LINE UP
-
1YAMADANISHIKI JUNMAI DAIGINJO URAKASUMIProduct type Junmai Daiginjo (Pure rice, super premium) Polishing Ratio 45% Alcohol 16.0-16.9% Serving temp. Chilled or room temperature (5～20℃) Appearance Clear, pale, lemon-green color. Nose Intense complexity of pineapple, green apple, tropical fruits, pear, aniseed, melon, lychee, bubblegum, lily, apricot, white flowers, hints of orange, cinnamon, nutmeg and steamed rice. Palate Slightly rich and dry, balanced acidity and umami, full-bodied, syrupy texture. Pairing Carpaccio, roast beef, fried tofu and dashi, blue cheese. About this sakeThis highly complex sake with a time changing flavour, unique to everyone, finds its origin in the blending of two high quality yeasts which Urakasumi has the secret. -
2JUNMAI DAIGINJO “M” URAKASUMIProduct type Junmai Daiginjo (Pure rice, super premium) Polishing Ratio 40% Alcohol 16.0-16.9% Serving temp. Chilled or room temperature (5～20℃) Appearance Clear, pale Nose Delicate and smooth pineapple, lychee, green apple, melon, blossom, white lily, hints of dried fruits and steamed rice. Palate Silky texture, slightly rich and dry, smooth acidity and complex umami. Pairing Steaks, spiny lobster, tuna sashimi. About this sakeThe pinnacle of sake brewing originates in the collaboration of several Miyagi communities, hence the name “M”. The Miyagi flower design, the specialized Miyagi yeast and water, the Urakasumi sake brewing know-how and techniques, all to enjoy the full potential of the local terroir. -
3YAMAHAI JUNMAI DAIGINJO URAKASUMI HIRANOProduct type Junmai Daiginjo (Pure rice, super premium) Polishing Ratio 40% Alcohol 16.0% Serving temp. Chilled or room temperature (5～10℃) Appearance Clear, pale Nose Ripe peach, pear, banana, hints of green apple, lychee and melon, white flowers, and steamed rice. Palate Rich and off-dry, higher acidity and umami, full-bodied with flavor intensity. Pairing Aged meat, cheese, roe and caviar. Storage Keep in a cool and dark place (Refrigerate after opening) About this sakeThe name Hirano was given to highlight the perfection reached by the Hirano method that was defined and transmitted by the eponym Toji who made Urakasumi famous in the sake history. -
4DAIGINJO URAKASUMIProduct type Daiginjo (Super premium) Polishing Ratio 40% Alcohol 16.0-16.9% Serving temp. Chilled or room temperature (5～10℃) Appearance Clear, pale Nose Banana, apple, pear and pineapple, tropical fruits, muscat, cinnamon, fresh almond and clove. Palate Medium-high umami impression, medium acidity and slightly sweet mouthfeel. Pairing Steak, caviar, Japanese fondue and avocado salad. Storage Keep in a cool and dark place (Refrigerate after opening) About this sakeThe kanji 大吟醸 also served for Riedel Vinum Daiginjo's design for its enjoyability in a wine glass.
Super Premium Specialties