Search results for: 'rice rt 50'

TASTING NOTE: The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls.  Aromas of white flower, Asian pear & steamed rice. Finishes elegantly with rich minerality and rice texture. Serve slightly chilled.

Region: Shimane

Grade: Junmai Daiginjo

Seimaibuai: 50%

Nihonshu-Do: +2

ABV: 15.5% 

Rice: Yamada Nishiki

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Silhouette is enjoyed straight or on the rocks; served with water (both cold and hot); served in a chu-hi (or shochu highball) mixed with soda and fruit juice; or served with oolong tea or matcha tea. Silhouette can also be a versatile base for low-alcohol cocktails.

iichiko Silhouette was awarded a Gold at the L.A International Spirits Competition and a Silver medal at the San Francisco World Spirits Competition.

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This Junmai Daiginjo has a complex flavor and flawlessly balances umami, sweetness and tartness. Pleasantly floral, Kubota Manjyu’s refined aroma is in perfect harmony with its clean, silky and smooth texture. Notes of dried strawberry and nuts. A truly sublime tanrei-karakuchi (dry ＆ crisp) sake.

Tasting Note:
Kubota 'Manju' Junmai Daiginjo offers a sophisticated and harmonious flavor profile, balancing umami, sweetness, and tartness. It presents a pleasantly floral aroma, with notes of dried strawberries and nuts. The clean, silky, and smooth texture leads to a truly sublime tanrei-karakuchi (dry & crisp) finish.

Region: Niigata Prefecture

Quality Grade: Junmai Daiginjo

Seimaibuai: 50% for Koji rice; 33% for mash rice

Nihonshu-Do: +2

Rice: Gohyakumangoku

Alcohol: 15.5%

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Asahi-Shuzo Sake Brewing Company Co., Ltd. (Kubota) always puts quality first, and this is no different with Kubota “Senju.” This sake’s aim is to improve any meal, and it definitely succeeds. The modest nose and classic melon flavor are the perfect touch to a wide range of cuisine. Not only does it brighten your taste buds, but it's made through environmentally friendly practices. Since sake comes from nature, the brewers believe its creation shouldn’t harm the earth that births it.

Tasting Note:
Kubota Senjyu Ginjo presents a modest bouquet with classic melon flavors, offering a clean and crisp finish.

Region: Niigata Prefecture

Quality Grade: Ginjo

Seimaibuai: 50% for Koji rice; 55% for Kake rice

Nihonshu-Do: +5

Rice: Gohyakumangoku

Alcohol: 15%

 

 

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97 Points! Aromas of salted nuts, toffee, brittle, and hints of tar. Honey. Candied almonds. Medium body. Very sweet. Crunchy and fresh. A blend of ports aged in wood from 40 years to 80 years. This is a new category for tawny port. Drink now. - JamesSuckling.com

96 Points! A bird of a different feather, this tawny Port features a high-pitched jasmine note along with a range of singed white peach, bitter almond, hazelnut husk, dried clementine and green fig flavors that glide through effortlessly, all carried by superfine acidity through a remarkably long and persistent finish that tilts to the dry side. Shows delicate sweetness, which lets the panoply of flavors play out unencumbered. Beautiful. Drink now. - Wine Spectator

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HAKU Vodka, brought to life by the House of Suntory, is a Japanese premium craft vodka made from 100 percent Japanese white rice. HAKU begins its distillation process in Kagoshima, Kyushu, a region well-known for rice spirit making. The process includes a meticulous mill and polish, where 100 percent Japanese white rice is fermented to create a mash. The mash is distilled through pot stills to create a rice spirit, and then distilled a second time through two different processes to create its uniquely flavored liquid. This liquid is then blended and filtered through bamboo charcoal in Osaka, Japan. Learn More

A bright and modern junmai daiginjo with expressive aromas of white peach, melon, citrus, and delicate floral notes. The palate is smooth and refined with vibrant acidity, subtle rice sweetness, and a clean mineral character that gives the sake freshness and precision. The finish is crisp and elegant with lingering orchard fruit and gentle umami tones.

