Asahi Super Dry was a direct result of extensive market research which indicated a consumer preference for a more palatable beer with less maltiness, relatively high alcohol content and a light aftertaste, that paired well with... Read More
This Junmai sake is made from the finest quality sun-nurtured rice and pure, mineral-rich filtered Japanese well water. It is naturally fermented with rice, water and malted rice, called koji.
In 1990, Ichiban's debut made a splash in the world of super premium beers. The luxurious single wort (or first press) process yields a unique, complex flavor.
Rice
A blend of local, artisanal rice, Akita Sake Komachi and Miyamanishiki, grown in Akita, Japan. The rice grain is milled to 55% of its original size (most other Junmai Ginjo sakes are milled to only 60% of their original size).... Read More
Rice
Local, artisanal rice grown in Akita, Japan. The rice grain is milled to 45% of its original size (most other Junmai Daiginjo sakes are milled to only 50% of their original size).
Aroma
Bright pear and hints of green apple,... Read More
While most plum wine or sake is made with shochu, fermented plums, or grapes with plum flavors added, this is the only ume-shu crafted with premium Japanese sake and the region's highest quality ripe green plums, or shiro-kaga... Read More
This is fairly thick and chewy nigori (cloudy sake), but it is still surprisingly dry. The aromas are bright and fresh and they show a lovely ricey and fruity combination. In the mouth, this sake has solid weight and gives the... Read More
All sizes are 750mL unless otherwise noted.
Vintages and ratings subject to change at any time.
All pricing and availability subject to change.
Artwork does not necessarily represent items for sale.
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