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SMV (SAKE
METER VALUE-ú{ðx)
A representation f 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 gdryh
and lower numbers represent gsweeth. |
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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. |
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Okunomatsu
Daiginjo-Shizukuzake
gJuhachidai Iheih |
Okunomatsu
Junmai Daiginjo gFNh |
Hananomai
junmai Daiginjo
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Mu
Sake
Junmai Daiginjo |
SMV
+2 |
SMV
-25 |
SMV
+3 |
SMV
+1 |
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.
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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.
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Elegant aroma
of fruits. Smooth dry entry finishing with a
crisp, slight sweetness. A true masterpiece
from Hananomai (Dance of the Flowers).
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| From your first
sip, youfll 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 plate. |
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Gold Award at the 2005 Japan National Sake
Competition
Gold Award at the 2004 US National Sake
Appraisal
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World First
Sparkling Daiginjo
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Gold Award at the 2002 Japan National Sake Competition
Gold Award at the 2003 Monde Selection
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Gold Award
at the 2002 Japan national Sake Competition
Silver Award at the 2004 US National Sake
Appraisal
Gold Award at the 2002 Monde Selection |
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ERecommended
dishes
Great accompaniment to sashimi, such as red
snapper and halibut.
EOrigin: Fukushima
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ERecommended
dishes
Great accompaniment to sashimi, such as red
snapper and halibut.
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ERecommended
dishes
Enjoy with light food dishes. It can also be
enjoyed as an aperitif. |
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ERecommended
dishes
This sake compliments light foods such
as seafood and goes well with ponzu or acidic-flavored
dishes. |
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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. |
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Okunomatsu
Ginjo |
Shichiken
Junmai Ginjo |
Hananomai
Junmai Ginjo
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Katana
Junmai Ginjo |
SMV
+4 |
SMV
+4 |
SMV
+5 |
SMV
+7 |
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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. |
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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.
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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.
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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.
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Gold and Highest Score Awards at the 2004 US
National Sake Appraisal
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Silver Award at the 2004 US National Sake Appraisal
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Gold Award at the 2002 Japan National Sake Competition |
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Gold Award at the 2002 Japan National Sake Competition
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ERecommended
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. |
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ERecommended
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.
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ERecommended
dishes
Enjoy this sake with rich meats and
seafood, such as yakitori, foegras, steak, fatty
tuna, and sea urchin.
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ERecommended
dishes
Compliments any Asian food, especially
rich meats and fish, such as steak, fried pork,
yakitori, and yellowtail.
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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 is added to the final product.
Usually full-bodied and slightly acidic. Goes
well with a wide variety of foods. |
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Kurosawa
Junmai Kimoto |
Hatsumago
Junmai Kimoto |
Okunomatsu
Tokubetsu Junmai
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Kurobin
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| SMV
+2 |
SMV
+2 |
SMV
0 |
SMV
+2 |
This
sake boasts a natural Kimoto flavor, witch 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.
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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. |
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| 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 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. |
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With
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.
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Gold Award at the 2002 Japan National Sake
Competition
Silver Award at the 2004 US National Sake
Appraisal |
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Gold Award at the 2004 Japan National Sake
Competition
Gold Award at the 2004 US National Sake
Appraisal
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Gold Award at the 2005 Japan National Sake
Competition
Gold Award at the 2004 US National Sake
Appraisal
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Silver Award at the 2004 US National Sake
Appraisal
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ERecommended
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.
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ERecommended
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. |
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ERecommended
dishes
This sake can be enjoyed with a vide variety
of foods, including rich foods and meats, such
as beef, chicken, fish, pork, duck, white sauces,
and fried foods.
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ERecommended
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.
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Alakey
Soju |
Okunomatsu
04:imo |
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| There
is no harshness or roughness to this soju, as
you may find in other distilled sprits. Enjoy
its subtle fragrance and clean taste |
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| Made
with gKogane Senganh potatoes, this soju is
the finest of all. A smooth, yet lively flavor,
with a settled earthiness and gentle roasted
nature overall. |
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Gold Award at the 2004 Monde Selection. |
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ERecommended
dishes
This soju can be enjoyed in a variety of ways,
such as warm, cold or on the rocks. It can also
be enjoyed with a variety and combination of
dishes, from light to rich foods. |
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ERecommended
dishes
Enjoy with smoked salmon, tempura, and baked
fish.
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Crystal
Lake Plum |
Crystal
Lake Raspberry |
Nigori
Sake
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SMV
-12 |
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| Crystal
Lake Plum is the refreshing alternative to the
ordinary grape wine. The wine finishes with
a hint of naturally sweet plum flavor. |
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Crystal
Lake Raspberry is a light and refreshing grape
wine with raspberry flavor.
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Nigori
is sweet, dessert sake. It is milky in color.
Origin: Hyogo
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ERecommended
dishes
It is a perfect wine for all Asian
cuisine. It can also be enjoyed over ice as
an aperitif.
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ERecommended
dishes
This juicy raspberry flavored wine
makes a perfect beverage for any occasion. It
can also be enjoyed over ice as an aperitif.
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ERecommended
dishes
Enjoy with fruits. Also, enjoy with
kim-chi and curry-flavored dishes.
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| Crystal
Lake Cabernet Sauvignon |
Crystal
Lake Chardonnay |
Crystal
Lake Merlot
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| Deep
ruby in color with currant, blackberry, and
cracked pepper spice. |
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| Broad
in texture with succulent apricot and ripe pear
fruit. |
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| A
light and refreshing wine brimming with black
cherry, currant, and blackberry fruit. |
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ERecommended
dishes
Perfect for teriyaki steak and tempura
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ERecommended
dishes
Enjoy this light and refreshing wine
with a variety of seafood such as Sushi, Sashimi
or seafood salad. |
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ERecommended
dishes
The perfect wine for all Asian food
from sushi to teriyaki chicken.
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