Like Junmai, only rice, water, and koji have been used. Flavor is light and delicate, often with fruity or flowery touches to the flavor and fragrance.
Sakehitosji – Junmai Ginjo Kinrei Gold Sake | 1800ml, 720ml
Sakehitosuji’s house specialty sake is made 100% from the famed heirloom sake rice variety “Akaiwaomachi”. The Kinrei Gold Sake has a nice blend of fruity and herbaceous aromas, a rich mouthfeel, and a good balance of gentle sweetness and acidity.
Sakehitosuji – Jungin Black | 720ml
Full-bodied, well-balanced, and soft-textured premium Sake. Floral nose and herbal bouquet with flavors of nuts and spices. Absolutely gorgeous!
Sakehitosuji – Yamahai Junmai Ginjo Sake “Old Style” | 720ml
Made with natural lactic acid and cellar yeast. Rich mouthfeel, great acidity, and an impressive finish. This technique is known as “Yamahai” and it takes twice as long as the normal sake-making process. Pairs well with food with strong flavors.
Fisherman Sokujo Junmai Ginjo | 720ml
This sake is made to complement seafood dishes such as crabs, prawns, and oysters. Fruity aromas and refreshing acidity make the palate stay clean like medium white grape wines with good maturity.
Cowboy Yamahai Junmai Ginjo Genshu | 720ml
This sake is made to complement specifically meat dishes such as steaks. The “Yamahai” style offers ample acidity to cut through rich flavors of meat and meat fat, cleansing the palate like rich red grape wines with tannin.
Cowboy Yamahai Tender Junmai Ginjo Genshu | 720ml
While it has ample acidity and savoriness, the alcohol content has been held to 14.5%, making it easy to drink Sake during a meal. Given its flowery, fruity aroma and dry, crispy taste, as well as its lighter, gentler feel, this Japanese Sake can comfortably be drunk by anyone.