Japan Discovering Sake

Our committee's review

It's a true phenomenon! Carried by the love and interest of sommeliers, restaurant owners and amateurs, sake’s reputation is extending its reach in the Western world... The great Japanese distilleries now offer a wide variety of sakes, a phenomenon whose extent we’ve been at the forefront of, opening the doors of this very special world to you for several years now.

Unfiltered, made only from Nagano spring water that gushes from the heart of the mountain, the 2019 Banjo Jozo Sake Eau du Désir Kuheiji 50 Junmai Dai Ginjo is a modern sake that renews the art of fermenting rice and producing this drink born in China in the 3rd century AD. Made from 50% organic polished rice, this is an "everyday" sake marked by a lot of vitality and freshness. Notes of peach skin, white pepper, celery and white flowers are found in a subtle, mineral, finely acidic framework. It will ideally accompany a cuisine of raw or fried fish or smoked salmon for example.

Sakura-Masamune GI Nadagogo Junmai Tokubetsu 65 is produced from the most famous rice variety of the country: Yamadanishiki. This non-vintage sake with a polish rate of 65% has a nice strength and a smooth palate. The notes of root and watermelon mingle with evidence and amplitude, forming a rather comfortable palate sharpened by a fine bitterness on the finish. The distillery that produces it is one of the oldest and most renowned in the country, founded in 1625.

Made from a variety of rice indigenous to the Yamagata region, Yukimegami, with a polish rate of 38%, the GI Nihonshu Junmai Daiginjo 38 Sake Falcon exudes great purity. Its notes of watermelon, aniseed and fennel, of great freshness, mingle with aromas of white fruit; the long, measured structure follows the same path of finesse. A discovery full of nuances, precision of flavors and delicacy, ensured by one of the oldest sake distilleries in the archipelago which cultivates its own local varieties of rice.

The perfect didactic offer to discover Sake! Discover all the secrets of this thousand-year-old rice alcohol.

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