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Red Meat Pairing
What does “snow aged” mean? If you can believe it, it means exactly that: sake stored for years in a snow-filled room. The end result of the aging process is that Hakkaisan Snow Aged 3 Years Junmai Ginjo is a stellar sake with a richness, full body and structure to enjoy on its own, with red meats or with rich foods. This is the bottle to get to impress even seasoned sake lovers.
Brewery: Hakkaisan
Junmai Ginjo
Yamadanishiki
Seimaibuai: 50%
17% alcohol
720ml
Made in Niigata
This is a more refined version of Kikumasamune’s Hyaku Moku. Similar to their junmai ginjo, this junmai daiginjo is made with 100% Yamada Nishiki grown in Hyogo Prefecture but grounded to a 39% rich polishing ratio.
As a result, Hyaku Moku daiginjo is has a slightly richer profile with excellent balance of acidity and dryness. There are tropical fruit tones like juicy lychee and subtle hints of strawberry.
Junmai Daiginjo
Seimaibuai: 39%
720ml
Made in Hyogo
mellow foods
fish, ceviche
grilled morsels of meat and vegetables
Mediterranean foods including tabouleh
This one is a real special Daiginjo sake from brewery Take no Tsuyu, which is based out of Yamagata prefecture in northeastern Japan. Called “Hakuro Suishu”, the small production sake is meticulously hand crafted and has notes of fragrant sweet, ripened fruit with an exceptionally balanced profile. There’s also a softness to its texture characteristic of the Yamagata region.
The sake can be served chilled on its own or with food like beef, pork, fried foods.
Aromas of ripened nashi pear
Some honey on the palate
Soft texture
Balanced acidity
Medium to medium-heavy body
2004, 2005, Japan Junmai Sake Gold Award
2014 The Fine Sake Awards Japan - Good in Wine Glass Gold Prize
Los Angeles International Wine & Spirits Competition 2014 Gold Medal
Japan New Sake Competition, won 12 times between 1996 and 2012
First All-Japan New Sake Competition Gold Prize - named Eternally Best in Japan
Junmai Daiginjo
Brewery: Take no Tsuyu
Rice: Dewasansan
Seimaibuai: 39%
720ml
Made in Yamagata
Our Take
Tamanohikari’s Junmai Daiginjo holds a special place in my heart. Why? it’s one of the first sakes that made me take a step back and think—“Wow, is this really what sake should taste like?”
Based out of Fushimi in Kyoto, Tamanohikari makes a stunner of a daiginjo. As you smell the sake in the glass, an aromatic perfume of flowers, melon, passion fruit, and a touch of coconut spring up. When tasting, it also presents a delicate but fatty texture with a hint of melon on the palate.
Beginners and seasoned sake lovers will enjoy Tamanohikari’s Junmai Daiginjo. It goes well on its own and can pair alongside richer foods.
More about Tamanohikari
Details
Junmai Daiginjo
Seimaibuai: 50%
720ml
Made in Kyoto