KURO-OBI'S SELECTED BRANDS
This is a sake championed by the traditional ryotei restaurants and gourmets of Kanazawa. Made from a mix of Yamada Nishiki and Kinmon Nishiki rice, Fukumitsuya has achieved a delicate balance between the flavour of the rice, crispness, rich tones and elegance. Because it has been matured for two years in the brewery, this sake has a mellow flavour and fragrance. It is particularly well-suited to serving as atsukan, and is ideally drunk gently heated. This is a sake to be enjoyed with food, and goes perfectly with Japanese cuisine.
Type: Tokubetsu Junmaishu Capacity: 180ml, 300ml, 720ml, 1800ml Taste: Rich & Medium Dry Seimaibuai: 68.0% Alcohol percentage: 15.3% Sake meter value: +5.5 Acidity: 1.54
KAGATOBI'S SELECTED BRAND
KAGATOBI Junmai Daiginjo Ai
Strictly selecting only the finest of the Fukumitsuya brewery's specially-grown Yamada Nishiki high-grade sake rice, this daiginjoshu has been brewed to have a particularly powerful fragrance and a sharp, clean edge. The traditional brewing methods used in its production mean that the flavour of the rice has been expertly drawn out and can be fully appreciated. Smooth to drink, with a real elegance, this is a sake which makes an ideal accompaniment to dining.
Type: Junmai Daiginjoshu Capacity: 720ml Taste: Medium Rich & Medium Dry Seimaibuai: 50.0% Alcohol percentage: 16.1% Sake meter value: +3.2 Acidity: 1.61
MOMOTOSE'S SELECTED BRAND
A junmaishu which has been allowed to mature for ten years, this has a rich, deep taste which sets it apart from run-of-the-mill sake. There is a delicate harmony achieved in the fine balance between its spicy aroma, slight crispness and bitter edge. A new kind of sake, Momotose Junen can be drunk along with foods which are not commonly thought of as going well with sake, for instance cheese, chocolate and Chinese cuisine. Extremely good when drunk warm, the taste lingers in the drinker's mouth.
Type: Junmaishu Capacity: 500ml Taste: Very Rich & Very Sweet Seimaibuai: 65.0%
Alcohol percentage: 15.5% Sake meter value: -2.4 Acidity: 1.84