• An incredibly light, reserved aroma of the breeze on a rocky beach, gentle rice notes, perfect acidity and a fine, fresh, mineral finish. The kind of sake that chefs dream about. Unobtrusive, but deep.
  • This unusual Taru-style Junmai has a history rich with culture. Invigorating aromas of cedar and dried banana chips.  The cedar carries though light on the palate, but the banana comes through stronger with some tropical fruits as tertiary tastes.
  • This beautiful Junmai Daiginjo, made with Yamada Nishiki rice, is aged for a minimum of 3 years in Hakkaisan Brewery’s snow-storage room, called the Yukimuro.
  • Tamanohikari uses Bizen-Omachi rice, a rare variety regarded as the best rice for making sake.  The nose is very floral with notes of pear, spicy nutmeg, and a hint of anise. Cottony flavors of nuts, banana, and pear dance on the tongue and fall to a pleasant, pillowy dryness.
  • The Rice: Using "The King of Rice," 100% Yamadanishiki, Dassai 45 is milled down to 45%, and only contains water, rice, yeast, and koji, qualifying it as a Junmai Daiginjo grade. The Sake: A veritable fruit salad on the nose with notes of melon, mango, banana, lychee, and apple, this sake has a clean and elegant sweetness to it which makes it an ideal sake for more savory dishes. The Brewery: Made in Yamanashi, Japan at the Asahi Shuzo Brewery, establish in 1948.  Dassai translates to "Otter Festival."  This image evokes happiness and celebration, two things that Dassai is all about. Dassai Asahi Shuzo Homepage
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