Junmai
Honjozo
Junmai/Honjozo is made with rice that has been polished (milled) so that at least 30% of the outer portion of each rice grain has been ground away. The taste profile is usually a bit richer and fullerthan other types, and with pronounced acidity
300ML. Highly aromatic, with fruit and grain notes. Neat, clean
200ML. Full body with bold flavors and aromas of ripe melons, green apples, with long finish
300ML. Robust and complex with aromas of green apple and honey, with very creamy texture
Ginjo
Made in a very labor-intensive way, fermented at colder temperatures for a longer period of time. The flavor is more complex and delicate, and both the flavor and the fragrance are often (but not always) fruity and floral
A fruity nose of lime and melon with bold hints of fennel, white pepper and allspice. The flavors gravitate to ripe cantaloupe and luscious minerality
720ML Invigorating cedar aroma and soft yet bright flavors that leads to dry finish
 Daiginjo
Very highly polished rice to at least 50% and even more precise and labor-intensive methods. The pinnacle of the brewers’ art. Generally light, complex and fragrant
Dry and crisp, the flavors are dominated by mixed nuts, fresh cut green grass and other earthier flavors
720ML An enticing and elegant floral aroma with refreshing acidity and grainy umami notes