HIKOMAGO Junmai Dai Ginjo ひこ孫 純米大吟醸

HIKOMAGO　
Junmai Dai Ginjo　
300ml 720ml　

The taste of this sake is noble, silky and clear. From the first sip you will notice an aromatic hint of mellow apple. Its touch is soft and its juicy flavor, akin to that of Muscat, will spread to the whole of your mouth. It will then disappear like fog, leaving a slightly bitter, but crisp sour, aftertaste. Depending on your accompanying food, some citrus notes will come up. Enjoy our sake from anywhere between room temperature and 60℃. If hot, better flavors will be bring out from the sake.

• Suggested accompaniments Chicken Doria
  Tempra(Aralia cordata-Udo)
  Fried White Fish with Cheese and Beefsteak plant leaf
  Fried Shrimp with Tartar Sauce
  Pasta with Tomato Shrimp Cream Sauce
  Kasu(sake lees) soup with Salmon and Spring Cabbege.
• Suggested serving temperature 40-55℃
• DATA Ingredients : Rice (Yamada Nishiki/Tokushima), Water, Koji (Aspergillus oryzae)
  Milling ratio : 40%
  Alcohol by Volume : 16.0-16.9%
  Maturation period : Over 4 years

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HIKOMAGO Junmai Ginjo ひこ孫 純米吟醸

HIKOMAGO　
Junmai Ginjo　
300ml 720ml　

The mild yet rich flavor and silky smooth texture of this sake are difficult to describe. The truly elegant balance of acidity will work up your appetite and really bring out the full flavor of seafood.　 Please enjoy this pleasant and refreshing sake at a warm temperature of about 45℃ with vegetables boiled in soup stock or roasted fish.

• Suggested accompaniments Jibuni (vegetables boiled in Japanese soup stock)
  Roasted white fish with sprinkled salt
  Bouillabaisse
• Suggested serving temperature 40-60℃
• DATA Ingredients : Rice (Yamada Nishiki/Tokushima), Water, Koji (Aspergillus oryzae)
  Milling ratio : 50%
  Alcohol by Volume : 16.0-16.9%
  Maturation period : Over 4 years

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KOTORI NO SAEZURI Junmai Ginjo 小鳥のさえずり 純米吟醸

KOTORI NO SAEZURI　
Junmai Ginjo　
300ml 720ml　

The name "KOTORI NO SAEZURI" means Warbling of Small Birds.
This sake is made from a rice called Yamada-Nishiki, which was nurtured using only compost at Tanaka Farm in Tottori prefecture. Before its taste disappears crisply into the bottom of your throat, you will be surprised by its rich sweetness and the scent of rice, yielded by a most bountiful field. You might find a subtle sweet scent such as raisins along with a comfortable faint bitterness in its aftertaste. When you sip this sake you experience plenty sweetness but you can also say this sake is dry because of the contour of its clear and crisp flavor. Drinking this at room temperature would be great, but at a hot temperature of not less than 55℃, can be incredible. Pasta with Tomato Shrinp Cream Sauce could make a brilliant combination

• Suggested accompaniments Plentiful Cabbage Pot-au-feu
  Crab Shrimp Scallop Potage-Pie
  Pasta with Tomato Shrimp Cream Sauce
  Raisin Cream Cheese
• Suggested serving temperature 40-60℃
• DATA Ingredients : Rice (Yamada Nishiki/Tottori), Water, Koji (Aspergillus oryzae)
  Milling ratio : 50%
  Alcohol by Volume : 16.0-16.9%
  Maturation period : Over 4 years

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HIKOMAGO Junmai ひこ孫 純米

HIKOMAGO Junmai　
300ml 720ml　

Welcome to the world of Hikomago Junmai! A dry rich sake with plenty of body, its every element has been composed with perfect balance. It makes a wonderful accompaniment to Japanese cuisine, as well as a variety of cuisine from around the globe. Indulge yourself in Hikomago at 60℃ and you will appreciate it more and more with each sip you take.

• Suggested accompaniments
• Suggested serving temperature 55-60℃
• DATA Ingredients : Rice (Yamada Nishiki/Tokushima), Water, Koji (Aspergillus oryzae)
  Milling ratio : 55%
  Alcohol by Volume : 15.0-15.9%
  Maturation period : Over 3 years

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SHINKAME Junmai 神亀 純米

SHINKAME Junmai　
300ml 720ml　

This sake has a hint of maturation and its natural sweetness and body “KOKU” make you feel cozy. Since it also has well-balanced acidity, a pleasantly lingering afterglow follows a clear aftertaste. SHINKAME JUNMAI may be paired with a wide variety of cuisine. However, we encourage consuming with Japanese dishes which this sake will bolster and compliment the strengths of them, or with western sweets.

• Suggested accompaniments California rolls
  Inari sushi
  Kanpyo rolls
  Baked soufflé
• Suggested serving temperature 55-60℃
• DATA Ingredients : Rice, Water, Koji (Aspergillus oryzae)
  Milling ratio : 60%
  Alcohol by Volume : 15.0-15.9%
  Maturation period : Over 2 years

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MAHOTO Junmai 真穂人 純米

MAHOTO Junmai　
300ml 720ml　

Mahoto is brewed from organic rice named “Gohyaku-mangoku” grown in Narita, bestowing it with a robust body and unique flavor. With your first sip, the stoic nature of this sake shines through, conjuring visions of a Samurai with its resilience. Please enjoy at a hot temperature with western cuisine.

• Suggested accompaniments Fried fish with tartar sauce
  Paté
  spicy grilled chicken
• Suggested serving temperature 55-60℃
• DATA Ingredients : Rice (Gohyaku mangoku/Chiba), Water, Koji (Aspergillus oryzae)
  Milling ratio : 60%
  Alcohol by Volume : 15.0-15.9%
  Maturation period : Over 2 years

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HANA FUBUKI Junmai 華吹雪 純米

HANA FUBUKI Junmai　
300ml 720ml　

Your first sip of this sake could be described as viewing light snowfall melting on　the ground in late autumn. Initially smooth and with a hint of sweetness, a strong core flavor will be revealed, transitioning into a mellow aftertaste. Sushi, steak, boiled tofu or other simple accompaniments are recommended.

• Suggested accompaniments Nigiri Shushi
  Beefsteak
  Boiled Tofu
  Salad of seaweed and summer orange
  Stir-fried king trumpet mushroom (Pleurotus eryngii)
• Suggested serving temperature 10-60℃
• DATA Ingredients : Rice (Hana-fubuki/Aomori), Water, Koji (Aspergillus oryzae)
  Milling ratio : 55%
  Alcohol by Volume : 15.0-15.9%
  Maturation period : Over 2 years