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Rice Varietal: Miyama Nishiki 100%

Rice Milling: 61%

Alc%: 15%

Saké Meter Value (SMV): +10

Acidity: 2.1

Appearance: Clear with some subtle off-yellow appearance with medium viscosity. 

Aroma: Ripe banana, mushroom, yeasty with some savory rice notes. It possesses nice earth/soil fragrances with some creamy, yogurt-like notes. 

Flavor: Dry, grippy, deep umami notes like mushroom/matsutake with toast genmai rice flavors as well. Not much fruit on the palate with light mouthfeel. 

Serving: While great cold, because of its deep umami notes, this would be delicious warm/gently heated.

Pairing: Best with cooked dishes, not raw or light and fresh. Simmered or stewed dishes (beef stew, shabu shabu) will go great as well as fried dishes (fried chicken). Something with dashi flavoring (soba, oden) or salty foods (carnitas tacos) would benefit from the dry and umami-packed flavors. Additionally, strong flavored or fragrant dishes (truffle cheese flatbread) will bode well as well.    

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This saké is made in the tokubetsu junmai style, which gives it dry flavors with a medium-light body. The rice varietal is 100% Miyama Nishiki, which entirely sourced from local farmers from a small Southern village town in Nagano called Kami-Ina Gun. 'Ippyo' means 'one gourd' in Japanese and is a play on words for both the traditional vessel in which saké was bottled (dried hollow gourds) and a famous saying by Confucius where 'even a humble amount of drink can bring joy to oneself.' 　

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Rice Varietal: Miyama Nishiki 100%

Rice Milling: 91%

Alc%: 15.5%

Saké Meter Value (SMV): +3

Acidity: 2.2

Appearance: Clear with hints of off-yellow from the minimal milling of the rice, slight viscosity.

Aroma: Sweet corn, hay, rice, savory umami notes, Japanese sugar cane (wasanbon).

Flavor: Not too fragrant when consumed, dry mouthfeel, some sweet corn, subtle toasty notes of rice, a clean finish making you want to go for more. While being dry, it does not feel heavy or strong in alcohol, very easy drinking.

Serving: Delicious cold, but could be more fragrant at room temperature. Warming up to skin temperature will add complexity to the aroma and bring out subtle sweetness in the flavor.

Pairing: This is a traditional old school Japanese junmai saké which plays well with foods that are cooked, not so much raw or really light fares. Salty foods or well seasoned dishes will go great. Grilled fish, marinated meats, stews, miso glazed dishes, strong cheeses would all pair nicely.

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This saké is made in the junmai style, giving it a more dry, clean, and umami filled flavors. 100% of the rice being for this saké is locally sourced from a farmers in the Southern village town in Nagano called Kami-Ina gun. Another unique aspect of this saké is that the rice is minimally milled, providing immense complex umami flavors. The label is a visual play on the name of the brand 'Wa San Bon', where wa in Japanese can mean 'circle', san means the number 'three', and bon means 'stick' or 'bar'. The imagery is inspired by the arbelos circles used by the Greek mathematician, Archimedes, where the arches symbolize the balance of the five senses. Coincidentally, the word 'wasanbon' is also a special type of sugar often used in traditional Japanese sweets.

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Rice Varietal: Kinmon Nishiki 100%

Rice Milling: 40% 

Alc%: 16%

Appearance: Clean, clear, medium-high viscosity

Aroma: Pineapples, some tropical fruits, freshness, sugary sweet scents, small hints of mushrooms like king oyster mushrooms (eringi)

Flavor: White juicy peaches, honeydew melons, medium intensity, full-bodied and velvety mouthfeel, low dryness, good sweetness, the finish is quite long but elegant.

Serving: This is delicious served chilled, like a nice champagne. Heating this saké will lose all of the wonderful aromas and elegancy.

Pairing: This saké has a wide range of pairing possibilities. Because of its sweetness, it goes well with spicy dishes like Korean, Indian, and Thai cuisines. Because of its soft elegancy, it also goes great with raw and light dishes like sushi/sashimi or crudos and ceviches. Finally, because of its luxuriousness, it goes well with salty, saucy, and heavier dishes like BBQ, creamy pasta dishes, steak, and sukiyaki. 

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This saké is made in the junmai daiginjo style, which gives it a full-bodied and fruit forward flavors with fragrant and elegant mouthfeel. The rice varietal is 100% Kinmon Nishiki and 100% sourced from local farmers from a small Southern village town in Nagano called Kiso. The water used to make this saké is solely sourced from the pristine and mineral rich Kiso River. This saké is also aged for 2 years prior to distribution to allow the flavors to mature and mellow.

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Rice Varietal: Miyama Nishiki 100%

Rice Milling: 65%

Alc%: 13%

Appearance: Clear and clean appearance with very subtle viscosity.

Aroma: Subtle fruit notes like banana and sweet plantains, light earthiness like hay, but very fresh. Not too fragrant.

Flavor: Lightly floral, hints of very green pineapples, light-bodied, subtle effervescency, subtle acidity, quite complex. It is dry with a short and clean finish. Reminiscent of a light and crisp sauvignon blanc.

