Yuri Masamune Sake

"This superior quality sake is made from the finest of sun-nurtured rice and the purest of waters. Fu-ki Sake is equally delightful at room temperature or 'on the rocks'." -winemaker

"Since olden times, most sake has been brewed with ordinary food rice. Also today, the mainstream of sake consists of local sake (jizake) brewed with ordinary rice harvested in that area. Already in the past, in Hiroshima and the Chugoku area rice of high quality was harvested thanks to the cold water springing up in the mountains and the cool climate at night. Junmai Takehara is brewed with Shin-Senbon and other rice locally grown in Hiroshima." —winemaker

"For many centuries, the ume tree has been a symbol for the coming of spring in both China and Japan, because it blossoms early, at the end of January. Similar to the famous sakura cherry blossoms, the ume bloom is celebrated with countless festivals and special ceremonies. Japanese rarely eat ume directly – rather the fruit is enjoyed as a pickled ‘plum’ over rice or mixed with shochu as a traditional plum wine. Our version, however, is made with premium Sake to balance the acidity of the ume with the soft sweetness of the Sake. Enjoy over ice!" —winemaker

"Île Four Premium Select ‘Junmai Ginjo’ Sake is to regular sake what malt whisky is to basic whisky. We start by removing 40% of the outer layers to reveal only the pure inner core of the special sake rice. Then we use a slow, highly labor-intensive process to create a very refined pure and clear Sake. With its light dry taste, fruity aromas of pear, and highly elegant modern aroma, Île Four Premium Select counts among the 6-7% top Sake in the world. Enjoy chilled with food or mix a premium-cocktail." —winemaker