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Nihonshudo= Sake's Sweet Spectrum

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Sake Sake is a Japanese rice wine made by fermenting rice that has been polished to remove the bran. Types and Grades of Japanese Sake The classification is based on how much you polish rice and whether distilled alcohol is added or not. As you see from a table, the less the rice is polished, the higher the grade of sake. If the rice polishing rate is 50% or lower, the Sake is called Dai-ginjo. If it is 60% or lower, then the Sake is classified as Ginjo. If it is 70% or lower, then it is called Honjozo. Another thing you should know about the classification is whether distilled alcohol has been added to Sake or not. If no distilled alcohol is added, it is called Junmai, which means pure rice. If you find Junmai as a prefix to grade of sake, it shows that no alcohol was added to the sake, like Junmai Daiginjo and Junmai Ginjo. Junmai Honjozo is called simply: Junmai. After fermentation, Higher Polishing distilled Alcohol is Translation grade rate Not Added or added "Dai-ginjo" 50% or Junmai means ultra- Dai-Gingo less Dai-gingo super premium "Ginjo" Junmai Ginjo means super Ginjo 60% or premium less "Tokubetsu" Tokubetsu Tokubetsu means Honjozo Junmai special. 70% or Honjozo Junmai premium less Futsu-shu “Futsuu” Lower >70% (Regular means grade sake) regular Nihonshudo= Sake's sweet spectrum The range starts from usually -10 to +15 (+3 is middle) however theorically unlimited The lower the number is, the sweeter taste goes. Sake -10 +3 +15 Nihonshudo ├─────────┼─────────┤ SWEET MIDDLE DRY Kizakura Kyono Tokuri Junmai Kinpaku (Kyoto) 180ml $18 Nihonshudo +1 Polishing ratio 70% Alcohol 14% Aromatic, mellow, light, semi dry Junmai sake with real gold flakes in a cute Tokuri shaped bottle. Best serve warm. Kizakura Honjozo Nigori (Kyoto) 300ml $22 Nihonshudo -35 Polishing ratio 70% Alcohol 9.5% Fresh light flavoured, low alcohol, mild, sweet and sour taste unfiltered sake Best serve chilled. Kizakura Junmai Ginjo Tokusen Hana (Kyoto) 300ml $24 Nihonshudo -8 Polishing ratio 60% Alcohol 12% Clean, light and semi sweet Junmai Ginjo sake with beautiful floral fragrance up front from Kizakura original Hana Kobo (flower yeast) and crisp finish Best serve chilled Tatsuriki Tokubetsu Junmai Mukashi (Hyougo) 180ml $28 Nihonshudo +3 Polishing ratio 65% Alcohol 16.5% Rich, clean and full body sake using 100% Yamada Nishiki rice (the best quality sake rice in Japan). Best serve with any temperature. Eikun Junmai Ginjo Koto Sen Nen (Kyoto) 300ml $36 Nihonshudo +3 Polishing ratio 55% Alcohol 15% Starts with a heady floral bouquet and mildly sweet upfront palate of green melon and grapes, briskly ends with acidic, dry persuasive tail. Best serve with any temperature. Hana-Kohaku Plum Sake (Wakayama) 300ml $32 Nihonshudo -57 Polishing ratio 60% Alcohol 12.7% This unique sake is made with a blend of Junmai sake and Japanese plum extract. This sake is mildly sweet with pleasant citrus like acidity. Good paired with pork dishes but also dessert. Best serve chilled. Asabiraki Namburyu Densho Zukuri Daiginjo (Iwate) 300ml $38 Nihonshudo +4 Polishing ratio 50% Alcohol 15.5% A beautiful Nashi pear fragrance with a big impact at the first sip. However, the body is quite mild and thin with a dry crisp finish. Best serve chilled or room temperature Tatsuriki Daiginjo Komeno Sasayaki (Hyougo) 300ml $86 Nihonshudo +3 Polishing ratio 40% Alcohol 17.5% Full body type Daiginjo with a very rich aroma like a ripe melon. It comes with softness on a palate then complex layers of sweetness and richness spread widely at the end and a short acid tail. Best serve chilled. Sake by Flask -10 +3 +15 Nihonshudo ├─────────┼─────────┤ SWEET MIDDLE DRY Kizakura Yamahai Jikomi (Kyoto) 200ml/300ml $15 Nihonshudo +1 Polishing ratio 70% Alcohol 15%. $20 Yamahai Jikomi is a traditional slow fermentation technique