PureSake
Only made of rice, yeast
and water.
We are the first Warm sake, Junmaishu and PureSake promoter in Canada.
WHO WE ARE
Established by a former member of Canadian Association of PureSake Promoters, the company is dedicated to support skilled small sake breweries in Japan.
OUR MISSION
Our mission is to support Junmai gura, or breweries that brew PureSake and brew sake to be served warm.
SAKE & FOOD
In addition, we also promote sake and food pairing that go beyond Japanese cuisine.
NANBU BIJIN BREWERY
Nanbu Bijin Brewery, located in Ninohe city, Iwate Prefecture, was founded in 1902.
This area of northern Japan is blessed with beautiful natural reserves–pristine ground water, two national parks, and a lake.
Nanbu 南部 literary means “southern”, but the actual meaning stems from the traditional name of the region.
Bijin 美人 means “beautiful woman” and is derived from the
brewery’s mission to produce clean, beautiful sake.
Nanbu Bijin is loved internationally, as it lives up to its English name,
Southern Beauty.
TOKUBETSU JUNMAI
Rich, but refreshing, medium intensity of aromas.
Quality rice notes with some floral characters and marshmallow. Velvety texture, subtle.
Savoury umami on the mid palate. Dry, medium+ weight, lasting long.
Sake Rice: Gin-Otome (Iwate local sake rice)
Rice Milling Ratio: 55%
SMV: +2 Acidity: 1.5 Alc: 15%/vol.
PLUM SAKE
Usually, Umeshu (plum sake) has lots of sugar added, but Nanbu Bijin Umeshu infuses only ume plums in unique “all koji” Junmai Sake.
Sugar is not needed, since plums and koji are naturally sweet.
This sake is easy to drink and pairs well with any meal.
Rice Milling Ratio: 65%
SMV: -60 Acidity: 3.5 Alc: 9%/vol.
YUZO SPECIAL - MIYAMA NISHIKI
Yuzo – special was brewed by Yuzo Kuji who is younger brother of Kosuke Kuji, the 5th generation owner of Nanbu bijin brewery.
This sake is designed to be enjoyed warm and paired well with all type of food.
Super dry and texture is quite fresh.
SHINKAME BREWERY
Shinkame brewery was established in 1848 inSaitama. They made a history of Junmai-shu.
In1987, Shinkame Brewery was the first breweryin Japan to change all of their produt intopuresake (Junmaishu).
Their sakes are breweredspecifically to be warm and matured minimum of 2 years.
HIKOMAGO JUNMAI
Bold, rich and full of rice umami flavour.
Robust and deep tasting junmai.
Perfect companion to a wide variety of cuisine.
Aged in the enamel tank at room temperature over 3yrs.
Sake Rice: Yamada Nishiki (Tokushima)
Rice Milling Ratio: 55%
Alc: 15.9%/vol.
Suggested temperature is up to 55℃
KOTORI NO SAEZURI JUNMAI GINJO
Crisp and dry with a warm rice base.
The flavour is smooth with hints of peach leasving lingering dash of fennel.
Pair with Tomato shrimp cream sauce, raisin cream cheese.
This sake can be served at any temperature and for each.
Sake Rice: -Yamada Nishiki (Tottori)
Rice Milling Ratio: 50%
Alc: 16.9%/vol.
Aged in the bottle at minus 10℃ over 4yrs
Temp. Room-60℃
HANA FUBUKI JUNMAI
Initially smooth and with a hint of sweetness, a strong core flavour will be revealed, transitioning into a mellow aftertaste.
Pair with Tomato base dish, salsa and sour cream.
Sake Rice: -Hana Fubuki (Aomori)
Rice Milling Ratio: 55%
Alc: 15.9%/vol.
Aged in the enamel tank at room temperature over yrs
Temp. Room-50℃
HIKOMAGO JUNMAI DAI GINJO
Noble silky and clear taste and hint of apple aroma. Hint of muscat taste and finish crisp aftertaste.
Robert Parker Wine Advocate selected this sake as one of highly-rated premium sake.
When it warm 40℃, taste sweetness and full umami. If warm 60℃, taste more sharp and clear.
Sake Rice: -Yamada Nishiki (Tokushima)
Rice Milling Ratio: 40%
Alc: 16.9%/vol.
Aged in the bottle at minus 10℃ over 4yrs
Temp. Room-60℃
KOIKAWA BREWERY
Koikawa brewery was established 1725, is located in Yamagata where Kame-no-o rice first originated.
Kame-no-o rice was famous for making good Sake, but due to the difficulty in farming it, the rice was almost wiped out.
30 years ago, Koikawa brewery discovered that there were a few hundred seeds leftand asked the great-great-grandson of Kame-no-o inventor, Mr. Kameji Abefor the seeds in order to start farming this special rice again.
Today Kame-no-o has once again became a popular sake rice. Kame-no-o can only be grownusing organic methods, as this species of rice plant will die if pesticides or other chemicals are used.
BEPPIN JUNMAI
Beppin(別嬪）literaly means ” Beautiful Lady”.
Soft but deep tasting junmai.
A very balanced flavour.
Beppin was awarded Grand Gold Medal at the 2014.
Slow Food Japan Kan sake(warm sake) competition.
Suggested temperature: 40℃
Sake Rice: Yamagata local rice (Yuki megami)
Rice Milling Ratio:65%
Alc: 15.3%/vol.
KOIKAWA JUNAMAI
Slightly fruity aroma, smooth, semi-dry aftertaste.
Made with special local rice, which provides very good value for the price.
This sake can be served at any temperature and for each one it acquires different notes and characteristics.