Serving: While this is a yamahai junmai, which traditionally does well either cold or warm, because this saké is light with gentle floral and fruit notes, it is best served chilled.

Pairing: This pairs well with light fares like a grilled fish, chicken, and raw dishes. Because it has some slight acidity, it will pair well with tomato-based dishes like pastas and pizzas. Tacos, Vietnamese rice plates, and Mediterranean dishes are all fair game.

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This saké is made in the yamahai junmai style, so it will be lighter in body and drier in flavor. Because it is made in the yamahai method, the brewing process has forgone the 'yama-oroshi' or rice grinding process utilized in the traditional 'kimoto' method. The brewery has gone in a more modern and creative approach where they have limited the alcohol percentage to create a more light and easy drinking saké, something that evokes nuances of California white wines. 

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Rice Varietal: Hitogokochi 65%, Miyama Nishiki 35%

Rice Milling: 70%

Alc%: 16%

Appearance: Clear, light yellow/ very light hay coloring, low viscosity.

Aroma: Not fruit forward, not strongly fragrant, soft aromas. Subtle hints of banana, green guava, lemon soda, and rice.

Flavor: Smooth and savory flavors, saline, hints of soy sauce or miso coming from the koji, not off-putting or overpowering by any means, very welcome on the palate. It is flavorful and deep, brandy-like. Elegant, but dry mouthfeel. This has a medium-heavy weight and strong mouthfeel.

Serving: This can be enjoyed chilled, at room temperature, or slightly warmed. Each temperate range will bring out different complex components of the saké and changes the overall experience.

Pairing: This goes well with anything that has bold flavors. Grilled fish, yakitori, dim sum, fried chicken, hard cheeses, carnitas, stews, or tomato-based pastas. Cheesy or heavy sauces will go well too.    

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This saké is made in the junmai style, so it is a dry saké. What makes this brand unique is that it is a blend of two lesser known rice varietals, Hitogokochi and Miyama Nishiki. Additionally, the 'sanwari' means '30 percent' in Japanese. Therefore, this brewing method utilized roughly a third more koji than normal. 

 

Rice Varietal: Yamada Nishiki 100%

Rice Milling: 55%

Alc%: 16%

Saké Meter Value (SMV): +5

Acidity: 1.3

Appearance: Clean, clear and translucent like water, light viscosity

Aroma: Clean, fresh, and crisp with nice notes of fruit. Asian pears, hints of banana, simple syrup.

Flavors: Medium-bodied, well-balanced sweetness and dryness. Notes of white peaches, hints of asian pears, and some savory rice/umami flavors. Elegant mouthfeel and dry finish.

Serving: This is best served chilled in order to enjoy the well-balanced flavor profiles. Heating this saké can upset the harmony and lose the elegant fragrance of the saké.

Pairing: The clean and freshness of this saké allows it to pairs well with raw and lightly fried dishes like sashimi, ceviches, and tempura. The dryness of the saké allows it to work well with salty and well seasoned dishes like carne asada, yakitori, and pastas. The gentle sweetness also allows pairings with Korean, Thai, or Middle Eastern cuisine as well.

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This saké is made in the junmai ginjo style, so it is medium-bodied and elegantly flavored saké. It is brewed with 100% Yamada Nishiki rice and is an easy-drinking crowd pleasing saké. The word 'ki' means 'raw' and 'ipon' means 'one piece' in Japanese. Therefore, 'ki ipon' is signifying that the end product is not adulterated or artificial any way, everything is pure and authentic.

 

Rice Varietal: Domestic Japanese rice

Rice Milling: 60%

Alc%: 15%

Saké Meter Value (SMV): +4

Acidity: 1.1

Appearance: Clean, clear, subtle yellow hue, medium-light viscosity.

Aroma: Fruit forward and fragrant. Hints of asian pears, simple syrup, clean and fresh scents.

Flavor: While it is fruit forward, it has an earthy and dry finish and long aftertaste. Hints of rock sugar, steamy white rice, and subtle hints of clay. Medium to medium-plus body, layered and deep flavors.

Serving: When served chilled, it has a clean and approachable, everyday drinking quality. When it is heated up, the flavors change and becomes more sturdy, the weight feels more heavy, and umami notes become more pronounced. Both are very fun ways of enjoying this saké.

Pairing: Because this saké is has some weight and dryness, it pairs will with well seasoned and bold flavored dishes, especially when warmed up. This would go well with burgers, rotisserie chicken, steak, and stews. When served cold, because of its fruity freshness, it can go well with fried chicken or veal scallopini. When heated, it has a more heavier, umami packed flavor, which goes well with strong cheeses, stews, and game like lamb and offal dishes.   

This saké is made in the tokubetsu honjozo style, so it will have brightness and fruitiness with a light dry mouthfeel. The word 'kiri' means 'fog' and 'tou' means 'attack' in Japanese. The brewery is based in a rural area in Southern Nagano, which is famous for the Japanese Alps. It is quite common to have dense fog layers in the mountains. The freshness of this brand invokes scenic surroundings of the brewery.