Amanoto Heaven's Door Junmai Sake...$14.99 / 300ml
Amanoto Heaven's Door Junmai Sake...$32.99 / 720ml
The epitome of the “local” farm-to-table movement, this sake is made only with rice, water, and labor from its own prefecture. Ama No To translates to “Heaven’s Door,” referring to the prefecture which is at the northernmost tip of Japan. The label image is an icon of good fortune from Amaterasu, the Shinto Sun Goddess who is believed to have brought light to the world and cultivated Japan’s first rice fields.
GRADE: Junmai ***
TASTING NOTES: Layers of dried flowers and baking spice give way to savory salinity. Slightly dry and medium-bodied. Clean and focused on the finish to accentuate its rice-like qualities.
FOOD PAIRING: Try it with game birds, pork ribs, or wild mushrooms. It is also the perfect pairing for pickled and fermented foods.
***JUNMAI / HONJOZO
Sake classification levels are determined by the percentage the rice is milled before the brewing process. In general, the more you polish (or mill) the rice, the more aromatically expressive the sake becomes (the rice polishing rate expresses the amount remaining, so lower numbers translate to higher polishing).
Junmai is premium sake that is made only from rice, water, and koji enzymes. Although most junmai sake meet a polishing minimum of at least 70%, there is technically no minimum polishing rate designated to this category. Junmai sakes are often rustic and full bodied, with pronounced umami.
Honjozo has a small amount of distilled alcohol added to help extract flavor and aroma. It is characteristically light, mildly fragrant, and easy to drink.
The epitome of the “local” farm-to-table movement, this sake is made only with rice, water, and labor from its own prefecture. Ama No To translates to “Heaven’s Door,” referring to the prefecture which is at the northernmost tip of Japan. The label image is an icon of good fortune from Amaterasu, the Shinto Sun Goddess who is believed to have brought light to the world and cultivated Japan’s first rice fields.
GRADE: Junmai ***
TASTING NOTES: Layers of dried flowers and baking spice give way to savory salinity. Slightly dry and medium-bodied. Clean and focused on the finish to accentuate its rice-like qualities.
FOOD PAIRING: Try it with game birds, pork ribs, or wild mushrooms. It is also the perfect pairing for pickled and fermented foods.
***JUNMAI / HONJOZO
Sake classification levels are determined by the percentage the rice is milled before the brewing process. In general, the more you polish (or mill) the rice, the more aromatically expressive the sake becomes (the rice polishing rate expresses the amount remaining, so lower numbers translate to higher polishing).
Junmai is premium sake that is made only from rice, water, and koji enzymes. Although most junmai sake meet a polishing minimum of at least 70%, there is technically no minimum polishing rate designated to this category. Junmai sakes are often rustic and full bodied, with pronounced umami.
Honjozo has a small amount of distilled alcohol added to help extract flavor and aroma. It is characteristically light, mildly fragrant, and easy to drink.
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