Kanpai NY - The Best Japanese Restaurants, Bars, Sake

Sake

TOP SAKES FOR FALL

Aiyu Tomoju (Junmai Ginjo) +
Kanpai NY Best of 2010: Best Ginjo Sake
Aiyu Shuzo (Ibaraki) Est.1804
Smooth, rich, full-bodied flavor with a hint of pumpkin, medium dry, rice is polished down to daiginjo grade, pretty bottle (375 ml)
Rice: Gohyakumangoku
Seimai Buai 50%
Acidity: 1.6
SMV +2

Aiyu Tomoshichi (Junmai Nigori) +
Aiyu Shuzo (Ibaraki) Est.1804
Rich, full-bodied nigori, creamy texture, medium dry, unique rice variety, pretty bottle
Rice: Nihonbare
Seimai Buai 70%
Acidity: 1.6
SMV +3

Azumaichi (Junmai) +
Gochoda Shuzo (Saga) Est.1922
Smooth, mellow flavor with a hint of butterscotch, medium dry
Rice: Yamadanishiki
Seimai Buai 64%
Acidity: 1.4
SMV +1

Daishichi Kimoto Classic (Junmai Kimoto)*
Kanpai NY Best of 2010: Best Kimoto Sake
Daishichi (Fukushima) Est.1752
Full-bodied earthy flavor, made using the rare kimoto method, which produces rich flavor, medium dry
Rice: Gohyakumangoku
Seimai Buai 65%
Acidity: 1.5
SMV +3

Daku (Junmai Nigori) +
Kanpai NY Best of 2010: Best Nigori Sake
Musashino Shuzo (Niigata) Est.1916
Fruity, medium-bodied nigori with hints of melon and pear, slightly higher acidity, creamy texture, sweet
Rice: Gohyakumangoku, Koshi Ibuki
Seimai Buai 70%
Acidity: 1.7
SMV -12

Fukunishiki (Junmai)*
Fukunishiki (Hyogo) Est.1839
Japan Prestige Sake Association selection
Unique, medium-bodied flavor with a hint of nuttiness, medium dry

Ichinokura (Junmai)*
Ichinokura (Miyagi) Est.1973
Japan Prestige Sake Association selection
Smooth, elegant, subtly rich flavor, medium dry, rice is polished down to ginjo grade, unique rice variety, created as a joint venture between four breweries
Rice: Sasanishiki
Seimai Buai 55%
Acidity: 1.5
SMV +2

Kagatobi (Junmai Ginjo)
Fukumitsuya (Ishikawa) Est.1625
Smooth, medium-bodied flavor with hints of steamed rice and mushroom,
medium dry
Rice: Yamadanishiki
Seimai Buai 55%
Acidity: 1.4
SMV +4

Kikusui Funaguchi Ichiban Shibori (Honjozo Nama Genshu) +
Kanpai NY Best of 2010: Best Cup Sake
Kikusui (Niigata) Est.1881
Bold, full-bodied, fruity flavor with a hint of banana, tastes almost like a liqueur because of the higher alcohol (and sugar) content (19%), slightly sweet, comes in a one-cup-sized can, which can be aged for up to a year, producing richer flavor as it ages, the first commercially produced nama (introduced in 1972)
Rice: Gohyakumangoku
Seimai Buai 70%
Acidity: 1.6
SMV -2

Kurosawa (Junmai Kimoto)*
Kurosawa (Nagano) Est.1858
Smooth, medium-bodied, slightly earthy flavor, very easy to drink, made using the rare kimoto method, which produces rich flavor, medium dry, light straw color, a great value
SMV +2

Masumi Nanago (Junmai Daiginjo Yamahai)
Miyasaka (Nagano) Est.1662
Smooth, elegant, crisp flavor, slightly higher acidity
Rice: Miyamanishiki
Seimai Buai 45%
Acidity: 1.9
SMV 0

Masumi Karakuchi Ki-Ippon (Junmai Ginjo)*
Miyasaka (Nagano) Est.1662
Japan Prestige Sake Association selection
Smooth, medium-bodied flavor, dry finish
Rice: Miyamanishiki, Hitogokochi
Seimai Buai 55%
Acidity: 1.4
SMV +5

