Tasting Notes

Namacho (Hideyoshi)Honjōzō
An excellent semi-dry honjōzōwhich is light, fresh and very easy to drink. Makes a good accompaniment to a wide range of food from salads to tempura. Store and serve chilled.
On sale in Japan Centre 300 ml
stacks_image_B0232929-2561-4D38-869D-41BE315154DE

Takashimizu Daiginjo “Wacho”
Polishing rate
35%
Yamada nishiki
Alcohol rate
15.8%
SMV
+4
Serve with spring roll, carpaccio, fruit, parma ham
720ml
RRP
£65.00
Contact Jalux Europe Ltd, 020-7493-0391,kyuki@jaluxeu.com

stacks_image_280EC20F-F876-47AE-84E2-E4D366664936

Takashimizu Daiginjo “Kacho”
Polishing rate
45%
Miyama nishiki
Alcohol rate
15.8%
SMV
+5
Serve with steamed or grilled fish or fried mixed vegetables
720ml
RRP
£54.00
Contact Jalux Europe Ltd, 020-7493-0391,kyuki@jaluxeu.com

stacks_image_9C7B5BDA-D54D-4F4A-9464-369A98A50295

Minato Tsuchizaki (Ginrin) Yamahai
A traditionally made yamahai. Fruity and smooth when chilled; mellow and well rounded when warm. Recommended with fried food, flavoursome fish and grilled white meat.On sale in Sushi Say 720ml

stacks_image_B6F95626-9B2C-439C-89AE-A363D6D2C959

Aki no ta (Hideyoshi) Junmai ginjō
An award winning light, smooth ginjōwhich develops into a crisp richness with a fruity, herbal aroma. Recommended with sushi, oysters, seafood and herb salads.

stacks_image_70841211-4F51-41B9-AF18-133086096CF7

Soin (Aramasa)Tokubetsu junmai
A classic, dry junmai with a faintly fruity fragrance and an earthy flavour. This sake is made with the oldest yeast on the market discovered at Aramasa.300ml 720ml
For further info contact here

stacks_image_25ABD503-EA17-4C32-A164-8049953A1394
stacks_image_4B83757C-3575-4F5C-B53C-61EB563479C8
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s