URAKASUMIURAKASUMI

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    Enhancing Umami
  • Bottle
    1HONJIKOMI URAKASUMI
    LABEL
    Product type Honjozo
    Polishing Ratio 65%
    Alcohol 15.0%
    Serving temp. Chilled or room temperature (10～50℃)
    Appearance Clear, pale, lemon-green
    Nose Custard cream, ripe banana, steamed rice
    Palate Light and medium-dry, balanced flavour intensity, refreshing impressions.
    Pairing Skewers, grilled fish, highland vegetables.
  • Bottle
    2HONJOZO KARAKUCHI URAKASUMI
    LABEL
    Product type Honjozo
    Polishing Ratio 65%
    Alcohol 15.0%-15.9%
    Serving temp. Chilled or room temperature (10～50℃)
    Appearance Clear, pale, lemon-green
    Nose White flowers, ripe banana, steamed rice, caramelized nuts.
    Palate Light and dry, medium umami and body with and clean-crisp finish.
    Pairing Broth, white fish, tuna sashimi, mackerel.
  • Bottle
    3JUNMAI-SHU URAKASUMI
    LABEL
    Product type Junmai (Pure rice)
    Polishing Ratio 65%
    Alcohol 15.0%-15.9%
    Serving temp. Chilled or room temperature (15～45℃)
    Appearance Clear, pale, lemon-green
    Nose Banana, steamed rice, caramelized nuts.
    Palate Medium-dry, high umami and restrained acidity.
    Pairing Skewers, grilled fish, highland vegetables.
  • Bottle
    4TOKUBETSU JUNMAI-SHU KI-IPPON URAKASUMI
    LABEL
    Product type Tokubetsu Junmai (Pure rice, special refinement)
    Polishing Ratio 60%
    Alcohol 15.0%-15.9%
    Serving temp. Chilled or room temperature (15～40℃)
    Appearance Clear, pale, lemon-green
    Nose Pineapple, ripe banana, pear, and a hint of melon, aniseed and steamed rice.
    Palate Medium dry and acidity, higher umami and full-bodied, and elegant finish.
    Pairing Tempura, grilled salty white fish, eggplants.
    About this sake
    Made with Miyagi’s Sasanishiki rice, as good for making sushi as it is to brew sake.
  • Bottle
    5KIOKE YAMAHAI JUNMAI-SHU URAKASUMI 280
    LABEL
    Product type Junmai (Pure rice)
    Polishing Ratio 70%
    Alcohol 15.0-15.9%
    Serving temp. Chilled or room temperature (5～55℃)
    Appearance Clear, pale, lemon-green color
    Nose Japanese cedar, strawberry-like, steamed rice.
    Palate Rich and off-dry, high acidity and complex umami.
    Pairing Ascidians, eel, aged cheese, broth, etc.
    About this sake
    The traditional sake brewing method in cedar tanks provide a rich complexity. Introduced by Toji at Urakasumi’s 280th anniversary.
  • Bottle
    6GENSHU URAKASUMI
    LABEL
    Product type Honjozo, genshu (Undilluted)
    Polishing Ratio 65%
    Alcohol 18.0-18.9%
    Serving temp. Chilled or room temperature (10～25℃)
    Appearance Clear, pale
    Nose Vanilla, green apple and honey-like.
    Palate Higher alcohol, smooth and rich.
    Pairing Foie gras, blue cheese, oily meals. On the rocks also recommended.
  • Bottle
    7HAGI NO SHIRATSUYU
    LABEL
    Product type Junmai (Pure rice)
    Polishing Ratio 65％
    Alcohol 9.0%
    Serving temp. Chilled or room temperature (5～15℃)
    Appearance Clear, pale, lemon-green color.
    Nose Fruity, gentle and mild.
    Palate Sweet with high acidity and umami.
    Pairing Fresh fruits, perfect to use in cocktails or as an apéritif.
    About this sake
    The Manami yeast is a specialized one from the Miyagi prefecture and allows the sake to gain sweetness, acidity and umami, without the undesired bitterness found usually in low alcoholic content sakes.