DAIGINJO
| Gold Omachi (Junmai) silky smooth with lush melon tones |
Dassai “50″ (Junmai) perfectly balanced and refreshingly clean |
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| Dassai “39″ (Junmai) fragant and light with delightful smoothness |
Dassai “23″ (Junmai) incredibly beautiful with a light fresh palate |
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| Kozaemon Daiginjo (Junmai) great acidity and green apple notes |
Yoshi no Gawa Daiginjo amazing complexity from 3 years of aging |
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GINJO
| Yoshi Organic (Junmai) crisp with a sweet note of pear and almond |
Jun (Junmai) full flavor and citric acidity to a clean finish |
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| Gokujo explosive nose with floral and orange palate |
Jungin Black (Junmai) soft herbal notes and a nutty finish |
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| Ginkessho decadent and silt with fresh pear |
JUNMAI
| Kozaemon #6 richer tones of chocolate and azuki red bean |
Kazeyo Mizuya Hitoyo light, east to drink and a touch of sweet |
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| Kagatobi Gokkan full bodied, tropical fruits and nuts |
Tegunmai Umajun nice acidity and umami mouth feel |
HONJOZO
| Kome Dry soft rounded tropical notes and distinctly dry |
IROIRO
| Indigo Wind sparkling-bubbles |
Dassai Nigori Nigori – lighter “cloudy” style, elegant with a subtle sweetness |
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| Pearl Nigori – heavier “cloudy” style, creamy and tropical |
Hakkaisan sparkling nigori |
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| G Genshu – undiluted, strong trpoical fruits and a touch of spice |
Yamahai Yamahai – traditional fermentation process using wild yeast |
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| Kikumasamune Taru – aged in cedar casks |
SHOCHU
| Nikaido barley |
Enma wheat |
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| Tantakatan shiso |
Dan Dan potato |
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| Zuisen rice |
YUZU/PLUM
| Obaachan’s Yuzu citrus nose and smooth palate reminiscent of iced tea |
Sakagura UmeShu nigori-style with great acidity to balance sweetness |
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| Kozaemon UmeShu concentrated flavor and great depth, hint of caramel |
Tea UmeShu a nose of darjeeling tea, infused into a traditional umeshu flavour |
