune is the "Father Rice" to the famed Yamada Nishiki Saké rice. 55 has rich and deep notes of honeydew and pineapple offset by nutty and earthy flavors. This saké has layered flavor that will not stop. Watari Bune has a cult-like following because it is very rare and unique!
Yamahai brewing method was developed in the early 1900´s and is rarely used today. Over a period of 30 days, yamahai develops a chemical balance that promotes the growth of healthy, rich flavor. Smoky, earthy flavors mix with sweeter, fruitier notes in this warm and layered saké. It should be served chilled but can also be appreciated closer to room temperature.
This saké is the first saké made by this kura in 1854. The Pacific Ocean plays an important part of this area´s culture, and now this saké has crossed over its namesake to Oregon. Fresh and bright with earthy and tangy notes, it is a balance between light fruitiness and earthiness. The front label is actually a traditional back label.
This saké is sweet and pleasant with a clean finish. It is well-known throughout Japan, for it is sold in a smaller canned version at train stations.
This saké has a slightly sweet aspect that carries through the finish. The flavors are of sweet peach and melon.
This saké won "Best in Class" at Japan´s National Saké Competition. The background has an essence of melon and a light, subtle fruitiness. It´s very smooth and easy to drink.
Produced by the #1 saké company in Japan, this saké is very approchable, making it a great saké for new saké drinkers. It has a clean, light essence of bright fruit and an almost perfume like nose.
Honjozo is a style of brewing that adds a slight amount of brewer´s alcohol to the fermentation tank at the end of fermentation to add a special essence of flavor and bright aroma. This is one of the finest examples of a great Honjozo, and it is also the winner of "Best in Class" at Japan´s National Saké Competition.
This Ginjo saké has bright fruit, balanced acidity and mellow soft flavor that lingers long after the first sip. Hakushika has been brewing saké since 1662 and is still owned by the same family.
