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SAKE *10% tax will be added.

Japanese alcoholic beverage made from fermented rice.


Junmai Dai Ginjo;


Junmai Daiginjo shu:
A subclass of junmai ginjo-shu, brewed with very highly polished rice (to at least 50%) and even more precise and labor intensive methods.
The pinnacle of the brewers' art.
Generally light, complex and fragrant.

 ■ Hiokizakura Gouriki  180cc  ¥1,200+ 10% tax 

Daiginjo-shu is ginjo-shu made with rice polished even more, so that no more than 50% of the original size of the grain remains.
Some daiginjo is made with rice polished to as far as 35%, so that 65% is ground away before brewing. Daiginjo is made in even more painstaking ways, with even more labor intensive steps.

daiginjo-shu. Junmai Ginjo and Junmai Daiginjo:
Some ginjo-shu and daiginjo-shu are also junmai-shu. So a junmai ginjo-shu is a ginjo-shu with no added ethyl alcohol. If a ginjo or daiginjo is not labeled junmai, then the added alcohol is limited to the same small amounts as honjozo.

Junmai Ginjou shu:

Brewed with labor-intensive steps, eschewing machinery for traditional tools and methods, using highly polished rice (at least 60%**) and fermented at colder temperatures for longer periods of time. Light, fruity, refined.

 ■ Kitanohomare Genshu 180cc  ¥800+ 10% tax 
 ■ Hakkaizan       180cc  ¥900+ 10% tax  

Junmai Shu;  


Junmai shu:

 Made with only rice, water and koji mold.
The rice used must be polished to at least 70%**. Often a full and solid flavor profile, clean and well structured.

 ■ Takaisami 180cc ¥750+ 10% tax 
 ■ Hikomago 180cc ¥800+ 10% tax 
 ■ Mii no Kotobuki Biden 180cc ¥700+ 10% tax 

This can be translated as pure rice sake.
Nothing is used in its production except rice, water, and koji, the magical mold that converts the starch in the rice into fermentable and non-fermentable sugars.
Junmai-shu is made with rice that has been polished (milled) so that at least 30% of the outer portion of each rice grain has been ground away.
The taste of junmai-shu is usually a bit heavier and fuller than other types, and the acidity is often a touch higher as well.



Honjouzoui shu:

 Made with rice, water, koji and a very small amount of pure distilled alcohol ("brewers' alcohol") to help extract flavor and aroma.
Light, mildly fragrant, easy to drink.

 ■ Kita no Homare Tokusen 180cc ¥450+ 10% tax 
 ■ Kita no Katsu Houou   180cc ¥500+ 10% tax 
 ■ Kunimare         180cc ¥550+ 10% tax 
 ■ Karatanba Tanrei Karakuchi 300cc ¥750+10% tax 
 ■ Kikumasa Taruzake    300cc ¥750+10% tax 

Honjozo is sake to which a very small amount of distilled ethyl alcohol (called brewers alcohol) has been added to the fermenting sake at the final stages of production.
(Water is added later, so that the overall alcohol content does not change.)  Honjozo, like Junmai-shu, is made with rice that has been polished (milled) so that at least 30% of the outer portion of each rice grain has been ground away.
This, plus the addition of distilled alcohol, makes the sake lighter, sometimes a bit drier, and in the opinion of many, easier to drink. It also makes the fragrance of the sake more prominent.
Honjozo often makes a good candidate for warm sake. Note that most run-of-the-mill cheap sake has an excessive amount of brewers alcohol added to it, which is not good. Honjozo has only a very small amount of added alcohol.

Honjouzoui Nama Zake:

Namazake is sake that has not been pasteurized. 
It should be stored cold, or the flavor and clarity could suffer.
Namazake has a fresh, lively touch to the flavor.
All  types of sake (junmaishu,  honjozo, ginjo-shu, and daiginjo-shu) can be namazake, or not.

 ■ Kita no Homare Namazake 300cc ¥750+10% tax 
 ■ Kita no Homare Karanama 300cc ¥750+10% tax 

Ume shu 

Ume Shu:

"Hakkaizan's Umeshu" is a liqueur which is popular in Japan and made by steeping green ume (Japanese apricots), which are generally picked around June, in alcohol (Japanese alcoholic beverage made from fermented rice.).

 ■ Hakkaizan Ume-Shu 180cc ¥650+ 10% tax 


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