|Jummai||Jummai type sake is made only from rice, Koji and water. The flavor of rice and Koji is highlighted.|
It is typically high in acidity and umami (delicious), with relatively little sweetness.
|Honjozo||The ingredients of Honjozo type sake are rice, Koji, water and Jozo alchol (breweres alchol).|
It remains a flavor of Jummai (rice and Koji), but the aftertaste is fresher than Jummai type.
Honjozo type sake goes well with various types of food because of its mild in taste.
|Ginjo||Ginjo type sake is made with rice grains from which more than 40% of the outer layer has been removed by milling.|
It has a fruity flavor, called Ginjo-ka, with a light, non-acidic taste.
The texture is smooth and well-rounded.
|Daiginjo||Daiginjo type sake is made with rice grains from which more than 50% of the outer layer has been removed by milling.|
It has more refined tastes and stronger Ginjo-ka than Ginjo type.
The texture is so rich.
|Kimoto||Kimoto describes a style of sake that uses the original yeast starter method.|
The yeast starter for Kimoto sake is rhythmically mixed using long paddles to combine yeast, water rice and koji into a starter mash that naturally promotes lactic acid development.
The robust and sometimes funky flavors are Kimoto's charactristics.
|Yamahai||Yamahai is a yeast starter method that was developed after Kimoto.|
Yamahai allows for natural lactic acid production to skip “Yamaoroshi” from the Kimoto method so as to reduce hard labor.
Yamahai flavor profiles tend to be full bodied and funky.
|Ume-Shu||Plum wine is a liquor made from japanese green plums and sugar fermented in distilled liquor.|
You can drink it as is. Or you can add ice, mix it with soda or water, and so on. There are many ways to enjoy it to match everyone's taste.
You can have it as an appetizer, after your meal, or any other time.
Plum wine is said to enhance intestinal movement and to have fatigue-relieving properties.
|Amazake||Amazake is a fermented rice dink, so to speak, Yoghurt.|
It is rich in vitamins and minerals, so it's sometimes described as a "dinkable IV-drip" or a "drinkable beauty essence".
Also it can be taken in coffee in place of syrup/sugar.
Aroma: Features gorgeous aromas of fruit or flowers, and has a sense of clarity. ex. apple, pear, melon, banana, plum, wisteria Taste: Has moderate sweetness and roundness, balanced with a refreshing acidity.
Aroma: Features a mild and moderate aroma. ex. lemon, green apple, lime, grapefruit, cherry blossom Taste: Has a refreshing taste and a smooth feeling in the mouth.
Aroma：Features strong and complex aromas like spices or dried fruit. ex：cinnamon, incense, nuts, different types of mushrooms, maple syrup and honey Taste： It’s a balance of both sweet and acidic as it ages over time. The aroma of spice and nuts extend in the mouth with mellowed delicate Umami, and has a long aftertaste.
Aroma: Features a natural wood scent, or an aroma conveying Umami, like dairy products. ex.：soybean, buck wheat, rice cake, bamboo, cress Taste：Features rich taste with great Umami and moderate mineral flavor. This type has various flavors at different temperatures. If you drink it at warm temperature, you can enjoy the delicate taste of Umami and a crisp taste.