Italian sakes

Sake produced in Feltre in the Riso Sake sakagura

TRUE TRADITIONAL SAKE

Classic traditional sake made with #7 yeast and Carnaroli rice. Alc. 15% vol.

A sake that we could define as classic, complex and enveloping. The Japanese tradition is initially perceived on the palate, then the characteristic notes of Carnaroli rice and the note of banana imprinted by the yeast emerge. The alcohol content of 15° favors the combination with structured fish and meat dishes, long cooking times, strong condiments and blue cheeses. The structure of this sake allows for a very wide serving temperature from 6° to 45°C. A tip for pairing with food: try to taste Vero at the same temperature as the dish it will be served with!

TRADITIONAL SAKE HARMONIAE

An extremely fragrant traditional Sake, made with yeast #9 and Carnaroli rice. Ideal for pairing at the end of a meal. Alc. 14.5% vol.

Harmoniæ is soft, complex and enveloping. On the palate, its Japanese soul is immediately recognized, characterized by the traditional production and by the notes of yeast #9, while the notes of Carnaroli rice emerge later. Its round taste favors the combination with delicate dishes, scented with aromatic herbs, blue cheeses and desserts made with tropical fruit. Harmoniæ likes to be served cold between 6° and 10°C.

MOVAT

Sparkling sake, refermented in the bottle with Prosecco Bayanus yeast. Extremely fresh and refreshing. Alc. 11% vol.

Sparkling sake, refermented in the bottle. Born from the fusion of the Japanese tradition of the use of Koji, the Italian one of the classic method sparkling wine and the brewing one for the use of yeasts. The alcohol content of about 11° makes it drinkable and pleasant to taste in any context of the day. We like it served cold, between 5 and 8°C and possibly by the glass to appreciate its color and intense aroma. As an accompaniment to good food, Mövat gives its best with pizza, raw fish and dishes with acidic and bitter notes.

sake junmai ginjo - daijingo

Sake with refined rice

AZUMA TSUYAHIME

Sake Junmai Ginjo is light and dry, fragrant with fruity aromas typical of Tsuyahime rice. alc 15% vol SMV: +2 (dry) T serving: 5-55°C. INFO ↓

The name on the bottle can be translated as “to be enjoyed many times” or “to be enjoyed at all temperatures”, emphasizing the ease of this great product. The Tsuyahime rice used has the characteristic of being excellent both when eaten hot freshly made and cold the following day. This Sake transfers the same characteristics to the drink, giving excellent results at all temperatures.

AMABUCHI WHITE

Junmai Daiginjo made from Sagabiyori rice, a hanmai (table rice) variety from Saga Prefecture.

ALC 16.5% seimai buai : 50% SMV: -5 ( sweet ) The main characteristic of this rice is that it naturally releases its original flavor and sweetness to the final sake. The Kobo (yeast) in this premium sake plays a fundamental role in its quality and aroma. In the case of this premium sake, the kobo used, with a pear and red apple aroma, is produced with yeasts extracted from a flower called Oshiroibana. Each type of Kobo produces different and specific aromas, depending on the sake you want to obtain, you choose one Kobo rather than another.

KONISHI HIYASHIBORI GOLD

A round and quite full-bodied Daiginjo from Hyogo Prefecture. The well-balanced and very elegant taste makes it ideal to be served throughout the meal

Alcohol 16% SMV: +1 Seimaibuai: 50% Thanks to the single pasteurization after bottling, (the characteristic of the Hiyashibori series of this producer) most of the fruity and floral aroma is kept intact and spreads very intensely. We recommend drinking it in a large wine glass to best enjoy the particular bouquet. On the palate it is deep and soft, with the typical taste of Daiginjo that is further enhanced by the small percentage of added alcohol. It adapts very well to both Japanese and European cuisine.

sake Junmai

"Pure rice", without added alcohol

URAKASUMI JUNMAI

It is a fresh, full and umami-rich Junmai, worthy of the Urakasumi quality standard. Accompanying sake INFO:↓

ALC: 15% Seimaibuai: 65 Serving temp: 20-50 °C Urakasumi sakagura is one of the most renowned sakagura in the panorama of producers for the great quality of sake they know how to create. Another characteristic is that the seimai buai is always accentuated, this is because Urakasumi usually smoothes more than the market standard does not impose, almost as if he were not interested in the market but only in the taste that the sake will have. In this sake the accentuated smoothing of the grain has a subtle aroma of rice and tones of hazelnut/dried fruit.

HATSUMAGO DRY

Deep, very dry Junmai with a very intense and full-bodied flavor produced with the kimoto technique INFO: ↓

ALc: 16% vol SMV: +8 (dry) Seimai buai: 55% The Toji (cellar master) of this brewery aims to produce a full-bodied and deep Sake, with a strong umami aftertaste. According to him, the only way to create this result is to use the ancient “Kimoto” technique with Miyamashiki rice. In particular for this Dry Makiri, Toji uses rice polished up to 55%, suitable for low-temperature fermentation. In this way the rice dissolves and leaves only the dry taste of the Sake.

