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1257 Kensington Road NW
1 (403) 283-8000 / atyourservice@kensingtonwinemarket.com
$54.99
Part of the Fukucho Satake Series HENPEI. Made by the Imada Shuzō sake brewery in the seaside town of Akitsu, Hiroshima.
Translation from the Producer's Website
"Hiroshima Ginjo Sake was born from the soft water brewing method established by Miura Senzaburo and the rice polishing technology of Satake (Higashihiroshima City), which developed Japan's first powered rice polishing machine. After more than 120 years, Ginjo Sake is opening the door to a new stage. The focus of innovation is on the shape of the rice. From the traditional method of polishing rice into a spherical shape, to a thin, flat polishing (Shingin). The latest rice polishing machine has achieved the same protein reduction rate with 60% polishing as the traditional 40% polishing. Each bottle of directly drawn raw sake is carefully bottle-pasteurized and stored in bottles, preserving the fresh flavor of freshly pressed sake."
720 ml
$68.99
Fresh with a good balance of aroma and flavours, this Junmai-ginjo is brewed with the local "Gohyakumangoku" of Fukui Prefecture. It showcases the rich taste of rice with its essence fully extracted through sophisticated craftsmanship.
Full-bodied and rich with a good balance, this Junmai-ginjo shows a slight bitterness from rice with long-lasting umami.
$64.99
Also known as "Good Luck" Daiginjo. Made by the Doi Brewery of Kakegawa, Shizuoka. The Doi Sake Brewery was established in 1872.
Translation From The Producer's Website
"Our efforts in daiginjo sake go back about 50 years. At the time, quantity was valued over quality, and low price over quality, but we were one of the first to work on improving the quality of sake, and have come to the point where people say, "When you think of good fortune, you think of daiginjo." We carefully and slowly polish our own Yamada Nishiki rice from Hyogo Prefecture's Special A region. The mash is brewed slowly and carefully at low temperatures over a long period of time, bringing out the delicate flavor of the rice. A very small amount of brewing alcohol is added at the end to create a refreshing taste. Many people give daiginjo as a gift."
$46.99
Made by Nakano Sake Brewery of Handa City in the Aichi Prefecture.
Producer Description
"The brewmasters at Nakano Sake Brewery spent time with farmers in Hokkaido and the farmers also toured Nakano Sake Brewery. During this time, the farmers showed the brewmasters a newly emerged rice suitable for sake named “Ginpu”. This rice would later become the core ingredient in “Saika”. Through this partnership, the two geographically distant facilities connected and created “Saika”, a symbol of connecting people together. Saika uses the yeast strain #1801, which is also popular in the UK and the US. Saika is elegantly dry and has fruity and floral aromas."
$69.99
The 1898 on the label refers to when the Mitobe Sake Brewery of Yamagata, Japan was first established. 16% ABV
Importer Description
"This sake is made from Omachi rice from Akaiwa region. Kimoto is the traditional method of sake brewing where no lactic acid is introduced into the fermentation process in order to cultivate yeast. Kimoto allows for the sake to naturally develop lactic acid on its own. This causes the Kimoto to be fuller, more complex and richer. Serve chilled to enhance acidity. Serve warmed to bring out sweetness and umami."
