JUNMAI

Made from rice that has been at least 30% of the rice polished, and brewed with rice, water, koji and yeast only. Generally a full,rich flavor.

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JUNMAI DAIGINJO

Made from rice that has been polished 50% or more.

Daiginjo sake is usually light, complex and fragrant.

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HONJOZO

Made from rice that has been at least 30% of the rice polished. Also a small amount of distilled alcohol added to enhance the flavor and aroma, and make the sake smooth and brighter flavor.

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DAIGINJO

Made from rice that has been 50% or more of the rice polished. Also a small amount of distilled alcohol added to enhance the flavor and aroma. Daiginjo sake is usually light, complex and fragrant.

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TARU

Taru sake is stored in the cedar barrels which were the traditional method for storing and transporting sake. The aroma is reminiscent of the fragrant cedar mountain forest in Japan and the flavor is smooth yet spicy finishing with a mild aftertaste.A must taste for the true sake connoisseur and a pleasant surprise for the first time drinker.

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NIGORI

The Japanese word "nigori" means cloudy in English. It refers to its cloudy color and the texture of the sake. This sake is partially filtered to keep some residual yeast, known as lees, which gives it its mild sweetness. Nigori sake is often served as a dessert wine.

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SPARKLING

New style of sake! Very refreshing and generally lower in alcohol 6 - 10%. Great as an aperitif or dessert sake.

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SHOCHU

Shochu is not a sake, but a traditional Japanese distilled alcohol like vodka. It is called Shochu in Japan, however, the Korean word Shochu has become widely used in the U.S. Shochu is usually distilled from a variety of ingredients like rice, potatoes, sweet potatoes, sesame, barley and buckwheat. It has a high alcohol content, up to 45%, and is considered a hard liquor.

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