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SMV (SAKE METER VALUE-日本酒度)
A representation of the hydrometer used to measure the Sake Meter Value (Nihonshu-Do) of sake is often printed on its label with the values presented in a horizontal scale. Higher numbers represent “dry” and lower numbers represent “sweet”.

Daiginjo is a sub-classification of Ginjo. At least 50%-65% of the outside of each grain of rice has been polished off, and the various brewing processes are handled with even more care and attention. Daiginjo is even lighter and more fragrant than Ginjo. It is the finest of sake.

	Okunomatsu Daiginjo-Shizukuzake “Juhachidai Ihei”
	SMV +5
	An overall delicate flavor with fine lines of fruity lightness spreading nicely across the tongue in crisp waves, accented by a balanced fragrance. The recesses of flavor are clear and sharply defined.
	Origin: Fukushima
	★ Gold Award at the 2008, 2010 U.S. National Sake Appraisal. ★ Gold Medal, 90 points at the 2008, 2009 BTI World Wine Championships. ★ Gold Medal, 93 points at the 2010 BTI World Wine Championships.
	Recommended dishes Fresh oyster in shells, lobster roll, whitefish baked insalt.

	Okunomatsu Junmai Daiginjo Premium Sparkling
	SMV -25
	A light, dancing nose of melon and honey, young and nubile, melds into a flavor with a slight, grape-like sweetness. This soon melts, surrounded by a dancing, champagne like liveliness from the gentle carbonation.
	Origin: Fukushima


	Recommended dishes Great accompaniment to sashimi, such as red snapper and halibut.

	Hananomai Junmai Daiginjo
	SMV +3
	An elegant aroma of fruits. Smooth, dry entry finishing with a crisp, slight sweetness. A true masterpiece from Hananomai (Dance of the Flowers).
	Origin: Shizuoka
	★ Gold Medal, 92 points at the 2008 BTI World Wine Championships. ★ Silver Medal, 89 points at the 2010 BTI World Wine Championships.

	Recommended dishes Enjoy with light food dishes. It can also be enjoyed as an aperitif.

	Mu Sake Junmai Daiginjo
	SMV +1
	From your first sip, you’ll be satisfied by the brilliantly aromatic and complex flavor of this Junmai Daiginjo. The aroma from this sake is not cloying, but leaves a smooth, light, and refreshing taste. This sake is best served as an aperitif. Before eating, drink it and it will wash cleanly over your palate.
	Origin: Hyogo
	★ Gold Award at the 2008, 2009, 2010 Monde Selection. ★ Silver Medal, 86 points at the 2010 BTI World Wine Championships. ★ Silver Award at the 2010 U.S. National Sake Appraisal.
	Recommended dishes This sake compliments light foods such as seafood and goes well with ponzu or acidic-flavored dishes.

	Hatsumago Junmai Daiginjo Shozui
	SMV +4
	This brewery is known for their strictly traditional style of making TRUE SAKE for generations. This sake is the brewery’s pride and joy. SHOZUI is very aromatic, delicate and refined.
	Origin: Yamagata
	★Gold Award at the 2009 Japan National Sake Competition. ★Gold Award at the 2008, 2009, 2010 U.S. National Sake Appraisal. ★Gold Medal, 94 points at the 2008 BTI World Wine Championships. ★2010 National New Sake Awards.
	Recommended Dishes Fried Seafood (Oyster/Shrimp/Smelt),Yakitori, cream cheese based dips, marinated octopus, Served with fruits as deserts.

Ginjo is sake made with rice polished to the extent that the outer 40%-50% of each grain has been polished away. Ginjo is layered and complex, lighter and more fragrant.

	Okunomatsu Ginjo
	SMV +4
	The moment you taste this sake, you will experience a refreshing Ginjo flavor that spreads throughout your mouth and leaves a refreshing aftertaste. Ginjo sake is known for its complexity, depth, range of interesting and diverse flavors and, above all, its balance between acidity and sweetness.
	Origin: Fukushima
	★ Gold Award at the 2008 U.S. National Sake Appraisal. ★ Silver Medal, 88 points at the 2008, 2010 BTI World Wine Championships.
	Recommended dishes This is a versatile and unassuming sake that goes well with all types of appetizers, such as raw vegetables, as it will not overwhelm the flavor of the foods. It has a subtle and unique flavor that also compliments such foods as miso-based dip, meats, chicken tenderloin, white fish, and shellfish.