process at low temperatures with extra time and care. Which gives this sake width & depth in a flavour and semi dry taste with a good amount of acid. Best serve chilled and room temperature. Rihaku Junmai Blue Purity (Shimane) 200ml/300ml $18 Nihonshudo +5 Polishing ratio 68% Alcohol 14.8% $24 Rihaku Junmai Blue Purity is made from Shimane prefectures original invented local grown rice called Kannomai, that have a light, smooth & dry flavour profile. Dryness & Umami of Shimane local rice Kannomai is perfectly balanced. Best serve chilled and room temperature. Ippin Awase Yuzu Sake (Ibaraki) 200ml/300ml $25 Nihonshudo -20 Alcohol 8% $35 Sake incorporating two type of Yuzu (Japanese citrus fruit) adding sweetness and fragrance. Everyone can enjoy this sweet and aromatic Sake result from the use of fresh Yuzu. Best serve chilled. Yukinobousha Junmai Ginjo (Akita) 200ml/300ml $25 Nihonshudo +1 Polishing ratio 50% Alcohol 16% $35 This sake brewery is famous specialized in premium grade. It has beautiful fruity Ginjo fragrance. Soon as you sip it, a fruit basket of apple, pear and melon spreads slowly all over your mouth. Also, very clean & subtle on your palate with slightly dry finish. Best serve chilled, room temperature or warm Tateyama Junmai Ginjo (Toyama) 200ml/300ml $26 Nihonshudo +3 Polishing ratio 59% Alcohol 15.5% $38 Hokuriku area No.1 sake brewery Tateyama's high-quality product. A fragrance of apple or nashi pear, which most likely comes from rice, is just enough to attract your nose and gives you a fresh appeal of Junmai Ginjo. Once you sip it, full of sweetness & Umami of rice coat your tongue softly. It's rich and nice dry sharp finish. Best serve with any temperature Goka Sennenju Junmai Daiginjo (Hyogo) 200ml/300ml $32 Nihonshudo 0 Polishing ratio 50% Alcohol 15.7% $46 The tremendous nose on this superb Daiginjo is a vast array of watermelon, strawberry, banana, vanilla, and steamed koji (sweet) rice. This sake is simply a flavor rush with an ending of hush. Awarded the 2011 Monde Selection Grand Gold Medal in Brussels. Excellent paring with Sashimi and Sushi. Best serve room temperature. Michisakari Junmai (Daiginjo) (Gifu) 200ml/300ml/720ml $30 Nihonshudo +12 Polishing ratio 45% Alcohol 15.3% $44 Very famous dry sake known in all over Japan. Michisakari, its quality is $100 categorized in Daiginjo / Junmai Daiginjo class, but brewery describes it as Junmai to provide to more many people. Super clean, smooth, not much fragrance then super dry crisp finish. Very mineral & savory flavour that makes your dish tastes twice better at least. Best serve with any temperature Cocktail Miyako(都) :the Metropolitan $16 Japanese Rice Shochu Shaken with Vodka, Shiso (Japanese herb) Plum Wine, Shiso Juice and Cranberry Juice Ginza Dream $16 Japanese Plum wine with Orange juice, Vanilla liquor and cream Sweet Imo $16 Sweet Potato Shochu, Barley Shochu, Almond Liquor and Pineapple Juice with Grenadine Syrup Matcha Margarita $17 Green tea Plum Wine Shaken with Tequila, Yuzu Liquor and Lemon Juice Ocean Paradise $16 Seaweed Shochu, Malibu Coconut Rum, Blue Curacao and Lime Juice Japanese Slipper $15 Midori, Cointreau Shaken with Lemon Juice Japanese Umeshu (Sweet Plum Wine) Choya Extra Years 60ml $12 Aged for 2-3 years with only 100% Japanese premium Nanko ume(plum) fruit. Displays an initial rich sweetness with notes of almond & marzipan which are then elegantly balanced by a natural vibrant acidity Choya Classic 50ml $10 Balanced sweet & tart taste of the ume(plum) with notes of almond from the ume pit Choya Shiso (Japanese mint) 60ml $11 Balanced sweet & tart taste of the ume(plum) flavoured with shiso(Japanese mint), which gives this umeshu its unique red colour & aroma Choya Kokuto (Black sugar) 60ml $9 Rich and mellow flavour from dark rum with notes of minerals and ume fruit Choya Uji Green Tea 60ml $9 Umeshu infused with the best Japanese green tea from the Uji region in Kyoto Japanese Whisky Kamitaka