Region: Yamaguchi Prefecture
Quality Grade: Junmai Daiginjo
Seimaibuai: 50%
Nihonshu-Do: +2
Rice: Yamadanishiki
Alcohol: 15%

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Oka is made at Tsutsumi Distillery in Kumamoto Prefecture on Kyushu Island in Japan. It uses a base of 100% rice neutral spirit and is blended with botanicals that include both Macedonian and Himalayan juniper, seasonal Japanese citrus like yuzu, mandarin and sudachi, and young ginger. It is distilled six times and proofed at 43% ABV.

Tasting Note:
Bold citrus aromas of yuzu and mandarin greet the nose, followed by piney juniper and hints of pepper. On the palate there is spicy ginger root, clean rice sweetness, and vibrant lime zest, balanced by deeper juniper tones and a touch of herbal spice. The finish is clean, with lingering citrus and spice, and a smooth gently sweet rice base.

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A refined and expressive Junmai Daiginjo with fragrant aromas of ripe melon, pear, white flowers, and a touch of steamed rice. The palate is smooth and layered with delicate fruit sweetness, balanced acidity, and a graceful umami depth that carries through the wine-like texture. The finish is long, polished, and exceptionally clean with lingering floral and mineral tones.

Region: Hyogo Prefecture
Quality Grade: Junmai Daiginjo
Seimaibuai: 50%
Nihonshu-Do: +2
Rice: Yamadanishiki
Alcohol: 16%

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This Daiginjo sake offers an aromatic and smooth profile with notes of ripe raspberry, melon, daphne, dried flowers, and a hint of sour rice. The palate is soft-textured, leading to a compact and dry finish. Fittingly, it hails from Iwate Prefecture, the same region that produced Dodger legend Shohei Ohtani, making this sake a home run for fans of refined craft and local legacy alike.

Region: Iwate Prefecture
Quality Grade: Daiginjo
Seimaibuai: 50%
Nihonshu-Do: +2.5
Rice: Ginginga
Alcohol: 16.5%

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Kujira Ryukyu Whisky 10 years was distilled from 100% premium Indica rice, and matured in White Oak Virgin casks for more than 10 years. Masahiro Distillery was founded in 1883, its history could trace back to Ryukyu Kingdom era. Masahiro Distillery is known for its production techniques, prominent qualities, and passion for innovation.

 

 

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KI NO BI Kyoto Dry Gin is created with Japanese botanicals such as yellow yuzu from the north of Kyoto Prefecture, hinoki wood chips (Japanese cypress), bamboo, gyokuro tea from the Uji region and green sanshō (Japanese peppercorn) berries.

Bottled at 45.7% ABV, KI NO BI uses a rice spirit base and peerless water sourced in the famous sake–brewing district, Fushimi.

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An elegant and finely polished Junmai Daiginjo with delicate aromas of pear, white peach, melon, and soft floral notes. The palate is silky and refined with subtle rice sweetness, gentle umami, and a smooth mineral character that gives the sake impressive balance and precision. The finish is long, clean, and graceful with lingering hints of fruit and savory nuance.

Region: Toyama Prefecture
Quality Grade: Junmai Daiginjo
Seimaibuai: Not listed
Nihonshu-Do: Not listed
Rice: Not listed
Alcohol: 15%

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The story within this bottle begins 500 years ago, along the shores of Okinawa’s iconic Ryukyu islands, where indica rice was fermented into the beloved native indulgence of awamori. The Hayashi 8 Year grows these same roots in new, revitalized soil. A single grain whisky aged eight years in bourbon casks is enriched by island air to a masterful oak and caramel complexity, flourished with tropical flavors unique only to the Hayashi name.

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This Junmai sake from Banshu Ikkon is a beautifully lean structured sake, light bodied and linear, with the distinctive bright and spicy finish unique to brewmaster Yuichi Tsubosaka. While Kita Nishiki is a rice developed locally in Hyogo it is more characteristic of rice grown in the far north, with a firm grain that dissolves more slowly, producing sake of tight structure and clean flavors as opposed to the luscious rice types that made the area famous. It does retain a brightness of character unique to the region, and typical of all Banshu Ikkon sake.