Masumi (Junmai Ginjo Yamahai)
Miyasaka (Nagano) Est.1662
Full-bodied, earthy flavor with a hint of nuttiness, slightly higher acidity, made using the yamahai method, which produces rich flavor, medium dry
Rice: Miyamanishiki, Hitogokochi
Seimai Buai 55%
Acidity: 1.8
SMV +3

Mochikko (Junmai) +
Kanpai NY Best of 2010: Best Unique Sake
Tsukinowa (Iwate) Est.1886
Unique, full-bodied flavor with hints of steamed rice, pickled cucumber, and ginger, slightly higher acidity, sweet, straw color, made with mochi rice, which is typically used for making rice cakes
Rice: Himenomochi
Seimai Buai 90%
Acidity: 1.9
SMV -10

Nanbu Bijin (Tokubetsu Junmai)*
Kanpai NY Best of 2010: Best Junmai Sake
Nanbu Bijin (Iwate) Est.1902
Smooth, fruity flavor with a hint of melon, bright, dry finish, rice is polished down to ginjo grade, unique rice variety
Rice: Gin Otome
Seimai Buai 55%
Acidity: 1.5
SMV +5

Nyukon (Tokubetsu Honjozo)
Musashino Shuzo (Niigata) Est.1916
Smooth, mellow, subtly rich flavor, medium dry, rice is polished down to ginjo grade
Rice: Gohyakumangoku
Seimai Buai 60%
Acidity: 1.3
SMV +3

Ohkagura (Honjozo)
Kanpai NY Best of 2010: Best Honjozo Sake
Shiragiku Shuzo (Okayama)
Rich, full-bodied flavor with a hint of brown sugar, medium dry, unique rice variety
Rice: Akebono
Seimai Buai 60%
Acidity: 1.1
SMV +1

Shirakawago Sasanigori (Junmai Ginjo Nigori)*
Miwa Shuzo (Gifu)
Smooth, medium-bodied nigori with a subtle hint of citrus, nice acidity provides crispness, creamy texture, medium dry, unique rice variety
Rice: Hida Homare
SMV +2

Sougen (Junmai)*
Sougen Shuzo (Ishikawa) Est.1768
Japan Prestige Sake Association selection
Smooth, medium-bodied flavor, slightly higher acidity, medium dry, rice is polished down to ginjo grade
Rice: Yamadanishiki
Seimai Buai 55%
Acidity: 1.8
SMV +3

Taisetsu (Junmai Ginjo) +
Takasago (Hokkaido) Est.1899
Unique, full-bodied flavor with hints of cedar, dark butterscotch, pumpkin, and hazelnut, reminiscent of a koshu (aged) sake, long finish, medium dry, aged in a Japanese igloo (ice dome), which contributes to the rich flavor, rice is polished down to daiginjo grade, unique rice variety
Rice: Ginpu
Seimai Buai 45%
Acidity: 1.3
SMV +3

Tamanohikari (Junmai Ginjo Yamahai)*
Kanpai NY Best of 2010: Best Yamahai Sake
Tamanohikari (Kyoto) Est.1673
Rich, full-bodied flavor with hints of hazelnut, mushroom, and pepper, made using the yamahai method, which produces rich flavor, slightly higher acidity, medium dry, slightly higher alcohol content (16-17%)
Rice: Yamadanishiki
Seimai Buai 60%
Acidity: 1.7
SMV +1

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SAKE TASTING NOTES (A-TO-Z)

Aiyu Ginjo Shiboritate (Ginjo Nama Genshu)
Aiyu Shuzo (Ibaraki) Est.1804
Bold, tangy, full-bodied nama with a hint of tropical fruit, medium dry, rice is polished down to daiginjo grade, slightly cloudy sake, higher alcohol content (18-19%)
Seimai Buai 50%
Acidity: 1.5
SMV +4

Aiyu Junmai Shiboritate (Junmai Nama Genshu)
Kanpai NY Best of 2010: Best Nama Sake
Aiyu Shuzo (Ibaraki) Est.1804
Bold, full-bodied nama with hints of tropical fruit, muscat, and plum, medium dry, rice is polished down to ginjo grade, slightly cloudy sake, slightly higher alcohol content (17-18%)
Seimai Buai 60%
Acidity: 1.7
SMV +1

