Junmai & Honjozo
These dependable categories of sake are the workhorses of the sake world.
The Junmai category is historically the “way sake was.” These brews can have their rice milled to many different levels from 80% with 20% removal to 65% with 35% removal as long as the milling percentages are on the label. The old norm was Junmai sake had to be milled to at least 70% remaining and 30% removed, but this is no longer the case. The result is that some Junmai can drink very rich and full-bodied, and some drink lighter and more elegant. Just remember that Junmai also means “rice and water only,” and it’s a great center of the plate food pairing sake that is perfect for most cuisines from salty and savory to rich and robust, fried and grilled to baked and steamed, and from spicy to complex. Good for chilled, room temperature, warming and heating.
Honjozo sake has the same rice milling standard that Junmai sake used to have 70% remaining and 30% removal. The difference with Honjozo is that the makers add a little “brewer’s alcohol” to lighten the sake and clean things up. Honjozo sake is not fortified sake – it is not made stronger by the added alcohol – in fact it makes a sake lighter and more refreshing. This category of sake is perfect for easy drinking and easy food pairings. Good for chilled, room temperature, warming and heating.
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Shinkame Junmai "Holy Turtle" 1.8L
rich, dry, aged two years.
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All 1.8L bottles are for Store Pick Up. If this item is in your cart, you’ll only see the local pick up option—shipping will not be available. The ...
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Tenbi Tokubetsu Junmai "Kara Ten"
rich, dry, crisp.
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The nose on this clever New World Junmai is a slick collection of chestnut, white pepper, apricot, straw, goldenrod, and steamed rice aromas. We lo...
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Kuncho Yamahai Junmai "NEXT"
full-bodied, mushroom, umami.
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The nose on this traditionally made “Yamahai” is a stunning collection of brown sugar, whipped cream, shiitake mushroom, caramel, almonds, leather,...
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Koedo Kagamiyama Tokubetsu Junmai Muroka Genshu "Omachi"
rich, elegant, balanced.
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From the importer Suzuki Marketing: Kawagoe, barely an hour west of Tokyo, is a step back into Japan's Tokugawa era. Koedo Kagamiyama honors the tr...
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Yaegaki Junmai "Ritsu"
“a touch of green apple with a caramel vein.”
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Sohomare Tokubetsu Honjozo Kimoto "Shogun's Choice"
dry, clean, easy.
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The nose on this traditionally made Kimoto (pole-rammed) Honjozo is a very cool collection of green apple, pie crust, brioche, Asian pear, watermel...
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Midorikawa Honjozo "Green River"
a perfect food pairing partner.
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From the (East Coast) distributor Skurnik: Silky texture with a defined, precise finish Versatile food pairing option from raw oysters to rich cre...
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Hachidori Daiginjo "Hummingbird"
refined, yet powerful.
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Hachidori Master Brewer Stuart Morris's Review: Omachi is Japan’s oldest heirloom Sake rice, known for producing rich, full-bodied, and complex Sak...
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Fukumitsuya Momotose 5 Year Aged Junmai
fig, butterscotch, deep.
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Tanzawasan Aged Yamahai Junmai Omachi Rinho "Cold Mountain"
creamy, bright, bold.
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The nose on this instant classic sake is a fine collection of steamed rice, konbu, dashi, apple pie, graham cracker, oatmeal, grilled lemon, white ...
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Yuki Otoko Junmai
dry, dry, dry.
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The nose on this abominable snowman cup sake is a mild collection of cantaloupe, steamed rice, pear, and snow melt aromas. This is one of the most ...
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Nishide Shuzo Moromi
apricot, soft, dry.
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Open Kimono Junmai
the perfect gateway sake.
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Kinpou Shizenshu Kanatsurae Yamahai Junmai
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Kagatobi Yamahai Junmai "Super Dry"
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Matsunoi Tokubetsu Honjozo "Lone Pine"
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Obama Wakasa Gohyakumangoku 65% Junmai
savory, smooth, elegant.
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Shirasugi Tokubetsu Junmai Black Swan
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Shuho Miyamanishiki Tokubetsu Junmai
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Tsuji Zenbei Yumesasara Junmai Kimoto
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Taiun Yamahai "Taichu-65" 90% Junmai
savory, smooth, elegant.
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Kinoene Yawaraka Junmai "Blessing of the Land"
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Sho Chiku Bai Skyline Junmai
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Sho Chiku Bai Ocean View Junmai
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