Sake selection

With Bottlelegger, you have access to top-quality Sake from Japan.  

 
 
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Eikun, 'Water Lords' Junmai Ginjo (japan)

Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of Kyoto, the cultural - and former imperial - capital of Japan.  

"Aromas of macadamia oatmeal cookie, spicy zucchini bread, and vanilla cream with a satiny fruity-yet-dry medium-to-full body and a layered, banana custard, jicama, salted whole nut, apple, and radish nuanced finish. A Wonderfully vibrant and flavorful sake." 94 Points - Beverage Testing Institute

Pairs well with sushi/sashimi, chilled soba noodles, seaweed salad, hard cheeses, ceviche, hummus, light hors d’oeuvres and salads.

 
Eikun, 'Water Lords' Junmai Ginjo - 300mL
15.00
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Eikun, 'Water Lords' Junmai Ginjo - 720mL
35.00
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Eikun, 'Big Hawk'  Junmai Ginjo (Japan)

The Big Hawk expresses elegant sweet aromas from Iwai sake rice. The soft water source (low iron content) from the Fushimi Kyoto region makes for an enjoyable light and dry sake with a smooth, medium texture.  Aromas of coconut milk, melon, pear and rice pudding; supple, dry and fruity, and has hints of vanilla, apple and pepper. The flavor is moderate and clean with a nice balance of sweetness. It shows a pleasantly dry finish.

The Big Hawk is made from 100% "IWAI SAKE RICE" which is only grown in Kyoto prefecture of Japan. In 1933, Iwai rice was created at the agricultural experiment station in Kyoto, and it was specifically designed for brewing quality sake. The aftermath of WWII saw a serious food crisis and sake rice was driven from the fields through national necessity. In 1988, the sake industry and agriculture industry teamed up to bring back the Iwai rice again. At that time, they only had a small amount of seeds, so it took about two years to harvest just enough volume to brew sake as a test run. Over the years, the Kyoto local sake brewers including Eikun have been improving their brewing skills to make high quality sake with Iwai rice.

91 points - World Wine Championship 

 
EIKUN, ' Big Hawk' Junmai Ginjo - 300mL
15.00
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EIKUN, ' Big Hawk' Junmai Ginjo - 720mL
33.00
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Matsui Shuzo, Ginjo             (Kanto, Japan)

Nestled in a pine forest for which it is named, this small family owned brewery uses only local rice for its brewing. The toji, Motohiro Matsui, is also the owner, taking over from his father, running the company and responsible for all the brewing. He studied at Tokyo University and is a member of the Shimotsuke Brewer's Association. The water in Shioyamachi is soft, running through the mountains of pine forest surrounding the brewery for use in all production of sake. Unique to the brewing process is the blending of two yeast strains which is used to obtain a special flavor element within the sake.

This sake has a delicate fresh nose with hints of candied orange, mint, bright strawberry and grassiness. Aromas of grand marnier, bananas and spicy juniper linger. The palate is medium bodied with lively rich tones of cherry, roasted walnut, balanced with minerality and a long finish.

Matsui Shuzo, Ginjo - 300mL
16.00
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Shirataki, Junmai (Chobu, Japan)

Shirataki is located in the heart of the Japanese Alps called "Snow Country" in the Niigata prefecture. Each spring the snowpack melts providing an abundance of clear natural spring water. This water runs through a coal seam providing a natural filtration process that accentuates the taste and quality of the water. This very soft water is the secret behind the very light, elegant, pretty style of sake made at Shirataki. The town of Echigo Yuzawa is home to "Koshihikari" a famous high quality rice brand in Japan.

Dry and lean in the nose with hints of celery, pear puree and anise. On the palate this junmai is soft and creamy with rich, savory flavors of mocha, hazelnut, spicy vanilla, ending with crisp acidity.

 
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Matsui Shuzo, Honjozo   (Kanto, Japan)

Nestled in a pine forest for which it is named, this small family owned brewery uses only local rice for its brewing. The toji, Motohiro Matsui, is also the owner, taking over from his father, running the company and responsible for all the brewing. He studied at Tokyo University and is a member of the Shimotsuke Brewer's Association. The water in Shioyamachi is soft, running through the mountains of pine forest surrounding the brewery for use in all production of sake. Unique to the brewing process is the blending of two yeast strains which is used to obtain a special flavor element within the sake.

This fresh, subtle Honjozo has a lovely nose of cantaloupe, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.
The fanciful name "Otoko no Yujyo" of this sake, represents a feeling for which the sake was made, to honor brotherly love, between comrades. 

Matsui Shuzo, Honjozo - 720 mL
33.00
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Shimaoka Shuzo, Honjozo       (Kanta, Japan)

The toji, Fuse Tokutaro, is 76 years old and has been working at the brewery for 43 years. His family has held the toji position for several generations. Fuse Tokutaro is also the presdent of the Echigo Brewers Association, a very prestigious position. Water is key to the production of the sake, as it is not soft water here, nor is it hard water, it is inbetween. The minerals present in this vast water table underneath the brewery provides abundant quantities of water for production purposes. Gunma Izumi sake are typically blended with older sake, and /or aged 1-3 years. All are done in a Yamahai style.

This is a classic, delicious Honjozo with crimini mushroom, almonds and lilac on the nose. The first sip of his sake is full of stone fruit and pure minerality followed by notes of caramel, cocoa and almond and finishes with plenty of umami.