DEWAZAKURA - DEWA

Full-bodied sake, strong taste. Rich but clean at the same time. To be tasted at any temperature to experience the evolution of taste. INFO: ↓

JUNMAI alc: 15% vol seimai buai : 65% T serving : 8-50°C SMV: +1 Dewanosato is Yamagata's original rice that had been produced with the aim of becoming the finest quality Junmai Sakamai. A young, dry sake with umami notes on the nose. Fresh green apple and spices, with a rich, smooth mouthfeel and good balance. Perfect balance between Umami and acidity. Can be enjoyed at all temperatures: room temperature allows the complexities of fruit and rice to play off each other.

KONISHI KOKUAGARI

Very well balanced Junmai Produced with 1940s Koji, creamy and tasty taste, spicy and herbaceous aroma. alc 17% vol INFO: ↓

ALC: 17% vol SMV: 0 (balanced) seimai buai: 70% The protagonist in this sake is definitely the koji (responsible for the saccharification of the starch present in rice). The famous producer Konishi has kept a koji alive and active since the 1940s, and on the occasion of the EXPO in Japan in 1970, he decided to preserve it in a protective manner in a time capsule, to then be able to reuse it years later. At the beginning of the 2000s the koji was finally revived and reactivated for the production of this unique sake, which therefore contains a piece of history.

PINK KAPPA

Very particular sweet sake whose characteristic is the pink color given by particular yeast strains that produce this pigment. INFO: ↓

The taste is fruity but slightly acidic, with hints of strawberry, peach and acerola. Perfect with oysters, shabu shabu (ponzu), grilled white meat, gyoza, shellfish and molluscs. Winner of the 2017 Gold Medal in the Atsukan contest (best hot sake in Japan), this particular pink-colored sake is produced using Adenine red yeast, a very delicate yeast that, if not handled carefully, can die or give way to other yeasts and bacteria. For this reason, only two other breweries in Japan use it to produce sake.

sake kimoto

The oldest form of fermentation that produces high yeast acidity and a more intense umami flavor.

DEWANOYUKI KIMOTO

A splendid example of Junmai produced with the Kimoto production method and with only Miyamanishiki rice from Yamagata Prefecture, polished up to 65%.

The traditional Kimoto technique requires up to 25 days of additional work in stirring the shubo (the mother of sake) and allows the natural production of lactic acid, which the shubo needs to have the right amount of acidity necessary for the yeasts to ferment. In this Junmai, which remains indelible in the taste memory, you can savor the Kimoto in one of its maximum expressions in the completeness and fragrance of the aromas that it can transmit. Finally, the water used is the purest water from the Gessan Asahi mountains, which guarantees clarity to the taste.

SEMPUKU SHINRIKI GHENSHU

Produced with Shinriki rice, 85% polished, fermented with the Kimoto method, sake with a fragrant aroma, a rich and rounded taste with a persistent finish.

Seimaibuai: 85% ABV: 19% Serving Temperature: 12-55°C Shinriki rice, or “divine rice,” was thought to be extinct since 1910-20. In 2006, Sempuku Brewery was able to resurrect this type of rice from a handful of Shinriki seeds it found in one of its facilities. Using sake brewing methods from the 1910s, Shinriki 85 is produced using the kimoto method and is neither microfiltered nor diluted with water (Genshu). The rice itself is much smaller than modern sakamai rice, so while only 15% is polished, an elegant profile is achieved.

honjozo/futsushu

sake with added alcohol

SOGEN KENZAN

Rich table sake. It has a slightly balanced and umami-rich flavor. It pairs well with savory foods. [Hoshitaro Asada Sakagura] INFO: ↓

The sake most loved by the fishermen of Noto, the beautiful peninsula overlooking the Sea of Japan in the prefecture of Ishikawa. It has a slightly sweet and umami-rich flavor, deriving from the glutinous rice called Mochigome, cultivated for more than 250 years, originally to sustain men during their labors at sea. It pairs well with savory, intensely flavored foods, such as spicy or sweet and sour dishes. This sake contains the soul of the SOGEN winery, specialized in the production of full-bodied and well-structured sake.

HATSUMAGO DENSHO

Honjozo sake with a rich taste, due to the traditional "Kimoto" production method. Also excellent hot accompanied by important dishes INFO: ↓

Hatsumago Densho is characterized by a round and full-bodied taste, unlike a Kimoto Junmai which is drier. In the mouth it has a light acidity that is well balanced by a sweetness that gives a round and refined palate. Note the versatility of the product, it can in fact be served both cold (lighter and more elegant) and hot, in this case the notes of almond and cream are accentuated and become predominant.

aged

KENBISHI MIZUHO

An aged sake produced using the traditional Yamahai method and aged for up to eight years. An intense and deep sake with warm and spicy notes

Blend of aging up to eight years that gives it a slightly yellowed color and a unique complexity. Umami, chestnut and roasted coffee on the nose, intense on the palate with good acidity, and warm notes of umami, smoke and dried fruit. Long finish with hints of coffee, chocolate and creams. It therefore pairs with stews, roasts, aged cheeses, truffle and also with chocolate and hazelnuts at the end of a meal. Serve both hot and at room temperature, on the rocks.