Azumaichi (Junmai) +
Gochoda Shuzo (Saga) Est.1922
Smooth, mellow flavor with a hint of butterscotch, medium dry
Rice: Yamadanishiki
Seimai Buai 64%
Acidity: 1.4
SMV +1

Born Yume Wa Masayume (Junmai Daiginjo Koshu) +
Katoukichibee Shouten (Fukui) Est.1860
Very smooth, soft texture, elegant, rich flavor, medium dry, aged for five years, slightly higher alcohol content (17%)
Rice: Yamadanishiki
Seimai Buai 35%
Acidity: 1.5
SMV +4

Born Nihon No Tsubasa (Junmai Daiginjo) +
Katoukichibee Shouten (Fukui) Est.1860
Very smooth, soft texture, elegant, rich flavor, medium dry, slightly higher alcohol content (17%)
Rice: Yamadanishiki
Seimai Buai 35%
Acidity: 1.4
SMV +3

Born (Junmai Daiginjo Muroka Nama Genshu) +
Katoukichibee Shouten (Fukui) Est.1860
Very smooth, soft texture, elegant nama with hints of tropical fruit and minerals, medium dry, slightly higher alcohol content (17-18%)
Rice: Yamadanishiki
Seimai Buai 50%
Acidity: 1.4
SMV +4

Chiyomusubi Goriki (Junmai Ginjo)
Chiyomusubi (Tottori) Est.1865
Dry, rice is polished down to daiginjo grade, unique rice variety
Rice: Goriki
Seimai Buai 50%
Acidity: 1.6
SMV +5

Chiyomusubi (Tokubetsu Junmai)*
Chiyomusubi (Tottori) Est.1865
Smooth, unique full-bodied flavor with a hint of mushroom, crisp finish, medium dry, rice is polished down to ginjo grade
Rice: Gohyakumangoku
Seimai Buai 55%
Acidity: 1.5
SMV +3

Chiyomusubi (Tokubetsu Junmai Muroka Nama Genshu)
Chiyomusubi (Tottori) Est.1865
Bold, fruity flavor typical of nama (unpasteurized) sake, slightly higher acidity, dry, slightly cloudy
Rice: Gohyakumangoku
Seimai Buai 55%
Acidity: 1.7
SMV +5

Daishichi Minowamon (Junmai Daiginjo Kimoto) +
Daishichi (Fukushima) Est.1752
Very smooth, elegant, made using the rare kimoto method, which produces rich flavor, medium dry
Rice: Yamadanishiki
Acidity: 1.4
SMV +1

Daishichi (Honjozo Kimoto)*
Daishichi (Fukushima) Est.1752
Full-bodied earthy flavor, made using the rare kimoto method, which produces rich flavor, medium dry
Rice: Gohyakumangoku
Seimai Buai 69%
Acidity: 1.3
SMV +2

Denshin Yuki (Junmai Ginjo)
Ippongi Kubohonten (Fukui) Est.1902
Light, clean taste, dry, beautiful bottle
Rice: Yamadanishiki
Seimai Buai 55%
Acidity: 1.5
SMV +5

Dewazakura (Daiginjo)
Dewazakura (Yamagata) Est.1892
Rice: Yamadanishiki
Seimai Buai 48%
Acidity: 1.2
SMV +6

Dewazakura Dewasansan (Junmai Ginjo) +
Dewazakura (Yamagata) Est.1892
Smooth, fruity flavor, crisp finish, medium dry, rice is polished down to daiginjo grade, named after the type of rice used, unique rice variety
Rice: Dewasansan
Seimai Buai 50%
Acidity: 1.4
SMV +4

Fukunishiki (Junmai)*
Fukunishiki (Hyogo) Est.1839
Japan Prestige Sake Association selection
Unique, medium-bodied flavor with a hint of nuttiness, medium dry

Gasanryu Kisaragi (Daiginjo Nama) +
Shindo Shuzo (Yamagata)
Very smooth, soft texture, light and elegant with a hint of melon, medium dry, unique rice variety
Rice: Dewasansan
Seimai Buai 50%
Acidity: 1.2
SMV +3