	Shichiken Junmai Ginjo
	SMV +4
	The Ginjo flavor of this sake is produced with images of early autumn in mind. Initially light and bitter, it has a smooth aftertaste that will leave you wanting more. Shichiken is enjoyed by sake lovers everywhere.
	Origin: Yamanashi
	★ Gold Award at the 2008 Japan National Sake Competition. ★ Silver Medal, 89 points at the 2008, 2010 BTI World Wine Championships.
	Recommended dishes This sake goes well with fresh seafood and salty, sour, and yuzu-flavored foods. It also compliments simple baked or grilled meats, such as fish, yakitori, and dim-sum.

	Hananomai Junmai Ginjo
	SMV +5
	You will enjoy the fresh Koji flavor of this sake, because it is not pasteurized. Its enjoyment increases with the consumption of each glass. There are many attributes to this sake and one glass is not enough to experience them all.
	Origin: Shizuoka
	★ Silver Medal, 89 points at the 2008 BTI World Wine Championships. ★ Silver Medal, 88 points at the 2010 BTI World Wine Championships.
	Recommended dishes Enjoy this sake with rich meats and seafood, such as yakitori, foie gras, steak, fatty tuna, and sea urchin.

	Katana Junmai Ginjo
	SMV +7
	A full-bodied drink with SMV+7, this super-dry sake has a strong presence and thick flavor with almost no perceptible smell or sweetness.
	Origin: Shizuoka
	★ Gold Medal, 91 points at the 2008 BTI World Wine Championships. ★ Silver Award at the 2010 U.S. National Sake Appraisal. ★ Silver Medal, 89 points at the 2010 BTI World Wine Championships.
	Recommended dishes Compliments any Asian food, especially rich meats and fish, such as steak, fried pork, yakitori, and yellowtail.

	KAWACHO Junmai Ginjo
	SMV +8
	Well-balanced with gentle fragrance on the nose. This delicate ginjo reminiscent of vegetables. A hint of slight sweetness on the palate with dry finish. Sharp aftertaste and yet clean smooth finish with slight tartness that avoids lingering on palate. This extra dry junmai ginjo “Kawacho” can also be enjoyed warm.
	Origin: Gunma

	Recommended dishes Good pair with any kind of light snack. The fresh aroma soothes your smell senses and would pair well with wild vegetable dishes, salad or braised cuisine. Also excellent with seafood.

Junmai is sake brewed using only rice of which its outer 30-40% has been polished away, as well as spring water, Koji, and yeast. No alcohol or spirits are added to the final product. Usually full-bodied and slightly acidic. Goes well with a wide variety of foods.

	Kurosawa Junmai Kimoto
	SMV +2
	This sake boasts a natural Kimoto flavor, which is full-bodied and earthy, yet light. It is exquisitely balanced and masterfully brewed as the almighty sake. Kimoto-produced Junmai sakes, served hot, cold or at room temperature, will exhibit their true, rich qualities. Ideal for sake lovers.
	Origin: Nagano
	★ Gold Award at the 2008 Japan National Sake Competition. ★ Gold Award at the 2008, 2010 U.S. National Sake Appraisal. ★ Gold Medal, 91 points at the 2008, 2010 BTI World Wine Championships.
	Recommended dishes Goes well with all types of meals, from appetizers to main entrees. It is an ideal accompaniment to slightly rich foods, such as karaage (fried chicken), tempura, yakitori, and chawanmushi.

	Hatsumago Junmai Kimoto
	SMV +2
	The light aroma from this sake has a refreshing appeal. The subtle Ginjo flavor enhances the taste of foods, because it carries the Yamagata yeast as a raw ingredient. Hatsumago has a gentle impact with a light and clean flavor and, before you know it, a more intricate flavor will have spread over your palate. The tail is refreshing and vanishes quickly.
	Origin: Yamagata
	★ Gold Award at the 2009, 2010 U.S. National Sake Appraisal. ★ Silver Medal, 86 points at the 2008 BTI World Wine Championships.
	Recommended dishes Great accompaniment to sashimi, sushi, and seafood in general. Also, compliments vinegary and lightly fried foods. This sake particularly enhances the flavor of raw oysters, as it diminishes its fishy aftertaste.

