Junmai Daiginjo Genshu
	Shinzui (Quintessence)
		Alcohol Content 17.8% Net Content 720ml Taste Body Sake Meter Value +5 Acidity 1.6 Amino Acid Degree 0.8 Milling Rate 35% Region Hiroshima Sake Rice Used Senbon-nishiki Suggested Serving Temp. Cool 8-12 C.deg. 46-54 F.deg. Room 15-20 C.deg. 59-68 F.deg. Warm 30-35 C.deg. 86-95 F.deg
	Sommelier comment	This international award-winning Junmai daiginjyo Genshu (undiluted) is an elegant example of the feminine Hiroshima sake. This sake, is artfully brewed with locally grown rice and soft, sweet well water. The heart of this sake stems from enticing aromas of lily, pear, and cotton candy harmonizing with a flavor of bittersweet spiced persimmon and a refined, hint of toasted nougat. This versatile bottle can be enjoyed on-the-rocks, chilled, at room temperature, or mildly warm.
		Food paring:Raw fish, shellfish, lightly flavored dishes, simple dishes with natural sweetness, etc. (E.g. Hiroshima oyster with ponzu and grated radish, shrimp dumpling with mustard, grilled scallop, flounder tempura, etc.)
	Prize	Monde Selection Gold prize 1999-2008.

	Junmai Daiginjo Genshu
	Shinriki (Great blessing from an ancestral)
		Alcohol Content 16.9% Net Content 720ml Taste Body Sake Meter Value +3 Acidity 1.5 Amino Acid Degree 1.1 Milling Rate 35% Region Hyogo Sake Rice Used Shinriki Suggested Serving Temp. Cool 8-12 C.deg. 46-54 F.deg. Room 15-20 C.deg. 59-68 F.deg.
	Sommelier comment	A dry and mineraly expression of daiginjo that is quite appealing to true sake lovers. Dry flavors of the grain show somehow, before the dried fruit nuances, and that is quite unusual for a junmai daiginjo. However, those flavors of the rice give this sake a great ability to pair with so many foods that are outside the box of what most will think of to try... like fresh fruit, gourmet cheese, and pastas with a creamy alfredo sauce..
	Prize	The 2007 World Wine Championships Silver Medal

	Junmai Daiginjo
	Shinrai (Thunder Boy)
		Alcohol Content 17.2% Net Content 720ml / 180ml Taste Body Sake Meter Value +3.5 Acidity 1.2 Amino Acid Degree Milling Rate 40% Region Hiroshima Sake Rice Used Senbon-nishiki Suggested Serving Temp. Cool 8-12 C.deg. 46-54 F.deg. Room 15-20 C.deg. 59-68 F.deg.
	Sommelier comment	This fresh, crisp, Junmai Daiginjyo hails from the clear vision of a new generation of young brewers. It's airy texture compliments the most delicate types of dishes. Their passionate quest for originality is manifested in the young tropical fruit-driven aroma and cantaloupe flavor with a tenderly dissolving snowy finish. Best enjoyed chilled, as an aperitif or with fresh-tasting appetizers.
		Food paring:Raw and fresh foods, delicately flavored dishes, etc. (E.g. Fresh cold tofu, steamed egg custard, fresh spring roll with shrimp, halibut usuzukuri, etc.)

	Junmai Daiginjo
	Iikaze (Plesant Wind)
		Alcohol Content 16.3% Net Content 720ml / 300ml Taste Body Sake Meter Value +7 Acidity 1.6 Amino Acid Degree 1.2 Milling Rate 50% Region Hiroshima Sake Rice Used Omachi Suggested Serving Temp. Cool 8-12 C.deg. 46-54 F.deg. Room 15-20 C.deg. 59-68 F.deg. Warm 30-35 C.deg. 86-95 F.deg
	Sommelier comment	Though the aroma of this full-bodied Junmai Daiginjo made with earthy Omachi rice is quite modest, when aerated in a mouth, it blossoms with a soft bouquet of white rose and steamed rice. Aged for three years, the mild yet refreshing breeze of umami leaves a powder-sugar finish reminiscent of meringue and angel cake. Food-friendly sake at its best. Enjoy chilled, at room temperature, or gently warmed.
		Food paring:Fresh and savory dishes, etc. (E.g. Monk fish liver with ponzu sauce, chirashi-zushi*, seared bonito with scallions and gingers, shrimp-stuffed lotus root tempura, etc.) * chirashi-zushi : garnished sushi (or, a sushi rice bowl topped with assorted sashimi)

	Junmai Daiginjo
	Kamosakura (Cherry Blossom in the Little Kyoto)
		Alcohol Content 17.5% Net Content 720ml Taste Body Sake Meter Value +5 Acidity 1.8 Amino Acid Degree 1.0 Milling Rate 50% Region Hiroshima Sake Rice Used Yamada-nishiki Suggested Serving Temp. Cool 8-12 C.deg. 46-54 F.deg. Room 15-20 C.deg. 59-68 F.deg.
	Sommelier comment	Much more bold and flavorful than most junmai daiginjo, this sake is well balanced and shows aromas and flavors that could easily be mistaken for a ginjo style sake. It has a very elegant and mouth-coating texture, and shows flavors of starfruit, casaba and cantaloupe melons, and just a hint of baseball card bubble gum. A very chewy mouthfeel with a long, full finish that makes this sake a great cocktail.

	Junmai Daiginjo
	Mutsu Sho (Home town )
		Alcohol Content 16.0% Net Content 720ml / 300ml Taste Body Sake Meter Value +1.5 Acidity 1.5 Amino Acid Degree 1.4 Milling Rate 45% Region Aomori Sake Rice Used Miyama-nishiki Suggested Serving Temp. Cool 8-12 C.deg. 46-54 F.deg. Room 15-20 C.deg. 59-68 F.deg. Warm 30-35 C.deg. 86-95 F.deg
	Sommelier comment	The Mutsu-Sho Junmai Dai-ginjo begins your sake experience with wonderful aromas of cantaloupe and cassaba melons, dried pineapple, and summer apricot blossoms. On the palate you will find this medium bodied sake showing delicate flavors of crisp jicama, ripe apricot, Asian pear, and a hint of persimons. The finish is medium in length, silky, elegant and seductive.... This sake is great chilled, but for a truely unique treat, we reccomend you also try slightly warmed.