Hakkaisan (Junmai Ginjo)*
Hakkaisan (Niigata) Est.1922
Very smooth, light and elegant, clean finish, dry, rice is polished down to daiginjo grade, an all-time classic sake, for tough guys who like elegant sake, great bottle
Rice: Yamadanishiki
Seimai Buai 50%
Acidity: 1.2
SMV +5

Hakkaisan (Ginjo)*
Hakkaisan (Niigata) Est.1922
Light and elegant, dry, rice is polished down to daiginjo grade
Rice: Yamadanishiki
Seimai Buai 50%
Acidity: 1.1
SMV +6

Hakkaisan (Tokubetsu Junmai)
Hakkaisan (Niigata) Est.1922
Clean flavor, subtle richness, dry, rice is polished down to ginjo grade, pretty bottle
Rice: Gohyakumangoku
Seimai Buai 60%
Acidity: 1.4
SMV +5

Hakuryu (Daiginjo) +
Hakuryu Shuzo (Niigata) Est.1839
Smooth, light and elegant, very nice, dry
Rice: Yamadanishiki, Takanenishiki
Seimai Buai 40%
Acidity: 1.0
SMV +5

Hakuyou (Junmai Ginjo) +
Hakuyou (Fukushima) Est.1879
Rich, full-bodied earthy flavor with hints of steamed rice, mushroom, pickled cucumber, and spice, medium dry, unique rice variety, slightly higher alcohol content (16.4%)
Rice: Chiyonishiki
Seimai Buai 55%
Acidity: 1.6
SMV +4

Hanatomoe (Junmai Ginjo) +
Miyoshino Shouten (Nara) Est.1913
Strong aroma, unique, very full-bodied flavor with hints of koji, beeswax, and ginger, reminiscent of a koshu (aged) sake, slightly higher acidity, medium dry, straw color, rice is polished down to daiginjo grade, slightly higher alcohol content (17.6%)
Rice: Yamadanishiki
Seimai Buai 50%
Acidity: 2.0
SMV +3

Harushika Tokimeki (Junmai Sparkling Nigori)
Harushika (Nara) Est.1884
Japan Prestige Sake Association selection
Sparkling sake with a hint of nigori, very floral aroma, pronounced ripe melon and pumpkin flavors, very sweet, balanced by higher acidity, very low alcohol content (6%)
Seimai Buai 70%
SMV -80

Hatsumago (Junmai Kimoto)
Hatsumago (Yamagata)
Nice, light kimoto sake with a subtle hint of earthiness, made using the rare kimoto method, which produces rich flavor, medium dry, rice is polished down to ginjo grade
Rice: Miyamanishiki
Seimai Buai 60%
Acidity: 1.4
SMV +2

Housui (Tokubetsu Junmai)
Housui (Tokushima) Est.1913
Nice, well-balanced sake with a hint of minerality, dry, rice is polished down to
ginjo grade
Rice: Yamadanishiki
Seimai Buai 60%
Acidity: 1.5
SMV +5

Hoyo Genji (Tokubetsu Junmai) +
Uchigasaki (Miyagi) Est.1661
Smooth, mellow flavor, subtle richness, medium dry, rice is polished down to ginjo grade, unique rice variety, the oldest sake brewery in Miyagi prefecture
Rice: Kura no Hana
Seimai Buai 55%
Acidity: 1.5
SMV +3

Ichinokura (Tokubetsu Junmai Nigori Nama Genshu) +
Ichinokura (Miyagi) Est.1973
Japan Prestige Sake Association selection
Rarely seen nigori nama, tangy flavor with hints of lemon and melon, slightly higher acidity, creamy texture, created as a joint venture between four breweries, released in the spring
Acidity: 1.7
SMV 0

Ichinokura Hyakkoi (Junmai Nama) +
Ichinokura (Miyagi) Est.1973
Japan Prestige Sake Association selection
Bold, fruity flavor typical of nama (unpasteurized) sake, rice is polished down to ginjo grade, unique rice variety, created as a joint venture between four breweries
Rice: Sasanishiki
Seimai Buai 55%
Acidity: 1.5
SMV +3

