Posts tagged with "Junmai"

shiro1
There are not many junmai kuma-shochus available in the U.S. market. These are shochus made with polished Japanese rice, the same polishing process used in sake (nihon-shu) production. "Junmai" refers to rice that's been polished at least 70% (30% of the outer grain removed). Hakutake Shiro is made with rice polished to 60%. Only kome shochus produced in the Kuma River Valley can be designated as "kuma-shochu". Read More...

joyofsake
Joy of Sake happens 3 times a year worldwide. We're fortunate enough to have it here in NYC once a year. Last night (Thursday, September 20th) from 6-9pm more than 1,000 people gathered to try 359 different sakes and small dishes from 14 different restaurants. Read More...

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