Sake aged for a year or longer is categorized as Koshu. As it matures, sake darkens and takes on a golden hue. It also develops new layers of flavor, usually with savory, earthy, and umami notes.
Nigori sake is coarsely filtered to allow some rice solids into the final product. It's known for its milky appearance, full-bodied mouthfeel, and sweet flavor profile. For a consistent texture and flavor, all nigori should be shaken or swirled in the bottle before pouring.
Junmai sake is made with rice, water, yeast, and koji mold, with no added alcohol.
Junmai sake with an RPR of 60% or lower.
Junmai sake with an RPR of 50% or lower.
Sake fortified with a small amount of distilled alcohol.
Honjozo sake with an RPR of 60% or lower.
Honjozo sake with an RPR of 50% or lower.
Most sake is pasteurized twice- once before storing and once before bottling. Nama is the exception.
Naturally flavored and perfectly sweet.
Sake with bubbly carbonation added.
Brewed in Asheville by Ben's American Sake.