Japanese Whisky 30ml $15 mineral, balanced, smooth, clean, good finish Akashi White Oak Blue Blended Whisky 30ml $18 rich, woody, oaky Mars Iwai Tradition Japanese Whisky 30ml $15 woody, smoky, tough Nikka Taketsuru Pure Malt 30ml $18 spice, clean, long finish Wakatsuru Junenmyo Japanese Whisky 30ml $18 smooth, smoky, clean Yamazakura Black Label Fine Blended Whisky 30ml $22 smooth, mineral, long finish *Subject to market availability* Japanese Shochu (Japanese Spirits) Shironotakumi Kome(Rice) Shochu 30ml $9 Shironotakumi is a Japanese traditional barley made spirit called “Kome” shochu. Slowly fermented in low temperature, gently distilled by low pressure, filtered through bamboo charcoal. As a result, Shironotakumi Kome Shochu has beautiful fruity fragrance, clean & smooth touch on a palate with dry crisp finish. Kakushigura Mugi(barley) Shochu 30ml $9 kakushigura is a Japanese traditional barley made spirit called “Mugi” shochu. Aged in oak barrels for 3 years, kakushigura has a beautiful fragrance like a whisky, and smooth & rich flavour with depth. Kaido Imo(Sweet Potato) Shochu Iwai no Aka 30ml $9 kaido is a Japanese traditional sweet potato made spirit called “Imo” shochu. Made from Kagoshima prefecture's high quality sweet potato & clean deep ocean water, KAIDO has a smooth, clean and slightly sweet flavour with richness. Sparkling Wine Glass Bottle Bleasdale Sparkling Shiraz $58 Longhorne Creek Dunes&Greene Chardonnay Pinot Noir $11 South Australia Spring Seed ‘Gypsy’ Blanc de Blanc $48 Marlborough, NZ Spring Seed Sweet Pea Moscato $46 McLaren Vale Chaffey Bros Funkel Punkt Sparkling $64 Eden Valley Nautilus Estate Cuvee NV $98 Marlborough, NZ Pol Roger Brut Reserve Champagne NV $180 Epernay, Champagne, France Rosé Glass Bottle Rockford Alicante Bouchet
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  • FLORA and FAUNA Diversity and Regional Uniqueness

    FLORA and FAUNA Diversity and Regional Uniqueness

    For more detailed information on Japanese government policy and other such matters, see the following home pages. Ministry of Foreign Affairs Website http://www.mofa.go.jp/ Web Japan http://web-japan.org/ FLORA AND FAUNA Diversity and regional uniqueness Japanese cranes, Kushiro Swamp (Hokkaido Pref.) A protected species in Japan, this rare crane breeds only in Siberia and Hokkaido. © Kodansha The Flora of Japan is covered by forest. Foliage changes color from season to season. The flora of Japan is marked by a large Plants are distributed in the following variety of species. There are about 4,500 native five zones, all of which lie in the East Asian plant species in Japan (3,950 angiosperms, temperate zone: (1) the subtropical zone, 40 gymnosperms, 500 ferns). Some 1,600 including the Ryukyu and Ogasawara islands angiosperms and gymnosperms are groups (2) the warm-temperature zone indigenous to Japan. of broad-leaved evergreen forests, which The large number of plants reflects the covers the greater part of southern Honshu, great diversity of climate that characterizes Shikoku, and Kyushu; characteristic trees the Japanese archipelago, which stretches are shii and kashi, both a type of oak (3) the some 3,500 kilometers (2,175 miles) from cool-temperature zone of broad-leaved north to south. The most remarkable climatic deciduous forests, which covers central features are the wide range of temperatures and northern Honshu and the southeastern and significant rainfall, both of which make part of Hokkaido; Japanese beech and other for a rich abundance of flora. The climate also common varieties of trees are found here (4) accounts for the fact that almost 70% of Japan the subalpine zone, which includes central and FLORA AND FAUNA 1 northern Hokkaido; characteristic plants are the Sakhalan fir and Yesso spruce (5) the alpine zone in the highlands of central Honshu and the central portion of Hokkaido; characteristic plants are alpine plants, such as komakusa (Dicentra peregrina).