Hard WaterDry, crisp sake (rich in minerals & trigger, vigorous, quick fermentation)
SoftwaterSoft luscious sake, (slower fermentation process) sake breweries are located in areas w/ excellent sources of natural spring wate
RiceSake uses only the core starch of the rice. Sake rice is not a table rice. Sake rice has bigger & more dense starch content. Yamada nishiki is well known for its use in high-quality ginjo sake
Koji(Aspergillus Oryzae)Converts the starch of rice to sugar. It is the mold (or spore) that produces a variety of enzymes while growing on steamed rice.When finished growing, koji looks like rice w/ a touch of frosting.
YeastA fungi that turns sugar into alcohol. Sake brewing yeast is a cousin to the yeast & used to brew wine & beer, but is far more potent able to produce an alcohol level up to 20 %
Types of Sake
JunmaiSake made from rice, koji (rice mold) & water. This is where 30% or more of the outer layer of rice kernel is polished away. Junmai has its own unique character & it can be served w/ a variety of foods.
GinjoGinjo ranks high among junmai. Sake made w/ rice where 40% or more of the outer layer of rice kernel is polished away & fermented at a low temperature. It's aroma of fruits or flower is slightly rich & robust w/ smooth, light & fruity.
DaiginjoDaiginjo ranks as the highest grade of sake. Sake made w/ rice where 50% or more of the outer layer of rice kernel is polished away & fermented at a low temperature. Daiginjo has pleasant fruity aromas, & retains this fragrant aroma when consumed
16.00Yaegaki Sake Junmai California 300MlFull-bodied & slightly acidic., w/ a dry & extra smooth texture. A good choise as an introductory sake for the american market.
16.00Yaegaki Nigori Sake 300MlNigori is a sweet, dessert sake w/ a milky color. Masterfully blended to create its premium quality that separates itself from the others. Using “yamada nishiki”, the best sake brewing rice in japan. Unlike many other nigori sake, this product’s sweetness is all natural.From: hyogo, japan
24.00Mu Junmai Daiginjo 300MlWinner of gold medals in the monde selection, for 10 consecutive years. This fruity, dry & perfectly balanced junmai has a delicate & brilliantly aromatic character, best served as an aperitif on its own. It is a good pallet cleanser to enhance the flavors of a delicious meal.
16.00Kurosawa Junmai Kimoto 300MlA rounded entry leading to an earthy, medium bodied taste, w/ mineral flavors, this traditional kimoto style junmai has interesting flavors that pairs excellent w/ any food.
10.00Katana Junmai Ginjo 180MlSuper dry sake that has a strong presence & thick flavor w/ almost no smell or sweetness. “Nama-chozo” type or only pasteurized once
17.00Kuro-Bin “Black Bottle”Junmai 300MlDue to its subdued alcohol content, it has a gentle aroma yet a full flavor w/ a clean finish. When its unique acidity, for which the yaegaki brewery is known for, its tastes is refined, enhancing the flavor of all cuisines, especially asian
25.00Okunomatsu Sparkling Daiginjo 290MlA refreshing fine bubbles w/ hint of sweetness. Enjoy the full taste of rice & crisp quality that only junmai daiginjo can bring
18.00Okunomatsu Ginjo G2 300Ml“G2” means “double ginjo.” to make g2, junmai sake is distilled, then added to the same batch to make it “ginjo” sake. The result is an aroma that is much stronger & sweeter