This Karakuchi Kid have soft taste and flavor of rice with a crisp finish. Karakuchi Kid and variaous foods are very campatible. Great accompaniment to food like Grilled Mackerel or Smoked Eel. The purity of this sake has a wonderful cleansing quality.

KID Junmaishu sake is done according to the ‘binkan hiire’ method: sake is bottled but the bottles are not completely closed. First, they are heated to +65°C. This weak pasteurization preserves taste and fragrances to the beverage as well as a beautiful freshness. The types of rice used are gohyaku mangoku (50% polishing) and kakemai (60% polishing) varieties.

This sake is characterized by fresh and round notes, with a powerful nose of ripe banana. It expresses a beautiful sweetness and a nice lightness.

The clear nectar contained in this gorgeous blue bottle will impress upon you a gentle, fruity aroma and a light dry finish. A charming aspect of Kikusui Junmai Ginjo is that that it draws out the inner flavors of accompanying dishes, however there is no single style of cuisine with which it absolutely must be paired. A fine choice for restaurants and beginners to sake.

This Daiginjo sake is made with special brewing rice “YAMADA NISHIKI”, which is polished to 39%. Enjoy the fruity aroma with delicate taste. Kitagawa Honke has a long history that stretches back to the Edo Era in 1657; that means their traditions and techniques have lasted more than 360 years.

KIZAKURA Hana Shoifu. The brewing rice “Yamada Nishiki”, which is suitable for sake brewing from grains, is carefully polished to “Rice polishing rate 35%” for three days and nights, and water is absorbed and steamed with strict time management. Toji makes koji without sleeping for two days and nights, and uses Kojiro’s proprietary ginjo yeast to perform low-temperature fermentation at 10 ° C or less for thirty days and carefully finish the daiginjo. It features a soft and gorgeous fragrance like a flower. A smooth mouthfeel and a plump taste will spread to your mouth.

This sake is made using rice, koji mold, water and yeast that is extracted from yellow cherry blossoms. One sniff of Hana Kizakura will make you feel like you’re walking through a cherry tree orchard. Let the sweetness cool your senses like a light spring breeze. An ease to drink, making it just right for sake beginners.

Made from 100% “Yamadanishiki” – the king of sake rice. It is made with “Fushimizu” (the soft water of the Fushimi region) and from exclusively “Yamadanishiki”. The rice polishing ratio is 50%. It is fermented at lower temperature – around 10℃ – to enhance the apple or banana-like flavor. Also, this is “Junmai shu”, which includes more “Umami” from the rice.

“Specially cultivated rice” “Yamada Nishiki” and “Omachi” are carefully polished, and a masterpiece of Junmai Ginjo made only with Fushimi’s clear famous water and rice.Plump ginjo aroma, rich flavor, and smooth taste

Made made from 100% “Yamadanishiki” rice, and fermented with a traditional method, “Kimoto Yamahai”. The fermentation process is very time-consuming, taking around two months, and uses natural lactic acid. This method makes sake have more complex and rich taste.

Tasting Notes –

Aroma – Light, fruity and floral—tropical notes like papaya and bright hibiscus flowers

Palate – Soft, smooth, and well-balanced with inherent umami and subtle dryness

Finish – Clean and refreshing, meant for enjoying chilled

Pairings – Pairs well with lighter dishes—creamy or savory like risotto, salad, or burrito