Sake2024-06-19T10:27:36-06:00

Sake

Japanese Sake is a passion of ours. With our resident sake expert, our mission is to education the masses on the culture of sake, and how to appreciate more than just the average Ginjo-graded Nihonshu.  We like to geek-out.  Hit us up for the deepest sake portfolio in Colorado. 

  • The clear nectar contained in this gorgeous blue bottle will impress upon you a gentle, mandarin orange aroma and a light dry finish with notes of ginger. A little heavier on the palate than the typical Tanrei-Karakuchi Niigata sake style, this one goes down a little too easy.
  • One of E-Corp's best selling off-premise sake- known for its striking label and great value.  This sake's main traits are the great rustic rice flavor and soft mouthfeel, with a dry and light aftertaste.  Easy to drink.
  • Dry, but with a round edge to it.  This sake is the most fresh, fruity, and vibrant tasting of the Shunnouten lineup.  Takazasu refers to the mountain that is seen from the winery- the southernmost edge of the "Japanese Alps."
  • A light and crisp taste with strong, savory rice notes which blossom on the mouth.  Finishes clean and dry.  Karakuchi means "Dry," a favorite style among sake drinkers.
  • Enjoy the balance and earthy richness and aroma of this sake.  A soft mouthfeel invites you to drink more, and enjoy its easy-going nature.  The most important flavor note would be: freshly steamed rice.  That is the ultimate goal, always.
  • 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.
  •  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.  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.
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