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Junmai sake est is made only from rice fermentation with koji and water, without adding any alcohol. Junmai sakes are usually more umami and sour than others. They have a rice or koji flavor more intense.
Description : Sake is also one of the main ingredients of the Japanese cuisine. Alcohol by volume : 14,5°
Description : Yamahai Junmai Muroka Namagenshu sanQ is a sake produced in Fukui prefecture from Gohyaku Mangoku rice that was polished to 60% and brewed according to the Yamahai...
Description : Koimari Saki sakes are new generation sakes, following the lead of the first sake brewed by the Koimari brewery. The Saki junmai sake was made from 2 varieties of...
Description : Maibijin junmai is a sake produced in Fukui. It is brewed from Akisakari rice that was polished to 60%, water and koji, without addin alcohol. Maibijin Junmai was...
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : This sake comes from Hiroshima prefecture. It is a « junmai » sake, which means the alcohol was only produced using fermentation. The polishing of rice grains (70%...
Description : The sake Junmai “Kokage no Sakana” is made from “Akebono” rice that was polished to 70% and stands out thanks to a sweet and sour yet refreshing flavor that...
Description : This sake comes from Hiroshima prefecture. It is a « junmai » sake, which means the acohol was only produced using fermentation. The polishing of rice grains (70%...
Description : The sake Kamotsuru Junmai is a dry and fresh sake with fullness. It is made with rice cultivated in Hiroshima only. The rice has been polished at 70%, meaning that...
Description : Junmai ginjo sake very well balanced. Grains of rice have been polished at 55%. It is produced with a mix of two different rice varieties: the well known sake rice...
Description : This is a junmai ginjo made through collaboration between rice growers and sake producers. This sake is locally produced, with the rice cultivated in the montain...
Description : This junmai daiginjo was produced from "Matsuyama Mii" sake rice typical of Ehime Prefecture that was polished to 50%. This is a light and elegant sake produced in...
Description : This junmai kimoto is made according to a 100 years old traditional technique, with the idea of a genuine dialogue with nature. It is produced from the "Bizen...
Description : This junmai kimoto sake is traditionally brewed according to a 100 years old technique. It has a deep yet lingering taste, with a mellowness on the finish, typical...
Description : It is a high quality « junmai » sake, which means the alcohol was only produced using fermentation. Moreover, it is a « Daiginjo »: grains of rice have been...
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : Sake junmai ginjo brewed from Saga "Sagano hana" rice. The rice grains have been polished at 55%, that gives this sake a subtle taste. Alcohol by volume : 15°
Description : It is the second sake produced by the Madonoume brewery with Saga rice “Sagano hana”. The rice is a little bit less polished (60%) and it results a sake with a...
Description : The sake Kamotsuru Junmai is a dry and fresh sake with fullness. It is made with rice cultivated in Hiroshima only. The rice has been polished at 70%, meaning that...
Description : It is a high quality « Junmai » sake, which means the alcohol was only produced using fermentation. Moreover it is a « Daiginjo »: grains of rice have been...
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : The sake Kamotsuru Junmai is a dry and fresh sake with fullness. It is made with rice cultivated in Hiroshima only. The rice has been polished at 70%, meaning that...
Description : This sake is produced with Omachi rice. It is a rice that have been cultivated by the brewer in Hiroshima prefecture. It is a «junmai» sake, which means the...
Description : It is a un sake made with a traditional barrel fermentation process called «kimoto». In this ancestral process the lactic acid needed to ferment the sake comes...
Description : This sake comes from Hiroshima prefecture. It is a « junmai » sake, which means the acohol was only produced using fermentation. The polishing of rice grains (70%...
Description : This sake is made with senbon nishiki rice cultivated in the Hiroshima prefecture. The producer selects the rice grains with low protein in order to create a sake...