Sake

16% ABV.  50% Polishing Ratio.  Junmai Daiginjo.  Silvery/yellow and pale.  The nose is clean with pears.  On the palate, pineapple and slight tapioca.  

16% ABV.  Junmai Gingo.  50% Polishing Ratio.  Pale green gold in color.  The nose has green apples and slight honeydew.  On the palate, honeydew with slight bitter almond note.  

58% Polishing ratio.  16%ABV. Light green/gold in color.  The nose has a bit of coconut with pineapple and honeydew.  On the palate, banana with some pineapple.  Clean finish.  This is made in Oregon (it is Vegan Freidnly, Gluten Free and Kosher).  

Daiginjo.  16-17%ABV.  50% Polishing.  Green/gold in color, clear and bright.  The nose has honeydew, wintergreen and herbal notes.  On the palate, honeydew and herbal notes.  Very nice.  

Daiginjo.  16.5%ABV.  This was produced to celebrate women Sake store owners in Japan.  Light green/gold in color.  The nose has wintergreen, sorrel, and honeydew.  On the palate, maple, melons and slight nutty note.  Delicious.  

14.9% ABV.  Ginjo.  The color of water, clear.  The nose has watermelon, and almonds.  On the palate, complex with honeydew and some watermelon.  A bit of pepper.   

Junmai.  14.9%ABV.  Green/gold in color, clear and bright.  The nose has almonds, nutmeg and green apples.  On the palate, honeydew melons, and almonds.  Complex and deep.   

70% Rice Polishing.  17% ABV.  Made with a technique called Bodaimoto which increases the acidity in the starter water.  Green/gold in color.  The nose smells like a faint scent of vomit (think of those Harry Potter Jelly Beans).  Not pleasant but not terrible.  Also a bit of banana and vanilla.  Much better on the palate with tastes of soft cheese, cream and slight melon.  Lots of complexity and is very interesting.  

Junmai.  16% ABV.  Green/gold in color.  The nose is nice with pine, vanilla, and slight golden raisin.  The palate has almonds and umami.  A viscous texture.  

Junmai.  16% ABV.  Polish is 60%.  Light golden in color.  On the nose, it almost has a Chardonnay note along with Umami.  On the palate, umami with a slight bitter almond note in the aftertaste.