Ippin (Junmai Ginjo)
Yoshikubo (Ibaraki) Est.1790
Smooth, full-bodied flavor, medium dry, rice is polished down to daiginjo grade,
a great value
Seimai Buai 50%
Acidity: 1.2
SMV +2

Ippin (Junmai)
Yoshikubo (Ibaraki) Est.1790
Unique, medium-bodied flavor with hints of steamed rice and mushroom, medium dry, rice is polished down to ginjo grade, pretty bottle
Seimai Buai 60%
Acidity: 1.5
SMV +4

Kagatobi Ai (Junmai Daiginjo)
Fukumitsuya (Ishikawa) Est.1625
Smooth, light and elegant, medium dry
Rice: Yamadanishiki
Seimai Buai 50%
Acidity: 1.4
SMV +4

Kagatobi (Junmai Ginjo)
Fukumitsuya (Ishikawa) Est.1625
Smooth, medium-bodied flavor with hints of steamed rice and mushroom,
medium dry
Rice: Yamadanishiki
Seimai Buai 55%
Acidity: 1.4
SMV +4

Kakurei (Daiginjo) +
Kanpai NY Best of 2010: Best Daiginjo Sake
Aoki Shuzo (Niigata) Est.1717
Smooth, floral aroma, elegant, medium-bodied flavor with hints of melon and pear, medium dry
Rice: Yamadanishiki
Seimai Buai 48%
Acidity: 1.2
SMV +3

Kan Nihonkai (Tokubetsu Junmai)
Nihonkai Shuzo (Shimane)
Mellow flavor with subtle hints of steamed rice and butterscotch, medium dry
Rice: Gohyakumangoku
Seimai Buai 60%
Acidity: 1.5
SMV +4

Kaori (Junmai Ginjo)
Yamagata Honten (Yamaguchi) Est.1875
Clean flavor with a hint of banana, crisp finish, medium dry
Rice: Yamadanishiki
Seimai Buai 60%
Acidity: 1.5
SMV +3

Kikusui (Junmai Ginjo)*
Kikusui (Niigata) Est.1881
Light and elegant, medium dry, slightly higher acidity, beautiful bottle
Rice: Gohyakumangoku
Seimai Buai 55%
Acidity: 1.7
SMV +1

Kirinzan (Junmai Daiginjo) +
Kanpai NY Best of 2010: Best Sake Bottle
Kirinzan Shuzo (Niigata) Est.1838
Light and elegant, clean flavor with subtle hints of citrus and minerals, medium dry, beautiful (one of a kind) bottle
Rice: Gohyakumangoku
Seimai Buai 45%
Acidity: 1.3
SMV +3

Kurosawa (Junmai Daiginjo) +
Kurosawa (Nagano) Est.1858
Japan Prestige Sake Association selection
Very smooth, light and elegant, slight sweetness
Seimai Buai 49%
SMV 0

Masumi Nanago (Junmai Daiginjo Yamahai)
Miyasaka (Nagano) Est.1662
Smooth, elegant, crisp flavor, slightly higher acidity
Rice: Miyamanishiki
Seimai Buai 45%
Acidity: 1.9
SMV 0

Masumi Arabashiri (Junmai Ginjo Nama Genshu) +
Miyasaka (Nagano) Est.1662
Bold, full-bodied, fruity flavor typical of nama (unpasteurized) sake, slightly higher acidity, slightly higher alcohol content (17-18%)
Rice: Miyamanishiki, Hitogokochi
Seimai Buai 55%
Acidity: 1.8
SMV 0

Masumi Okuden Kantsukuri (Junmai)*
Miyasaka (Nagano) Est.1662
Smooth, medium-bodied flavor, slightly sharp finish, medium dry, rice is polished down to ginjo grade
Rice: Miyamanishiki, Hitogokochi
Seimai Buai 60%
Acidity: 1.5
SMV +3

Miyosakae Tenmi (Junmai Daiginjo)
Seiryo Shuzo (Ehime)
Smooth, elegant, fruity flavor with a hint of melon, medium dry, unique rice variety
Rice: Matsuyama Mii
Seimai Buai 45%
Acidity: 1.4
SMV +3

