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From: Akita
Style: Pure Rice Sake
SMV: +3 (Slightly Sweet)
Acidity: 1.6
Alcohol: 15-16%
Notes: Rich and flavorful with gentle grain-like aroma of freshly cooked steamed rice. Smooth round taste with a hint of bitterness like that of wild plants. |
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| This superior quality Sake is made from the finest of sun-nurtured rice and contains 16% alcohol. Fu-Ki Sake enhances the flavor of food by cleansing and sensitizing the palate. Fu-Ki Sake may be consumed with the meal or used in food preparation and cooking. The traditional way to enjoy Sake is slightly warm in a small Japanese Sake cup or wine glass. However, Fu-Ki Sake is equally delightful at room temperature, chilled, or on the rocks. Sake complements both Western and Asian style meals. |
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| This versatile sake can be served warmed, room temperature or chilled. It is aged for approximately 6 months to achieve its mellow flavor |
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| Slow fermentation at low temperatures gives this sake a slightly dry flavor with a light aroma reminiscent of orchard apples. Enjoy chilled or over ice. |
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| This aromatic sake is fermented at low temperatures to achieve its pleasing mellow flavor. Creatively packaged in attractive green bottles, this sake is designed to be served chilled. |
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| Tasting Notes: A prominent fragrance, a clean and fresh taste, with flavor deep into the recesses. Truly one of the "Rolls-Royces" of saké. Notable Facts: Each year, after the temperature drops below 14 fahrenheit, they build an Ice Dome outside near the main kura building. It is basically an igloo inside of which the temperature stays about 28 F, with 90% humidity and no wind The low temperature means "nasty bacteria" cannot survive, and it allows them to make clean, pure, ultra-premium saké. Additionally, they separate the clear saké from the fermenting rice lees not by pressing, but rather by putting it into canvas bags and allowing the saké to drip out slowly overnight, with no pressure at all applied to the mash. |
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Nihonshu-do: +1
Alcohol 16.0%
Seimaibuai: 50%
Acidity: 1.5
Rice: Ginginga
Yeast: Iwate #2
DESCRIPTION: Junmai Ginjo. Made by Nanbu Bijin Shuzo, Iwate Prefecture. Made with "Ginginga," an Iwate Prefecture rice that took eight years to develop. This is truly a local Iwate sake, since the rice, water, yeast and people are all from Iwate. An elegant and soft fragrance and a flavor that is reminiscent of pears and muscat grapes. |
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| Style: jummai-shu, i.e. pure rice sake, with no addition of sugar or alcohol Characteristics: remarkably light, with a complex nose and palate, aromas of linden and lichies; good harmony between sweetness and acidity; finishes extremely clean Usage: can be served hot or cold Serving Suggestions: cold as an aperitif hot (traditional manner): tempura, katsu-don; also: Korean Kimchi (fermented cabbage), Vietnamese and Thai food; Mongolian Beef |
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