Junmai Ginjo Yamahai Organic (Not certificate yet in U.S.A.. )
	Zuikan Aigamo (Happily Crown Aigamo)
		Alcohol Content 16.8% Net Content 720ml / 300ml Taste Body Sake Meter Value +5 Acidity 1.8 Amino Acid Degree 1.2 Milling Rate 60% Region Hiroshima Sake Rice Used Aigamo Kame no O Suggested Serving Temp. Cool 8-12 C.deg. 46-54 F.deg. Room 15-20 C.deg. 59-68 F.deg.
	Sommelier comment	Created in a traditional Yamahai method, this is a power ginjo with a bright aroma of orange marmalade. The flavor is deep, rich and complex, with a curious earthiness and alluring smokiness, unique to the legendary rice Kame no O. The subtle bitterness accents the sweet gaminess of this Yamahai sake. Gentle warming further enhances the sake’s affinity with savory foods and this brewer goes "green" by using ducks instead of pesticides to control the population of insects.
		Food paring:Game*, salty foods, bitter and rich foods, foods with heavily flavored sauce, etc. (E.g. Orange chicken, beef tartar, pork with oyster sauce, mountain vegetables, soy-sauce simmered root vegetable, etc.) * Game meat : The meat of the game bird and brute. Specific, it is a boar, a deer, a rabbit, a buffalo, an emu, a pheasant and so on.

	Junmai Ginjo
	Fukuju (Good fortune)
		Alcohol Content 15.8% Net Content 720ml Taste Body Sake Meter Value +2 Acidity 1.6 Amino Acid Degree 1.5 Milling Rate 60% Region Hyogo 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	The moment the bottle is opened, Fukuju Junmai Ginjo, demonstrates "Traditional ginjo aroma!" Notes of marshmallows & ambrosia salad on the nose are accompanied by flavors of soft apricot & ripe honeydew melon. Medium to full bodied, sweet & chewy on the palate, this sake's presence of minerality pleasantly bitters on the mid-palate showing a harmonies balance through the long, elegant finish.
	Prize	The 2007 World Wine Championships Silver Medal

	Junmai Ginjo Yamahai
	Zuikan (Happily Crown)
		Alcohol Content 16.8% Net Content 720ml / 300ml Taste Body Sake Meter Value +8 Acidity 1.8 Amino Acid Degree 1.1 Milling Rate 60% Region Hiroshima Sake Rice Used kame no O Suggested Serving Temp. Cool 8-12 C.deg. 46-54 F.deg. Room 15-20 C.deg. 59-68 F.deg.
	Sommelier comment

	Junmai Ginjo
	Bisuikosen (Beautiful Sake with good fragrance)
		Alcohol Content 16.9% Net Content 720ml Taste Body Sake Meter Value +0 Acidity 1.4 Amino Acid Degree 1.3 Milling Rate 60% Region Hyogo 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	A very unique nuance sets this sake apart from all others. A pleasant, lightly oxidized, nutty, almost sherry-like presence weaves itself seamlessly into the traditional ginjo aroma. Lots of fruit on this sake with an enormous mouth feel. A smooth and very well balanced structure with great flavors of dried and tropical fruits like pineapple, passion fruit and dried apricots with a touch of almonds help this sake linger to a racy, clean, and lengthy finish.
	Prize	The 2007 World Wine Championships Gold Medal

	Junmai Ginjo
	Kobe no Kaze (Breeze of Kobe)
		Alcohol Content 15.0% Net Content 720ml / 300ml Taste Body Sake Meter Value +3 Acidity 1.6 Amino Acid Degree 1.5 Milling Rate 50% Region Hyogo 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	This sake is very round and smooth on the palate. It is very approachable, yet it has some unique flavors like sweet nugat and green tea with a pleasant neuance and mouthfeel of honey-cured bacon fat. All of these facets come together seemlesly and create what can only be described as umami. Enjoy as a cocktail, but be astounded when this sake is paired with a hearty, white sauce Italian dish.