Mizubasho (Ginjo)
Nagai Shuzo (Gunma) Est.1886
Smooth, fruity flavor with a hint of melon, medium dry, rice is polished down to
daiginjo grade
Rice: Yamadanishiki
Seimai Buai 50%
SMV +4

Mukune (Junmai Ginjo)
Daimon Shuzo (Osaka) Est.1826
Smooth, full-bodied flavor, medium dry
Rice: Yamadanishiki
Seimai Buai 55%
SMV +2

Nanbu Bijin (Daiginjo) +
Nanbu Bijin (Iwate) Est.1902
Smooth, fruity flavor with a hint of melon, very nice, dry, unique rice variety
Rice: Gin Otome
Seimai Buai 40%
Acidity: 1.4
SMV +5

Naraman (Junmai Muroka) +
Yumegokoro (Fukushima)
Nice, full-bodied sake with flavor reminiscent of nama, medium dry, rice is polished down to ginjo grade, slightly cloudy sake
Rice: Gohyakumangoku
Seimai Buai 55%
Acidity: 1.4
SMV +4

Narutotai (Ginjo Nama Genshu) +
Honke Matsuura (Tokushima) Est.1804
Bold, full-bodied, fruity flavor typical of nama (unpasteurized) sake, medium dry, comes in a silver can
Seimai Buai 58%
SMV +3

Okunomatsu (Ginjo)*
Okunomatsu (Fukushima) Est.1716
Light, subtly rich flavor, medium dry
Seimai Buai 60%
Acidity: 1.3
SMV +4

Omachi (Tokubetsu Junmai)
Choryo Shuzo (Nara/Osaka) Est.1963
Medium-bodied flavor, named after the rare (and ancient) Omachi rice, which contributes to the subtly rich flavor, medium dry, great bottle
Rice: Omachi
Seimai Buai 68%
Acidity: 1.5
SMV +2

Ozeki (Junmai)*
Ozeki (California) Est.1979
The classic standby, clean flavor with a hint of butter, medium dry, very easy to drink, the best of the mass-produced budget sakes, a great value
Seimai Buai 70%
Acidity: 1.6
SMV +4

Ozeki Karatamba (Honjozo)
Ozeki (Hyogo) Est.1711
Rich, medium-bodied flavor, slightly sharp, dry, rice is polished down to ginjo grade
Seimai Buai 60%
Acidity: 1.5
SMV +7

Ozeki Osakaya Chobei (Daiginjo)
Ozeki (Hyogo) Est.1711
Smooth, unique flavor with a hint of licorice, medium dry
Rice: Yamadanishiki
Seimai Buai 50%
Acidity: 1.3
SMV +4

Rin (Honjozo Nama)
Suehiro (Fukushima) Est.1850
Unpasteurized, earthy nama, medium dry, made from organic rice, unique rice variety
Rice: Chiyonishiki
Seimai Buai 70%
Acidity: 1.3
SMV +2

Rokkasen Hitotoki (Junmai Sparkling Rose) +
Kanpai NY Best of 2010: Best Sparkling Sake
Rokkasen (Yamagata)
Nice, light sparkling sake with a hint of grapefruit, nice underlying richness, sweet, rose color comes from the type of rice used, very low alcohol content (8%)

Sasaichi (Junmai)
Sasaichi Shuzo (Yamanashi) Est.1919
Light and smooth, clean with hints of butterscotch and minerals, crisp finish, medium dry, pretty bottle
Seimai Buai 70%
Acidity: 1.6
SMV +2

Sawa Sawa (Junmai Sparkling Nigori)
Choryo Shuzo (Nara/Osaka) Est.1963
Light, sparkling nigori with hints of grapefruit and honeydew melon, very sweet, balanced by higher acidity, very low alcohol content (8-9%)
Seimai Buai 70%
Acidity: 2.3
SMV -55

Shiragiku Omachi 55 (Junmai Ginjo Nama)
Shiragiku Shuzo (Okayama)
Bold, fruity flavor typical of nama (unpasteurized) sake, dry
Rice: Bizen Omachi
Seimai Buai 55%
Acidity: 1.2
SMV +6

