Banshu Ikkon Sake Junmai Ginjo “Chokara Banshu Yamada Nishiki” NV 720ml

Made from locally grown Grade A Yamada Nishiki rice from Yoshikawa milled to 55%. Soft Ibo river water. Aroma of sweet-mint and underripe plantain. A bright textured sake with a light touch, lean structure moving into notes of ruby red grapefruit and tingly dry finish. Pair with richer fare like tuna steaks, roasted chicken, or soy braised root vegetables.

• Country: Japan
• Region: Hyogo Prefecture
• Size: 720ml
• Alcohol by Vol: 16.0%

Varietal

Sake

Sake is a Japanese rice wine made from fermented rice, water, yeast, and koji mold (Aspergillus oryzae), which converts starch into fermentable sugars. Unlike beer, which undergoes sequential fermentation, sake is brewed using multiple parallel fermentation, where saccharification and fermentation occur simultaneously. It typically ranges from 13-16% ABV and is classified based on rice polishing ratio and whether brewer’s alcohol is added. Sake styles vary widely. Junmai sakes, made without added alcohol, tend to have a rich, umami-driven character, while Ginjo and Daiginjo sakes—brewed with highly polished rice—offer delicate, aromatic profiles with notes of melon, pear, and floral elegance. Futsushu, an everyday table sake, is less refined but widely consumed. Sake can be enjoyed chilled, warm, or at room temperature, depending on the variety. With a smooth texture and balanced acidity, it pairs well with sushi, tempura, grilled fish, and a variety of Japanese dishes.