Region: Hyogo

Grade: Junmai

Seimaibuai: 60%

Nihonshu-Do: +10

ABV: 15%

Rice: Kita Nishiki

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Tasting Note: An aromatic and expressive Yamahai sake with notes of tart yogurt, mushroom, honey, banana, and steamed rice.

Region: Fukui Prefecture

Quality Grade: Yamahai Tokubetsu Junmai Muroka Genshu

Seimaibuai: 60%

Nihonshu-Do: +3.5

Rice: Gohyakumangoku

Alcohol: 16.5%

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The nose on this “Specially Limited” sake is an amazing array of rose water, peach, papaya, sweet rice, nougat, and sugar aromas. It’s not fair! I’m sure when brewery owners taste sake that is not of their own making, they become jealous if they taste a sake like this. It’s simply not fair! How can rice and water taste like the best flavors in your life? Smooth, round, and velvety, this masterpiece is lush and sumptuous. So expressively smooth and layered, that flavors start counting themselves 1. Honey 2. Papaya 3. Maple syrup 4. Mango 5. Lemon sorbet. And on and on. This is more of an experience than a libation, as you feel your way to the soul of this brew. The take away from this sake is that there is a big difference between balance and perfect balance. This sake is a great lesson in rice umami goodness that rests on a seamless fluid which excels in a wine glass.

Region: Fukui Prefecture

Quality Grade: Junmai Daiginjo

Seimaibuai: 35%

Nihonshu-Do: +4.0

Rice: Yamada Nishiki

Alcohol: 16%

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A soft and gently textured nigori sake with inviting aromas of coconut, vanilla cream, ripe banana, and steamed rice. The palate is rich and cloudy with mild sweetness balanced by delicate acidity and smooth rice-driven umami that gives the sake a comforting, rounded character. The finish is creamy yet clean with lingering tropical and savory notes.

Region: Shimane Prefecture
Quality Grade: Junmai Nigori
Seimaibuai: 58%
Nihonshu-Do: -1
Rice: Gohyakumangoku
Alcohol: 15%

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The kimoto method relies on ambient organisms to build up the acidity of the starter (shubo) to a point that the yeast, to be used in fermentation, can flourish. While traditionally made by teams of workers working in tandem to grinding rice with poles, Kura has made their annual kimoto production a community event, as visitors to the brewery grind the rice themselves using sanitized rubber boots! Notes of oat, and brown spices. Peppery, velvety, medium body with a dry finish.
Pairs well with lighter dishes such as beet salad, caprese, and goat cheese. This is a Nama Chozo Sake which means it has undergone only one intial pasteurization and not the 'traditional' second allowing for a more robust flavourful sake experience.

Region: New York, USA

Quality Grade: Junmai 

Seimaibuai: Various

Nihonshu-Do: 0.0

Rice: Calrose

Alcohol: 17.4%

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This high-end Kōchi-style Daiginjo is made just once a year in small batches, showcasing the brewery's dedication to craftsmanship. The rice is sourced from the Tojo region, considered one of the best for sake rice in Japan. After a slow fermentation process lasting 35 days at low temperatures, the sake is aged just below freezing for several months to achieve a soft texture and deep flavors while retaining bright, fresh, and citrus-like qualities.

This sake presents a fresh collection of aromas, including cherry, papaya, mango, cantaloupe, persimmon, simple syrup, and condensed milk. On the palate, it is light, balanced, bright, and refreshing, with flavors of Asian pear, green apple, grapefruit, cantaloupe, and lime, leading to a quick and dry mineral finish. ​

Region: Kōchi Prefecture​

Quality Grade: Junmai Daiginjo​

Seimaibuai: 30%​

Nihonshu-Do: +3​

Rice: Grade A Yamada Nishiki from Tojo​

Alcohol: 15%

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