Shirakabe Gura (Junmai Ginjo)
Takara Shuzo (Kyoto) Est.1842
Smooth, fruity flavor with hints of muscat and melon, medium dry
Seimai Buai 55%
Acidity: 1.2
SMV +1

Shirakabe Gura (Tokubetsu Junmai)*
Takara Shuzo (Hyogo) Est.1842
Smooth, clean flavor, medium dry, rice is polished down to ginjo grade
Rice: Gohyakumangoku
Seimai Buai 60%
Acidity: 1.6
SMV +2

Tamanohikari (Junmai Daiginjo)
Tamanohikari (Kyoto) Est.1673
Smooth, subtly rich flavor, slightly higher acidity, crisp finish, medium dry, made from the rare (and ancient) Omachi rice
Rice: Bizen Omachi
Seimai Buai 50%
Acidity: 1.7
SMV +3.5

Tedorigawa Ikina Onna (Junmai Daiginjo Yamahai)
Yoshida (Ishikawa)
Made using the yamahai method, which produces rich flavor, dry
Rice: Yamadanishiki
Seimai Buai 40%
Acidity: 1.2
SMV +7

Tedorigawa (Junmai Yamahai)
Yoshida (Ishikawa)
Made using the yamahai method, which produces rich flavor, dry, rice is polished down to ginjo grade
Rice: Gohyakumangoku
Seimai Buai 60%
Acidity: 1.5
SMV +6

Ten To Chi (Junmai Daiginjo)
Musashino Shuzo (Niigata) Est.1916
Very smooth, soft texture, clean flavor with subtle hints of rice and citrus, medium dry, unique rice variety
Rice: Koshi Tanrei
Seimai Buai 50%
Acidity: 1.6
SMV +5

Umenishiki Hitosuji (Junmai Ginjo Genshu)
Umenishiki Yamakawa (Ehime) Est.1872
Japan Prestige Sake Association selection
Light and elegant with a hint of plum, slightly higher acidity, crisp finish, dry, slightly higher alcohol content (17%)
Rice: Yamadanishiki
Seimai Buai 60%
Acidity: 1.9
SMV +5

Wakatake Onikoroshi (Junmai Daiginjo)*
Wakatake (Shizuoka) Est.1832
Japan Prestige Sake Association selection
Very smooth, elegant, clean flavor with hints of nectar and melon, slight sweetness, comes in a square bottle, a great mid-priced daiginjo
Rice: Yamadanishiki
Seimai Buai 40%
Acidity: 1.4
SMV 0

Wakatake Onikoroshi (Junmai Ginjo)
Wakatake (Shizuoka) Est.1832
Japan Prestige Sake Association selection
Light and smooth, clean flavor, crisp finish

Yaegaki Mu Black Label (Junmai Daiginjo)
Yaegaki (Hyogo)
Smooth and elegant with a hint of minerality, medium dry
Seimai Buai 50%
SMV +1

Yaegaki Mu (Junmai Daiginjo)*
Yaegaki (Hyogo)
Smooth, clean/neutral flavor, medium dry, a very affordable daiginjo, a great value
Seimai Buai 50%
SMV +2

* Classic sakes that everyone should try at least once

+ Special hard to find sakes that are worth finding

Junmai - "Pure rice" sake; sake that is made from rice, water, koji, and yeast (with no added alcohol).

Honjozo - Sake that is made from rice, water, koji, yeast, and a small amount of distilled alcohol.

Tokubetsu Junmai - "Special" junmai sake; rice is usually polished down to ginjo grade or is a unique rice variety.

Ginjo - Sake made from rice that is polished down to at least 60% of its original size.

Daiginjo - Sake made from rice that is polished down to at least 50% of its original size.

Genshu - Undiluted, cask strength sake; higher alcohol content (17-20%).

Koshu - Aged sake (3 years or more).

Nama - Unpasteurized sake.

Muroka - Sake that is not filtered with carbon.

Nigori - Coarsely filtered sake; contains rice solids.

Seimai Buai - Rice polishing rate; percentage of rice remaining after polishing.

SMV - Sake Meter Value; measurement of how dry (+) or sweet (-) a sake is.

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