	Okunomatsu Tokubetsu Junmai
	SMV 0
	Due to its fruity and light Koji flavor, Okunomatsu is favored by women. From the first sip, you will experience the superior impact and aftertaste of this sake. This Tokubetsu Junmai is brewed using only rice of which the outer 30%-40% of each grain has been polished away. Spring water, Koji, and yeast are also used. No alcohol is added to the final product.
	Origin: Fukushima
	★ Gold Award at the 2008, 2009, 2010 U.S. National Sake Appraisal. ★ Gold Medal, 90 points at the 2008 BTI World Wine Championships. ★ Gold Medal & Best Buy, 92 points at the 2010 BTI World Wine Championships.
	Recommended dishes This sake can be enjoyed with a wide variety of foods, including rich foods and meats such as beef, chicken, fish, pork, duck, white sauces, and fried foods.

	Kurobin
	SMV +2
	All things considered, including aroma and impact, the main attraction of this Kurobin is its refined taste. The aroma is not overpowering due to the subdued alcohol content, thereby enhancing the flavor of Asian cuisines.
	Origin: Hyogo
	★ Silver Medal, 87 points at the 2010 BTI World Wine Championships.
	Recommended dishes Goes well with all types of meals, from appetizers to main entrees. It is an ideal accompaniment to slightly rich foods, such as karaage (fried chicken), tempura, yakitori, and chawanmushi.

	Alakey Soju
	There is no harshness or roughness to this soju, as you may find in other distilled spirits. Enjoy its subtle fragrance and clean taste. This soju can be enjoyed in a variety of ways, such as warm, cold or on the rocks.
	Origin: Hyogo
	★ Gold Award at the 2010 Monde Selection.


	Recommended dishes It can be enjoyed with a variety and combination of dishes, from light to rich foods.

	Okunomatsu 04:imo
	Made with “Kogane Sengan” potatoes, this soju is the finest of all. A smooth, yet lively flavor, with a settled earthiness and gentle roasted nature overall.
	Origin: Fukushima
	★ Gold Award at the 2004 Monde Selection.



	Recommended dishes Enjoy with smoked salmon, tempura, and baked fish.

	Crystal Lake Plum
	Crystal Lake Plum is the refreshing alternative to ordinary grape wine. The wine finishes with a hint of naturally sweet plum flavor.





	Recommended dishes It is a perfect wine for all Asian cuisine. It can also be enjoyed over ice as an aperitif.

	Crystal Lake Raspberry
	Crystal Lake Raspberry is a light and refreshing grape wine with raspberry flavor.





	Recommended dishes This juicy raspberry flavored wine makes a perfect beverage for any occasion. It can also be enjoyed over ice as an aperitif.

	Nigori Sake
	SMV -12
	Nigori is sweet, dessert sake. It is milky in color.
	Origin: Hyogo
	★ Silver Medal, 88 points at the 2008 BTI World Wine Championships. ★ Bronze Medal, 81 points at the 2010 BTI World Wine Championships.


	Recommended dishes Enjoy with fruits. Also, enjoy with kim-chi and curry-flavored dishes.

	Shichiken “Begin Begin” 3 year-old Junmai Daiginjo
	SMV +4.5
	Shichiken “Begin Begin”, aged for three years, is a great choice as an aperitif. Since this sake is made from Daiginjo, it has a very mild yet bracing taste. A hint of a mildly fruity aroma stimulates your appetite
	Origin: Yamanashi
	★ Gold Medal, 92 points at the 2008 BTI World Wine Championships. ★ Silver Medal, 88 points at the 2010 BTI World Wine Championships.
	Recommended dishes “Begin Begin” goes well with all kinds of cheeses, but it goes particularly well with aged cheeses such as Camembert.