SAKE PASSPORT

Sake passport
Japanese alcoholic
Japanese alcoholicbeverage made
beverage madefrom
fromfermented rice.
fermented rice.Sake
Sakeisislight
lightinincolour,
color, isis noncarbonated,
noncarbonated, has
has aa sweet
sweet flavors
flavour

Japanese alcoholic beverage made from fermented rice. Sake is light in colour, is

noncarbonated, has a sweet flavour
  Saké has more in common with beer than wine.

 Brewing saké is an arduous process. Saké breweries have brewmasters.(Tōji)

 More polishing means higher-grade saké.

 Sake has a higher alcohol content than either beer or wine.

 Yeast is a key flavours component.

 It's the oldest known spirit in the world

 Spit used to be a key ingredient

 Sake can be served cold, room temperature, or hot

 It's kind of rude to pour your own glass of sake (is meant to be an act of bonding.)`

 Sake serving has changed dramatically. (choko, masu)

Hakutsuru Junmai Daiginjo
Category/Style
Junmai Daiginjo
Milling/Polish
50%
Alcohol
15.5%
Rice
Yamada Nishiki
Profile`
Dry, Crisp, Fruity, Floral
Yeast`
Hakutsuru Proprietary Yeast
Serving` Temperature
Room Temperature or Chilled
Location
Hyogo Prefecture
Toji
Kosa Mitsuhiro
This sake pairs perfectly with rich and salty dishes.
Amabuki Junmai Ginjo Omachi Nama

ALCOHOL: 16%
SEIMAIBUAI: 55%
RICE: Omachi
KotekimaiNIHONSHU-DO SMV: -1
ACIDITY: 1.9 

Tasting notes : It expresses a floral aroma on the nose and well rounded
flavor in the mouth. This sake has some hints of sweetness, and a good
level of acidity for a clean finish.
Isake Clasic Jummai Gingo

ALCOHOL: 14.7%
SEIMAIBUAI: 60%

RICE: : Blend of Gohyakumangoku, Yumenishiki and Nishihomare

KotekimaiNIHONSHU-DO SMV:
ACIDITY: 1.9 

Tasting notes : Viscous and soft in its delivery, rounded notes of orchid,
vanilla and walnuts greet the palate followed by a honeydew melon finish.
Hakutsuru Junmai

ALCOHOL: 15.0%

SEIMAIBUAI: 70%

RICE: : KotekimaiN

IHONSHU-DO SMV: +4.0

ACIDITY: 1.7

Tasting notes It boasts robust, toasty flavors matched with an easy

dryness that make it such a solid stand by.
Eisen Junmai

ALCOHOL: 16.5%

SEIMAIBUAI: 60%

RICE: : Chiyonishiki

IHONSHU-DO SMV: +4.0

ACIDITY: 1.5

Tasting notes : It boasts yeast, floral matched with an easy dryness

that make it such a solid stand by.
Nakano Junmai Chiebijin

ALCOHOL: 16.5%

SEIMAIBUAI: 70%
RICE: :Yamadanishiki 
IHONSHU-DO SMV: +4.0
ACIDITY: 1.5
Tasting notes : It boasts yeast, floral matched with an easy dryness
that make it such a solid stand by.
KIKU-MASAMUNE KIMOTO
DAIGINJO SAKE

ALCOHOL: 15-16%

SEIMAIBUAI:

RICE: 50%

IHONSHU-DO SMV: +2.5

ACIDITY: 1.3
Tasting notes : A Kimoto Daiginjo sake that has a well-balanced
balance of gorgeous aromas and deep tastes peculiar to the Kimoto
type. A stylish, dry sake that you can enjoy with your dishes.
Kiku-Masamune Kimoto
Honjyozo Josen Sake

ALCOHOL: 15-16%

SEIMAIBUAI: 50%

RICE: kome - koji

IHONSHU-DO SMV: +5

ACIDITY: 1.5
Tasting notes : authentically dry Honjozo Sake boasts
a refreshing, rich taste that is free of impurities and
a clean, crisp finish.
HEAVENSAKE “Konishi”
Junmai 12

ALCOHOL: 12.0%

SEIMAIBUAI: 50 - 70%

RICE : NIHONBARE

IHONSHU-DO {SMV}: +2.0

ACIDITY: 1.5

Tasting notes :“Konishi” Junmai 12’s well-balanced composition

delivers a wonderfully savory flavor with nutty notes that end in a
bright, fresh finish.