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アイスクリーム

Ice Cream

バニラ, Vanilla)

 

Recommendation:

吟醸系

GINJO TYPE

 

純米大吟醸

JUNMAI DAIGINJO

 

大吟醸

DAIGINJO

純米吟醸

JUNMAI GINJO

吟醸

GINJO

STYLES OF SAKE

 

1, JUNMAI (純米)

Junmai really is the prime example of sake styles. It has a well-balanced taste with a full body and rich aromatics from the rice. Junmai will match nicely with any well-seasoned dish with that pairs with white rice. 

​Recommendation: Sauteed or Fried Dishes, Steak, Tenpura(sauce), Motsunabe, Yakitori (Sauce)

 

2, GINJO (吟醸) / DAIGINJO (大吟醸)

 

Ginjo that has a glamorous and fruity sake aroma is good for aperitifs. Light food with simple flavor profiles will enhance the flavor profile of both the sake and the meal. 

​Recommendation: Sushi, Sashimi, Tenpura(salt), Yakitori(salt)

 

3, HONJOZO (本醸造)

 

Honzojo is the most typical style of sake. Usually crisp and dry tasting with a full body, although less fragrant. It will match various kinds of Japanese food, especially dishes with lighter flavors. 

​Recommendation: Sushi, Sashimi, Tenpura(salt), Yakitori(salt)

Other Keywords:

GINJO BREWING METHOD(吟醸造り

Ginjo brewing method(吟醸造り)is the way of producing Ginjo. It's fragrance comes from esters, especially ethyl caproate and isoamyl acetate. These esters are created by yeast during the fermentation processs at a low temperature, over many hours.

 

Sake Meter Value (SMV)​ / Nihonshu-do (日本酒度)
​​

Nihonshu-do is used to calculate the sweetness and dryness level of a sake. It is a unit established to express the sake's specific gravity.

 

 

Rice Polishing Ratio (精米歩合)

 

The polish ratio is the ratio of white rice to the original brown rice prior to polishing. The rice is polished during production to remove zatsumi (雑味、unfavorable taste) that are caused by the outer layers of the grain containing proteins, fats, and lipids. The rice milled the longest exposes the center core of the grain called shinpaku (心白、white heart), which enhances a sake's aroma and flavor, creating a refined finished product. 

 

​Type of sake

(arranged in order of time consuming)

   1. 純米大吟醸 / JUNMAI DAIGINJO

  • Rice and water only

  • Polish ratio more than 50%

  • Ginjo Brewing Method

  • Glamorous and fruity sake aroma 

  • Mellow, rich, and smooth flavor

  • Great relish of original taste of rice

   2. 大吟醸 / DAIGINJO

  • Distilled alcohol is added

  • Polish ratio more than 50%

  • Ginjo Brewing Method

  • Glamorous and fruity sake aroma 

  • An elegant taste of sake

   3. 純米吟醸 / JUNMAI GINJO

  • Rice and water only

  • Polish ratio more than 40%

  • Ginjo Brewing Method

  • Glamorous and fruity sake aroma 

  • Mellow, rich, and smooth flavor

  • Great relish of original taste of rice

   4. 吟醸 / GINJO

  • Distilled alcohol is added

  • Polish ratio more than 40%

  • Ginjo Brewing Method

  • Glamorous and fruity sake aroma 

  • An elegant taste of sake

   5. 特別純米 / SPECIAL JUNMAI

  • Rice and water only

  • Polish ratio more than 40%

  • Mellow, rich, and smooth flavor 

  • Great relish of original taste of rice

   6. 特別本醸造 / SPECIAL HONZOJO

  • Distilled alcohol is added (less than 10%)

  • Polish ratio more than 40%

  • ​Mild, unobtrusive aroma

  • Crisp flavor

   7. 本醸造 / HONZOJO

  • Distilled alcohol is added (less than 10%)

  • Polish ratio more than 30%

  • Mild, unobtrusive aroma

  • Crisp flavor

   8. 純米酒 / JUNMAI

  • Rice and water only

  • Polish ratio N/A

  • Mellow, rich, and smooth flavor

  • Great relish of original taste of rice 

濃醇甘口

​Full-Bodied & Sweet

Full-Body

濃醇辛口

​Full-Bodied & Dry

淡麗甘口

Crisp & Sweet

淡麗辛口

Crisp & Dry

SAKE DISTRIBUTION DIAGRAM

​BANDAI

AZUMACHO

Crisp
BANDAI
UMI, FUKUOKA
AZUMACHO
URESHINO, SAGA
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