Ozeki Premium Junmai is slightly dry with a rounded, clean flavour throughout the finish. It is one of the three sake products Ozeki first brewed in California in 1979 and is best known as the warm house sake.
Domestic rice (国産米)
Polishing rate (semaibuai)
Ozeki Sake (U.S.A.)
Name in Japanese
Hollister Brewery, 249 Hillcrest Road, Hollister, CA 95023
Gokyō Kimoto Junmai Kiokezukuri is made of rice grown in Yamaguchi and milled to 70%. It has a gentle and plump wood scent unique to wooden barrels, a soft texture, and moderate acidity that balances the flavour and sweetness.
Hakutsuru Tōjisasa is brewed with carefully selected ingredients and the skill of the master brewer. This authentic Nada sake is made using the Tamba-style brewing technique using Yamada-Nishiki from Hyogo and water from the Rokko mountains.
Kitsukura Junmai Ginjō Hiyaoroshi is made of Hitogokochi rice milled to 59%. This Junmai Ginjō Muroka Namagenshu is aged for half a year to create an autumn-flavoured hiyaoroshi with an intense umami flavour.
Kumazawa Junmai is made of Gohyakugomangoku rice from Toyama milled to 60%. It is a dry Junmai that brings out the full flavour of the rice and has a strong aroma and a sharpness typical of Gohyakumangoku.
Takashimizu Junmai Daiginjō is made of Akita Komachi, Akita's best rice for sake brewing, polished to 45% using state-of-the-art rice milling machines equipped with diamond rolls and brewed in the Akita-style cold brewing process.
Haru Koshinohomare 90 Yellow is made of Minori Hazuki rice grown in Kashiwazaki and Kariwa Village and milled to only 90%. A 90% milling ratio means that almost no rice was removed, so the taste of the new rice remains as it is.