Search Results for: sake

Brooklyn Kura Catskills Junmai Daiginjo

Dai Ginjo is considered a super premium style of sake due to the effort time and cost that goes intoits production. We used 100% sake brewers rice (yamada nishiki) a single modern yeast and didn’t let the fermentation go above 11 degrees celsius. The result is intended to be delicate and luxurious.

Suigei ‘drunken Whale’ Tokubetsu Junmai

This Tokubetsu Junmai is said to be brewed for whales that reside off the Pacific Coast of Kochi Prefecture. The nose is a collection of rose wood and grape scents. The brewery advertises that this Junmai isfor the serious sake drinkerand we agree. It is very dry throughout the mouth and ends in aHe-Mansort of finish. Nevertheless there is a strong presence of fennel and hops underscored by an unripe strawberry vein. It is extremely clean in viscosity and texture and flavorful enough to drink al... Read More

Iwa 5 Junmai Daiginjo Assemblage 3

Founded and created by Richard Geoffroy the former Chef de Cave of Dom Perignon for 28 years. IWAs approach is marked by Geoffroy’s desire to protect the soul of sake while pioneering the art of blending finished sakes followed by an extended bottle maturation (minimum of 15 months). Each year a new assemblage is released using three rice varieties (Yamadanishiki Omachi Gohyakumangoku) from four regions and five yeast varieties (sake and wine yeasts) in complete harmony and balance. On the... Read More

Brooklyn Kura Catskills Junmai Daiginjo

Dai Ginjo is considered a super premium style of sake due to the effort time and cost that goes intoits production. We used 100% sake brewers rice (yamada nishiki) a single modern yeast and didn’t let the fermentation go above 11 degrees celsius. The result is intended to be delicate and luxurious.