UROKO YAMAHAI

Kimoto Sake aged for two years in a mountain cave Umami deep and creamy thanks to its processing.

SMV: 0 Alc: 17-18 % Seimai buai : 65% A rare example of sake aged for years in a mountain cave to keep the temperature low and constant. Produced with a blend of two fine rice varieties, Akitakomachi and Asahinoyume, AZ no.5 yeast developed inside the sakagura starting from the consortium's no.7 yeast and pure, cold water from the Nakagawa aquifer. The traditional Yamahai shikomi technique is used in production, which requires precise and constant temperature control.

TARU SAKE

The SAMURAI after-meal liqueur based on Sake aged in acacia and cherry barrels, with a small addition of wildflower honey and alcohol. INFO↓

The Japanese term taru refers to the traditional cedar barrels used in the past to store sake. Wanting to recreate an ancient sake, similar to what the samurai probably drank, we aged our Harmoniae sake for over 6 months in acacia and cherry barrels, where it developed complex oxidative notes. We recommend drinking this sake on cold winter days, perhaps next to a lit fireplace, accompanied by some good dark chocolate.

fruit sake

KODAKARA YUZUSHU

Light Yuzu (Japanese citrus) liqueur. Aroma of bergamot, lemon, grapefruit, cedar. Fresh and fruity, great for modern cocktails or alone. INFO ↓

Yuzu is a type of citrus fruit native to Japan, especially in the southern islands. Its distinctive feature is the very strong flavor of the peel, which we find intact in this Light Yuzu Liqueur. For the production of each bottle, between 15 and 20 fresh yuzu are used, initially macerated, with a final addition of fresh juice, which reduces the alcohol content to 8%.

KODAKARA PEAR

Light pear liqueur with an intense and elegant aroma. Dense like nectar, it is produced with the famous Japanese "France" pear from Yamagata.

Light pear liqueur, produced with the famous Yamagata pears, number one in Japan for the intensity of its flavor and aroma. Velvety on the palate, with a fresh but elegant aroma, it transmits the original flavor of the freshly picked fruit. Serving temperature: 8°C Producer: tatenokawa

SUGIISAMI UMESHU

UME light Japanese plum liqueur with a base of Junmai sake and unrefined cane sugar. 13.5%vol INFO: ↓

Perfect union between the acidity of the plum and the natural and intense sweetness of the raw sugar Kokuto from Kakeroma, Kagoshima prefecture, recognized as the healthiest sugar in the world. The plum used is the famous Obakune from the Sakata area, with a typical sour aftertaste. Excellent as an after-dinner drink, it is best served fresh or with ice.

distillates

SASAYAKI - WHISKEY

Japanese single malt whisky produced in Yamagata prefecture, conceived and directed by an Italian. Aged 2 years in oak and one year in Mizunara. INFO ↓

Mizunara oak, the wood used to mature Sasayaki, is a sight to behold, almost mystical in appearance, with twisted branches that stretch like mighty vines in every direction, reaching toward the sun. Mizunara, which translates to “water oak,” as this wood is incredibly porous and prone to leaking. One of the most impressive features of mizunara oak is that it must mature for 100 years before it can be used to make a barrel to age whisky.

SAKE TASTING

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Italian sakes

SAKE EXP 124 - ROCHEFORT LIMITED

TRUE TRADITIONAL SAKE

TRADITIONAL SAKE HARMONIAE

TRADITIONAL SAKE DELLAROLE

MOVAT

ORIGINAL CHINESE SAKE

CLOUD - NIGORI SAKE

HOSHITARO SAKE

HOSHITARO SAKE BREWERY

sake junmai ginjo - daijingo

AZUMA TSUYAHIME

AMABUCHI WHITE

KONISHI HIYASHIBORI GOLD

sake Junmai

URAKASUMI JUNMAI

HATSUMAGO DRY

DEWAZAKURA - DEWA

KONISHI KOKUAGARI

PINK KAPPA

sake kimoto

SOHOMARE KIMOTO

DEWANOYUKI KIMOTO

SEMPUKU SHINRIKI GHENSHU

honjozo/futsushu

SOGEN KENZAN

HATSUMAGO DENSHO

aged

KENBISHI MIZUHO

UROKO YAMAHAI

TARU SAKE

fruit sake

KODAKARA YUZUSHU

KODAKARA PEAR

SUGIISAMI UMESHU

distillates

SASAYAKI - WHISKEY

Fermentations

Fermentations Japanese Osteria & Pantry

LIST OF 14 FOOD ALLERGENS

01 Gluten

02 Crustaceans and derivatives

03 Eggs

04 Fish and derivatives

05 Peanuts and derivatives

06 Soy and derivatives

07 Milk and derivatives

08 Nuts and derivatives

09 Celery and derivatives

10 Mustard and derivatives

11 Sesame seeds and derivatives

12 Sulfur dioxide and sulphites

13 Lupins and derivatives

14 Molluscs and derivatives

Allergens and EU Regulation 1169/2011

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