Search results for: 'melon'

Made with yeast extracted from the Sanuki olive native to the region, this hyperlocal sake showcases the best of Kagawa in a one-of-a-kind bottling.

Juicy notes of musk melon, white flowers and green pear with hints of starfruit, grass and salinity.

Region: Kagawa

Grade: Junmai Ginjo

Seimaibuai: 55%

Nihonshu-Do: N/A

ABV: 14%

Rice: Sanukiyoimai

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%

A vibrant and expressive junmai ginjo with aromas of green apple, melon, fresh herbs, and subtle floral notes. The palate is crisp and energetic with lively acidity, gentle rice sweetness, and a clean thread of umami that gives the sake balance and precision. The finish is refreshing and dry with lingering mineral and citrus tones.

Region: Shizuoka Prefecture
Quality Grade: Junmai Ginjo
Seimaibuai: 55%
Nihonshu-Do: +3
Rice: Yamadanishiki
Alcohol: 15.5%

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%

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%

TASTING NOTES: Aromas of green melon rind and kaffir lime leaves. Creamy, luxurious mid palate with a spearmint-driven herbal finish.

Region: Yamaguchi

Quality Grade: Tokubetsu Junmai

Seimaibuai: 60%

Nihonshu-Do: +6.0

Rice: Yamada Nishiki & Hattan Nishiki

Alcohol: 15.5%

Please Note: This sake is unpasteurized. While we can ship unpasteurized sake, the decision is ultimately up to the customer. It's advisable to avoid shipping unpasteurized sake during very hot summers or extremely cold winters. By purchasing unpasteurized sake and selecting a shipping method from us, you are consenting to us shipping it to you. If you have any questions, please don't hesitate to call or email us.

A lively and expressive namazake with bright aromas of fresh rice, melon, and green apple. The palate is vibrant and energetic with crisp acidity, subtle umami, and a lightly creamy texture that balances the sake’s youthful freshness. The finish is clean and refreshing with a gentle savory edge.

Region: Shiga Prefecture
Quality Grade: Junmai Namazake
Seimaibuai: 60%
Nihonshu-Do: +6
Rice: Tamazakae
Alcohol: 15%

From 18 acres of vines growing in a celebrated vineyard named the Fat Sheep.* This is in the adjacent commune of Saint Fiacre, which is the smallest of the 23 communes in the Sèvre et Maine AC and one with some of the best grape- growing land. The rocky gneiss soil here is thin, between 6-14 inches deep, in a seam of amphibolite, a greenish metamorphic rock. The vines were planted between 1930 and 1986, and average more than 50 years old. The meager soil and old vines on this small hill give naturally low yields, averaging 45 hl/ha. After spontaneous fermentation, the wine rests on its lees in underground tanks for twelve to fourteen months. Ripe, round, concentrated and intensely mineral, this wine can age beautifully, developing aromas with bottle age that are a cross between Riesling and Pinot Blanc.

With the small amounts produced, the years of aging needed to produce each bottle and the centuries of experience crafting sake, Kikuhime has become one of the most renowned and sought after sake in the world, prized by chefs and restaurants for its nuanced pairings, and by collectors who enjoy the subtleties that develop over the years. 

BY or “Brew Year” references that unlike the extended aging for most Kikuhime this Daiginjo is released in the same year it was brewed to showcase its vibrancy. A complex, bold and dry sake. Has the fresh melon notes associated with highly polished sake, but contrasted by a big structure and chewy texture that broaden the flavor and make it exceedingly complex. Pairs beautifully with a broad range of food, excellent with simple preparations of white fish and vegetables but bold enough to pair with fatty tuna, pork and richer flavors.Can be consumed now to enjoy vibrant fruit or if aged will continue to develop earthy tones.

Region: Ishikawa Prefecture

Quality Grade: Daiginjo

Seimaibuai: 50%

Nihonshu-Do: N/A

Rice: Yamada Nishiki

Alcohol: 17.5%