Junmai means "pure rice." The word Junmai is used to distinguish it from Honjozo saké, in which a small amount of brewer's alcohol has been added. Junmai saké is polished to 60%-70%. Futsu Shu has a polishing ratio above 70% and is often referred to as "basic saké."
One of the most famed super dry saké in Japan is now available at Zilla! Brewed just outside of Tokyo, this super dry saké has a crisp, clean, soft balance. This dry saké is not to be missed by dry saké fans!
This Otokoyama is brewed with the famed Yamada Nishiki rice in one the most famous brewing areas of Japan, Hyogo. This beautiful, very dry saké is the model for earthy, clean and dry saké.
Hakutsuru is the number one saké maker in Japan. This saké has been brewed in Japan for over 250 years while maintaining high quality standards among the Japanese people. Well-matured, full-bodied taste and mellow reverberation.
This saké serves as a great intro to the wonderful world of saké. It is an excellent recommendation for someone who wants a dry saké, yet it is also layered and earthy. Its structure is open and dynamic; its body light; its finish lingers. It is named after the famous Seven Samurai who fought a historical battle in this area of Japan. The label was create by Japan's famous artist, Rosanjin, who created a woodblock etching that hangs at the entrance of the kura.
This Junmai is soft and relaxed but reveals a deep, layered flavor of rice and melon. There is a background essence of peaches and a hit of spiciness up front. A very dry and smooth saké.
Zen equals Balance. This saké is named correctly – excellent balance of soft rice flavor blended with a slight dryness that quietly lingers...leaving your palate wanting more. Iwate(where is saké comes from) is known for being one of Japan’s top rice growing areas.
This saké is made on Hokkaido, the northernmost island of Japan. A dry but mellow saké with an earthy flavor of mushroom.
Kimoto style brewing dates back to the early 1700´s. This method of brewing requires 30~40 days of constant mashing and mixing of the starting batch, creating a natural lactic acid that inhibits bad bacteria- promoting the healthy growth of the yeast starter. Kasumi Tsuru is one of the few kuras in Japan that use almost exclusively Yamahai and Kimoto style brewing. This kimoto has musky notes with an upfront aroma of mushroom. There is a mellow smokiness on the palate. If you are looking for dry saké —this is a great example of traditional dry saké.
This traditional flavored sake has a nutty, earthy rich flavor that penetrates the palate with a smooth, rich finish. Great warm or chilled.
Light and balanced, the bright flavor of light tropical fruit bounces on the palate with a smooth and clean finish. Perfect for new saké enthusiasts. It can be enjoyed frozen as well; ask the staff how.
This dry, but light and tangy saké is served in a small green bottle. It is a crowd favortite among experienced as well as new saké drinkers alike.
This extra dry saké has a sharp clean flavor that lingers. The aroma is clean and subtle. Unlike some dry saké, Onigoroshi is not cloying, but the acidity balances nicely with the extra dry presence of this special saké.
Snow Shadow has a light and soft presence. This saké is smooth with a light essence of pear and peach aroma blended perfectly in a slightly lower alcohol presence. Snow Shadow has won national swards in Japan’s National Saké Competition.
Midori-kawa has a subtle and delicate nose. Clean, crisp and slightly dry, Green River offers a classic taste of Niigata saké.
Matsunoi Honjozo is a dry Honjozo that offers aromas of peach, almond, and hazelnut. The Honjozo style of this saké brings out the nutty, koji-like aroma. Higher in acidity, this saké is dry and clean.
This is the saké that saké brewers from Akita drink on a daily basis. It has an excellent balance and is very smooth. There is an essence of light fruit with a sustained, balanced, earthy flavor.
This is made by a well-known sake brewery in Japan. This saké is approachable and easy to drink for those new to saké.
This saké has a great name that has to do with how it is crafted. The starting batch is done without the addition of lactic acid, so it is created naturally. This labor intensive method takes 4x longer than other brewing methods. Yamahai saké has a smoky and earthy flavor that slowly envelops the senses. Bunraku also offers a light, fruity essence that lingers long after. The bottle is beautiful and inviting.
